Terra di Lavoro Roccamonfina Aglianico Piedirosso

I imagine this will improve some in the bottle but it’s pretty great right now. Bloody and juicy and complex and balanced. Lots of body but still refreshing.

Aglianico for BDX lovers. Fresh prune, saba, dried oregano, tar. Needs more time.

Needs three hours in the decanter to open up. Ripe tannins, strong acid, beautiful spice component on the mid palate, long finish. Lots of power but with a certain elegance. Nice wine.

Black fruits, currants, cassis, herbaceous and very dry

Pretty! Kinda dirty, pretty locked up. Called it Sangiovese or Cab Franc on the blind.

Smoke

This is the most bizarre wine

Fresh and vibrant. The Piedirosso really works here to make the Aglianico charming.

Opened and decanted 2.5 hours in advance of our inaugural Aglianco Osso Buco wine dinner here at the Gotham

Facing off against a range of Aglianco from Unti in Sonoma, Leonetti in WA and Galardi 2007 in Campania

The 2010 Galardi was the most dense and as with the 2007, the fruit was minimal. Instead the flavor profile is herbs, green olives and incredible savory notes. It worked incredibly well with the osso buco and needed the richness to shine. This wine still had a bit of hard edges and could use more bottle age IMO

Vanilla and sour milk duds on the nose. Chocolate and rose on the palette. Crazy and great.