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Wines of Campania

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WINES OF CAMPANIA SPARKLING “Altacosta” Brut Methodo Classico, Tenuta San Francesco I 10/48. Bianca Zita and Bianca Tenera grapes. Classic method, same as in Champagne. Perlage fine, rich and never ending. Citrus notes of the Amalfi coast, along with intense aromas of minerality and expansive florality. In the mouth, it recalls well the richness of perfumes, and sports a beautiful structure, tasty and fresh, persistent and fruity. Gragnano, "Otto Uve," 2019, Salvatore Martusciello I 9/42 A blend of 8 grapes. Vivacious with a touch of effervescence. Hints of violet, strawberry, rose and raspberry. To be drunk cold. Sparkling red, not white. ROSATO Roseto del Volturno, 2018, Terre di Principe I 10/48 Pallagrello and Casavecchia grapes. A meaty rosato, with deep notes of black cherry, pepper and menthol. Alive and fresh. “Faive,” 2018, Nino Franco | 10/48 Sparkling rose. “Faive,” from the Venetian dialect meaning “sparks.” When farmers burn the wood from pruning, the direction the sparks fly is said to forecast the result of the harvest. This wine is made using a blended wine from Merlot and Cabernet Franc, making this wine very special and different. WHITE Falanghina, "16 Marzo," 2017, Nicola Trabucco I 9/42 100% Falanghina. Fresh and floral with good acidic structure. “Lacryma Christi,” 2017, Contea di Sylva Maia I 9/42 80% Coda di Volpe, 20% Falanghina. White stone fruit and macadamia, finishing with an almond skin and jasmine note. Textured, yet crisp. Fiano, “Bechar,” 2018, Cantine Antonio Caggiano I 10/48 100% Fiano di Avellino. Complex, aroma of flowers, dried fruit and spices. Rich, warm, soft, fresh. Greco di Tufo, 2016, Cantine di Marzo I 10/48 100% Greco. Straw yellow with golden hues. Flint and orange blossom, with wild Mediterranean flowers on the nose “Pereva,” 2016, Tenuta San Francesco | 10/48 40% Falanghina, 40% Ginestra, 20% Pepella. Aromas of spring flowers, dried hay & honey. Crisp freshness with lingering notes of bitter almond and a powerful finish. Biancolella, 2018, Cantine Antonio Mazzella I 11/52 100% Biancolella. Intense nose of white and yellow flowers, and spices with hints of sage. Good acidity and minerality. Furore Bianco, 2016, Marisa Cuomo I 11/52 60% Falanghina, 40% Biancolella. Straw yellow with a delicate scent of marine herbs and hawthorn, notes of almond & hazelnut. Balanced & sharp. Pallagrello Bianco,"LeSerole," 2017, Terre del Principe I 11/52 100% Pallagrello Bianco. A fine balance of salty volcanic air and sweet honey blossom. Touch of creamy oak, cleansed by a gentle, persistent acid. WINES OF CAMPANIA RED “Cuore d’Oro,” 2017, Viticoltori de Concillis I 10/48 A blend of 60% Aglianico, 30% Barbera, 10% Primitivo. Soft tannins with fresh plum, blackberry and cherry notes. Balanced acidity. “Erre,” 2017, Cantina Trabucco I 10/48 100% Aglianico. Fruity andfloral. Aromas of cherries, plums, balsamic notes and spices. Soft tannins. Piedirosso, "Per Palummo," 2018, Cantine Antonio Mazzella I 12/58 100% Piedirosso. Sunny, bright cherry fruit with darker plum-like Undertones. Easy, medium bodied and friendly. “Primo Antico,” 2017, Cantina Trabucco I 12/58 100% Primitivo. Sumptuous, ample and intense. Perfumes and aromas from blueberry, roasted coffee beans, cassis, tobacco and violets. Massive on the palate, yet very balanced. "Trebulanum," 2012, Fattoria Alois F.T.A. | 14/68 100% Casavecchia, an ancient varietal native to the province of Caserta. Bold and muscular. Modern, oak-aged expression with aromas of blackberry and black currant. Spicy and toasty flavors with a silky, mineral finish. “Quattro Spine,” 2015, Tenuta San Francesco I 14/68 40% Aglianico, 40% Tintore, 20% Piedirosso. Starts out deep and full with dark berry, tar and licorice, yet finishes soft with white pepper and wild herbs that evokes the vineyard's warm sea coast air. Taurasi “Radici,” 2015, Mastroberardino | 16/76 100% Aglianico. Spicy and lifted. Nots of caramelized orange peel, black currants, pomegranate, sea urchin and bark. A seamless and wonderfully elegant, medium-bodied palate follows with finely grained tannins and floral undertones. “Vigna Piancastelli,” 2014, Terre del Principe I 76 70% Pallagrello Nero, 30% Casavecchia. A blend of nearly extinct red grapes, with deep black fruits and dark spices, while never feeling too big. Great harmony and unexpected softness. “Nero 70,” 2017, Cantine Antonio Mazzella I 78 50% Aglianico, 50% Piedirosso. A velvety, full-bodied red reminiscent of Amarone, with spices woven into red fruits that keep changing and developing. “Rapicano,” 2014, Cantine Trabucco I 80 100% Aglianico. Plums, clove, vanilla, and a lovely espresso bitterness. A grand style that harkens back to the iconic Falernum wine beloved by the Romans. “lrpinia,” 2015, Terre d'Eclano I 90 100% Aglianico. Blackberries, bay leaf and stones. Elegant, serious, yet so approachable. From Luigi Maio, a leading voice in Campania's wine revival. Taurasi “Radici Reserva,” 1999, Mastroberardino I 90 100% Aglianico. Volcanic ash, dark sour cherries, incense and dried herbs. 20 years old, with a long.finish that tastes like it could go 20 more. “Montevetrano,” 2014, Colli di Salerno I 90 50% Cabernet, 20% Mer/at, 30% Aglianico. Wild blackberries, licorice and leather. Abundant, yet silky tannins, with a grape blend and structure akin to a Super Tuscan. “Galardi,” 2011, Terre di Lavoro | 100 80% Aglianico, 20% Piedirosso. The Galardi family makes only one wine and this is it. One sip of the graphite, smoked cherries and fresh earth and you know why. A benchmark in Roccamonfina. .
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