94 insider points

WHY WE'RE DRINKING IT
  • VARIETAL
    Aglianico
  • APPELLATION
    Campania, Italy
  • ALCOHOL
    13.00%
  • SIZE
    750ml

Campania is putting out a bevy of great native cultivars and this 100% single-vineyard Aglianico rises right to the top!

This effort is coming off a 4-hectare site within the Taurasi DOCG subzone of Irpinia (the center of Campanian viticulture), and delivers quite a bunch with heaps of bold black fruit and a myriad of spice elements. There’s tremendous purity and density with this effort.

Somehow the press missed the 2010 release, but previous ​releases have ​received 93-94 point​ reviews from the likes of Antonio Galloni. This is certainly a must for lovers of Southern Italian reds and great upgrade for folks just getting to know the Aglianico grape.

TASTING NOTES 

The grapes come from a small 4 hectare lot and average around 4,000 bottles per year or just over 300 cases! Scents of woodland truffle, anise, and rose petal. On the palate, this wine continues to delight with layer upon layer of black fruits, rose petal, tobacco, and subdued earth tones before culminating in a long, dry finish that is imbued with ripe tannin and round subtle wood tones.  This wine will appeal to Napa wine lovers, Syrah, Cab and Malbec fans as well as those who enjoy savory flavors.

THE STORY TO KNOW

The Romano family has had a passion for viticulture for generations. The estate was established in 1994. It is managed by Clelia together with her husband Angelo and her son and daughter Federico and Carmela and with the collaboration of the oenologist Angelo Pizzi and the agronomist Maurizio Petrillo. Colli di Lapio is located at Araniello, a small district of the commune of Tufo in Irpinia. The altitude is approx. 550 meters above sea level, the climate is dry and airy and the soil is mainly calcareous-clayey. Furthermore, Lapio is one of the few communes where both the Fiano di Avellino DOCG and the Taurasi DOCG are found.

PERFECT PAIRINGS

Savory roasted pork or lamb with roasted garlic and mediterranean herbs or a succulent tomato saucey eggplant parmigiana.