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94 pts Antonio Galloni, August 2010
"Galardi did a fabulous job with the 2003 Terra di Lavoro in this torrid, challenging vintage. This is a dark, muscular Terra di Lavoro loaded with imposing dark fruit wrapped around a frame of sheer muscle. The 2003 turns more elegant in the glass as the aromatics reluctantly begin to emerge, but the hard 2003 tannins never fully soften."
Terra di Lavoro, first produced in 1994, has quickly established itself as one of Italy's cult wines. Terra di Lavoro is 80% Aglianico and 20% Piedirosso from vines planted by consulting oenologist Riccardo Cotarella beginning in 1991. The fruit is harvested according to ripeness rather than strictly by variety, which means that Aglianico and Piedirosso are sometimes picked and vinified together. After the alcoholic fermentation, the wines are racked into French oak where they remain on their lees for several months. Cotarella describes Aglianico as a hard grape to take through malolactic fermentation. He therefore believes it is essential for the final blend to be made before the wines go into malo. The final blend is assembled and undergoes what is usually a very slow malo, in steel for 80-90% of the wine, prior to being moved back into oak. There is little question that malolactic fermentation in stainless steel contributes significant freshness and aging potential to this heroic southern Italian wine.