Behind those characteristic aromas of black stone, resin and tar, this hearty Taurasi delivers a touch of raw fruit or black cherry. Some muddled spice notes appear and the wine delivers more used leather and dried tobacco on the close.
— M.L.
(6/1/2011)
This rich expression of Greco opens with a very direct and immediate bouquet of exotic fruit, pineapple and dried banana chips. It shows dense smoothness and texture that would stand up to roasted chicken or turkey and Atlantic fish.
— M.L.
(6/1/2011)
A popular choice in Rome and southern Italy, Fiano di Avellino is a perfect seafood and shellfish white wine. There’s crispness and brightness here, all backed by easy pear, peach and citrus aromas.
— M.L.
(11/1/2011)
This is a rich, creamy Greco di Tufo that would pair with green olive tapenade or tomato bruschetta. Aromas of crushed white stone, melon and pear drive the fresh finish.
— M.L.
(3/1/2012)
Here’s a food-friendly Aglianico that opens with pungent aromas of green herb, talc powder, crushed stone and dried fruit. It’s a drying but not astringent wine that leaves a polished sensation on the finish.
— M.L.
(6/1/2011)
La Casa dell’Orco offers an interesting interpretation of Fiano that is slightly bigger and fatter than most. This golden wine opens with aromas of mature fruit, melon, apricot and a spicy touch of freshly cut grass at the very end. It moves smoothly over the mouth and shows medium intensity.
— M.L.
(6/1/2011)
This is an easy, no-fuss expression of Falanghina that opens with direct aromas of citrus and stone fruit and follows through to the palate with a tonic, refreshing feel. It would work with fried vegetable appetizers or light lunches.
— M.L.
(6/1/2011)
Dried cherries, bay leaves and a whiff of smoked bacon tease the nose. The mouthfeel is hefty and tannic, but there is little fruit to support it. The finish is dusty and dry.
— C.S.
(5/1/2002)