Here’s an elegant and powerful wine from the deep south of Italy that cries out for a pairing with succulent steak or an aged cheese such as pecorino. Despite its blunt power and firm tannins, the wine delivers pretty complexity in the form of black currant, prune, slate and tobacco aromas.
— M.L.
(7/1/2011)
As far as Aglianico del Vulture goes, Damaschito is a velvety, more approachable expression of this famously powerful and tannic wine from southern Italy. It delivers aromas of wet river stone, black fruit, cherry and dried currant.
— M.L.
(7/1/2011)
Wines from the extinct Vulture volcano in the deep south of Italy tend to show a linear, elegant side, with etched mineral notes of smoke and crushed granite. This wine offers all those characteristics, but does so with a modern twist, showing notes of spice and plush red fruit.
— M.L.
(6/1/2012)
This grand wine, with its heavy consistency, tannic backbone and aromatic intensity, should pair well with aged cheeses or grilled red meat. The elegant bouquet opens with thick black fruit, crushed stone, asphalt and dried tobacco. The mouthfeel is equally huge and bold.
— M.L.
(6/1/2012)
There’s a soapy, floral element to this wine that recalls lavender oil or rose water. Aromas of crushed mineral, spice and leather are all present. The mouthfeel is lean and compact, but it also shows polished tannins.
— M.L.
(12/1/2012)
This shows elegant and linear traits of smoky mineral and dried berry, backed by savory layers of cured meat and leather. Having spent 18 months maturing in oak, this has a soft, rich approach on the palate.
— M.L.
(2/1/2013)
Definitely a standout in a crowd, Rosso di Costanza shows a broad, rustic personality, with bold tannins, a textured mouthfeel and intense aromas of ripe fruit and smoke. It’s not for everyone, but if you like power and muscle, this is for you.
— M.L.
(2/1/2013)
This hearty Aglianico del Vulture show a note of soft spice and a velvety texture, followed by black fruit and dried berry aromas. The wine is aged for 18 months in French oak for extra spice and smoke highlights.
— M.L.
(2/1/2013)