A pure expression of the Nero di Troia grape, Puer Apuliae is a beautifully executed wine with precise aromas of red berry fruit, root beer and cassis. It has an exciting and inviting personality and the mouthfeel is smooth, supple and slightly sweet. Pair it with porchetta or honey roasted ham.
— M.L.
(11/1/2008)
Named after King Federico II who left an important cultural mark on southern Italy, Puer Apuliae (“the son of Puglia”) is an iconic wine made using indigenous Nero di Troia grapes. The wine opens with soft chocolate, ripe cherry, espresso, spice and blackberry aromas. The mouthfeel is soft, plush and firm.
— M.L.
(12/1/2012)
This 70-30 blend of Nero di Troia and Montepulciano shares some characteristics of a deeply extracted Cabernet Sauvignon. The aromas are thick and penetrating but also have green accents of sage and chopped herbs. It’s a nervous, edgy wine that also pulls off opulence and sophistication.
— M.L.
(3/1/2009)
This is a deep, masculine Aglianico that opens with bold, inky concentration and intense aromas of blackberry preserves, leather and spices. The tannins are rock solid, firm and dry.
— M.L.
(12/1/2012)
This is a delightfully sweet Moscato di Trani with aromas of pear and Golden Delicious apple backed by honey and stone fruit. It offers a gritty, sweet texture and a fine point of acidity on the close that breaks through the dense sweetness.
— M.L.
(10/1/2008)
Riserva Cappellaccio is a pure expression of Aglianico that has embraced the scorching heat of the 2003 vintage to deliver warm tones of jammy fruit, tar, asphalt, resin and natural spice. The wine is broad and chewy in the mouth.
— M.L.
(3/1/2009)
The nose of this Aglianico Riserva from Southern Italy is redolent of Indian spice, sandalwood, church incense and potpourri. You’ll also get perfumed fruit tones of cherry liqueur and candied fruit over a thick, chewy mouthfeel with a touch of sour cherry on the close.
— M.L.
(12/1/2009)
Delicious in blackberry and cherry jam, currant and sweetly smoked cedar wood, with a rich edge of milk chocolate, sprinkled with anise and cinnamon. Could be firmer in structure, as it’s a little soft and melted, and probably best now.
— S.H.
(2/1/2011)