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Have you ever traveled to Southern Italy and the Amalfi Coast? If so, this is the wine you want to bring home to recall your travels through Oenotria.
For a more in depth reflection on this producer, please visit our BHW Insight here.
This is far and away the lowest US price on a wine that typically sells for north of $50+. And, if you were to enjoy this wine at Maialino or Il Gattopardo in NYC, you'd be paying north of $120 for the pleasure.
A majestic red Aglianico that has softened with a few years in bottle such that it is firing on all cylinders. Imagine what you would pay for a perfectly cellared equivalent wine from a top producer in Barolo, Brunello, or Amarone; at least 2x this price. The wine shows outstanding breadth, girth, tannic structure (as to be expected) plus humble earth, mushroom, and black fruits with figs. Pair with some nearby San Marzano tomatoes and food pairing nirvana awaits.
Deep ruby-red. Rich, dense aromas and flavors of sweet ripe red cherry, graphite and smoky minerals. Finishes smooth, long and focused, with smoky beef and rose petal notes. ~94 VM
The estate's top-shelf wine is the 2010 Naima, a pure expression of Aglianico from older (20- to 40-year-old) vines. This is a very distinctive wine that, among other things, is touched by a distant whiff of volatile acidity that gives a sense of vertical lift and buoyancy to the bouquet. I tend to be sensitive to this quality in red wines, but the effect is rather subdued, integrated and attractive in this vintage. Bright cherry and blueberry are followed by dark spice and crushed rock. Some 8,000 bottles were made. ~91 WA
At Don Angie in New York in early November, I drank a 2010 De Conciliis Naima from the Paestum region of Campania. The wine was 100 percent aglianico, a reminder of how great this red grape can be when grown on the volcanic soils of its home territory in southern Italy. Bottles intended to be fresh and fruity can be enjoyed right away, but wines like Naima, named for a John Coltrane ballad, need time.
At nine years, the tannins were resolving but still gave the wine spine and structure. The flavors were deep and beautiful — dark fruits evolving into the realm of earth, licorice and tar. It was a joyous bottle, and one that I cannot stop thinking about. ~From Eric Asimov, Chief Wine Critic of the NYT
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