Nanni Copè
Sabbie di Sopra il Bosco Terre Del Volturno Pallagrello Nero Blend
Terre Del Volturno, Caserta, Campania, Italy
2009 vintage, 1 out 7500 bottles produced, this fine wine is coming from Campania Italy, a blend of Pallagrlo Nero, Aglianico, Casavecchia. Aged for 13 months in barrels and another 8 in the bottle, the result is a deep red almost black wine, with plenty of black current, plums, red berries, cherries, sweet spices, full body with firm tannins and kicking acidity, long fresh finish. My score 88, drink 2013-2020
2009 vintage, 1 out 7500 bottles produced, this fine wine is coming from Campania Italy, a blend of Pallagrlo Nero, Aglianico, Casavecchia. Aged for 13 months in barrels and another 8 in the bottle, the result is a deep red almost black wine, with plenty of black current, plums, red berries, cherries, sweet spices, full body with firm tannins and kicking acidity, long fresh finish. My score 88, drink 2013-2020
2 people found it helpfulMay 31st, 2015There must be more interesting wines that nobody talks about coming out of Campania than anywhere else in Italy. Heard some great things about this one, though I must admit the first glass made me nervous--the initial whiff seemed bretty though it got quickly overtaken by the scents of fresh ripe berry fruit, but even then it didn't seem to have that extra dimension of rocky non-fruit personality that I love so much in the palagrello from Vestini, which might be my only other reference for this grape but great just the same. It takes awhile but some of that eventually comes out (i.e., make sure you decant the hell out of this thing). The red berry fruit turns black and crunchy and that Pessac-like scorched earth and smoky charcoal personality surfaces through fruit that's still fairly rich and ripe.
There must be more interesting wines that nobody talks about coming out of Campania than anywhere else in Italy. Heard some great things about this one, though I must admit the first glass made me nervous--the initial whiff seemed bretty though it got quickly overtaken by the scents of fresh ripe berry fruit, but even then it didn't seem to have that extra dimension of rocky non-fruit personality that I love so much in the palagrello from Vestini, which might be my only other reference for this grape but great just the same. It takes awhile but some of that eventually comes out (i.e., make sure you decant the hell out of this thing). The red berry fruit turns black and crunchy and that Pessac-like scorched earth and smoky charcoal personality surfaces through fruit that's still fairly rich and ripe.
1 person found it helpfulApr 10th, 2015
Ronnie had this 10 years ago
Ronnie had this 10 years ago
Apr 3rd, 2014