The 2013 Terra di Lavoro shows pretty tertiary definition with lots of licorice, smoke, tar and resin. The primary fruit has faded to the background, leaving behind a very direct and linear style with integrated tannins and a long, glossy texture. The wine's color now has a bit of brick at the rim, and the quality of the aromas has evolved and softened with time. Given the pace of the wine's evolution, I am shortening the drinking window by just a couple of years since the last time I tasted this wine in 2017. Some 30,000 bottles were made.

A sculpted red, with sleek tannins framing the fresh profile of crushed black currant, smoky mineral, dried fig, graphite and spice box. Dense and finely balanced, this should show well with at least a few years in the cellar. Aglianico and Piedrosso. Best from 2019 through 2026. 2,750 cases made.

Aromas of ripe black-skinned fruit, prune, tobacco, earth and Asian spice float out of the glass. The subdued but refined palate offers mature plum, blackberry, cocoa and cinnamon alongside polished, fine-grained tannins. It has soft appeal but is already evolved and short on intensity and verve. It will, however, make enjoyable drinking over the next few years.