The WineThis deep ruby wine begins with aromas of cherries, dried herbs, black smoked pepper and cocoa on the nose. Soft, full of ripe fruit and jam to the attack in the mouth and the warmth of alcohol softens the tannins supporting a savory freshness. Pair this wine with rich dishes, aged cheeses, braised red meats or game. I suspect it would do quite well with dark chocolate, bitter nuts, and a cigar.
Zero was first created in 1997 from a five-acre Aglianico vineyard in Acqua di Costanza, in the municipality of Torchiara. This part of the Alto Cilento (Upper Cilento) is impacted by the influences of the Tyrrhenian sea to the West and the very sunny hillside climate.
The wine begins with hand harvesting and sorting. Twenty percent of the grapes were then allowed to undergo partial drying (appassimento) for 2-3 weeks, creating a slightly fruitier wine that is more approachable in its first decade. Aglianico is notoriously tannic and can easily age for a couple decades. Spontaneous fermentation from native yeasts occurs over 26 days of maceration and when complete, the wine is aged in 3000L barrels for three years and in the bottle for another year - all of which help to soften the varietal's natural tannins upon release.
The Winery
(Dave's note - to envision where this wine originates, Campania would form the shin of the 'boot' that is Italy. So - South and West, with well known ocean-side cities such as Salerno, Capri, Naples, Vesuvius, etc.!)
Within Campania's Salerno province, Bruno De Conciliis and his partners have created Tempa di Zoè as a tribute to the Cilento area’s greatest native variety - Aglianico (ahh lee AH nico). The winery name breaks down to 'Tempa', the term for the rolling hills of Cilento, and 'Zoè', a Greek word for the essence of life, the intersection of animals, minerals and plants. The phrase Tempa di Zoè is a statement of intent that guides this winery.
While most of Campania’s great Terroirs are known for their volcanic soils, Cilento’s soils consist of ancient seabeds pushed to the surface long ago by tectonic plate activity. These unique combinations of limestone and sandstone (aka Flysch) and the conditions of Campania yield wines that are savory, agile and über expressive!
