"Wine is meant to bring people together."
Photo is of the vineyard used to create this bottle of wine at Tempa di Zoè winery in Campania, Italy.
 Tempa di Zoè 
18 Diciotto


Aglianico is a black grape grown in the southern regions of Italy, mostly in Basilicata and Campania. It is considered with Sangiovese and Nebbiolo to be one of the three greatest Italian varieties.

The real magic of Aglianico appears to the patient. Time softens the wine's firm tannic structure and balances the high acidity, revealing lush layers of sweeter fruit and dried floral aromas with a spicy and smoky characteristic.

This particular winemaker showcases how Aglianico can produce wines that are gentle and powerful at the same time. The tannin, acidity, and structure are present, but not overpowering. This wine is softer than most traditional Aglianico wines and can be both drank right away or aged for 5-10 years.

AGLIANICO "A-lee-ann-ee-co"

VARITEALS: 100% Aglianico

WINEMAKING: Organic & biodynamic practices

AGEING: Hand-harvested just before peak maturity of grapes. Destemming and very gentle pump over for 5-7 days. Bruno uses mostly the free run juice and very little pressed juice. Malolactic fermentation in stainless steel. Aged on the lees for a minimum of 1 year in 1/3 used barrel and 2/3 stainless steel. Unfilitered and no sulfites added until bottling. Aged in bottle for minimum of 3 months before its release.

PRODUCER: Tempa di Zoè

WINE MAKER: Bruno de Conciliis

REGION: Cilento, Campania/ Italy

SMELL: Spice, pepper, balsamic hints

TASTE: Soft with present & delicate tannins

BODY: Medium to full


Tempa di Zoè

"The name Tempa di Zoè refers not only to a physical place; it is, above all, a declaration of intent."

Tempa di Zoè is the latest reinvention of Bruno de Conciliis, an indispensable winemaker and cultural thinker from the Cilento region of Campania. His winemaking journey started in 1980 when a devastating earthquake struck his homeland. Ever since, he has offered his life's energy in devotion to the land.

The soil at Tempa di Zoé is completely different from the volcanic soils known elsewhere in Campania. Most Italian sand is limestone-gray; here, the sand is gold in color, with sedimentary schist layering of sandstone. This specific minerality results in a particular salty and savory character for this Aglianico.

Bruno is a pioneer not only due to his advocacy of organics, biodynamics, and solar power, but also through his philosophy of land. This is a philosophy not captive to any trend or market, but instead relentlessly based on on being thoughtful, curious, sustainable and responsive.

The Perfect Pairing
Extra Cheesy Lasagna

Aglianico is the perfect holiday pairing because of its versatility. It can pair well with a cheese board, BBQ, prime rib, or any garlic based dish.

Our Choice: Being one of the three main Italian grape varietals - you can't go wrong with any Italian food! Comfort food around the holidays is always the best, so we choose Half Baked Harvest's Extra Cheesy Classic Lasagna!