Galardi, Terra di Lavoro, Roccamonfina IGT 2019 - 300cl

This is a double magnum — three litres, eight glasses to the bottle — of one of southern Italy's benchmark reds, and a format made for the cellar rather than a Tuesday. Terra di Lavoro was born in 1991 when Roberto Selvaggi persuaded the celebrated oenologist Riccardo Cotarella to graft Aglianico and Piedirosso onto a half-hectare on the Roccamonfina volcano, in the hills of northern Campania.

The vines sit among chestnut groves on difficult volcanic soil that gives tiny yields, cooled by breezes off the Tyrrhenian Sea. The blend runs around 80% Aglianico to 20% Piedirosso — the first brings structure and dark, brooding fruit, the second lifts it with perfume. The name itself, "land of work," is old Bourbon geography for this corner of the Two Sicilies, and there's nothing easy about farming here.

The 2019 is a fine vintage in a large format that will age slowly and gracefully — the extra volume means it evolves at a statelier pace than a standard bottle. Deep, near-opaque purple, with red and black berry, balsamic resin, tobacco and a peppery, spicy edge. The palate is full and mineral-backed, tannins ripe and long, with real persistence. Cellar this: it will drink well for a decade or more, and a double magnum is a wine to bring out when the table is full and the occasion matters.

How to Serve

Serve at 17-18°C. Decant 60-90 minutes ahead — a young Aglianico of this weight needs air, and a bottle this size pours slowly. A large Bordeaux glass.

Where to Drink It

Bocca di Lupo, ideal for a big southern Italian format and a crowd. Trivet, for a milestone dinner. The River Cafe, whose kitchen honours Italy's serious reds.

Food Pairings

This wants roast lamb or a rib of beef for the table. A slow-cooked ragù over pappardelle would be the more relaxed route.