Bruno De Conciliis and his partners created Tempa di Zoè as a tribute to Cilento’s greatest native varieties: Aglianico and Fiano. True to his style, Bruno is fermenting all grapes with native yeasts and farming his vineyards following organic and biodynamic practices. ‘Diciotto’ is comes from 20-year old Aglianico vines planted to "flysch" – quartz-speckled sedimentary soils – and while it is the younger sibling of Bruno's top-end Aglianico, it’s nevertheless also classified as one of his ‘supercampanos’ (‘super wine of Campania’), a little jab at Super Tuscans. Deep purple tones initiate a beguiling and subtle experience in the glass –– compared to more brawny expressions of Aglianico, Diciotto carries a hint of citrus along with the more traditional notes of blackberry and herbs. Whiffs of fennel, myrtle, and sage accompany the tangerine-like aromas, spicy bouquet with myrtle, pepper and balsamic. While Aglianico is notoriously tannic, this is a wine that is quite nimble and open; spontaneous fermentation from native yeasts occurs during maceration and when complete, the wine is aged in large barrels and then in bottle to soften the variety’s natural grip prior to release. Its textures are soft and enveloping, as they wrap the palate in a contrasting mix of sour citrus and tart wild berries, further intensified by nervous acidity, as rosy inner florals form toward the close. This finishes lightly structured, tart and almost chewy, like biting into a sour cherry; yet through it all, the impression is amazingly fresh.