Winemaker Notes
This wine is full bodied with a deep ruby-red color and a complex bouquet. The flavor of mature fruit is accented by harmonious notes of vanilla from the French and American oak. Perfect for pasta and meat sauce, as well as a goat stew and any red meat dish.
"The aromas of bacon fat and smoke dominate the notes of rose and plum when this is first poured. A blend of Negroamaro (85%) and Malvasia Nera (15%), ti gains depth with air, melding umami richness with vibrant acidity. Decant a bottle for braised boar." 92 Points
Wine & Spirits
"Wine & Spirits Top 100 Values"
June 2009
Professional Ratings
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.