Winemaker Notes
Produced with Sangiovese and Montepulciano grapes from the typical hillside areas of the Marche. The wine is vinified entirely in tank and receives minimal aging prior to release. Moderately transparent ruby-red in color with an intense and lingering bouquet of morello cherry, ripe peach and plum. Licorice root and floral hints of fading red flowers develop with ageing. Dry, warm, smooth and fresh. Flavorful, and full-bodied with balanced tannins. Harmonious with a subtle and lingering bitterish finish. Tarry flavors develop with aging.
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.