Winemaker Notes
Marciliano is one of the greatest expressions of Cabernet from Central Italy. It has a profound dark purple color and offers complex aromas of cassis, herbs, tobacco and slate. Layers of blackberries and licorice are evident on the nose and on the palate, while the chewy tannins frame an austere yet elegant and dense structure.
Long-lived and full-bodied, Marciliano is best-served with rich meat-based dishes. A great wine for Cabernet lovers.
Professional Ratings
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Robert Parker's Wine Advocate
The 2004 Marciliano (70% Cabernet Sauvignon and 30% Cabernet Franc) is made in a similarly powerful, structured style as the Montiano. Unfortunately it doesn't have that wine's core of fruit and I don't see it ever becoming an especially generous wine. The Cabernet Franc character is also surprisingly absent in this wine. Anticipated maturity: 2009-2016.
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.