Winemaker Notes
Deep, luminous ruby red. Blackberry jam and blueberries with intense notes of cherries in brandy, carob and rose petals enhanced by licorice and chocolate notes. Distinct creaminess on the palate, along with very powerful, mellow fruit. Long and persistent finish with defined tannins of rare finesse and elegance.
Professional Ratings
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Wine Spectator
A rich red, juicy and aromatic, with plush tannins and a ripe mix of raspberry coulis, mocha, star anise and singed orange peel. Bright, offering a spicy, mineral-laced finish.
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.