Winemaker Notes
Elegant aromatics of cherry and ripe plum, accompanied by hints of spices and licorice root. The rich, well-balanced palate has notes of cherry and spice with fresh acidity.
Professional Ratings
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Wine Enthusiast
Violet, walnut skin, pomegranate and red cherry meet a brisk pink-peppercorn note on the vibrant nose. This is smoothed and polished on the palate, with a tangy, driven line of crushed minerals pushing it along. Coiled red fruit jumps throughout, with crushed stones lingering on the close. There’s suppleness to the fruit but immense drive, indicating this will hold well for some time. Drink now until 2026.
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.