Winemaker Notes
Professional Ratings
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Wine Enthusiast
This wine is a jar of blackberry jam, so concentrated it’s almost a coulis. Spread it on a slice of bread, and the aroma of ripe, juicy berries fills the air. As you take a bite, the deep, rich flavor coats your tongue and suddenly a hint of tobacco leaf emerges, adding an unexpected but intriguing note. The wine’s firm stature supports the bold flavors and will give it a long life ahead.
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James Suckling
Polished and generously spiced, with notes of baked blueberries, chocolate hazelnuts, plums, vanilla and praline. Full-bodied, creamy and full of sweet spices, with firm yet rounded tannins. Extracted but balanced. Drink or hold.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Extending from the Adriatic coast in the east, to the border of the Mediterranean Ligurian region in the west, Emilia Romagna is a large, central Italian region focused on a wide array of gastronomic specialties. The plains of Emilia host four well-defined subzones for its famous, lightly sparkling red, Lambrusco. The more coastal Romagna has the capacity to produce impressive wines from Sangiovese and Albana.