Winemaker Notes
Intense ruby red color which tends to turn garnet with aging. The nose results deep and intense, with notes of full-ripened dark fruits, blackcurrants, cherries, licorice, graphite with a touch of balsamic notesElegant on the palate, shows fine, soft and round tannins. Long and fruity finish.
Pair with steak, cheeses and pasta.
Blend: 85% Montepulciano, 8% Cabernet Sauvignon, 7% Merlot
Professional Ratings
-
James Suckling
Lots of crushed blackcurrants on the nose, together with herbal notes, such as onion-flower, as well as vanilla stick. Full-to medium-bodied with intense fruit and herb flavors and a gentle, fine-tannin build towards a long, firm finish. Needs and other year for better integration, but the prime ingredients are well defined. Best from 2023.
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.