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Of these releases from 2020, I feel that the Barone Ricasoli 2020 Chianti Classico Gran Selezione Colledilà is the most sensitive to the warm growing season. You sense more fruit ripeness in this wine with savory spice, leather and toasted espresso bean. ...
A core of ripe cherry, plum and pomegranate pervades this vibrant, complex red. A balanced version, with a firm grip on the finish complementing its fresh acidity. The long aftertaste echoes the fruit and evokes mineral and Mediterranean scrub elements. B...
This lively red combines cherry, raspberry and rose hip flavors with earth and iron, plus hints of eucalyptus and wild herbs. Tangy and balanced, ending with a mouthwatering impression. Sangiovese and Colorino. Best from 2026 through 2032. 41,600 cases ma...
The Benanti 2023 Etna Bianco Superiore Contrada Rinazzo shows a very fine and chiseled quality with dusty mineral and crushed stone that frame citrus fruit and unripe peach. The wine relaxes in the glass to reveal elegance and depth with a hint of spice, ...
A blend of Sangiovese and Merlot, the 2016 Bertinga is a thickly extracted red with nice richness, dark fruit and tart cherry. Like some of the other new releases in this portfolio, there is a tart or sour element to the fruit that is very specific to the...
Aromas of praline, dark cherries, spiced plums and chocolate. It’s medium-bodied with chalky tannins. Pleasant sweet-spice character. Powdery finish. Better in a couple of years. Drink after 2023.
Brothers Giuseppe and Pierino Bisci first purchased their vineyards in 1972. The land was widely regarded as optimal for planting Verdicchio and 85% of the roughly 50 acres of vineyards are devoted to Verdicchio. The south-facing vineyards are at elevations of about 900–1000 feet above sea level, located within a valley that runs parallel to the sea, providing excellent protection from hail and frost, and also creates a more continental microclimate than the surrounding environment. The grapes are able to ripen fully during the hot summers while maintaining refreshing acidity with cool nights. The vineyards are all certified organic. The Bisci Verdicchio is fermented in inert cement vats at a cool temperature to protect the aromatic compounds. The wine is then matured for 8 months in cement, which allows for slow micro-oxygenation, while not imparting additional flavor characteristics to the wine. Exposure to small amounts of oxygen over time helps protect the wine from oxidizing in the bottle and increases the complexity of aromas and the wine’s structure. Intense notes of Meyer lemon, white flowers, and green apples on the nose continue on to the palate. Bright acidity and the wine’s minerality make this a great companion to light foods.