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The melon fruit is so ripe that it’s hard to believe they didn’t have help from the Japanese with this! Juicy and generous, in spite of just 13% alcohol (moderate in this context), the acidity entirely subliminal, but driving the long, very clean finish. ...
This single vineyard cru comes from Colbertaldo di Vidor in the Valdobbiadene DOCG region. First produced in 1933, it has become the estate's flagship Prosecco. Recognized by Gambero Rosso as one of Italy's top Prosecco wines year after year. The vineyard faces southwest and the oldest vines are 100 years old. The winemaking process involves light pressing followed by temperature-controlled fermentation. The wine spends 3 months on lees in stainless steel. The secondary fermentation occurs in autoclaves initiated in batches up to 7 times throughout the year to preserve freshness.
A very ripe Montefalco with chewy tannins and fresh-leather and walnut undertones. Full and flavorful. Typical for the appellation. Slightly hard, but some lovely fruit underneath. Drink now or hold.
A medium-bodied red with blue-fruit, bark and wet-earth undertones. Chewy, but there’s some polish to the tannins. A typical but approachable sagrantino. Drink or hold.
A rich and dense red from Sardinia with dark berries and plums, as well as walnuts and bark. It’s full and chewy and slightly rustic. But real at the same time. Drink or hold.
A balanced, medium-bodied red, with flavors of ripe black cherry and black currant fruit and an aromatic overtone of melted licorice and medicinal herbs. Light tannins show on the spiced finish. Corvina, Corvinone, Rondinella and Sangiovese. Drink now thr...
