Marshall Parrish

9.7

Special occasion chard. Snowmagedon atl '14 part 2 is special enough! — 13 years ago

Candy Dodson

9.8

Had in ATL at BPT dinner — 13 years ago

Lucinda Guinn

9.7

South City Kitchen in ATL. Smooth and bubbly! — 13 years ago

Lucinda Guinn

9.8

The Spence in ATL. Oldest winery in the world. Amazing Austrian gruner veltliner. — 13 years ago

Michael Kunz

9.8

ATL Snow Day 2014 — 13 years ago

Melissa M. Sutherland

Importer Winebow Wines

9.6

Liking these ATL folks. Just the beginning. — 13 years ago

Ninad Patel

9.5

Atl, partner — 13 years ago

Lucinda Guinn

10

The Spence in ATL. French deliciousness. — 13 years ago

Melissa M. Sutherland

Importer Winebow Wines

9.7

Happy ATL clients. Aged Greco di Tufo astounds. — 13 years ago

jarred gild

Head Wine Buyer Western Market

9.4

so f'n good. bottle-fermented pignoletto. read about alberto tedeschi on the louis/dressner website: "I'm just getting started: my parents have other jobs, so I'm starting from scratch! We work organically in the vineyard, and it's very important for me to work traditionally in the cellar. And even though I'm renting my vines, I'm ok with that because they produce quality grapes and I can make the wines I want to make. These are fresh wines with great acidity, that can be drank young, but can also age in bottle for quite some time. I am also proud to make GOOD territorial wine; most consider Bologna wine to be an industrial product, and most of the time they are right! I only work with Pignoletto. I drive the grapes (which are in boxes) to the cellar in my van. I then do a direct press; Pignoletto is thick skinned and very tannic, so it's important to be gentle. After that I leave the juice outside overnight, then I rack it to stainless steel. The natural fermentation begins, then nothing! After three of four days, I re-rack the wine back to old oak barrels, where they stay on the lees for 12 months. That's for the Bellaria. For the frizzante, the fermentation and aging is in stainless steel (almost a year). I take a bit of must (which hasn't fermented) I've kept in the fridge, and add it to the still wine, then I bottle. The sugar of the must then begins the refermentation in bottle. It's a really typical way of making wine in our region. In Emilia, we are not famous for rich, big wine. We are country folk! We make easy, drinkable wine made to enjoy in the moment." — 13 years ago