Kaori B

8.9

Bologna 2017. EUR 15.
Sweet on the nose, tastes like sparking ribena with a clean finish. very nice. — 9 years ago

Evelyn Fleisher

8.9

Had in Bologna 2014 — 10 years ago

Andrei Shustov

9.5

What a gem! Brought it from Bologna this year; worth every effort hauling it all the way!! Beautiful color!! Mellow, but multilayered with very long finish. Starts with flowers, progresses to cherry and red currant, and then fresh oak and green leaves with hint of plums.
Great for well deserved Christmas dinner!! I am happy!! — 11 years ago

Russ W

9.4

Brought back from Bologna, just gorgeous lambic — 11 years ago

with Krystal

Sam Coturri

Winery Sixteen 600, Enterprise Vineyards and the Moon Mountain District

9.2

Is that Bologna on the nose? What's going on here? Wish we'd had another 4 hours with this to watch where it was going here. Kept getting fresher as the dinner wore on. — 11 years ago

with Philip

speedy duncan

9.0

bone dry crisp to start with the headcheese and smoked bologna — 11 years ago

Bülent Karal

9.2

Emilia-Romagna bölgesi (Bologna) Sangiovese ... 90 rating ve restoranda 29euro'ya içilebiliyor.. — 11 years ago

Nicola Morvillo

9.7

Cena bologna nuono — 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

Sharon Roberts

9.0

Crisp and refreshing. Reminder of our recent visit to Bologna. — 9 years ago

L

9.5

Christmas Eve dinner 2016. Purchased in Bologna, Italy by KW & VW — 10 years ago

Luke Blanch

9.2

There's a cocktail here called 'The Donkey Punch', but this did really well with Vietnamese Bologna, escargot Mai Fun, bonito marrow corn & swordfish. — 10 years ago

with Jacob

Sean Lowry

8.9

Bought this from a wonderful wine bar in Bologna near the university area. It's a very light pink lambrusco (reminiscent of a rosé), strawberries and a little sweet flowers on the nose, and unripe/tart strawberries or red currant on the palette. Dry. Wonderful for cutting through a meaty ragu. 11% ABV. — 11 years ago

Russ W

9.7

Fresh from Bologna trip. Pretty. — 11 years ago

Collin Moody

9.1

2005 btg. Awesome tannin and acid but still so young. Killer for Bologna and pimento cheese — 11 years ago

Mark Michaylira

9.5

This one took is on a journey from alcohol heavy in the beginning to Bologna and fruity and ending smooth as silk. Had it at Mr Parkers in Palm Springs ... No corkage! Went well with the Kobe short ribs and a Sirloin. Wine was better than the food by a mile. — 11 years ago

Bülent Karal

8.9

Güzel yerel Bologna şarabı — 11 years ago

Nicola Morvillo

10

A bologna cena caccia — 13 years ago

Ruya Akyol

9.7

It was a kind of Prosecco (italian champagne) from Bologna/ home made. — 13 years ago

Ludovic Salen

10

Probably the most powerful wine I've ever tasted. It was for my birthday in 2008 in Bologna, still remember it... — 14 years ago

Nathaniel DiMaggio

8.9

Fun wine here! Great value. Rich blackberry meat on the palate and herbs and bologna on the nose. Doesn't sound as good as it is. — 9 years ago

with Mariah, Maxwell and 1 other

Jacquelyn Brioux

8.9

Wonderful grillo! Reminiscent of a grillo we had in Bologna. Light straw color with green hints. It has a rich bouquet of tropical fruits with notes of apricots, peaches and hints of cinnamon. Well-balanced medium-bodied wine with fresh mineral notes and tropical fruit characters and a very pleasant citrus finish. Great matching with oily fish like mackerel, swordfish or tuna, with spicy Asian dishes or just a bowl of juicy Italian olives.

Pairs really well with zucchini pasta with chicken, mushroom and lemon butter sauce. — 10 years ago

Nikolay Butvina

9.6

Love it. Somewhat similar go my favorite pignoletto di Bologna — 11 years ago

bryn hagman

9.3

bologna sandwich with the crust cut off. sliced apples. lunchbox wine. love. — 11 years ago

Daniel Dver

10

So good. Serve it chilled. Bologna dinner — 11 years ago

Jeff Sarfino

VP Sales and Marketing Lanterna Distributors, inc

9.2

Super Tuscan made in Mendocino! Perfect for bologna — 11 years ago

Matt Sindell

9.7

If this was a cult super-tuscan, it would be priced 3x as high and critics would be fawning over it. Thank God it is among the finest Piedmont has to offer. Great fruit, precise balance and a voluptuous texture. I can't say enough about this wine, and about many of the Giacomo Bologna wines, other than to note; these folks make great wines, period. — 11 years ago

David Kline

9.0

Smells like a Reuben on Rye or Bologna or summer sausage. With a strong smell of old pepper. Not unpleasant though. There is also strawberry soda and dusty oak, and a hot, coated grill with toasted cocoanut. The palate is configured in a completely different way, with the steel of the grill replaced with a sweated copper and peppery plum, sugary cran and cast iron, with a black raisin back note. Really an interesting grape! I would love to see this thing done in different styles for comparison, but this is definitely a top offering. Long after the sip, the wine gives you a stripe of bold fruit tannin just across the front teeth that lingers like a grape-induced gap. — 12 years ago

with Courtney

Amy Miller

9.6

I studied abroad in Bologna, Italy in Fthe region of Emilia-Romagna which is famous for its Sangiovese wine! This is the closest thing (taste wise) that I have been able to find at a more than reasonable cost! Yummy!
— 13 years ago

Saman Hosseini

Writer Maison Abattoir

9.1

Malty golden deliciousness. Neither light nor dark, and no hop orgy to be found. Gives me an unexplainable craving for Bologna and Limburger sandwiches. — 13 years ago