Bülent Karal

9.2

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

Bülent Karal

8.9

Güzel yerel Bologna şarabı — 11 years ago

Nicola Morvillo

9.7

Cena bologna nuono — 13 years ago

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

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

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