The environment always lift the tasting. Strawberries abound. Stellar acidity which frames the wine well. Depth and a touch of texture complete the ensemble. — 8 years ago

Smooth and complex — 9 years ago
Smooth, silky. The grapes are hand culled for several months. One of the best dessert wines I have ever tasted. — 9 years ago
Al Prato - Varenna,Italy — 9 years ago
Um vinho com ótimo custo/benefício, com grande personalidade, revela taninos robustos e com ótimo equilíbrio.
Boa persistência e leves notas de especiarias e café. Enfrenta com equilíbrio um prato de carnes vermelhas ou temperos fortes. Recomendo! — 10 years ago
Nice Sangiovese with lamb well balanced. — 7 years ago
This might be my favorite. So good! — 9 years ago
Really well balanced with lots of fruit and a touch of spice on the nose. Wine did well with pasta and paired well with the cheese at the end of the meal. Good finish that seemed to improve after a couple hours of breathing. — 9 years ago
Perfect with filet of beef. Carmignano is one of the oldest appellations in the world. Cosimo III de Medici in 1716 issued a bando to ensure its continued quality. Mostly Sangiovese, it has some Cabernet owing to a Medici marrying into the French royal family. — 9 years ago
Juicy crushed strawberries. Jam packed with flavour! Great bbq wine — 9 years ago
Totally Italian. Approachable yet pronounced tannins that smooth off with air. Lovely earth and fruit aromatics. Carmignano is my jam. — 10 years ago
2014
From Allen — 7 years ago
Medium bodied and very fruity. Hits the spot — 9 years ago
A bit flabby, could use more acid — 9 years ago
Cherry Sangiovese aroma. Drinking perfectly. — 9 years ago
Dusty earth, violets, slight va, dusty tannins. Lovely! — 10 years ago
Renato Albuquerque
Um vinho bem intenso! A cor é forte, mas já sem o brilho rubi. O aroma é bem alcóolico e isso se reflete no sabor. Ao beber o sabor é incorpado e forte, sobresaindo a queimação do álcool e um traço de tanino no centro da língua e na mucosa abaixo do lábio. Este vinho pode acompanhar bem um prato mais forte, como um molho fungui ou carne com bastante molho. — 6 years ago