Tegan Marriott

9.5

Tobacco, leather, mocha, all highlights of this intriguing sangoviese, Merlot, ciliegiolo, blend out of Umbria. This would be superb with some nice braised short ribs done right! — 5 years ago

Matt Berkovitch

Sommelier Babbo

9.4

Love these wines. Love this producer. Shows what kind of versatility you can get from Sangiovese in Umbria and how balanced and structured tavola wines can be. — 9 years ago

Andrea Dente

Sommelier/Wine Director Vinerieclandestine

10

Collecapretta, Rosato 2011 — 11 years ago

Sebastian Martinez

9.0

Needs fatty roast chicken and artichokes — 8 years ago

Arielle Ring

8.9

Acidic, very interest after taste of olive oil — 9 years ago

Andrea Dente

Sommelier/Wine Director Vinerieclandestine

10

Collecapretta, Galantuomo 2011 — 11 years ago

Andrea Dente

Sommelier/Wine Director Vinerieclandestine

10

Collecapretta, Merlo Nero 2011 — 11 years ago

Sabina Colombeau

9.4

Cherry, watermelon, strawberry -- like a fruit salad, in a good way — 8 years ago

with Matthew

Chris Scanlan

Sales Amy Atwood Imports

10

I've had 6 bottles of this. 1 was absurdly reduced, but was superb on the 3rd day. The other 5 were ethereal. Lasted for days, or sometimes, didn't last for an hour. Stunning example of what Sangiovese can be when its not over-cropped, over-ripe and over-oaked. I don't like most Sangiovese, it's no secret. Something about the creamy yogurt thing I get, and the opinion I have that Tuscany is the Napa of Italy. But this wine is real, raw, alive, unique. No oak. No additives. No bullshit. I love it. Umbrian Sangiovese fermented and aged in concrete. It changes and breathes. There's not much else like it. — 10 years ago