Suraj Jain

10

Delicious — 7 years ago

Lino Grigno

9.2

Straordinario. Enozioni2018 — 8 years ago

Renny Cabreros

9.4

Fantastic Barolo - lighter and silkier than most Barolos, but plenty of tannins, dark fruit and mild tobacco for a nice balance and complexity — 8 years ago

Tetsu Nakazawa

9.0

E' buono e buono mercato.(13 dollari questo web manca l'info importante veramente mancano della prezzi tutti botteglie purtroppo. Dicono che mancano tutti volte. Che cose dice la gente dell compagnia per il problema?) — 8 years ago

Marco Cedrone

9.0

First taste is juicy very full bodied earth tones and well balanced acidity. — 9 years ago

Matteo Cabras

8.9

Gran rapporto qualità prezzo.
Manca un poco di rotondità, ma bellissima persistenza. — 10 years ago

Kenny Koda

9.5

Maybe my favorite Panevino yet. Just a touch more elegant that CCP — 10 years ago

Leonel Edwards

8.9

Spicy and smooth love it — 10 years ago

Mo Cherry

10

Ridiculous!!! — 11 years ago

Kevin Conaway

9.6

At del posto — 12 years ago

Jonathan Wood

9.6

Crazy stuff. Flor, macvin spices, sua generis. — 13 years ago

Samvel Simonyants

9.0

18/V/2018
Гвоздика, тыква, мокрый гранит, спелые красные ягоды, красное яблоко, грифель, морёное дерево. Полное тело, прямолинейная, несколько утяжеленная структура, выигрывающая за счет приятных третичный тонов; долгое сладковатое послевкусие. 17/20 — 7 years ago

John DeCarlis

9.1

Wonderful wine almost delicate. — 8 years ago

Tetsu Nakazawa

9.0

Molto corpo, manca acidita un po. Piutossto e' similare con Grillo in Sicilia. Non ce male certamente. Sono sorpreso che e' buono ancora dopo una settimana. Buongiorno ono mercato! — 8 years ago

Alli Berry

9.2

Very light and smooth. — 9 years ago

Christopher Hapka

9.0

Lovely limestone flavored white. Perfect with mushrooms sautéed in butter. — 9 years ago

Aldo Mussio

10

adoro i vini di Franchetti ! una piccola perla con un uvaggio inconsueto. profumi struttura colore non manca niente compreso le leggere note di legno della barrique, un piccolo capolavoro. — 10 years ago

Rob Ryan

9.2

Violets,ripe strawberry, licorice, leather and a lil cocoa. Elegant with small but nicely woven tannins, fresh and pleasing finish. Makes me hungry. — 10 years ago

Felip Tarragó

8.9

Li manca algo d'equilibri... — 11 years ago

Kenny Koda

10

2011 Gianfranco Manca CiCipi Rosso Panevino — 12 years ago

Rafael DAbronzo

10

Pêra Manca — 13 years ago

Raushan Adayeva

9.5

2005
Not so clear in terms of composition, blind tasting says it is not typical Sangiovese.
Example of organic wine before it became a mainstream. Very good balance of berries and seems like it was aging in oak 3 years. “I make Sangiovese, the rest are making coke” popular saying of the wine maker 😊 — 7 years ago

Marco Paoletti

9.2

2007 Mineralita incredibile, tannino potente, manca un po' di eleganza ma c'è veramente parecchia materia in questo vino — 8 years ago

James Forsyth

9.1

Whenever I'm back in London I try to pay a visit to Franco Manca for a dose of heaven manifest as pizza. For all the discernment of ingredients going into each mana-circle, it baffles me that the wines served as so appalling. Therefore I brought my own, discombobulating two waitresses in the process. Try the house wine to lift any confusion as to why I would BMOB. Querciabella's Chianti Classico is a consistent stunner for the price. Good depth and texture, it is a red fruit driven delight that held its own next to Franco's divine pizza. — 8 years ago

with Nick and Hetty

Alberto Cdm

9.0

Buono ma manca d mineralità. — 9 years ago

Ian Downey

9.3

If you have a chance to try Gianfranco Fino ES or JO, do! This Negroamaro is assertive, complex, a poised for a very long life. — 9 years ago

Andrew Taylor

9.0

A bit of funk at first, which blew off. Licorice, tar. Past its prime, showing beautiful earth. — 10 years ago

with Deanna

Paul Boyer

9.0

Good bottle from a bad vintage. Big. — 10 years ago

Hugo Correia

9.5

The best white wine in Portugal. — 11 years ago

Michael Kunz

9.6

Serving w Pomegranate Marinated Duck Breast over wild rice and maitake shrooms — 12 years ago