Masseria Del Pino
Masseria Altemura
Sasseo Salento Primitivo 2021
ChopKeeper — 2 years ago
Masseria Li Veli
Salento IGT Verdeca 2019
Daniel loved this obscure grape white. must keep an eye out — 4 years ago
Masseria Li Veli
Passamante Salice Salentino Negroamaro 2020
Oak, Woodsy, Dark Berries, Tawny color, very smooth and dry at the same time pairs well with lamb and dark chocolate caramels — 5 months ago
Fattoria del Pino
Brunello di Montalcino Sangiovese 2012
Wow yum. 13 years in and drinks beautifully. — a month ago
Vietti
Masseria Barbaresco Nebbiolo 2020
This had red fruits, spice with a floral & feminine style, rose petal & tobacco leaf — 5 months ago
Masseria Li Veli
Askos Susumaniello
So cool! Black cherry, mint/herbs, bittersweet smoky chocolate, med+ acidity, med body, tart finish. Glad I got to try this rarity! — 3 years ago
Masseria Frattasi
Caudium Beneventano Aglianico 2018
Lots of variations in the bottles
This one was absolutely great
Fresh, fun and relatively long
A marvellous example of aglianico
Tannin present, but well tamed — 4 years ago
We love Aglianico— more love for the varietal, Delectable. Well done @Ceccherini Cristiano
@Peter Sultan 😊 Thank you!!
Aglianico is IMO indeed a quite difficult cepage to understand and consequently love. I guess the good ones are just too few and also i reckon it is quite a hard task to pick the perfect moment, when the wine is at peak. We, in Italy, call the wines made from this varietal Barolo of the South for some reasons(see tannin and complexity) and ageing is a very important part of the process too.
However after you have a 1928 Taurasi which blows your mind away you can only search for more and wait for the next illumination 🙏...it doesn't happen with all the grape varietal, does it?
Aglianico is IMO indeed a quite difficult cepage to understand and consequently love. I guess the good ones are just too few and also i reckon it is quite a hard task to pick the perfect moment, when the wine is at peak. We, in Italy, call the wines made from this varietal Barolo of the South for some reasons(see tannin and complexity) and ageing is a very important part of the process too.
However after you have a 1928 Taurasi which blows your mind away you can only search for more and wait for the next illumination 🙏...it doesn't happen with all the grape varietal, does it?
Jay Kline
Popped and poured; enjoyed over the course of a couple of hours. In the 2005 Albesani pours a garnet color with a transparent core; medium+ viscosity with no staining of the tears and no signs of sediment. On the nose, the wine is developing with powerful notes of tart and ripe red fruit: Morello cherry, pomegranate, red roses, cedar chest, a touch of leather, dried green herbs, and gravity earth. On the palate, the wine is bone dry with high tannins and medium+ acid. Confirming the notes from the nose. The finish is medium+. All around delicious. Drink now through 2035. — 10 days ago