Tobin Spratte

9.1

Pours a copper-gold color that will immediately make you wonder if this has been oxidized, but apparently that's the style. Like their reds, they seem to turn everything up to 11 in Montefalco.

After decanting in the glass, aromas of toffee, white flowers, almonds, bitter oranges, and minerals. Very funky and interesting, but not something I'd hand innocent wine drinkers. — 6 months ago

Fabio Franchella

9.4

A sipp of this wine and you know what „tannins“ means! Dark fruit, deep, long, wild — 9 months ago

Praveer Sharma

9.1

We asked for a bold red and we got it! — 3 years ago

Jeroen Koenen

9.4

This wine has evolved wonderfully over the last 10 years...
Dark macerated fruit notes, tossed wet earth, bloody/gamey meat, charred oak and balsamico. At age 20, all components have melted into this beautiful beasty boy and those chewy but well dosed tannines provide a great harmonious structure.
Well done! 👍🏻
Went super next to a plate of meatballs and ravioli. — 6 years ago

Eric W Brown

9.3

Awesome blend of merlot and sangiovese. — 8 years ago

Rafael Landestoy

9.3

Another gorgeous and powerful wine! — 9 years ago

with Janet, Jorge and 1 other

Rick Lopus

9.1

Brilliant! — 9 years ago

Patrick Kanaley

9.0

Smooth blend. Good dinner choice to pair with hearty dishes. — 10 years ago

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

8.9

Great food wine. Not so complex as Bea, but juicy and well put together, with modest tannin. — 10 years ago

Patrick Hu

9.5

Wow - wet stones...nice balance of fruit with tannins. Best value ever! — 11 years ago

Angelo Casagrande

9.3

When I had this 9 years ago, it was a tannin bomb. Undrinkable. But now it’s lovely. Velvety, leather and tobacco, rich and delicious. — 7 months ago

Brent Clayton

9.0

Great fruit with dry, dusty tannins. — 8 months ago

Jeffrey Woo

9.2

Deep ruby hue. Notes of blackberry, olives, pepper, and tar. Full tannins and high acidity. Superb with meats. — 2 years ago

Tegan Marriott

9.3

Pow! in your face fucking good! — 6 years ago

Raun Kupiec

9.0

Beautifully perfumed with spice and dried flowers and earth. Tannins have mellowed since last bottle a little over a year and a half ago, though still grippy on the sides of the mouth. — 6 years ago

Rashed Chowdhury

9.0

Flavors of ripe cherry, leather, plenty of tannins and good finish. Tried it with some chocolate, was actually pretty good. — 8 years ago

Gina Boedeker

9.1

Allie H after work with Otavio. Sangiovese blend. Not too fruity. Delish. — 9 years ago

Rob Whitman

9.0

We love it! It's our daily wine, unfortunately we can't always find it so grab a case when you see one. — 10 years ago

Michael Meyer

9.2

It's a super duper Tuscan! Should be fantastico with duck pasta — 10 years ago

Evan Ashkin

9.3

Many layers, tannins need to blow off a bit, opens wonderfully — 11 years ago

Matt Schilling

8.9

Couldn’t find the correct bottle — 7 months ago

Todd Scurci

8.9

#kingstonwineco #umbriarosso — 8 months ago

with Annie

Stuart Peisner

9.1

Deep color, great structure and tannins. A very good red wine not well known but one of my favorites. — 2 years ago

Elle West

10

Sooo yummy. Darker on the nose, but light and sweet on the palate - like cucumbers or powdered sugar or melon. — 6 years ago

Chris & Hannah Schmidt

9.1

Drinking with Chris on our honeymoon - last night in Rome. Goes down really smooth and easy to drink. — 8 years ago

Blake McKee

9.4

Nice hot day today and the cool white wine was just the ticket . Medium acidity and beautiful notes of fresh fruit and flowers had it with pork and will buy this one again and again — 8 years ago

Norm Baker

9.7

Full body and very smooth once it opens up. Hint of spice on the finish. 21st anniversary at Truluck's — 9 years ago

Patrick Mohan

9.3

Big, dark, layered, delicious with a lot of life left. — 9 years ago

Noah Chasin

9.3

Saline, olive-y, abrupt finish, no excess alcohol. So weird and wonderful. — 10 years ago

PS Michaels

9.2

2006. Drinking nicely. I could see this pairing with almost any food. — 10 years ago