A blend of 95% Sangiovese, 5% Cab Sauv & 5% Merlot, aged 2 years in French oak, deep Ruby with aromas of dark berry fruits with smoke, spice and floral notes. On the palate flavors of blackberry, spice and tobacco. Fine tannins, good balance, medium+ finish ending with oaky spice. — 5 years ago
Love wines from Cuneo — 7 years ago
Blackberries and ripe raspberries hide under well structured tannins and moderate acidity. — 7 years ago
Very good vine under 20$ — 9 years ago
Good with (meat) pizza — 9 years ago
Wishing I had more. — 9 years ago
Wonderful taste, will definitely buy it again! — 10 years ago
Wonderful, smooth, slight tobacco, dark cherries and great finish. My bottle was signed by winemaker on 9-6-2010. — 11 years ago
Good stuff, one of my favorites — 13 years ago
All 3 loved it. Sweet, but not overly — 5 years ago
Drank this on our last night in Wyckoff! — 6 years ago
Really enjoying this 2016 Chianti — 6 years ago
Tasted at the winery. — 7 years ago
Moms 60th wine from Rex — 9 years ago
3 hours decanting made all the difference. Beautiful, full body Tuscan. — 9 years ago
Nice. Dry & crisp. — 10 years ago
Love that I have discovered this producer. Awesome wines of exceptional quality and value. Thanks @rvandermass — 10 years ago
Pranzo 2 cervinia stefano — 12 years ago
This was terrific. 16 years in. Softening. Still holding onto those leathery notes. Good stuff. — 5 years ago
Jammy and smooth, perfect for an Italian dinner with bob and Marta at Justa Pasta in Portland. — 6 years ago
Wonderful. Velvety smooth. — 7 years ago
Savory and smoky- sausage and herbs; bright red fruit; would buy for price $20 — 7 years ago
Love this! — 8 years ago
A poor man's Bolgheri. A steal at $15. — 9 years ago
Medium bodied, well balanced, dry finish — 11 years ago
Natural (no added sulfer/biodynamic) from Jura. Bright ruby red color with purple hue, the nose is fragrant with fresh red berries aromas mingled with meaty funk. Fresh palate. Finish- Red fruit flavors evolve with earthy, mineral, and peppery notes. — 11 years ago
Nicola Morvillo
On 16-11-21 — 4 years ago