This is a beautiful and delicate dessert wine with lightly musty notes that appear in the back of candied fruit, orange zest, almond paste, stone fruit and vanilla cream. It feels light and buoyant on the close but also delivers the heft and personality you need for a pairing with aged goat cheese and apricot jelly.
— M.L.
(12/31/2010)
Packed with intensity and elegance, this opens with fragrant tones of candied fruit, honey, dried flower and apricot. Its distinct aromatics recalls the botrytis that shapes the best wines of Albana di Romagna.
— M.L.
(12/1/2012)
This shows a pretty golden color with amber highlights, bearing aromas of candied fruit, honey, dried yellow rose and jasmine. It has deep layers of complexity on the palate that make this a perfect partner to aged sharp cheeses.
— M.L.
(12/1/2012)
There are nice accents of spice, clove and nutmeg here that enhance the natural berry tones. This Riserva has a bright and intense mouthfeel with good density and a pinch of crispness on the close that would work with cheesy pasta dishes.
— M.L.
(9/1/2009)
Sono is a small format, dry red wine made without the use of sulfites. The wine is clean and crisp with lively aromas of black cherry, cassis, almond and fresh berry. It has the freshness to pair with cold cuts or sliced prosciutto.
— M.L.
(4/1/2011)
Cherry, toasted almond and herbal notes characterize a wine that comes close to hitting optimal equilibrium if it weren’t for the alcohol heat. Some wine enthusiasts may appreciate that quality especially if paired with a winter dish like hearty beef stew.
— M.L.
(2/1/2007)
A structured, golden-hued blend of grapes that only sees stainless steel; there are notes of honey, beeswax, melon and dried straw. The wine could pair with white meat or more elaborately prepared vegetables. It has nutty flavors in the mouth and a creamy consistency without being syrupy.
— M.L.
(2/1/2007)
This is a simple and straightforward Sangiovese from Central Italy with measured aromas of ripe berry fruit, cherry and spice. It offers spice-like flavors of clove and ground nutmeg in the mouth and matches those pungent tones with good density and freshness.
— M.L.
(9/1/2009)