Made from 70% Sangiovese and other red grapes, including Cabernet Sauvignon, this is a little rustic and wild. The palate is rich, full and offers plenty to chew on. Bold plum and black cherry flavors dominate. A nice woody accent graces the finish.
— M.S.
(8/1/2002)
Big and funky, and smelling a bit like Syrah. But it’s actually a blend of Sangiovese, Cabernet and Canaiolo, and the result is a tad sharp, leathery and spicy. More than decent in terms of fruit quality and mouthfeel.
— M.S.
(11/15/2003)
Sangiovese’s delicate nuances meet Cabernet Sauvignon’s muscle to shape a ruby wine with notes of red fruit, blueberry and wood spice. The wine showcases its fruity youthfulness and approachability and has drying tannins at the close.
— M.L.
(5/1/2007)
Overall this wine is fruity and pleasant but there are a few elements left hanging. The nose delivers pretty blueberry and cherry but also present is chopped dill or soy sauce that may not appeal to all. Textured with firm tannins, it would pair well with barbeque sauce and ribs. CHECK THAT THIS IS MOST RECENT VINATAGE.
— M.L.
(5/1/2007)
Barco Reale is a fresh and easy blend of Sangiovese and Cabernet from the Carmignano area of Tuscany. This vintage is on the ripe side with aromas of strawberry and blackberry preserves. Behind the fruit is a layer of spice and chopped nut.
— M.L.
(11/1/2009)
In 1475, Monna Nera was the name of the woman who purchased and managed the historic Capezzana wine estate in western Tuscany. This easy wine offers loads of bright cherry aromas and a lean, crisp mouthfeel.
— M.L.
(5/1/2012)
Chewy, chunky, a little buttery and full of milk chocolate, this crowd pleaser is a good introduction to Tuscan Sangiovese. It will work well with simple dishes like pizza and pasta. It’s young and gawky, like a teenager going through adolescence.
— M.S.
(8/1/2002)
This is a very attractive Sangiovese that is elegant without being too thin, and intense without being too powerful. The nose is ripe with aromas of forest berry, pressed violet flowers and spice (the wine is aged in oak barrels for six months). But what makes itparticularly well suited to informal foods is its acidity, which cleanses the palate and leaves an…
— M.L.
(11/15/2006)