Perfumed on the nose, with hints of truffle and mineral mingling easily with black cherry fruit. Tannins are soft, but the impression is one of taut minerality on the palate, as the flavors finish crisp and dusty, marked by hints of crushed stone. Drink now–2012, possibly longer.
— W.E.
(11/15/2007)
The warmth of Italy’s heel is evident in this wine’s slightly roasted notes of chocolate and coffee, but those flavors marry easily with flavors of black cherry and caramel. Soft and creamy on the palate, yet the wine finishes with decent acidity. Drink now.
— W.E.
(11/15/2007)
From the Zonin family’s brand-new winery at Masseria Altemura—one of the most important wine investments made in Puglia in decades—comes this spicy, leathery expression of Aglianico. It delivers bold fruit and blackberry notes, with distant prune and tobacco accents.
— M.L.
(2/1/2013)
Made entirely in stainless steel, this is only the second vintage for this wine, and it’s a good start. Flavors are bold and assertive, with notes of green apple and citrus that finish lemony and mouthwatering. Drink now.
— W.E.
(11/15/2007)
Made from Negroamaro, this coppery, peach-hued rosé is rather weighty, with flavors that run toward cherries and chocolate. You could serve it with rich seafood dishes, but it can also stand up to grilled beef.
— W.E.
(11/15/2007)
This southern Italian rosé boasts a pretty pink rose color and inviting aromas of stone fruit, cranberry, flower petal and almond. It has a creamy texture, sweetness and a broader structure that promises to match to appetizers and summer barbequed foods.
— M.L.
(7/1/2007)
Here is a well-recommended southern Italian rosè with genuine aromas of peach candy, stone fruit, white chocolate and pink flower. It is a deservedly popular wine thanks to its affordability and easy approach.
— M.L.
(7/1/2007)
Smoky cola and plum flavors feature some intriguingly briary notes, but also veer toward prune and cooked fruit. Tannins are soft, but the wine is surprisingly tart on the finish. With its crisp acidity, expect it to pair well with tomato-based sauces.
— W.E.
(11/15/2007)