A savory, meaty and brooding Sangiovese that’s rustic and simultaneously pretty, with an air of soft perfume on the nose. This small-production wine, with tiny bits of Barbera and Primitivo mixed in, would be really good with risotto.
— V.B.
(8/1/2011)
Open this wine and you’ll feel as though you’ve stepped into an Italian deli—so finely has it captured the smell of cured meats. The back layers feature cherry and herb, the finish a burst of roasted, toasted oak. This is a great wine to pair with a range of Italian-inspired meals.
— V.B.
(12/1/2012)
A nice, lower-alcohol (14.1%) alternative to the world of big California Barbera. This one, from Lodi’s Sorelle, has aromas reminiscent of sweet flowers. The wine is juicy and bright, packaged well but suffers from a touch of bitterness on its finish.
— V.B.
(9/1/2011)
This Barbera is leathery and rustic, expressing a taste of the Old World with its juicy dark-plum flavor and roasted, toasted accents. It’s slightly reminiscent of cured meats and salami, and both would make good pairings.
— V.B.
(12/1/2012)
A robust rosato made from Sangiovese grapes, this wine has been saignéed and aged in oak for three months. It has a meaty edge about it. Medium-to-full in body, it tastes of ripe strawberry and watermelon.
— V.B.
(12/1/2012)
A straightforward, subtle version of Pinot Grigio, light in alcohol, a good choice as an apéritif or as an accompaniment to a light lunch. A lean lemon quality dominates its flavors and aromas.
— V.B.
(12/1/2012)
Tight and tannic, like red brick, bread and caramel, this Lodi Primitivo has 5% Barbera mixed in but the entire effort tastes of not-quite-ripe blackberries.
— V.B.
(11/1/2011)