Aged for two years in oak barrels, this Petit Verdot is rich and concentrated, and it offers pretty aromas of blackberry, plum and bitter chocolate. Mild spice tones appear on the palate, but they don’t overshadow the fruit.
— M.L.
(4/1/2013)
A pure expression of Petit Verdot from sunny, southern Tuscany, Per Cecco features deeply etched aromas of chocolate, ripe cherry, espresso bean, leather, plum cake and savory spice. The tannins are firm and need a few more years to evolve and soften.
— M.L.
(2/1/2012)
Late harvest fruit and 12 months of oak aging give this wine a deep, full and sophisticated personality. It exudes notes of apricot, lemon curd, vanilla and white almond paste.
— M.L.
(4/1/2013)
This wine shows dark spice, ripe fruit, teriyaki sauce and savory notes of black pepper and leather. It’s a dark, penetrating Sangiovese-based wine that will pair with grilled meat or sausage.
— M.L.
(2/1/2012)
A great choice for dinners around the barbecue pit, this Morellino di Scansano delivers luscious berry and spice tones, plus the bright acidity needed to pair with hearty meat dishes. Additional flavors of black cherry and chocolate are layered over the lean, crisp mouthfeel.
— M.L.
(4/1/2013)
Vintner Marco Bacci delivers a plush, ripe and mature expression of Morellino that really hits all the right marks. There’s great fruit quality here and the aromas are bright, polished and clean. Warm, earthy tones pick up the rear.
— M.L.
(4/1/2011)
Vento Forte (“strong wind”) sees a year of oak aging to render a smooth, rich feel in the mouth. A pure expression of Vermentino, the wine is redolent of peach, candied lemon and almond blossom.
— M.L.
(3/1/2012)
This offers a base of bright cherry flavor, followed by light tobacco and spice tones. Pair this with grilled lamb chops or roasted pork rolls.
— M.L.
(4/1/2013)