This wine is based on Sangiovese, with a tiny splash of Cabernet Sauvignon, and it’s aged for 12 months in old and new oak barrels. It shows a savory side, with notes of candied fruit, prune, raisin and smoked meat. Drink now.
Very dark espresso, leather and black plum aromas and flavors. The mouthfeel is full and balanced by good acidity. The very dry, long finish shows tar, licorice and bitter chocolate flavors, along with some tannins to shed. Time should allow the solid fruit to come from behind the lavish toast that now veils it.
Vermentino makes a great companion to sushi, Mediterranean fish dishes, light pasta salad or chicken salad. There’s a zesty touch of fresh sage or rosemary on the nose followed by peach, citrus and melon aromas.
Bright and intense berry aromas lead into a tart palate that runs heavy with pie cherry and leather. It’s probably a tad too tight, tart and hard to merit higher, but with food it should do the trick. Some dark black coffee notes on the finish add to the wine’s drying character.
On the nose, creamy oak sits atop bright plum and raspberry fruit, followed by a friendly, fruity palate with just the right amount of toast, vanilla, mild tannins and sweetness. A mild, warm finish makes this an entirely quaffable Sangiovese.
This is a vinous-smelling wine that recalls the sweet berry aromas you would naturally find in the wine cellar. It’s a young wine that still needs to find its legs and that, at this point, delivers overt tones of toasted oak.