This nifty Italian red uses the Ripasso method to add complexity and concentration to the finished wine. The nose shows rich cherry, plum, liquorice, smoke, earth, pepper and spice. It’s concentrated on the palate with a range of red fruits and plums that’s thick and spicy through the long finish. This can age 10 or more years.
Clear medium-deep garnet. Bouquet of red berries, a bit of cotton candy, rhubarb and sweet black liquorice. Medium-bodied and light-flavoured, tasting of cranberry and strawberry. Won’t get better; drink now.
Rich and full-bodied with dry, firm tannins which require cellaring or red meat dishes to express themselves fully. Dense black cherry, blackberry, tobacco and spice throughout now, but will develop complexity and a softer texture over the next 10 years.
Warmly perfumed, concentrated dark fruit with elegant cinnamon and nutmeg spice on the nose open the way for powerful, well-integrated dark fruit, spice and dark chocolate in the mouth. The package is wrapped in supple tannins, finishing with well-integrated fruit, spice and deft supporting oak. Made in an approachable style, drinking well now.
Nose is on the shy side but not without depth with notes of blackberries and subtle oak. More expressive in the generously fruity mid-palate, tight and firm yet elegant with refined tannins. Will keep until 2020 and beyond.
This complex, firmly structured blend of equal parts Sangiovese and Cabernet Sauvignon offers generous dark cherry, cassis and liquorice spice characteristics. It offers pleasurable drinking now, but will also develop over the next 10 years. Pairs well with pappardelle pasta with boar ragu.
Although a blend of 90% Corvina, 5% Rondinella and 5% Oseleta, it’s the Appassimento method of air drying the grapes that gives it its richness, complexity and concentration. A powerhouse red with herbal notes, dark ripe fruits and warmed spices. Clocks in at 15.5% alcohol, so consider aged cheese or dark chocolate.