Big, rich, concentrated and seductive with incredible depth. Loads of crushed berry, black liquorice, a touch of dried herbs that linger on the sides of the tongue; dense and structured with masses of penetrating flavours and unbelievable length. Amazingly, as decadent as this wine is, it still maintains a wonderful freshness. A great match with strong cheese and rich meat dishes.
Nice balance and quite harmonious with aromas and flavours of dark cherry and plum, full firm tannins, hints of licorice, mint and leather with a bold, lengthy finish. Still quite tight in the mid-palate, but has all the components to indicate that it will evolve well over the next 6 to 8 years. Wild boar would be a natural match.
Bardolino is an ideal summer red, best served lightly chilled. Purple-ruby in colour with a spicy, peppery, cherry nose and a floral grace note — not unlike a Beaujolais. It’s dry and firm and made from a blend of Corvina, Rondinella and Sangiovese grapes. It has enough acidity to match fish and light meats.
Bright ruby. Nice red fruit, a touch of spice and oak notes. Medium body, soft texture. Slightly warm, almost firm tannins; nice long finish with a tad of bitterness. Drink now.
Characteristic cherry and plum scents with distinctive glace-cherry spiciness lead into warm, ripe fruit on the palate. Generous fruit is held in check by solid tannic structure and bright acidity. Appetizing bitter-cherry finish.
A Sangiovese that spends 18 months in oak and a further 6 months in bottle before it’s released. It possesses a classic old-school nose of violets, earth, red fruits, toasted oak and spice. In the mouth, this juicy wine shows its stuff — plums, bramble fruit, spice, firm tannins, tar and vibrant core of acidity. Cellar 5 years.
What a nice little Tuscan red made with Sangiovese (called Morellino in the region of Scansano). The nose shows cherry, bramble, spice and light oak nuances. Flavours in the mouth include cherry, blackberry and cassis with a lovely mint note. Fantastic bargain wine. Pair with tomato-based pastas, pizza or veal osso bucco.