A racy red, with high-pitched aromas of tart cherry and rose hip signaling the bracing acidity. Intense, picking up wild herbs, mineral, leather and a smoky note on the palate. Shows excellent balance and length. Best from 2025 through 2042.
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A racy red, with high-pitched aromas of tart cherry and rose hip signaling the bracing acidity. Intense, picking up wild herbs, mineral, leather and a smoky note on the palate. Shows excellent balance and length. Best from 2025 through 2042.
Top 50 Wines of 2022 #17
Vietti has been in the village of Castiglione Falletto since the beginning of the nineteenth century. Over time, they have gradually selected the best vineyards to grow Nebbiolo and showcase them in individually, showing the diversity of this grape and their terroir. This is a great entry into the world of Vietti with their Barolo. It has everything you want from this variety. Rose petal and cherries waft up from the glass with a luscious palate of seamlessly interwoven tannins adding complexity and layers to the wine. It's balanced and delicious, it delights the palate with every sip, begging for food. This is a steal....Priced at just over $50,
The 2021 Rosato Montepulciano Kómaros wafts up to show dusty rose, sweet melon and minty herbs. This impresses, with its soft textures contrasted by a reverberation of zesty acids and sour citrus tones; yet through it all, a vivid note of ripe yellow apple resides at its core. The 2021 Kómaros tapers off with tension, leaving behind mineral-tinged orchard fruits and a hint of blood orange. Garofoli knocked it out of the park with this Montepulciano Rosato.
This has aromas of waxed lemons, jasmine, white tea and apricot stones. Light to medium body with bright acidity and a waxy, lemony palate. Crisp and very fresh. Drink now.
The intense, dark cherry color of this wine suggests you’re in a new territory for Rosé, or in this case Rosato wine. The color comes from the highly pigmented Montepulciano grape grown in the Abruzzo region of Italy. The appellation regulations allow 85 percent of this grape to be blended with other local grapes including whites. However, brothers Sabatino, Roberto, and Andrea Di Properzio use only Montepuciano grapes. They use a traditional process called saignée or tank bleeding. They monitor the fermenting grapes and remove a portion of the juice when it has reached the desired color, flavors, and body for Rosato. The remaining juice continues fermenting to become a red wine. The resulting Rosato is an intense and tightly structured wine with red cherry, pomegranate, red plum flavors with a bit of orange zest, mouthwatering acidity and light supple tannins. Its body and structure make it a perfect partner for barbecued ribs, roast chicken or a sausage pizza.
Made from a selection of mountain herbs and bitters. Bright, medium-intense strawberry hue; aromas of stewed cherries, ripe strawberries, oregano and china bark. Medium-full with a dry, somewhat powerful, dry finish that offers excellent complexity. Very distinctive! Enjoy after dinner over the next 5-7 years. 25% alcohol.
The 2020 Barbera D'Alba Vigna Scarrone takes on a deeper, more layered character, with floral boysenberry, violet, and cedar. It has medium to full body, with a stony mouthfeel and notes of mocha, turned earth, and fresh black plum. A bit of delicate smokiness works nicely into its framework, and it has a long finish. Drink 2024-2034.
Deep crimson. A complex yet not overtly exuberant nose of blackberry, blueberry and with hints of iron, damson and liquorice powder; sweet oak hints and a suggestion of coffee bean and bell pepper. Elegant, fluid palate of blackberry and raspberry fruit – more savoury than sweet. Velvety tannins and supple acidity create the perfect balance. Silky smoothness, yet fresh. Not a brawny wine and now at its peak, even if it hardly shows any signs of development. Certified organic by ICEA. 100% Montepulciano d’Abruzzo from the Bellovedere vineyard trained on pergola at 200 m elevation with south-south-east exposure in Spoltore. The vines are on average 46 years old. Fermented in tronconic Slavonian oak casks. Malolactic conversion and aged for 18 months in barriques, tonneaux and concrete. Unfiltered and unfined.
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