The Padovani twins, (who also make beautiful Brunello) scored big with their red and skin contact white table wines. The rosso, all sangiovese, is in the delightful camp, made more... read more →
I’ve been tasting this for a year and now the wine has popped out of the box, or so I thought when I sipped it in Angers this year. Just... read more →
From the high elevation of Lamole, this comes from bush trained, own-grafted vines and holy moly. Years back I asked someone who knew better than I, on what is real... read more →
Just what you want in a Tuscan wine: easy but not mindless. The farming is organic with non-religious biodynamic practice. The wine does not see any wood but is raised... read more →
Putting my fork down while at Il Leccio in Sant’ Antimo, I reached yet again for the 2013 Rosso. Its winemaker, Francesca Padovani, noticed I was guzzling her wine. “Do... read more →
Think that you have to press a wine off of skin quickly? Then think again. Silvio Messana poured the grapes into anfora and then left the wine on the skins... read more →
There are so few authentic wines from Umbria that the ones that do exist should be noted. Noted! This one had a six-day fermentation. Then into cement it went. The... read more →
German transplant Christoph Fischer makes a true and beautiful field blend from an old plot of grapes planted in alberello—bush-vine style—something quite rare for the ritzy Maremma. You’ll find a... read more →
The wine comes from young, bush trained vines. Here it’s all selection massale not clones. The wine is made with 50% whole cluster and the result is 100% delicious, resulting... read more →
From calcareous and silty soil, they call this a pet’nat but it is really a refermentation in the bottle with frozen must. It stays on the lees for 9 months.... read more →