Natalino makes five different Verdicchio labels, none of which see wood. This texture here is full and oily, consider that it went though partial malolactic but also spent a whole... read more →
Get it while you can because this is probably a one off. From north Etna—1,300m. Foti usually produces a still rose between 12.5% and 13%, but, in 2011, the alcohol... read more →
In a 12.5% alcohol package straight from the spookily beautiful Dolomites is a beauty of a Bordeaux blend, something that I don’t recommend too often. But this one sure did... read more →
Well, let’s just talk about the way prosecco now has its own DOC, which is ridiculous, considering most of it is just undrinkable swill. But those few who work well... read more →
At the end of a long tasting this was just the refresher I needed. It’s red, dense fizz, full of diesel and herbal tannin. Lots of tannin. Not for the... read more →
Stella Retica ages in large wood barrels for 24 months, 24 additional months of in-bottle aging and is only made in those vintages when the Rocce Rosse is not released,... read more →
When tasted from a magnum, this wine was a full package of goodies: vibrancy, tannin, and fruit, and just what the doctor ordered for a medium- bodied wine of elegance.... read more →
The past event coordinator for Slow Foods brought this to dinner when I was in Emilia. He also brought a big, fat, stinky, gorgeous truffle. So I suppose I was... read more →
What a fun wine that has a glug-glug deliciousness about it. Pinot noir really has such an interesting expression in this part of Piemonte. The fruit is just enough to... read more →
This wine has been absent in the United States. The reason, according to La Stoppa’s Elena Pantaleoni, is because of merlot and cabernet’s lack of popularity with those who look... read more →