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Wine & Spirits
More excellent reviews of Vignaioli Selection Wines!
Austrian and Tuscan Wines Year’s Best
A wine of Tuscan nobility, this has the cool feel of a castle wall. The deep, stony scent seems to emanate from the tannins, their classical firmness woven with ripe fruit and acidity into a texture as fine as silk. More vinous than directly fruity, this has scents of persimmon and cranberry that grow increasingly ornate as the finish blossoms with air. Elegant, distinctive Vino Nobile, this will develop well over the coming decade.
Collemattoni Brunello di Montalcino (2006)
Sighardt Donabaum Grüner Veltliner Atzberg (2008)
Notes of roasted pineapple and honey deepen this wine's lime and spring pea flavors. It's soft and almost oily, with a mineral tone that keeps it firm. It lasts with tinges of honeysuckle, a languorous gruner for a tart piled high with lobster mushrooms.
Spaetrot Gebeshuber Klassik (2010) Best Buy Peter Schandl Burgenland Furmint (2009)
From a 24-year old vineyard in Rust, this is rich with orange notes, from orange blossom honey through candied orange peel. A smoky, stony minerality underlines the flavors, along with unusual spice, like tumeric and allspice, which pull it firmly into the savory realm. Pour it with roast game birds. Sighardt Donabaum Gruner Veltliner Federspiel (2009)
This is light and brisk, with crisp, juicy notes of nectarine and apricot ringing out from a firm, almond-toned center. Give it time in a decanter to get past the initial reductive notes. Spaetrot Gebeshuber Frizzante Rose
Pale pink with vigorous bubbles, this offers lots of sweet cherry flavor with a savory lavender note. Pour alongside stuffed mushrooms or roasted, salted nuts. La Sala Chianti Classico Riserva (2008)
There's an old-fashioned Chianti with mineral-inflected tannic battlements hidden within the French oak barriques used to age this wine. Oak is most of what you taste for now, but what's inside is substantial, intense and waiting to pour out if you give it enough time in bottle. Il Conventino Vino Nobile di Montepulciano (2007)
A rustic wine, this is all leather, meat and herbaceous spice. Its fruit ranges from tart strawberry and cherry to cherry tomato, that slight volatility balanced by earthen coolness. Its chewy tannins will match aged beef.
December 2011
Rocche dei Manzoni 2005 Barolo Vigna d’Roul
Ada Nada 2006 Barbaresco Elisa
Ada Nada 2006 Barbaresco Cichin
Ca’ dei Mandorli 2009 Gavi Pian dei Ronchi
Hilberg-Pasquero 2007 Barbera d’Alba Superiore
Hilberg-Pasquero 2009 Barbera d’Alba
Giuseppe Stella 2010 Freisa d’Asti Convento
August 2011Year's Best Northeast Italy
Ronco del Gnemiz Schioppettino
This organically farmed estate grows just over an acre of schioppettino on a south-southwest-facing hillside. It produces a tense wine, buoyant with purple fruit and scents of anise, sage and bay. That herbal spice leads the fruit into a wall of tannin as the wine turns toward the umami blackness of mushrooms and minerals. Decant it for braised wild duck, or store it away to let the intensity mellow. June 2011Year's Best Southern Italians
De Conciliis Selim (Best Buy)
Named for jazz trumpet player Miles Davis, Selim blends fiano, aglianico and barbera into a cool and gentle sparkler. The fizz carries scents of apples and flowers, the flavors delivered pleasantly dry without being austere. Sweet, fragrant fruit comes up in the end to make this a clean aperitif.
Mille Una 'Shahryar' Negroamaro
Plush and luxuriously full bodied, this wine would appeal to malbec drinkers looking to branch out. Its blackberry flavors have accents of tobacco and cassis, tannins adding richness and smoky earth tones to the finish. Delicious with braised lamb.
Buceci Nero d'Avola-Merlot
Bright blueberry and rasberry jam flavors rain down on this wine's mineral tannin. It's fresh and juicy, the darkness of nero d'Avola sweetened by merlot. Delicious with a steak. April 2011Year's Best: Austria
Peter Schandl Brut Gelb Muskateller (2009)
This wine's musky notes of grapefruit and bitter orange are floral and fragrant, demonstrating uncommon finesse and length. It's all underlined by
This is forward and plush, with luscious, thickly textured flavors of peach and apricot. It's intensely spicy, with botrytis making it feel almost savory
Coppery in color, this is spicy and dense on the palate, with rich flavors of red cherry, tangerine peel, anise and honey. It's intense in aroma and drier
A ripe style of Sauvignon, this is fragrant and richly textured, with flavors of papaya, fresh apple and Meyer lemon. It's balanced, feeling zesty under
Fisher Classic Pinot Noir (2008) - Best Buy
The plummy flavors are dark and gamey in tone, with firm tannins buttressing the finish. Serve this with roast pork or other fatty meats to bring the fruit Year's Best: Tuscan Reds
Il Conventino Vino Nobile di Montalcino Riserva (2004)
Balancing intensity with finesse, this riserva has potent cherry and purple plum flavors along with equally deep scents of fresh porcini. It's supple and rich, with tension that drives the flavors forward through a long and zesty finish. While the wine feels modern in style, it holds to a Tuscan profile, a character that should develop in the cellar over the next five years.
As this wine takes on air, it grows more refined, the tannins developing a warm earthiness like sun on soil. It smells and tastes like sangiovese - hinting
Tightly wrapped around smoky, mineral tension, this wine needs time in a decanter to reveal its firm, musky, woodland mushroom flavors. Power grips
Sardi Giustiniani Quinis Rosso (2008) - Best Buy
A blend of merlot and sangiovese fermented in cement and aged in oak, this has an old-fashioned charm. Its high-toned scents of chestnuts and cherries least through the warmth of the alcohol. A juicy red for flank steak.
Imported New Releases
This island white had bold, juicy flavors of nectarine, its sweetness balanced by a pleasantly bitter edge of tannin. It's a quirky wine with a bright, April 2010
Collemattoni Brunello di Montalcino
A young Brunello that's turned in on itself, this yields little more than the black mineral earthiness of sangiovese tannins. Air brings up scents of porcini,
La Sala Chianti Classico Riserva
Once owned by the Medici family and now in the hands of Laura Baronti, La Sala is located in San Casciano, just southwest of Firenze. Made from 100 percent sangiovese aged in French and American oak, the 2004 Riserva is an ambitious, modern style of Chianti Classico. The fruit is in the darker spectrum of sangiovese, showing fresh black cherry and plum, with blue highlights deeepening toward the black tannins. It's spicy and complete, ultimately enjoyable and easy rather than challenging. A wine to decant for bistecca alla Fiorentina.
La Fornace Brunello di Montalcino Riserva
Fully evolved, this is an elegant, older Brunello with complex scents of herbs and mushrooms. It revives with air, building on black fruit and satin-textured tannins, a tight, mouthwatering sangiovese to match braised boar.
Peter Schandl Ruster Ausbruch
This wine's creamy, plush flavors of papaya, pineapple, and mango are honeyed and rich, feeling velvety and opulent in their concentration. That ripeness obscures a great deal of acidity, likely ensuring this will enjoy a very long life.
Sighardt Donabaum Neuburger Auleithen
This shows an uncommon depht and sophistication for the veriety, its fragant notes of grapefruit and almond unfolding on the palate with nuance and
Il Conventino Vino Nobile di Montepulciano (BEST BUY)
This organically farmed vineyard produces a classically styled, dark and mineral-driven sangiovese. Decant it to let the aromas develop and you'll find
La Fornace Brunello di Montalcino
What this graceful and elegant Brunello lacks in muscle and nerve it makes up for in delicate flavors of honey, truffle, dark herb and ripe tomato.
Peter Schandl Furmint (BEST BUY)
This wine's richly textured flavors of apricot and poached pear are detailed and precise, with a pleasing, herbal note adding complexity.
Sighardt Donabaum Riesling 1000Eimerberg (BEST BUY)
This contrasts sweet apricot and red apple flavors with savory notes of fennel and brown spice, firm and well defined. It's unusually full bodied for December 2009Year's Best
Ada Nada Barbaresco Elisa Sourced from a small vineyard that rises to 1,150 feet in a subzone of Treiso, this '04 combines scents of rose and tobacco with fresh cherry. The relatively high altitude of the site is apparent in the wine's bracing acidity, which keeps the flavors lively and focused. This will improve with a few yearse in the cellar.
Hilberg-Pasquero Barbera d'Alba
A cool mint character lifts this wine's ripe blueberry and strwberry flavors. The texture feels full and rich yet there's plenty of acidity to give it drive.
La Querciola Donna Bianca Barolo This binds ripe flavors to a savory frame. With air, it shows aromas of fresh peppecorns, dried rose and eaerthy tannins. The structure feels lean yet powerful, displaying a potency that's compelling. Cellar this for five or more years before decanting with lamb.
La Querciola Carpeneta Dolcetto di Dogliani Reduced at first, this takes time to reveal ripe, dense cherry fruit brightened by acidity. The flavors are cool and sweet, the finish marked by a subtle, complex herbal dimension.
La Querciola Barilin Langhe Rosso This wraps ripe cherry and rose flavors in sweet coffe-scented tannic extraact. It grows bright with air, with subtle notes of damp earth and black tea that last through the finish. It's a substantial wine to serve with braised short ribs. Best Buy
Ca' dei Mandorli Brachetto d'Acqui Donne dei Boschi This feels savory in the way it combines strawberry and watermelon flavors with a dry spice note. Try it with a pear tart. June 2009Wolfgang M. Weber's Critics Picks Hilberg-Pasquero Vareij 2006 De Conciliis Selim Imported New Releases
De Conciliis Donnaluna Fiano An engaging fiano from Cilento on Campania's southern coast, this balances ripe apple and lime flavors with smoky minerality. It grows inviting and long with air, the generous texture checked by refreshing acidity. A substantial white to match the richness of grilled orata.
De Conciliis Selim The addition of 35 percent aglianico lends firmness to the refreshing green apple and peach character of the fiano in the blend. it's not complex, but the flavors are long, lasting and irresistible. Try it with fresh spring fava beans. 100 Top Values of the Year
Antico Broilo Ribolla Gialla 2006 Yellow apple richness is checked by chalcky tannin in this full-bodied wine. The flavors deepen with air, while the finish is steely and long. It would be lovely with grilled weisswurst.
Ronco del Gnemiz Bianco di Jacopo 2006 Zesty and bright, with fresh aromas of lemon, this blend of chardonnay (80 percent) with tocai friulano is full and rich without feeling heavy. Match its smooth texture with grilled salmon. April 2008
Katharina & Helmut Gangl Scheurebe Trockenbeerenauslese 2006 High must-weight intensifies the floral, perfumed aromas of this variety, complementing the fragant and musky flavors of peach, jackfruit and papaya. It feels concentrated and harmonious, balancing the weight well.
La Sala Chianti 2003 A remarkably fresh 2003, this wine's hyperripe cherry scents show a more restrained ripeness on the palate. It's packed with generous black cherry flavor, while the tannins, chalky and substantial, meld in harmony with the fruit. The length of flavor and the blance of the wine argue for cellaring, though it's a pleasure to drink now with rack of lamb.
Sighardt Donabaum Neuburger Auleithen 2006 This is bold in flavor and rich in body for a neuburger, its aromas of green mango, tangerine and melon feeling substantial. It's expansive on the palate and impeccably balanced, lingering in fragrant length.
Sighardt Donabaum Gelber Muskateller 2006
Floral and musky, this is held firmly in place by taut acidity and prominent minerality. It feels balanced and poised as the bold orange peel and white December 2007
Scarzello Barolo 2001 The heady oak scents that introduce this Barolo are joined by dried cherry flavors and a powerful minerality with air. With chewy tannins that accentuate the deep power of its mineral character, this is an impressive Barolo that needs a decade in the cellar.
Hilberg- Pasquero Barbera d'Alba Superiore 2004 An aromatic barbera with scents sweet cherries, game and tar, this needs time in a decanter to unwind. When it does, the fruit feels silky and gaminess lends a savory, mouthwatering complexity. An ambitious wine for braised oxtail.
Fattoria San Giuliano Barbera d'Alba Fiore di Marcorino 2005 An inviting floral aroma gradually emerges from behind the oak scents in this modern barbera. It's a big wine with bold, ripe fruit buttressed by pleasant acidity. Cellar it for a few more years, or pour it with a fatty rib-eye. 21st Annual Buying Guide Collemattoni Winery Top 100 Wineries of the Year Collemattoni Brunello di Montalcino 2001 Top 100 Wines of the Year In 1982, Aldo Bucci inherited his uncle's 12-acre Collemattoni estate in Sant'Angelo in Colle, just south of Montalcino. The Bucci family has owned this prime spot for sangiovese since the 1940s, though like many small growers in the area, they originally sold their grapes t olarger Brunello producers. Aldo Bucci continued this practice, keeping aside a small amount of grapes to make wine at hime. His production gradually increased and like many small Brunello estates, Bucci made plans to release a wine under his own label. His first vintage of Collemattoni was 1988; his son Marcello has been the winemaker since 1995. In addittion, to expanding the estate in recent years, Marcello Bucci has introduced organic farming practices at Collemattoni. He's also something of a traditionalist, employing long maceration times and large Slavonian oak casks in the cellar. Our top wine this year, the '01 Brunello, was compelling in its freshness, its flavors accessible and generous. The wine has a coolness to it that calls to mind a dense woodland; as it takes on air, those savory aromas become floral, leading to delicate flavors of wild berries and freshly turned earth. Serene in its outlook and incredibly balanced, this '01 has a very long life ahead of it. Bucci's more ambitious wine, the '99 Riserva, comes from 25-to 35-year-old vines planted at Fontelontano, a small vineyard at the estate. Bucci ages part of the wine in barrique prior to settling down into the larger casks. While clearly impressive, the wine is austere and closed for now, almost a reflection of the barren autumn landscapes in southern Tuscany. Patient cellaring will allow the fierce tannins to recede and the sweet cherry fruit to come to the fore. In the meantime, check out the '04 Rosso di Montalcino. Bright and fresh, with soft chewy tannins, it's an ideal wine for Tuscany-style braised rabbit.
Masut da Rive Tocai Friulano 2005 Top 100 Best Buys of the Year Soft and silken, this gentle, honeyed tocai is a slight-bodied slip of a wine, classically Mediterranean in its structure and hints of citrus. A delicate white for calamari sautéed in garlic and olice oil.
De Conciliis Donnaluna Fiano 2005 Top 100 Best Buys of the Year A huge white, this needs hours in a decanter to reveal its detailed flavors. Under the noeyed thickness of fiano, there's an entire topographical map of Paestum, from a saline minerality that recalls the nearby Amalfi coast to a dark, smoky earthiness that brings to mind the hot, stony, ruins-ridden interior. October 2007
La Sala Chianti Classico Riserva 2003 A remarkably fresh 2003, this wine's hyper-ripe cherry scents show a more restrained ripeness on the palate. It's packed with generous black cherry flavor, while tannins, chalky and substantial, meld in harmony with the fruit. The length of flavor and the balance of the wine argue for cellaring, though it's pleasure to drink now with rack of lamb. August 2007
Antico Broilo Refosco Riserva 2003 Black-purple in color with a bright edge, this wine is heady and exotic in its super ripeness. The blackberry core yields ornate scents of game and fresh almonds, remarkably firm and structured for its fruit maturity. A potent, dark beauty from Friuli; for roast suckling pig.
Masut da Rive Tocai Friulano 2005 Soft and silken, this gentle, honeyed tocai is a slight-bodied slip of a wine, classically Mediterranean in its structure and hints of citrus. A delicate white for calamari sautéed in garlic and olice oil.
Cima da Conegliano Prosecco Extra Dry Though "extra dry" implies sweetness, here it translates as textural elegance, a lovely refinement that contrasts brisk mineral scents with sweeter fruit tones of fresh walnut and raw almond. For clams on the half shell, or fritto misto.
Ronco del Gnemiz Tocai Friulano 2004 A rich Tocai, this balances juicy peach flavors with smoky leesiness. The texture is firm and generous, a heady white to serve with the dark meat of chicken braised in white wine. June 2007
Abraxas Passito di Pantelleria 2003 Pantelleria is an island southwest of Sicily, closer, really, to North Africa than Italy. The Sahara sends north winds of such ferocity that the island's bush-vine vineyards- like the zibibbo used to make this wine- are dug into individual hollows in the volcanic soils for protection. You might not think that such an extreme environment could yield a wine with the delicacy and poise of this Abraxas, but it does. The taste carries the warmth of the sun in the wine's sweet apricot flavor; then, suddenly, it becomes light, with a refreshing vibrancy that recalls the whip of the wind and the azure coolness of the Mediterranean. The flavors may haunt you long after the bottle is gone. April 2007
Collemattoni Brunello di Montalcino 2001 From an estate in Sant' Angelo in Colle, just south of Montalcino, this offers compelling freshness in both its fruit and tannin, its riches immediately accessible in generous flavors of black cherry, the cool scent of a mountain forest floor, the tar and black peppercorn spice of the tannin. More impressive is how it transforms with air, filling a vast expanse of flavor with detail. The fruit takes on a delicate rose perfume, the tannins yield the scent of freshly turned earth. This has a long cellar life ahead, enjoyable along the way with roast lamb.
Sighardt Donabaum Wachau 1000 Eimerberg Riesling Smaragd 2004 This has a dense core of spicy apricot and lemon fruit, along with the steely acidity typical of both the vintage and the site. Its herbal, peppery edge contrasts with the lemony briskness and the stony perfume, feeling clean and fresh.
Gangl Neusiedlersee Trockenbeerenauslese Scheurebe 2002 It’s at the TBA level that scheurebe really excels, and in this wine the spicy, musky intensity of the grape is tempered by lusciously concentrated flavors of peach, Papaya and orange marmalade. It finishes with firm acidity and a cinnamonlike fragrance, feeling bright despite its great weight.
Lang Burgenland Auslese Pinot Noir 1995 The idea of a sweet Auslese made of pinot noir might sound weird, but this is absolutely delicious, its bright aromas of strawberry and red cherry feeling fresh and energetic. The red fruit flavor is bold without a lot of weight and the texture is supple and creamy. It’s not sweet enough for most desserts – especially with its racy acidity- and would probably be better paired with a dry, crumbly cheese such as Caerphilly or a farmhouse cheddar.
Spätrot Gebeshuber Thermenregion Zierfandler-Rotgipfler 2003 This shows remarkable energy for the vintage, with sleek, lively acidity that supports the ripe white peach, melon and mandarin orange flavors. The finish is long and stony feeling racy and fresh.
Collemattoni Brunello di Montalcino Riserva Vigna Fontelontano 1999 This ’99, from 25-to 35-year-old vines in Sant’ Angelo in Colle, is walled off behind its brunello austerity, its structure almost painfully tannic, its beautiful flavors long yet shifting from one moment to the next. There’s a sweetness to the aroma and flavor, like red licorice and prunes; there’s also a hint of floral jasmine and a lot of spice. This should reward patient cellaring.
Ceralti Bolgheri Vermentino 2005 This vermentino is earthy rather than acidic, its clean flavor focused on pear skin and floral lime. A smoky, saline edge lends enough potency to serve it with crab.
Il Puntone Morellino di Scansano Vigneto Il Puntone 2005 Clean cherry flavors evolve out of the blackness of this wine, a simple country red with plenty of rustic charm. Spicy scents of cracked black peppercorn and rawhide add to its bold attack. For a Tuscan steak at Maremma in Manhattan’s West Village.
Gangl Neusiedlersee Trockenbeerenauslese Zweigelt 2004 Although this is made from red grape, it’s clear in color. There’s a lot of honeyed peach, apricot and strawberry fruit, along with a hint of black pepper and a thick layer of botrytis, the flavor turning to sweet Chinese red bean on the long finish. It’s voluptuous and velvety, strangely and deliciously appealing.
Spätrot Gebeshuber Thermenregion Riesling 2004 Lemonlime flavors are cool and zesty, backed by a stony minerality that intensifies the feeling of raciness. Serve this with pike in butter.
Fischer Thermenregion Premium Pinot Noir 2003 Fragrant, sophisticated red cherry and black plum flavor balance the toasty oak. Pair it with a pan-seared duck breast.
Peter Schandl Burgenland Pinot Blanc 2004 Clean, crisp flavors of lemon, grapefruit pith and blanched are fresh and fragrant, supported by a waxy texture. It would be good match for crab.
Fischer Thermenregion Classic St. Laurent 2003 Savory notes of game and spice give this dark, chocolatey wine a feral quality. It’s smoky and black, a good match for grilled meats.
Gangl Neusiedlersee Beerenauslese Bouvier 2003 The rare bouvier grape is best known for producing noble sweet wines such as this one. The dense, viscous aromas of black and golden raisins, spiced plums and clove caused one taster to remark that it’s “like white Pedro Ximenez.” It’s probably as polarizing a style as its Jerez counterpart as well: You’ll either love its velvety richness or find it to thick.
Spätrot Gebeshuber Thermenregion Privat St. Laurent 2003 This is extremely ripe, its dense, spicy dark chocolate and dried Chinese plum flavors held together by plush tannins. Pair it with braised meats.
Sighardt Donabaum Wachau Biern Gelber Muskateller 2004 Orange marmalade and tropical fruit flavors are plush and full, with a musky, patchoulilike undertone. Not your typical aperitif Muscat, try it with pork or rabbit instead.
Fattoria Sovestro Toscana Cortegiano 2002 Clean scents of red plums and berries fill this simple, quiet wine, a well-made 2002. Ready to drink with red-sauced pasta.
Tenuta di Trecciano Toscana Cabernet Sauvignon 2004 This cabernet has a youthful greenness, its supple texture melding the tannins into the fruit. The harmony of the structure would indicate that the greenness may dissipate with a few years of age. December 2005
Ada Nada Barbaresco Cichin 2001 Harmonious from the moment it's first poured, the estate-grown wine has an elegant surface and tannic strength underneath that feels firm rather than strict. The delicate red fruit has the fragrance of Piedmont earth, so you can breathe in the scent of rose petals and truffles. Brisk and young with a lovely freshness, this is accessible now and balanced to age past 2010.
Ada Nada Barbaresco Valeirano 1999 A massive, powerful '99, the middle of this wine is bulked up on black, mineral tannin. Then it lenthens out in the finish, the grit of the earthy tannin giving way to rose, truffle and a red fruit not far from persimmon. Given time, that red fruit should develop, to drink from 2008-12.
Paolo Conterno Barolo Ginestra Riserva 1998 This Vintage has backed into a dumb phase, shut down behind its oak so the flavors are mostly vanillaand smoke. Underneath, the wine is extremely concentrated, the tannins earthy as autumn leaves, the fruit black and closed. For the cellar; drink 2008-'12.
Fattoria San Giuliano Barbaresco 2001 A scrappy little shortstop of a wine, this has a lot of extract on a small frame. There's delicacy to the rose aroma, then more punch to the bitter tannin and resinous fruit. Give it time to evolve: Drink from 2008-'10.
Hilberg-Pasquero Barbera d'Alba 2003 This heady barbera cloaks its warmth in plump fruit. It finishes soft, on dark fruit and chocolate tones, ready for long-cooked beef.
Paolo Conterno Barolo Ginestra 2000 Clean with sweet red fruit, this is a simple nebbiolo, gentle and easy to drink now. A steakhouse red.
Paolo Conterno Langhe Bric Ginestra 2000 Ripe and jammy, with soft, cocoa-scented tannins, this wine is ready for rare filet mignon.
Cascina Ebreo Segreto 2000 Nebbiolo (15 percent) adds some black-cherry skin tannin to this ripe barbera from a winery near Barolo. It's full of cherry and violet aromatics, a meaty blend of braised beef.
Scarzello Barbera d'Alba Superiore 2001 Oak sweetens the cherry flavors of this wine with clove and vanilla, a lean barbera for pot roast. April 2005
Hutter Selektion LM Gruner Veltliner Smaragd 2003 An amazingly graceful veltliner for the warm vintage, this is beautiful wine. It's textbook gruner veltliner in its fragrant white flower, fresh green pea, and white pepper scents and flavors. Yet it's so light it feels airy, even while the flavors carry on and on. Try it with steamed fish dressed with ginger, scallion and garlic fried in sesame oil - or simply sip this on its own.
Peter Schandl Ruster Ausbruch 2002 The Schandls consider themselves traditionalists, focusing most of their attention on Burgenland's burgunder grapes, the pinots blanc, gris and noir. And this 100-percent pinot blanc takes tradition further, into the Ausbruch style, in which the grapes are completely shriveled from botrytis. The result is a wine of pinto blanc's lush, satiny texture made stunning with notes of bergamot and honey along with fresh apples and lemon zest. It's amazingly fresh for having been made from nobly rotted grapes, and impressively refined for its youth. Taste it now for the freshness, or wait 15 years or so for it to become more complex. December 2003
Nicolis Amarone della Valpolicella Classico Dark scents of herbs, anise and black mushroom layer in this complex wine. the tannins melt under the full weight of the fruit, leaving a soft chocolate impression to absorb the warmth of the alcohol. Young and heady, this will only grow more complex with age. |
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