Delicious local brew from my BIL. Definitely “honeyed” without being sweet, which can be an issue with a lot of sours. Fascinating — a month ago
You can tell from the color and the haze we’re in skin contact / natural wine land. Quite drinkable at first with some nice grapefruit and ginger and fizz but become overwhelmingly yeasty and sour after being out a while. Not built to last, treat it like a beer — a month ago
Very high toned and crystalline, red fruit driven, pomegranate and cranberry and rose petal, delicate — 8 days ago
Traditional Etna winemaking right here and reliably great. Lifted bouquet of red berries and cherries with floral and woodsy underbrush tones, palate is fresh and silky with fine dusty tannins — a month ago
This is delicious. Kind of like a Portuguese take on Loire Chenin blanc. I know I shouldn’t necessarily compare other regions to some French benchmark but that’s just where my mind goes — a month ago
Beautifully balanced and restrained; new world citrus and orchard fruit with an old world sensibility — 25 days ago
Beautiful wine but quite young. Black cherry, roses, forest floor, cinnamon, clove and still a fair amount of new oak. Drinkable now but I would give it 5 more years. — a month ago
I regretted parting with even a little bit of this bottle for cooking purposes. Shows off the vibrant and graceful side of Mt Etna. — a month ago
Matt Perlman
A little bit more purple fruit and earth with more of a bass note as compared to the Frappato, both are gorgeous but I went back to this more — 8 days ago