Cherry stem, unsweetened cocoa, and woodsy bark on the nose. And a lot of heat. Oh, and heat on the palate. These later vintages are pushing 15% and they don't hide it. This tastes like a big Syrah that's done a lot of cardio: less flabby, sloppy jam; less skin and bark; less hyper sweet, high sugar, high ABV notes on the nose and palate. But keeps the structure, jab and hook. Less "let's have a pizza with this in my sunny Tuscan garden", and more "brasato in the Italian Alps in early fall". — 5 years ago
Amarone e Brasato. Nient'altro da aggiungere. #1 — 7 years ago
Delicious and complex. Not yet fully mature. Striking, youthful color. Nose has tons of gravel, iodine, chokecherry liqueur. Concentrated and medium-bodied in the mouth. Great acids. Youthfully assertive but reasonably soft tannins. Flavors on the savory side and linger. Can’t wait until the Brasato is done to pair this. — 2 years ago
Special with strong flawor dishes... like pepperoni, boar or brasato!
Speciale con piatti dai sapori forti come primi ai peperoni o brasato o cinghiale! — 5 years ago
Bold, dry and totally badass. Had with brasato on cold winters day for Christmas dinner. ❤️ Had same bottle 2011 just before. Both super dry but really good with flavorful dinner. — 6 years ago
A Ripasso that has acquired more Amarone character than most. Nose has spiced fruitcake and some spirity port-like rich fruit. Instantly mouthfilling, but with lots of structural scaffolding. Only quibble is a bit of heat shows through at the end, but with something like a rich brasato that shouldn't be noticeable and may even be a plus. — 6 years ago
Having this with a nice Brasato di Manzo. Lots of aged complexity. Nose has aged book library and mahogany scents, old leather, and deep cherry liqueur fruit underneath. Fruit is more prominent in the mouth, particularly with food. Very little tannin remains, and there is nice but gentle acidity. — a year ago