Bisou bisou gentilapia — 14 days ago
One of the darker, more extracted Cerasuolo di Vittorias I’ve had. Clearly the Nero d’Avola holding sway. Nose has leather, turned soil, dark berry juice, crushed rock. A bit brighter in the mouth than the nose suggests, with rich fruit buoyed by pretty good acids. Lots of fine-grained tannin. Pretty good. — 2 months ago
Formaggio Kitchen 2017 Fall tasting. Bought 3 bottles for 23.99. I think it’s cheaper at Eataly. Finally drank last one in 2019. This was one of my first Nero D’Avola’s. I think this one led to Gulfi.
— 2 years ago
At first, nose is airtight but there’s a faint hint of liquer perfume. Palate is bright and tart, with only a hint of tannin, but a bit simple. After 24 hours, this comes alive. Nose is black currant and cherry cordial with ineffable herbs... papalo(?), mugwort (?!). There’s a sultry earthy quality hiding under the prettiest fruits.
Very atypical for a Nero D’Avola. This is brighter and more lifted. Not over-ripe or over-extracted by any means, but there’s plenty of concentration. Really elegant. — a month ago
Så god! Även efter några dagar i kylen! Lagom Fylligt med både friska och djupa toner — 2 months ago
Delicious. Effervescent. Dark tart fruit. Cherry. Need to learn more about “chewy” tannin. This wine is dank — 8 months ago
The nose was intense with ripe plum, crushed blackberry, sweet violets, cinnamon, and dried flowers. On the palate, I found silky textures offset by zesty acidity with amazing depths of plum, cherry, cinnamon, clove and minerals. The finish was long with saturating dark fruits, minerals and fine grained tannin. There’s so much going on in this glass and it’s a wine to enjoy today, as well as to place in the cellar. #collisioni17 — 3 years ago