Raun Kupiec

9.3

Comparing two 2010 Sagrantino di Montefalcos. Both opened for an hour first. I thought the Adanti was a bit softer and more aromatic at first. But the Perticaia had more structure, depth and complexity. Decanted the Perticaia for dinner (only have 1 decanter) and it improved even more. — 9 days ago

with Michael

ben gillette

9.0

London. Bocca di lupo. BYO truffles! — 6 years ago

with Kendra

Christian Denhart

8.9

light. One day old — 10 years ago

Raun Kupiec

9.1

Comparing two 2010 Sagrantino di Montefalcos. Both opened for an hour first. I thought the Adanti was a bit softer and more aromatic at first. But the Perticaia had more structure, depth and complexity. Decanted the Perticaia for dinner (only have one decanter) and it improved even more. In the past I thought the Adanti had quite a tannic punch. That has faded over the 3 years since I last opened one. — 9 days ago

with Michael

Deni

9.0

Excellent wine. Sangiovese and Sagrantino blend. Very high chewy tannins. Medium acidity. Lots of bkack Sagrantino flavors. Overall delicious. Had it at Osteria Marco in Denver CO. — 6 years ago

Doug Coughlan

9.2

Laying down this vino for two additional years has served it well. — a year ago

Tom Inners

8.9

1/3 of wines we put up against homemade pizza night. Great to try Spoletino (Trebbiano). Have heard positive mention of this Umbrian producer, especially on the red side of things, as this was my first foray into these wines. Textural, high-toned acid (think grapefruit), but not without a salty / savory kick on the nose. At one point I was certain I had my nose in “hot dog water”, with how savory this white was showing itself. — 4 years ago

BJ Cavnor

8.9

Great wine from Umbria, hearty & full. Great on a cold night. — 7 years ago