Purchase in Naples, outstanding flavor. Buttery fruity taste. — 3 months ago
Ruby color, medium plus acidity, high tannin. On the nose dark cherry and gamey notes. Taste of tart cherry, cranberry. Needs at least 60 min decant. — 4 months ago
Pungent, interesting wine. Crushed flowers, overly ripe plum, sour cherries, ripe raspberries, maybe bark. Astringent. Serious wine. Open this way in advance. — 5 months ago
Fully mature aglianico. — 7 months ago
Fresh and salty! Love it! — 10 months ago
gary’s $25- liked! — 5 days ago
Great bouquet-needed airing for 30 minutes to reveal itself — a month ago
Surprising and unique. Much more earthy than other Taurasis I’ve tried. I think I like it. But also not sure. Need to try again. About $60. — 3 months ago
Very nice dry white, full body, some complexity, great with seafood. — 4 months ago
so smoooth, so mouth coating, so rich. mmmmm — 5 months ago
@ Una Pizza Napoletana — 2 days ago
Costs d’Amalfi Ravello 2025. Pale straw coloration. On the nose delicate lemon and citrus and pear/ fresh acidity. On the palate, delicate citrus and pear. Some minerality. — 2 months ago
Has only slipped a little at 6 yo — 7 months ago
Pale lemon in colour. From Campania arguably the home of Fiano not forgetting it is also grown in Sicily. Restrained aromas of pear, honeysuckle and apple. Those descriptors coming through on the medium bodied palate finishing dry with stacks of salinity. Refreshing and moreish. Had my last bottle 34 weeks later on 28th June 2026. Lime, acacia and thyme aromas. On the medium bodied palate appley flavours. From its spiritual home of Campania. A good winter white. — 10 months ago
Really good wine — 4 years ago
Peter Sultan
I could live on this. Alpine tiny red berry intensity, medium/lightish weight, firm tannins, opens up to lusher, crushed red fruits with air, feels like it never swerves off (whatever is) the path too far. Prominent acidity but in a cool menthol tone which drives it all along. Sure, has to drink in the next 1-3 years, but at about 17$…..Given all the Barbera in the blend, I can imagine pairing with most dishes, including tomato based bouillabaisse. 65% Picotener (“the forgotten Nebbiolo “/30% Barbera/5% Neretto. — a day ago