Very clsssy nose, with dark cherry, a bit ido kirsch, a touch of nutmeg. Plus a savoury, slightly mineral, rocky edge. Fresh, succulent.
On the palate this is supple, juicy, very fresh with ripe fruit held in. A lance with energetic acidity. Love the velvety, smooth yet present tannins - adding a nice frame to the wine. Great drinkability, beautiful balance, nice flow.
A classic, fresh, juicy Amarone. Works perfectly with roast goose!
(served from magnum) — 3 months ago
From the East of the Valpolicella Classico area, more limestone soils, less winds from the Garda.
Much tighter and a bit more structured, more black fruit vs the typical red cherry.
Pretty powerful for ‘just’ a Superiore, yet balanced and with good depth. Juicy, fresh, nothing to do with the soft jammy style.
A perfect food wine. Really nice. — 10 months ago
One of my absolute favorites, but I have to order it from Italy. Vernaccia nera grape — 6 months ago
Nose is so inviting. Like fresh baked bread (metaphorically). Floral bouquet. As it opens this sweet cherry licorice. Very good. Streaks of lilacs.
Palate is mid season cherries. Savory. Elegantly rich. Juicy. Wow. Perfect balance. A micron of bitterness that just balances this out. Expansive internal aromatics. On the hint of plum side of cherry. But not blowsy. Finish has that almost sweet affect even though it’s obviously dry. Wow.
Finish is sick.
Fass selections.
Yet another brilliant Italian winery not on the “approved list” that no one bought. God. What a tragedy. This is so good. — 8 months ago
Delicious ripe cherry on the nose and palate, with a touch of cinnamon. Medium-bodied. We drank this slightly chilled due to scorching hot weather in San Diego and it was incredibly refreshing. — 2 years ago
Rose, minerals, dark fruits, and although no one else agrees with me: leather — 3 months ago
Mineral red. Delicious. A Senda Vermella is Caiño and Mencía from several parcels in Rías Baixas. The vines range in age from 15-95 years and are planted on sandy and granitic soils. The grapes were harvested by hand, sorted, and foot-trod in plastic vats, with the Caiño and the Mencía separated. Native yeast fermentation began while the juice macerated with its skins for 21 days before pressing in a vertical press. Malolactic fermentation completed in used French oak barrels and stainless-steel tanks, where the wine rested until bottling. — 3 months ago
So floral and gravelly, rustic with finesse. — 2 years ago
Summer in a bottle! — 2 years ago
Ben Lehman
2022 vintage. High acid, salty sea mist, herbal. My kinda wine — 12 hours ago