Austin Hohnke

8.9

Needs air. Better at 60° than 50. Bitter Aperol quality. Viscous. Orange blossom, guava, kiwi, apricot, and gravel. Alcohol stands out a bit. Likely just needs more time. — 2 months ago

Conrad Green

9.3

A touch of spritz light. Dazzling. Sweet stone fruit with lemon and stone. Delicious — 2 years ago

with BOT and stewart

Nick M

9.4

I don’t even know how to describe this wine. Despite being made from Nebbiolo, it’s more Bojo than Barolo. It’s light, aromatic, and has a really light spritz. It’s kind of like if Fleurie had a baby with Lambrusco. It’s a wine that makes me really happy. For a second, you could take a sip and forget about climate change, COVID, and everything else that is wrong with the world. — 4 years ago

David Smisek

8.9

12/31/24 toast (total wine $24). Enjoyable and refreshing. Light bubbles, citrus light — 4 months ago

AS

9.4

Perfect for summer, slight spritz, mineral in the lightest way — 9 months ago

with David

Philip Patston

9.3

Not as bitter as Campari, not as sweet as Aperol. It makes an excellent spritz. — 3 years ago

Veronica Sweeney

9.0

Straight or as a mimosa or spritz — 5 years ago

David Shaw

9.0

Spritz. Floral nose. Light, high acid, lower alcohol, pineapple, lemon and lemon pith flavors, mineral finish. Perfect for a hot summer day, but fine on an ordinary day in the fall, winter or spring as well. Tart aftertaste. Reminiscent of a vinho verde but with much more acid and varietal character. Should pair well with food. My first encounter with this variety and wine; it won’t be my last. — 6 months ago

Charlie Tapp

9.3

Mid 2000s NV from half bottle. Aperol spritz hue with notes of creamsicle, honey, yeast and wild strawberries. — 3 years ago

Austin Hohnke

9.0

St. Agrestis’s Brooklyn made aperitivo with purified sparkling water and Glera shipped in from Veneto! So cool. Sweet up front but finishes more bitter than Aperol. What a neat local beverage. — 5 years ago