Italy

Vino d'Amaury

Pinot Grigio 2017

From the #mysterycase. Lemonade and herbs 🌿🍋 — 4 days ago

P, Julia and 5 others liked this

La Capranera

La Capranera Falanghina

Certamente questo e’ il nostro favarito. Ha l’acidita abbastanza, il gusto secco con il profumo della frutta. Mia moglie ha trovato il gusto crudo. Sarebbe perch ha il processo organico. Buono mercato. — 7 days ago

Podere Marella

Saltatempo Umbria Sangiovese Blend 2015

Decent weeknight dinner wine. Nose starts out with nothing but leather, but with air, earth, balsamic notes, and a teensy bit of fruit emerge. A bit dilute in the mouth, but with good acids.

UPDATE: I kept this under a vacuum closure for 2 nights, and on night 3 it’s much more enjoyable. Lot more fruit and it seems to have come into harmony. Upping significantly from 8.5 to 8.9
— 6 days ago

Hugh, "Odedi" and 11 others liked this

Carpineto

Dogajolo Toscano Sangiovese Blend 2017

Me encanta este vino, había probado uno del 2016, aproveche y compre este del 2017, no tiene pierde vino fresco, frutado, la madera casi no se percibe, de color guinda profundo, en nariz: frutado, cerezas, café, vainilla, en boca: ligero, fresco, suave, frutado, redondo. De rancho nos invitaron un guiso de carne y arroz a la jardinera, ensalada de tomate, palta y lechuga, ¡delicioso! Calidad precio muy buena, temperatura 15° -16° C ¡Un abrazo! — 10 days ago

Livio, Keith and 6 others liked this

Fattoria Petrolo

Torrione Toscana Sangiovese Blend 2004

Nose has dried blackberry, ripe blackberry, dried black currant, old leather, roses, dry potting soil and cut strawberry.

Palate has ripe blackberry, black cherry, cigar, dried cherry, dark chocolate powder with a long finish. Fine tannins still make themselves known, noting the potential of longevity. Exceptional.

Our last bottle on this vintage, it had been a good run, but quite likely this bottle will continue to evolve thru 2024+. 100% Sangiovese.

Pulled the cork, 6h of breathing, then 90m of decant before dinner. Paired to a slowly cooked Bolognese sauce, as expected they worked well. It was a cool and breezy day today, highs in the low 60's (F). The end of May is going out like early May came in, chilly. We got back into the 40's last night, but at least no snow like the first weekend!
— 7 days ago

P, Ira and 37 others liked this
Eric S

Eric S Premium Badge

Wine and setting sound awesome!

Rosatello

Alti Vini d'Italia Rosé Blend

Very sweet and slightly sparkling. Good for what they intended it for. I prefer a drier rose but this was definitely a light, sweet, and fruity rose perfect for summer patio nights — 6 days ago

Fattoria di Fèlsina Berardenga

Fontalloro Toscana Sangiovese 2012

93+pts. I love this producer. Especially the Rancia Chianti. This Super Tuscan may be one of the best values coming out of Italy. The nose exudes Italy. The palate is Tuscan sun burnt raspberries with the earthy ness that’s traditional to Sangiovese. Still a little tight, but so damn good. — 2 days ago

P, Paul and 13 others liked this

Bertoli

Rosso Red Blend

Very nice red blend. Tastes like a Chianti. Sweet and slightly dry. Alluring aroma. Easy to drink. I love sangrias so this is great for me. I don’t care for dry wines so this gives me the sweet I like but with a light dry after and a slight linger. Very good wine 👍🍇👏 — 3 days ago

Monastero Suore Cistercensi

Coenobium Lazio Bianco Trebbiano Blend 2018

The wines of Coenobium are made by a sisterhood of nuns from the Latium region of Italy close to Rome. They make two wines. Both varying degrees of Orange. That’s it.
The Bianco is barely Orange, with a Corona appropriate level of skin contact (barely any).
I’d lump these into the OG category of Natural Wines - they see consulting from the god of Italian Orange, Mr. Bea.
Pours hay with notes of apples and white flowers and salty peachy flavors.
— 6 days ago

Severn, Brian and 42 others liked this

Tenuta Monolo

Riserva Bramaterra Nebbiolo Blend 2001

Really wish I had more of this. I’d say a good hour decant would do this justice. The sweet dried rose petals, ripe red cherry, prune, moist leaves, damp wood, mushroom, clove and cinnamon really comes out the longer it sits. Just gorgeous. An initial juicy acidity coats the palate, then rushes down the sides of the tongue. There’s a similar tasting profile to the nose, with more cherry skin and potpourri. Hmmmm — 13 days ago