An absolutely stunning wine now entering its drinking window! This is my all-time favorite producer. Extremely floral and elegant on the nose with rose, iris, Mediterranean herbs, fresh mint, balsamic, cedar spice, and loads of red fruit. I could smell this wine forever. The pallet confirms the red fruit notes on the nose with cherries, strawberries, raspberries, slightly dried, with impeccable balance of tannin and acidity. The mouthfeel is incredible. Luscious, but structured. The finish goes on for minutes. — 4 days ago
At Antica Trattoria dei Gemelli, the wine exhibits exceptional balance, characterized by a captivating bouquet. This wine offers a remarkable impression of Montalcino d’Abruzzo. — a month ago
Amazing Sangiovese. Dry and smooth. — 12 days ago
2019 opened May 2025. Freshly tan leather on the nose. Black cherries on the front. Medium tannic structure. Nice mix of mineral high notes and dark chocolate low notes on the mid palate and the back palate. Short finish. Adequate, but this is probably the best you can get in the $50 price range in the US. — 17 days ago
Decanted for about 2 hours. Broken cork that seemed dried out and I couldn’t get out of the bottle. Filtered the wine into the decanter.
Wine had the classic Valdicava aromas that are unique and alluring. Almost like a Sangiovese / Cabernet blend and mix of dark fruit, cocoa. I can’t describe as much as I can always recognize it.
Wine was very good. Not the best expression of this wine but solid.
— 7 days ago
Great, light brunello that opened up nicely even as young as it is. — a day ago
Floral aroma rose violet soft berry woodsy. A wine of its own. — 15 days ago
Well structured and balanced, it displays an iconic ruby/garnet appearance, followed by secondary and tertiary aromas and flavors of woodland herbs, dried fruits and nuts, plus flavorsome balsamic nuances, and interesting red fruit undertones.
Overall, quite elegant and refined; medium bodied, with ample acidity, dusty tannins and a long, satisfying finish. If you’ve got it, now is the time. — a month ago
Milos Milosevic
Fantastic pairing with ravioli filled with ossobuco — 7 hours ago