Ray Vanderhoff

8.9

Another solid vintage of this Umbrian blend of Trebbiano (locally called Procanico), Grechetto and Canaiolo Bianco. Light white gold color. Aromas of orchard fruit, white flowers and some fresh herbs. Flavors of green apples and pears, white peach and raw almonds. Medium length and brisk acidity with a subtle mineral note. Fruit forward, crisp and refreshing. Just a hint of RS. Thank you for sharing after the baptism, Chris B! — 7 days ago

Gabriel Diaz

9.1

super sweet and golden. Norway 2026 — 3 months ago

with Elliott

Jason Sliwa

9.0

Still constrained. Overall fairly balanced but fruit should be more… — 3 months ago

with Vicki

romo

9.1

Still too hot, but manageable. — 6 months ago

Jay Kline

9.5

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2019 Cerrete is a veritable abyss: deep, dark, dense and mysterious. Dark cherry, licorice, blood and sneaky high tannin. So young. I thought this worked well with the venison. Almost impossible to believe this is 15.5%; everything is so balanced. Drink now through 2049. Bottle No. 161/9639 — 7 months ago

Jay Kline

9.3

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2017 Pipparello pours a garnet color with funky Montmorency cherry, red carnations, and balsamic notes. Wonderful structure and delicious with the quail. Drink now with patience through 2037. Bottle No. 642/9930 — 7 months ago

Marcel Van Duinen

9.2

Ook enkele uren na opening en decanteren een mondvol tannines. Een 8,9. Na 2 dagen begon de wijn uit deze magnum toch wel erg goed te smaken (9,2) en op dag 3 dacht ik: top druif die Sagrantino, goed voor 9,5 punten! — 8 months ago

Joel Lara

9.5

This is a powerful, full bodied wine with an intensely complex, savory flavor profile. Eucalyptus, pine, sage, cloves, and allspice are all present with some slight hints of leather, smoke, and bitter cocoa in the background. The fruit veers more towards dark fruit and dried fruit, with black currants, dark cherry, prunes, and dried figs coming through, but to me this wine is more about the non-fruit flavors. Over time the tannins become more noticeable and provide grip along with a dry finish, but the high acidity and saturated flavor profile help balance out the tannins. I loved this wine. Such interesting flavors and paired beautifully with both rack of lamb and dry aged ribeye. — 3 days ago

John W

9.4

Golden coloration. On the nose, lemon, brioche, minerals. On the palate, nice creamy texture, fuller body, a touch of earthiness, but primarily long lasting citrus and lemon notes with minerality on the palate that finishes strong with those 3 notes ending with a crush of a acidity. — 4 months ago

romo

9.0

Over the top heaviness, if that’s your thing. — 6 months ago

Jay Kline

9.6

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The wines of Paolo and Giampiero Bea are very special to me and I am grateful to have enjoyed so many of them, over the years. However, the Passito is extremely rare and this is my first encounter. The 2011 pours a garnet color with a most interesting and attractive nose of Castelvetrano olives, dark cherry, salmiakki, and palo santo. I would categorize this as off-dry; certainly not sweet. There’s excellent structure too so that may play a role in my perception of sugar. Perhaps the profile varies from vintage to vintage however, if this is representative, I could see myself going well out of my way to drink this. Brilliant. Drink now through 2036. Bottle No. 1716/3699 — 7 months ago

Jay Kline

9.3

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2020 Lapideus pours a hazy straw color with notes of undigested hay, black lemon, Brachs butterscotch, white and yellow flowers, and some tarragon. The palate shows low+ tannin and acid works well with the halibut crudo. Drink now through 2035. Bottle No. 800/2610 — 7 months ago

Lia

9.0

Production area: Umbria/ style:dry// body:medium// acidity: medium// tannin: light// taste profile: honey, floral,peach — 8 months ago

romo

9.3

Still killing it. Versatile skins even in the most demanding cuisine. - at Cafe Juanita — 2 days ago

Lynn Graham

9.3

Nice butter finish, smooth — a month ago

WC Fields

9.2

Continues to be one of my favorite Italian reds. Extremely food friendly. — 3 months ago

Clay Bullwinkel

9.5

Fabulous full bodied orange trebbiano wine. Minerals, herbs, tannic, — 4 months ago

Jay Kline

9.3

Splash decanted; enjoyed over the course of a few hours. The 2001 pours a deep garnet/purple with an opaque core; medium viscosity with moderate staining and loads of fine sediment. On the nose, the wine is vinous with lovely notes of plums, Morello cherry, red and purple flowers, cocoa, a mix of organic and inorganic earth and subtle warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and sanguine. After 25 years, I remain in adoration of the 2001 “Campoleone” and aside from navigating the monumental sediment, this should be a joy well past 2035. — 6 months ago

Joe Fischer

9.5

After hearing of Arnaldo’s passing today, we decided to have a bottle of the 25th anniversary bottle. This is really a great wine for such a difficult grape…a masterpiece. Dark ruby red with aromas of dark cherry, blueberry, plum, tobacco, and stew fruits. On the bud, it luscious and smooth. The tannins are present, but just right. The finish is long. Cherry, licorice, and stewed fruit flavor. — 8 months ago

Jeff Gross

9.0

Oggi Tratoria in Chicago with family night before Thanksgiving 2025 — 9 months ago