Frank Lin

8.9

Delicious lite and goes perfectly with rich red meats. Fruity with a dry finish. And very nice aroma. — 19 days ago

Mark S.

9.0

Lemon yellow. Chalk, citrus, lemon. Quite high viscosity. Pear, pineapple etc. that grows on a tree. Rich, but dry and acidic. Zagros Offida DOCG Pecorino 20, 3300 Toscan, 240914-241109 — 4 months ago

Laura

9.5

A beautiful wine - perfect with our Italian meal - Delrio’s York — a year ago

Chip Habegger

9.0

Wonderful pool drink. Fizzy and bubbly. Tart and refreshing. Very different than either a red or a bubbly white. Thicker fizz. Better than sangria on a hot sunny day. Rated on what it is, not vs a fine red. — 3 years ago

Suren Divanyan

9.0

Very good Chianti wine 🍷 — 18 days ago

Christian Fischer

9.2

Very nice. Tart. Medium body. Great dinner in Barcelona — 4 months ago

Byron C Mayes

8.9

This vintage is 100% Nerello Mascalese. Clear garnet red. Inviting nose of baked cherry and pomegranate. Medium bodied palate echoes the nose adding terra cotta, cherry marzipan, dusty (medium plus) tannins, and bright, food-friendly medium acidity. Finish is moderate but continues the palate which, along with the acidity and tannins, makes this the consummate food wine. Al-Cantara's higher end NM is for hearty dishes. This one is a red that can be paired with seafood (a la Frappatto) and lighter fare. And it shines in that space. I had salmon -stuffed tortellini with vodka sauce. Drink now through 2026. — a year ago

Xavi

9.2

High acidity and quite a lot of tannins, but well rounded. Black and blueberries with herbal notes. Excellent with food, quite good by itself. Needs to breathe a little. — a month ago

K L

8.9

Good to try but not much to write home about. Not sure I’d get again. — 6 months ago

with Matt

Thijs Hendriks

10

This is one of the finest Barolos I have ever tasted. Very pure, juicy, terra cotta, pot pourri, very true to type classic style Barolo but not old fashioned al all. Love it👌 intoxicating nose, 101/100 for this organoleptic thrilling experience — 2 years ago