Ceccherini Cristiano

9.0

@Chris MacLean not sure this is exactly the same label you had with @Sarah Bignami
I did sourced it from callmewine and i am happy enough though
What fascinated me was the corrispondence with the territorial elements so common in the surrounding
I found raspberries and wild apples, licorice, elderflower and fennel seeds and these are all parfumes you meet in the area
The tannin was lean and there is a nice mineral too.
Fairly long and enjoyable
It needed time to open up
Definitely worth the money
😊🍷🙏
Thanks @Chris MacLean and @Sarah Bignami
And thanks to Armando Castagno too — 4 years ago

Michael Meyer

9.2

Outstanding territorial representation, even at this prenatal stage! Ahhhh, the perfume (or is that the cougars at the next table?). — 10 years ago

Ron Westlund

9.2

Silvio hits a home run. Talk about territorial essence! — 11 years ago

Randy Boesch

8.9

Cherry, clove and strawberry flavors Happy Valentine Day wine — 4 years ago

Ceccherini Cristiano

9.1

Nearly hard to believe this isn't a Chablis but a verdicchio. Definitely a good surprise, but is it territorial or marketorial??🤔🤔 — 5 years ago

Bobby Gilbane

9.3

Tastes like a fantastic Wonka creation. Only problem was the wife getting all Nat Geo style territorial over the bottle. — 10 years ago

Julia Crowley

9.3

Cool blend by Territorial Vineyards & Wine Co. with 67% Petite Sirah & 33% Pinot Noir. Intense blackberry and plum fruits with smoky notes of the Petite Sirah are softened by the Pinot Noirs more delicate red fruits and earthiness. Really nicely rounded and totally enjoyable. — 12 years ago

Karen Ahola

9.8

So good! Yeasty, slight spice. Not too sweet. Found at Bi-mart appx $22 — 5 years ago

Ceccherini Cristiano

9.0

It can't get much more territorial than this...unless you're in the winery 😂😂
In Freycinet NP which is the real amazing part of the experience 👍👍
Wine is crisp and minerally
Quite enjoyable for what I needed ( still out of plastic glass)😎🖖🏿 — 8 years ago

Matt Sterr

9.3

Nice fresh hoppy / pine scented nose. Massively tropical fruited palate of pineapple and coconut. All tied together with a nice but not overdone malty backbone. Probably the best, most complex beer Coop has produced. — 10 years ago

jarred gild

Head Wine Buyer Western Market

9.4

so f'n good. bottle-fermented pignoletto. read about alberto tedeschi on the louis/dressner website: "I'm just getting started: my parents have other jobs, so I'm starting from scratch! We work organically in the vineyard, and it's very important for me to work traditionally in the cellar. And even though I'm renting my vines, I'm ok with that because they produce quality grapes and I can make the wines I want to make. These are fresh wines with great acidity, that can be drank young, but can also age in bottle for quite some time. I am also proud to make GOOD territorial wine; most consider Bologna wine to be an industrial product, and most of the time they are right! I only work with Pignoletto. I drive the grapes (which are in boxes) to the cellar in my van. I then do a direct press; Pignoletto is thick skinned and very tannic, so it's important to be gentle. After that I leave the juice outside overnight, then I rack it to stainless steel. The natural fermentation begins, then nothing! After three of four days, I re-rack the wine back to old oak barrels, where they stay on the lees for 12 months. That's for the Bellaria. For the frizzante, the fermentation and aging is in stainless steel (almost a year). I take a bit of must (which hasn't fermented) I've kept in the fridge, and add it to the still wine, then I bottle. The sugar of the must then begins the refermentation in bottle. It's a really typical way of making wine in our region. In Emilia, we are not famous for rich, big wine. We are country folk! We make easy, drinkable wine made to enjoy in the moment." — 13 years ago