Sipping Fine Wine

9.2

Bertani founded in 1857 by brothers Gaetano and Giovan Battista Bertani. Today Vinicola Bertani owns its own vineyards. A blend of 80% Corvina & 20% Rondinella, aged in Slavonian oak barrels for about 30 months. Ruby with aromas of ripe berry fruits, nuts and spice notes. On the palate sweet cherry and ripe strawberry with cacao and cinnamon spice. Round soft full tannins, balanced with acidity on a long finish ending with earthy nutty mineral tones. Nice. — 2 days ago

Bob McDonald

9.0

At Harry’s on Buderim Restaurant. Colour is mid crimson. Aromas of earth and red fruits, cherries in particular carrying over to the palate. Clean fruit - Light to medium weight with mild Tannins and acid - a savoury lively tang. Not for long cellaring - drink now. Always liked the wines from Allegrini. Went well with Pork Belly. — 23 days ago

Chris B.

9.0

Like kumquats dipped in salt water - a refreshing mix of citrus, acidity and salinity. We had it with a lemony, tarragon lobster salad and it matched each ingredient perfectly. — 8 days ago

Rebecca Hillegass

9.6

Smelling: sweets, cherries, apricot. Dessert wine
Taste: full bodied, low acidity, silky, dry, intense — 7 days ago

with Annjana

Severn Goodwin

9.1

Been preparing the garden all day for this seasons crops, now time for relaxing. In the low 70's right now, just beautiful weather for rosé.

Prior notes still apply.

Strawberry/tangerine notes on the nose and under-ripe raspberry, strawberry/orange zest on the palate. — a day ago

Daniel Maquin

9.0

Cherry, strawberry, almonds, raisins. Nice nose. The à palate is composed of a very strong acid backbone carrying loads of cherry all along and laying some layers of matter on the side : some silk and some sweetness too. The rear is a roller-coaster of tannins kicking up a very long lasting fresh finish with cherry notes. Very enjoyable again. — 23 days ago

Warren Rice

9.1

Just what a Ripasso is supposed to be. A hint of dark black cherry, not prune. Slightly acidic with a wonderful finish. — 8 days ago

Anthony Lombardi

9.1

Fantastic, bright & crisp. Plenty of freshness with some tropical notes and melon-ish aromatics. Perfect wine to drink poolside on Mother’s Day. — 14 days ago

Jakub Kalinowski

8.9

A benchmark of a good Soave - not much fruit, just a hint of pear and hay - but very nice textured mouthfeel, broad, self assured with great mineralogy and nice acidity balancing everything out. A saline, spicy finish, too. Great food wine. — 11 hours ago

Yoonjung Joo

9.5

Mike’s wine note class. 나의 페이버릿이 생김 - 아마로네!!! 최고의 이태리 베네또 지방 와인. 아마로네는 항상 3-6개월 천장에서 말리므로 musty하다는 특징이 있고 버섯요리와 굉장히 잘 어울림. Anything with tomato sauce or 리조또/미트볼. (나중에 먹은 삼겹살과는 안어울렸음) (인터넷: 구운육류. 강한맛의 티즈. 중국요리와 잘 어울린다고함)

이탈리아 3대 와인산지인 토스카나 (산지오베제 라는 토착품종을 이용해만든 키안티), 피에몬테 (네비올로 라는 토착품종을 이용해 만든 바롤로/바르바레스코), 베네토 (아마로네) 가 있는것!

생산지 크기는 베네토 > 베로나 > 발폴리텔라 이며, 베네토 지역에 베로나와 베네치아 등이 위치해있음.

아파씨멘토 공정을 통해 겨울에 120여일간 말린 포도를 저온으로 30-50일간 더 발효하면, 당분이 날아가며 알콜도수가 15도까지 높고 묵직하고 드라이한 아마로네가 된다. (대신 과일향의 신선미는 적음) 발효과정이 이보다 짧으면 당분이 남아 스위트 아마로네 “레초토(recioto, 레치오토 라고도 부름) 델라 발폴리첼라”가 되거나, 발효과정이 생략되면 일반 레드와인 발폴리첼라가 된다. 최고급이므로 최소 4년 이상의 숙성기를 거쳐야한다. — 16 days ago