Acclaim

“Black cherry and violet flavors mark this fruity, straightforward red. Balanced and set for early enjoyment. Drink now through 2019. 3,000 cases made.” – B.S., May 2017

“Elegant yet dense, with fading cherry, floral, leather and tobacco flavors. Ready to enjoy, this leaves a savory impression on the finish. Drink now through 2023. 750 cases made.” -B.S., May 2017

“Dark ruby with a pale rim. Penetrating red cherry, cinnamon, minerals and botanical herbs on the perfumed, captivating nose; this has a strong aromatic quality that I rarely find in Amarone. Then slightly more austere in the mouth, with strong herbal elements adding a savory component to the ripe but vibrant red fruit flavors. Finishes long with a firm tannic spine, young, chewy tannins, and hints of gunflint. A knockout Amarone and one of the early candidates for wine of the vintage in the difficult 2012 vintage.” —Ian D’Agata May. 2017

“Deep red-ruby color. Powerful nose of ripe black cherry, blackberry nectar, botanical herbs and underbrush; less perfumed but deeper on the nose than Speri’s 2012 Amarone. Then also deep, dense and rich in the mouth, with concentrated and spicy red and black cherry flavors complicated by strong cocoa and herbal tones. Finishes very long with noteworthy salinity, juiciness and an intriguing note of underbrush. A blend of 75% Corvina and Corvinone (the latter makes up only 5% of the two), 25% Rondinella and 5% Molinara.” —Ian D’Agata May. 2017

“Bright pink with an orange tinge. Sweet red berries and apple on the nose and palate. A strongly saline note and a hint of watermelon develop with aeration, gaining strength on the long, suave, tactile finish. A large sized-rosato, as is typical of Cerasuolo d’Abruzzo, which is very much like a light red wine.” – Ian D’Agata Apr. 2016

“A beam of bracing acidity at the core of this intense, saturated red helps delineate the blackberry, boysenberry, blueberry and graphite flavors. Has grip and complexity, just needs a little time. Best from 2018 through 2024. 9,000 cases made.” -B.S., Wine Spectator, Apr. 2017

“Brothers Nicolò and Luca De Ferrari harvest sangiovese from their younger vines to make Prugnolo. They age the wine in cement vats to preserve its fresh floral aromas and lively red cherry flavors, and blend in ten percent mammolo to enhance its spicy character. It feels bright and balanced, with crunchy acidity and light, approachable tannins.” – Wine & Spirits, Apr. 1, 2017

“Rose, violet, sour berry and tilled earth aromas take center stage in this young red. The easygoing palate offers rounded tannins and wild cherry, black raspberry and clove flavors. A mineral note signals the finish.” – Kerin O’Keefe, Wine Enthusiast, Apr. 2017

“Dark spice, plum, toast and balsamic aromas lift out of the glass. The palate is firm and full-bodied, showing juicy black cherry, grilled herb, roasted coffee bean and French oak notes, underscored by bracing tannins that suggest this still needs a few more years to unwind.” – Kerin O’Keefe, Wine Enthusiast, Apr. 2017

“Il Nocio is a five-acre plot of massal-propagated sangiovese vines that Boscarelli began bottling on its own in 1991. Grapes are harvested in different passes based on the predominant soil types (clay or sand) and vinified separately, aged in tonneaux for the first year, then in larger casks. The long, moderate 2013 growing season yielded a wine with lifted aromas of cherry blossom and tree bark. The tannins feel broad and powerful, encasing a core of pure red-cherry fruit infused with enough vitality to outlast those tannins. This needs a good five years of cellaring.” – Wine & Spirits, Apr. 1, 2017