Acclaim

Baked cherries, raspberries and sweet spices on the nose. Medium- to full-bodied, rich and juicy, with a sweet and salty character. From organically grown grapes. Drink now.

Strawberries, sliced mushrooms and licorice on the nose. Medium-bodied, juicy and nicely dry, with fine tannins and a fresh finish. From organically grown grapes. Drink now.

“Deep purple colour. Mellow aromas of violet, vanilla, blue fruit and oak. Then rich and ripe, with juicy acidity lifting the ripe fruit flavours and extending them nicely on the long juicy finish. Very good Barbera showcasing considerable freshness that really stands out on the long back end leaving the palate feeling clean (and in need of more wine!). This had been just bottled when I tasted it (about a month and a half prior to my visit to the winery) and so was still suffering from a little bottle shock with the wood somewhat out of sorts with the rest of the wine, but already then I could tell the wine was an absolute winner. Well done here. Drinking window: 2025-2029.” -Ian D’Agata

“Full-bodied and enveloping, the Santadi 2018 Cannonau Noras has aromas of ripe blueberry, Mediterranean scrub and oak-driven spice. The palate is concentrated but also shows finesse, delivering ripe black cherry, blackberry, espresso and tobacco alongside velvety tannins. Drink through 2028. Abv: 15%” -Kerin O’Keefe November 2023 ©kerinokeefe.com

“Aromas of scorched earth, Mediterranean brush, ripe black-skinned berry and pipe tobacco shape the nose on this full-bodied red. Made with 95% Carignano and 5% Bovaleddu and aged in new barrique, the bold, brawny palate offers notes of licorice, dried mint and molten chocolate that accent prune and blackberry extract. Velvety, close-grained tannins provide the backbone. Drink through 2029. Abv: 15%” -Kerin O’Keefe November 2023 ©kerinokeefe.com

“The 2021 Rosso di Montalcino Vermiglio opens slowly in the glass, as swirling reveals dark autumnal spice, dried cherries, sage and cocoa. This is pure elegance, velvety yet lifted, with a creamy wave of mineral-laced red fruits carried across a core of saline-tinged acidity. It leaves the palate drenched in primary concentration along with a coating of fine-grained tannins, flexing its structural muscle as salted licorice notes fade. The 2020 Vermiglio is a beast in need of taming. Bury it deep.” -Eric Guido, Vinous

“Showing more depth than the straight Rosso and released a year later, the engaging 2020 Vermiglio from Costanti opens with lovely aromas of pine forest, underbrush, crushed rose, spice and new leather. Elegant and energized, the savory palate offers succulent Morello cherry, star anise, crushed mint and hints of almond liqueur alongside fresh acidity. Aged partly in tonneaux and partly in Slavonian casks, it has tightly woven, fine-grained tannins that provide seamless support. Like all the firm’s wines, it boasts the Costanti signature finesse. Drink 2025–2030. Abv: 14%” -Kerin O’Keefe November 2023 ©kerinokeefe.com

“Vibrant black cherry, raspberry preserves, cedar shavings and dusty earth form a wildly attractive bouquet as the 2021 Rosso di Montalcino opens in the glass. This is like pure velvet on the palate, yet spicy and intense, with a stern core of minerality and zesty acidity that adds a sense of boundless energy. This turns savory, nearly salty, finishing with a staining of licorice and spice as gently grippy tannins resonate. This is fantastic and built for medium-term cellaring.” – Eric Guadio, Vinous

“Cedar and mint hints complement depths of musky red currant and dried cherries as the darkly alluring 2016 Brunello di Montalcino smolders up from the glass. This is a model of purity, with textures of pure silk. It’s vibrant, verging on nervous acidity, mixing ripe strawberry with a tart cranberry crunch as orange traces add further depth toward the close. Still structured yet not aggressively so, the 2016 finishes long and staining. A gentle tug of fine tannins adds youthful poise as the cheeks pucker for another sip. This is already showing beautifully, yet patience is recommended. ” – Eric Guido, Vinous