Roberto Carli

9.5

Salmon color with copper reflexes. Nose of grapefruit, and Mandarin peel, lemon juice, pink flowers, and petrichor. Faint Aperol on the back. Palate is explosive but not effusive. More grapefruit oil, lemon pith, garrigue, waves of saline minerality and a bright acidity that makes it go on and on. Pretty serious argument on why it deserves its reputation is the best rosé in the world  — 7 months ago

Jan de Weerd

9.4

Dark cherry, stringent, hints of barnyard, rust and earth, complex Sangiovese…..yum! What else can I say. Assisi. What a wonderful place to visit. We walked up to the castle one day and discovered Aperol Spritz on a hot day. The next day we walked down the hill to this wonderful family winery Tili where we discovered this wine. — 3 years ago

with Tammy

Philip Patston

9.3

Not as bitter as Campari, not as sweet as Aperol. It makes an excellent spritz. — 4 years ago

Roberto Carli

9.5

Surprising that it’s so approachable so young. Very loaded yellow color. On the nose bruised and cooked apple, quince, saffron, dried orange peel, maybe a touch of floral honey. Very high aromatic intensity coupled with so much freshness, which you wouldn’t expect with these descriptors. The palate confirms it, more orange peel and hints of Aperol, less saffron, but all very fresh and so balanced, miraculously hiding the whopping 15.5% alcohol!! What a wine, it makes me smile at every sip and demands my attention, I just can’t multitask when having it. — 4 years ago

Jeff

8.9

Red apple, pear, honeysuckle, orange. Tropical?
Highly quaffable. Good as an Aperol spritz too — 6 years ago

Alexander Motola

8.9

I don’t often drink Aperol Spritzes (OK, that’s a blatant lie) but when I do I prefer Gosset. Actually, Bisol is killer for an Aperol Spritz. This wasn’t real creamy but it was very nice. Citrus, a little tart, lovely. — 7 years ago

Ceccherini Cristiano

9.0

This can replace Aperol
Everythi g from Silvio Carta is organic and quality is evident in everything he does
Dryer than aperol
A spritz with Aspide is a start of a journey to Sardinia...during summer of course..and by the beach too — a year ago

Brittany Stine

9.0

Made a really good Aperol Spritz — 3 years ago

Kevin Hoctor

9.4

Great for an Aperol Spritz or neat in a glass. — 4 years ago

emilie cycz

9.5

Great for an aperol spritz. Dry but not dry like a brut, great price and good flavor — 4 years ago

Byron Hewett

9.0

We used this to make Limoncello Spritz’s. Just substitute the Limoncello for Aperol or other bitters. — 5 years ago

Rigoberto Rangel

9.8

Great for Aperol Spritz, Mimosas, etc!! — 6 years ago

Kendall Johnson

8.9

Dry with flavors of pear, apple, and ginger. Not prosecco, but still good in an aperol spritz. #marathonsupportcrew — 8 years ago

Seth Masterson

9.1

Sharp, crisp,.dry with a lot of lemon essence. Might the the perfect Prosecco for an elevated Aperol Spritz — a year ago

Austin Hohnke

8.9

Needs air. Better at 60° than 50. Bitter Aperol quality. Viscous. Orange blossom, guava, kiwi, apricot, and gravel. Alcohol stands out a bit. Likely just needs more time. — a year ago

Charlie Tapp

9.3

Mid 2000s NV from half bottle. Aperol spritz hue with notes of creamsicle, honey, yeast and wild strawberries. — 4 years ago

Roberto Carli

9.5

Goodness this is SO MUCH better than the no-sulphur version. The fruit is pure and shines through, it’s fresh, small red and black berries, bramble fruit, a fizzy quality to it, a touch of aperol orange peel, velvet-smooth yet fresh palate. Fantastic expression of pure Morgon fruit not hidden by overt funk — 4 years ago

Byron Hewett

9.1

Made an excellent spritz. A tad more bitter than Aperol. — 6 years ago

Alexander Motola

9.4

If you haven’t, you really should. Creamy and delicious. I usually drink it straight but tonight I started with it as the base for an Aperol Spritz. Heavenly. — 6 years ago

Thomas Epps

9.2

Perfect for Aperol spritz... — 8 years ago

with Jeannie