Jay Kline

9.3

Popped and poured; enjoyed over the course of 90 minutes. The 2023 “Buri Bellaria” Friulano pours a deep straw color with medium+ viscosity. On the nose, the wine is developing with notes of ripe orchard and some tropical fruit: peach cup, pear, ripe pineapple, Meyer lemon, and rocky, inorganic earth. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is long and the texture is silky. Alcohol is medium+. A distinctive wine; full of beauty. Drink now through 2033. — 4 months ago

Luis Arguero (@winefromAtoZ)

8.9

Umani Ronchi ‘Vellodoro’ Pecorino Terre di Chieti 2018: Medium-bodied. Crisp acidity. Fragrant floral nose with ripe fruit flavors of peach, pear, apple & lemon. Nice minerality and a long dry finish. All in all, a great, refreshing wine selection to complement this amazing first meal in Bellaria. Had to return to one of my favorite restaurants! Great day to all! Cheers 🍷 — 4 years ago

Erika Snell

9.7

2015 “rafe” was amazing — 7 years ago

Keith Watson

9.0

L'Oro di Napoli — 9 years ago

Neil Boone

9.6

Light, floral. Tannic, crisp finish. Whiskey notes. Darker whiskey color. — 12 years ago

Matthew Cohen

9.7

Wow. Amazing !

Significant sediment - needs a careful decant. Best after an hour.

Nose: so pretty. Lilacs. With air really pretty. Sweet licorice.

Palate: dark blackberry. Perfect balance. Amazing Filligree for a wine this dense. So fresh. Savory. Utterly delicious. Cocoa. Sweet spice. Utter magic after an hour.

Stunning silkiness. — 5 months ago

Luis Arguero (@winefromAtoZ)

9.1

Az. Agri. Cipriana ‘Paguro’ Bolgheri Vermentino DOC 2019: Medium-bodied. Great acidity. Lovely balance. White flower aromas on the nose and stone fruit, apple & citrus flavors on the palate. Nice minerality and a clean, crisp finish. All in all, this wine was outstanding. Well worth the wait. Such refreshing, savory flavors; a perfect summertime wine! No better way to close out our Bellaria summer vacation but on Paguro Beach with this perfect bottle of Paguro Vermentino! Cheers 🥂 — 4 years ago

Chris David

9.1

Great with spicy food. — 7 years ago

Mark Rosse

9.2

DOCG Great Greco. Pale straw yellow with apple and pear nuances. Zesty! — 9 years ago

Nasz Swiat Win

9.6

Could wait 2-3y but even now full of fruits, complet wine, — 12 years ago

Jeremy Shanker

Sommelier at RN74

9.2

Second bottle, just as good as the first! — 2 years ago

Luis Arguero (@winefromAtoZ)

9.2

Jermann ‘Blau & Blau’ Rosso 2012: Medium-bodied. Impeccable balance. Nicely integrated tannins with the right level of acidity. The color was bright ruby red and the aromas were red fruit dominate. Tasting notes of strawberry, raspberry, blueberry, herbs, earth, oak & smoke. Dry elegant finish. What an outstanding, unique Northern Italian blend of Blaufränkisch (Franconia in Italy or Lemberger in Germany) & Blauburgunder (Pinot Nero in Italy or Pinot Noir in France). Bought this several years ago at an enoteca in Bellaria, Italia due to the attractive pink label and tonight was the night it would be set free & consumed. Long story short, loved every drop; it was funky. It was fun. It was memorable. Highly recommend. Cheers🍷 — 4 years ago

Luis Arguero (@winefromAtoZ)

9.1

Az. Agri. S. Cristina Lugana DOC 2020: Great balance. Beautiful acidity. Clean refreshing taste. Lots of minerals & lemon and a perfectly long, savory finish. This was an excellent white wine (honestly one of my most favorites of this Italian trip so far); a perfect way to enjoy our last dinner in Bellaria! Cheers🍷 — 5 years ago

Randy Bossert

9.0

This is very good. Doubtful it's available in the United States. Enjoy it in Siena! — 11 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