Freddy R. Troya

8.9

This wine is made primarily from Sangiovese grapes, offering vibrant red fruit flavors, balanced tannins, and a delicate finish that showcases the family's dedication to quality and legacy in the region as they have been crafting wine for 600+ years.
On the nose the fruity notes are prominent yet well balanced by subtle touch of violets and vanilla. On the palate, this wine is remarkably balanced and characterized by some striking aromas of strawberries and ripe cherries. As a mouthfeel, medium-bodied and remains on the tart side with a very long smooth finish. I pizza and red sauces pastas wine. — 7 hours ago

Sam Friedland

9.2

Very pleasant, soft tannins — 24 days ago

Jeff beck

9.0

Perfect pairing to rich pasta and meats — a month ago

Justin Bothur

9.2

Rich cassis and tobacco … vanilla frosting … everything well integrated… faint graphite ? Touch of bell pepper. — 3 days ago

Freddy R. Troya

9.0

A Sangiovese driven wine with a delightful vivid ruby red with notable violet hues. On the nose is highly persistent in the fruity and spicy notes.
The one is already in its prime time, well-balanced between acidity, and approachable tannins. Tends to be a bit fruitier with some red berry compote with a juicy mouthfeel and moderate finish, which makes it savory as the spices shows on back-end of the palate as well. Cheers! — a month ago

Freddy R. Troya

8.9

Cannot go wrong with 2018 vintage on most central Tuscan wines and this isn’t an exception. A nice, inexpensive, appealing and approachable Sangiovese driven with a gentle tannins, bright orange acidity, juicy cranberry, ripe red cherries and spice and subtle touch of oak. A perfect pizza companion wine for a casual drinking! — a month ago

SJ Berryhill

9.1

Open faced, crisp with a light finish. — 10 days ago

Tom Swennes

9.0

2008. Borderline port, but delicious in its own right. — 12 days ago

Monique Blanchard

9.4

Great nose. Smooth throughout — a month ago

Eric Urbani

9.1

Tre Bicchieri tasting SF. Way too young but great potential — 2 months ago