Benedic Red Blend

Just like the 2018 vintage, this is basically a blend of mostly Sangiovese and Ciliegiolo with a small amount of Merlot added. The wine pours a translucent garnet. On the nose, the lightest touch of funk enhances the ample dark red cherry fruit. Lilies and chrysanthemums and dry dusty earth as well. On the palate, red cherry fruit is dominant and seems to overpower just about everything else right now. Medium - tannin with medium + acid. It provides an effortless pairing with food. A rather simple but charming little wine in the most wonderful ways. Giampiero Bea consults.

Lovely. A bit of soy sauce and iron on the nose, thyme and purple plum, dashi. Strawberry, sour cherry, bedstraw, bramble.

Bbq’d wine. Or bbq wine. Smells like bbq sauce.

Slight funk, ripe cherries, bracing acid, medium finish. Fresh and delicious with food. Always a pleasure.

Unpretentious, easy-drinking blend of Sangiovese and Ciliegiolo by Paolo Bea - benchmark producer of natural wines - and the nuns at the Cistercian monastery in Vitorchiano in Lazio (coenobium is the Latin for monastery). Fermented with wild yeasts. Pale, slightly cloudy cherry color. Red fruit (cherry, strawberry jam) aromas and flavors. Earthy and floral notes and a hint of tobacco and herbs. Fruit-forward, medium bodied, great acidity. Nice rusticity. Very pleasant

@Nikolaj Frederiksen

Very solid.

Anton had this 3 years ago

Michael had this 3 years ago