June 11, 2016 - Straight from the bottle was a lot of barny funk, which decreased with air while sweet cherry and raspberry increased along with pleasant floral notes. Tart medium bodied with low tannins. Fresh and enjoyable
March 26, 2016 - Dumped down drain, super funky
March 21, 2016 - A little brambly acid with bright red fruit, spice and mild funk. Great weight and maybe a tad too much lift? There is a level of complexity here but also a little wildness to this wine. Enjoyed it, not sure I loved it as much as my wine shop buddy does. A Dressner import and a real wine certainly worth trying from a more under the radar region in Italy. Paid $16 on sale. 13% ALC.
March 18, 2016 - Strawberry and raspberry, a little petillance for the first pour. Delightful.
December 30, 2015 - Beautiful ruby red color, very slight carbonation detected on pour, undetectable after a minute in the glass though. Raspberries, violets, wet earth, subtle VA on the nose. Tart but lush, echoes of the raspberry, some cherry, and a tiny bit of black licorice. Super quaffable, even better with food.
November 15, 2015 - Fresh and zippy.
November 3, 2015 - Deep purple. Reduced nose, with notes of violet, plum, and wet earth. A little lackluster, but on the palate cherry and floral flavors are delivered with a delectable effervescence and pleasing subtle volatile acidity.
October 24, 2015 - 13.0% - Clear, med to deep purple / clean, med intensity - black cherry, barnyard and mushroom funk, plum / dry, gentle fizz, med- acidity, med body, med round tannin, med intensity, med- length. Food wine, I would definitely chill next time.
October 11, 2015 - Assemblage précis de barbera (60 %) et de bonarda (40 %). Nez paraît un peu brouillon à l'ouverture, voire sauvage, avec des odeurs de réduction (terre mouillée, cave, champignon), mais la bouche fait tout oublier. Attaque délicatement fruitée laissant place à une matière soyeuse, des tanins de qualité, une impression suave et une finale qui s'étire de belle façon. L'envie d'en prendre un autre verre devient irrésistible au même moment où le nez se précise sur la cerise noire et la violette. Passez-le une trentaine de minutes en carafe avant de le servir autour de 16 degrés.