​Von Donabaum Grüner Veltliner ($13.50)
Röschitz, Austria
From the producer:
"Volker Donabaum, the founder of Volker Wines, has been in the wine industry practically since birth. He grew up on the Donabaum family estate in the Wachau in Austria, where the family has been making wine since 1833. Volker worked several harvests in Austria before working as an assistant winemaker in California, France, Italy, New Zealand, Australia, Oregon and Canada. In 2012, Volker moved to New York City, where he imports and distributes wines from around the world, including his Volker Wines.

Grüner Veltliner von Donabaum 2016 comes from a 25 year-old single vineyard in the Austrian village of Röschitz, which is located about 1 hour north of Vienna. The hand-picked and hand-sorted grapes are destemmed before crushing, and, after a cool fermentation in stainless steel, the wine rests for 3 months on its fine lees." 

From me:
Grüner Veltliner mostly comes from Austria, and is a great alternative to either Sauvignon Blanc or Pinot Grigio. This one is very dry with green apple on the nose and stony lemon on the palate, undercut by white floral notes. It is a zesty and refreshing wine that is perfect as an aperitif. I was lucky enough to meet Volker, whose wine I am pleased to support.

Tenute Rubino Negroamaro Rosato ($11.99)
Brindisi, Puglia, Italy
From the producer:
"Our heritage is made of the historical local varieties from Salento: Negroamaro, Primitivo and Susumaniello among black grapes, Malvasia between white ones (beside other international and ltalian varieties such as Chardonnay and Vermentino). Tenute Rubino has always cultivated its lands with respect towards the environmental sustainability. Nowadays Tenute Rubino is a company which deals with careful customers, aware of the values expressed by our brand in the production of quality wines from Salento. A single range of wines with many different approaches.

ALCOHOL LEVEL 12,5%
VINEYARDS LOCATION Brindisi
ALTITUDE OF VINEYARDS At sea level
AGEING 5-6 months in steel tanks
COLOUR Clear, intense and brilliant pink.
BOUQUET Pink and red flowers and fruits, roses to violets, cherries and blueberries.
TASTE Fresh, sapid, soft and pleasant.
CHARACTERISTICS Its attractive colour is validated by a soft, fresh taste and rounded off by a long and persistent finish.
FOOD MATCHES Focaccia and pink sauce canapés, friselle, pizza margherita, tomato-based first courses. It goes very well with stuffed squid, stewed octopus, roast veal and white meats."

From me:
I am a huge fan of this winery. Many of you have enjoyed their Oltreme Susumaniello, which is made from another indigenous grape. I admire their commitment to working with native varietals, so I'm thrilled to have this wine in the shop for the season. Negroamaro produces a rosato that is refreshing and drinkable, but that stands up to more substantial dishes. This might become your new favorite!

Domaine les Evigneaux Rasteau 2016 ($22.99)
Southern Rhône Valley, France
From the producer:
"Origin:
Benoit and Frederic Lavau have always been fans of Rasteau which became a cru in 2010, and they have been making it for many years. Because of their special fondness for these vineyards whose outstanding exposure they recognize and which they consider to be 'atypical,' they decided to acquire 10 ha in the appellation in 2014. their 12 plots are located in Rasteau’s most emblematic terroirs. these are ideal vineyards for their plans to create a wine capable of delivering all the complexity and power of this extraordinary AOC.

Terroirs:
The Syrah vines are planted in the gravel and clay soil of the Quaternary terraces of Bellerive. Located in the south of the appellation, these are sunny and early ripening, providing the vines with perfect growing conditions. The Grenaches are planted to the north in cooler soil, accentuating the variance between day and night time temperatures and thereby enhancing the colour and aromatic intensity of the varietal. the pebble and gravel soil mixed with complex clay allows constant, even drainage and water supply.

'The nose is complex and of great depth, a mixture of blackcurrant, raspberry and vanilla extract. The palate is meaty and develops its intensity and power across the entire length of the wine. The tannins are robust and well integrated, promising a spectacular result after 3 to 5 years’ cellar ageing (if you can wait that long!).'"

Blend: Grenache 50% Syrah 30% Carignan 10% Mourvèdre 5% Cinsault 5%

Ageing: 12 months in new 228L barrels"

From me:
I've never met a Southern Rhône wine that I didn't like, and if pressed I admit that the region is, globally, my favorite. Rasteau is an appellation with which I was unfamiliar, so I was eager to try this wine. The blend of grapes is typical to the larger region, but the soil and exposure lend unique traits. This Rasteau shows some boldness of flavor, but its complexity makes it compelling. It's a wine to contemplate for a bit as you taste it. You can certainly enjoy it now, but do consider buying a bottle to lay down for a couple of years.

JB Neufeld "Two Blondes" Cabernet Sauvignon 2014 ($57.99)
Yakima Valley, Washington
From the producer:
"JB Neufeld produced its first vintage in 2008. The winery is the only of its kind in Washington, focusing exclusively on Cabernet Sauvignon within the Yakima Valley AVA. The winery was created by the husband and wife team, Justin and Brooke Neufeld. The goal of the brand is to not only showcase the diversity of the terroir found in the valley through its vineyard designate bottlings, but to use that diversity to build a more complex and balanced Cabernet Sauvignon by blending sites as well.

The Yakima Valley AVA has the most diverse terroir of all the AVAs in Washington.  All the vineyards are located on south facing slopes created by a series of ridges that are oriented West to East, which is a geological anomaly unique to eastern Washington.  

JB Neufeld's focus is to preserve not only the qualities of the wine, but also the place and time from which they were made. They aim to build a Cabernet Sauvignon that possesses multiple layers of complexity that reveal themselves as the wine opens up in the glass. JB Neufeld achieves this by having a winemaking style that is dedicated, thoughtful and precise to the terroir of their valley.

Elegant and floral on the nose while also showing rich fruit on the palate. Flavors suggest dried figs, cranberry, and sage. Focused and nuanced, this wine is a superb expression of it’s terroir.
100% Cabernet Sauvignon
Fermentation: cold soaking with daily punching down and pumping over and macro aeration.
Aging: 22 months in 50% new French oak and 50% in neutral French oak Production: 1,220 bottles per year"

From me:
I'd had some good Washington Cab before tasting these wines, but JB Neufeld is in another league entirely. This wine is as bold as a Napa Cab with its own profile that, to me, makes it more compelling. The winemaker, Justin, has visited my shop, and he was a joy to talk to about his technique and his approach to wine. This is their single-vineyard Cabernet, so you get a great sense of terroir (and it's delicious). Especially if you aren't familiar with Washington Cabs, try this!

Scarbolo Campo del Viotto 2015 ($43.99)
Friuli-Venezia Giulia, Italy
​From the producer:
"An intense deep ruby red color with pomegranate hues. Ripe notes of marasca cherries, sweet tobacco, dark chocolate and ripe wild berries.
Intense on the palate, with soft sweet tannins and spiced persistent finish.

Grapes: 100% Merlot

Fermentation: The first whole clusters harvested are dried out for about 20  days, then the fermentation occurs in small Oak Barrels. After the
fermentation, barrels are sealed and the wine remains in contact with the skins until mid December.

Aging: 2 Years in small Oak barriques; then 6
Months in the bottle prior to release
Production: 850 Cases"

From me:
Another wine from Scarbolo that flips the script. Hate Merlot? Think it's an unimpressive varietal? Try this wine. From the partial raisinating of the grapes to the long aging, this takes Merlot to the next level. Elegant and rich. This is the new vintage, and while it drinks beautifully now, it should be STUNNING in a year or two. Buy one for the cellar!

​Glendalough Wild Irish Gin ($34.99)
County Wicklow
From the producer:
"To make this extraordinary gin, we forage wild plants in the mountains around the distillery. What we pick goes fresh into the still within hours of foraging. 

All the plants are sustainably picked by our full time forager, every day we distill. We take a lot of care that we don't adversely effect the areas we find them in. That means sometimes using scissors rather than picking to make sure roots aren't pulled, or maybe skipping a few before picking the next one, or finding different patches of the same plant, to make sure an area isn't over-foraged.

Our aim is to leave no trace that we were ever there. It's harder work but worth it to keep the mountains beautiful and wild.

Then these wild botanicals are painstakingly slow-distilled to tease out delicate flavours, in very small batches of less than 250 liters. Some go in the pot, and some are hung in a basket to let vapors extract their essential oils. The cut-points are decided batch by batch, by smell and taste (never timed or automated) as if each batch is the first.

This brings the flavour of our Wild Gin to a whole other level. The knowledge, experience and man-hours in each bottle are what make this liquid so special."

From me:
The first time I tried this Gin, I fell in love. It's one of my top three of all time, and it's also my house go-to. I love that the botanicals are hand harvested from the wild, and that they go into the still fresh, rather than dried. I think that informs the delicacy of the flavor. Do watch the video found here.

Writers' Tears Copper Pot Irish Whiskey ($40.99)
County Carlow
From the producer:
"Writers’ Tears is a unique vatting of Aged Single Pot Still and Single Malt whiskey. Distilled entirely from Pot Still and Malt, without Grain, this is a truly special Irish whiskey. Writers’ Tears is triple distilled, non-peated and matured and aged in American Oak bourbon casks. A gold Medal winner at the International Spirits Challenge in London and one of the highest rated Irish Whiskeys in Jim Murray’s Iconic 'Whiskey Bible' 'Altogether a very unusual Irish Whiskey, a throwback to the last century where spiced Pure Pot Still whiskey was married with Floral Single Malt' – Jim Murray . It has also been added to Ian Buxton’s publication '101 Whiskeys to try before you die.'

Nose:
Flashes of apple with hints of vanilla and honey over a distinctively pot still base.
Palate:
Gently spiced with a burst of ginger and butterscotch with background notes of toasted oak.
Finish:
Long Elegant finish with subtle notes of milk chocolate and almonds."

From me:
This is the first Irish Whiskey that really made me take note. It's easy and mellow with a depth of flavor that will leave you satisfied. I like that it's a family-owned business, and that they are committed to maintaining the integrity of their product. Put down the Jameson and pick up the Writers' Tears!

Prizefight Irish Whiskey ($43.99)
County Cork
From the producer:
"When Flor Prendergast decided to create a whiskey, he brought in his American friend and spirits maverick, Steven Grasse, who had an idea that required a transatlantic collaboration: whiskey from Ireland, finished in rye barrels from America. They formed Pugilist Spirits to bring this idea to life, with whiskey distilled and aged in West Cork, Ireland and rye barrels sourced by Grasse’s own Tamworth Distilling in the U.S.

Inspired by the Irish-American connection, Grasse had the idea to call the whiskey Prizefight. The brand tells the incredible stories of the Irish who came to America and became the greatest fighters of their day. Each bottle commemorates the boxing legends who came with nothing and fought for everything.

Prizefight is a collaborative Irish whiskey, distilled and aged in Ireland, and finished in American rye casks. The result is incredibly complex whiskey, a smooth and mellow spirit that packs a punch but never burns.

Prizefight is a blend of 10-year-old malt and 4-year-old grain, finished in rye barrels for 6 months.

Tasting Notes: Fresh and clean with fruit, floral, and spice notes. Sweet and refreshing up front, followed by a subtle hint of bitterness and a spicy finish."

From me:
I like the transatlantic approach that the producers use for this Whiskey, and as a lover of Rye, I definitely appreciate the spicy note on the finish. The prizefight to which the name refers was between Yankee Sullivan and John Morrissey, which is notable for our area because Morrissey was one of the founders of Saratoga race track. Pour a glass and drink a toast to Ireland, to scrappy fighters, and to the legacy of John Morrissey!

West Cork Distillers Glengarriff Bog Oak Cask Whiskey ($39.99)
County Cork
From the producer:
"West Cork Distillers’ Glengarriff Collection of Irish whiskeys are single malts aged for 4 years in sherry casks before being finished in barrels that have been charred using natural fuel sources obtained from the iconic Glengarriff Forest in Southern Ireland. Each barrel is prepared using a proprietary charring device that was hand-built by West Cork Distillers with the guidance of a local fifth-generation blacksmith. Each of these special release whiskeys delivers a unique flavor profile that embodies the innovative spirit of West Cork Distillers.

Bog Oak Charred Cask:
Aroma - Spice, dried leather with a sweet dried fruit undertone 
Taste - Intense spice, malt and cracked pepper 
Finish - Spice, nutmeg and long lasting malt"

From me:
This will be the most unusual Irish Whiskey you'll taste. There's an earthy undertone to the flavor that I find really compelling, and there's more smoke than you might be used to from Ireland. I would call this the wine drinker's/Scotch lover's/cigar smoker's Irish Whiskey. The method for imparting this flavor profile is also unique: rather than smoking the malt, the barrels used at the end of the aging process are charred using a bog oak fire. The result is both light and earthy.

​Jean-Louis "Grande Réserve" Côtes du Rhône ($13.99)
Southern Rhône Valley, France
From the distributor:
"This wine is the creation of Jean Louis Canto, owner of the great Châteauneuf-du-Pape estate Domaine de la Roncière. Jean-Louis produces this “Grande Réserve” from Plan-de-Dieu, a region which now covers an area of 1,500 hectares at an altitude of 100 meters. The vines grow on a bed of red clay packed to a depth of 10 metres with a mass of smooth-rolled pebbles. Given this stony foundation, the skimpy soils yield little: some barely have enough grapes to produce one bottle of wine per vinestock. The wines are all reds, made from three of the Côtes du Rhône’s leading grape varieties: Grenache, Syrah and Mourvèdre. From this soil, they produce wines that are high in color, dense and concentrated. The nose is reminiscent of the surrounding garrigue, with scents of thyme and bay laurel.

Juicy yet structured Côtes du Rhône displaying aromas of red berries and black fruit, hints of earthy undertones and fine tannins. This wine will seduce your senses and bring a touch of elegance to hors d’œuvres, pork and roasted meats.

Grapes: 85% Grenache, 10% Syrah, 5% Mourvèdre
Soil: Sand and clay
Age of Vines: 30 Years Old
Fermentation: 60% whole cluster, 40% destemmed in concrete for 18 days
Aging: 12 months in concrete vats
Production: 144,000 bottles per year"

From me:
I have been planning to introduce a mid-level Côtes du Rhône, and this one found me at just the right time. It is an incredible value for money, an excellent example of a more robust style from the region, and very well-balanced. Fermentation and aging take place in concrete, which allows for flavor development without taking on characteristics of a barrel. I am very pleased to offer this wine.

​Cantine Monfort Blanc de Sers Brut Nature ($21.99)
Trentino
From the producer:
"Blanc de Sers Brut Nature is a sparkling wine produced in according to Metodo Classico method: nine months on the lees obtained from the grapes Valderbara, Vernaza and Nosiola cultivated on the terraced hills of Serso and Viarago. The optimal altitude between 550 and 700 meters a.s.l., the particular acidity of these grapes and their delicate aroma combined with the right period of ageing on the lees provide a quality creamy sparkling with a fresh and enchanting bouquet. Brut nature, zero dosage or pas dosé, the choice of our sparkling wine master to make in the flûte what grapes and terroir have to say.

Colour: pale yellow.
Bouquet: white flowers and a hint of green apple enhanced by a touch of hay.
Perlage: enhances the flavor and length.

Accostamenti gastronomici
Excellent as an aperitif, it goes very well with light appetizers, with dishes based on fresh water fish and seafood, soup and mushrooms."

From me:
I carry several wines from Cantine Monfort because they are doing a great job of making high quality wines from lesser known, indigenous grapes. This sparkling wine is elegant and delicious, and is a nice step up from Prosecco. Perfect for your special someone!

Querciavalle Chianti Classico Riserva ($24.99)
Tuscany
From the producer:
"Since the year of the wine estate establishment in 1954, the Riserva Querciavalle has always been considered as one of the most representative wine of the Losi family’s production. Appreciated also by the most demanding customers for its excellent quality, this wine represents the real authentic expression of Chianti Classico appellation. 

Wine making: Fermentation in stainless steel tanks at a controlled temperature lower than 27° for about 15-20 days, which is the average suitable time for extraction from the skin of colour, polyphenols, tannins and other typical features of Chianti Classico. After alcoholic fermentation, the wine is placed in cement-vitrified tanks for the second fermentation, until the malic acid gets totally exhausted. Only at this moment, the wine will be ready for ageing in wood Aging: 24-30 months in 53 hl Slavonian oak casks Refining: an additional rest in bottles for 3-6 months before merchandising further enhances Chianti Classico aromas and flavours. 
Bottles produced: 15,000 

Colour: brilliant deep ruby red, tending to garnet with aging
​Bouquet: intense, fine and charming, recalling ripen fruit, berries and vanilla;
Flavour: warm and harmonious; elegant noble tannins, dry, complex and with long-lasting finish
​Serving Suggestions: T-bone steak, lamb, wild boar and wild game"

From me:
The first time I tasted this wine, I didn't have strong feelings about it. Chianti is not my favorite, so I struggle a little with choosing which to sell in the shop. The second time I tried it, I was lucky enough to be dining with Francesco and Valeria Losi (daughter of the winemaking family and head of international sales). Over several courses we tried all of the brand's wines, and when I had the Chianti Riserva paired with food (specifically pork osso bucco), it was a revelation. It's no secret that a great pairing will bring out the best of the food and the wine, but this Chianti really demands to be enjoyed with a meal. You can appreciate it on its own, but a hearty, fatty, rich dish will really let it shine.

Goretti L'Arringatore ($39.99)
Umbria
From the producer:
"60% Sangiovese, 30% Merlot and 10% Ciliegiolo 

MATURATION: about 14/16 months in barrique
REFINING: about 12/14 months in bottle
AGEING POTENTIAL: 10 or more years depending on the vintage 

COLOUR: intense ruby red with violet hues
BOUQUET: complex and very intense, with notes of mature, exotic fruit and honey
TASTE: aromatic, elegant with fine notes, long and lingering
SERVE WITH: roast and grilled meats, excellent with mature cheeses and pasta dishes with tomato sauce.​"

From me:
This is newer to the shop, and I'm very excited to have another Umbrian wine to offer. L'Arringatore is bold and rich, though not really full-bodied. There's quite a bit of dark fruit balanced by firm tannins. I think a California Cab drinker will be especially drawn to this. It's best if opened two hours before drinking.

Cantine Monfort Teroldego Rotaliano ($19.99)
Trentino
From the producer:
"This wine is unanimously considered the prince of Trentino wines. The vine is native to Trentino and the wine shares certain biochemical characteristics with Marzemino. It takes its name from a village near the town of Mezzolombardo called Teroldeghe. The fundamental characteristic of this variety is that it grows and gives its best only in the Piana Rotaliana area whose soil is the result of alluvial detritus deposited by the River Noce.

WINE MAKING METHOD
Traditional red-wine fermentation on the skins, malolactic fermentation and refining first in stainless steel, then in bottle for some months.

TASTING NOTES
Colour: intense ruby red with purple highlights.
Bouquet: intense, fruity with blackberry and bilberry notes.
Palate: full, warm with a rounded softness.

FOOD MATCHING
Roasted red meats, grilled meats and strongly flavoured cheeses."

From me:
Teroldego is a fairly obscure indigenous grape, and when you find it, it's rarely as a 100% varietal. This wine is medium bodied, with a racy acidity that comes from the cooler climate in which the vines grow. The flavor profile is somewhere between Pinot Noir and Gamay, but with more depth.

Tenute Soletta Sardo Cannonau ($18.99)
Sardinia
From the producer:
"The 'Tenute Soletta di Umberto Soletta' agricultural holding has a recent history if compared to cellars that are hundreds of years old. However, it has an interesting story of love and passion for the Earth since being launched. The proof? Umberto is still, even today, cultivating a vineyard and an olive grove that he planted with his dad when he was 5. While he was studying, Umberto would spend most of his spare time in the countryside: his big passion together with motorsports (when he was young, he took part in various Rally competitions). After completing his studies, he started working the fields full-time, keeping an important family tradition alive.
 
This passion later became his job. A 'farmer', as he likes to describe himself. In the mid ‘90s, he created the cellar and planted various vineyards, knowing that the value of a wine also depends on the quality of grapes and of the place where they grow.
 
Through intense land reclamation, combined with utmost attention to landscape details, he has brought back the traditional typology of the vineyard by creating a harmonious relationship between the human intervention and the surrounding, sometimes wild, natural environment.
 
The cultivation of vineyards respects the principles of integrated pest control to preserve the environment for future generations we borrowed it from. Today, the company is run by Umberto, his wife Caterina, his sister Pina and the elder father who still work in the vines and cellar every day despite being 95 years old.

Vinification: In red and maceration with skins for 20 days.
Ageing: 24 months in stainless steel on yeasts
Refining in the bottle: 12 Mounths
Colour: Ruby, clear and shine
Flavour: Intense and typical perfume, with mineral and earthy recalls, pomegranate and sweet violet.
Taste: Balanced, warm with glyceric strength well contrasted by round and elegant tannins.
Gastronomic combination: It perfectly matches grilled red meats, pasta with game sauces and aged cheeses."

​From me:
Cannonau is also known as Grenache (France) and Garnacha (Spain). When the grape comes from Sardinia, though, it has a character all its own. The soil and climate produce wines that are higher in alcohol, but low in acidity, with mineral and tobacco undertones. Sardinian Cannonau is like no other wine, and is a must try. This is a particularly nice example of the style.

​Scarbolo Campo del Viotto 2015 ($43.99)
Friuli-Venezia Giulia, Italy
​From the producer:
"An intense deep ruby red color with pomegranate hues. Ripe notes of marasca cherries, sweet tobacco, dark chocolate and ripe wild berries.
Intense on the palate, with soft sweet tannins and spiced persistent finish.

Grapes: 100% Merlot

Fermentation: The first whole clusters harvested are dried out for about 20  days, then the fermentation occurs in small Oak Barrels. After the
fermentation, barrels are sealed and the wine remains in contact with the skins until mid December.

Aging: 2 Years in small Oak barriques; then 6
Months in the bottle prior to release
Production: 850 Cases"

From me:
Another wine from Scarbolo that flips the script. Hate Merlot? Think it's an unimpressive varietal? Try this wine. From the partial raisinating of the grapes to the long aging, this takes Merlot to the next level. Elegant and rich.

We previously tasted the 2013 vintage, which is wonderful (both on the day of opening and the next day). This is the 2015, which was an excellent year for Italian wine. As of this posting, Sage is the only store in Upstate NY that carries this vintage, but there is still very little of it. This is a perfect special occasion or gift wine.

​Casinova di Neri Irrosso ($21.99)
Tuscany
From the producer:
"We believe that wines are the fruit of the vineyard and of man's labour.
The care and passion in working the land has to take into account the characteristics of the land, the microclimate and the variety so as to produce a unique distinct wine able to express its territory. For over forty years our evolution has been marked by careful targeted choices that have distinguished our estate and the wines we produce creating their own style.
A constant search for particular soils that exalt the quality and uniqueness of our wines and farming practices that respect the land and the vines are followed by attentive care in the making of the wine. Our wines are the fruit of exceptional combinations of soils and microclimates together with passionate and meticulous work enabling us to obtain constant results and to enhance the distinct features of the grapes throughout the different vintages.

This wine is born from the grapes of the 'Cetine' vineyards to the south of Montalcino where our Brunello Tenuta Nuova and our Rosso di Montalcino come from. It is obtained from Sangiovese Grosso and Colorino grapes (the plants are reproductions of old varieties that we found in our oldest vineyards). We tried to produce a wine typical of our land and closely linked to it but with the style and characteristics of Casanova di Neri wines. It can be drunk at once or kept for some years giving even greater satisfaction.

Vinification: selection table for bunches, de-stemming, selection table for individual grapes. Vats filled by gravity. Fermentation without use of yeast additives and maceration in open conical vats at controlled temperatures for ¾ weeks Aged in oak barrels for around 15 months and 6 months in bottle.

Tasting notes: Intense ruby red, hints of wild cherry, violets and red fruits ample and easy to drink with excellent persistence. Serve at a temperature of 16° - 17° opening the bottle a few hours previously or decant delicately.

Accompaniments: Tuscan cold cuts, pasta with tomato sauce, roast white meats."

From me:
Brunello di Montalcino is considered one of the top Italian wines, but even a "bargain" bottle will cost you upwards of $30. This is in part because the production area allowed is small, and because Brunellos must comply with a longer aging requirement. The other two Montalicino wines produced from Sangiovese demand less aging (Rosso di Montalcino) or can be both younger and blended with other grapes (Sant'Antimo). Irrosso is a fine example of the latter, though it has quite a bit of barrel age on it. This one is a very good alternative to higher priced wine from the area, and it still gives you an idea of the style and terroir of Montalcino.

San Marzano Primitivo di Manduria ($15.99)
Puglia
From the producer:
"Production area:
San Marzano, Salento, Puglia. The area is about 100 meters above sea level, with high average temperatures and medium-low rainfall. The soft soil layer is clayey and quite thin, with a good presence of rocks.

Ageing:
In French and American wood barrels for 6 months.

Ageing potential: 
A wine that preserves its organoleptic characteristics for 5 years.

Tasting notes:
Ruby red colour enriched with violet reflections; generous bouquet, which recalls ripe cherries and plums, with pleasant notes of cocoa and vanilla. This wine has a velvety texture, softened by the warmth of the Primitivo grapes; the finish offers notes of persistent sweetness.

Best served with:
Savoury first courses, lamb and game with rich sauces, hard cheeses."

From me:
Primitivo is genetically very similar to Zinfandel (they are both clones of the same Croatian grape), and it produces a round, fruit-forward, and smooth wine. While many Italian reds are noted for their strong tannins, Primitivos are a bit more mellow and approachable. This is a great example of wines from the "heel" of Italy, where the climate and soil lend bold ripeness and light earthiness.