Just 20 kilometres south of Siena, Tuscany, the hilly enclave, the commune of Montalcino, measures 16 Km. in diameter with the eponymous town sitting at its highest point. The medieval town appears sleepy and stuck in time, but not when it comes to wine, red wine in particular. Here, the now world-famous Brunello di Montalcino was born, and continues to be produced.

It is one of Italy’s best, and the best tasting red wine derived from the sangiovese clone. Sangiovese is Italy’s most popular red grape variety.

Montalcino is relatively isolated from the mainstream of wine trade and this may partially explain why this high-quality red wine remained obscure long after Ferrucio Biondi-Santi discovered a clone of sangiovese with better flavour and physical attributes than regular vines.

Brunello, literally translated, (the little brown one) yields wines that taste great and age very well. In fact there are still a few bottles of Brunello di Montalcino from the 19th century in the cellars of Biondi-Santi.

But the wine remained relatively unknown both in Italy and abroad well into 1960’s, then Banfi, an American wine importer of Italian origin, decided to import and promote Brunello di Montalcino after establishing a large estate in the region. From then on, there has been a surge in demand, partially because Banfi was successful in marketing the wine in the U S A. No product can succeed in the U. S. A. without well planned and funded promotion activity. However, with fame and increased demand, the inevitable happens – prices start moving upwards.

By 2002 there were well over 70 producers of Brunello di Montalcino (more than ten times in the past 50 years), producing close to six million bottles, whereas in 1960 the number was 100,000.

In 1960 the Italian government promulgated wine laws. For Brunello di Montalcino, the minimum barrel aging was stipulated as 42 months, plus 12 months in the bottle.
Occasionally, the fruit fails to ripen fully. This happens infrequently in Montalcino. Such vintages are described as “mediocre” or l”less successful”.

Grapes that are not fully ripe yield a wine that does not benefit from lengthy barrel aging. Thus, in 1990 the compulsory barrel aging was reduced to 36 months and 12 months int eh bottle.

For riserva quality, one more year of aging is required. Some winemakers age their wines in 225 litre French (Allier and Vosges) barrels for a short time and make up the required ageing in the bottle. This keeps the wine vibrant. .

A Brunello di Montalcino of a highly rated vintage requires at least ten years of cellaring before it sheds its youthfulness, then the flavours harmonize.
It is important to distinguish Brunello di Montalcino from Rosso di Montalcino, which is made using brunello grapes, but barrel aged only for six months and an equal period in bottles. Needless to say, Rosso di Montalcino costs one-third of regular Brunello di Montalcino.

Here are now two styles – traditional, svelte model that ages well, yielding rich and opulent wines, and more fruity, concentrated, intense, and powerful versions with distinct cherry aromas. The latter pleases the nose and is full bodied on the mid-palate. North Americans prefer this version.

Presently, 65 per cent of Brunello di Montalcino goes to the U S A, five to the United Kingdom, ten to Switzerland, and an equal amount to Germany. Canadian liquor control boards, mainly by the government owned Liquor Control Board of Ontario, purchase a small quantity.

In Europe Swiss and Germans travel to Tuscany, even for a weekend, and visiting tourists are responsible for much of the sales.

The fortress of Montalcino is both a museum and a wine shop, featuring the products of all wineries and other agricultural products, namely pecorino Toscano, honey and salumi.

Many wineries, including Col d’Orcia, Altesino, and others, are involved with clonal selection research to determine the most suitable for the region. Meanwhile, the Bindi-Santi clone is declared a National heritage by the Italian government as clone 5 BBS.

Sangiovese is a difficult grape, highly sensitive to its environment, thin-skinned, slow ripening, and prone to rot if it rains when the grapes are ripe. Over-cropping sangiovese dilutes its flavour. 6 – 7,000 vines per hectare works best, with severe pruning to limit the yield to five to five-and-half tons per hectare.

In Montalcino, the soil is clay based with patches of galestro (crumbly marl-like soil). Clay based soils yield structurally strong wines, whereas those of galestro produce elegant and refined wines.

The best and richest wines emerge from the sun-baked vineyards south of Montalcino.
Biondi-Santi’s Il Greppo vineyard is located there.

Just outside of town is Fattoria dei Barbi, owned and managed by Donna Colombini-Cinelli. Her son is now in charge of day-to-day management of the property, in addition to another vineyard in Maremma closer to the Tyrrhenian Sea to the west.
Fattoria dei Barbi is well known for its cellar-worthy wines, particularly riserva quality that must be aged longer than regular Brunello di Montalcino.

Fattoria dei Barbi’s wines are reasonably priced. The 400-hectare property produces cheese, wheat, sausages and ham. The on-site restaurant serves typical Tuscan fare, well worth experiencing.

Barrel aging has now become problematic. Previously, wineries employed botte (upright Slovenian oak barrel with a capacity of 75 hectolitres). Now winemakers are debating whether they should employ 25 hectolitres botte, or use French oak (Allier or Nevers) with 225 litre capacity. Small barrels age the wine faster and impart strong oak flavours if maturation is prolonged. Then there is the question whether old barrels should be used (second or third year) as opposed to new for every vintage.
Of course, any winery can decide to sell Rosso di Montalcino after one year of barrel aging, but the flavour difference is noticeable, and so is the price.

Here are some of the most reputable Brunello di Montalcino wineries:
Fattoria dei Barbi, Biondi-Santi, Col dèOrcia, Marchesi Antinori, Argiano, Castello Banfi, Tentua Nuova, Ciacci, Piccolomini dèAragona, Val di Sugo, Siro Pacenti, Conti Constanti, Casa Nova delle Cerbaie, Fanti, Il Palazonne, Lisini, Salicutti Piaggione, Livio Sassetti, Silvio Nardi, Castelgiocondo, Casanovo di Neri, Tentimenti Anglini, Capanna, Frescobaldi, La Gerla, Poggio Antico, Roberto Cosini and Romitorio.

Never miss a post! subscribe via RSS or subscribe via e-mail.   Post writer – Hrayr Berberoglu – E-mail – Read his books?

Italian cities have a particular flair. This may be the layout, the architecture, or the people, but all have their appeal, some more so than others.

Parma, in Emilia Romagna, is a small town with specialties known worldwide – Parmigiano Reggiano and prosciutto di Parma, and the Barilla pasta manufacturer. The third is not a specialty, but Barilla is well known for its quality pasta. Interestingly enough, all Italian pasta manufacturers import their hard four (durum) from Canada, process it, and then export a good portion of it to many countries including Canada.

Needless to say, residents of Parma love their football (soccer), opera and are infatuated with fashion.

Giuseppe Verdi, a local son, composed many operas, and most are still staged in Teatro Regio.

Parmigians’ love to dress well, and follow fashion closely, they also love their breads, patiers and cakes.

Parma is made for walking – you can walk to Piazza della Pilotta, the former residence of the Farnese family. Now this huge and ornamental edifice houses the city’s national gallery, archaeological museum and the Farnese theatre. It was lovingly restored after World War II.

After crossing the Verdi Bridge, walk to Giardino Ducale, the French-style gardens that once surrounded the summer residence of the Franese Family. You must not miss the museum dedicated to Arturo Toscanini.

Once you are back in city centre and Piazza del Duomo, you can visit the Bishop’s Palace and the Duomo (Cathedral). It is an enchanting Romanesque church full of angels and frescos by Corregio.

Parma’s cheese, actually a gift to the world, Parmigiano-Reggiano is inimitable. It requires the milk of a specific race of cattle, grazing on delimited pastures, and the cheese is aged a minimum of 24 months in specially designed warehouses with a specified humidity and temperature. Three-eyar old Parmigiano tastes better, but also costs more. This is the only cheese astronauts are allowed to take with them in their expeditions to the outer world. The reason for this is the exceptional textural characteristics of this unique cheese.

Many cheese manufacturers outside of the region and Italy try to imitate Parmiginao, but are never successful.

Parma ham is another specialty that has appellation controllee status in Italy. The pigs are fed a special diet, and must be of certain weight and the ham must be aged for a minimum of one year in specially designed warehouses.

Getting there: You can fly to Rome by a number of airlines from Toronto via Frankfurt am Main, London, Paris or Alitalia direct to Milan and then to Parma.
Alternately, you can rent a car in Milan and drive to Parma.
Ryanair flies from London to Parma direct.

There is no shortage of hotels and bed and breakfast establishments (turismo.commune.parma.it) or (eimiliaromagna-turismo.it).
The food is always tasty, even in trattorie, but outstanding in Antice Corte Della Vicine Farini, Enoteca Fontana, and La Greppia.

Guest Writer – Hrayr Berberoglu E-mail or interested in his books?.

Veneto, although one of the most famous wine regions of Italy, produces huge quantities of wine, but Tuscany, and Piedmont market their wiens at higher prices and enjoy a more respectful acceptance of their wines.
Veneto is home to Soave, Bianco di Custoza, Bardolino, Valpolicella and many others.
Soave is quaffing wine, fruity, light to medium-bodied white wine, almost exclusively made using the garganega.
Bardolino on the other hand is a pale red medium-bodied wine suitable for lighter meals and Italian antipasti (green olives, marinated squid, marinated octopus, artichoke hearts, prosciutto, capicollo, cheeses, sausages).
The most famous of all Veneto wines is Valpolicella, which can be Valpolicella, Valpolicella Classico, from the heart of the region, Valpolicella Superiore (one more degree of alcohol than the regular wine of that vintage), amarone, from dried grapes, and recitto della Valpolicella, dried from the upper parts of the bunch and thus sweet.

The following grape varieties may be used – corvine, rondinella, and molinara, corvinone, and croatina. Most wineries use only three these being corvina Veronese, molinara and rondinella.
For amarone each grape bunch is inspected, rotten grapes discarded. All bunches are placed on specially designed wooden trays to be dried in a well-ventilated attic. During this period, which may by up to 120 days, grapes lose at least 30 per cent of their weight, concentrating sugars, aromatics, and tannins. They are subjected to a controlled noble rot, of which corvina is most susceptible.
Corvina provides richness, rondinella colour and tannin, and molinara rounds off the blend.
Amarone and recioto della Valpolicella are always high in alcohol, 15 per cent often more, and should be enjoyed in moderation. This wine is always full-bodied, concentrated, intense, rich and luscious, fruity but offers a lot of nuance.
Amarone can be simply that, or classico from the heart of the appellation, or from a single vineyard.
In all cases, amarone age well and require food to appreciate their depth and full flavour.
Respectable wineries sell poor quality wines of unsuccessful vintages in bulk to lesser establishments in an attempt to protect their reputation.
It is important to buy from reputable producers, and select the vintage with due care.
Once amarone is made, the lees are collected and added to regular Valpolicella and re-fermented. This process, called ripasso, which yields more flavourful, dark, and fuller, bodied regular wines.

Amarone wines benefit from decanting at least two hours before enjoyment.
The better known and reliable wineries are – Qunitarelli, Agricola Masi, Fratelli Tedeschi, Tommasi Viticoltore, Azienda Agricola Gamba, Cacotto del Merlo Campagnola, Tezz Ma Roat and Zenato.

Amarone Le Quare, 2004, Azienda Agricola Gamba
Composed of corvina (50 Per cent), corvinona (30), rondinella (10), molinara (5), and croatina (5), this is a massive wine to be enjoyed with appropriately flavourful dishes, i.e. roast rib of beef, game stews, beef stews, beef shanks, braised short ribs.
085340 $ 50.95

Recitto della Valpolicella Classico, Cacotto del Merlo Campagnola
Superbly balanced, concentrated and powerful.
084079 375 ml $ 33.95

Amarone Classico, 2004, Tommasi Viticoltore
This rich amarone gushes with ripe cherry and plum aromas, buttressed with vanilla and toasty flavours from barrel aging.
Dry and round with ripe tannins, this full-bodied wine is best with roasted wild boar, or beef stews, or aged hard cheeses.
356220 $ 52.95

Amarone Classico, 2004, Zenato
Crushed current and dried fruit aromas dominate. Full bodied with fien tannins, this powerful wine requires at least two years of cellaring.
413179 $ 52.95

Amarone Classico, 2004, Fratelli Tedeschi
Excellent deep flavour, layered in the mouth, evolving and constantly changing from nice to great. It intense, well balanced and possesses a long aftertaste.
433417 $ 44.95

Valpolixcella Ripasso, 2005, Tezz Ma Roat
This roand and fruity wine is well balanced and specifically suited with mushroom ravioli, or gnocchi.
084053 $ 17.95

Capitel dei Nicalo Valpolicella Classico Superiore, 2006, Fratelli Tedeschi
Tedeschi is a family winery with a reputation for consistently high quality. This wine was made with grapes subjected to a short drying process. It is full bodied, fruity, rich and luscious.
984997 $ 18.95

Guest Writer – Hrayr Berberoglu E-mail or interested in his books?.

Rivetto Barolo Giulin 2004.

Rivetto family started wine activity in 1902 in a small village located in Asti region called Montaldo Scarampi. In the 1921 they deicided to move to Alba’s downtown in Rattazzi street n.2 where they began a successfull wine-trade.
Nearly forty years later, in 1939, Ercole, the family’s patriarch, sealed the winery’s fate when he purchased the estate of Loirano of Vassallo counts. The estate sits 400 mt above sae level, occupying 89 acres facing the spectacular Serralunga d’Alba Castle and the charmingly picturesque village of Sinio. The vineyards extended from the southwestward along the highest hilltop.
The land has been prized for many generations. As a token of esteem and hospitality, the Falletti family, owners of the Langhe property, best owed upon their cousins, the Vassallo Counts, this rich land located in Loirano, a region synonymous with age-old quality.

This barolo is pleasant with soft tanin and gently spiced with intense cranberry fruit still round and good. It is very drinkable and we do recommend this vintage.

Have you tasted this or another wine, you are welcome to add a dice/review in our wine guide
Winesworld.

Never miss a post! subscribe via RSS or subscribe via e-mail.

Barolo and Barbaresco, are the two most important red wines and the crowning jewel wine region of Piedmont, in the northwest, celebrated vintage 2004 claiming it to the best yet. Both regions enjoy a worldwide reputation for their monovarietal (nebbiolo exclusively) vinted from this capricious grape.

This indigenous grape tastes only at its best if and when grown in the volcanic soils of this region coupled with the unique (cool) climate. Growers planted nebbiolo elsewhere in Italy (Lombardy), California, Australia, New Zealand, and even in Ontario, but to date no one has been able to duplicate the aromatic delicacy and textural strength of this unique grape variety.

Of the two, Barolo ages better, longer and offers more flavour and depth. Barbaresco’s quality has been improving gradually over the last 20 years. The biggest proponent and price leader of Barbaresco is Angelo Gaja whose wines have captured the imagination of serious and well-heeled wine consumers.

Barolo long considered to be the “King of wines, and wine of kings” is a relatively small region (1400 hectares) producing an average of eight million bottles pending on vintage. Barbaresco’s soil is more calcareous than those of Barolo, hence the wines are softer, fruitier, and almost perfumey.

In the last quarter century, traditional winemakers retired and/or sold their wineries, or turned them over to their university-educated offspring’s. They are convinced that quality and intensity of their wines must improve constantly, while prices that reflect demand must be reasonable.

Traditional winemakers, like Bartolo Mascarello, seldom emphasised single-vineyard (here called cru). Barolo’s young vintners know differences between sub-regions and even single-vineyards exist and are readily observed by connoisseurs who taste nebbiolo wines frequently. They try to make Barolo that emphasises the unique flavours of the grape.

They even know that the top of the hill site here called Bricco produces better quality fruit and wines of higher alcohol levels that are fuller bodied.
Vintages in Barolo and Barbaresco play an important role in quality and prices vary accordingly. 1996, 1997, 2000, and 2004 yielded very fine wines, and 2004 is claimed by most to be the best yet.

This vintage was released in 2008, and the wine must be aged (in upright Slovenian oak barrels of 6300 – 9000 litre capacity) for a minimum of 36 months, and one year in the bottle. 2004 by all accounts was perfect with the right amount of precipitation and a hot growing season. The fruit came in excellent condition and winemakers made the best wine they could possibly make.
Here are the wineries and their brands that are recommended:

BAROLO

Vietti, Barolo Villero Riserva
Paolo Scavino, Barolo
Manzone, Barolo Bricat Le Gramolere
Ceretto, Bricco Roche
Giacomo Borgono, Barolo Riserva
Gianfranco Alelsandira Barolo
Roberto Vierzo, Barolo Brunate
Roberto Vierzo, Barolo Vignetto Cerequio
Roberto Vierzo, Barolo La Serra
Ascheri, Barolo
Renato Ratti, Barolo Marcenasco
Aldo Contern,o Barolo Granbussia Riserva
Giacomo Contratto, Barolo Cerequio Secolo
Emilio Altare, Barolo Vigneto Arborina
Domenico Cerico, Barolo Pajana
Marchesi di Barolo, Barolo Riserva

BARBARESCO

B Giacosa, Barbaresco Asili Riserva
Ceretto, Barbaresco Bricco Asili
Ceretto, Barbaresco Bricco Faset
A Gaja, Barbaresco Sori Tildin
Moccagatta, Barbaresco Basarin
La Spinetta, Barbaresco Vigneto Gallina
Vietti, Barbaresco Masseria
Marchesi di Gresy, Barbaresco Martinenga Camp Gros
Paitin, Barbaresco Sori Paitin
Paroccho de Neive Barbaresco

Guest Writer – Hrayr Berberoglu E-mail or interested in his books?.

Villa Cafaggio Chianti Classico Riserva 2004

Vineyard area: Perfectly placed in Panzano in the Conca d`Oro, the Villa Cafaggio estate has 40 ha of vineyards, 85% of which are planted with Sangiovese. Over the past 15 years a major re-planting program has taken place. Vine density has been increased to 5.100 vines per hectare, producing less than 1,5 kilos of grapes per vine. Vines which have now reached perfect maturity are being used to produce the Chianti Classico.

We have tasted this wine before, that is the 2000 vintage. Normally the 2004 should be better than the 2000, but this wine we did like the 2000 more.

The wine is full-bodied with tastes of cherry and plum and finish of with a nice oaky character.

Have you tasted this or another wine, you are welcome to add a dice/review in our wine guide
Winesworld.

Never miss a post! subscribe via RSS or subscribe via e-mail.

Homemade everyday pizza which is healthy and very good!

This is the pizza we are making about every Saturday except in the summertime. It is healthy, very good and easy to make. We begin with the paste. Mix together 4 dl flour, a little salt, 2 spoons olive oil and 1.5 dl water (temp. 50 degrees Celsius) mixed with yeast. Let it rest for about 30 min.

We use a rolling pin on the paste to get it thin. It is not that hard it takes max 3 min. A little more to clean up afterwards but not that bad.

We oil the baking tray with olive oil and put the paste and all ready purchased pizza sauce.

We are tight on the cheese and use 16% low fat type. Remember this is an everyday pizza.

Today we are using ham, paprika and leek, don’t have on too much as the pizza is getting soft and fluffy.

Then it is time to enjoy the pizza with a glass of soda or wine. It is great with pizza as you can vary on the topping and you will have yet another taste. Do you have any point of view or suggestions?

Never miss a post! subscribe via RSS or subscribe via e-mail.   Post writer – Morten – E-mail

Renato Ratti Barolo Marcenasco 2004

This is again a good vintage, I do think we had been lucky with our choice of the 01 and the 04 vintage. This wine tastes of licorice and tobacco, full bodied and smooth and elegant all the way.

This is indeed! a good buying.

Have you tasted this or another wine, you are welcome to add a dice/review in our wine guide
Winesworld.

Never miss a post! subscribe via RSS or subscribe via e-mail.

Tenuta il Sogno Nebbio06 Tenuta il Sogno 2006.

This is again a very good wine from Tenuta Il Sogno. This is their first attempt with the nebbiolo grape and the result is as I put it very successful. The wine is full bodied with taste of fresh red berries. The finish has hints of spices and is a little dry.
We do recommend some food to this wine, but it can work alone with some for instance chips.

See all wine from Tenuta il Sogno.

Have you tasted this or another wine, you are welcome to add a dice/review in our wine guide
Winesworld.

Never miss a post! subscribe via RSS or subscribe via e-mail.

When it comes to sales of red wine, Italy is at the top. The sales boost up with 17% compared with 2007. Never before has it been sold so much red wine from Norway in a year.

The sale are reduced for the next 3 countries on the list
- France, Spain and Australia.

- Chile has increased the sales for the first time in 8 years.

The sale went up 2.8% in 2008.

This is the increase/decrease in 2008 with the most selling countries at the top:
.

Italy 17,1%
Franche -2,3%
Spain -1,3%
Australia -7,7%
Chile 12,5%
Portugal -7,4%
Argentina -4,8%
South-Africa 12%
USA 2,8%
Hungary -17,3%
Other -23,9%

source: Vinmonopolet.no

Never miss a post! subscribe via RSS or subscribe via e-mail.

Tenuta Il Sogno Barbera d`asti Terre Degli Amici 2006

This is absolutely the best vintage so far. It is a beautiful Barbera wine that has a great structure. It is pure, simple and fruity, while it has strength all the way. It beats us that it has the same power from start to finish. And it is a vintage with good length something we have missed in previous years.

More wine from Tenuta il Sogno.

Have you tasted this or another wine, you are welcome to add a dice/review in our wine guide
Winesworld.

Never miss a post! subscribe via RSS or subscribe via e-mail.

Ca` Montini Amarone della Valpolicella Classico 2005.

The Pizzolo family intends to maintain the excellent reputation of the Ca’ Montini brand name, a traditional quality wine maker. Ca’ Montini wines are well known throughout the world, and are served in the most exclusive restaurants. Located in Marano di Valpolicella (Verona), in the heart of the’ Amarone Classico’ production area.

This is a great vintage for this producer and wine. It tastes of dark red berries, spices, a litter bitter and some oak in the finish. It fits good with typical rustic food like steak and potatoes.

Have you tasted this or another wine, you are welcome to add a dice/review in our wine guide
Winesworld.

Never miss a post! subscribe via RSS or subscribe via e-mail.

We have been in Italy and tasted lasagna and decided to try to create our own version. Aka lasagna – the Italian way. And here is the result, the recipe and photos:

Meat sauce
————-
3.5 kg minced meat
3 dove garlic
12 rasped carrots
4 bottles of Dolmio pasta sauce (500g) with extra spices

white sauce
——
500 gram butter
flour ca 3dl
white pepper
3 bouillon cube ( chicken/turkey )
ca. 3/4 nutmeg
ca. 3 L milk
some sugar

–

Pasta
———-
10 egg
1 kg pasta flour
little olive oil

We start with some ingredients. We have a big form, so it goes with a lot of minced meat. Cook minced meat with chopped garlic. Then put in the pasta sauce and grated carrots.

This is the Ingredients for the white sauce. I will not go into how to make white sauce here, but it should taste good of pepper and nutmeg.

Here is the finished fried minced meat with pasta sauce and carrots.

Real homemade pasta is a must and everyone is helping out.

Start by adding a thin layer with minced meat.

Then we add a layer of pasta sheets and covers with the sauce. It is important to get the edges good covered with sauce. The mid need not be 100% covered.

After some work it looks like this.

After 1 hour and 15 minutes it looks like this. Bake in the oven at 200 degrees with a little higher temperature at the end. Cover the top the first half hour. With this recipe we have food to 15-20 people. We were 8 this time and ate half.

Finally, I can sit down and enjoy dinner with a glass of red wine.

————————————————————————————-
Do you like my articles, subscribe to my RSS feed.
Or you can get the articles sent by e-mail.

Barbera d`Asti ( Ca`bianca ) 2005

This wine has medium body is fresh with good taste of red berries. The finish is combined with oak and spices and is firm and has a fine length. Absolutely on the best Barbera wines we have tasted. We do recommend it strongly. We have tasted the last 4 years vintage of this wine and we are happy with all of them!

Have you tasted this or another wine, you are welcome to add a dice/review in our wine guide
Winesworld.

————————————————————————————-
Do you like my articles, subscribe to my RSS feed.
Or you can get the articles sent by e-mail.

L & C. S.A.S Taurus 2006.

This Chianti is young, powerful, fresh and very good with tastes of red berries and pepper. It was perfect for the steak we had this Friday evening.

Have you tasted this or another wine, you are welcome to add a dice/review in our wine guide
Winesworld.

————————————————————————————-
Do you like my articles, subscribe to my RSS feed.
Or you can get the articles sent by e-mail.

Castello de Vincigliata
( outside Florence in Italy )
Here lives Bibi Graetz, son of the Norwegian artist Sunniva Graetz and married with the Norwegian Bennedicte harper. Together with the wine maker Alberto Antonini they make the wine Testamatta, with has got very good credits around the world.

————————————————————————————-
Do you like my articles, subscribe to my RSS feed.
Or you can get the articles sent by e-mail.

Renato Ratti Barolo Marcenasco 2001.

This wine is full-bodied, full flavored and elegant with tastes of licorice and tobacco. It is perfect for a pepper steak with that power it has in the ending. Dice 5- (85 points).

Have you tasted this or another wine, you are welcome to add a dice/review in our wine guide
Winesworld.