Nose: nice. Elegantly floral.
Palate: ok. Sweet lemon. Mineral.
13%
The source$17 down to $15.30 — 5 months ago
Had it with leftover grilled fish and shrimp from Christmas Eve. Nice dinner. Very acidic, tingles the mouth. Some green apple and light lemon. — 6 months ago
Ruby colored. Fruity but spicy. Some undertones of wood. Just an excellent wine to with Alla Vita. — 8 months ago
The yellow-tinted wine smells floral and tropical, with white flowers, apricot and mango coming through on the nose. There is also a bit of citrus minerality, like a sidewalk after a rain. The palate shows the stone fruit and tropical aspect, with a hefty slice of acidity to go along with it. So fresh and racy is it that one can feel free to pair this Pinot Grigio with seafood rather than restrict it to salads. — 5 years ago
島田屋で購入
オレンジワイン
ジュースのような甘やかさと爽やかさ — 6 years ago
King. M. — 4 months ago
Preis: CHF 50.- — 4 months ago
Riserva 2011 Baron’ Ugo Monteraponi Chianti Classico, better 2017-2019 — 6 months ago
Nice, but a little less dry, peppery than we prefer — 5 years ago
This was great. Reviews here are crazy — 6 years ago
Nice Chianti. A bit feral at first - 45 mins in the decanter and a slight chill bring things into more balance. Obviously could take more time in bottle but expressing pretty well overall even at this point. Has that great Radda lifting acid finish. Nice pairing with chicken scarpariello. — 5 months ago
Lively vintage! Would drink many times over. — 7 months ago
Earth, dark cherry, dust, blackberry, red currant, and tar on the nose. Acid and dark red fruit tang up front. Tannins, baking spice, and subtle oak on the mid-palate. Cocoa, Luxardo cherry, tar, dark chocolate, & subtle tobacco and ash on the finish. This is a beautiful wine, on its own or with food. — 10 months ago
Normally Friday is Pizza and Pinot but tonight we decided to do this Chianti Classico from Borgo Scopeto from the lovely Elisabetta Gnudi. — 4 years ago

So smooth, we really enjoy this one. — 5 years ago
Frank Fahs
Berry and floral right after the pour. — 4 months ago