Jeremy Shanker

Sommelier at RN74

9.5

Cheapest bottle on the table, but stole the show! — 6 months ago

Benjamin Lauer

9.0

Minerals. In the best way. — 4 years ago

with Amy

Bob McDonald

8.9

I hardly get a corked wine (so many screw caps in Australia these days) but now I’ve had 2 in successive nights. Not as bad as the Clape Les Amis Syrah last night . This Etna was very dusty and “partly corked” if you like. Quite fulsome on the palate for an Etna red. Palate is earthy, savoury, mineral with cherry (liqueur). All the descriptors that make Etna Reds appealing. A touch of oak influence which is not usual but not unwelcome. — 5 years ago

paolo

9.2

Ottimo al naso veramente persistente : odore di spirito da pulizia . rimane leggero dopo un ' ora senza essere trippo corposo nonostante 14 GR !!! — 8 years ago

Riccardo L.

9.0

Mmmmmmmmmmm so beautiful. How can you possibly do better than this for $15? Full, thick, deep... sounds x-rated. — 9 years ago

Stanislav Lobanov

9.0

(16.5/20) Насыщенный гранатовый цвет. В носе преобладают тона выдержки в дубе (кофе, шоколад) из под которых робко выглядывают вишня и клубничный джем. Интенсивные, "замшевые" танины. Во вкусе также доминирует дуб. Долгое послевкусие. Мощное, неординарное вино. — 10 years ago

Seth Masterson

9.4

Taste this and you will understand what Vermouth/Vermut/Vermutti used to be and why there were bars dedicated to the drink before it became the sad mixer of vodka and gin it is today.
I'm a sucker for back stories and the recipe for this one was found recently written down by another ancient vermouth producer Florence centuries ago. When the son of this distillery took over he decided to try to make it and what an amazing job he did. There are so many components and layers between the florals and bitters and perfect sweet/sour balance of this I need a lot more than one glass to sort it all out. Now I'm on the hunt for a bottle.
Some of the magical ingredients: calamus, holy thistle, juniper, iris and rhubarb — a year ago

Martinez

8.9

Andrea Franchetti’s flagship red, Passorosso is made with 100% Nerello Mascalese from various contrade (crus): Malpasso, Guardiola, Santo Spirito, Favazza and Arcuria, at different elevations and soils. Aged in large neutral oak barrels and bottled unfiltered. Bright, pure, red fruit on the nose. Quite powerful and ripe. Red fruit and hints of blood orange — 4 years ago

Scott Soren

9.4

This was a great find. I’ve had their reds, but never their white. Great body. Minerals and honeycomb, with hints of Meyer lemon. This was so good now, and looking forward to one with some age. — 5 years ago

Maxwell Burns

Hospitality Kenwood Vineyards, Winemaker GARA

9.5

Yup, yes, yeah — 8 years ago

Andy Tam

9.0

Really open up and express itself after 2 days. Light jammy like blueberries semi sweet linger. Clau wanted something not so heavy despite the Aussie sirloin and garlic chip onion vinaigrette baby choy sum — 9 years ago

Maddalena de Zambiasi

9.0

Bellissimo colore trasparente e brillante. Profumi di spezie dolci e bacche sotto spirito. L'assaggio e rinfrescato da una giusta freschezza e un buon tannino controbilanciato da un alcolicità importante ma non invadente . Un bel vino. — 9 years ago

Jeremy Shanker

Sommelier at RN74

9.1

Tasty Etna Bianco. Chalk, sea salt, white grapefruit. — 2 years ago

Joe Fischer

9.2

Tasting at Tenuta seller Terre Nere. Abut bolder, crisper, and more minerality that Santo spirito. Very nice. — 4 years ago

Arpad Gorgenyi

9.1

It’s improved with some air in fact :) — 4 years ago

Laura McNeill

9.1

Bought in Florence Oct 2019 — 6 years ago

Maddalena de Zambiasi

9.2

Intenso e profondo, amarena sotto spirito, sfumature evolute di tabacco dolce da pipa, fungo porcino, sottobosco. Fresco e dolcemente tannico. Piacevolissimo! — 9 years ago

Andy Tam

9.0

Excellent slightly creamy and very light chamomile. Fantastic creaminess to coat the spicy black peppercorn mud crab — 9 years ago

Dmitri

9.5

Its good volcanic clarity. — 10 years ago

Robert Parks

8.9

I like it. Full bodied Tempranillo with a hint of spice. Good balance — 10 years ago