2005

**** |
Fragrant, full bodied, and crisp, this is a supple, well balanced blend, with light oak character and a long finish, tasting of red currant, cranberry, and cherry.

- Restaurant Wine, Ronn Wiegand, Issue #121-122

2003

Fine Italian Red |
It's a fine Italian red from the Po River valley south of Milan, a blend of the familiar Barbera and the not-so-familiar Bonarda grape, the local name in Lombardy for Croatina, a different variety than the Bonarda of Piemonte. It's a very dark wine, blackish-purple at the center, clear garnet at the edge. Fresh berries make for an appetizing aroma, warm and ripe; on the palate, mixed-berry fruit is shaped by tart, lemon-squirt acidity in a wine that, like many of its Italian brethren, is made to go with food.

- Wine Lovers Page


**** |
A full bodied, crisp, fruity blend, with moderate richness, and a crisp finish. Similar to a Piemontese Barbera, if slightly richer. 60% Barbera, 40% Bonarda.

- Restaurant Wine, Ronn Wiegand, Issue #105, March 2005

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