Date tasted: August, 2011
Where: MPLS
Notes: A gift from Ron and Kelley's cellar, this wine was my introduction to a blend of Italian vareitals (and techniques) that I will certainly want to try more of if this wine is typical. The re-pressing ('ripasso') produces a concentrated flavor similar to the 'amarone' technique of waiting to press until the grape has been picked and partially dried.
Dense in both color and body, this is a red-meat wine all the way. Very long and lush--heft reminiscent of a good port but without the stickiness and possessing more tannins. Should I be so lucky to encounter it again, I will pair it with closer attention and a proper meal.
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