(2022) Made from Trebbiano Spoletino, grown at 320 metres altitude. Aged six months on the Lees with some skin contact, the colour is light yellow, and the nose is pungent and aromatic, herbal with some wild scrubland notes, the palate is juicy and fruity, with plenty of grapefruit cut and energy, a pithy lemon and bags of personality.
(2022) Made from Gamay del Trasimeno, which is in fact a synonym for Grenache, this underwent spontaneous fermentation, with 20% whole bunches. After six months in cement tanks it was aged for a further 12 months in 1,000-barrels, six more months in bottle meaning a full two years of ageing. The colour is a soft and relatively pale ruby, that belies the power within. Firm cherry and cherry-pit aromas with a sheen of polished wood, then great sweetness of fruit onto the palate. Spices marry with the alcohol and sandy, but grippy, tannins to give lots of savoury, chewy character. There is well-judged acidity to balance.
(2022) A really interesting wine, an orangey/salmon colour, made from Gamay del Trasimeno grown at 320 metres. The wine was made in stainless steel and cement tanks. It has a vibrant, sherbetty nose of raspberry and strawberry, the palate too has that blend of pulpy red fruit sweetness and vibrant, citrus acidity giving a very tangy finish.
(2022) Made from 100% Gamay del Trasimeno (Grenache), spontaneous fermentation is followed by maceration on the skins and 10 months ageing in cement tanks. A bright and quite transulcent ruby, aromas are delicate with a wild strawberry and floral edge. The palate is very pure and sweet-fruited, a wine with lots of graceful fruit sharpened by fine and firm tannins and acidity, surprisingly weightless in the mouth given its 14% alcohol, balanced and drinks nicely.
(2022) This is basically a 'Pet Nat' with zero dosage and undisgorged, so expect it to be lightly hazy. It is 100% Trebbiano Spoletino, aged six months, and only 3350 bottles were produced. Pale yellow with a gentle mousse, there is a yeasty character to the lemony, bread aroma. Sharply-focused on the palate, it is bone dry, and very refreshing, crisp green apple and citrus stay sheer and sherbetty to the finish. No UK stockist at time of review.
(2020) Clearly the most memorable thing about this Umbrian blend of Sangiovese with Merlot and Cabernet Sauvignon is the packaging: the 'Frugal Bottle' is a radical new paper bottle - actually a paper bottle with a food-grade plastic liner inside. It splits into the two components - paper and plastic - with the press of a thumb, for easy home recyling and is said to have 1/6th the carbon footprint of glass. And the stuff inside? It's a lightly-oaked red, with an appealing and juicy nose that combines bright red cherry and blackcurrant, a subtle vanilla and spice softness in the background. In the mouth that upfront, savoury but ripe fruit character is deliciously drinkable, a wine with a tight tannin and acid framework that leaves it quite pert and juicy again, on the quaffable side of straightforward gluggability, but savoury and spicy in the finish. Watch the video for more information.
(2001) A super-Umbrian blend of Cabernet Sauvignon, Merlot and Sangiovese that has earned 91 points from Robert Parker, and a top rating from Gambero Rosso. It has a vividly dark colour and appealing, sweet, dark berry fruit and smoky earth nose. A background of creamy vanilla comes from four months in barriques. The palate is full and rich, with dark plum and chocolate flavours, but also a really keen edge of bittersweet cherry fruit that adds a crisp, lively sheen. Very savoury and chewy, with some tannins and again that creamy oak fleshing out the finish.
(2000) This has a lovely nuttiness with a distinct almondy sweetness to plenty of peach kernel and apricot fruit. More of the same on the palate with a warm and spicy undertone and round, generous acidity that is very harmonious. Delicious and very good.
(1999) Very, very sweet, jammy fruit on the nose. A touch over-ripe? Mulberries and damsons with a dank edge. That same sweetness of fruit on the palate with vanilla and spice from new oak and quite firm tannins giving it backbone.