(2024) From third generation winemakers this is 100% Turbiana from hillside vineyards. Hand-selected fruit is softly whole bunch pressed and fermented in stainless steel. It's a zippy example, aromas of juicy apple, confit lemon and a hint of peach. The palate has texture and plenty of sweetness, then that brisk acidity and sparky brightness of the fruit, edged with a little saltiness powers through. No UK stockists at time of review.
(2019) Dried herbs and dried cherry, mostly Corvina but 16% of Sangiovese in this wine, introduced by Massimilla’s father due to the family’s Tuscan roots. Dusty and ashy aromas. Good sweet fruit, with 14% Molinara also giving some spice, but good freshness and acid, a fresh style of red.
(2019) A sweet earth character here, more of that dusty cherry from this blend of Corvina, Rondinella and Molinara, but a more concentrated style with 30% appassimento from the double fermentation system. That fragrance from the cherry wood is there, with a strong palate showing some coffee and plummy fruit, lots of spice into the well balanced finish.
(2019) Mostly Garganega and made in stainless steel tanks, with 40% Sauvignon Blanc which sees a little barrel fermentation. Mealy and pear fruit, an Asian pear crunch and into a limpid, mouth-filling palate, a lemon rind sense of fat and acidity. Good freshness, with a touch of exotic sweet fruit, but finishing dry.
(2019) Meaty, dense stuff on the nose, with that concentrated, dry graphite character. From a limestone vineyard I visite, the palate has real meatiness, dry, touched with coffee and a little game. Real firmness here, a savoury umami grip and bit of muscle and sinew to the tannin and acid framework, plenty of chewiness here, but once again really good freshness. Should cellar for a decade plus.
(2019) From a vineyard bought by the family in 1353. More tobacco and cherry and floral lift and perfume, that slightly ashy quality. The lovely sweetness of ripe cherry and juicy, plump currants, and a beautifully judged residual sugar, but set against it keen, cherry skin acidity and tight tannins, with an underpinning of violet and bittersweet dark chocolate, a deliciously balanced wine. Around 60g/l residual sugar. Price for 50cl.
(2019) A blend of 80% Corvina, and 10% each of Rondinella and Oseleta. From volcanic soils high in the hills. The nose is taut, with graphite and minerals rather than anything overtly fruity. 15 months in oak adds a little creamy weight, but it remains taut and showing beautiful extract with tight tannins and firm acid backbone, a smooth but elegantly austere wine with great length.
(2019) Brolio means ‘Clos’ in the local dialect, this is a single vineyard IGT Veronese wine. Same blend as Toar, and a small production. More ripeness and richness compared to the Toar, with 30% dried Corvina and 24 months in 600 litre casks giving both meatiness and openness, the initial hit of sweet plum and cherry fruit giving way to lovey acidity and firm tannic structure.
(2019) Again, 70% Corvina, 25% Rondinella and 5% Molinara. Now made with a blend of fresh and dried grapes instead of Ripasso. 15 months in 600-litre and giant 9000-litre vats. Delicious aromatics from a 5* vintage, dried cherry and red liquorice. Andrea says this should age for 20 years without a problem. Delicious smooth palate, glycerine and touch of umami, but finishes on sweet fruit.
(2019) Comes only from the slopes with long sunset exposure - hence the name - and at least 90 days appassimento, followed by 24 months in oak - mostly large barrels - and a year in bottle. Delightful dried cherry and herbs, a nice note of mneatness, but elegance too. Andrea says it is a "25 year wine." In the mouth lovely lifted cherry and floral aromas come to fruition, delicate and energetic flavours despite being a big wine - a gentle giant - with such lovey precision yet warmth and weight with that touch of sweet dried fruit in the finish.
