We love a good Rosso Piceno, the blend of cherry-fruited Sangiovese and darker berried Montepulciano grown and drunk along the Adriatic Sea in Italy’s Marche. This is a great one, nicely ripe and smooth, done all in steel, and built for immediate, fruit-filled, enjoyment. With a chill it’s a terrific summer sipper and it plays well with burgers, bacon pasta, pizza, etc. And if you’re grilling a nice piece of fish to enjoy with a scattering of herbs and olives, nothing could be better.
For You If: You’re after an Italian red that’s eminently gluggable cool and that also opens up to food friendly complexity with air; you need a red for grilled fish, mussels or fried calamari – this will shine with all that, too.
Not For You If: You’re looking for the dark, chocolaty, power of Montepulciano from Abruzzo to the south or the firm tannins and oak of Chianti Classico – this is generous, smooth, and light on its feet.
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