"Supercharged modern, Sangiovese that combines Italian characters with new world fruit" Steve bennett, Master of Wine, Importer

"This is splendidly fruited and enticing on the nose, showing dark berry, warm spice and toasted nut aromas with a hint of dark cocoa. The palate displays excellent weight and plump mouthfeel, wonderfully supported by fleshy texture and finely infused tannins. Harmonious and flavoursome with a lengthy satisfying finish" Sam Kim, Wine Orbit

"Medium-bodied red with red berry/cherry, spice/anise and grapevine stem flavours supported by fine tannins balanced by a hint of sweetness which allows the wine to be enjoyed with or without the complication of food, but many pasta dishes would work" Bob Campbell, Master of Wine, Real Review

"Memories of sipping on Italian wine like this at the beach by a bonfire or at a friend’s home next to the pool on a warm summer’s evening came flooding back the moment I engaged immediately with this wine. Flavours of plums and tart cherries, a gentle grip of tannins and plenty of acidity invade the palate easily. There’s fine velvet mouthfeel, a core of red fruit flavours and balanced even finish. So very easy to sip on" Cameron Douglas, Master Sommelier

Sangiovese is Italy’s most famous and most planted variety with 55k ha. Despite the international renown of Sangiovese in Tuscan wines such as Chianti and Brunello di Montalcino, the variety is just as important in the region of Romagna (where the cities of Rimini, Riccione, and Ravenna are located) with 3500ha planted. In fact, after years of research, it has emerged that two of the finest clones, R24 and T19, are in fact from Romagna. Established as a DOC in 2011 the style is altogether different than that of Tuscany. When it is the product of lower yields, so that there is real concentration of colour and flavour the elusive character of pure Sangiovese emerges in a spectrum somewhere between mulberries, prunes, spice, tobacco and leather – savoury rather than sweet. It is also common, as is the case with this wine to employ partial drying (appassimento) of the grapes to add extra richness, weight and depth, almost like supercharging the wine. This rich, flavoursome example made by talented winemaker Scipione Giuliani at the Poderi del Nespoli (Est. 1925) winery has character well beyond its price.