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I can't begin to explain or cover every Italian grape or blend. I'm not an expert and there's just too many of them. Most of the wines you'll see are the big names – Barolo & Barberesco (Nebbiolo), Brunello & Chianti (Sangiovese), Valpolicella & Amarone (Corvino), Barberas and Dolcettos. The rest are minor varietals only found in Italy that are used to make everyday table wines and are what you'll find on this page. Most are medium-bodied with a good deal of acidity, noticeable tannins and bright red fruit flavors. Italy does not have a super-hot climate like most of the New World countries, so their wines aren't ripe and unrestrained. Usually better with food, even older vintages need some air to show their true flavors. Many I've had are more enjoyable a day or two after opening the bottle...if they last that long. To learn alot more, check out the book shown above.


spacer.gif2007 Cantine Colosi Nero D'Avola, SicilyRATING: **
spacer.gif2006 Cantine Colosi Rosso IGT, SicilyRATING: *
spacer.gif2006 Banfi Col di Sasso IGT, TuscanyRATING: **
spacer.gif2006 Paolo Scavino Rosso Vino di Tavola, PiedmonteRATING: **
spacer.gif2005 Cantine Colosi Rosso IGT, SicilyRATING: **
spacer.gif2005 Donnafugata Nero d'Avola Sedara, SicilyRATING: *
spacer.gif2005 Zenato Valpolicella Superiore Ripassa, VenetoRATING: ***
spacer.gif2004 Menhir Negroamaro, Salento, PugliaRATING: **
spacer.gif2003 Domenico Clerico Arte Langhe, PiedmontRATING: **
spacer.gif2003 Le Fabriche Rosso, PugliaRATING: **
spacer.gif2003 Mastroberardino Radici Aglianico, Taurasi, CampaniaRATING: **
spacer.gif2003 Tormaresca Castel del Monte Bocca di Lupo, ApuliaRATING: **

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**** Outstanding | *** Delicious | ** Enjoyable | * Drinkable
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