(2007 vintage) It has a soft, dusty-bramble lead-in, a warm but gentle spice (the wine’s aged for up to three years in big old Slavonian barrels, which means the wood has a relaxed farmhouse feel), a generous swoosh of sour red cherry acidity and, the thing that makes it, a little feral elbow of something dark, like lava, that comes from the aglianico and gives it interest.
It’s pleasing to find a wine of this price that’s had a chance to mellow a little, too: at five years old it hasn’t been churned through the winery, pushed into a bottle and sold at the earliest opportunity. And it shows; this is a wine that feels like it’s had time to hang out.
Victoria MooreTelegraph, 27/04/2012
(2007 vintage) A brilliant wine for the price. I first tasted it in Familigia Lazzati, a restaurant in Lewes, and if you're a fan of the more savoury classic wine styles, you'll love it... it's a wine with backbone and class that's an ideal match for rich tomato dishes or tangy hard cheeses.
Olly SmithMail on Sunday Live Magazine 13.03.2011
(2009 vintage) Affectionately known as ‘the Biffer’, by the Great Western Wine team, this is a well-seasoned, mature, power-player from Italy. For a wine which has been aged with care, and time, over 3 years,and not rushed out of the barrel and onto the shelves, it offers terrific value. Its home is the little-known region of Molise, on the Adriatic coast, just north of Puglia, and its one of Italy’s secret weapons. Made from a blend of Tuscan Montepulciano, and the dark, brooding Aglianico grape, with a little Trebbiano blended in, its an intriguing mix, with a soft, very savoury, style. It’s relatively light for a southern Italian power player, at only 13%, anddelightfully softened by its maturity, with lots of cherry and fig fruit on both nose and palate. These characters are combined with a dense, smoky, licorice edge from the Aglianico, and enhanced by aromas of cedar, rosemary and wild thyme.it’s honest, it’s unpretentious, and it’s a great food wine. I can’t think of many better to go with all manner of tomato and meat based pasta dishes, or pizzas – both perfect rugby and TV food.
Angela MountBath Magazine, February 2014