DG,E

Racina Wine

Carmelo Cambereri

Nose: Fresh red berries, wild strawberry and raspberry, with delicate floral notes. A touch of citrus peel and herbal character adds freshness, subtle vinous, earthy edge. Palate: Light-bodied, juicy and energetic. Bright acidity carries flavors of sour cherry, red currant .The semi-carbonation gives the wine a gentle, refreshing lift rather than a pronounced sparkling character. Slightly savory and mineral on the mid-palate. Finish: Dry, crisp and pleasantly bitter, with lingering citrus, red fruit and a faint herbal note.

ENTROPIA

Racina Wine

Carmelo Cambereri

Appearance: Deep golden/amber, lightly cloudy. Nose: Orange peel, dried citrus, apricot and Mediterranean herbs, with a distinctly floral/aromatic lift from the Zibibbo. Palate: Dry and textured rather than sweet; ripe citrus and stone fruit, subtle tannic grip from the skin contact, and a pleasantly savory quality. Acidity: Medium, enough to keep the wine fresh despite its skin-contact texture. Finish: Long, gently bitter/citrusy and aromatic, with a saline/mineral impression. Overall style: More fresh, energetic and drinkable than heavy or oxidative. A tasting note for an earlier Entropia vintage similarly describes an elegant, clean nose with extra aromatic layers from Zibibbo and emphasizes its drinkability.

Sangiovese

I Mandorli - Maddalena Pasquetti

@Schiaccino

Sangiovese di Suvereto. Potenza finezza e tannino ben definito ed equilibrato. Una bella realtà quella dei Mandorli che porta all’evidenzia un territorio vocatissimo oltre che per il vermentino anche per rossi di personalità! Brava Maddalena

Sangiovese

I Mandorli - Maddalena Pasquetti

@punkit

fruity and spicy , lighter then mostly part of Maremma wines Cherry or strawberry bubble gum / rose / black pepper / iron Light acidity , active acidity , dry tannins

Sangiovese

I Mandorli - Maddalena Pasquetti

@punkit

Really beautiful wine , can be comparable with great brunello Dried red berries , wild rose flowers , spices and tobacco leaf Nice palate with balanced acidity and dry tannins

Sangiovese

I Mandorli - Maddalena Pasquetti

@gallienoteca

🍇Sangiovese "Vigna alla Sughera": fermentation with subsequent maceration on the skins, racking and aging in wood for 8 months; subsequent aging in cement and bottle. 🍇 Cabernet Franc: from an old vineyard, a rare wine produced only in the best vintages, aged in wooden barrels and later in amphora. 🍇Zino: Moscato di Alessandria grapes come from the estate-owned vineyard located in Pantelleria. The grapes are harvested and then processed in the winery in Tuscany. After brief contact with the skins and fermentation in cement, aging takes place in amphora for 6 months * * * #mandorli #toscana #tuscanywine #cabernetfranc #sangiovese #moscatodialessandria #pantelleria #anfora #amphora #wines #wineevents #mindthepleasure #senigallia