-  -

N/V

- 92 points -

Antonio Moretti purchased this 35-acre Maremma property in 1999, and previous vintages of Poggio al Lupo included 30 percent alicante and petit verdot. Now he makes it entirely from cabernet sauvignon, aged about 15 months in French oak, imparting a note of charred wood to the brambly fruit flavors. A note of eucalyptus adds freshness, joining notes of anise, dried herbs and mint. Decant and pour with rack of lamb in a rosemary and garlic rub.

April 2016


À propos de Wine and Spirits Magazine

Founded in 1982, Wine & Spirits is published eight times a year and read by over 200,000 members of America’s wine community. Consumers and wine professionals read the magazine for information on established and up-and-coming regions and producers, the art and science of viticulture, industry happenings and food and wine pairing. Wine & Spirits, the only wine publication to win the James Beard award five times for excellence in wine writing, evaluates more than 13,000 bottlings every year.