We shed a tear when we pour the last drop of this beautiful Valpolicella. Bigger than most Valpolicellas, it is packed with fresh plum fruit. It’s a blend of Corvina Veronese, Rondinella and Molinara.

	- Tom Marquardt & Patrick Darr - The Capital (MD) - 25 April 2007

"While hailstorms raged all around the Montegradella vineyard during the 2004 growing season, this fortunate plot was pardoned. The result is this satiny red - made of Corvina Veronese, Rondinella and Molinara grapes - that's plum like, stone dry and smoky. Match it with piquant Asiago vècchio cheese and you'll create a scandalously sensuous marriage made in Veneto. Mamma mia!"   * * *

	- F. Paul Pacult - Sky (Delta Airlines) - March 2007

"Round, moderately complex and well balanced; a Valpolicella tasting of cherry, toast, pepper and herb."   * * * *

	- Ronn Weigand - Restaurant Wine Issue #104 - 28 December 2004

“Vibrant, smoky aromas of black cherry, earth, and peppery cedar. Offers well-structured flavors beyond its price of plum, black earth, graphite, and citrus.”   92

	- The Wine News - October/November 2004

“Medium to full bodied with moderately rich black-cherry fruit and hints of mocha and cranberry; balanced finish.  Grilled sausage, meat loaf.  Serve now, but will hold for some time.”   Value

	- Santé - September 2004

“. . .full bodied, supple and lightly oaky wine, with rich fruitiness and a medium long finish.  Excellent value.”   * * * *

	- Ronn Weigand - Restaurant Wine - August 2004

"Delicious charred berries with a tarry concentration are characteristics here. The finish is plumy with some morello cherry and it is superb chilled."

	- Malcolm Gluck – Travelspirit - February/March 2004

". . .flaunts delicious, charred berries with a tarry concentration and a plummy finish with very little tannins.  It would be superb chilled and served with the Christmas turkey."

	- Guardian/The Observer - 13 December 2003

". . . reminds us why Valpolicella was so popular in the past. Rich with intriguing dried fruit character, it bears no relation to the mass-produced Valpolicella saturating the market. Devoid of harsh tannins or astringency, you can enjoy it the next time you have pizza or other take-out Italian food. It's also great with a simple steak."

	- Michael Apstein - The Boston Globe - 8 April 2004

"Aged in large oak casks for two years and showing just the right touch of wood, this appealing red is a blend of Molinara, Corvina and Rondinella grapes. With smooth tannins and rich flavors of cherries, plums and spring flowers, this medium-bodied wine has flavors that linger nicely on the palate."   86

	- Daniel Rogov - Ha'Aretz Daily - August 2002

"Lovely cherry fruit aromas with a note of vegetable. Full bodied and round with low tannins."

	- Santé - November 2001

"Black cherry ruby paling to the rim. The bouquet has plum-laced bitter black cherry fruit with licorice root and vinous overtones, and hints of the herbs of a field in summer. On the palate the wine is fairly light, with tart cherry fruit supported by some clean slightly green tannins that flow into a warm somewhat citrussy finish with some tannic overtones."

	- Kyle Phillips' Italian Wine Review - August 2001

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