Forget Tropical Sauvignon: Voglar 2017 Has Gone Smoky, Saline and Serious
Peter Dipoli Voglar 2017 shows mature Sauvignon through citrus, herbs, smoke, saline tension and remarkable freshness
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All posts by Alfredo Ravanetti
Ronco dei Tassi Malvasia 2024 Review: Old Vines, Ponca and a Precise Collio White
Meta Description: Ronco dei Tassi Malvasia 2024 delivers peach, citrus, herbs and saline depth from old vines on Monte Quarin. Ronco dei Tassi’s Malvasia 2024 comes from old Malvasia Istriana...
Schioppettino: The Friulian Red Grape That Came Back from Near Extinction
Schioppettino combines red berries, black pepper, herbs and freshness in one of Friuli’s most distinctive and age-worthy native reds.
Latinia 2019: Why Nasco Makes One of Sardinia’s Most Interesting Sweet Wines
Latinia 2019 turns late-harvest Nasco into an amber Sardinian wine of honey, apricot, citrus peel and spice
Montefalco Sagrantino Passito 2015: When a Brutal Red Grape Becomes a Great Sweet Wine
Còlpetrone’s Montefalco Sagrantino Passito 2015 is a reminder that Sagrantino’s original identity was not built around dry red wine alone....
Voltumna 12.15 Review: The Tuscan Pinot Nero Made from Two Lost Vintages
Voltumna 12.15 blends two warm Pinot Nero vintages into a mature, savoury Tuscan red with real personality
Vigna Lenuzza Schioppettino di Prepotto 2019 Review: Pepper, Red Fruit and Friulian Elegance
Vigna Lenuzza Schioppettino 2019 combines cherry, dark berries, pepper and herbs in a fresh, elegant Prepotto red
Jaipur Beyond the Pink Walls: Rajput Forts, Scientific Genius and the Bazaars of Rajasthan
Jaipur reveals far more than pink façades, blending Rajput forts, scientific ambition, living bazaars, intricate textiles and some of Rajasthan’s richest food traditions.
Jaswant Thada: Marble Chhatris, Rathore Ancestors and One of Jodhpur’s Most Elegant Monuments
Beneath Mehrangarh, Jaswant Thada turns white marble, carved screens and ancestral ritual into one of Jodhpur’s most refined royal memorials
Triscele Cefalù: The Sicilian Seafood Restaurant That Thinks beyond the Usual Grilled Fish
Cefalù gets inventive without losing Sicily: Triscele turns red prawns, panelle, tenerumi and mackerel into one sharply focused dinner.
