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100 Percent Grapes: Finding Natural Wine in Tuscany

Marko Kovac
Features
6 min read
Amidst the discussion among wine writers on just how much “natural wines” should be included in wine lists, I am flipping through a 50-page wine list in one of Siena, Italy’s more renowned osterias. “So, anything interesting in there?” my Significant Other wonders, me being lost among wines of Italy’s

2008 Vietti Langhe Nebbiolo Perbacco

David Honig
Wine Reviews
1 min read
Terrific bright red fruits backed by anise. Cherries, earth, black tea and a field of violets are all restrained by huge but smooth tannins demanding cellar time or enthusiastic decanting. This is jut a baby, a declassified Barolo that will be approachable in half the time of its big brothers.

Bastianich 2010 Adriatico Friulano

Remy Charest
Wine Reviews
1 min read
They used to call it tokay or tocai friulano, but because of European restrictions on words that can identify a wine (think "Champagne," for instance), the grape became known as simply "friulano," to appease the Hungarians of Tokaji. Whatever one wants to call it, it is a delicious wine, one

Francesco Vezzelli Lambrusco di Sorbara 2011

David Honig
Wine Reviews
1 min read
The color is very pretty, a light ruby with pink fizzy bubbles. Aromas on the nose are sweet cherries and dried strawberries, with a light touch of dried herbs. On the palate the primary driver is acid, not fruit.  The same cherries and strawberries are there, along with the herbs,

2010 Banfi Centine Bianco Toscana IGT

David Honig
Wine Reviews
1 min read
The color is a pale bright yellow. The nose is very pleasant, with offering a blend of tropical and citrus fruits, mango and grapefruit, with toasted sweet rolls in the background. The Sauvignon Blanc leads on the palate with white grapefruit and fresh-cut grass. Honeysuckle shows on the mid-palate, followed