Spectacular Italian Dining in Rural Indiana

Spectacular Italian Dining in Rural Indiana

On Sunday, we traveled to Delphi, Indiana, 25 miles northeast of Lafayette, to wife Linda’s hometown, for a birthday celebration dinner for brother Stan, with sister Dr, Pat. 

We dined at Paretta’s Italian Ristorante on the courthouse square, city center Delphi, adjacent the Delphi Opera House, immediately opposition the Carrol County Courthouse - “La Tavola Where Everyone is Family”. 

In their words, “We carry on our heritage of immigrants who ventured to the United States in the late 19th century, seeking a fresh start and carrying with them the rich culinary traditions of Italy. At Paretta’s, we believe in doing things the hard way because it’s worth it. That means hand-rolling fresh pasta, creating mouthwatering dishes from scratch, and taking no shortcuts in our quest to serve you the finest Italian cuisine.”

What an incredible culinary discovery of this dine site -  quant, rustic, unpretentious, the food was outstanding, rivaling our favorite Italian dine sites at home, in Chicago, even New York City. 

The siblings, Linda, Stan and Pat

We could not have imagined such a delightful dinner, in a rustic Tuscan Mediterranean setting, with such extraordinary imaginative and thoughtfully prepared dishes. 

From the “Start the Table” appetizers we ordered the Bruschetta Board - Crostini Bread with Three Flavors - Margherita, Ricatta Honey and Pesto - three different preparations of bread and toppings - all were delicious,  and the Fried Ravioli with Marinera, Alfredo and Pesto Sausage - both were artfully presented and delicious, albeit the portions were small, suitable for two or three, but a stretch for four. 

For Main Course entrees we ordered the Baked Pasta - from the menu - choice of two types of pasta, penne or spaghetti, and choice of five preparations Marinara, Vodka, Alfreda, Bolognese or Pesto, and choice of addition of one of four meats, steak, meatballs, Shrimp or chicken. 

Linda ordered the Penne, Pesto and Steak, while Stan and I both ordered the Spaghetti, Bolognese and Meatballs. Both selections were extraordinary, artfully presented, delicious and ample proportions. 

Spaghetti, Bolognese and Meatballs 

Penne, Pesto and Steak 

Pat ordered the “Brunch Plates” the Calabrian Heat - Eggs, Calabirna Peppers, Pepperoni, Potatoes and Ricatta. 

For a finishing dessert course we had the home-made Tiramisu, which was delectatble. 

A surprising delightful and memorable outing, worthy of the journey. 

Our server Liz was great. 

Afterwards, on our way home, we drove seven miles north of town into the country to visit Arvin’s Acres Winery for a tasting flight of locally crafted wines. I wrote about that in a follow on blogpost - Arvin’s Acres Winery, Carroll County, Indiana. 

Italian Dining at Bacchanalia Little Italy Chicago

Italian Dining at Bacchanalia Little Italy Chicago

We dined at Bacchanalia Italian Restaurant in Little Italy, Chicago, named after the Roman God Bacchus. This follows our wonderful, memorable Sunday afternoon alfresco dinner at another neighborhood restaurant a couple weeks ago featured in this blogpost - Wine & Dinner at Bruna’s in Chicago’s Little Italy.

The Oakley Street barricades are gone as autumn wanes so we dined inside in the small intimate dining room in the rear of the small neighborhood trattoria. 

Since its founding in 1979, Bacchanalia has been continuously family owned and operated by The Pieri Family from Pisa, Italy (Tuscany). It purports to be the longest single-family owned Italian Restaurant in the Heart of Chicago's Heart of Italy area on famous South Oakley Avenue.

Belfonte and wife Noemi Pieri moved to the US in 1958 to pursue their lifetime dream opening their own Italian Restaurant. 

Using recipes they brought from their families in Tuscany, they opened Bacchanalia in 1979, just blocks away from their home. The Pieri’s remained fulltime in the business until 2000 when their daughter and son, Paula & Dante, took over the business. 

Pieri continued to develop new recipes until he passed away in 2006. Today, Noemi still contributes in the kitchen hand making the ravioli.

Entering through the quaint cozy bar, the intimate old fashioned dining room is in the rear, with white table cloth covered tables.

For our dinners we both selected ‘signature dishes’, Linda ordering the baked clams and I had the signature Veal Lombardo.

The Veal Piccata Lombardo is represented as ‘Veal medallions sauteed in a lemon, wine Sauce with Capers and topped with Mozzarella Cheese’, but somehow they forgot the capers. 

Had I ordered the basic Veal Medallions sauteed in a light Lemon Brown Gravy, it might have been more complete and tasty. 

When I questioned the preparation and presentation, they brought me a ramekin of fresh capers, which I added to my now cold entree! Presumably, these are normally cooked in for a more tasty sauce.

Linda’s Baked Clams stuffed with Homemade Filling were okay. 

Perhaps the highlight of the mean was the dessert course. The dessert menu is presented in a quaint colorful booklet with photos of each of the selections. 

I had the Tiramisu which came in a large portion, while Linda had the cannoli. 

Both desserts were delectable. 

From the minimalist wine list we ordered a basic Chianti Classico Reserva. 

Ruffino Chianti Classico Reserva 2021

This over-achieving label is the base entry of the Ruffino family and represents high QPR in this release at retail prices - not so much at tonight’s restaurant price at nearly 3x retail. 

Ruffino apply their century-long Tuscan traditions with new state-of-the-art cellar technology and modern winemaking, operating seven prominent estates in Tuscany, all situated within the major DOCG production regions including Brunello di Montalcino, Vino Nobile di Montepulciano, Chianti and Chianti Classico. 

Founded in 1877 by Illario and Leopoldo Ruffino, their winery in Pontassieve is just outside of Florence. In 1913, the Folonari family purchased Ruffino and started a nearly century-long pursuit to develop and consolidate a collection of estates in Tuscany. Producing wines according to a strict quality standards and  rigorous technical research, Ruffino have became an international symbol of the Chianti region having won numerous awards including the prestigious gold medal at the Bordeaux Wine Fair in 1895.

Winemaker’s notes - “Intense ruby red. This complex wine is characterized by cherry and violet notes with delicate hints of tobacco, white pepper, and a touch of flint. This complex wine is characterized by cherry and violet notes with delicate hints of tobacco, white pepper, and a touch of flint”.

This is 80% Sangiovese augmented with Merlot and Cabernet Sauvignon. 

This was rated 93 Points by Wine Spectator and 92 Points by James Suckling.

Bright ruby red, medium bodied, a bit disjointed, yet, expressive plum, cherry and boysenberry fruits with notes of tobacco, forest floor, thyme and baking spices, with juicy acidity and a tangy texture on the lingering finish. 

RM 89 points. 

https://www.cellartracker.com/w?5096899

http://www.bacchanaliainchicago.com/home2.html

Wine & Dinner at Bruna’s in Chicago’s Little Italy

Wine & Dinner at Bruna’s Ristorante in Chicago’s Little Italy for classic authentic Italian cuisine and wine 

We ventured into the city (Chicago) to attend grand-daughter’s traveling soccer game in the Pilsen, ‘heart of Chicago’ neighborhood with views of the spectacular skyline in the distance. 

After the game, we ventured in to the historic ‘Little Italy’ ‘business’ neighborhood of south Oakley street for dinner. For literally decades, we’ve traveled to Taylor Street, the traditional popular ‘Little Italy’ restaurant district, as we watched the diminishment and closure of the classic historic trattorias there over the years. Indeed, the remaining restaurant that we now frequent there is Chez Joel, a classic French bistro. 

I’m frustrated and regret that somehow we missed or lost track of, and have overlooked this historic Italian ‘business’ neighborhood on South Oakley street, that still features no less than five historic authentic Italian restaurants clustered together on this street. Linda reminded me we dined there together with friends no less than thirty years ago. And, before that, she worked for a brief period just four blocks away and used to dine there with colleagues from work.  

We were delighted to rediscover this historic neighborhood that had blocked off South Oakley street between 24th Street and 24th Place to accommodate dinners on this exceptional, spectacular end of summer, autumn evening.    

We dined at Bruna’s Ristorante, situated on the corner of 24th Place and Oakley. Opened by Bella ‘Bruna’ Cani  in 1933 – the same year prohibition was repealed, it is the third-oldest Italian restaurant in Chicago. (Of course readers of these pages know we feature often Italian Village, THE oldest Italian Restaurant in Chicago.)

The story goes that when Bruna wasn’t cooking for her patrons, Bruna would dance on the bar while her customers sang. Bruna’s legacy continued as, until recently, you could find her daughter Marylyn (Mickey), who passed away in 2013 at the age of 94, relaxing on a neighborhood bench when the weather was right.

Bruna sold the restaurant in 1981 to Luciano Silvestri who shared her same heritage, being from the central Italian region of Tuscany, and shared a passion for authentic Italian food. Luciano still prepares many of Bruna’s original recipes, while also introducing several of his own family’s prized Italian dishes.

Current owner Luciano is a native of Siena, Italy, and has worked in the restaurant industry from a young age, working extensively in Switzerland and London. Before coming to Chicago in 1977, Luciano worked at the renowned Villa d’Este resort in Como, Italy, as well as on the Sitmar and Princess cruise lines.

Today, Bruna’s offers a wide assortment of pasta dishes, tender veal, and, of course, Bella Bruna’s original roast chicken recipe, still served every Sunday. They also boast what many say is the city’s best tiramisu, which Luciano makes himself.

Luciano remains involved greeting customers as well as pouring wine and making espresso.

We dined al fresco on the barricaded street, set up with the tables for diners from the group of restaurants up and down the block on both sides of the street.  

Following fresh Italian bread with virgin Olive Oil and fresh parmigiana cheese, Linda ordered from the classic authentic Italian menu for her entree, the appetizer bowl of fresh mussels in white wine sauce. 

We were served by Josef who has been on the waitstaff there for a mere seventeen years, having also worked previously at the legendary former Como Inn, another Chicago Italian cuisine institution in its day. He followed his father who also served in the notable Italian restaurants in the city and the neighborhood. 

At Josef’s recommendation, I ordered from the Chef’s Specialties, Veal Saltimbocca Alla Romana from the broad selection of Veal and Chicken dishes on offer, along with a side dish of Fettucini Alfredo.

Bruna’s offers an extensive wine list featuring mainly Italian wines with some Californian selections. Bruna’s also imports a Vino Nobile di Montepulciano, a wine made near Luciano’s Italian hometown which is offered by the glass and by the bottle.

They also offer a full page Reserve “Cellar Selections” that includes many classic premier Italian producers and labels including Biondo Santi, Casanova de Neri, Masseto, Gaja, Solaia, Sassicaia, Ornellaia, Valdicava and Tignanello. 

The Cellar Selections Reserve list also offered well known super premium American California classics including Dominus, Quintessa, Phelps Insignia, Opus One, Schafer Hillside, Caymus Special Select, Plumpjack, Far Niente, Groth Reserve and Darioush. 

We ordered this classic traditional Chianti Classico Sangiovese as a perfect wine accompaniment to our Italian cuisine. 

Isole e Olena "Cepparello" Toscana 2018

This highly regarded Isole e Olena is from producer/winemaker Paolo de Marchi. Isole e Olena is named for the formation of the two estates that were purchased by the De Marchi family in the 1950s. 

Fourth generation winemaker Paolo De Marchi studied Agriculture at the University of Turin and worked harvests in California and France before returning to the family estate in 1976. He improved the property in the Chianti Classico region through redevelopment and modernization.

De Marchi earned a reputation as “Mr. Sangiovese” and also the “Dean of Chianti” gaining notoriety balancing tradition with innovation by planting international varieties. 

This label of Cepparello was first produced in 1980 and is widely acclaimed as one of the greatest expressions of Sangiovese.  

He sold the estate and completed his last vintage for Isole e Olena in 2022 after 50 years. His final releases got rave reviews with ratings in the high nineties - the 2021 getting 99 points from James Suckling, 97 from Robert Parker’s Wine Advocate, and 96 points from Wine Spectator. 

Winemaker notes and description of the complex 2015 Cepparello: “Shows lots of black cherries, cranberry tea, caramelized orange peel, roasted herbs and citrus peel. Full-bodied with ripe and quite round tannins that frame layers of cherries. Bright and fresh, yet rich and long at the same time. The Sangiovese character really springs out of the glass.”

This 2018 Isole e Olena "Cepparello" Toscana was rated 96 points by Robert Parker’s Wine Advocate, 95 points by James Suckling, 94 points by Decanter and Vinous, and 92 by Kerrin O’Keefe.

This was my first experience with this producer and I’ll be on the lookout for it in the future while the current era vintages are still available. 

Dark red/purplish colored, full bodied, rich, concentrated, bold, bright expressive bright dried cherry and dark berry fruits, notes of cassis, balsam herb spice, lavender finishing with menthol and exprsso with round tannins on a savory slightly aggressive expressive finish.

RM 92 points. 

https://www.cellartracker.com/wine.asp?iWine=3956336

We moved to dessert - Linda ordered the Cannoli and I had the Tiramisu. Both were delicious. Linda raved about the Cannoli - said it was the best ever!

https://www.brunasristorante.com/

Ciao Isabella Italian Dining Bensenville, IL

We drove through Bensenville (IL) on the southwest corner of Chicago O’hare Airport last summer and happened upon Ciao Isabella Cucina Italiano Restaurant. We made a point to dine there and had a spontaneous occasion to do so this week after attending grand-daughter Lucy’s HS sporting event in the area. 

Ciao Isabello is in a new freestanding modern building with convenient on-site parking, a modern dining room with white table cloth tables and fashionable chandeliers opposite the bar, an outdoor patio for alfresco dining, and high-top tables in the street-side courtyard out front for casual sipping and dining.  

Ciao Isabella Italian Dining Bensenville, IL 

The restaurant is in the heart of the picturesque charming downtown Bensenville, immediately opposite the Metra Communter Rail Station and Parking lot, and adjacent City Park. What fun to enjoy the quaint cozy neighborhood trattoria, and on a night they happened to have ‘Music in the Park’, a community concert, car show and food vendor event. 

Tonight, there was a car show, vendor stalls, and a concert in the park bandstand - part of the summer Municipal sponsored Music in the Park Series.  The park was filling when we arrived and by the time we finished dining, it was full as the music program started. Amazingly, the front street side seating and patio courtyard dining were only partially filled with the music concert going on just across the street. The front window main dining tables were all filled with their front row views of the activities, but unlikely able to hear the live music. 

It will be fun to dine on the patio again during a Music on the Park outing - upcoming are Country Music night followed by Yacht Rock! 

Tonight’s show featured “Simply Elton”, a Tribute to Elton John Band. 

For our impromptu dinner, we ordered from the menu two staple signature pasta dishes, benchmark selections to compare with other restaurants - Fetuccini Alfredo and Eggplant Parmagiana. Both were delicious with ample portions, thoughtfully prepared and presented. 

I ordered the Fettuccini Alfredo - Fettuccini Pasta with Chicken, Peas, Spinach and Alfredo Sauce

Linda had the Eggplant Parmigiana - Baked Eggplant, Spaghetti Vodka Sauce

We each ordered from the limited but basically sufficient carefully selected Italian based wine list a WBTG - Wine By The Glass for an appropriate pairing accompaniment. 

With the Fettuccini - Poggio Morino, Tuscany DOC Chianti 2022

Poggio Morino is the name for a hill, or knoll, and the place where Chianti wine was born. The 90 acre estate is located near the medieval town of Grosetto in the Maremma area of Tuscany in the Chianti DOCG zone. They are known for producing rich, ripe velvety wines that reflect the terroir of their select vineyards.

Winemaker’s Notes - This 100% Sangiovese is dry with hints of raspberries, cherries and violets. Ruby-red in color, well-balanced acidity and tannins.

This provides great QPR - Quality Price Ratio for affordable, pleasant casual sipping with dinner.

Bright Ruby colored, medium bodied, raspberry and cherry fruits with notes of leather and tar with crisp acidity on a moderate tannin finish.  

RM 87 points.

https://www.cellartracker.com/wine.asp?iWine=5494487

With the Eggplant Parmagiana Linda had the Super Tuscan - Greppicante, Super Tuscan

Azienda I Greppi Bolgheri Greppicante 2023 

This is from I Greppi Estate in Bolgheri, the small but extraordinary wine region, situated on the Tuscan coast, 100 km southwest of Florence, 70 km south of Pisa. The estate spans the central and northern sections of the DOC area between the historic hilltop villages of Bolgheri and Castagneto Carducci.

I Greppi was founded in Bolgheri in 2001 by Alessandro Landini who already had a winery in Chianti Classico called Fattoria Viticcio. 

In 2017, the estate was acquired by Dr. Neil McMahon, an Irish geologist, geophysicist, and entrepreneur, who was looking for land in Bolgheri to set up a winery. Joining McMahon was Dale Heathley, a Welshman who works as Director of the company.

The vineyards cover 37 hectares, with 26 planted under vine. The distinctive Bolgheri terroir consists primarily of sandy soils, offering excellent drainage, and clay-rich soils that contribute to greater complexity and balance in the wines.

Just 5 km from the sea, the vineyards are framed by the Colline Metallifere to the east and the Tyrrhenian Sea to the west, the landscape forming a natural amphitheater that captures the coastal Mediterranean climate providing ideal conditions for cultivating international varieties that are cultivated to produce the renowned “Super-Tuscan” style of red wines. 

The I Greppi winemaker is Elisa Rosetti who joined in March 2023 after 17 years as the Assistant Winemaker at Tenuta di Biserno. Prior, she studied viticulture and enology at the University of Pisa. She is aided by consulting Winemaker Emiliano Falsini.

I Greppi are involved in a partnership with the Department of Viticulture and Enology at the University of California, Davis, helping to facilitate research projects between the Bolgheri Consortium and UC Davis

.

This I Greppi Greppicante label is a Tuscan Blend of traditional Bordeaux varietals - 60% Merlot, 13% Cabernet Franc, 13% Petit Verdot, and 14% Cabernet Sauvignon grown on the estate's diverse soils near the Tuscan coast that reflect the region's exceptional terroir. It was aged for 12 months in 2 and 3 year old French oak barrels followed by 6 months in bottles. 

Winemaker’s Note - “This elegant red offers inviting aromas of blackcurrant, plum, and subtle cedar notes. The palate is smooth and well-structured with refined tannins, revealing flavors of dark fruit, spice, and a hint of Mediterranean herbs.”

This was rated 94 Points by Raffaele Vecchione, International Wine Cellars and 92 points by James Suckling.

Garnet colored, medium to full bodied, round, blackberry and black currant fruits with notes of floral, rosemary and dark spices juniper berries with moderate soft tannins on the finish. 

RM 90 points. 

https://www.cellartracker.com/wine.asp?iWine=5296120

https://www.igreppi.com/en/home.html

https://www.ciaoisabellarestaurant.com/

Luigi’s Italian Chophouse, Fayetteville (NC)

Fantastic Italian Dining at Luigi’s Italian Chophouse, Fayetteville (NC)

Moving on, from our visit to Raleigh (NC), we traveled to Fayetteville (NC) to visit the in-law’s and their extended family for a mini-family reunion of the three senior Long siblings. Brother (in-law) Jeff was an Army Airborne Ranger so we visited the Army Airborne & Special Operations Museum.

That evening we dined at Luigi’s Italian Chophouse Restaurant in Fayetteville. . 

Everyone is used the typical Italian Restaurant with the customary predictable menu of standard Italian Specialty dishes. We were blown away by Luigi’s sensational food, extensive informative wine list, and attentive capable service! 

Luigi’s is owned and operated by Nicholas Parrous who also serves as Wine Director and executive chef. 

From Luigi’s menu we had what would be considered typical ‘benchmark’ dishes that we’re accustomed to ordering at other frequently visited restaurants. In each case, Luigi’s not only vastly exceeded our expectations, but in some cases served the best ever entree. 

Such was the case with the Seabass, Eggplant Parmagana, Fettucino Alfredo and the Veal Piccata. 

I was treated to the Luigi’s Veal Piccata - Certified Dutch Veal top round sliced, pounded thin, seasoned and lightly breaded in a Parmesan crust, prepared with sauteed garlic, lemon and capers. And, a side of Luigi’s sensational extraordinary Fettuccine Alfredo - Heavy cream, butter, imported Romano cheese.

I was tempted to order the Chilean Sea Bass but was certain it would be a disappointment when compared to the fabulous seabass entry we’ve been enjoying at home at our regular eatery Entourage. To the contrary Linda and Pat ordered, combined and shared the Pan Seared Chilean Sea Bass and thought it was exceptional, and the best ever (I still favor the Entourage preparation)! The Sea Bass was a 7oz fresh filet, seasoned and lightly floured, pan seared and served over a bed of sautéed baby and topped sweet caramelized onions. They ordered along with the Eggplant Parmigiana - Fresh eggplant lightly seasoned and fried, topped with Marinara sauce and melted Provolone Cheese. They also enjoyed the Eggplant immensely, rating as best ever.  

Luigi’s boasts a respectable Wine Spectator Best of Award winning wine list, awarded each year since 2003. Luigi’s wine cellar holds an inventory of 2200 bottles of 295 different labels with primary emphasis being Italian with broad coverage of California as well. Their Wine Spectator Awards are proudly, prominently displayed in the main lobby. Their 51 page wine list is not only extensive but informative, with reviews and commentaries on many of the wines. Wines are moderately and fairly priced for great value dining.  

From the wine list we ordered this highly acclaimed Brunello. 

Mastro Janni Brunello di Montalcino DOCG 2018

This is from Mastro Janni in Castelnuovo dell’Abate, in the municipality of Montalcino. The estate is near the historic Abbey of Sant’Antimo that dates back to the end of the 8th century.

In Castelnuovo dell’Abate, at the far southeastern corner of Montalcino, Mastrojanni is owned by part of the Illy Coffee family and has a prestigious hotel and villas as part of the estate. The estate is run by Francesco Illy. 

The 270 acre estate is planted to 100 acres of Vineyards in 37 vineyard plots that stretch to the South, Southeast, and Southwest where the proximity to the Orcia River on the eastern boundary, and the Mount Amiata,  an ancient dormant volcano that rises to 1,738 meters, creates a unique microclimate ideally suited to vinifera. 

The “silent giant” Monte Amiata plays a crucial role in shaping the microclimate with cool breezes that descend from its slopes at night to refresh the vines, while during the day, the updrafts generated by the sun along its sides often divert storms, protecting the vineyards.

The thirty-seven vineyard plots are planted to Sangiovese, Cabernet, Moscato Bianco, Malvasia di C., Sauvignon blanc, Trebbiano Toscano and Ciliegiolo, with the largest allotment, 47 acres, planted to the native Sangiovese. 

The terroir in the Castelnuovo dell’Abate area consists of a mosaic of complex soils. The vineyards sit at  altitudes ranging from 180 to 420 meters above the sea level. The remaining land hosts wooded areas, olive groves (around 800 trees), orchards and a vegetable garden that keep the biodiversity of the area alive.

Since 1975, two particular plots are vinified individually and bottled as single vineyard designated labels, an early approach for its time. The two vineyards Vigna Schiena d’Asino and Vigna Loreto represent the best, most acclaimed Mastrojanni production.

This is 100% estate Sangiovese vinified and produced according to Brunello di Momtalcino DOCG specifications.

I’ve written often in these pages about Brunello and what makes it so special. They are sourced from the Italian appellation of Brunello di Montalcino, regarded as one of Italy’s best appellations. Located in south central Tuscany below Chianti, the wines of Brunello di Montalcino DOCG are made of a Sangiovese clone called “brunello,” which means “little dark one,” a reference to the brown tones in the skin of the grape. Unlike some Tuscan appellations that allow other grapes to be blended with Sangiovese, Brunello di Montalcino appellation rules require 100% Sangiovese.

Brunello di Montalcino DOCG has to be made 100% with Sangiovese grapes alone, and made only within the Montalcino municipality area. It can only be sold in the market from January 1 of its fifth year after harvest. Prior to that, the wine cannot legally be called Brunello di Montalcino (not even in the cellar): it is simply "red wine to become Brunello di Montalcino DOCG".

Montalcino is a picturesque, hill-top town that was not especially well known for wine production until the mid-19th century, when a local vineyard owner isolated the brunello clone and planted it. Other growers followed suit. Nevertheless it wasn’t until the 1970s that wine enthusiasts started paying attention to Brunello di Montalcino, which by then was becoming an outstanding wine.

Today there are 120 estates in the DOCG, up from about 25 estates in 1975. Brunellos in general are bigger, darker, more tannic and more powerful wines than Chiantis or most other Sangioveses. By law they must be aged for four years, and two of those years must be in wooden barrels.

Mastro Janni’s 47 acres of Brunello are harvested and vinified by individual parcels before ageing in large French oak casks. Winemakers for Mastro Janni are Giulia Härri and Piero Ferretti. 

This 2018 release was awarded 93 points by Wine Advocate, The Wine Independent and. Wine Spectator, and 92 points by Decanter, Vinous and Wine Enthusiast, and 91 by James Suckling. 

The bottle is packaged with a red wax seal affixed to the front of the bottle.

Producer notes …  Brunello di Montalcino 2018 - “The color is bright and brilliant ruby red and it shows the typical aroma of ripe plum and berries notes that blend with a fragrant spiciness, balsamic hints and touches of blond tobacco. In the mouth the wine unfolds tonic and dynamic, supported by fine and elegant tannins which, together with a juicy acidity, leads to a finish of savory and mineral persistence.” 

“Nose - Intriguing nose in its young classicity, stands out ripe fruity notes embellished with a variegated spice flavor.’ 

“Palate - It offers itself with frankness with an intense entrance that ends pleasantly tannic and savory.’ 

“Colour - Brillant Ruby Red with garnet reflections.” - Francesco Illy

Grape variety 100% Sangiovese (Brunello) Barrel aging 36 months in 16-33-54 hl barrels made of Allier oak. Production was 70.000 bottles.

Dark ruby colored, medium full bodied, rich, round bright vibrant expressive ripe sweet dark cherry, plum and currant fruits with notes of savory spices, earth, black truffles, stony minerals and hints of smoke turning to round dusty tannins on the lingering finish. 

RM 92 points.  

https://www.cellartracker.com/wine.asp?iWine=4481416

https://mastrojanni.com/en/

https://www.luigisnc.com/