Italy Unit 8 - Emilia-Romagna

The following are my notes for studying the wines of the Emilia-Romagna wine region of Italy. In these notes I provide information about the topography, climate, soils, important red and white wines and extensive information on the DOCs and DOCGS of the region. I then provide notes on the wines I tasted from this region.

Emilia-Romagna includes two distinct areas with Bologna, the region’s capital, centered at the border between the two sectors. Emilia is in the west while Romagna lies to the east of the city of Bologna and stretches all the way to the Adriatic Sea. At 150 miles (240 km) wide, Emilia-Romagna spans almost the entire width of the northern Italian peninsula between Tuscany to the south, Lombardy and Veneto to the north and the Adriatic Sea to the east. Emilia-Romagna is the only Italian region with both an east and west coast and only 9 miles of Liguria separates Emilia-Romagna from the Ligurian Sea. It is a very fertile land so it is known more for foods such as Parmesan cheese, mortadella, hams, salamis and balsamic vinegar as well as pasta and tortellini dishes.

The vineyards range from the hills of Emilia to the plains of Romagna and have a variety of climates that produce a wide range of wines in different styles. It is one of the country’s most productive regions with more than 136,000 acres (55,000 ha) under vine. However, according to many critics, its wine tends to be generally quaffable and best enjoyed with the local cuisine.

Emilia

Emilia’s best-known wine is Lambrusco, a light delicate bubbly red whose exports tend to be off-dry to sweet and lack the character of the dry Lambrusco that is best enjoyed with the local cuisine. It is the #1 Italian wine exported to the United States and with such international demand producers have depended on the tank method because it is a more efficient method of producing mass quantities of wine.

Romagna

Romagna’s best red wines are based on the Sangiovese grape and tend to be lighter than those of Tuscany. Romagna’s best white wines are made from Albana and Trebbiano, grown around the hills below Imola, Cesena and the historic Rimini. Trebbiano is native to the region and it tends to be of higher quality than the neutral versions from other regions. The Albana di Romagna is Italy’s first DOCG for white wine and it covers secco, amabile, dolce and passito wines as well as a sparkling Albana wine that is also produced under the Romagna DOC.

Climate and Soils
Within Emilia-Romagna are distinctly different climates and soils, from Emilia’s rolling hills in the west, influenced by the Apennines, to Romagna’s plains to the east of Modena and Bologna.
IGTs
There are 9 IGTs including Bianco di Castelfranco Emilia, Emilia or dell'Emilia, Forlì, Fortana del Taro, Ravenna, Rubicone, Sillaro or Bianco del Sillaro, Terre di Veleja, Val Tidone.
DOCs Approximately 15% of wine produced in Emilia-Romagna falls under the region's 18 DOCs in Emilia-Romagna which are:
1. Bosco Eliceo DOC			Established as a DOC in 1989. The primary white grapes are: Sauvignon Blanc and Trebbiano. The primary red grapes are: Fortana and Merlot. Bianco must consist of a minimum of 70% Trebbiano Romagnolo and a maximum of 30% Sauvignon Blanc and/or Malvasia.
2. Colli Bolognesi DOC			Established as a DOC in 1975; Colli Bolognesi Classico Pignoletto was established as a separate DOCG in 2010. The primary white grapes are: Chardonnay, Pignoletto, Pinot Bianco, Sauvignon Blanc, and Welschriesling (Riesling Italico). The primary red grapes are: Barbera, Cabernet Sauvignon, Merlot, Pinot Nero. Bianco, from subzone Bologna only, must have a minimum of 50% Sauvignon Blanc and a maximum of 15% Trebbiano. Rosso, from subzone Bologna only, must have a minimum of 50% Cabernet Sauvignon. Spumante must have a minimum of 85% Pignoletto. Spumante from the subzone of Bologna only must have a minimum of 40% Chardonnay and/or Pinot Bianco and a maximum of 60% Pignoletto, Pinot Nero, and/or Sauvignon Blanc. Vino da Uve Stramature (Vendemmia Tardiva) must have a minimum of 85% Pignoletto. Passito must have a minimum of 85% Pignoletto.
3. Colli d'Imola DOC			Established as a DOC in 1997. The primary white grapes are: Chardonnay, Pignoletto, and Trebbiano. The primary red grapes are: Barbera, Cabernet Sauvignon and Sangiovese. Bianco and Rosso may consist of any proportions of authorized nonaromatic white/red grapes.
4. Colli di Faenza DOC			Established as a DOC in 1997. The primary white grapes are: French varietals Chardonnay and Sauvignon Blanc plus Italian varietals Pignoletto, Pinot Bianco, and Trebbiano. The primary red grapes are: Bordeaux varietals Cabernet Sauvignon and Italian varietals Ancellotta, Ciliegiolo, Sangiovese. Bianco must consist of 40–60% Chardonnay plus 40–60% Pignoletto (aka Grechetto), Pinot Bianco, Sauvignon Blanc, and/or Trebbiano. Rosso must consist of 40–60% Cabernet Sauvignon plus 40–60% Ancellotta, Ciliegiolo, Merlot, and/or Sangiovese.
5. Colli di Parma DOC			Established as a DOC in 1983. It consists of only 212 acres (86 ha). The primary white grapes are: French varietals Chardonnay and Sauvignon Blanc plus Italian varietals Malvasia, Pinot Bianco and Pinot Grigio. The primary red grapes are: Italian varietals such as Barbera, Bonarda, and Lambrusco plus French varietals Cabernet Franc, Cabernet Sauvignon, Merlot, and Pinot Noir (Pinot Nero). Varietal white wines must consist of 95% of the stated grape, red varietal wines much contain 85% of the stated grape. Rosso must consist of 60–75% Barbera plus 25–40% Bonarda and/or Croatina. Spumante may contain any proportions of Chardonnay, Pinot Bianco, and/or Pinot Nero. Spumante wines without varietal designation must be Metodo Classico and be aged a minimum 18 months in bottle, including 12 months on the lees. Spumante wines with varietal designation can be Metodo Classico or Charmat method. Both may range from extra brut to dry.
6. Colli di Rimini DOC			Established as a DOC in 1996. The primary white grapes are: Biancame, Mostosa, Pignoletto, Trebbiano. The primary red grapes are: Cabernet Sauvignon and Sangiovese. Bianco must consist of 50–70% Trebbiano Romagnolo and 30–50% Biancame and/or Mostosa. Rosso must consist of 60–75% Sangiovese; 15–25% Cabernet Sauvignon with a maximum of 25% Ancellotta, Barbera, Ciliegiolo, Merlot, Montepulciano, and/or Terrano.
7. Colli di Scandiano e Canossa DOC			Established as a DOC in 1977. The principal white grapes are: Chardonnay, Malvasia, Pinot Bianco, Pinot Grigio, Sauvignon Blanc, Spergola. The principal red grapes are: Cabernet Sauvignon, Lambrusco, Malbo Gentile, Marzemino. Bianco must consist of a minimum of 85% Spergola and a maximum of 15% Malvasia (maximum 5% Malvasia di Candia Aromatica), Pinot Bianco, Pinot Grigio, and/or Trebbiano. Rosso must consist of a minimum of 50% Marzemino; maximum 35% Cabernet Sauvignon and/or Malbo Gentile. Lambrusco must consist of a minimum of 85% Lambrusco Barghi, Lambrusco Maestri, Lambrusco Marani, and/or Lambrusco Salamino and a  maximum of 15% Ancellotta, Croatina, Malbo Gentile, Marzemino, Perla dei Vivi, Sgavetta, and/or Termarina. Novello must consist of 50% grapes that underwent carbonic maceration. Sauvignon Riserva must be aged a minimum 18 months, including 6 months in barrel. Cabernet Sauvignon Riserva must be aged a minimum 24 months, including 6 months in barrel. Passito, must be aged a minimum 2 years, including 1 year in barrel.
8. Colli Piacentini DOC			Established as a DOC in 1967. The principal white grapes are: Chardonnay, Malvasia, Marsanne, Moscato, Ortrugo, Pinot Grigio, Sauvignon Blanc, Trebbiano The principal red grapes are: Barbera, Cabernet Sauvignon, Croatina, Pinot Nero. Rosato must consist of a minimum of 85% Pinot Nero. Novello must consist of 60% Barbera, Croatina, and/or Pinot Nero. Spumante may be either Metodo Classico or Charmat. Varietally designated Spumante (Chardonnay, Malvasia Pinot Grigio) must consist of 85% of the stated grape. Valnure Spumante from the Valnure subzone must consist of 20–50% Malvasia and 20–65% Ortrugo and/or Trebbiano. Monterosso Spumante from subzone Val d’Arda only must consist of 20–50% Malvasia and/or Moscato Bianco; 20–50% Ortrugo and/or Trebbiano Romagnolo; maximum 30% Bervedino, Sauvignon Blanc.  Passito must consist of a minimum 85% Malvasia. Vin Santo must consist of a minimum 80% Ortrugo, Malvasia, Marsanne, Sauvignon Blanc, and/or Trebbiano.
9. Colli Romagna Centrale DOC			Established as a DOC in 2001. The principal white grapes are: Bombino Bianco, Chardonnay, Pinot Bianco, Sauvignon Blanc, Trebbiano. The principal red grapes are: Barbera, Cabernet Sauvignon, Merlot, Montepulciano, and Sangiovese. Bianco must consist of a minimum of 50–60% Chardonnay; 40–50% Bombino Bianco, Pinot Bianco, Sauvignon Blanc, and/or Trebbiano. Rosso must consist of a minimum of 50–60% Cabernet Sauvignon, 40–50% Barbera, Merlot, Montepulciano, and/or Sangiovese and be aged for a minimum of 6 months prior to release. Riserva must be aged for a minimum of minimum 24 months.
10. Gutturnio DOC			Formerly part of the Colli Piacentini DOC, it was established as a separate DOC in 2010. The principal red grape is Barbera. Rosso must consist of a minimum of 55–70% Barbera; 30–45% Croatina and have a minimum 12.0% abv., 12.5% for Superiore and 13.0% for Riserva.
11. Lambrusco di Sorbara DOC			Established as a DOC in 1970. The principal red grape is Lambrusco. Rosso, Rosato and Spumante must consist of a minimum of 60% Lambrusco di Sorbara with a maximum of 40% Lambrusco Salamino and 15% other Lambrusco subvarieties.
12. Lambrusco Grasparossa di Castelvetro DOC			Established as a DOC in 1970. The principal red grape is Lambrusco. Rosato, Rosso and Spumante must consist of a minimum 60% Lambrusco di Sorbara and a maximum 40% Lambrusco Salamino and a  maximum of 15% other Lambrusco subvarieties. Spumante may be either Metodo Classico or Charmat.
13. Lambrusco Salamino di Santa Croce DOC			Established as a DOC in 1970. The principal red grape is Lambrusco. Rosato, Rosso and Spumante must consist of a minimum 85% Lambrusco Salamino; maximum 15% Ancellotta, Fortana (locally Uva d’Oro), and/or other Lambrusco subvarieties. Spumante may be either Metodo Classico or Charmat.
14. Modena DOC			Elevated from IGT to DOC in 2009. The principal white grapes are: Montù, Pignoletto, and Trebbiano. The principal red grape is Lambrusco. Bianco must consist of a minimum of 85% Montù (locally Montuni), Pignoletto (aka Grechetto), and/or Trebbiano Rosso must consist of a minimum of 85% Lambrusco; maximum 15% Ancellotta and/or Fortana. Rosato must consist of a minimum of 85% Lambrusco (a Foglia Frastagliata, Barghi, di Sorbara, Grasparossa, Maestri, Marani, Montericco, Oliva, or Salamino); maximum 15% Ancellotta and/or Fortana.
15. Ortrugo dei Colli Piacentini DOC			Established as the Ortrugo DOC in 2010; “dei Colli Piacentini” was added to the name in 2013. The principal white grape is Ortrugo. Bianco and Spumante must consist of a minimum of 90% Ortrugo.
16. Reggiano DOC			Established as a DOC in 1971. There are no principal white grapes. The principal red grapes are: Ancellotta, Cabernet Franc, Fogarina, Lambrusco, Malbo Gentile, Marzemino, Merlot, and Sangiovese. Rosso must consist of a minimum of 30–60% Ancellotta plus 40–70% of Cabernet Sauvignon, Fogarina, Lambrusco (a Foglia Frastagliata, di Sorbara, Grasparossa, Maestri, Marani, Oliva, Salamino, and/or Viadanese), Malbo Gentile, Marzemino, Merlot, and/or Sangiovese. Novello must consist of 50% grapes that underwent carbonic maceration.
17. Reno DOC			Established as a DOC in 1988. The principal white grapes are: Albana, Montù, Pignoletto, and Trebbiano. There are no principal red grapes. Bianco must consist of a minimum of 40% Albana and/or Trebbiano Romagnolo.  Spumante must consist of a minimum of Bianco, Montuni and Pignoletto made in the Metodo Classico.
18. Romagna DOC			Established as a DOC in 2011, it incorporated the former DOCs of Cagnina di Romagna, Pagadebit di Romagna, Romagna Albana Spumante, Sangiovese di Romagna, and Trebbiano di Romagna. The principal white grapes are: Albana, Bombino Bianco, Trebbiano. The principal red grapes are: Sangiovese, and Terrano. Pagadebit must consist of a minimum of minimum 85% Bombino Bianco. Novello must consist of 50% grapes that underwent carbonic maceration. Spumante may be either Metodo Classico or Charmat.
DOCGs There are two DOCGs in Emilia-Romagna which are:
1. Romagna Albana DOCG		Established as a DOC in 1967. In 1987 it became Albana di Romagna DOCG and was the first Italian white wine DOCG. In 2011 the name was changed to Romagna Albana DOCG. The principle white grape is Albana which must make up 95% of all Bianco and Passito wines.
2. Colli Bolognesi Classico Pignoletto DOCG		It formerly was part of the Colli Bolognesi DOC but established as a separate DOCG in 2010. The principle white grape is Pignoletto which must make up 95% of Bianco wines.
Key White Grape Varieties
French varietals	Chardonnay, Sauvignon Blanc
Albana	A green-skinned grape that when dry produces light, nutty, creamy with crisp acidity and may have a slight bitter-almond finish. It is used to produce sparkling (as a DOC only), secco (dry), the medium-sweet amabile and the sweet dolce and passito wines. Other names for Albana include Forcella and Greco di Ancona.
Biancame	Also known as Bianchello, Biancale and Passerina and it likely originated in the Marche region of east-central Italy. It is generally described as being pale yellow in color, almost straw-like, with a delicately dry, aromatic nose.
Bombino Bianco	Although it is grown in Emilia-Romana as well as Marche, Campania, Lazio, Sardina and Umbria it has always been primarily a native of Puglia. It is also known as Bambino “baby”, hence its name is probably from the way in which it resembles a cuddling infant. Unfortunately this grape has frequently be confused in nurseries and vineyards with other grapes such as Montosa or Trebbiano Abruzzese resulting in some confusion as to the true characteristics of the grape. In Puglia they tend to be creamier with aromas and flavors of tropical fruit, almonds, aniseed, apricots and minerals. In Emilia-Romana they tend to have more citrus and feel thinner.
Malvasia	Believed to be of Greek origin, the Malvasia family has been commercially important to the Mediterranean for more than 2000 years. Malvasia, the name, is a derivation of the coastal Greek town of Monemvasia. It is grown all over Italy, in Emilia-Romagna frizzante versions often have a pinkish hue. Malvasia Istriana is also found in the Colli Piacentini region of Emilia where it is used to make sparkling wine known locally as champagnino or “little Champagne".
Marsanne	A French white grape grown primarily in the Northern Rhone. Outside of France, In addition to Italy, it is grown in Savoie (grosse roussette), Switzerland (ermitage blanc), and Spain (Marsana).
Marzemino	Marzemino is grown mainly in Trentino-Alto Adige but also in the Veneto, Lombardy and Emilia-Romagna where it is as the key ingredient (95%) in the Colli di Conegliano Refrontolo passito wines. The wine is most noted for its mention in the opera Don Giovanni of Wolfgang Amadeus Mozart (“Versa il vino! Eccellente Marzemino!”"). The grape produces dark wines with aroams and flavors of plum. Recent DNA research facility in San Michele all'Adige revealed Marzemino to have a parent-offspring relationship with the Friuli-Venezia Giulia wine grapes Refosco dal Peduncolo Rosso and Teroldego.
Montù	Also known as Bianchino, Bianchetto, Montù Bianco, and Montuni. It is recognizable by its long cylindrical compact, medium-sized bunches and small yellow-green berries covered in blook and dots. It is predominantly grown in Emilia Romagna (92%) and is indigenous to the plains of the Po River, but its numbers have been steadily declining. It is the primary variety in the white wine of Montuni del Reno DOC where it must make up at least 85% of the blend. The wine can be made in both a still and semi-sparkling frizzante style.
Moscato	Moscato (Muscat) is a large family of grapes related to each other that include an array of colors, aromas and flavors. The most well known are Muscato Bianco, Muscato di Alessandria (known as Zibibbo in Sicily), Muscato Giallo, Muscato Rosso di Madera, Muscato Rosa, Muscato Selvatico and Muscato d’Amburgo. The name Muscato is most likely derived from a 12th century Greek term moscheuo which means “wine.”
Mostosa	It is an indigenous Italian white grape whose home is n Emilia-Romana. It also known as Pagadebit, or “debt-payer” and it may be the same grape as Biancone and is often confused with Bombiino Bianco. The name is derived from its ability to produce a high quantity of must which gives it two other names Scacciadebti (“get rid of your debt”) and Empibotte (“fill the barrels”). DNA research demonstrates that the grape is closely related to Garganega, and consequently half-related to Albana, Cataratto Bianco, Corona, Malvasia Bianca di Candia, Marzemina Bianca, Montonico Bianco, Susumanello, and Trebbiano Toscano. It produces large compact bunches that are pyramid or cone in shape, thin-skinned and yellow-green.
Ortrugo	Also known as Barbesino, Vernesino Bianco, and Altrugo. It is a productive and vigorous vine that is well suited to the dry, infertile soils of the hills. It tends to produce wine with moderate acidity and high alcohol and often contributes a deep yellow color to the wine. It is often blended with Malvasia.
Pignoletto	The name is derived from the Italian word for “pine cone” (pigna) which refers to the shape of the grape bunches. It is identical to Grechetto di Todi (a sub-variety of Grechetto), from Umbria. However, the grapes have enough regional history and distinction for the wines to be considered independent, especially when produced in Colli Bolognesi and the specialty DOCG, Colli Bolognesi Classico Pignoletto. The wine’s aroma profile will be largely determined by the harvest date and winemaking methods. Limes and green apples are often referenced as the most striking flavors, in both still or sparkling wine. It is also known as Aglionzina, Grechetto di Todi, Pignolino, Uva Grilli.
Pinot Bianco	Also known as Pinot Blanc in France and Weissburgunder in Germany, it is a mutation of Pinot Grigio (which is mutation of Pinot Noir), but it is more floral, steely and mineral-driven than Pinot Grigio, with aromas of white flower, beeswax and green apple and often fleshy and rich in its resiny, honeyed yellow fruit aromas and flavors.
Pinot Grigio	It is a mutation of Pinot Noir and is also known as Pinot Gris in France, Ruländer in Germany and Szürkebarát in Hungary. In Italy it is mostly grown in the northern regions of Emilia-Romagna, Lombardy, Veneto, Friuli and Alto Adige. It is a dark skinned variety sometimes with a pink tinge, which allows it to make rosé wine as well.
Spergola	The name comes from the Italian word Spergolo meaning “loosely packed”. It is often named “Spergola alata” meaning “Winged Spergola”, because its main grape bunches nearly always have a wing-like secondary bunch above them. In the past it was frequently confused with Sauvignon Blanc and yet they do not look like each other.
Trebbiano	It is also known as Ugni Blanc in France. It tends to produce simple but refreshing white wine and it has close genetic relationship with Garganega. It is one of the most widely planted varieties of grape in Italy and it accounts for about 1/3 of the nation’s white wine. In fact, it is mentioned in the name of more than 80 of Italy’s DOCs. Other “Trebbiano” grape varieties include Trebbiano d'Abruzzo, Trebbiano Giallo, Trebbiano Modenese, Trebbiano Romagnolo and Trebbiano Spoletino. However, the names Trebbiano di Lugana, Trebbiano di Soave and Trebbiano Valtenesi are synonyms for Verdicchio.
Key Red Grape Varieties
Ancellotta	It is most often used as a blending component in sparkling red Lambrusco wines but it is also used in blends to add its considerable color to otherwise-pale red wines ncellotta's skins have a high concentration of anthocyanins and strong pigmentation. It is also known as Balsamina Nero and Lancelotta, Uvino. It is also grown in south Switzerland and Brazil where it is blended with Cabernet Sauvignon and Merlot.
Bordeaux Varietals	Cabernet Sauvignon, Merlot
Barbera	It Italy's third most-commonly planted red wine grape, after Sangiovese and Montepulciano. Barbera wines have a bright-red cherries, dried Strawberries, Plum, and Blackberry character with medium soft and lush tannins high acidity. They are usually consumed young.
Bonarda	Is the name used for four entirely distinct red wine grape varieties; three from northern Italy and one from Argentina. The oldest is Bonarda Piedmontese which is also known as Croatina which is found in the Po Valley, in the Colli Piacentini hills of western Emilia-Romagna.
Ciliegiolo	The grape’s name comes from an Italian word for cherry, a fruit which Ciliegiolo wines resemble both in color and aroma. It is also known as Aleatico di Spagna, Ciliegino, Ciliegiolo di Spagna, Ciliegiuolo and Ciriegiuolo Dolce. It is related to Sangiovese but which is the parent grape is disputed. There are around 5000 hectares of Ciliegiolo in Italy, a figure that has been in steady decline. It is used in the wines from Torgiano Rosso Riserva, Parrina, Colli Lucchesi, Chianti, Val di Cornia, Golfo del Tigullio and Colli di Luni.
Fogarina	The origin of the name for Fogarina vary and are conflicting, so it is currently unknown although it is a native to Emilia-Romana. Recent DNA studies have shown that it might be related to Lambrusco Marani. It is mostly planted around Guastella and Gualteri. The wines are characterized by high acid and have traditionally been used to add color to other wines. It can be included in the IGT wines of Ravenna Rosso IGT, Forli IGT and Rubicone IGT.
Fortana	Its name roughly translates to “strong” or “tough one” and is thought to be a reference to the grape’s hardiness in tough clay soils, it contributes tartness and acidity in red blends for both still and semi-sparkling (frizzante) red wine. It is also known as Brugnola, Codigoro, Dora, Uva d’Oro, and Fortanina.
Malbo Gentile	Also known as malbo, amabile di Genova and Tubino. In general, Malbo Gentile is characterized by large, loosely packed, pyramidal bunches with one or two wings, and medium-small, round, dark berries. It is cultivated in the hilly south of the Via Emilia mainly in the vineyards of Modena and Reggio Emilia. It is a minor blending component in the sparkling Lambrusco wines, but is also used to make varietal wines.
Sangiovese	The highest quality red grape in Romagna, but they are not as prestigious as those in Tuscany where it originated. It has a very thin skin, which grows best in a hot, dry climate. Low altitudes can also cause problems for this grape varietal, as this can prevent it from fully ripening. It tends to produce fruity, medium body wines with a moderate to high natural acidity that can range from elegant and firm to very robust and assertive. Young Sangiovese wines are fruity and spicy, while the mature wines acquire a deeper, richer oak flavor.
Terrano	Also known as Cagnina, Lambrusco dal Pedunculo Rosso, Teran. It is primarily grown in Emilia Romagna (55%), Friuli–Venezia Giulia (19%), and Puglia (14%).

The Wines

While studying Emilia-Romagna I tasted the following wines:

Barbolini “Lancillotto” Grasparossa di Castelvetro Lambrusco U.V.

An opaque red wine, dark purple at the core to violet at the rim with minimal rim variation and minute fizzy bubbles. On the nose it is clean has moderate intense aromas of blackberries, pomegranates, cherry tart candies, and violets. 

On the palate it is dry with medium- tannins, medium acidity and a moderate length finish. It has a fairly simple profile and it reminds me of a Beaujolais Nouveau with a little fizz added to it. It also reminds of when I was an intern at a winery and had to sample a red wine during the fermentation process, so it also tastes like a red wine that still needs to complete the primary fermentation. In short, I don’t recommend this wine for human consumption. This wine sells for $12.99 at Beltramos in Redwood City, California.

2011 Lusenti “Martin” Val Tidone IGT

This wine is a blend of 50% Barbera, 40% Croatina, and 10% Merlot. It is an opaque red wine, dark purple at the core to violet at the rim with very little variation, medium viscosity and slightly staining tears. On the nose it is clean with moderate intense aromas of blackberry preserves, blueberries, black cherries, subtle aromas of teriyaki beef jerky, black pepper, herbs and spice. On the palate the nose is confirmed, it is dry with medium tannins, medium to medium+ acidity, it is had medium+ body, medium+ alcohol and a moderate length finish. This wine sells for $17.99 K&L in Redwood City, California.