12-20-2006, 02:39 PM
I think they only export one version, but I'm not an expert there, either. I've had some of that San Gregorio, and I agree with Aurelia: it can be diluted 50% and still seem like a "normal" wine. The folks who bottle it are said to be growing the grapes in the same vineyard that some Roman vineyard existed. I can't swear it's from cuttings of the original vines, though. The wine we're talking about is red, but the San Gregorio folks make several wines.
I'd agree also that it's not sweet, but it's very dark colored, almost opaque in a glass, but not dry like say a Merlot...richer than Burgundy. None of that really communicates it. How does one describe a taste?
I'd agree also that it's not sweet, but it's very dark colored, almost opaque in a glass, but not dry like say a Merlot...richer than Burgundy. None of that really communicates it. How does one describe a taste?
M. Demetrius Abicio
(David Wills)
Saepe veritas est dura.
(David Wills)
Saepe veritas est dura.
