This wine was both exciting and disappointing. Exciting because I do not remember ever drinking a wine made from the Cesanese varietal (apparently indigenous to this area) and it had unique, very intense, somewhat spiced fruity scents and a very soft texture, along with some good concentration and good acids. But disappointing because this particular wine had very noticeable residual sugar; so much that it made the wine a bit cloying in the mouth. If they had fermented it dry, I think this would have been very special. In its current, more-than-slightly-sweet form, it's a
C. I'd like to taste a fully dry one. Was $10 at Whole Foods in Clarendon, and I saw it in The Italian Store on Lee Highway (Arlington) for a little more. Imported by Siema Wines, Springfield, VA.
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