Italy First Visit this year and Tasting.
We had the opportunity to try wines with a bit of cellar on them, and I always wonder why these wines are consumed so young. I do not think the average restaurant understands the value of two or three years in the bottle, making the midrange wines go from very good to great. It seems everyone wants the “current release”, it is a shame. If you are interested in getting wines in their prime and not in their raw, too young stage, let us know. We can help.