Tasted at the winery. Ca’del Laito was a place-name for a vineyard that straddles the ridge above Quintarelli. Tommaso purchased the vineyard (and the little workhouse there) from Masi in ~2002. The wine is a blend of 35% Corvina, 30% Corvinone, 30% Rondinella, and 5% Molinara and made in the Ripasso method. It spends 25 months in large oak containers. Ruby in color, mostly clear and bright. The nose has black cherries, dust, slight black licorice, a bit of cocoa and sage. Light to medium tannins. Medium bodied. Slightly lush texture. Good acidity. On the palate, black cherries, black pepper, some cherries. Long finish with a hint of alcohol showing. This drinks easy on its own but would be better with food. It would be nice with Pizza possibly mushrooms or sausage. Drink over the next five to eight years.
