93 Points, Wine Advocate
The 2016 Ferentano is a pure expression of the little-known Roscetto grape. I've always been fascinated by this variety, and I remember when I first tasted this wine at the Vinitaly wine fair many years ago with Riccardo Cotarella. I still think back to his infectious enthusiasm for the complicated process he implements to make this wine. Roscetto is a very thick-skinned grape that produces very low yields. In fact, the grapes are frozen after the harvest in a process that helps to break the skins. This freezing process helps to avoid excessive richness and concentration as the fruit goes through the press. The wine is partially fermented in stainless steel and partially in oak for four months. It undergoes full malolactic fermentation as well and is then racked back into oak for four months of aging. Years ago, Roscetto was exclusively used as a blending grape, so it's great to see someone take a chance with it as a monovarietal wine. You get citrus flavors with melon and Golden Delicious apple.
