Made with Sangiovese, the 2014 Bolgheri Rosso Antillo opens to a deep garnet color and easy aromas of wild berry, forest floor, spice and bramble. The wine is thin and compact in the mouth (many wine from this difficult vintage show this weakness) but the acidity is well managed. I would suggest Antillo as an easy drinking red for pizza or pasta night.

The 2012 Bolgheri Rosso Antillo is a Sangiovese blend that opens to a pretty ruby color that is luminous and bright. The wine delivers dried cherry, cassis and wild raspberry with tilled earth and smoked bacon fat. This is a medium-bodied red to enjoy with pasta and meat ragù.

Antillo consists of 70% Sangiovese (the rest is Cabernet Sauvignon) and opens with meaty aromas of smoked bacon, dark fruit, leather, tobacco and moist earth. The mouthfeel is crisp, thin and easy. ——M.L.(4/1/2011)—— 87