Falesco, A Treasure of Flavors

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Falesco Ferentano Lazio Reviews

2016 Falesco Ferentano Lazio Reviews

91 Points James Suckling

A lot of lemony freshness in the nose and on the medium-weight palate. Then, an interesting buttery note balances the touch of tannin at the finish.

2015 Falesco Ferentano Lazio Reviews

90 Points Wine Advocate

Made with the little-known Roscetto grape, the 2015 Ferentano opens to a candy-like bouquet with tones of beeswax, honeysuckle, almond marzipan and orange peel. The aromas are perfumed and bright. The wine ages in oak for four months, and there is a touch of toast and vanilla as well. Some 20,000 bottles were made.

2014 Falesco Ferentano Lazio Reviews

92 Points James Suckling

A white with plenty of sliced-lemon and dried-apple character. Hints of stones, too. Medium body, pretty acidity and a long and flavorful finish.

89 Points Vinous

Pale bright golden-tinged yellow. Aromas of white peach, orange blossom and lemon. Juicy rather than fat, showcasing pliant but penetrating flavors of soft citrus fruits and hazelnut. Finishes fruity and firm, with good persistence. Strikes me as less dense than some past vintages.

2013 Falesco Ferentano Lazio Reviews

93 Points James Suckling

Aromas of dried peaches and apricots. A full-bodied white with peach pie, cream and vanilla flavors. Tangy acidity and exotic fruit. Fantastic white wine that shows the richness of top white Burgundy and uniqueness for Lazio white. Made from roscetto.

2012 Falesco Ferentano Lazio Reviews

91 Points Robert Parker’s Wine Advocate

I’m a huge fan of Falesco’s Ferentano although I am aware that this is a white wine that will not appeal to everyone. The 2012 Ferentano is a pure expression of the little-known Roscetto grape (with thick skins) that is native to southern Umbria and Lazio. The wine offers slightly oxidized aromas of dried peach and caramel followed by pine nut, stone fruit and honeydew melon. In the mouth, Ferentano presents soft and enduring creaminess. I think it’s just terrific. Some 20,000 bottles are produced.

2011 Falesco Ferentano Lazio Reviews

90 Points Robert Parker’s  Wine Advocate

The 2011 Ferentano offers a unique prospective on Roscetto, an indigenous white grape that is now slowly edging into the spotlight, thanks in great measure to this wine. Cryomaceration techniques are implemented to preserve aromatic freshness, and the wine later sees four months of oak for a bigger mouthfeel. It opens with a light golden color and well-shaped aromas of exotic fruit, peach, honey, butter and a distant powdering of white mineral. It’s an ambitious and articulate wine that pushes the outer boundaries of white wine making in Lazio and Umbria.

89 Points Decanter

Bright, fresh and juicy, this is like a fruit orchard in the glass.

89 Points Wine Spectator

Sleek acidity balances a rich, creamy palate of apple tarte Tatin, almond financier, glazed apricot and smoked hazelnut in this mouthwatering, aromatic white, which has a lasting finish that shows hints of vanilla, oak spice and smoke.

Falesco Tellus Cabernet Sauvignon Umbria Reviews

2016 Falesco Tellus Cabernet Sauvignon Umbria Reviews

94 Points James Suckling (#15 of “100 Best Wines Under $30)


Excellent nose of herbs, dark berries and hints of hazelnuts. Medium to full body and firm yet chewy tannins. Lots of flavor at the end. Serious for now or later.

2015 Falesco Tellus Cabernet Sauvignon Umbria Reviews

89 Points Wine Advocate

Here’s a great wine to pair with spicy barbecued meats. The 2015 Cabernet Sauvignon Tellus shows strength and medium structure with plenty of dark fruit and blackberry in between. The wine sees just five months in oak, but that is more than enough to impart notes of smoke and sweet spice.

2014 Falesco Tellus Cabernet Sauvignon Umbria Reviews

92 Points James Suckling

Aromas of blueberries and lavender plus hints of currants. Medium to full body and ultra-fine and polished tannins. Long finish.

88 Points Wine Spectator

Aromatic and chewy, showing hints of tar and dried mint to the mix of crushed currant and plum fruit, with smoke and spice notes.

2013 Falesco Tellus Cabernet Sauvignon Umbria Reviews

92 Points James Suckling

A firm, silky cabernet with chocolate and currant aromas and flavors. Full body, fine tannins. Attractive currant, rosebush and almond aftertaste. Yummy, balanced Cabernet Sauvignon.

90 Points Robert Parker’s Wine Advocate

The 2013 Cabernet Sauvignon Tellus is an amazing value wine and to my palate, it is by far the best of the three wines in the Tellus series. The wine offers true varietal notes of blackberry and dried cherry. It is aged in neutral oak for up to six months. You can taste some of those toasted notes, but they are not invasive.

88 Points Wine Spectator

A smoky underpinning and dusty tannins frame flavors of crushed black currant, garrigue, graphite and olive in this bright, medium- to full-bodied red.

Falesco Tellus Merlot Umbria Reviews

2016 Falesco Tellus Merlot Umbria Reviews

88 PointsWine Spectator Fragrant with violet and spice accents, this stylish Merlot is medium-bodied and balanced, with light tannins and notes of crushed black cherry and fig cake.

2015 Falesco Tellus Merlot Umbria Reviews

88 Points Wine Advocate

The 2015 Merlot Tellus is a soft and genuine expression of the French grape from central Italy. The wine delivers a straightforward interpretation with few extra bells and whistles. Ripe cherry, blackberry, spice and cured tobacco all play equally important roles in terms of the bouquet. The finish is smooth and soft.

2014 Falesco Tellus Merlot Umbria Reviews

91 Points James Suckling

A long-established red with berry and hazelnut character. Medium to full body, firm and silky tannins and a savory finish. Very attractive.

2013 Falesco Tellus Merlot Umbria Reviews

91 Points James Suckling

A merlot with lots of cocoa and walnut aromas and flavors. Medium to full body, round tannins and a fruity finish. I like the combination of fruit and walnut character here.

88 Points Robert Parker’s Wine Advocate

The 2013 Merlot Tellus was initially closed during my tasting and opened slowly to reveal red fruit, spice and grilled herb. Fruit is sourced from different soil types and at different harvest times to allow for more variability in winemaking. This is a new product in the Falesco line. The Merlot is smooth and silky on the finish.

Falesco Tellus Chardonnay Umbria Reviews

2016 Falesco Tellus Chardonnay Umbria Reviews

88 Points Wine Spectator

Crisp acidity frames this lithe, light- to medium-bodied Chardonnay, which offers flavors of crunchy pear and pink grapefruit granita, with hints of almond and smoke. Balanced and accessible.

2015 Falesco Tellus Chardonnay Umbria Reviews

90 Points James Suckling

A fruity white with plenty of cooked-apple and lemon character. Medium body and bright acidity. Solid Chardonnay.

2014 Falesco Tellus Chardonnay Umbria Reviews

88 Points Robert Parker’s Wine Advocate

Here’s a new wine from Falesco. The 2014 Chardonnay Tellus is made for an international palate and follows in the great success of the Syrah-based red wine Tellus that was first made some eight years ago. This Chardonnay is born from limestone rich soils and is fermented in oak. The wine opens to fragrant tones of yellow flower, stone fruit and Golden Delicious apple.

Vitiano Wine Reviews

2016 Vitiano Rosso Reviews

87 Points Wine Spectator

A round, medium-bodied red, offering light tannins layered with baked cherry, fig cake and dried thyme flavors. Balanced and accessible.

2015 Vitiano Rosso Reviews

88 Points Wine Advocate

Available at a super low and attractive price, the 2015 Vitiano is an informal blend of Merlot, Cabernet Sauvignon and Sangiovese in equal parts. It ages briefly in barrique for three months. Informal and fresh, the wine offers bright fruit flavors with cherry and dried raspberry at the front. Subtle spice and tobacco appears at the back. Some 800,000 bottles were produced.

2014 Vitiano Rosso Reviews

91 Point  James Suckling

A soft and velvety texture red with orange peel, chocolate and plum aromas and flavors. Medium to full body, fresh acidity and a flavorful finish. Subtle at the same time. This is always one of Italy’s excellent value reds.

2013 Vitiano Rosso Reviews

87 Points Wine Enthusiast BEST BUY

This savory blend of Merlot, Cabernet Sauvignon and Sangiovese delivers red currant, juicy black cherry, white pepper and a licorice note balanced by fresh acidity and polished tannins. It’s informal and made to be enjoyed young.

2012 Vitiano Rosso Reviews

87 Points Wine Advocate

You get a similar situation with the 2012 Vitiano Rosso, a blend of Sangiovese, Merlot and Cabernet Sauvignon. This food-friendly red delivers vibrant berry tones and freshness over a medium frame. Again, the value is impressive.

87 Points Wine Enthusiast BEST BUY

This blend of equal parts Merlot, Sangiovese and Cabernet Sauvignon opens with a black fruit aroma and a whiff of toasted oak. The palate delivers ripe plum and black cherry flavors, with a coffee bean accent, presented in a forward and ready-to-drink style.

86 Points Wine Spectator

Aromatic, with spice and floral accents, this light-bodied red offers wild cherry and dried strawberry fruit, graced by graphite and red licorice notes and light tannins on the finish.

2011 Vitiano Rosso Reviews

86 Points Wine Advocate

The 2011 Vitiano Rosso is surprisingly medium-bodied in this vintage, which causes the French oak to be a bit more noticeable than is typically the case. This tasty Sangiovese/Cabernet Sauvignon/Merlot blend is a solid choice for drinking over the next year or two.

86 Points  Wine & Spirits

Though Merlot accounts for a third of this wine, along with Sangiovese and Cabernet, it dominates the blend with bright, heady richness. With tarry tannins and burnt orange zest volatility.

85 Points Wine Spectator

A solid country red that offers ample dark plum, cherry, spice and herbaceous underbrush notes.

2010 Vitiano Rosso Reviews

88 Points Robert Parker’s Wine Advocate

The 2010 Vitiano Rosso shows excellent balance with less of the overripe character that has been a signature of past vintages. Dark red fruit, roasted coffee beans, spices and mocha are some of the aromas and flavors that emerge from this fleshy, generous Vitiano Rosso. The fruit is beautifully layered all the way through to the finish.

88 Points  Wine Enthusiast

You can’t beat this low price. No wonder Vitiano is a constant feature on wine lists at restaurants across Rome. This blend of Merlot, Cabernet Sauvignon and Sangiovese offers spicy oak notes, with suggestions of ripe cherry, blackberry and spice.

Chicken Cacciatore

Recipe courtesy Giada De Laurentiis

Prep Time:
15 min
Inactive Prep Time:
Cook Time:
40 min
4 servings


  • 4 chicken thighs
  • 2 chicken breasts with skin and backbone, halved crosswise
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup all purpose flour, for dredging
  • 3 tablespoons olive oil
  • 1 large red bell pepper, chopped
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 1 ( 2 ounce) can diced tomatoes with juice
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • 1 1/2 teaspoons dried oregano leaves
  • 1/4 cup coarsely chopped fresh basil leaves


Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.



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