

Refosco Antonius 1997
Refosco Antonius 1998
Refosco Antonius 1999
Refosco Antonius 2000
Refosco Antonius 2001
Refosco Antonius 2002
Refosco Antonius 2003
Cabernet Sauvignon Ant. 99
Cabernet Sauvignon Ant. 01
Cabernet Sauvignon Ant. 02
Grande Cuvée 1999
Grande Cuvée 2000
Grande Cuvée 2003
Wine collection Massandra
Refosco Antonius 1998
Refosco Antonius 1999
Refosco Antonius 2000
Refosco Antonius 2001
Refosco Antonius 2002
Refosco Antonius 2003
Cabernet Sauvignon Ant. 99
Cabernet Sauvignon Ant. 01
Cabernet Sauvignon Ant. 02
Grande Cuvée 1999
Grande Cuvée 2000
Grande Cuvée 2003
Wine collection Massandra
Refosco Antonius 2000
Ref. Ant. '00, 13.5%
Appearance: clear, quite limpid, medium intense ruby red, medium thin ruby rim, slightly bricky red nouances red, thick fluidity;
Nose: clean, quite intensive, distinctive smell, on first nose is quite roasted, oaky, scents of nutmeg, opening to ripe fruity fragrances, sour cherry, blackberries, tar in traces, mushrooms, pistachio, dry forest undergrowth, truffles and unfermented tobacco;
Palate: dry, soft, rich, delicious, smooth, well balanced dimensions, confirming forest undergrowth, mushrooms, roast, mature, fine smooth wood tannins, quite velvety and full, tasty and medium long finish, harmonious, for immediate consumption, but can age at least a year or two (in a quality cellar).
Description: Igor Jakomin, sommelier
Ref. Ant. '00, 13.5%
Appearance: clear, quite limpid, medium intense ruby red, medium thin ruby rim, slightly bricky red nouances red, thick fluidity;
Nose: clean, quite intensive, distinctive smell, on first nose is quite roasted, oaky, scents of nutmeg, opening to ripe fruity fragrances, sour cherry, blackberries, tar in traces, mushrooms, pistachio, dry forest undergrowth, truffles and unfermented tobacco;
Palate: dry, soft, rich, delicious, smooth, well balanced dimensions, confirming forest undergrowth, mushrooms, roast, mature, fine smooth wood tannins, quite velvety and full, tasty and medium long finish, harmonious, for immediate consumption, but can age at least a year or two (in a quality cellar).
Description: Igor Jakomin, sommelier

