Uncorked 30 minutes before the tasting, tasted at 17 °C by four tasters, two of them at the very top of the profession. A unanimous verdict: a balanced wine, with an explosion of fruit, roundness and a striking elegance, notes of marasca cherry and red fruit in abundance, a bursting explosion of fruit. A unique wine, the result of an exclusive winemaking technique that uses no must from fermented pomace. Congratulations: something entirely new, a wine of great value, because it is one of a kind. Congratulations again.

From the written message that came with the voice note: "Last night we tasted your wine with the director of Tasca d'Almerita and two other distinguished judges."

We held this tasting with two expert friends, and I must say the result was excellent. Let us start with the white: it is a truly precious wine, and we tasted it at 6 degrees with these friends, who work in the trade.

What came out was an explosion of floral aromas. You can pick out several, the most evident seems to be elderflower, then plenty of flesh, you can taste white peach, a lot of freshness and length, and you can sense the concentration that comes from ageing in barrique, a light note of vanilla.

It is a unique wine of great complexity, truly exclusive, and it has great value because it is simply unique.

Now to the red: we tasted it at 16 degrees, again with my friends from the trade. This red has proved itself again this year, bursting with red fruit, marasca and sour cherry to the fore, great balance, round and elegant, with fine, elegant tannins, probably owing to the absence of pressed skins.

What can I say: a real rarity for anyone lucky enough to have the experience. Both the white and the red are wines of great value, and it is hard to believe they were made on an amateur basis. But you can tell that obsessive care went into them.

[…] The red […] is something impossible, in my view: it is too perfect, too good, too right, too balanced. It is something ethereal, not an ordinary thing; it is the impossible made possible.

All I can say is congratulations, and that is not enough. To say you came from Mars, perhaps… This wine, I believe, was made on another planet. It is something excellent. Words are wasted; I have no words, truly.

Walter, your wine is unique, unusual. It has a bouquet unlike anything I have ever smelt. I like it very much, and my wife loves it too; this wine is exceptional.

I have never tasted a wine like it: good, fragrant, delicious, unique. I cannot describe it, there is no way to compare it with any other wine. Well done, really well done.

I was lucky enough to discover an amazing wine […], one that has become a must-have in my cellar. I simply cannot do without it now, because I had never drunk a wine like it in my life.

It has a hint of marasca, of cherry on the palate, a red of amazing intensity, long, soft, soft and velvety, quite incredible. And I know my reds, I love wine, I have been to fairs all over the world, and I must say what sets this red apart really struck me and won me over.

Very versatile: I have tried it with meat and even with desserts, and one thing I found is that it goes beautifully with a tuna or swordfish tagliata too. Truly impressive. Congratulations to the Lento family, who […] make this wine superbly.

[…] Thank you so much, it is a fantastic case, beautiful, with these numbered bottles. We cannot wait to taste them, on the right occasion, I would say.

Anyway, thank you so much, and we are already thinking of placing another order with you so we can get the grappa. But for now we will taste these, and then decide what else to order from you. A big hug, and thanks again. […]

A wine leaning towards violet, with ruby glints, bright, transparent and clear, of good density. An intense, pungent bouquet of sour cherry, vanilla and sugary nectars.

On the palate it gives a good balance of body, savouriness and warmth, and stays true to its nose. It lingers in a rainbow of aromas and oriental spices; the woody notes partly temper the hints of honey.

A wine that defies conventional typicity because of its blend of numerous Italian red grape varieties. Halfway between a meal and meditation, it lends itself to dishes with Arab influences.

To the eye, this wine shows an intense ruby red, and its colour is fairly transparent. Pronounced viscosity […].

On the nose, the range of aromas is rich and well defined, of fair consistency. The scents are well articulated, belonging to several families of aromas that come through clearly and distinctly. It is therefore a fairly complex wine. A fairly pleasant and refined nose, recalling red berries, plum and ripe cherry, with a light hint of spice (black pepper, vanilla and cloves).

On the palate it is dry, with a clear sense of warmth owing to a good balance between the alcohol and the other components (moderately warm). A soft wine, with fair acidity. Balanced astringency, with tannins rounded by clearly discernible barrique ageing. A pleasant saline note.

The body of the wine has a remarkable structure on the palate, which fills the mouth pleasantly, with the right balance between firmness and softness. The flavours on the palate and through the nose are marked and well defined. A rich, long finish.

Ideal with red meat and mature cheese.

Editorial summary. The sommelier leads the room through a blind tasting: nobody knows the producer or the vintage.

To the eye he sees a carmine centre fading to garnet at the rim, and a clear wine. From the colour he deduces that little was extracted from the skins, only from the noblest part.

On the nose he finds sour cherry, almost marasca and syrupy, strawberry, berries and strawberry-tree fruit; then undergrowth, a balsamic finish close to sage, dried herbs from the herbalist's such as nettle and liquorice, a hint of cola and cinnamon. After swirling the glass, he says, "the aromas are even more explosive".

On the palate he finds it neither sweet nor extremely dry, with well-integrated warmth, good acidity and freshness, a mineral savouriness and a long finish that returns to marasca and the balsamic notes. "The body feels almost chewy." As a pairing he suggests soppressata and cured meats.

Two reservations, which we report as he gave them: the fermentation "could perhaps have lasted a little longer to reduce some residues", and the tannins, neither harsh nor green, "still have work to do".

His final verdict: "On the nose it was fascinating; it made us want to smell it again, with pleasure." And he ends: "The most important thing to do when you come across a good wine is to buy a case of it."