Mosti Mondiale MM Renaissance Valpolicella (with raisins)

[Bartman]

Uh-oh, better talk to the quality control folks - when I zoomed in on your 2nd pic above, I noticed some of the foil caps are a little uneven at the bottom. Seriously, Mike, how do you sleep at night, knowing some of those bottles are so carelessly handled?

(You may have noticed I don't post pics of my bottled wines - I am too ashamed of what the comparison would look like!)

 

[fiat84]

Any recent tasting notes on this Valpolicella kit and your Nero D'Avola</span>?

Am looking for a fruity Renaissance kit so maybe this Valpolicella or/and the Castel del Papa.

 

[ibglowin]

I have opened all the splits and a full bottle or two of each and they are both very good. Very happy with the flavor profile of each. I don't think you would go wrong with either but the Nero would probably get my nod right now. Lots of dark fruit expression especially cherry and blackberry. Hints of licorice and just a bit of spice on the end.

 

[fiat84]

Never tried the Rosso D’Avola kit which is the Nero D’Avola grape and your fruity description has me thinking. Our Mosti Ren/AJ kits require 2 or 3 years aging probably due to the old world flavor profiles and really shine with food especially the 2008 AJ Amarone, Ren Barolo, Ren Cab/Shiraz

http://www.mywinesmarts.com/?p=839
These days, Sicilian reds are a common sight on North American store
shelves. They tend to have ripe fruit flavors because the sun warms this
Mediterranean island most of the year, turning it into a near dessert
during the dry months of the summer. The heat, sunshine, and dry air are
perfect for one of Sicily’s most celebrated red grapes, nero d’avola.
This grape, which grows on the island of Sicily and nowhere else, is
often compared to syrah or even Australian shiraz. It produces wines
that are deep, dark and robust with dark fruit aromas and hints of
violets. The higher-quality versions are well-structured, but with a
supple texture and velvety tannins. Some versions are firm with hints of
spice, even smoke, similar to French Syrah. Others are more, juicy and
plush, with ripe tannins and plum or peppery aromas reminiscent of
Australian Shiraz.