Antonio Federici Rosso 2019
Flavor Profile
Led by third-generation Damiano Federici, Cantine Federici is one of the first (and best) producers in Italy’s Roma region. Named after Damiano’s grandfather, this powerful red marries hand-harvested Montepulciano and Cesanese grown in the hills outside of Rome—the same ones that supplied stone for the Colosseum.
Last vintage, Antonio Federici earned 99 points from Italian wine expert Luca Maroni (the highest honor on his trademark 99-point scale). And the new 2019 release has bested even that: both Mr. Maroni and critic Alfonso Cevola awarded it 99-point scores. Plus, judges at Mundus Vini and Gilbert & Gaillard gave it coveted gold medals. Crafted with a portion of dried grapes (which creates seriously concentrated flavors), Antonio Federici delivers a sumptuous texture, with luscious black fruit and warming spice notes.
Most of Cantine Federici’s wines are sold directly to local restaurants (where they’re served with rigatoni all’amatriciana and other hearty pasta dishes)—so it’s rare to see them in the U.S. Act quickly for your share of this Roman sensation.
Led by third-generation Damiano Federici, Cantine Federici is one of the first (and best) producers in Italy’s Roma region. Named after Damiano’s grandfather, this powerful red marries hand-harvested Montepulciano and Cesanese grown in the hills outside of Rome—the same ones that supplied stone for the Colosseum.
Last vintage, Antonio Federici earned 99 points from Italian wine expert Luca Maroni (the highest honor on his trademark 99-point scale). And the new 2019 release has bested even that: both Mr. Maroni and critic Alfonso Cevola awarded it 99-point scores. Plus, judges at Mundus Vini and Gilbert & Gaillard gave it coveted gold medals. Crafted with a portion of dried grapes (which creates seriously concentrated flavors), Antonio Federici delivers a sumptuous texture, with luscious black fruit and warming spice notes.
Most of Cantine Federici’s wines are sold directly to local restaurants (where they’re served with rigatoni all’amatriciana and other hearty pasta dishes)—so it’s rare to see them in the U.S. Act quickly for your share of this Roman sensation.
James Suckling
on the 2018 vintage
