Falstaff Magazine (92)- "Fragrant and inviting nose, delicate wood spice, vanilla, ripe cassis and white pepper spice. Very soft on the palate, full and clear, creamy touch, well-integrated acidity in the background, full-bodied finish."
James Suckling (93)- "This is a really minerally with stone and chalk, as well as sliced pears and cooked apples. Full and flavorful. Chalk again at the end. Lovely texture. Drink now. "
Wine Advocate (90)- "The Santa Barbara 2016 Verdicchio dei Castelli di Jesi Classico Superiore Steano Antonucci is made in greater quantitiy (with 50,000 bottles produced) and offers an accessible and easy approach. This wine is fermented in steeel and aged in oak for 12 months. This process gives it a uniform performance across the bouquet and the mouthfeel, where measured citrus, peach and melon flavors are forthcoming and pure. "
