Stumbling upon any of the late Barbaresco genius Signor Giacosa's bottlings for under 30 at a wine shop should get a whole bunch of neurons firing in the brain of any wine lover. This beauty of a Dolcetto lives up to all the hype that comes with the name on the label. Deep ruby color … Continue reading Dolcetto D’Alba, Bruno Giacosa 2016
Bright, pale cherry red in the glass. Pretty yet intense aromatics of brambly red berry fruit, mushroom, rose and underbrush. Full bodied and structured with classic Nebbiolo acidity and length. Perfect use of oak; softens the texture and frames the fruit nicely without masking its purity with vanilla and clove aromas. Long finish. Gorgeous. Pair … Continue reading Villa Rosa Barbaresco 2013
barbaresco Moccagatta 2011
Located between Sant' Angelo in Colle and Castenuovo dell'Abate, on a plateau facing Val d'Orcia and Mount Amiata. In 1950, my great grandfather Zefiro fell in love with Montalcino and acquired the rural house dating back to the 1700s and the land surrounding it, and started to plant the first vines. Today, that tradition continues … Continue reading Rosso di Montalcino, Podere del Visciolo, 2016
This is a full body Brunello, lot of dark fruit balanced with earth and good tannins. A great expression of Brunello! William M.
CIRASA ORGANIC NERELLO MASCALESE 2016 SICILIA, ITALY VARIETAL: 100% Organic Nerello Mascalese VINEYARD: 1,000 feet altitude with brown limestone soil FARMING PRACTICES: Organically grown. Hand harvested into 30lb boxes. No chemicals used (pesticides, fertilizers, additives, etc). WINEMAKING: Spontaneous fermentation with native yeasts. Almost no fining. Sulfites ≤35 mg/L. TASTING NOTES: A pale ruby red color … Continue reading https://www.reversewinesnob.com/how-do-volcanic-soils-influence-wine
The Bussi Family has been growers and winemakers for 4 generations in Calosso, surrounded by the green hills of Asti. After WW1 Agostino Bussi began to make wine out of Barbera and Nebbiolo grapes on just a small plot of land. Throughout the generations, passion and proud tradition has led the Bussi family to create … Continue reading Great vintage…more ripeness and acidity in 2016.
VARTIETAL: 100% Ribolla Gialla, vineyards of Codroipo (Udine), grown according to the Guyot method with 5,000 vines per hectare VINIFICATION: Cold-maceration in the skins, soft pressing and fermentation at a controlled temperature AGING: In contact with its lees in stainless-steel vats TASTING NOTES: Dry, slightly acidic, light-bodied wine with floral notes of robinia and citrus