Friday, 28 November 2014

Giuseppe Rinaldi Freisa 2012

The Freisa is one of the oldest native grapes of Piedmont and, in my opinion, one of the best.

This Freisa is rich, with so much of minerality, that immediately strikes the nose and then leaves out the character of the fruit smelling of strawberry and raspberry, black cherry and red orange, and the intensity of a dried rose and rosemary. A strong spicy touch, with ferrous and china, enrich this shining olfactory profile.

The taste is very young, with an exemplary acidity. Meeting everyone, I mean everyone, the companions of the olfactory parade, to the last, with the minerality that, on the palate, has connotations of gunpowder.
There is everything: complexity, tannins, compulsive drinking - long and persistent - with final references of licorice.

No doubt one of the best interpretations of Freisa grape, maybe the best.

Monday, 24 November 2014

Cos Frappato 2011

The grape is not as well known. Often does not dance alone, as it goes well with the Nero d'Avola to christen the Cerasuolo.

In the glass, the ruby is warm, bright and brilliant.
On the nose there are aromas of an island that I love. Fruit and spices above all. It attacks on greedy sweetness with orange very firm, mixed with black currant, pomegranate and cherry, followed by a beautiful floral and hints of moss and cinchona.
But what strikes me is the spicy physiognomy - cinnamon and mace - as well as an inspired iodized footprint.

The mouth reflects, with even greater rigor and goodies, the olfactory pathways, reserving ample space to the fruit - pomegranate and dark orange in great progression – and to the tangy-spicy aspect, within an excellent acid-tannic balance.

It closes fresh, long and layered, with balsamic waves and refined evolution of resin, cinnamon and citrus.

Friday, 21 November 2014

Montevertine - Montevertine 2004

Ninety percent Sangiovese with small change of Canaiolo and Colorino make up this highly successful blend. Alcoholic and malolactic fermentation in cement tanks, with aging in large barrels casks for two years.

It is a bright and shining ruby, without failure or compromise.
On the nose there is an explosion of ripe dark fruit with black cherry taking the lead, followed by currant and blackberry.
The bottle slowly opens and gives hints of juniper, mediterranean vegetation, bay with hints of undergrowth, blood and earthy notes, accompanied by signs of leather, black pepper and mace.

On the palate is classic Sangiovese race, marked by great complexity and balance. The taste is elegant and voluptuous. The mouth is an accurate and chiseled eyewitness of the olfactory register. Enviable freshness combined with balmy elegance. The drink is delicious and supported by a restrained acidity. It ends with hints of tobacco and sweet spices.

An astonishing stylistic precision.

Monday, 17 November 2014

Bollinger Special Cuvée n.v.

This cuvée is the result of 60% Pinot Noir (of which 35 percent comes from the village of Ay), 25% Chardonnay and 15% Pinot Meunier. It matures on its lees for three years, more than twice the minimum required by the regulations (15 months). The vins de réserve are stored in magnums, whose purpose is to slow down the oxidation process.

The dress is brilliant golden yellow with noble and austere, fine and durable bubble. The nose is elegant, intense and persistent, with toasted hazelnut, almond and coffee. It continues with sponge cake, crust crispy bread and hay, citrus, cedar and pineapple.

The mouth is nothing more than a confirmation. Elegant and dry input, large and complex palate, with great balance. The sip is creamy and fruity, with returns of pastry. A strong minerality gives the momentum.

A fine acidity holds an imposing structure, very well integrated. The persistence is long and remarkably.
An indisputable excellence of a unique maison.

Friday, 14 November 2014

Le Ragnaie Rosso di Montalcino 2010

Here we are on the highest hills - around six hundred meters above sea level - around Montalcino.

This is a certified organic company, which I follow for a while and I advise you to seriously consider it, because I’m talking about high quality products, including extra virgin olive oil.

This is, obviously, Sangiovese, a red ruby crystal.
The bouquet is varietal and with good amplitude. Immediately, strikes me as a clear and pleasant balsamic note: laurel and eucalyptus. I meet precise fruity notes of bitter orange, cherry and blackberry.

On the mouth it is rich and, at the same time, fine and mellow.
A good freshness and acidity go hand in hand, resulting in a smoother drink addictive. Very beautiful taste progression, with streaks savory closing.

A drink that says, faithfully, its territory.

Monday, 10 November 2014

Brezza Barolo Castellero 2001

Here we are in Barolo, where the Brezza’s are traditionalist producers of Barolo wine since four generations. “Castellero” is the name of the cru and the 2001 is, rightly considered, an historic vintage.

The view is garnet red with orange nuances. There are definite hints of undergrowth such as moss and humus, with notes of sweet spice and maraschino.

The mouth is warm, dry, and broadly aligned with the sense of smell. The cup slowly opens and gives an hight quality aromatic complexity. Meeting spices, black cherry, tobacco and a slight earthy note. The tannins seem like velvet and the sip balanced with alcohol.

It ends with good persistence, paying something in freshness.

Friday, 7 November 2014

San Giusto a Rentennano Chianti Classico 2009

95 parts of Sangiovese and 5 of Canaiolo for this Chianti Classico lively and brilliant ruby.

The olfactory spectrum is quite wide, with a beautiful and typical fruity expression, ranging from small berries - blueberry and strawberry – up to cherry, red orange, followed by a refreshing floral and balsamic paths and subtle spiciness.

In the mouth it is fresh, well balanced, but a bit '... so tight. So I thought I'd try again after 24 hours. Good choice, because I met that aromatic cleansing, which usually distinguishes this winery.
So I found freshness and consistency, acidity and right tannins.

Monday, 3 November 2014

Togni Rebaioli 1703

846 bottles only of this Nebbiolo, coming from Valcamonica mountains (Lombardia region) but how much effort here, because here we are at 1,700 meters above sea level. Spontaneous fermentation and steel only.

On the nose the classic freshness rocky mountain, and also a silent elegance. A fine aromatic palette made of cherry and plum, blackberry and raspberry, with slight spicy raids and a plot eucaliptic wrap, inside a thin mineral design.

On the mouth the attack is fresh and gentle, with rational appeals to the olfactory impressions. It starts from the fruit - plum, blackberry and cherry - with accurate balsamic and mineral projections, for a drink full of character.
Good acid-tannic balance, with a determined and persistent end on savory notes and spicy.

A different way, but pointed, drinking Nebbiolo.