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I don’t remember older Alsatian styles as so off dry, and wonder if the trend has morphed to overall sweeter. I used to drink Albert Mann Rieslings & Pinot Gris, the occasional Boxler & humbrecht, & loved the chiseled, dry approach @Tom Casagrande
@Ceccherini Cristiano Cec, see my 2 notes on the Massa Timorasso - 2 vintages how he grubbed out his Cortese vines and planted Timorasso, essentially saving the latter and reviving the planting of the grape.
@Bob McDonald in that case agree on that, when the cortese is in the wrong area take it off, but when you mention the Docg Gavi i don't think there is point. Plus who knows if the timorasso might grow well there...perhaps it could be a good recommendation 😅😅.
I have no evidence other than anecdotal but I suspect bottle variability- both from my experience and from what wine stores have told me. I imagine too it’s a tricky wine to sell given it can really shut down for periods. But all guesses @Ira Schwartz …..
I love this winery, super traditional I once found, in a corner of a old bottle shop in Rome, a couple of back vintages, i reckon from late '80, of their Monna Claudia which is a blend of sangiovese and Cab Sauv. I was blown away. Super chianti every year, i agree, but not for everyone. You need to love sangiovese. Cheers!
Owen Mazon
Owen had this 10 days ago