Hands down, it is arguably the best ancestrale I have ever tasted. And it even can compete with serious bubbles. So let's call Cicala annoying for its price (hehe, annoying Cicala; you get it, right?) and vinous for its qualities.
Honey, spoiled apricot, curry, Mivina spices, soap, potato chips, tropical fruits. Complex, generous and persistent. Fresh and a bit salty in the finish. I absolutely love the iodine touch.
— 4 months ago
Bollicine dell’Alta Langa. Nice Pinot noir blend. Had it at Chichin in Alba — 2 years ago
Yeah, saw this and had to get it. Sangiovese Spumante? Was better than I expected too. Traditional style, 36 months in the lees. Super creamy. Straw yellow and lively. The bubbles just dance in your mouth and sing a complimentary song of light grapefruit and a salty kiss. Delicious!
Saw this summary online later: The winemaker “been experimenting with new ways to use Sangiovese and the idea of making a sparkling wine came after a poor harvest when the grapes did not fully ripen. Rather than try and make a poor Brunello he decided to make something different…”
Mission Accomplished! — 2 years ago
Probably the best Prosecco I’ve ever had. From Eataly wine club — 3 years ago
Thumbs up for Laurent Perrier Champagne Rose' - nice alternative to the more glamorous bollicine. Prefer to pair the rose' to steamed shrimps salad and seafood salad Russian style. — 6 years ago
Bollicine at VinCafe in Alba with Luca, Paolo and Ferruccio — 2 years ago
Lean, clean, and refreshing with a nice core of orchard fruit, apple and pear, and just a hint of toast. — 2 years ago
This is light and crisp and ethereal. One of my favorite sparkling wines. Perfect for people that don’t prefer the heavier Chardonnay based champagnes. — 6 years ago