Peter van den Besselaar

9.2

Vintage 2021 | it was a time ago that a bouquet impressed me as much as this wine, made from Nebbiolo, Vespolina and Croatina. Awesome fruitiness, raspberries. A strict taste with bitters and good acidity, so much character. — 8 months ago

Jeremy Noye

CEO Morrell & Company

9.0

Savory and silty. I’d be curious to taste in a few years. Great with the pastas — 8 years ago

Nick Piccone

8.9

Solid Nebbiolo — 8 years ago

Ceccherini Cristiano

9.2

A very good blend of different indigenous variety from Piedmont with a little majority of nebbiolo
They come on the market with quite aged bottles
Super easy drinking, but if you swirl and pay attention there is a lot to it — 3 years ago

Matthew Cohen

9.1

Some pine. Floral. Lovely.

Palate is a bit tannic. Lovely cherry fruit. Juicy. As it opens a hint of balsamic. Not a good sign.

As it airs tanins become more pronounced. Which is odd. Still a fun drink.

This may be mildly corked. God hates us all. My guess in 5 years will be very good. Or not.

Very good. — 5 years ago

Steven Wood

9.3

Almost didn't post it because I want to buy all the bottles myself. — 10 years ago

Brendan Baker

9.2

Minty, herbal nose, dried red fruit, orange peel, med + acidity, med + tannin. Traditional style 👌 — 3 years ago

Daniel Bloom

9.0

N:Deep black cherries with an acidic raspberry lift. Tarry northern Italy. Black/red. Some interesting musty barnyard/funk goodness.
P: Upon initial pnp, this was dry as a bone.Really opens up and jucifies with air and a chx/prosc/mozz sand.
Still very black w red overtones.
Little tannic grip on the back end esp.
I can’t see this lasting long once popped.
13% . To find the vintage, you have to look closely, bottom right side of label.
Delish!
The wife gets white pepper and strawberry as well. — 5 years ago

Scott Taddeo

9.1

From even north of Lessona. Cherry, raspberry, blackberry and fresh plum. White pepper, red liquorice, Dried fennel, almond paste and orange rind. Fine, gentle emery board like tannins with perky acidity. Really approachable now. 65% neb, 20% croatina and 15% vespolina. — 9 years ago