Very good. Helen's. — 3 years ago
Black Truffle ravioli, heirloom tomatoes, and farm fresh kale went perfectly with this properly aged Valtellina Nebbiolo. It has truffle and aged salumi with baked plum and smoky cherry bursting aromatically alongside violet and briny plum reduction. A corned beef and grilled pork along with ground steak skimming. Amazing. Blood orange dried bing and cran, dried violet, cedar and light tobacco, clove, and lightest graphite. This is elegant as a samurai sword with the blacksmith residue to prove it, Rose petal, and a hemp resin moment tamed by cinnamon. Incredible on all levels. #rainoldi #rainoldivaltellina #valtellina #valtellinasuperiore #sassellareserva #nebbiolo #chiavennasca — 4 years ago
Lovely alpine Nebbiolo from a terrific producer. This is a different animal than your Langhe Nebbiolo... there’s some additional ripeness, minerality, and rusticity, an expression of place and perhaps this local derivative of Nebbiolo: Chiavennasca — 4 years ago
Not as intense as a Barolo; I would say more balanced. Great with earthy food. — 6 years ago
Very nice Sforzato — 6 years ago
Im biased towards Italian mountain reds, so not surprised that I have a crush on this qpr from Lombardy. For about 16$ you get a lithe,medium bodied 90% Chiavennasca (local version of Nebbiolo), 10% merlot with an ease on the palate- ‘suppose that’s the influence of the Merlot. Builds in power & depth with air. Sweet rose hips, wild berries, underbrush. Nice back end length though the sweetness not my thing. For Nebbiolo fiends, a real find. Only about 1800 bottles imported, according to its importer, Wildman. — 3 years ago
Unbelievably light and smooth for a young “Nebbiolo”, but of course this is “Chiavennasca” and we are in Lombardia, not the Langhe. Pretty cranberry and blackberry notes with a hint of of something herbal/vegetal. — 6 years ago
Jerry Dixon
We had this with Dewey and Dozieie at Erb Saint in New Orleans. Excellent. — 22 days ago