Freddy R. Troya

9.0

Rotari Flavio Riserva 2016
TrentoDOC, Trentino-Alto Adige, Italy 🇮🇹

Overview
A vintage-dated Metodo Classico, Chardonnay-dominant with Pinot Nero support, aged extensively on lees. This 2016 Riserva shows remarkable depth, integration, and alpine precision. Structured, layered, and confidently mature, a sparkling wine that over-delivered in every dimension.

Aromas & Flavors
Baked apple, candied citrus peel, toasted brioche, roasted hazelnut, and delicate honeyed nuances. Subtle minerality runs through the core with beautifully integrated autolytic complexity.

Mouthfeel
Medium-bodied with a refined, persistent mousse. Creamy texture meets vibrant acidity, creating tension and elegance. Long, composed finish with impressive depth and harmony.

Food Pairings
Lobster risotto, truffle pasta, aged Parmigiano Reggiano, roasted poultry, seared scallops with brown butter.

Verdict
The clear standout. Serious, layered, and age-worthy. This is where TrentoDOC flexes its muscle, delivering Champagne-level structure with alpine clarity and identity.

Did You Know?
Riserva-level TrentoDOC wines require a minimum of 36 months on lees, though many producers exceed this significantly for added complexity.

🍷 Personal Pick
Top wine of the Rotari lineup. The 2016 showed maturity, composure, and depth that completely elevated the tasting experience. A bottle worthy of cellaring and emotional remembrance. — 3 days ago

Marc Melser

9.0

We had the 2010 Vintage on 11/4-5/23. A real good PN. Tastes of raspberry, strawberry and baking spice. Medium bodied. More fruit forward for a Burgundy. I spoke to Flavio at The Wine Watch. He tells me this wine maker produces wines more fruit forward than most Burgundies. I sensed this wine was more CA than FR. — 2 years ago

Justin Manni

9.0

Bubbly and a bit sweet. — 3 years ago

David D

9.2

Lots of prune, currants, broad acids, dried blackberry, steely tannins. Took a minute to open up, really delicious. 09/23/25 — 5 months ago

Tom Casagrande

9.1

With some of the entry-level Brunelli like this one, it’s a tough call when to open them. In my experience many try to play in the big leagues by overextracting. This one’s always been on the tannic, somewhat astringent side, so you want to wait to allow the tannins to drop and for it to settle down, but you don’t want to wait so long that the fruit dries up. I think this is about as good as it’s going to get. The fruit is still there, and the astringency is abating a bit. Still tannic. Good acids. Should go well with a simple pasta with tomato and sausage sauce.

UPDATE: After 24 hours under a vacuum seal, it was so astringent as to be nearly undrinkable, to my taste. — a year ago

Steve Mitchell

9.2

Still learning about this varietal.
Medium bodied nice on the pallet well paired with our chicken, corn and salad. — 4 years ago

Steven Heydemann

9.1

Uber traditional, heavy bricking, fully mature now and maybe even a bit on the decline (storage before I bought it?), but this is such a classic example of aged Nebbiolo. All sous bois, leather, wood smoke, tar, and fruit that is surprisingly soft. Roddolo is not widely available in the US but deserves to be better known. — 7 months ago

Gilbert Van Hassel

9.4

I hate to drink cabs in Italy. But this is really good smells like a cab and taste like a Pinot. — a year ago

romo

8.9

Lunch sample in Turin. — 2 years ago

Carlo Maria Rossotto

9.1

Exceptional Alta Langa. I had it with Paola and Flavio at 100Vini in Alba. Nice memories. — 4 years ago