

Tastes better and more expensive than your average prosecco — 7 months ago
Could use more time. Leather, tobacco and violets. Muted fruit, long herbal finish. — 3 years ago
Beautifully structured. Exactly how you'd want your barolo — 2 months ago
Super dry with mixed pepper, minerals, and herbs — 5 months ago
Lighter than most barolo. Went well with a banana pepper risotto / spicy Remoulade. Enjoyed — a year ago
Tom Casagrande
This is a large-auditorium college intro class in Valtellina Nebbiolo. (In contrast to a graduate seminar led by Professor Marsetti or Professor Ar.Pe.Pe.) Loads of dried cherry fruit and winey old barrel scents on the nose. A bit of faded rose petals and stone. The light color looks fairly advanced. The palate is openly fruited initially, but has a bit of a tannic clench at the end. So the balance to be struck is drinking while the fruit is so nice but waiting to see if the tannins drop and soften. Not a long term project. Enjoy over the next few years would be my take, but I tend to favor things on the younger side. — 2 months ago