My first words when tasting this wine, spat out almost along with the liquid in my mouth, were ‘holy shit’. For various reasons: the incredible follow-on from what was a very intoxicating nose; the explosion of searingly dry acidity and tannin on the palate; and, ultimately, the tremendous quality (and value) of this wine.
Locked and loaded with tart cherry, strawberry compote, umami, menthol, violet and tar, this is a profoundly complex Barbaresco built for the long haul. It’s far too young now - almost undrinkably so (almost..) even after a five hour decant - but everything’s there. The finish, though it drags every last vestige of moisture from your mouth with it, is delightfully long. I shan’t touch any more of these for at least another five years, but can’t wait to do so. — 2 months ago
A Ripasso that has acquired more Amarone character than most. Nose has spiced fruitcake and some spirity port-like rich fruit. Instantly mouthfilling, but with lots of structural scaffolding. Only quibble is a bit of heat shows through at the end, but with something like a rich brasato that shouldn't be noticeable and may even be a plus. — 3 years ago
Valentine wine numero due, alongside brasato al barolo — 5 years ago
Dark and inky garnet color. Aromas and flavors of smokey vanilla, wet earth, with an herbal note of sage over the top of the black fruits which are still coming through nicely. Super savory and meaty tannins and stark acidity tell me this can age infinitely! — 2 years ago
Bold, dry and totally badass. Had with brasato on cold winters day for Christmas dinner. ❤️ Had same bottle 2011 just before. Both super dry but really good with flavorful dinner. — 3 years ago
Amazingly complex and intense. BlackBerry, volcanic ash, graphite, violet, and cigar box. Tannins are still showing so definitely decant and let this baby breath some. So freaking good — 8 months ago
Special with strong flawor dishes... like pepperoni, boar or brasato!
Speciale con piatti dai sapori forti come primi ai peperoni o brasato o cinghiale! — 3 years ago