Tenuta Olim Bauda
Isolavilla Grignolino d'Asti
Rose like color, all slight strawberries with a silky finish.
Rose like color, all slight strawberries with a silky finish.
Oct 11th, 2017Strawberries, watermelon, kalamata olives, white chalk. Yummy. Good value.
Strawberries, watermelon, kalamata olives, white chalk. Yummy. Good value.
Feb 9th, 2015Holy Grignolino D'Asti! Super fun and delicious
Holy Grignolino D'Asti! Super fun and delicious
Nov 10th, 2014Very light. Pleasant. Unremarkable nose. Berries and earth. Good with food.
Very light. Pleasant. Unremarkable nose. Berries and earth. Good with food.
Sep 3rd, 2021What a great Northern Italian find! Bright garnet color. Strawberries, minerals, herbs, black olives with a hint of tobacco. Tastes like lighter bodied and tannic Nebbiolo. Very interesting.
What a great Northern Italian find! Bright garnet color. Strawberries, minerals, herbs, black olives with a hint of tobacco. Tastes like lighter bodied and tannic Nebbiolo. Very interesting.
Apr 13th, 2020Clean and modern version, the body has more dolcetto/ruche shape than grignolino, with less acidities and tannins, but it is not without the Piedmont character.
Clean and modern version, the body has more dolcetto/ruche shape than grignolino, with less acidities and tannins, but it is not without the Piedmont character.
Nov 11th, 2019Sight: pale red without rim variation
Nose: Dark brown olives, water melon rind, crisp minerality wet earth
Palette: red cherries, raspberries, strong kalamata olives
Sight: pale red without rim variation
Nose: Dark brown olives, water melon rind, crisp minerality wet earth
Palette: red cherries, raspberries, strong kalamata olives
On the nose, very faint red fruits and roses. In the mouth: high acidity, red fruit, cranberries, slight tannins. Medium finish. A little heat. In a strange place, or heat affected.
On the nose, very faint red fruits and roses. In the mouth: high acidity, red fruit, cranberries, slight tannins. Medium finish. A little heat. In a strange place, or heat affected.
Apr 24th, 2017