domenica 8 luglio 2018

Burgundy | Ribeira Sacra

Emmanuel Giboulot a vigneron based in the village of Beaune in Burgundy, known for his organic attitude in the vineyards strictly against chemical and synthetic pesticide. 
Particularly the episode a few years back "2014" when the Burgundy AOC demanded a systematic treatment in the vineyards against the flavescence doree all over the Cote D'or. 
But Giboulout refused to comply, arguing that the order would destroy decades of family work to create genuinely organic wine. He faces up to six months jail and a 30,000 euro fine.
The court sentence was debated a few times by the lawyers, at the end Giboulot was found innocent. 
Le Pierre Blanches is a Climats on top of Les Bessard 1er cru. As the name says, is a vineyard with stony white soil rich on limestone with fossil sea shell. 
2014 for me is a lovely vintage in Burgundy, after the 3 past catastrophic millesime.  2014 was an exceptional result, especially for a free chemical vineyards as the vigneron like Emmanuel, where the microbiological fauna is very active and the result is always exceptional. 
The wine was a classic Burgundy salty mineral chardonnay, green apple nose with crunchy acidity and tension energy, a little bit of oak was perceived on the nose and palate but this well integrate boise make the Burgundy chardonnay so beautiful. 


Envínate (Wine Yourself) are 4 friends, Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. Formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante.  Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected  regions of Ribeira Sacra and the Canary Islands.  Their collective aim is to make profoundly pure and authentic wines that express the terroir of each parcel they are working with. No chemicals are used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For ageing, the wines are raised in old barrels and sulfur is only added at bottling, if needed.
The Lousas Cuvee is the “sacred shore” of Ribeira Sacra DO. Ribeira Sacra encompasses five subregions: Amandi, Chantada, Quiroga-Bibei, Riberas do Sil and Riberas do Miño. Steeply terraced along the Milo and Sil rivers, these slopes were built by Romans 2000 years ago. The remote regions better red and white wines are based on Mencía, Treixadura, and Godello.
These 2016 Lousas. is a pretty crunchy Mencia with high level of drinkability and concentration of freshness with lots of energy and sunny fleshy tannin. So good..

https://www.instagram.com/pitbeat/

martedì 19 giugno 2018

Clos Saint Jacques 6.70 ha.


Clos Saint Jacques is a premier cru on the "finage" of Gevrey Chambertin in Burgundy.

We talking about a vineyard with almost 7 hectares of surface of one of the most famous village of the Cote de Nuits "Gevrey Chambertin".

This vineyard is ranking as a premier cru which is:
a the term appears on a label, the wine is likely to be superior in quality to a village-level wine, and it is undoubtedly higher in price and scarcer in quantity. Premier Cru wines often include the name of a single premier cru vineyard.

Clos Saint Jacques for many drinkers and producer have the quality and structure of a Grand Cru, in-fact the old Benedictines Monk in the 6th Century create the terroir quality of this amazing region with detail and perfection; they build lots of Clos (vineyards surrounded by stone wall).
Clos saint Jacques refer to a statue, Saint James (Jacques) which stand in the vineyard and was a guide of the pilgrim in the past.
Also according to the oldest classification in 1855 ( which inspired the INAO classification done in 1936) by the vineyards theorist Jules Lavalle this Premier cru was rated "Tete de Cuvee" a maximum level of recognition a that time.
The site was a Monopole until 1945 of Comte de Moucheron.
Today 5 people owned the ownership of this 6,70 hectare:

Armand Rousseau – 2.21 ha
Sylvie Esmonin – 1.60 ha
Louis Jadot – 1.00 ha
Bruno Clair – 1.00 ha
Fourrier – 0.89 ha

Apparently if this Clos is not a Grand cru, is for the only fact is not a continuous of the solid block of all the grand Cru site in the village of Gevrey "an island away from the main land". 

Lately I had the pleasure to drunk two bottle of Armand Rousseau 2012 and 1988; 



This wines was very youthful; the nose was on the dark fruit side very fresh and clean.
Undertone of spicy oak well integrated with the fruit, a high perception of the limestone soil.
La bouche was complex with savoury fruit. Fine level of tannins with a good pleased perception of alcohol. Through time the bottle was open, more perception of umami was coming out with almost a salty crush wet rock.

1988 was a truly gem for me, a completely unforgettable experience. Soon we started pouring the wine, open perhaps two hours before; we smelled lots of fruit and youthfulness. The colour was splendid in shape just a tiny orange rim with a fresh vivacity ( I guess the bottle was a keep in absolutely amazing shape).
Slowly the oxygen start to change the wine and more notes of balsamic were coming out, but always with a core of fruit dancing with the tertiary note. Mushroom, and wet earth was coming on the nose,
the palate had this level of acidity so tension and nervous which I will never except for a 30 years old wine.
You never wanted this bottle finish....


I thought to dedicate this two bottle at two books I recently finish to read
 
Thomas Pynchon:
Recognized as one of the leading exponents of postmodernism in literature, it is characterised by extremely complex writing, full of labyrinthine structure.

Don DeLillo
A novelist from the mid-seventies that describe and criticize America, accusing America to lose the ability to feed the American Dream.

What we had with those wines for dinner "La Cotoletta alla Milanese" ..  Veal Cutlet on the bone crumble and fried:



 
                                                           From the site Bourgogne-wines.com



mercoledì 13 giugno 2018

New world Pinot Noir

For several years I have been leaving outside the old world continent, the great Europe.
I have been exposed to several wines from Australia due I'm leaving here, also wines from New Zealand and lately USA and South Africa and some South America.
International variety I will said the classic French grapes acting quite well in the countries just mention, but one of those I really find interesting is the Pinot Noir. Central Otago in New Zealand seems by the press one of the best example outside of Burgundy, as a region is divide in sub zone with different altitude and exposition. My preference sub zone is the Wanaka area with vines planted around the homonymous lake; another great region is the Sonoma in California especially with Russian River Valley AVA and Sonoma Coast AVA.
however there are two Pinot Noir I have been very in love with:

The first one is the Eyre Vineyards from Oregon in Willamette Valley in the little sub zone Dundee Hill AVA. 
The Eyre Vineyards was found in 1966 by David Lett which planted the first vineyard of Pinot Noir in the Red Hills of Dundee south west of Portland ... In 1975 David Lett produce the first American Pinot Noir able to compete with the great Burgundy. 
Jason Lett is the currently winemaker; since day one organic farming has been adopted in the house.
The property is divide into 5 different lieu dit "Daphne" "Roland Green" "Outcrop" "Eyre" and "Sister".
Each of them are bottling separately as a single cru; 
the one I had the pleasure to drunk lately is the "Original" cuvee which is the Eyre vineyard the first to be planted in 1966. 
An elevation of 260 meter above sea level, the Pommard is the clone used in this vineyard, south east-west facing and this according to their website is the first original planting of Pinot Noir in the Willamette Valley region in Oregon. 

The vintage was 2013 
the colour was a medium ruby colour a Nuits Saint George intensity, very vivid.
Cherry and red plum through nose and palate very juice on the nose with a beautiful core of sanguign minerality, palate had a lovely intensity with complexity and refreshing acidity, savoury and tight ..
Undertone of forest floor with great length (a lovely bottle).... The one you don't want to finish ....

Sometimes Burgundy can be parking on the side very few times ... This for me was one of those.. 



look at their website they are pretty good to understand the amount of detail and work there are in this wines 

Also try to follow them in the social forum is quite constructive 


NEXT TIME THE SECOND BEST PINOT NOIR OUTSIDE Burgundy 

pics below Bass Philip from Gipsland GI In the state of Victoria Australia



https://www.facebook.com/eyrie.vineyards/

Best

Raf 

Drinking and listening sculpture sound: Abruzzo & Melbourne
--------------------------------------
wine / spirit / lambic / drinker









domenica 27 maggio 2018

Georgia wines Qvevri and more ...

Last week I was invited for a tasting discussion about Georgia Wines, in Melbourne Smith Street, the location was Rockwell and Sons http://www.rockwellandsons.com.au the cool kids on the block...
The wines were tasted in different brackets with discussion about taste profile and understanding of the region and sub zone.

1st bracket
Tsitska was the grape variety, 3 different producer 
Tsitska is a good-quality white Georgian grape variety used in the production of dry, sparkling and fortified wines. Primarily grown in western Georgia, Tsitska is part of the Imereti family of indigenous Georgian vines. It ripens late and is not especially productive, but it is highly regarded by locals. Winesearcher quote. 

1st wine
Makaridze Winery on the left pics 2015, the wine was clean, dry with lovely bitter phenolic on the palate textural with concentration of orchard fruit as quince and red apple skin. Tension with great crush rock and stony minerality. 
The only information I found online about Makardize, this is a pretty new project started in 2009 in the Imereti zone. 

The 2nd wine 
Gotsa was amber in colour with skin contact on the Qvevri vessel (Qvevri are clay amphora which are buried in the ground, the wine fermented and ageing in those vessel with or without skin for quite a long time). I thought the contact with the skin was over a months; the wine had a quite interesting bite on my palate with lovely grip and bitter elements due the phenolic and anthocyanins elements. Oxidative nose, long finish and complexity. 
Beka Gotsadze is the owner of this family winery in the Hills of the Asureti Valley in the Kiketi region 30 kilometre aways from Tbilisi. 
Vineyard and winery  is operated by "Demeter" biodinamic standard and will be certificated on 2018 harvest. The wines are not fined and are free of any additives, they are fermented in wild yeast's. Only burned sulfur are used to clean the vessels (Kvevri's), no sulfur powder is added to the wines.

3rd wine 
Ramaz Nikoladze from the Imereti subzone, this was superbly mineral with flinty elements and almost shellfish characteristic, almost remind me of a Thomas Pico Chablis. 
This dude follow the wild Fukuoka farming around the book One Straw Revolution which consist in non interfere at all to the mother nature so let nature give the crops.  
Colour of the wines. 

2nd bracket 
1st wine 
Imereti region with the Tsolikouri grape, a traditional variety used for a sweet wine production but this was completely dry. The producer is one of the older producer from the Immereti region is Gaioz Sopromadze, this was another oyster shell, flinty mineral wine almost kimmeridgian, bright in colour with great energy ... In this tasting I had the sensation the Immereti got a real good ancient white limestone soil. 

The 2nd wine
 was a blend of Tsitska and Tsolikouri from our Fukuoka fan Ramaz Nikoladze; as well here super energy and great minerality in the tasting one person thought was a German flinty slate riesling from a great site as Ayler Kupp. 


discussion 

From the Meskheti region in the centre of Georgia Iago Bitarishvili, founder of the eponymous “Iago’s Wine“ make wines in a different style only from the Chinuri grapes, an endemic variety from the Meskheti wine region. The stile he makes can be very phenolic tannic wine, for a long time on the Qvevri on skin or the opposite bright and light for a very short maceration.
The one we tasted was from 2014, gold in colour lots of stone fruit and wild fermentative notes as crust brie cheese, walnut and hazelnut reminiscent. Low in alcohol, lots of sour element on the nose and palate like an "Auvregne Chardonnay or Chenin from Anjou". Complexity on Iago wines are very detailed, I have been tasting lots of his wine several time and for me is a great artisan of Georgian Wine scene. 
From the famous Kakheti wine region we taste a Mtsvane an orange wine from Antadze winery, unfortunately this wine was too reductive to go further with the tasting. However this producer is a pretty good one... Pretty disappointing for the fact I was looking forward to enjoy it. 
But then we tasted this Mtsvane from Antadze with less maceration on the skin and it was pretty enjoyable, classic oxidative notes with nut element, dry chamomile and jasmine... Tea tannin on the palate and great length. 
Mtsvane or Mtsvane Kakhuri is a grape variety used to make Georgian wines. It is used to make white wine. It is often blended with Rkatsiteli to which it adds a fruity, aromatic balance. In the Georgian language Mtsvani means new, young and green.
the enjoyment of tasting ...
Last bracket Red wine 
1st wine was my favourite red wine from Georgia.
Marian Iosebidze's she is the youngest wine producer in Georgia, makes less than 1000 bottles a year with Tavkveri grape variety; this is my second time I tasted this wine and I always label as the Kriek Cantillon of Georgia. Sour red fruit, high acidity and sourness.

2nd wine 
Phesant Tears by John Wurdeman perhaps the ambassador of Georgian wine around the world, this man made aware the world about this country. 
Shavkapito 2013 a rich full body red with earthy minerality as wet earth, forest floor and wet leaves. 

3rd wine 
unfortunately very close and reductive. 













sabato 19 maggio 2018

Minervois new wave


Benjamin Taillandier in the Minervois AOC in the Languedoc make wines less concentrate and alcoholic ... Lighter, fresher and lower in alcohol ... However his wines are full of liveness and are also vindesoif .... VITI VINI BIBI is a cuvee of grenache, cinsault, carignan with very low level of so2 ...
He start in 2007 after finish winemaking school and work under Jean Baptiste Senat at Domaine Senat... For Benjamin Jean Baptiste is a mentor and with the technique and ideas he learned with his master; he decide to make is own wines. In 2007 he settled in his family’s hometown of Caunes-Minnervois, he purchased less than 6 hectare of vine under Grenache, Cinsault, Syrah and Terret Gris converting the farming in organic with the goal to convert in a future all his vines in biodynamic farming. 
He achieved Ecocert certification. 
Benjamin make fresh, mineral and full of flavour wines for the Minervois appellation..
A producer to watch ... #mineralwine #schist #marble #sandstone Minervois is a terroir driven wines

In Summer running a great bar a vin in the town for the tourist...




Best

Raf 

Drinking and listening sculpture sound: Abruzzo & Melbourne
--------------------------------------
wine / spirit / lambic / drinker


domenica 13 maggio 2018

Domaine Les Genestas

Gobelet vignoble et Galet terroir 


Les Vignerons D’ Estézargues is a Co-ops in the south of Rhone, with a really interesting new way of the classic bulk massive production. They  takes a fundamentally different approach; starting in 1995 the ten different growers in this co-op began to vinify their wine separately and make single cuvées from their best plots. All the approach is #naturalwine making, any chemically in the vineyards and any correction in the winery. Michael Trebillon is the winemaker at Domaine Les Genestas this cuvee is 40% Grenache, 20% Syrah, 15% Carignan black fruit, sweet spice and orange peel .. plush palate with sauvory spicy notes ... The price of this wine are amazing ...( A different similar concepts happening in Italy with I Vigneri of Salvo Foti ) ...

From a  France website VIN BIO 

Les vignerons d'Estezargues est un groupement de vignerons des plus qualitatif. Les vins produits par les vignerons du groupement sont naturels et pour certains certifiés bio. 
Situé au cœur des Côtes du Rhône Villages, à 1 km au Sud de Lirac, le terroir d'Estézargues est typique des grands sols de l'appellation : galets roulés sur argile exposés plein sud. Il génère de petits rendements et produit des vins de caractère. Pionniers de la viticulture raisonnée, les vignerons d'Estezargues ont à coeur de respecter leur terroir (travail du sol, traitement raisonné, élaboration en cave rigoureuse...). Les rapports qualité/prix sont au rendez-vous de ces superbes vins de plaisir !

Best 
Raf 
Drinking and listening sculpture sound: Abruzzo & Melbourne
--------------------------------------
wine / spirit / lambic / drinker

domenica 6 maggio 2018

Suenen | Leclapart | Selosse | Prevost

 
Suenen is a small new RM located in the Cote des Blancs. A small family Champagne house run by  Aurelien the son of Daniel, who took over in 2008 suddenly after his dad was diagnosed with cancer. 
Aurelien found himself with a great responsibility, but with the willing to do a great job; start to be inspired after visiting producers as Pascal Agrapart and Anselme Selosse. From this visit he start to take care of the the soil of his vineyard. Between 2009 and 2011 all the chemical was banned in his soil.  Emanuel Bourguignon help him to better understand the soil collaborating with LAMS the Laboratoire D'Analyses Microbiologiques des Sols. 
Suenen owns just over 3 hectare of vineyards in the villages of Cramant, Oiry, Cuis and Chouilly. 
Be in the Cote des Blancs the subsoil is very chalky with a very white topsoil showing great minerality and tension. 
The Rose is mainly Chardonnay with less 10% Pinot noir to give a beautiful rose colour. Acacia, Meyer lemon, citrus blossom with pastry and creamy lemon curd... Tension with a touch of dosage. 
The Vintage was done in September 2010 and was disgorged on September 2013 with 5g/l. 


David Leclapart is a very hot producer in the commune of Trepail in the Montagne de Reims specialized in biodynamic viticulture. In the same circumstance of Aurelien Suenen around 1995 he was called to help his family harvesting the grapes in Trepail, at that time he was working at Leclerc Briant as a biodynamic adviser. 
For him was quite difficult to move from that position and to go back to the family business, but with great courage and commitment he bottled his first vintage 1998, 6000 bottles. However this was refused by the appellation status by the Comitè of Champagne. However he continued to do his artisan job and after some time he received the accolade he deserved. Nowadays Leclapart champagne are in high demand and very hard to find. 
L'Astre was very detailed on chalky minerality with super salinity with pleased elegant oxidative note and taste, the colour was a Rose even if is not; it is considered a Blanc de Noir 100% PN...  an Oeil de Perdrix colour (a few years back at the Return the Terroir winefair; David told me about his ways to include the second pressing of the Coquard in his cuvee, so phenolic extract  will go into the wines and of-course release little pigmentation) Palate was nourished and full of tension with tart red fruit.  Zero dosage for a 2014 vintage. 

Jacques Selosse Rose is 90% Chardonnay from Avize and 10% Pinot Noir from Verzy and Ambonnay, a Brut style but you cannot feel any sweetness on the palate, the dosage was well done. 
Here we are talking about a Master of Champagne in Avize. 
The Colour was brilliant rose with beautiful nose of raspberry, Pastry notes as Lemon tart, Grapefruit anglaise, orange zest and bergamot... Salty flakes as fleur de Guerande almost a Vin Jaune palate from Overnoy. 


Jerome Prevost is the man with a single vineyard Pinot Meunier in the village of Gueux in the Montagne de Reims, the Lieu dit is "Les Beguines". 
100% Meuneir makes two cuvee 
La Closerie Les Beguines Extra Brut 
La Closerie Fac Simile a Rose style. 
Lately he made a cuvee called Climax a long ageing on lees of the La Closerie Les Beguines Extra Brut.
Jerome is an enthusiastic vigneron who started working with Anselme Selosse, then he met Claude and Lydia Bourguignon and realized the importance of the expression of healthy soil. Jerome and his wife Agnes did some research on the village of Gueux and found this lieu dit Les Beguines had a historical importance and they started to vinified Meunier from that vineyard. 
Production is around 13000 bottles per year and only a vintage champagne even if not stated on the bottles. 
The Rose Facsimile 2014 was red fruit mainly cherry, rose and violet water, crushed textural rose petal, delicate palate with finesse and elegance with a nice long finish  .....  a complex Rose...



Best

Raf 

Drinking and listening sculpture sound: Abruzzo & Melbourne
--------------------------------------
wine / spirit / lambic / drinker




mercoledì 11 aprile 2018

Arpepe, Antoniotti, Franchino, Paolo Veglio, Anselma

Nebbiolo Dinner .…


Nebbiolo is definitely the king grape varieties of Italy.
From Northern Italy on the West part, mainly on the region of Piedimonte and Lombardia.
Barolo and Barbaresco are the main Appellation or Denomination which made him “Nebbiolo” famous around the world.
These two denominations are producing cellaring wines to be drunk after a while of the state vintage, long ageing potential and definitely great pleasure with food.
Nebbiolo takes his name from the foggy layer or dust on the skin of the grape; a foggy resemblance.

This grape varieties before release needs time in barrel to give a softened element to the tannin which are the main characteristic of this variety.

Long ageing process result a elements of oxidative notes  through nose and palate: dry rose petal, violet, licorice and sour red fruit… element of minerality as tar, dusty rocks and leather which come from the calcareous stony bed rock soil of this area. With ageing, more tertiary character will develop the complexity of the wine. 



In the northern part of Piedimonte there is an area called ALTO PIEMONTE with more heroic viticulture with psophourous, lime and clay soil. The Nebbiolo locally called Spanna is made here, it is still having a great ageing potential, however the different soil and this more austere climate definitely 100% continental, will give to the wines fresh crispy tension acidity but with finer elegant tannin with the core of minerality you expect on the brother Barolo and Barbaresco.


In Lombardia region in the north part there is another denomination called Valtellina, that perfectly capture the pure essence of Nebbiolo and here the vines are all built on terrace perimeter by ancient stone wall. Soil is calcareous and full active limestone, Nebbiolo locally called Chiavennasca is bright cherry, mineraand silky present tannin.

In Melbourne last week we organise a dinner showing 5 different producer in different denominations around this beautiful grape.
The First wine was


Arpepe Rosso Valtellina DOC 2015   


The Perego family have been tending vines on these sheer granite terraces in the mountainous Valtellina since 1860. The vines are so far north into the alps they are practically in Switzerland.












They work only with Nebbiolo, or Chiavennasca as it is called in these parts, growing the grapes up to 700 metres above sea level on sheer, south-facing, sunlit vines that dig straight into rock. The resulting fruit is intensely mineral.

Production is very much of the old-school and labour is intense. The hills, making it very difficult to reach the fruit at all. Everything in the vineyard is done by hand and in the cantina "Winery" the family exercises a soft touch with great patience, leaving the wines to rest until they are deemed ready for release.
The transparency of the grape, the singular landscape and the Peregos' gentle hand in the winery lend these wines a remarkable sense of place.
The wine was bright ruby and translucent, youthful with fresh cherry nose along beautiful floral notes as violet and rose petal. Classic minerality with smooth tannin almost a Pinot noir phenolic silkiness.
The alcohol was medium and very pleasant. Great introduction of the Chiavennasca in this DOC... Vlatellina has their single site called Inferno, Maroggia, Valgella, Sassella and Grumello and with more ageing process make pretty cellaring wine.
Ps.
In the Swiss part the name can appear as “Stagafassli”.

Brioche con Porchetta, Vitello Tonnato, Crostini di Polenta,  

Peperoni e Bagna Cauda.

The next dish was done with the two following wines:
Gattinara
                                   
Gattinara is a red Italian wine (DOCG) Denominazione di Origine Controllata e Garantita, produced from Nebbiolo grapes grown within the boundaries of the commune of Gattinara. Located in the hills in the north of the province of Vercelli, northwest of Novara in the Piemonte region. It was awarded DOC status in 1967 and received its DOCG classification in 1990.
The wine is made primarily from the Nebbiolo grape variety (known locally as Spanna) which must constitute a minimum 90% of the wine and may be blended with up to 10% Bonarda and no more than 4% of Vespolina.
The ageing requirement is 35 months with minimum 18 months in barrels. For the Riserva is 47 months with minimum 36 months in barrels. The soil is rich on calcareous (high active ironstone and phosphorous).
Mauro Franchino is one of the oldest producer in Gattinara, he has harvested more than 50 vintages and he has only 3 hectares of vines.
The wine 100% Nebbiolo is fermented in concrete vats and aged in Botti for 3 years. Only 3000 bottles are made each year.

Gattinara Mauro Franchino 2012

The wine show pretty red fruit as wild cherry and raspberry with a tart element along notes of leather fresh crispy acidity and long ageing with great finesse... Elegance as a burgundy "Morey St. Denis" complexity as a great Brunello but it is a great Nebbiolo form one of the most beautiful Denomination in the Alto Piemonte. 

Bramaterra
Bramaterra is another D.O. Denomination of Origin from the neighborhood of the Gattinara DOCG, sharing the same soil rich in iron, potassium and manganese.
Result high in Mineral content in the wine.
Here as well the Nebbiolo is called Spanna and is blended with an endemic grapes variety in the area called Croatina, Vespolina and Bonarda.
By the legislation the Nebbiolo need to be minimum 50% to maximum 80%.
Antoniotti is another old producer in this area; his Bramaterra is 70% Nebbiolo, 20% Croatina, 7% Vespolina, and 3% Bonarda. 
The wine is aged in Large botti 1250L for 30 months.
By Law the requirement of ageing is 22 months with 18 months minimum in barrels.

Riserva is 34 months with 24 months in barrels. 

Antoniotti Bramaterra 2012


The Antoniotti was more austere, very close nose with the minerality as a core of the wine. Slighty dusty but stony and granitic, very masculine tannin with energy and droit acidity. 

                                                    Paglia e Fieno al sugo di lepre.

The Main course was with two wines a Barolo and a Barbaresco: 

Barolo
Barolo is a (DOCG) Denominazione di Origine Controllata e Garantita, produced in the northern Italian region of Piemonte. It is made from the Nebbiolo grape. The zone of production extends into the communes of Barolo, Castiglione Falletto, Serralunga d'Alba and parts of the communes of Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, Verduno, all in the province of Cuneo, south-west of Alba. Clones authorized are Lampia, Michet and Rosae.
The Barolo is a single vineyard called Collaretto in the Commune of Serralunga d’Alba, on white soil full of Limestone called “Serravallian” from Miocene era alternating layers of beds of sand and sandstone layered with marls and sandy marl. The wine tonight ageing only in Big Slavonian Oak Tree Botti.
Barolo before release spend 34 months in the cellar with 18 months in barrels.
The Riserva 58 months with 18 months in barrels.
Botti is a traditional producer, Barrique is a modern producer.
                                     
Anselma "Collaretto" Barolo Serralungha D'Alba 2010

2010 a lovely vintage the wine is a super traditional producer, long maceration on primary fermentation and ageing for over 2 years in big Italian botti. Collaretto is a Cru in the Serralungha commune just next to the prices and fancy "Great" Vigna Rionda vineyard. Masculine Barolo with cherry liquer, rose, violet and liquorice... Great oxidative hint with a lovely volatile acidity which give freshness and musk the 15% Alcool... A must.. 


Barbaresco

Is the cousin of Barolo made in the Comune of Barbaresco, Treiso, Neive.
Very similar soil but the ageing profile is a bit shorter with a final result a silk wine, in some way more feminine style. However sometimes some Barbaresco can be more powerful than a Barolo. All is coming from the vineyard size and the producer.
As well as in Barolo here there are the Traditional producer ageing only in big Botti
and the modern boys ageing in French Barrique. Some does a mix of the 2 types.
By law the Barbaresco ageing is 22 months with 9 months in oak.
Riserva 46 months with 9 months in oak.
The wine tonight is from a single vineyard and a traditional style producer.

Cascina Roccalini Barbaresco 2014

From the Roccalini Vineyard in the commune of Barbaresco; made by Paolo Veglio in his Propriety called Cascina Roccalini.
Tannin were stronger of the Barolo but the nose more floral. The structure was very complex with a long finish. The wine was support by the tension of the acidity with a tight spine energy. 

                                    Brasato di Manzo al Barolo con Purea al Tartufo

The restaurant Michelangelo in the CBD in Melbourne run by Matteo and Ilaria 
Thanks for their hospitality and amazing food .. 
michelangelosteria.com.au/

-- 

Best

Raf 

Drinking and listening sculpture sound: Abruzzo & Melbourne
--------------------------------------
wine / spirit / lambic / drinker