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Depths of dried black cherry come together with cedar shavings and
worn leather as the darkly alluring 2019 Brunello di Montalcino slowly
evolves in the glass. This is surprisingly juicy and energetic, with a pure
blend of red fruits and inner orals co...
The 2019 Brunello di Montalcino opens with a bouquet that blends
savory herbs and worn leather with crushed wild berries. It's softly
textured and round, with a pretty inner sweetness and juicy red fruits
cascading under rosy inner orals. The 2019 tape...
The 2017 Barolo Mosconi Vigna Ped is deep, resonant and expansive, as wines from this site tend to be. In this tasting, the Mosconi is wonderfully deep. Its stature alone is compelling. And yet there is so much to the Mosconi. Readers will find a Barolo t...
This historic estate's Barbera vines are in the Barolo region's Bussia Soprana district. With brief fermentation in stainless steel, followed by oak aging for a few months, it's a Barbera that combines power, both in structure and fruit, with an elegant, ...
Juicy young red with berries and more savory notes, such as expresso and dark chocolate. Medium-to full-bodied with quite firm tannins. Crisp but intense fruit and herb finish. Drink or hold.
Aromas of ripe blackberries and blackcurrants with black licorice, sweet tobacco and cocoa. Pure and crunchy with an array of fine, chalky tannins and a deep core of dark fruit. Polished finish. It’s delicious now and will benefit from further aging.
A structured Barbaresco. Old vines, with some plants being over 50 years old. Rich and multifaceted. Dry, full-bodied, warm, harmonious, tannic, nicely persistent.
TECHNICAL DATASHEET
Type of wine: red
Appellation: Barbaresco Bricco di Treiso
Classification: D.O.C.G.
Production zone: Treiso
Grape variety: 100% Nebbiolo
Type of soil: calcareous blue marl
Exposure: South
Vinification and ageing: fermentation and vinification on skins in stainless steel tanks, ageing in oak barrels for 18 months
The grapes for this basic cuvée of Sancerre are sourced from the vineyards in Bué, Vinon and Crézancy. After harvest, fermentation is done in stainless steel cuves at temperatures between 14 and 18 degrees Celsius. As with all the whites at the domaine, this wine sits in contact with the fine lies for a considerable period of time with the racking being done late in the spring following harvest. The first bottling occurs no earlier than July and frequently does not occur until September of the year following harvest.
