Vespolina

• June 2009

  Gattinara is made from Nebbiolo, same as Barolo and Barbaresco though here they ... up to 10% of other grapes, vespolina and croatina usually, to the blend. The 98 Travaglini is a solid bottle of Nebbiolo, good for today or 10 years from now

  Forum post in the topic Gattinara question by Gregory Dal Piaz

  
  

• May 2009

  So i typed up a more detailed update and posted it but I don't see it here! In ... from the Nebbiolo, Croatina, Vespolina and Cabernet in the blend it's a 12.5% winner! After Sella we drove down to Alba and had dinner at Piazza Duomo. Pretty brilliant food paired with the wines of... Read moreSo i typed up a more detailed update and posted it but I don't see it here! In ... from the Nebbiolo, Croatina, Vespolina and Cabernet in the blend it's a 12.5% winner! After Sella we drove down to Alba and had dinner at Piazza Duomo. Pretty brilliant food paired with the wines of cerretto. The 2008 Balnghe Arneis was precise yet rich, a very slid showing. We followed that with a 204 Barbaresco Bernadot which had too much sweet spicy oak on the nose for me, a 2003 Le Strette Barolo from the Novello estate of Cerretto's winemaker which showed a fair amount of date and fig character on the nose but was a very round and supple 2003. We ended the dry reds with Cerretto's 1999 Barolo Brunate, big and powerful with the superb tannin of 1999 paired with the almost opulent character of Bruante. Still a baby but with excellent potential. We then moved on to the 1971 Toro Arbala PX which was it's usual viscous, molasses, dried fruit, cocoa and spicy self. Delicious and incredibly long it was a fine way to end a meal. Well now I am off to survey damage in some vineyards, the recent rains which were the worst in 200 years have caused many landslides, and then taste through the wines of Mauro Mascarello. I'll report back with more info later and hope to post some photos and video this evening    (hide)

  Forum post in the topic Italy update 1 by Gregory Dal Piaz

  
  
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  October 2008

  Sella Lessona 2001

  Snoothrank: Starting at $31^.98

  75% nebbiolo, 15% vespolina from 60 year old vines from the north of Piedmont. The nose here is just so expressive I took a long time just to enjoy the intense florality with rich spicy green herbal notes red dustiness, red peppercorn, and a hint strawberry juice – the impression... Read more75% nebbiolo, 15% vespolina from 60 year old vines from the north of Piedmont. The nose here is just so expressive I took a long time just to enjoy the intense florality with rich spicy green herbal notes red dustiness, red peppercorn, and a hint strawberry juice - the impression in the mouth is lithe and very well balanced with soft, round tannins, a great core of cherry fruit cut by distinct and succulent minerality, absolutely transparent and slightly austere with great acidity that makes this a wonderful expression of nebbiolo and suitable for lighter fare. I can’t say fro sure about ageing potential here but am looking forward to following this for a few years.    (hide)

  Wine review by Gregory Dal Piaz

  
  
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  October 2008

  Sella Bramaterra 2001

  Snoothrank:

  70% nebbiolo, 20% croatina, 10% vespolina from 45 year old vines. This is a very different wine with a bit of soapy florality on the nose, notes of clay, juniper and meat with lots of plum skin fruit, distinctly bigger, more powerful, and less penetrating on the nose. Chewy in the... Read more70% nebbiolo, 20% croatina, 10% vespolina from 45 year old vines. This is a very different wine with a bit of soapy florality on the nose, notes of clay, juniper and meat with lots of plum skin fruit, distinctly bigger, more powerful, and less penetrating on the nose. Chewy in the mouth with some stiff tannins, great acidity, notes of pear skin with the accompanying astringent note, plum skins again in the mouth with a note of bitter peach pit leading to a long juicy finish. A bit disjointed at this stage and showing much darker and earthier than the Lessona. With air the wine does really develops with notes of pine resin and roast cherry on the nose while relaxing and filling out in the mouth gaining a sense of lushness that is kept at bay with a vein of bitter chichory. The finish remains a bit short but this is very promising and will improve with 3-5 years of cellaring    (hide)

  Wine review by Gregory Dal Piaz

  
  
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  August 2008

  Propieta Sperino Lessona D.O.C 2004

  Snoothrank:

  http://enotheque.blogspot.com/2008/01/2004-propiet-sperino-lessona-doc.html

  Wine review by enotheque

  
  

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