Falesco Roscetto Lazio IGT Ferentano 2004
I just pulled this out of my cellar more or less by accident. I expected a dead wine- 2004 and this is January 2011. I was in for a very pleasant surprise. Full-bodied, with tropical fruit flavor- pear, honey, complexity. the color is now a rich golden hue, like a 10-year old sauternes. Still maintains a small amount of acidity. Excellent for an old Rochetto I bought four years ago for $26.
External Reviews for Falesco Roscetto Lazio IGT Ferentano
Produced from the indigenous and little-known Roscetto varietal, this white wine begins slowly and aromatically. Then it starts to build intensity in the mouth, revealing a tremendous, layered, and honeyed character reminiscent of a southern Rhône blend.
Falesco's 2006 Ferentano highlights the qualities of Roscetto, one of Umbria's native varieties. The wine opens with a burst of ripe peaches layered into sweet French oak, all supported by notable structure. The finish is long and clean. The Ferentano spent roughly 3 months in used French oak prior to being bottled. Anticipated maturity: 2009-2011.
This wine has made a great impression upon me! The grape from which it is made is Roscetto, an ancient variety that grows in small bunches, having a low yield and therefore producing a full bodied wine. The texture is velvety and low in acidity, with luscious, ripe tropical fruit nuances. Beautifully balanced, it has aromatic aromas and a mouthwatering finish. Pair this wine with baked trout with crab stuffing or Fettucine Alfredo with chicken or shrimp.
(100% roscetto) Medium-deep golden straw-yellow color. Green apple, lime and mineral aromas are complicated by hazelnut, yeast and a mounting vanilla note. Ripe and fairly fat, but with sound acidity nicely framing the tangy citrus and orchard fruit flavors. Gains considerable spiciness on the long, tannic finish.
The hillsides around Montefiascone, from where comes the more well-known Est! Est! Est! and, nearby, the better-known Orvieto, are home to Ferentano, another triumph of Italian winemaker Riccardo Cotarella. Produced from 100% Trebbiano Giallo (locally Roscetto), so named for the golden color of its juice, this wine is sunshine in the glass! Cold maceration and partial fermentation in stainless steel preserve its ripe golden pineapple and tangerine flavors, while final fermentation and three months of aging in barrique add weight, a rich mouthfeel and subtle hints of almond and vanilla. Bright but balanced acidity harmonizes the whole, and the finish is long and luscious. Toss some pasta with pancetta, asparagus and smoked mozzarella and let the sun shine in!
A knock-out white, the 2003 Ferentano (100% Rochetto) went through malolactic, and spent time in barrel before bottling. It exhibits wonderful notes of almond paste, orange rind, and buttery citrus in a medium-bodied, fresh, lively format with irrefutable soul and character. It should be drunk over the next year.
The newest addition to this portfolio is the 2005 Ferentano IGT. Produced from the indigenous Roscetto varietal, it was fermented in both stainless steel and barrels, was put through full malolactic, and was given a minimal clarification prior to bottling. It begins slowly aromatically, but builds intensity in the mouth revealing a tremendous, full-bodied, layered, honey character reminiscent of a southern Rhone blend of Roussanne, Viognier, and Marsanne. It could be served with meat dishes given its full body and intensity. This noteworthy value represents a remarkable achievement for this estate.
Food Pairings for Falesco Roscetto Lazio IGT Ferentano
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