Nebbiolo, Barbera, Piedmont Flashcards
Boca
La Piane boca
La Piane Mimmo
One of smallest and most northwest appelations.
is surrounded by glacier lakes (Lago Maggiore and Lago Orta). Although not famous like their neighbors in the Langhe, Boca is the birthplace of Nebbiolo.
The morenic hills of Boca are of glacial origin. The region has long rigid winters, with cold winds from the Alps, and hot summers with high humidity and fog. The soil is very acidic, rich in iron and poor in limestone. These conditions contribute to the wines having acidity, minerality, longevity, complexity and peculiarity.
85% Spanna, this wine sees maceration on the skins for 30 days in both open wooden vats and in stainless steel, with punch-downs three times per day. The wines are aged for 48 months, 36 months in wooden casks and 12 months in bottle. The nose is earthy and with red berries and minerals and the palate is structured.
Mimmo
“Mimmo” is dedicated to a friend from Boca who collaborated with us for many years to improve the quality standards in our vineyards. The wine can be defined as a “Little Boca”. Less structured and riper parts of “Boca DOC” (Nebbiolo and Vepsolina grapes) are blended after 2 years of aging in large barrels together with riper Croatina grapes (30%) to produce a light wine which is more amenable than “Boca DOC” and functions as good door-opener to the more complex but also more demanding flagship wine “Boca DOC”. There is a nice floral and fruity flavour with a soft elegance and long-lasting taste. “Mimmo” does not need to age for long but matures well over a period of 3 to 6 years.
Aging potential 3-6 years. Average production: 12000 bottles. Alcohol: 12.5-13.5% Vol., Total Acidity 5.3-5.6 g/l
First year of production: 2010
Grape varieties:
65% Nebbiolo / 5% Vespolina / 30% Croatina
Gattinara
To the northeast of Turin is a region that was once regarded as the premier Italian appellation for Nebbiolo: Gattinara.
Wines from Gattinara tend to present a cooler and somewhat whimsical expression of Nebbiolo.
While wines from Gattinara may not bring the power and regal nature of Barolo — nor the charms of Barbaresco — they’re often a bit prettier and more refined. This isn’t to say that they don’t bring real structure — even though producers in Gattinara can add up to 10 percent of Bonarda to their wine, Gattinaras can bring serious acidity and tannin.
Although wines from Gattinara generally express themselves as cooler than Barolos, the region actually sees higher highs — and lower lows. The larger temperature range during growing season provides more acidity to the wines.
Gattinara’s soil is also different. While Barolo and Barbaresco are situated over calcium-based Marl deposits, Gattinara is primarily volcanic rock. This is yet another reason why the wines are somewhat lighter and more feminine than Barolo and Barbaresco.
2006 Antoniolo Gattinara
Italy, Piedmont, Northern Piedmont, Gattinara
Nose: gorgeous and succulent nose of dark red cherries, red florals, tar, roasted herbs, berries and a touch of strawberries. Very good depth with a cooler take to it. Very well balanced as well with a good core of red fruits.
Taste: medium/full bodied with excellent depth along with medium/high acidity and some nice and plush tannins. Balanced, but seems like its holding back a bit on the palate along with savory tones of dark red cherries, tar, roasted herbs and some floral tones.
Overall: This had been decanted for about 2 hours. The nose was still tight and the palate wasn’t seeming to fully jump out. Still, this was lovely and balanced with a laid back style to it. Dark red color in the glass, this could be a real lovely wine in a couple of years when it fully comes together. (90 pts.)
Langhe
Marchesi di Gresgy Nebbiolo
Langhe nebbiolo, a wine from the same general area as Barolo and Barbaresco, but one that is usually softer and more accessible. Sometimes the grapes used for Langhe nebbiolo come from outside the limits of the more exalted appellations. Other times, they may come from the same vineyards as Barolo and Barbaresco but are taken from young vines or, for some other reason, do not make the cut to go into the grander wines.
Winemaker’s Notes
Brilliant ruby red medium. Intense and persistent, fruity, reminiscent of raspberries, plum, sour black cherry, cherry jam. Balanced, harmonius, pleasently tannic with persistent aftertaste.
Critical Acclaim
ST90
International Wine Cellar - “Bright medium red. Lovely perfumed aromas of sage, rosemary and flowers. Intensely flavored and impeccably balanced, offering captivating floral lift to its red fruit and wild herb flavors. Finishes firmly tannic and long. Serve this wine in a big Barbaresco glass for maximum effect.”
Barbaresco
sottimano pajore
deforville
more feminine soil richer in nutrients, middle palate a little lighter. 2 years aging req.
pajore: ood bright dark red. Slightly balsamic aromas of cherry cola, dried spices, cedar and cigar box, with some suggestions of very ripe fruit. Lush, round and silky but less showy and aromatic today than the Cotta. Less primary fruit and more soil and tobacco here, supported by firm limestone-driven acidity. Finishes with dusty tannins that reach the front teeth, and a building sweetness that leaves behind nuances of herbs and spices.
deforville: COLOR: ruby red with bright garnet reflections that prevail with the ageing PERFUME: typical, ethereal, pleasant. Hints of violet. TASTE: dry and round, thanks to its powerful structure and balanced tannins. This wine is emblematic of the work done at the De Forville estate: the wine is rigorously traditional, marrying the finesse of Barbaresco with the alluring aromas and flavors of truffle, earth, berries, rose, tar and leather and carrying, most important of all, a backbone of sweet, dusty tannins that give length and breed. We import between 7200 and 7800 bottles of this fine wine annually for the US market.”
Barolo
renato vs. la spinetta
more masculine middle palate is fuller. 3 years aging requirements
Renato Conca – blackthorn, cherry and tobacco aromas; rich finish with very good persistence, lively acidity and refined tannins. Best in 20 years plus.
La Spinetta’s 2010 Garretti Barolo of the much heralded 2010 vintage is a captivating red graced with crushed flowers, berries, spices, mint and flavors of macerated cherry, medicinal herbs, and hints of orange peel. Elegant and lively with a firm tannin backbone, La Spinetta’s Vigneto Garretti is cellar-worthy as well as approachable today. Enjoy this big-time Barolo with fresh pappardelle in a wild boar ragu. Amazing!
Barbera d’alba
vietti scarrone
acidity of soil, more humity, rain, floral, black currant, smooth, silky, rich but vibrant but great acidity.
vietti: Concentrated notes of ripe red and black cherries with vanilla and hints of brown spice are beautifully integrated with refreshing acidity and rich, long tannins.
Technical notes (100% Barbera). Fruit from vines planted in 1988 in the Scarrone Vineyard was fermented in open steel tanks for 16 days. At the beginning of the malolactic fermentation, the wine was moved into French oak barrels and oak casks for 14 months after which it was transferred to stainless steel tanks for two months. The wine was bottled unfined and unfiltered.
barbera d’asti
la spinetta
scarpa la bogliona
more concentrated more “masculinity”. aged one more year. more aggressive tannins,
la spinetta: rom 25-30 year old vines grown on calcareous soils, 100% Barbera, aged for 12 months in French oak barrels, some new, some used. Ruby red with purple reflections,very dense, with scents reminiscent of Maraschino cherry, violets followed by plum fresh and fruity, the acidity is balanced by generous alcohol and mild tannins. Drinking beautifully now and will improve for another 5 years.
scarpa la bogliona: Bought as an opportunity to try an aged Barbera of quality. There was cigar tobacco,leather and blackberries on the nose. Hollow in the mid palate, lean, tart, with a short finish. Interesting, in good shape, just not my style. I prefer the youthful, fruit filled versions!
ruche di castagnole monferrato
Ruchè is a variety of Piedmont in Italy that has risen from virtual obscurity as a little-known, dark-skinned variety to having its own appellation, Ruchè di Castagnole Monferrato. The appellation was elevated to DOCG status in 2011. Its origins are disputed, with some claiming Ruchè as indigenous to the region, while others claim it has Burgundian roots.
Ruchè wines can be characterized by their lightness in color and complex aromas – somewhat akin to the lauded Nebbiolo of the region. The similarities continue with Ruchè having fine but forceful tannins and good acidity to stimulate the palate.
Castello di Luzzano Romeo
Region: Lombardia
Appellation: DOC
Grape Varietal: 60% Barbera, 40% Bonarda
Tasting notes: Ruby red color, elegant and harmonic aromas. Wood and dried fruits on the palate. It has
great elegance and perfect harmony, with a light oakiness that adds the final touch to the vast array of
aromas that hail from the grapes making it up. Perfect for roasted or smoked red meats, game and matured
cheeses.
