AiS Assisi: Dark ruby red, with purple rim. Consistent. Medium intense at nose, but COMPLEX and fine: wild cherries above alla and spices: Tobacco, pepper, root. Dry, rounded, Good acidity and medium minerality. Tannins not fully integrated, but gentle. Good body. Intense, persistent and medium fine (for tannins). Good fruit. AiS >91/2012
Poured through Vinturi into decanter. Appearance is clear, medium intensity, garnet-brown colour. Initial nose of cardboard, morphing into scents of varnish and lacquer. Big sigh. Underlying nose of red apple. On the palate, high acidity, high firm tannins, medium+ body, medium+ finish. Even though I think there is cork taint, the fruit is still pretty much alive. Tight and intense red fruits at the core - sweet red cherries and red apples. Bits of spice and tarry earth. Only became a bit more open after pouring back into bottle and through Vinturi again. Although tight, but actually has a feminine character and is quite elegant. Will be better with a few years of age. But really, the taint spoiled it all on this one. The varnish and lacquer was persistent.
Edit note: I read that nail varnish scents in wine could be due to "volatile acidity" and the ethyl acetate by-product.
Italian Trio - Matteo Correggia, Cavallotto & Bruno Rocca (Pizzeria Mozza @ MBS): Alcohol :: 14.5% This is more refine on both nose and palate, well, of course! Softer and quite complex aromas of sweet red cerry and berry fruits blended with earth, pepper and savoriness. Quite feminine and intense on the palate. The tannin is quite firm but there is gorgeous level of fruits concentration as well as ripe acidity backbone to give it the right balance and formed the quite pure mouth feel.Finish is a bit shy though, but promising with its depth and aging potential. 88-90
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