10/17/2023 - karl.1480 wrote:

I didn't do any background research on this wine and expected a still Barbera. Turns out this wine is 'vivace' so it has a nice little fizz to it. Similar to a Lambrusco Maestri/Grasparossa-style.

10/17/2023 - karl.1480 Likes this wine:

An absolute stunner! Somewhere between a steely Chablis Grand Cru and a flinty Chenin but with a Mediterranean twist.

10/17/2023 - karl.1480 Likes this wine:

A bit tight and awkward right upon opening and needed air to come together. An hour or so in the decanter helped a lot but it was significantly better on day 2 when half the bottle had spent the night in the refrigerator. On day 2 my previous nose is pretty accurate and this wine is probably one of Italy's top three or four rosato wines.

6/4/2023 - karl.1480 Likes this wine:

From San Luigi in Dogliani the Reichmuth couple crafts a Dolcetto that plays in the same league as Roddolo and Bocca (San Fereolo). The winning recipe is of course low yields, careful wine making and time, lots of time. This wine ferments without added yeasts and ages for four years in big, old botti and then in bottle until it's ready for the market. Crsta is only produced in the very best vintages and 2009 is the current release of this wine.

Deep and multi layered nose with dark cherry, plums, damp soil, old balsamico, violets, stable and charred meat. Full bodied with serious structure. Great intensity and length. Rustic and clearly old school in the best way. Ready to drink but I cannot see this going downhill in the nearest future.

6/3/2023 - karl.1480 Likes this wine:

I do not have much more to add to previous notes on this wine. It's still in it's youth and needs probably another 5 years to hit the real sweet spot.

6/3/2023 - karl.1480 Likes this wine:

Omomorto is a Metodo Classico made from Durella grown on the volcanic soils of Gambellara. The base wine is fermented with native yeasts in concrete. The secondary fermentation is started with must from air-dried Garganega grapes. Aged sur lattes for circa 30 months.

Big and generous on the nose showing ripe yellow fruits, bruised apples, dried apricot, honey, spice and nougat. Quite full-bodied with rich mouthfeel, smooth mousse and a high, piercing acidity. Pronounced intensity and the flavors mirrors the nose very well. Long finish with lots of spice, nougat and toasted nuts. Tasty stuff!

Durella seems to perform extremely well as a Metodo Classico. Try this wine, Daniele Piccinin Arione or Epoche, Cristiana Meggiolaro Corte Roncolato or even Dal Maso Durello Lessini.

6/17/2023 - karl.1480 Likes this wine:

Podere il Saliceto is the only producer making a wine from 100% Lambrusco Benetti. At my visit to the winery in May 2022 Gian Paolo explained to me that Lambrusco Benetti is a natural offspring of Lambrusco di Sorbara. Fermented spontaneously in stainless steel and the second fermentation in the bottle is started with a bit of unfermented must.

Pale, ruby color. The nose is all about crunchy red berry fruit, blood orange and rose petals. Medium bodied with gentle mousse and a vibrant high acidity. Easy-going, refreshing and perfect aperitivo with salume, taralli and olives.

5/19/2023 - karl.1480 Likes this wine:

Consistent with my note from December 2022.

5/19/2023 - karl.1480 Likes this wine:

A blend of Malvasia di Candia and Trebbiano (Toscano I guess) from the volcanic soils of Frascati. Fermented without added yeast in steel with a whopping 136 days of maceration on the skins.

Quite big and intensive on the nose with dried stone fruits, spicy citrus, resin, tea leaves and some yellow florals. There are definitely some serious structure from the extended maceration but the wine manages somehow to be fresh and easy-drinking. Very good intensity and a long, layer-upon-layer, finish. Very good stuff!

5/27/2023 - karl.1480 Likes this wine:

Consistent with my note from February.

6/16/2023 - karl.1480 Likes this wine:

A selection of old vines from a vineyard on top of a hill in Controguerra. A big and and powerful Montepulciano that does not compromise on freshness. It's completely vinified and aged in cement which gives full scope for the dark cherry- and tart plum-fruit. Still on the youthful side and even if there is some meaty and earthy notes lurking in the background I guess some further aging will bring more complexity and harmony to this wine. If there is something to complain about, it's the alcohol that comes through a bit too much on the finish.

6/3/2023 - karl.1480 Likes this wine:

100% Sangiovese hailing from the hills between Cortona and Castiglione Fiorentino. This particular cuvée is made up from grapes grown on top of the hill (Sella). It's fermented without added yeast in cement and after the fermentation is complete half of the wine ages in old botti.

It leans more towards that earthy and balsamic style with a core of vibrant red cherry-fruit. High acidity and grippy tannins as one could expect from a more 'old school' Sangiovese. It reminds me a lot of Donesco from Pacina but cleaner. The bottles was emptied quite fast which is always a good sign and worked great as a companion for our ragù with salsiccia and mushrooms as well as scaloppine and roast potatoes. A wine I'd love to have again.

6/23/2023 - karl.1480 Likes this wine:

Just another brilliant bottle from this excellent and reliable producer. True to their old school-style with vibrant dark red fruit, food-friendly structure and as usual it takes you on a nasal journey through the Tuscan countryside. The 2013 is starting to really hit a sweet spot where the tannins are starting to soften and some savory tertiary aromas adding complexity.

A phenomenal match with our Bistecca alla Fiorentina on my 34th birthday!

3/18/2023 - karl.1480 Likes this wine:

Consistent with previous note.

3/2/2023 - karl.1480 Likes this wine:

From San Luigi in Dogliani the Reichmuth couple crafts a Dolcetto that plays in the same league as Roddolo and Bocca (San Fereolo). The winning recipe is of course low yields, careful wine making and time, lots of time. This wine ferments without added yeasts and ages for three years in big, old botti and then in bottle until it's ready for the market. 2004 is the current release of this wine.

Impressively vital and youthful for a nearly twenty year old wine. Sure, time has brought a more rounded structure but there are lots of freshness left. The fruit is in the dark red-spectra and shows no signs of drying out. Aromas of damp soil, old balsamico, violets, stable and mushroom smolder in the background. A lovely, relaxed and great wine that drinks like a charm today and will probably do for at least another couple of years.

3/2/2023 - karl.1480 Likes this wine:

As good as young Pepe is. My friend who had this blind called it Cornas which makes sense in a way since this shows the more meaty and floral side of Montepulciano. Quite sturdy structure at the moment but perfectly enjoyable, especially with rich and hearty foods.

Very good today but will most likely be a great wine with some proper age.

4/21/2023 - karl.1480 Likes this wine:

Monte dei Roari (nowadays Vini Sassara) are located just south west of Verona in the Custoza area. I Crearoi is equal parts of Garganega and Trebbiano di Soave (aka Verdicchio) where half of the Garganega grapes has been air dried for a month. Fermented with pied de cuve in stainless steel and open wooden vats. After fermentation the wine rests for a year in stainless steel.

The wine pours a deep straw/golden color. A bit muted on the nose at first but it gains more depth over time. For my personal liking this is in a very nice phase right now where the vibrant, youthful fruit is still present and the tertiary notes of honey, nuts, spice and dried fruit just adding complexity.
Bone dry on the palate with a nice, almost oily, texture that well compensates for the lower acidity. Rich and intense where the flavors mirrors the nose quite well. Long, stony finish.

We drank this bottle over three days and it didn't show any signs of falling apart in any kind of way. Drinking at early peak now.

4/6/2023 - karl.1480 wrote:

Quite rustic and wild Cesanese. A bit too much animal fur and stable notes for my personal liking but there are some really good stuff beneath. On the lighter, brighter and more "glou-glou" side where the sappy acidity and very friendly tannins make up for an easy drinking wine. Went well with braised lamb and puntarelle but didn't provide much joy on its own. There are better Cesaneses out there.

4/23/2023 - karl.1480 Likes this wine:

A bit awkward and murky upon opening but came together nicely with time in the decanter. The Sogni e Follia-wines comes from a cooler vineyard located west/north-west of Montalcino that is surrounded by forest.

After an hour of air this shows a very pretty, red-fruited nose with rose petals, dusty gravel road, tomato branch, black tea and a bit of fine balsamico. Medium bodied with fine-grained tannins and a high and precise acidity that drives it all. Slender and wiry like a true Radda-Chianti. A more ambitious Rosso di Montalcino that is entering its preferred drinking window now but will easily hold for another five.

4/16/2023 - karl.1480 Likes this wine:

Clean as a whistle and loaded with yellow fruits of all kinds - apples, pear, peach, orange and apricot - grounded almonds, a big bouquet of flowers and spices. Quite broad shouldered on the palate with a medium acidity and a mouthfeel that is almost oil. More raw power and less tension compared to other Cupramontana producers that I like. Great intensity and length. Drinks very well right now but I can see this grow into something even better with the years.

3/4/2023 - karl.1480 Likes this wine:

From the charismatic Marco Durante comes this Trebbiano Spoletino. It is fermented in open vats, no added yeasts, and macerates with the skins for 1 week. It is then racked into stainless steel where it settles for a while before bottling. No SO2 is added.

I was expecting a very wild and unpolished creature but I was (positively) surprised by how delicate and clean it was. Sure Trebbiano Spoletino, especially with extended skin contact, tends to generate quite powerful wines and this is definitely not for the ones looking for 'crisp minerality'.

It strikes me with a massive amount of ripe stone fruit like peach and apricot, dried pineapple, yellow apple, fresh green grapes, honey, buttercup flowers and some aromatic hops. Quite rich and broadly textured on the palate but there's good freshness from the acidity and just a tiny little tannic bite. Great intensity to the flavors that mirrors the nose well. It obviously was quite easy-drinking for such a rich and powerful wine since the decanter was emptied within a couple of hours. It reminds me a lot of the brilliant Terra dei Preti from Collecapretta. So if you're a fan of that wine I highly recommend you to seek this out.

4/5/2023 - karl.1480 Likes this wine:

Very delicate and detailed Langhe Nebbiolo that drinks surprisingly well already. Very floral on the nose with lots of violets and rose petals, strawberries, wild raspberries and bright red cherry, some savory notes of black tea, tar and spice box. Medium bodied, super-fine texture and a bright and juicy acidity. I do find some distinct similarities with the wines from Bruno Giacosa but I did not taste this wine blind so I can't say that my impression wasn't affected by seeing the label. Nonetheless this is a beautiful Nebbiolo at a very decent price point (circa 22 euro here in Sweden).

3/18/2023 - karl.1480 Likes this wine:

Consistent with previous note.

4/6/2023 - karl.1480 Likes this wine:

Consistent with previous note.

2/25/2023 - karl.1480 Likes this wine:

I think the guys before me said it all. A sensational Chardonnay that seems to be at an early peak now. Impressive as always from Valette.

2/4/2023 - karl.1480 Likes this wine:

Sergio Arcuri is definitely a top player when it comes to red wines from Cirò. This wine is made from Gaglioppo grown in the Piane Di Franze vineyard planted in 1980. It is vinified is concrete with just 5 days of maceration.

Here he manages to winkle out a quite pretty expression of the often very earthy and rustic Gaglioppo. It is the wild raspberries, sunripe strawberries and red cherries that sits in the front seat and the notes of dry soil, dusty gravel road, thyme, rosemary, tomato branches and pine stays in the background.

Even the structure is more on the neat and pretty side where the acidity is what drives the wine but the cocoa powder like dryness is still present. I never thought I would use the term elegant to describe a Cirò but here we are and this is a very elegant Cirò and a very lovable wine. Do yourself a favor and seek it out!

2/25/2023 - karl.1480 Likes this wine:

See previous note.

2/11/2023 - karl.1480 Likes this wine:

Another banger from Giulia Fiorentini! This is her only red wine and it's made up from 85% Montepulciano, 10% Sangiovese and the rest is Cab. Sauvignon from her vineyard in Cupramontana. Fermented in old barrique with 5 days of maceration. Aged for a year in the same old barriques.

Out comes a beautiful wine that is all about energy, freshness and quaffability. The nose shows tart plum and dark cherry mixed with a Syrah-like meatiness, violets, lavender and rosemary. Just above mid-weight with surprisingly modest tannins for that amount of Montepulciano and a high and sappy acidity that works magic with both the grilled lamb and a robust Pecorino from Picinisco.

2/25/2023 - karl.1480 Likes this wine:

A blend of 60% Cesanese and 40% Sangiovese from the hills in the Castelli Romani area. Fermented in fiberglass with 6 days of maceration.

Bright ruby red color with some fine sediment in the bottle.

A bit of reduction upon opening but that blew away quickly in the glass. A finely tuned nose of red cherry fruit, lavender, olive brine, raw meat and some smokey/flinty notes.

On the palate the wine is medium bodied with a beautiful sappy acidity and fine grained tannins. Crunchy red fruit, a bit of earthy and briny notes and a floral lift on the lingering finish.

A playful and easy-drinking wine without lacking personality or uniqueness. Drinks perfectly fine already and I don't see any point in ageing this further. A definite re-buy!

1/7/2023 - karl.1480 Likes this wine:

Ilaria Bavastro farms 2 hectares of vineyards in Aosta and makes 3 different wines, 2 reds and 1 white, from them. This is her entry-level wine that only sees stainless steel. A mix of Cornalin, Vien du Nus and Pinot Noir. Spontaneous fermentation, no filtration, clarification and so on. Only a small amount of SO2 at bottling.

Wide open right upon opening with a beautiful nose of black berry, dark cherry, strawberry, violets and rose, moist soil and raw meat, grounded black pepper and black olives, nutmeg and sandalwood.

Rather juicy mouthfeel with high acidity, barely noticable tannins and a medium(+) body. Very good intensity to the flavors and what really strikes me is that seamless balance and long finish.

What a pleasant surprise to find a small scale, artisan producer in Vallée d'Aosta that makes tremendous wine at a reasonable price. Le Vieux Joseph is definitely worth further exploration!

1/7/2023 - karl.1480 Likes this wine:

Three years ago this wine was wild and unpolished and even if it's still quite of a brawl it has calmed down significantly. Deep, earthy and balsamic nose with mouthpuckering structure. There is a lot that reminds me of old school Barolo (think Accomasso et al) but the fruit is a bit darker and riper. Long and intensive on the finish.

Drinking good today, especially the second half of the bottle that spent the night in the cellar, but I think that another 5 years in the cellar is preferred.

1/20/2023 - karl.1480 Likes this wine:

I purchased a mixed case at the winery in 2017 and this is the last bottle of the Chianti Rùfina 'normale' that I bought.

As often the last bottle is the best. Right now the wine is in that perfect spot between vibrant youthful fruit and earthy, savory tertiary aromas. The tannins has melted into a smoother texture, the acidity is still bright and sappy and the aromas is more complex and intriguing. Worked just as well with our Saltimbocca as on it's own. Impressive delivery for the modest 10 euros invested.

Drink now trough 2024.

1/7/2023 - karl.1480 Likes this wine:

In 2018 I wrote that Forceberry's note was on point and I think that it is still accurate but at this point the wine has found more harmony and balance. Still quite youthful but not as all-over-the-place as it was 4 years ago. A great experience and just at the beginning of it's preferred drinking window.

1/22/2023 - karl.1480 Likes this wine:

This note will be a cut and paste from the 2020 vintage.

Roughly 80% Frappato and 20% Nero d'Avola from the Noto area. No added yeast, 15 days of maceration. Fermentation and aging takes place in stainless steel.

Transparent, ruby color like a darker rosé.

Bright red fruit, pomegranate, Mediterranean herbs, dusty soil, rose petals and a touch of struck match reduction that goes away after a while in the glass.

Light bodied with a lovely acidity that cuts like a razor and just a little bite from the tannins. It's refreshing, easy-drinking and pairs well with almost everything.

Delicious house red for almost no money at all.

1/13/2023 - karl.1480 Likes this wine:

Purchased at the winery for 16 euros. This cuvée is 100% Verdicchio from the Passolento vineyard in San Michele, Cupramontana. Fermented with indigenous yeast in big botti and aged in the same vessel for a year.

Right upon opening this shows a big and wide open nose with grilled citrus, crunchy yellow apple, barely ripe peach, grounded almonds, dusty gravel road, flowers and cap gun smoke.
A razor sharp acidity that makes your cheeks crinkle and brings that broad shouldered and rich mouthfeel into balance. The oak just gives it a little bit smoother edges. Impressive intensity, seamless balance, grumpy texture and a distinct salinity on the very end. Very much Cupramontana.

For me this is Verdicchio at its best. Drinking very well right now but will easily age for another 5-7 years.

1/17/2023 - karl.1480 wrote:

2500 bottles made from a vineyard planted in 1930 in Agliano Terme. 30 days of maceration, fermented in stainless steel and aged in big old botti for 4 months.

Great concentration and depth to the fruit but it is a bit overpowered by chocolaty and vanilla aromas (even though this wine only sees stainless steel and old barrels). Rich and powerful on the palate with high acidity and fine grained tannins. Long and intensive but ends a bit cloying with chocolate and vanilla beans.

I followed this wine over 4 nights but it never really came together. The fruit and concentration is there but it probably needs another 5 to integrate the oak. I do not doubt that this wine is a true long distance runner. 87 for today but will probably perform much better in 10 years or so.

1/14/2023 - karl.1480 Likes this wine:

Not as impressed as I was with the 2014 but still a very good Grasparossa. Textbook Grasparossa-nose with a distinct animal/meaty note. Rich and substantial mouthfeel with grippy tannins and a medium acidity. Worked great with our piadine with mortadella and aceto balsamico but could've used a bit higher acidity to really shine on its own.

12/31/2022 - karl.1480 wrote:

Unfortunately corked.

12/11/2022 - karl.1480 Likes this wine:

A lovely Barbera that shows how diverse this variety is. Packed with vibrant blue fruit, violets, licorice and fresh herbs. It's charming, easy going, easy to like and a tremendous food player. To quote one of the most reliable sources when it comes to Italian wine "A gracious Barbera made by people who loves Barbera".

12/23/2022 - karl.1480 Likes this wine:

100% Nebbiolo from the north part of the Asti province, just south east of Torino. Fermentation in steel with 10-12 days of maceration. Aged for a year in 20hl botti.

Incredibly pretty and detailed nose. I pick up bright red cherry, wild raspberry, violets, rose petals, clove, nutmeg, leather and moist soil. Medium bodied with surprisingly smooth tannins and an mouthwatering acidity that really drives this wine.

There is a very elegant feel to this wine that reminds me of the (truly stellar) wines of Monte Maletto in Carema. Great intensity to the flavors that shows the same bright red fruit and floral notes as I picked up on the nose. The finish is lingering for a good while with a nice tart and bitter note of rowanberries at the very end.

First time for me tasting a wine from Albugnano and I really like it. It captures that light and elegant side of Nebbiolo as some producers in Carema does. Maybe not for the fans of block buster Barolo but definitely worth seeking out if you're into some light weight Nebbiolo.

Drinking very good right now but no rush.

12/26/2022 - karl.1480 wrote:

Mostly Piedirosso (75%) with some Aglianico and Pallagrello Nero from the volcanic soils of Roccamonfina. Biodynamic agriculture, no added yeast, fermentation and aging takes place in cement. No filtration of clarification.

Medium intensity, ruby color.

Vibrant and fruit-driven nose that shows blackberry, black currant, dark cherry, violets, raw meat, moist soil and some spicy notes. Medium bodied with hardly noticeable tannins and a refreshing sappy acidity. Good intensity to the flavors that shows the same kind of fruit as the nose picked up. Decent length.

An easy-drinking charmer that works terrific with lighter foods. Not as complex and touching as their whites but it is a wine that is easy to like. Probably best to drink young.

I kept half the bottle in the refrigerator over night and finished it the next day. Unfortunately it developed some mousiness at the very end of the bottle. What a shame. Hence the scoring is based on the first nights performance.

12/17/2022 - karl.1480 Likes this wine:

Hailing from Certaldo, Antonio Giglioli makes some stellar Chianti. He was one of the first in Italy to convert to biodynamic agriculture (in early 1980s). 7 hectares in planted with vines and most of them are devoted to Sangiovese. Very traditional wine making techniques with no added yeast, extended maceration, fermentation in cement and long aging in cement, in-ox or big botti. They release their wines notoriously late.

This is their entry level wine and is 100% Sangiovese. Fermentation and aging takes places in stainless steel and 2015 is their current release I think.

Pale, ruby color with some garnet at the rim.

Right upon pour this gives away a delicate and perfumed nose with bright red cherry, sage, rosemary, rose petals and some meaty notes. With time in the glass is develops more savory aromas of decaying leaves, black tea and porcini mushroom.

Medium bodied with a solid tannic structure and a mouthwatering acidity. Very good intensity and length to the flavors. Feels ready to drink but it is still on the youthful side. A very distinctive expression of old style Sangiovese that shows that there truly are some great Sangiovese made outside the Classico-zone. Punches way over it's modest price tag.

Now till 2026.

12/24/2022 - karl.1480 Likes this wine:

Hitting a nice drinking phase right now. The nose is still dominated by dried stone fruit, candied orange, sultana raisins and buttercup flowers. But there are some tertiary aromas lurking in the background with honey, spice box and grounded nuts.

Fully sweet on the palate but the bright acidity provides a nice balancing element and the overall mouthfeel is quite light for a sweet wine. Very good intensity to the flavors that mirrors the nose quite well. Long, lingering finish.

A good but not overly interesting Recioto di Soave that is entering a preferred drinking window now but I guess this will drink well for at least another five years.

12/3/2022 - karl.1480 Likes this wine:

This is the best Vin Santo (or any sweet Italian wine) I've had til this day. It's deep, intoxicating, complex and hard to put down in words. It knocks you out right away with its power and intensity but it is also very detailed and subtle. The luscious sweetness if off-set by a razor sharp acidity and the balance is impeccable. The finish lingers for minutes. Wow.

12/3/2022 - karl.1480 Likes this wine:

This is just as precise, detailed and pretty as the wines from Le Potazzine or Montevertine. It really embodied the red fruited and elegant side of Sangiovese. Get 'em while you can!

12/3/2022 - karl.1480 wrote:

My expectations where quite high on this newcomer from Arianna and I wasn't disappointed at all. Deep, sunny and complex nose with a fruit that ranges from ripe apricot and peach to zesty lemon and crunchy apple, some sea breeze, bitter orange, Mediterranean scrub and chalk dust. Rich, powerful but with everything in perfect balance. Impressive intensity and a very long finish.

11/26/2022 - karl.1480 Likes this wine:

I've had this wine two times within the last month and both were equally good. According to the producer they are aiming to make a wine that recalls the old style of Grillo where it is harvested at proper ripeness and not made to taste like a Sauvignon Blanc.

It pours a medium, golden color.

Right of the bat the nose is dominated by bruised apples and grounded nuts but with time in the glass it picks up notes of spicy citrus peel, sea breeze, yellow flowers, sage and crushed rock.

Medium weight on the palate with high acidity and a nice, almost waxy, texture. It is quite big and bold but the high acidity keeps everything in balance. The flavors mirrors the nose really well but there is also a kind of nutty (slightly oxidative?) note. Great intensity and long finish with a slight saline twist. Love it!

11/30/2022 - karl.1480 Likes this wine:

This wine pours a medium, yellow/golden color.

Right out of the bottle the nose is very much dominated by bruised apple, overripe pear and spicy citrus fruit. With time in the glass the fruits seems to get fresher and adds on a more aromatic component. Not very far from an aged Riesling in some ways.

Bordering on medium bodied with an acidity that cuts like a razor. Great intensity to the flavors and a layer upon layer complexity. Feels surprisingly developed considering it's modest age and drinks like a charm today.

12/10/2022 - karl.1480 Likes this wine:

More or less consistent with previous note. Maybe there are a bit more of earthy and dried flowers this time around but this is still in it's youth. 2016 really seems to be a smashingly good vintage for Sangiovese in Chianti Classico with a combination of great intensity and vibrant fruit. Approachable now but will probably gain more complexity with time.

11/25/2022 - karl.1480 Likes this wine:

Had at dinner and didn't take any proper notes but this is a benchmark Grignolino!

Deep and complex nose that keeps on giving through the whole evening. It is mainly driven by it's vibrant red cherry-fruit and floral elements of rose and violets but there are some tertiary notes of moist soil, porcini mushroom, truffle and dried rose hips as well. Impeccable mouthfeel with mouthwatering acidity, smooth tannins and great intensity and length. Grignolino at it's very best!