Forse il migliore bianco italiano, che dopo ventun anni regala straordinarie emozioni.
Il colore nel bicchiere si mantiene giallo dorato e lucido. All'olfatto, dopo l'iniziale timidezza ad aprirsi, esplode decisamente regalando profumi di pesca, nocciola, frutta candita, vaniglia, ginestra e pietra focaia. In bocca è delicato, setoso, ancora vivace e con una buona mineralità. Matrimonio d'amore in abbinamento con agnello cacio e uova.
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A wine for smelling more than tasting. A lesser vintage in almost all of Italy, but recommended highly by a fellow enthousiast of artisanal wines and wineshop owner in Montalcino. I tried this wine before of different vintage and did not understand the hype. I cooled the bottle in a bidet for lack of a fridge in my holiday dwelling and spread it over two evenings. On the first night, at first, it tasted and smelled of nothing, like a cheap "Est! Est! Est!". Thin and without promise. Two whole hours later (I had almost given up on it), it started smelling of coffee. A lightly roasted, grassy, highland bean. The coffee made way for thyme and oregano, getting more powerful and adding other herbs along the way. A few hours later it smelled full-on of tomato soup. On the second night (I put the cork on it) it started of with tomato soup again. It still tasted of nothing, all the charm was in the smell. Then the wine turned a radical corner and fruit appeared. First black currents, somewhat metallic, evolving into cherry. By the last sips it had evolved into full on cherry ice-cream and kirsch. No telling what might have happened next, if there would have been more in the bottle. I have tasted wine seriously before, but this bottle made me believe in magic. A once in a lifetime thrill.
As a public service, here is how Google Translate butchered the most recent tasting note, but I'm largely in agreement: I highly recommend two hours of jar. Part as usual grouchy, sulphurous, monothematic and slightly gassed. This wine goes waited, assisted and accompanied: you don't have to wait for him to find you, you have to meet him and accompany with a crescendo of bullets at honey Chamomile and broom, then the field grass and Ginger until the oil cerosità a balm. It lacks a bit of acidity and mineral vibration of great white wines, but is always an example of noble grace.
I totally agree with the noble grace and some of the other observations, this was a wonderful example of how a great winemaker handles a difficult vintage. There was a honeyed bouquet, golden color, slightly oxidative, leesy, chewy, with a chalky undertone. The wine was elegant, balanced, as good as it could be -- not the acidic backbone of a great vintage, but absolutely wonderful .
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Consiglio vivamente due ore di caraffa. Parte come al solito scorbutico, sulfureo, monotematico e lievemente gasato. E' un vino che va aspettato, assecondato e accompagnato: non dovete aspettare che sia lui a cercarvi, dovete andargli incontro e vi accompagnerà con un crescendo di richiami gentili al miele di camomilla e ginestra, poi l' erba di campo e lo zenzero, fino alla cerosità oleosa di un balsamo. Manca un po' di acidità e vibrazione minerale dei grandi vini bianchi, ma è sempre un esempio di grazia nobiliare.
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Bottle good, cork was slightly raised and wet to the top - I was worried about this one and decided to drink up - another superb bottle - light yellow, still very bright. Initially smelled like earth and walnuts, then slowly transitioned to meadow grass, saison and firecrackers. Excellent acidity and develops well with time in the glass. Still seems very young and should last.
Vino stranamente molto cordiale e aperto, l' intensità sulfurea e le riduzioni iniziali proprie di altre annate sono qui soggiogate da una trama floreale elegantissima che si intreccia con il miele di camomilla e la frutta secca. E' già tangibile un lievissimo inizio di terziarizzazione, ma la strada verso la maturità è ancora lunga e gloriosa.
Consiglio di metterlo alla prova con abbinamenti "forti" tipo insalata di mare calda al profumo di capperi, acciughe al verde e bottarga. Epifania multiforme della purezza e della complessità. Un vino eterno. Da bere ora, domani o tra vent' anni.
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Trebbiano d'Abruzzo by the late Edoardo Valentini famous for his brutal election of grapes to turn into wine usually ending up with almost 5% of what he grows. He sells the rest and only produces around 25,000 to 30,000 bottles of his white fermented in glass-lined cement tanks and then aged in large Slavonian vats. Brass coloured with a dominant vegetal nose upfront followed by herbal undercurrents. Mid-weight, quite savoury in fruit profile with a salty tang while the crisp, vivid mouth-feel seems to last forever.
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Open nose with lemon rind and peachy fruit with notes of plaster, flint and varnish as well as aniseed, ground coriander and white meat. Dry medium to fullbodied palate with good concentration of fruit. Salt liquorice, almondy roundness and wool. Long nutty finish. A beautiful nuanced wine with plenty of years ahead.
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Paglierino con riflessi verdi. Molto generoso fin dall'inizio. Ha un sentore minerale umido, pare una grotta in profondità, freddo, umido, roccia bagnata, poi cedro, limone, agrumi buoni, maturi, caffè in polvere, fiori essiccati e una nota organica che, permettetemi, mi ricorda tremendamente la crosta fritta di una cotoletta alla milanese. E' profondo, verticale e molto ricco. In bocca è pura poesia, acidità di frutta appena matura, succulenta e gustosa, grande struttura con una nota dolce di frutta secca che lo rende incredibilmente equilibrato, lungo, salino, e beverino da morire. Un vino che per la mia modesta opinione è semplicemente splendido. Un piacere da bere, da annusare, da guardare. Mi colpisce il grande carattere, l'unicità e la sua semplice bellezza.
Salone di Grandi Vini Bianchi (Mirabelle Restaurant Austin, Texas): Light straw in color, we drank this wine at room temperature, probably too warm, at the insistence of our resident Italian oenophile/restauranteur. This is quite a lovely and powerful wine, a favorite of the salon. It had a strong floral and noticeable nose, a bit musty and smoky from its warm temperature so that offal, mushroom, and brisquet showed through. Well-balanced with good acidity, it had flavors of earth, smoke, creamy, vanilla, lime zest, pear, and slate. Multi grande! A favorite wine, along with the Masciarrelli and Felsina, of the whole salon.
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One of the best italian white wines I tasted up to now. Cristal clear straw yellow, the nose remainds to hay-fields, white flowers and fresh nuts, no signs of reduction the quality of the perfums is very fine and elegant, this same delicacy characterizes the tasting: good acidity, medium-long persistence and citrus final. But, I cannot forget how strog was the saltiness of this wine !
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Colore chiaro carico, il naso urla Trebbiano di Valentini da tutti i pori, iniziamente fisso su note buone di fieno e nocciolina, dopo molto tempo escono i fiori bianchi, soprattutto il giglio, bocca bella piena, carica ma molto bevibile
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A bit of a shock for me (and I don't know why). Intense, singing minerality, an almost savory, salty finish. Each glass left me thirsting for more. A shock because I couldn't identify the source of the flavors -- didn't seem to be barrel, didn't seem to be lees contact, just the wine itself. A finish that last minutes. Better hours in the decanter and perfect with Turkey dinner.
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A singular style. Pale, slightly cloudy, gaining complexity with time, light-bodied with meadow grass, flint, herbs, farmhouse ale and a vaguely burgundian character. I really like this wine.
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Lightly veiled yellow. Nose with smoke, flintstones, toasted bread and chamomille. Mouth is atypical, with great minerality and an almost salty finish. Could last for another decade.
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Apperence: Clear lemon in color with a pale intensity. In the decanter it was much more golden though. Nose: is not faulty and is very pronouced. I can't guess where its at in its development. It smells a bit like great old white burgundy but who knows how Trebbiano will age? Three days open it has some stone fruit, smoke, maybe a touch resinous. Toast as well. Smells a bit more herbal on day three. The palate is on day one actually felt like it has some tannin weight. But now, on day three it is down to its "water weight" as one taster noted. Still very pronouced in its flavor and a long + finish. Quality is outstanding, it was expensive and I have no idea if it will age or not.
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What an interesting nose. Initially, I smelled Tabasco sauce. Then it settled into spice rubbed roasted root vegetables with some caramelization. So fascinating. Would not guess white if it was drunk from a black glass. On the palate, a spicy and baked feel to it. Has a savory aspect that reminds me of the crust that forms on a slow roasted piece of meat. Notes of bitter greens. The wine has an interesting and pleasant tannin structure that I'm guessing comes from stems. An incredibly long finish of salinity and toasted spice finish. An absolutely fascinating, unique wine. What a treat.
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Pop and pour then opening up over two hours in a decanter. the nose shows quite the nutty roast. a present expression of coffee. 12.5% abv. youthful straw color. not quite the intensity of color that was suggested by others. a confident and rough old tramp lifting up her skirt comes to mind. there is something behind the nose's veil. beautiful texture on the palate that shows the extract more so than the color. floral notes all over the palate. dancing. caressing tannin and richly fruited. nag champa. in an opaque glass, i'd be hard pressed to call this as a white. savory root vegetable. floral underpants. cinnamon. blood's iron. wow. lightly caramelized florals. medium acid. absolutely stunning. back in the bottle (2/3full) and to the fridge. check on day 3. DAY 3...letting this warm up a bit. similar, if slightly more muted, notes off the nose. roast coffee, savory caramelized root veg and meaty. very floral. wow, the palate has lost a lot of the textural nature from day one and showing more of a 'water weight.' a little cloudy in appearance today.
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Can an Italian white wine get much better than this? A nose of salted, crispy skinned, herbed pork roast--the richness of that peculiar smell was fantastic. On the palate, the salinity was amazing, the mouthfeel gorgeous, the pork note becomes more bacon-like than the crispy skinned roast that was on the nose. After a little bit, the nose takes on more of a mortadella-like quality, but the crispy toastiness is omnipresent. This has an undeniable presence and personality rarely achieved. I haven't been this enamored with a wine since O'shea Scarborough Cease and Desist dry riesling!
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Gran bella bottiglia di questa annata, ricca di nocciola e fieno 'buoni', su un tappeto di fiori bianchi e con una gran bella acidità, ma anche rotondità e pienezza in bocca
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5/1/2023 - francesco@caccavella.com wrote: 93 Points
Forse il migliore bianco italiano, che dopo ventun anni regala straordinarie emozioni.
Il colore nel bicchiere si mantiene giallo dorato e lucido. All'olfatto, dopo l'iniziale timidezza ad aprirsi, esplode decisamente regalando profumi di pesca, nocciola, frutta candita, vaniglia, ginestra e pietra focaia. In bocca è delicato, setoso, ancora vivace e con una buona mineralità. Matrimonio d'amore in abbinamento con agnello
cacio e uova.
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7/22/2016 - David Boerma Likes this wine: 100 Points
A wine for smelling more than tasting. A lesser vintage in almost all of Italy, but recommended highly by a fellow enthousiast of artisanal wines and wineshop owner in Montalcino. I tried this wine before of different vintage and did not understand the hype. I cooled the bottle in a bidet for lack of a fridge in my holiday dwelling and spread it over two evenings. On the first night, at first, it tasted and smelled of nothing, like a cheap "Est! Est! Est!". Thin and without promise. Two whole hours later (I had almost given up on it), it started smelling of coffee. A lightly roasted, grassy, highland bean. The coffee made way for thyme and oregano, getting more powerful and adding other herbs along the way. A few hours later it smelled full-on of tomato soup. On the second night (I put the cork on it) it started of with tomato soup again. It still tasted of nothing, all the charm was in the smell. Then the wine turned a radical corner and fruit appeared. First black currents, somewhat metallic, evolving into cherry. By the last sips it had evolved into full on cherry ice-cream and kirsch. No telling what might have happened next, if there would have been more in the bottle. I have tasted wine seriously before, but this bottle made me believe in magic. A once in a lifetime thrill.
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3/25/2016 - baroloboy55 wrote: 92 Points
As a public service, here is how Google Translate butchered the most recent tasting note, but I'm largely in agreement: I highly recommend two hours of jar. Part as usual grouchy, sulphurous, monothematic and slightly gassed. This wine goes waited, assisted and accompanied: you don't have to wait for him to find you, you have to meet him and accompany with a crescendo of bullets at honey Chamomile and broom, then the field grass and Ginger until the oil cerosità a balm. It lacks a bit of acidity and mineral vibration of great white wines, but is always an example of noble grace.
I totally agree with the noble grace and some of the other observations, this was a wonderful example of how a great winemaker handles a difficult vintage. There was a honeyed bouquet, golden color, slightly oxidative, leesy, chewy, with a chalky undertone. The wine was elegant, balanced, as good as it could be -- not the acidic backbone of a great vintage, but absolutely wonderful .
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3/16/2016 - galenico wrote: 92 Points
Consiglio vivamente due ore di caraffa. Parte come al solito scorbutico, sulfureo, monotematico e lievemente gasato. E' un vino che va aspettato, assecondato e accompagnato: non dovete aspettare che sia lui a cercarvi, dovete andargli incontro e vi accompagnerà con un crescendo di richiami gentili al miele di camomilla e ginestra, poi l' erba di campo e lo zenzero, fino alla cerosità oleosa di un balsamo.
Manca un po' di acidità e vibrazione minerale dei grandi vini bianchi, ma è sempre un esempio di grazia nobiliare.
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11/3/2015 - vindictive wrote:
Bottle good, cork was slightly raised and wet to the top - I was worried about this one and decided to drink up - another superb bottle - light yellow, still very bright. Initially smelled like earth and walnuts, then slowly transitioned to meadow grass, saison and firecrackers. Excellent acidity and develops well with time in the glass. Still seems very young and should last.
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11/5/2014 - galenico Likes this wine: 94 Points
Vino stranamente molto cordiale e aperto, l' intensità sulfurea e le riduzioni iniziali proprie di altre annate sono qui soggiogate da una trama floreale elegantissima che si intreccia con il miele di camomilla e la frutta secca.
E' già tangibile un lievissimo inizio di terziarizzazione, ma la strada verso la maturità è ancora lunga e gloriosa.
Consiglio di metterlo alla prova con abbinamenti "forti" tipo insalata di mare calda al profumo di capperi, acciughe al verde e bottarga.
Epifania multiforme della purezza e della complessità. Un vino eterno. Da bere ora, domani o tra vent' anni.
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7/4/2014 - Umay Ceviker wrote: 92 Points
Trebbiano d'Abruzzo by the late Edoardo Valentini famous for his brutal election of grapes to turn into wine usually ending up with almost 5% of what he grows. He sells the rest and only produces around 25,000 to 30,000 bottles of his white fermented in glass-lined cement tanks and then aged in large Slavonian vats.
Brass coloured with a dominant vegetal nose upfront followed by herbal undercurrents. Mid-weight, quite savoury in fruit profile with a salty tang while the crisp, vivid mouth-feel seems to last forever.
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8/7/2013 - Lype Likes this wine: 92 Points
No formal notes, attractive oxidised style, mushroom flavours.
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8/7/2013 - avp wrote:
Open nose with lemon rind and peachy fruit with notes of plaster, flint and varnish as well as aniseed, ground coriander and white meat.
Dry medium to fullbodied palate with good concentration of fruit. Salt liquorice, almondy roundness and wool. Long nutty finish.
A beautiful nuanced wine with plenty of years ahead.
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7/17/2013 - paolonardi Likes this wine: 92 Points
Paglierino con riflessi verdi. Molto generoso fin dall'inizio. Ha un sentore minerale umido, pare una grotta in profondità, freddo, umido, roccia bagnata, poi cedro, limone, agrumi buoni, maturi, caffè in polvere, fiori essiccati e una nota organica che, permettetemi, mi ricorda tremendamente la crosta fritta di una cotoletta alla milanese. E' profondo, verticale e molto ricco. In bocca è pura poesia, acidità di frutta appena matura, succulenta e gustosa, grande struttura con una nota dolce di frutta secca che lo rende incredibilmente equilibrato, lungo, salino, e beverino da morire. Un vino che per la mia modesta opinione è semplicemente splendido. Un piacere da bere, da annusare, da guardare. Mi colpisce il grande carattere, l'unicità e la sua semplice bellezza.
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7/10/2011 - austinwinesalon wrote:
Salone di Grandi Vini Bianchi (Mirabelle Restaurant Austin, Texas): Light straw in color, we drank this wine at room temperature, probably too warm, at the insistence of our resident Italian oenophile/restauranteur. This is quite a lovely and powerful wine, a favorite of the salon. It had a strong floral and noticeable nose, a bit musty and smoky from its warm temperature so that offal, mushroom, and brisquet showed through. Well-balanced with good acidity, it had flavors of earth, smoke, creamy, vanilla, lime zest, pear, and slate. Multi grande! A favorite wine, along with the Masciarrelli and Felsina, of the whole salon.
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4/24/2011 - Bogho wrote: 91 Points
One of the best italian white wines I tasted up to now. Cristal clear straw yellow, the nose remainds to hay-fields, white flowers and fresh nuts, no signs of reduction the quality of the perfums is very fine and elegant, this same delicacy characterizes the tasting: good acidity, medium-long persistence and citrus final. But, I cannot forget how strog was the saltiness of this wine !
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1/22/2011 - Jossik wrote: 92 Points
Colore chiaro carico, il naso urla Trebbiano di Valentini da tutti i pori, iniziamente fisso su note buone di fieno e nocciolina, dopo molto tempo escono i fiori bianchi, soprattutto il giglio, bocca bella piena, carica ma molto bevibile
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11/27/2010 - Ben Christiansen wrote:
A bit of a shock for me (and I don't know why). Intense, singing minerality, an almost savory, salty finish. Each glass left me thirsting for more. A shock because I couldn't identify the source of the flavors -- didn't seem to be barrel, didn't seem to be lees contact, just the wine itself. A finish that last minutes. Better hours in the decanter and perfect with Turkey dinner.
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11/9/2010 - vindictive wrote:
A singular style. Pale, slightly cloudy, gaining complexity with time, light-bodied with meadow grass, flint, herbs, farmhouse ale and a vaguely burgundian character. I really like this wine.
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7/25/2010 - Jossik wrote: 91 Points
Naso bello pieno, valentiniano, ricco di erbe e fieno. Bocca feroce ma che si beve benissimo.
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6/21/2010 - Ludi Likes this wine: 92 Points
Lightly veiled yellow. Nose with smoke, flintstones, toasted bread and chamomille. Mouth is atypical, with great minerality and an almost salty finish. Could last for another decade.
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12/21/2009 - Ben Christiansen wrote:
Apperence: Clear lemon in color with a pale intensity. In the decanter it was much more golden though. Nose: is not faulty and is very pronouced. I can't guess where its at in its development. It smells a bit like great old white burgundy but who knows how Trebbiano will age? Three days open it has some stone fruit, smoke, maybe a touch resinous. Toast as well. Smells a bit more herbal on day three. The palate is on day one actually felt like it has some tannin weight. But now, on day three it is down to its "water weight" as one taster noted. Still very pronouced in its flavor and a long + finish. Quality is outstanding, it was expensive and I have no idea if it will age or not.
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12/19/2009 - Beavis77 wrote:
What an interesting nose. Initially, I smelled Tabasco sauce. Then it settled into spice rubbed roasted root vegetables with some caramelization. So fascinating. Would not guess white if it was drunk from a black glass.
On the palate, a spicy and baked feel to it. Has a savory aspect that reminds me of the crust that forms on a slow roasted piece of meat. Notes of bitter greens. The wine has an interesting and pleasant tannin structure that I'm guessing comes from stems. An incredibly long finish of salinity and toasted spice finish.
An absolutely fascinating, unique wine. What a treat.
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12/19/2009 - nzinkgraf wrote:
Pop and pour then opening up over two hours in a decanter. the nose shows quite the nutty roast. a present expression of coffee. 12.5% abv. youthful straw color. not quite the intensity of color that was suggested by others. a confident and rough old tramp lifting up her skirt comes to mind. there is something behind the nose's veil. beautiful texture on the palate that shows the extract more so than the color. floral notes all over the palate. dancing. caressing tannin and richly fruited. nag champa. in an opaque glass, i'd be hard pressed to call this as a white. savory root vegetable. floral underpants. cinnamon. blood's iron. wow. lightly caramelized florals. medium acid. absolutely stunning. back in the bottle (2/3full) and to the fridge. check on day 3.
DAY 3...letting this warm up a bit. similar, if slightly more muted, notes off the nose. roast coffee, savory caramelized root veg and meaty. very floral. wow, the palate has lost a lot of the textural nature from day one and showing more of a 'water weight.' a little cloudy in appearance today.
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12/19/2009 - al-Zabba wrote:
Can an Italian white wine get much better than this? A nose of salted, crispy skinned, herbed pork roast--the richness of that peculiar smell was fantastic. On the palate, the salinity was amazing, the mouthfeel gorgeous, the pork note becomes more bacon-like than the crispy skinned roast that was on the nose. After a little bit, the nose takes on more of a mortadella-like quality, but the crispy toastiness is omnipresent. This has an undeniable presence and personality rarely achieved. I haven't been this enamored with a wine since O'shea Scarborough Cease and Desist dry riesling!
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6/3/2009 - Jossik wrote: 93 Points
Gran bella bottiglia di questa annata, ricca di nocciola e fieno 'buoni', su un tappeto di fiori bianchi e con una gran bella acidità, ma anche rotondità e pienezza in bocca
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5/1/2009 - Ludi wrote:
(2010-2020)
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2/25/2009 - Lorien wrote: 96 Points
amazing wine. has this incredible saltiness in the background. wish i had more!
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12/10/2008 - Lorien wrote: 97 Points
Ohhh M G!!!
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