I saw the wine definition in CellarTracker and was thinking for a Freisa, this is potent. Headed over to Aldo's site and I see the following:
====================================== SPECIES OF VINE: Freisa, Cabernet Sauvignon, Merlot. VINEYARD: different vineyards in Bussia (Monforte d'Alba). HARVEST: manual, with grapes selection in the vineyard. TIME OF HARVEST: mid-October. VINIFICATION: red, with skin contact inside stainless steel vats. VINIFICATION TIME: the must stays on contact with the skins for 6 to 8 days. VINIFICATION TEMPERATURES: from 26 to 28 degrees centigrades. CELLAR REFINING: the new wine after a few months inside stainless steel vats, is put in oak casks where it remains a few months. ======================================
There's definitely cab on this. The nose of black currants and pronounced tannins give it away. Freisa is a much redder, more feminine varietal. The wine is enjoyable but I don't know if this is a good blend because the freisa is totally lost. Dark, tannic, dense, full in the palate, clawy tannins. I feel like I'm drinking a modern Bordeaux or a Supertuscan, not something from the Langhe. I think the blend made this wine lose its identity. Sad.
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Intense and sharp red fruits on the palate - cherry, hint of strawberry, maybe even bordering on pomegrante; reminds me of blaufrankisch. Nose is floral. Very drinkable with food, could use some time to soften. Paired with fettucine with cabbage and fennel sausage. This flavor profile makes me think this would work more successfully with lamb or venison ragu or the like. The cabernet really became apparent after about three hours - cassis on the nose, creme de menthe, cigarbox, and a delicate sweet note.
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5/14/2022 - Alaskawino wrote: flawed
Corked
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12/16/2019 - Alaskawino Likes this wine: 89 Points
Very nice with more potential on a 2-3 hour decanting. Balance kept improving over dinner.
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2/11/2019 - DoubleMagnum Likes this wine: 88 Points
I saw the wine definition in CellarTracker and was thinking for a Freisa, this is potent. Headed over to Aldo's site and I see the following:
======================================
SPECIES OF VINE: Freisa, Cabernet Sauvignon, Merlot.
VINEYARD: different vineyards in Bussia (Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin contact inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 6 to 8 days.
VINIFICATION TEMPERATURES: from 26 to 28 degrees centigrades.
CELLAR REFINING: the new wine after a few months inside stainless steel vats, is put in oak casks where it remains a few months.
======================================
There's definitely cab on this. The nose of black currants and pronounced tannins give it away. Freisa is a much redder, more feminine varietal. The wine is enjoyable but I don't know if this is a good blend because the freisa is totally lost. Dark, tannic, dense, full in the palate, clawy tannins. I feel like I'm drinking a modern Bordeaux or a Supertuscan, not something from the Langhe. I think the blend made this wine lose its identity. Sad.
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12/21/2017 - Smatk Likes this wine: 90 Points
Intense and sharp red fruits on the palate - cherry, hint of strawberry, maybe even bordering on pomegrante; reminds me of blaufrankisch. Nose is floral. Very drinkable with food, could use some time to soften. Paired with fettucine with cabbage and fennel sausage. This flavor profile makes me think this would work more successfully with lamb or venison ragu or the like. The cabernet really became apparent after about three hours - cassis on the nose, creme de menthe, cigarbox, and a delicate sweet note.
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5/20/2017 - RussK wrote: 90 Points
Russk. No need to buy more.
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