Really interesting. Enough heft. A little chewy-ness and acidity. Good with duck and sweetbreads. — 9 years ago
special piemonte wine. — 9 years ago
2007 vintage
Блестящий, прозрачный цвет с медным краем. В носе немного грязная бреттовая, но не неприятная нота прошутто крудо и глины, к которым добавляются тона тюльпанов и красной смородины. Во вкусе пьяная вишня, калина, чуть-чуть лавра и молотого перца, выраженная минеральность.  Приятная тонизирующая кислотность и тонкие, графичные танины. Легко и свежо, но с хорошей структурой и глубиной. — 10 years ago
Dark fruits and an excellent texture! Really good wine for an excellent price. — 11 years ago
Spicy & smooth. Light mouth feel and not as dry as Pinot. Great body, would be perf with Italian food — 12 years ago
From even north of Lessona. Cherry, raspberry, blackberry and fresh plum. White pepper, red liquorice, Dried fennel, almond paste and orange rind. Fine, gentle emery board like tannins with perky acidity. Really approachable now. 65% neb, 20% croatina and 15% vespolina. — 9 years ago
Orange brick color, subtle dried rose petal, red cherry, cinnamon, clove, licorice, slightly wet soil but somewhat dusty, med body, med plus to high tannin, slight minty, med plus acidity, quite elegant with some depth. 70% Nebbiolo, 20% Vespolina, 10% croatina. — 9 years ago

2011 amber color pear notes very nice — 10 years ago
2009 vintage. — 11 years ago
Crisp rose hip and citrus. — 11 years ago
Almost didn't post it because I want to buy all the bottles myself. — 9 years ago
Just love this!!!! — 9 years ago
Wonderful minerality and fabulous fruit. So satisfying. — 9 years ago
Perfect with my garganelli--structured, rustic nose with a palate to match; barely overripe red fruits, earth, mushroom (but not too funky). May not be quaffable. It opens up. — 9 years ago
Riper, but really elegant wine. — 10 years ago
2004 vintage — 10 years ago
Taut licorice, leather and thyme. Beautiful, elegant and regal. — 11 years ago
Andrew Lohse 
 
Big acid. Dry, super clean, minerality. 24 hrs cold maceration. — 8 years ago