Ripe purple fruits and flowers on the nose, with vanilla, baking spices, chocolate, cedar, and violets on the palate. Gorgeous! — 5 years ago
Musty on the nose to begin. Fruit still forward given the age. Surprising flint and gunpowder notes. Showing it’s age with raisin characteristics. Some Australian honey!
— 6 years ago
Spicy on the nose, smooth on the finish. Great tannins. — 6 years ago
Very good moscato — 8 years ago
Absolutely the best Pinot Grigio EVER! — 9 years ago
Perfect pizza wine. High acid, soft tannin. Dark fruit, a touch of tire rubber. An excellent barbera. — 10 years ago
Super cheap, great bottle for before dinner — 4 years ago
ネッビオーロらしい華やかさと鉄っぽいニュアンス。
果実味は柔らかい甘さで、タンニンはなめらか。綺麗に熟成していて、まだまだフレッシュな感じもある。
味わいは自然派の作りらしく、透明感があって、染み込み系。癒し系バルバレスコ。
ただ、年末に飲んだジュゼッペコルテーゼの方が、より複雑で重心の低さと上質感を感じられるワインだったかな。 — 5 years ago
amazing. Could age another 5-10 prob due to the residual acidity — 6 years ago
Nicely balanced, nuanced, and unique. — 6 years ago
Gets better and better — 8 years ago
May, 3rd, Constitution Day in Szamotuły — 8 years ago
Kaldi's wine of the month club, March 2015. Very sweet and fruity — 9 years ago
La star du party du Nouvel An. — 10 years ago
Tasted at Enoteca Regionale del Barolo — 5 years ago
Veldig god — 5 years ago
Slightly bitter and lovely pale Pinot Grigio with strong mineral notes and pleasant honeysuckle. — 6 years ago
Incredibly floral nose. Tar, rose, lilac. Delicate mouthfeel with pronounced tannins and strong outline of acid. Raspberry jam. Fresh, well structured, excellent finish. — 6 years ago
What a beautiful wine. Surprisingly approachable and soft for a young Nebbiolo, while still showing the structure and harmony these wines are famous for. For the money, a 10! — 7 years ago
Serralunga grapes (as does the 2012 vintage), deeper fruit on nose, more spice/smoke/dried meats, really nice. Well balanced. — 7 years ago
Soft, lovely ripasso. Lots of cherry. — 8 years ago
One of my favorite everyday wines — 10 years ago
Robert Torretti
Interesting old Barolo (1964). Still highly acidic, a little bit pruny, but good leather, tar, and earth. Served first with a lamb ragu and tagliatelle. — 3 years ago