Produttori Di Manduria
Produttori del Barbaresco
Riserva Rio Sordo Barbaresco Nebbiolo 2011
In general, Rio Sordo and Pora are “earlier drinking” but…even the Classico’s seem to live for a very long time
Produttori del Barbaresco
Riserva Montefico Barbaresco Nebbiolo 2014
This had lots of red cherry, berry, plum fruit, spice, earth, balsamic, sweet & floral on the palate with rose petal & tobacco — 2 months ago
Terre di Sava
Pazzia Luccarelli Old Vines Primitivo di Manduria 2014
ManoLLo - Fev/2025
Álcool 14,5%. — 20 days ago
Produttori del Barbaresco
Riserva Ovello Barbaresco Nebbiolo 2013
I find it puzzling that some wines do this (act “tired” initially but then do a Benjamin Button). But I’ve experienced this before. I’d love to know whether this is associated with certain winemaking techniques.
@Tom Casagrande I agree. But I attribute it to a Nebbiolo which hasn’t seen air for 12 years. But I’m no expert on the matter besides the experience you have: starting tired but opening surprisingly after some time in the glass.
Feudi di San Marzano
Sessantanni Old Vines Primitivo di Manduria 2017
2019 well balanced velvety medium body and light tannins hint of sweetness and acidity. Cherry oak blackberry plum floral on the nose. Blackberry blueberry jam cherry oak dried fruit hints of tobacco and pepper on palette
A very well rounded wine — a month ago
Daniel liked this
Produttori del Barbaresco
Riserva Montestefano Barbaresco Nebbiolo 2019
With Cote de Boeuf, fantastic combo, the meat tames the wine (tannins) and the wine elevates the meat. Still young, nice fruit, very good acidity. Really enjoyable — 2 months ago
Dave liked this
Excellent choice!
Consorzio Produttori Vini Manduria
Lirica Primitivo di Manduria 2022
Cooking class with sommelier and Peter. Like a Zinfandel. — 3 months ago
Pooneet K
Everything I read said this was one of the more accessible / earlier drinking riservas from 2011. Not sure I agree - or perhaps just missed that earlier window. My earlier bottles (last one a bit under 2 years ago) were more giving.
On cork pop the tannins were quite tightly wound. Decanted 4 hours and starting to give a bit more. The tannins are still quite gripping but the palate and nose expresses nice fruit and earth. Excellent acid. Tons of sediment - decant carefully. I guess try in a few more years? — 7 days ago