They say you only get one chance to make a first impression. Some make full use of that opportunity, and others, well, let’s just say they do not. In the case of Massolino’s wines, which I’ve enjoyed for well over a decade, and during my lengthy visit there in 2014 (I will return spring 2017,…
Category: Nebbiolo
Antonio Vallana e Figlio, Alto Piemonte, Part V
The drive from the center of the village of Borgomanero takes maybe 15 minutes. It’s twisty-turny, and mostly we’re climbing up in elevation to some local hills that look favorably (i.e the exposition) toward the town. And even though we’re still in the same local region, we’ve crossed the river, and we’re no longer in…
Antonio Vallana e Figlio, Alto Piemonte, Part IV
The first wine tasted is the 2012 Barbera Piemonte. 11 April, 2014. (tasted earlier in the week at VinItaly, then again while visiting the estate, consistent). Energetic, clean aromas of ripe plums, light spice and dusty soil. Acidity seems low-ish at first, but the back and mid-palates fill out quickly revealing some youthfully tannic bitterness and…
Antonio Vallana e Figlio, Alto Piemonte, Part III
Before his death, the incredibly talented Bernardo Vallana was able to pass on his knowledge to his daughter Giuseppina’s husband, Guy Fogarty, a British citizen by birth. Later, after Guy’s passing, we’ll find that Giuseppina also had her father’s gift – though she really didn’t have a choice, Guy passed, suddenly, and the grapes were…
Antonio Vallana e Figlio, Alto Piemonte, Part II
Before Marina begins to show me the (Boca) vineyard, and explain the quadretto vine training system (used only at this site), she takes great care to explain the family history. It begins in 1859, with the death of his uncle (in-law). This is when Bernardo Vallana took over the vineyards left to his care. Here’s…
HOW TO MAKE A LASTING IMPRESSION – MASSOLINO (AZ. AGR. VIGNA RIONDA), PART III
Franco describes the new project. It’s part cellar, part community park. The cellar will be all underground (even if in the picture below it is exposed – it won’t be when completed ), and on top, there will be a natural space with places to sit, gather, relax. This is how it was, many years ago…
Getting wowed in Barbaresco
It’s not easy to get wowed these days. You see, I’ve been doing this wine thing professionally for nearly 20 years, and getting wowed happens less and less often it seems. Well today that changed – I visited Sottimano. Andrea Sottimano is slight of build, but his vision for what is possible is quite big,…
ItalianWineReviews.com 