I am a wine lover currently located in Boston. I drink wine mostly from Piemonte and Burgundy.
Two summers in a row I have worked at Vietti in Piemonte.
Introducing: Trediberri Bricco Mollea & the new vintages! It’s always exciting when the new vintages are released, and we are all eagerly anticipating the 2016 Barolo’s. But I have to say I am also really excited for the new addition to the Trediberri family – a Dogliani Dolcetto!
The Bricco Mollea vineyard is located in Vicoforte, far south in Langhe. Dolcetto’s from Dogliani tend to be more intense than Dolcetto’s from La Morra, and if you combine the terroir with the 62 year old plants, you get a complex and intense Dolcetto. Note, when I say intense it’s not intense in a bad way. Quite the opposite actually. The Trediberri Bricco Mollea Dolcetto is fruity and rich; a beautiful expression of the grape variety.
Please, every sip you drink, be happy
Nicola
Trediberri Bricco Mollea Dolcetto 2019
The Dolcetto grapes grow in Vicoforte, near Mondovi, in the southern part of Langhe. The vines were planted in 1958, which mean the plants are about 60 years old. It’s a 100% Dolcetto, fermented in concrete.
The first thing I notice is that beautiful Dolcetto nose. And explosion of dark berries. The 2019 vintage seems to be a bit more intense than 2018, and the intensity continues in the mouth. It’s still a fresh and fruity Dolcetto, with a pure expression. A wonderful first edition of this wine.
Barbera d’Alba 2019
Trediberri’s Barbera is 100% Barbera, fermented in concrete tanks. Barbera is known for being lush and bold – it likes hot weather, it likes concentration, it likes being big. But the Trediberri Barbera is more pure. It’s less bold, with a fresh fruitiness. There’s also a very good acidity.
Langhe Nebbiolo 2019
The grapes in the Trediberri Langhe Nebbiolo come from the Berri vineyard, from a vineyard in Alta Langa, and 10% of grapes from Roero to give a hint of perfume.
Consistent with other 2019’s I’ve tasted, the Langhe Nebbiolo has an explosive nose. Very fruity, floral and fresh. Red fruit dominated, but there are notes of roses and tobacco. Firm but elegant tannins that disappear quickly.
Barolo 2016
The Nebbiolo grapes go through a 3 week maceration in concrete tanks. Trediberri Barolo 2016 has a typical Barolo nose: tobacco, tar, roses. It’s a little subtle at first, and needs time to open up. A big wine yet elegant at the same time. As Antonio Galloni said, “This is an especially potent vintage for the straight Barolo, and there is clearly so much going on in the glass; it is a superb wine in the making.”
I have the pleasure of introducing, for the first time, Mauro Veglio Paiagallo 2016! But before I dig into the Paiagallo 2016, some back story might be in order. A few years ago, Mauro Veglio and Alessandro Veglio joined forces, and now make wine under the same name: Mauro Veglio. Along with his talent, Alessandro also brought Paiagallo, and Mauro Veglio was able to add another wine to their portfolio!
Paiagallo
Paiagallo, an important MGA, is located on the eastern slopes of Barolo. The soil is composed of Sandstone and Marl (silt and clay). This cru has a surface of 12.35 hectares, neighboring the vineyards Terlo and Via Nuova.
Winemaking
With the Paiagallo, Veglio decided to do things a little differently. The Paiagallo spends about 20-25 days on the skins, which is a little longer than the other Barolo’s. In addition, they only do a couple of pump overs, giving the wine rounder and softer tannins. The longer maceration and gentle pump over results in a delicate extraction. Another big difference is the use of big barrels.
Mauro Veglio Paiagallo 2016
Mauro Veglio Paiagallo 2016 has a very elegant nose of red berries, mainly strawberry and raspberry. The wine is powerful but elegant. Remarkably soft tannins!
Andrea Oberto started out as a truck driver. Back in 1959, when the family bought the farmouse, they cultivated multiple crops in order to make a living. When his father died unexpectedly, Andrea began managing the farm. After a full day of work Andrea Oberto found energy to work the three hectares of vineyard he inherited from his father, and one day he decided to be a farmer full time. The 3 hectares have become 10, and to this day it’s still Andrea who’s running the show!
“93 points for the classic Barolo is more important than the 95 points for Barolo Rocche dell’Annunziata” – Andrea Oberto
During my last visit with Andrea Oberto, Robert Parker had just released his tasting notes of the 2016 Barolo’s. His Barolo’s scored very well, but Andrea was particularly happy with his classic Barolo “93 points for the classic Barolo is more important than the 95 points for Barolo Rocche dell’Annunziata”.
Winemaking
Andrea Oberto practices what I like to call Sustainable Winemaking. He has an immense respect for the land, and wants to focus on quality over quantity. This includes green harvest in the vineyard, in order to achieve the highest quality. He uses small barrels (barrique) for the aging of his wines.
Andrea Oberto Fun fact
Andrea Oberto loves Barbera. He makes 3 different ones, each one with different amounts of oak.
Wines
Wines available in: Switzerland UK USA
NB: Andrea Oberto is not the same as Fabio Oberto.
Barolo Rocche dell’Annunziata
BASIC INFORMATION
Product name: Barolo Rocche dell’Annunziata Grape: 100% Nebbiolo Classification: DOCG Number of bottles produced: 3 800 Color: deep ruby red, hints of pale orange Fragrance: floral and spicy Taste: forward tannins, balanced Food pairing: red meat, strong blue cheese
VINIFICATION (Wine-making)
Ageing: 26 months in barrique Minimum aging in bottle: 6 months
Aging: 24 months in barrique Minimum aging in bottle: 6 months
VINEYARD
Soil: clay and limestone Exposure: southeast
Barbera d’Alba Giada
BASIC INFORMATION
Product name: Giada Grape: 100% Barbera Classification: DOC Number of bottles produced: 5 500 Color: deep purple with ruby edges Fragrance: dried plum, blackberry, espresso bean Taste: good acidity, balanced, dry finish Food pairing: filled pastas, red meat
VINIFICATION (Wine-making)
Aging: 20 months in barrique, new oak Minimum aging in bottle: 6 months in bottle
VINEYARD
Soil: clay and limestone Exposure: southeast
Barbera d’Alba San Giuseppe
BASIC INFORMATION
Product name: San Giusepppe Grape: 100% Barbera Classification: DOC Number of bottles produced: 6 000 Color: deep, brilliant purple Fragrance: generous oak notes, spices, cherries Taste: firm acidity, savory, red fruit Food pairing: appetizers, aged cheese, pasta
VINIFICATION (Wine-making)
Aging: 12 months in second passage barrique Minimum aging in bottle:
VINEYARD
Soil: clay and limestone Exposure: southwest Year of plantation/age of plants: Date of harvest:
Barbera d’Alba
BASIC INFORMATION
Product name: Barbera d’Alba Grape: 100% Barbera Classification: DOC Number of bottles produced: 24 000 Color: deep ruby red Fragrance: well-integrated oak, ripe berry, fruit preserves Taste: ripe berries Food pairing: appetizers, medium aged cheese
VINIFICATION (Wine-making)
Aging: 4 months in third passage barrique Minimum aging in bottle:
VINEYARD
% of Grape/Cépage: Soil: clay and limestone Exposure: southwest
Langhe Nebbiolo
BASIC INFORMATION
Product name: Langhe Nebbiolo Grape: 100% Nebbiolo Classification: DOC Number of bottles produced: 9 500 Color: garnet ruby red Fragrance: fruity, hints of violets Taste: warm and firm, long finish Food pairing: fresh pasta, red meat
VINIFICATION (Wine-making)
Method: Temperature: Length: Aging: 6 months in wood and stainless steel Minimum aging in bottle: 2 months
VINEYARD
Soil: clay and limestone Exposure: southeast Year of plantation/age of plants: Date of harvest:
Dolcetto d’Alba
BASIC INFORMATION
Product name: Dolcetto d’Alba Grape: 100% Dolcetto Classification: DOC Number of bottles produced: 9 500 Color: deep ruby red with violet nuances Fragrance: berries and dark fruit Taste: lively acidity, sweet almond finish Food pairing: appetizers, pasta
It’s mushroom season which means it’s a wonderful time to make mushroom risotto! Or mushroom pizza! Or maybe a mushroom ragu! Now, what is a good mushroom wine pairing?
Mushroom Wine Pairing
Mushroom wine pairing depends on how you’re preparing the mushroom. There are so many different ways to cook mushrooms, and the ingredients you use determine what wine to drink. You’ll want one wine for a simple mushroom ragu and another for a more complex pasta dish.
Barbera
Making a pasta or a pizza? I’d go for a Barbera. The acidity in the wine will go nicely with your mushroom ragu or chanterell pizza! I recently made a mushroom risotto with mushrooms I picked in the forest, and paired it with a Barbera from Diego Morra!
As soon as you add a lot of butter, cream or oil, a Nebbiolo might be more suitable. That said, you don’t necessarily need to go straight to the Barolo’s. I really like Langhe Nebbiolo, and think they can be a great “alternative” to a Barolo! Here are some of my go to Nebbiolo’s:
Although the focus is on the 2016 Barolo’s these days, I think it’s important to give some attention to the Langhe Nebbiolo’s! Since the 2016 Barolo’s should be bought and then put away for a long time, it’s nice to have a wine to enjoy in the meantime. You get the same characteristics as a Barolo, but you don’t have to wait to long for the wine to be approachable. On my last trip to Langhe I got to taste quite a few Langhe Nebbiolo 2018. Here are my tasting notes in alphabetical order.
Alberto Viberti LogHero 2018
Alberto is the new kid on the block. He works for his family winery Cascina Ballarin in La Morra, but has his own project on the side. His Nebbiolo goes through fermentation in cement tanks. Alberto does not use any oak with his Nebbiolo. The grapes come from Roero, and the soil there gives this wine a little bit of pepper notes. A very good Nebbiolo for a “rookie”. Looking forward to seeing how he evolves!
Andrea Oberto Langhe Nebbiolo 2018
And oldie, but a goodie! I think the world should drink more Andrea Oberto! And why not start with his Nebbiolo. On the nose you’ll find tobacco and roses. The wine is fruity with a long finish. A very good wine made by a wonderful man.
Azelia Langhe Nebbiolo 2018
The focus this year has been on Azelia’s new Barolo Cerretta, but let’s not forget about all the other wines they make! The Nebbiolo is quite structured in 2018. Notes of spices, licorice, leather, cherries and flowers. The tannins are round and the wine fruity, making it very drinkable.
Cascina Fontana Langhe Nebbiolo 2018
Mario uses both cement and Slavonian oak for his Nebbiolo, for a total of 12 months. The 2018 is less concentrated than 2017 with lots of dark fruit and a bouquet of flowers. The wine is elegant with a long finish.
Cavallotto Langhe Nebbiolo 2018
I tasted the 2017 and 2018 side by side. The 2017 was very good, but when tasting it next to the 2018 it almost fell a little short. In the 2018 there is an explosion of floral notes. A very powerful nose. One of the more expressive Nebbiolo’s I’ve tried. The wine is young with big tannins, but they disappear quite quickly and you’re left with beautiful floral notes.
Cristian Boffa Langhe Nebbiolo 2018
This Nebbiolo is made with 16 year old vines from the Santa Maria vineyard. Cristian uses about 20% botte grande and 80% cement for 6 months. On the nose there are notes of strawberry jam, fruits, and flower, and the tannins are very smooth. As a relatively new player in the game, it will be interesting to see the evolution of Cristian Boffa! Stay tuned.
Diego e Damiano Barale Langhe Nebbiolo 2018
A very drinkable Nebbiolo from Monforte, with vines planted by their grandfather in the San Giovanni vineyard about 40-50 years ago. The brothers use 2nd or 3rd passage tonno because they prefer to taste the natural tannins. One interesting aspect of the vinification is that they take out the seeds, a practice they learned from Vaira. A beautiful nose, elegant tannins and a long finish.
Diego Morra Langhe Nebbiolo 2018
Diego ages his Nebbiolo for a long time in the bottle, compared to other winemaker. Before the prolonged aging in bottle, the wine spends about 6 months in tonno, with 10% new oak. This might be one of my favorites. Very approachable, round tannins and a fresh expression.
Gianfranco Alessandria Langhe Nebbiolo 2018
Here’s a wine with a typical Nebbiolo nose: red berries, roses, hint of leather and spices. Aged 6 months in barrique with 10% new oak. The grapes come from San Giovanni, so there’s the Monforte power but the tannins are still elegant and sweet, making it quite approachable.
Giovanni Corino Langhe Nebbiolo 2018
Of all the Corino wines, this might be my favorite. So elegant with fresh fruit and raspberry. Good structure with round tannins.
Released a year later than most of its “peers”, the Langhe Nebbiolo from Pira has spent about 12 months in small and big oak barrels. In addition to the terroir, the oak helps to give the wine its structure and complexity. Aroma of red fruit, leather, spices and tobacco as well as a hint of oak notes. Fruity in the mouth, crisp and complex. Persistent tannins with a long finish.
Mauro Veglio Angelo 2018
At first the Angelo came off a little green, but with some air it disappeared and I was left with licorice and raspberries. Very crisp! The tannins are there but they disappear. A relatively approachable Nebbiolo.
The 30 year wait is over for the Scavino family! The Azelia Barolo Cerretta 2016 is finally ready for the world. Just in time for the Centenary celebration of the Azelia winery! What’s important to note is that the Cerretta vineyard has been in the family for about 30 years, but the age of the vines kept Luigi from making the Cerretta Cru Barolo.
The vines, about 30 years old, face South/South-West in the Serralunga Vineyard. After about 55-60 days with submerged cap, the wine moves into big barrels and stay there for 30 months.
The story of Azelia starts in 1920 when Cavalier Lorenzo Scavino started to vinify the grapes from the family owned vienyards. This would be the start of an incredible journey for the Scavino family.
When it comes to the “style” of winemaking, Azelia adopted a method in the cellar that represents a fusion between modern and traditional; a method I like to call Contemporary Traditionalist. But, as I’ve mentioned before, who really cares as long as the wines are good? As Luigi says, “It’s always a matter of balance.”
Azelia Barolo Cerretta 2016
The Cerretta 2016 has an explosive nose: black fruit, spices, tobacco, chocolate. The tannins are big but sweet, typical of a 2016 Barolo from Serralunga. I would put this aside for 10+ years at least and drink some Nebbiolo while you wait.
My first encounted with the Burlotto Barolo 2016 happened to coincide with my first ever tasting in the little church. Covid-19 has changed many things, including how Fabio conducts his tastings. Fortunately, the only difference was the venue. The wines are still top quality, like they were 10-20 years ago (long before Galloni gave the 100 points). And Fabio is the same: kind, funny and honest.
The 2016 vintage has already gotten a lot of good press. This includes the Burlotto Barolo 2016 wines. Cannubi 2016 and Monvigliero 2016 recently recieved 100 points from Wine Advocate. But I have to say, the classic Barolo really blew me away. Literally my first note was “Holy Shit.” And it’s true what Fabio said: “The classico is open for business”.
2016 is a vintage of harmony
Fabio
Langhe Sauvignon 2019
2019 is a vintage with a lot of tension. One the nose of Langhe Sauvignon you get the stereotypical goosberry notes. Normally it’s not my favorite grape, but i quite like the 2019 vintage. High in acidity and salty in the mouth.
Pelaverga 2019
Can we call Pelaverga the unsung hero of Verduno? Maybe that’s taking it too far, but I don’t think Pelaverga get’s the attention it deserves. A perfect wine for a hot summer day. Goes well with food but can also be enjoyed as an aperitivo. The 2019 is almost sweet, leaving a very good feeling in the mouth. Spicy but light at the same time, and only has 13% alcohol.
This might be one of my absolute favorite Barbera’s. It’s not the first time I say this and it probably won’t be the last. The 2018 edition does not disappoint. Highacidity with dark fruits. Good grip, balanced. The Aves 2018 is high in alcohol but you don’t feel it in the mouth. How he does that is beyond me.
Langhe Freisa 2018
Strange nose. Almost like a pinot noir. Strawberry, fruity. Powerful tannins, bold wine.
Burlotto Barolo 2016
Barolo 2016
Holy shit. The Barolo Classico 2016 is so approachable. Spices, tobacco, some chocolate and violets on the nose. The tannins are sweet and the wine is elegant.
The Barolo Classico 2016 is very engaging now
Fabio
Barolo Acclivi 2016
My first thought: What an xtreme difference to the classic. The nose was so much more explosive. Roses, wet forest floor, spices. Smooth tannins. Spicy in the mouth.
Barolo Monvigliero 2016
Again, so different on the nose. Typical monvigliero notes, almost like perfume. Spicy and floral. Impressive wine that is both powerful and elegant at the same time, with a long finish.
Barolo Cannubi 2016
Floral, fruity, fresh. Bigger in the mouth than the other three. Big but with sweet tannins, making it relatively approachable now. But this is a wine I would store for a while.
Sneak Peak on the 2017
The 2017 Barolo’s are slightly more extreme and more concentrated than 2016. 2017 was a warm vintage, but Fabio does not see any sign of overripening in the wine. Overall he was quite happy with 2017 vintage. There is an important structure in the tannins. The wines will likely have a strong body.
Chiara Boschis has quite a story to tell! After the winemaker from the founding family E. Pira died in an accident and left no heirs, the Boschis family took over the estate in 1981 and continued the winemaking under the name E. Pira. And thus started Chiara’s incredible journey. The winery underwent drastic changes when Chiara took over. The previously traditonal winery became a major player in the Barolo Revolution.
Today, Chiara has 11 hectares split between Barolo, Monforte and Serralunga. She practices sustainable winemaking every step of the way, working hard to take care of the beautiful nature in Langhe. Her brother Giorgio joined the winery along with his daughthers, with Giorgio taking more responsibility in the cellar while Chiara is often found in the vineyards.
Wines
Chiara Boschis makes a Dolcetto d’Alba, Barbera d’Alba Superiore, Langhe Nebbiolo, Barolo Via Nuova, Barolo Mosconi and Barolo Cannubi. Apart from the Dolcetto, all the wines spends some time in small oak barrels. The percentage of new oak varies, but you’ll usually find 1/3 new, 1/3 second passage and 1/3 three passages or more.
The Barolo Via Nuova used to be made as a Cru. But following a regulation change, Via Nuova was no longer considered a Cru. Instead of adopting the new name, Terlo, Chiara decided to make the wine as a blend, which meant she could keep the name Via Nuova. Via Nuova was the name of a small vineyard near Barolo, and the name comes from the road that connects Novello and Barolo. Today, you can only travel this road by foot, through the vineyards. Today, this wine is made up of grapes from multiple vineyards: Terlo, Liste, Gabutti, Baudana, Ravera and Mosconi.
Cannubi is the most famous Cru in Barolo, with a history dating all the way back to the 1970’s. This historical Cru is also known as a Grand Cru of the area, and is easily Chiara’s most recognized wine. And I am all for the Barolo’s, but let’s take a step back and talk about the Barbera d’Alba Superiore.
Some have said that the Barbera Superiore from Chiara Boschis drinks like a Barolo. Others might call this an exaggeration, but considering the way she makes this wine, it might not be far off. The Barbera Superiore spends about 12-16 months in oak, and while that’s nothing compared to the 24 months for a Barolo, it’s a significant amount of time for a Barbera. Combine this with the age of the plants, and you’ve got a more complicated and structure Barbera!
Winemaking
After spending some time with the “Barolo Boys”, Chiara decided to use small barrels instead of big barrels in the winemaking – something that was highly uncommon at that time. It wasn’t the only change she made; along with the introduction of barrique came longer maceration and fermentation times as well as a reduction of grapes per vine in the vineyard, aslo known has Green Harvest.
Today, this might not seem so revolutionary, but these changes were so drastic that at the time, people were quite taken aback. Apparently, some neighbors saw that Chiara was dropping almost half the grapes on the ground and called her father with concerns. But if you know Chiara, that certainly was not going to stand in her way. In fact, her methods paid off! Her very first wine was the 1990 Barolo Cannubi Riserva, which earnetd the “Tre Bicchieri” from Gambero Rosso in Italy.
Fun fact
One of her many projects: Cannubi Bio – 80% of the 26 growers in Cannubi now work organically, and it’s all thanks to the initiative of Chiara Boschis!
Fun fact II
Chiara uses barrique, but doesn’t always like the taste of oak. Therefore, she has reduced the amount of new oak in her winemaking, down to about 1/3.
Where can you find Chiara Boschis?
Chiara Boschis lives in Barolo, but her wines available are available all over the world.
Norway France Germany Italy Netherlands Portugal Slovakia Switzerland United Kingdom USA
*list might not be complete
Barolo Cannubi
Cannubi is the most famous Cru in Barolo, with a history dating all the way back to the 1970’s. This historical Cru is also known as a Grand Cru of the area, and is easily Chiara’s most recognized wine.
BASIC INFORMATION
Product name: Chiara Boschis Barolo Cannubi Grape: Nebbiolo Classification: DOCG Number of bottles produced: About 4800 bottles Color: lively garnet red Fragrance: sweet ripe red fruits, spices, balsamic notes Taste: persistent but elegant tannins, soft but austere Food pairing: braised meat, game, seasoned cheese
VINIFICATION (Wine-making)
Method: Fermentation in stainless steel tanks with frequent pumping over, followed by 24 months in French oak Temperature: Length: Ageing: 24 months in french oak Minimum aging in bottle: 1 year
VINEYARD
Vineyard: Cannubi Soil: Sandy clay Exposure: South
Barolo Mosconi
BASIC INFORMATION
Product name: Barolo Mosconi Grape: Nebbiolo Classification: DOCG Number of bottles produced: About 4800 bottles Color: Intense lively garnet red Fragrance: flowers, ripe fruit, some spice notes Taste: big, structured, typical Monforte style Food pairing: braised meat, game, seasoned cheese
VINIFICATION (Wine-making)
Method: 2 week maceration followed by 24 months in barrique (1/3 new, 1/3 second use, 1/3 three+ uses) Ageing: 24 months in lightly toasted French oak Minimum aging in bottle: 12 months
VINEYARD
Vineyard: Mosconi Soil: Clay, limestone Exposure: South Age of plants: Average age of 50 years
Barolo Via Nuova
Via Nuova was the name of a small vineyard near Barolo, and the name comes from the road that connects Novello and Barolo. Today, you can only travel this road by foot, through the vineyards. This wine is made up of grapes from multiple vinyeards: Terlo, Liste, Gabutti, Baudana, Ravera and Mosconi.
BASIC INFORMATION
Product name: Barolo Via Nuova Grape: Nebbiolo Classification: DOCG Number of bottles produced: Color: Bright garnet red Fragrance: floral and fruity Taste: structured, persistent tannins, fruity Food pairing: braised meat, game, seasoned cheese
VINIFICATION (Wine-making)
Method: Fermentation and maceration on the skin for about 2 weeks, before ageing in lightly toastes barrique Ageing: 24 months in lightly toasted French oak (1/3 new, 1/3 second use, 1/3 three+ uses) Minimum aging in bottle: 12 months
VINEYARD
Vineyard: Terlo, Liste, Gabutti, Baudana, Ravera and Mosconi Soil: Various types. Clay marl Exposure: Various. South, South-East Year of plantation/age of plants: various
Langhe Nebbiolo
BASIC INFORMATION
Product name: Langhe Nebbiolo Grape: Nebbiolo Classification: DOC Number of bottles produced: Color: ruby red, tending to garnet with purple reflections Fragrance: fruity Taste: fruity, velvety Food pairing: pasta, risotto, cold cuts
VINIFICATION (Wine-making)
Method: Fermentation in stainless steel tanks and aged for 14 months in second-passage french oak barrles Ageing: 14 months in second passage French oak Minimum aging in bottle: 2 months
VINEYARD
Vineyard: Various Soil: Various Exposure: Various
Barbera d’Alba Superiore
Chiara Boschis Barbera d’Alba Superiore almost reminds you of a Barolo – heavy yet fruity. And the high acidity is balanced without compromising the fruitiness.
Method: About 1 week maceration, followed by 12-16 months in used French Oak Ageing: 12-16 months in French Oak Minimum aging in bottle: 2-3 months
VINEYARD
Vineyard: Mosconi, Gabutti and Ravera Soil: Calcareous clay soil Exposure: Eastern Age of plants: Mosconi 55 years old, Gabutti 15 years old and Ravera15 years old
Dolcetto d’Alba
BASIC INFORMATION
Product name: Dolcetto d’Alba Grape: Dolcetto Classification: DOC Number of bottles produced: About 4 500 bottles Color: Intense ruby red Fragrance: Floral and fruity Taste: Fresh, fruity, balanced Food pairing: Appetizers, pizza, cheeses, light dishes, aperitivo
VINIFICATION (Wine-making)
Method: Temperature controlled fermentation, aged in stainless steel. Punching down technique is used during the fermentation Temperature: temperature control Ageing: Only stainless steel
VINEYARD
Vineyard: Ravera, Le Coste and Mosconi Soil: Limestone, clay Age of plants: Ravera 15 years old, Le Coste 25 years old, and Mosconi 50 years old
You can immediately tell that the Gianfranco Alessandria Barolo 2016 is from Monforte. The “masculine” nose and big tannins give it away. On the nose you’ll also find hints of oak, but in the mouth this “disappears”, leaving you with a beautifully balanced wine. As with a typical Barolo, there are also notes of rose petals, red fruits and spices. The 2016 is an excellent vintage with immense potential!
The grapes in the Gianfranco Alessandria Barolo 2016 come from the same vineyard as the San Giovanni, but some of the plants are younger, about 25-45 years old. They use 100% French oak (20% new, 80% used) for 24 months before bottling.
Antonio Galloni’s thoughts
The 2016 Barolo is bright, floral and beautifully lifted. Crushed flowers, sweet red berry and mint all grace this subtle, nuanced Barolo. Medium in body, with lovely freshness and good depth, the 2016 has so much to offer. This is a very pretty, and refined straight Barolo. The 2016 has the potential to be a real overachiever. I especially like the wine’s inner sweetness and perfume.
Antonio Galloni
Gianfranco Alessandria
Smile. That’s what first comes to mind when I think of the Gianfranco Alessandria family of four. I have not met any family that smiles as much as and beautifully as they do. Their work is based on natural principles, respecting the time and methods required to obtain a product most correct in its form. They work as natural as possible only using minimal amounts of sulfur and copper sulfate, out of respect for the environment, as well as their own personal health.
You can check out the complete winemaker profile here.
My favorite pizza wine is dolcetto. Obviously depends on the type of pizza, but as a general rule of thumb dolcetto works very well! I’d try the dolcetto from Nadia Curto or the one from Alessandro Veglio!
If your pizza has some meat, like salami or prosiutto, the acidity of a barbera will pair really well. The same goes for extra cheesy pizza, like Quatro Fromaggio. The ones are some of my favorites these days: Diego Morra Barbera d’Alba Ghiomo Barbera Lavai Cigliuti Barbera
Other wines to try
Nadia Curto Freisa is another wine you can pair with pizza. Haven’t heard of Freisa? I’m not surprised. Freisa is a lesser known grape varietal from Piemonte. With the acidity like a barbera and tannins of nebbiolo, it’s a perfect combination! And it pairs well with pizza!
Nebbiolo is also a good alternative, instead of dolcetto or barbera. Try the one from Giovanni Corino or Elio Altare.
Modern Pizza
Tandoori Pizza from Vinoteket
Noawdays you can put anything on a pizza. There’s Pizza Carbonara, pizza with king crab and chicken tandoori. With modern twists like this, wine pairing can be challenging. But, if you try to pair the wine with the topping, you should find something that fits. So, with seafood pizza, try Vietti Arneis or Matrot Chardonnay.
PIEMONTEGIRL 