It’s 8:59 am, and I am standing outside the big wooden door of Chiara’s winery. I am there to taste the Chiara Boschis Barolo 2019. As soon as the clock strikes 9:00, I ring the doorbell. The door opens, but Chiara is nowhere to be found. Not surprisingly, she is in the vineyard. For those of you who know Chiara, you know that she definitely prefers being in the vineyard to being in the tasting room. That’s not to say she doesn’t like showing her wines to wine lovers, or working in the cellar. She just prefers working in the vineyard.
While I wait for Chiara to return from the vineyard, I smile, as I think back to what she said during one of our live streams during the pandemic. “The wine comes from the grape.” The wine comes from the grape. So simple. And so true. Wine is indeed made from grapes. And in many ways, the wine is made in the vineyard. That’s one of the reasons why Chiara’s wines are so fantastic. She spends an incredible amount of time working with the vines, doing everything she can before the harvest, giving the grapes the best shot possible at becoming excellent wines. I’ve often thought her wines remind me a little bit of her: beautiful, energetic, bold. And although the wines reflect the vintages, the quality is consistent. Every year.
The door bursts open, and Chiara comes running in. And before we know it, we’re sitting down with the 2019 Barolo’s in front of us! Every visit with Chiara is incredibly educational and informative. Her knowledge of wine and winemaking is second to none, and you are guaranteed to learn something new every time you chat with her! And I always love to hear about her new projects. I am especially excited about this new one (stay tuned)!
Chiara Boschis Barolo 2019
We’ve finally reached the “tasting note” portion. For comparison, I’ve attached my tasting notes on the 2018’s below. I think the 18’s were a bit more feminine and approachable, compared to the 19’s. This reflects the difference in the vintages, and as always the quality is consistent.
Chiara Boschis Barolo Cannubi 2019
The Cannubi is often a favorite of mine, and the 19 is no different. It’s such a beautiful wine. Aromas of red fruits, maybe a hint of strawberry? The 19 is intense, but the tannins are round. Good body with a long finish. And I think maybe I detect a hint of herbs?
Chiara Boschis Barolo Mosconi 2019
The Mosconi is slightly more masculine. The fruit is darker, and there is a hint of balsamic. The nose is intense. Although the tannins are more intense, they are still round. This is a wine with good body and a long finish.
Chiara Boschis Barolo Via Nuova 2019
The Via Nuova is even more masculine than the Mosconi. The fruit is not as dark in this wine, but there is a stronger hint of balsamic. A very intense wine. The tannins are also more intense, but not overpowering.
Chiara Boschis’ 2018 Barolo’s
Chiara Boschis Barolo Cannubi 2018
I kid you not, my notes actually say “holy shit”. What a nose! Crisp, mineral, complex, rich, beautiful, feminine. There are aromas of tar and roses. Good depth and long finish. Chiara herself describes the Cannubi as “a kind wine”. And I can’t argue with that.
Chiara Boschis Barolo Via Nuova 2018
The Via Nuova is a bit more austere. A fruity and balanced wine. I agree with Chiara that the 2018 Barolo’s are more Burgundian than other recent vintages.
Chiara Boschis Barolo Mosconi 2018
I guess the word I’d use about Mosconi is “more”. More complex nose, more masculine, more spices, more structure. There are also hints of orange, apricot, peach and white pepper in this wine.
The first time I tried Chiara Boschis’ 2018 Barolo’s, they came straight from the tank. It was bottling day at the winery, and the 2018 Barolo’s were making their way from tank to bottle. The wines were obviously a bit stressed, but I remember thinking that the 2018 vintage was something to look forward to! And I was right.
I know there have been mixed messages about the 2018 vintage, but I will say what I always say: there is no such thing as a bad vintage. And Chiara Boschis’ 2018 Barolo’s are proof. Seriously, they are stunning.
But before we dig into the 2018 Barolo’s, I’d like to share my notes on her other wines as well. I myself am a huge fan of Dolcetto, and don’t think the wine gets nearly enough attention! And guess what, Chiara thinks “there might be a return of Dolcetto”.
Chiara Boschis Dolcetto 2021
One of my absolute favorite things about Dolcetto is it’s aroma. And the one from Chiara Boschis is no exception! Beautiful nose; so fruity. But the wine isn’t just fruity. It also has some structure. She makes one of the more complex Dolcetto’s in Langhe. A true treat.
Chiara Boschis Barbera 2020
A stunning Barbera. 2020: bad year for human kind, good year for wine. A bit of an austere nose with aromas of red fruits. Good structure and great potential for aging.
Chiara Boschis Langhe Nebbiolo 2020
Typical Nebbiolo nose with aromas of red fruit and rose petals. A very fruity and fresh Nebbiolo.
Chiara Boschis’ 2018 Barolo’s
… and a surprise treat at the end!
Chiara Boschis’ 2018 Barolo’s
Chiara Boschis Barolo Cannubi 2018
I kid you not, my notes actually say “holy shit”. What a nose! Crisp, mineral, complex, rich, beautiful, feminine. There are aromas of tar and roses. Good depth and long finish. Chiara herself describes the Cannubi as “a kind wine”. And I can’t argue with that.
Chiara Boschis Barolo Via Nuova 2018
The Via Nuova is a bit more austere. A fruity and balanced wine. I agree with Chiara that the 2018 Barolo’s are more Burgundian than other recent vintages.
Chiara Boschis Barolo Mosconi 2018
I guess the word I’d use about Mosconi is “more”. More complex nose, more masculine, more spices, more structure. There are also hints of orange, apricot, peach and white pepper in this wine.
Chiara Boschis Barolo Via Nuova 2010
The Chiara Boschis Barolo Via Nuova 2010 is still so fresh! It’s basically a baby. Floral and feminine with almost no tertiary aromas. Still has good structure. You can keep this for quite a while, if you’re still lucky enough to have a bottle or two.
It’s not like we need yet another reason to love Chiara Boschis, but CannuBio definitely makes the list! And what is CannuBio you might ask? Well, it’s one of the many projects Chiara is currently working on.
Chiara Boschis has always worked in a sustainable and organic way, but in 2010, she decided to get the organic certification. She thinks it’s “very important to push on this and let people know. And to start to change the mind of the people.” One of the reasons why it’s important for Chiara to try and convince others to farm organically, is because her plants can be affected by her neighbors actions. So even if she farms organically, if one of her neighbors use chemicals, some of it might transfer over to her plants. This is a problem in any vineyard, including Cannubi, where the parcels are quite small. So she decided to start a project: CannuBio.
CannuBio
In Cannubi, there are 26 different owners. And Chiara, accompanied by what she calls the “guru of the organic farming”, went around to all the different owners and tried to convince the ones who weren’t already doing so, to start farming organically. One by one they agreed, and today 23 have joined the CannuBio project.
“I had nothing to lose. Even if it seems a crazy project, you know, the classical mission impossible, I really wanted hard to try to convince the other people.”
Chiara Boschis
One of the winemakers farming in Cannubi, is Fabio Alessandria from Burlotto. He sees first hand how important this project is, acknowledging that “when all the vineyard is treated like this, the benefit are much bigger than a single winemaker working this way”. And the benefits aren’t just limited to this one vineyard. In addition, he says that this project “motivated (them) to work more and more in this way”.
What does it all mean?
One of the main aspects of organic farming, is to avoid using chemicals. But for Chiara, it’s about so much more. Of course, not using chemicals is incredibly important, but “it’s really an holistic approach that means to care about every aspect of the agriculture and the winemaking. Not using chemicals is number 1 but you need to create the right environment which means of course to take care of the fauna and the birds, the insect, organize the soil, to have cover crop, flowers in the vineyard, manage the canopy.”
Let’s take it one step further, from organic farming to sustainable winemaking. As Carlotta Rinaldi says, “it’s a wider conversation, than just saying organic or biodynamic, using chemicals or not using chemicals.” It’s the whole picture. She goes on: “It doesn’t just cover treatments, it covers the amount of time of passages of the tractor in the vineyard for example.”
What motivates them to farm organically?
Another winemaker who farms organically is Nadia Curto. And when asked what motivates her to farm organically, Nadia had the best answer: “One more philanthropic reason, for we would like to offer to the customer wine that are healthy, that don’t give problem to the stomach. to the head, etc. But also for an ego reason because we are in the front line in the field, and so when we use chemicals we breathe these chemicals and we stay really in between that situation and so also for myself, and for the child, for my dog, because the little dog runs every day in the field, and so it’s very important to also protect this situation, for try to stay better.”
I think this is so important to keep in mind: they are on the front lines. They are in the field. They spend a lot of time in the vineyard. Of course they don’t want to be surrounded by chemicals. I bet you don’t either. I mean, we are so concerned with avoiding chemicals in the other aspects of our lives. Why shouldn’t this be extended to the wine we consume? And, for many of you, it probably already does. But I bet there are a lot of people who buy organic spinach, free range eggs, or BPA free water bottles, yet they drink wine that was made using chemicals.
So that was the “egoistic” and ethical reason behind organic farming. But Nadia also says that “the wine is better”. Why? “The wine without chemicals is something different. Every time is something unique. The character is special. When you drink a natural wine the heart become big, the joy arrive, its something different because give the life” she adds.
The future of CannuBio
Chiara’s goal is to reach 100% participation rate of the project in Cannubi, but it’s easier said than done. One of the hopes was that this idea would spread to other vineyards like Brunate. But Carlotta says that so far, “the response was a bit difficult.” However, even if it seems like a “mission impossible”, no one is giving up. And the CannuBio project had other positive “side effects” like the birth of the Green Experience. What started as a passion project in Cannubi, evolved into something bigger. And it’s definitely not the end.
So, let’s keep talking about it. Let’s do our part. And let’s support those who farm organic, so that they can do their part.
Curious about the recent release from Burlotto? So was I.
The visits with Fabio usually tends to be one of the most educational. Yes, we taste the wines, but we also talk. About everything. And the more he talks, the more you realize how profound he is. Want to see for yourself? Check out this recording of our zoom session from last year. We talk about Dolcetto, Freisa, the 2020 and the new Burlotto entry: Castelletto 2018!
Now, back to the recent release from Burlotto. I did not taste the full lineup this time around. Both the Freisa and Pelaverga were “left out”, but I did get to sneak a peak at the 2018 Barolo’s!
Burlotto Dolcetto 2020
A very fruity and elegant Dolcetto, with a bit of structure. As Fabio says, “a lot of brightness”. There is also a sensation of bitter almonds and cherry. I am not sure if you know, but they use around 50% whole cluster in the Dolcetto, giving it that structure.
Burlotto Barbera 2020
Balanced, good body, long finish. Has a bit of spiciness and aromas of pepper, probably from stemming from the soil in Verduno. We all know the Monvigliero has that white pepper characteristic.
Burlotto Barbera Aves 2020
The Burlotto Barbera Aves is probably one of my all-time favorite Barbera’s. The 2020 is no exception. The Aves 2020 is rich and fleshy but not heavy. Spice notes and red fruit, good structure and high acidity, followed by a long finish.
Burlotto Langhe Nebbiolo 2020
Fabio decided he wouldn’t make Acclivi in 2020, so he put the grapes into the Langhe Nebbiolo instead. Perhaps that’s why this has quite a complex nose. I found aromas of fruit and flowers, as well as leather, and tobacco. Is equally complex in the mouth. It could probably benefit from a few years in the bottle.
Barolo 2018: A Preview
As Fabio said, “I adore the 18’s”. I too adore the 18’s. Don’t get me wrong, I like the 17. And 16. And 15. And 14. I think each vintage has their own characteristics, and will honestly go so far as to say that there is no such thing as a bad vintage. And it seems, on this, Fabio and I agree.
Because we pay a lot of attention in the vineyard and in the cellar, I think that it’s difficult to have a bad vintage
Fabio
According to Fabio, he had more work in the vineyards in 2018 than 2017. The spring was more humid, which led to more mildew. The wetness also led to more vegetation and good growth. Overall, the 18’s are quite approachable, gentle and elegant. Although Fabio finds it hard to predict the age of a wine, he thinks the 17 might age a bit better than 18. But as he also said, “it’s important to have wines that are more drinkable in the beginning.”
Burlotto Barolo 2018
Masculine nose with aromas of leather and tobacco, but still fruity and quite approachable. A gentle and elegant wine.
Burlotto Barolo Acclivi 2018
The Acclivi is a bit deeper than the Classico. So elegant in the mouth with a very gentle structure. Fruity and crisp, with a long finish.
Burlotto Barolo Monvigliero 2018
Incredible nose with aromas of white pepper and red fruit, with a hint of spice. It was actually a bit spicy in the mouth as well. A very distinctive wine with a lot of personality.
Burlotto Barolo Cannubi 2018
With the Cannubi, the word elegance springs to mind. Elegant nose, elegant tannins, elegant structure. If I were to pick a wine to demonstrate how a Barolo should smell, this one would be a perfect example.
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
Can’t access it? Send me a message and I can send it to you!
Piemonte Slipp x Piemonte Girl
Thursday – It’s happening! Similar to the Burgund Slipp, exclusive & rare wines from Piemonte will be released Thursday morning, spread throughout special stores across the country. You’ll find me at Aker Brygge! You can also follow #PiemonteSlipp on Instagram to stay tuned.
Which wines can you expect?
Compared to the Burgundy release, the number of wines are fewere and the prices lower. Some of my favorites are on the list, like Chiara Boschis, Francesco Rinaldi and Brovia. It’s not limited to Piemonte, wines from Tuscany, Sicilia and more also made the list. You might also get your hands on a Soldera for 4000kr (roughly $450).
Chiara Boschis Mosconi
One of the wines to be released is Chiara Boschis Barolo Mosconi 2015. A single vineyard cru from Monforte, aged in barrique for 2 years and then one year in bottle. Although the wine is from a more “masculine” terroir, Chiara manages to integrate the tannins very well, allowing the floral notes of barolo to surface. The spice notes, like chocolate and pepper, are also present. 2015 was a good vintage, but I would keep this wine for at least 10 years.
Francesco Rinaldi Cannubi
Cannubi, a historic cru in Piemonte, also made the Piemonte Slipp list! Francesco Rinaldi, located in Barolo next to the Cannubi hills, take pride in this barolo. The soil in Barolo is more sandy than in Monforte, giving the wine more floral and fruity flavors. You can drink it now, or keep 10+ years. I find that the wines from La Morra, Barolo & Castiglione are more apporachable early, compared to wines from Serralunga and Monforte. But this is all about personal taste as well.
Oher wines at the Piemonte Slipp
Famous names like Bruno Giacosa, Roagna, Manzone, Elvio Cogno & Aldo Conterno are also on the list. There will also be a few magnums. And it doesn’t seem like any of the wines have a quota, like with the Burgundy Release, so it’s every woman for herself! Wish me luck!
What is missing at the Piemonte Slipp?
There are many names that have not made the list (at least not yet). Where are the wines from Giuseppe Rinaldi? Or Bartolo Mascarello? Burlotto? What about Elio Altare? I also think the Rocche dell’Annunziata from Trediberri should be on the list… Still trying to wrap my head around how the system works at Vinmonopolet, so if anyone knows, feel free to enlighten me!
PIEMONTEGIRL 