Nebbiolo Archives - Wine Club Gallery

Schiavenza Barolo Prapo 2015

admin — Wed, 03 Feb 2021 13:53:19 +0000

If you are looking for a classic Serralunga Barolo that offers structure for long-term cellaring, the wines from Schiavenza are ideal candidates. Traditional in the winemaking, each Barolo is an excellent representation of its site, from the Serralunga comune bottling to Broglio, Ceretta and Prapò. The wines are rugged in nature, but never aggressive, and are beautifully made with great restraint and harmony. – Tom Hyland, Forbes Best 25 Producers of Barolo Schiavenza is located in Serralunga d’Alba in the heart of Piedmont’s Langhe district, celebrated for its great Barolo vineyards. The estate was founded in 1956 by the brothers Vittorio and Ugo Alessandria; the estate and surrounding area were formerly part of the Opera Pia Barolo (a castle that is kind of like the Hospices du Beaune: part educational institution and part hospital) whose vineyards were traditionally worked by sharecroppers. The local dialect for sharecropper is schiavenza. Today, the estate is run by the second-generation Alessandria sisters, Enrica and Maura, and their husbands Luciano Pira and Walter Anselma. Their holdings include 9.2 hectares in Serralunga with a small 0.5ha plot in Monforte d’Alba, and include the heralded crus Prapò, Cerretta, and Broglio. For the last 19 years, they have also run Trattoria Schiavenza, right in the middle of the village of Serralunga, where their traditional fare draws in both local winemakers and tourists. In the vineyard, they do not use pesticides or herbicides. Harvest is manual and is conducted according to the phases of the moon. In the cellar, they use only naturally occurring yeasts, and ferment the wines in cement cisterns. In terms of aging, this is no modern barrique-aged Barolo estate: the wines here are aged for extended period of time in the traditional large Slovenian barrels called botti. Tasting the three crus side by side, one realizes what Schiavenza is all about. All three crus are on the east side of the Serralunga ridge, so exposures are all same, to the southeast. Yields are more or less the same. Cellar treatment (fermentation, length of maceration, vessel, and length of aging) is all the same. The differences one feels have only to do with the variations in cru and vintage. The quality here is shockingly good. Schiavenza’s wines are elegant, pure expressions of Nebbiolo that would embarrass many a more famous address. -Importer

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Rocche Costamagna Barolo Annunziata 2015

admin — Wed, 03 Feb 2021 13:53:17 +0000

Deliciously spiced red-cherry, blueberry, pink-grapefruit and pomegranate aromas with very attractive complexity already on release. The palate delivers a superb array of finely detailed tannins and impeccably concentrated red cherries that have pitch-perfect ripeness. This is impressive. Try from 2023.

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Oddero Barolo Villero 2016

admin — Wed, 03 Feb 2021 13:53:13 +0000

Black cherry, cloves, melted road tar, licorice and leather all run through Oddero’s 2016 Barolo Villero. Deep on the palate with huge swaths of tannin, the Villero is a decidedly big, virile wine that is going to need time to fully come together. I imagine it will always be a powerhouse, however. The Villero is not especially elegant; the bombastic style clearly favors power over finesse – at least, it does today. Even so, there is plenty of Nebbiolo character and classic, old-school austerity.

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Paolo Scavino Barolo ‘prapo’ 2016

admin — Wed, 03 Feb 2021 13:52:37 +0000

The 2016 Barolo Prapò is an exotic, beguiling beauty. Dark cherry, black plum, cloves, new leather, spice and menthol infuse the 2016 with captivating nuance and inner sweetness. In 2016, the Prapò is a wine of substantial depth and intensity. It is also the first wine in this range with a fruit profile decidedly on the riper side of things.

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Silvio Giamello Barbaresco Vicenziana 2015

admin — Wed, 03 Feb 2021 13:52:19 +0000

Like most families in the Langhe, the Giamellos started out with a polyculture estate that included small parcels of vines, grain, forest, and pastures where their animals grazed. The bulk of the grape harvest was sold off, but the family made enough wine for their own consumption. This system continued for three generations until the 1950s, when farm life became less profitable and many families left the area to find factory work in the cities. Brothers Luigi and Ercole Giamello stayed but launched a trucking company to supplement their income—the first motorized transportation service in the area—and in their absence their mother took care of the daily vineyard work, wisely replanting much of their land to vines. When the economy improved in the ‘70s Luigi was able to return to the domaine full-time, focusing more on wine production and eventually passing the reins to his son and daughter-in-law, Silvio Giamello and Marina Camia. This fourth generation continues to make wine the only way they can imagine: all vineyard work is natural and chemical-free, and the vinification techniques are purely traditional. La Licenziana remains the archetypal artisanal estate, with very small quantities produced entirely by the family. When clients come to visit, Silvio humbly presents the wines, and his two young sons invariably burst into the winery with their mother following close behind, then gently leading them back into the house after greeting the guests. The Giamellos often finish tastings by blowing us away with an older vintage from their tiny personal stock. There’s no mistaking it: this is the real thing—old-fashioned Barbaresco with the terroir shining through. Each year we take every last bottle that Silvio can spare, but it’s never enough to satisfy all of his fans! – Importer

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Covalli Barbaresco 2016

admin — Wed, 03 Feb 2021 13:52:07 +0000

A garnet red color with orange highlights, more clear with the passing of years; a delicate etheric bouquet of undergrowth, spices, and violet; a dry and harmonious flavor, full-bodied and complex with well-balanced tannins; persistent, with a pleasantly sharp finish. – Importer

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Nervi Conterno Gattinara 2016

admin — Wed, 03 Feb 2021 13:49:13 +0000

Tasted from the barrel, the 2016 Gattinara will be bottled in September and will hit the market one month later in October. This is a more important wine compared to the 2015. It shows more depth and substance in the mouth and more length. It’s more robust too. The consumer should wait several more months for this one.

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Elio Grasso Langhe Nebbiolo ‘gavarini’ 2019

admin — Wed, 03 Feb 2021 13:47:24 +0000

The vinification procedure for Langhe Nebbiolo involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over. After malolactic fermentation, the wine stays in stainless steel until bottling in April-May.

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Cavallotto Nebbiolo Langhe 2017

admin — Wed, 03 Feb 2021 13:47:23 +0000

An approachable Langhe Nebbiolo from one of the top producers of Barolo. This is a great way to find a value wine from a producer that normally makes wines that are 2 to 3 times the price!

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Ferrando Carema Etichetta Nera 2016

admin — Wed, 03 Feb 2021 13:47:14 +0000

This exceptional and rare wine is produced only in the finest vintages. It comes from a special selection of grapes harvested from several particularly well-placed parcels within the appellation (frequently from the Silanc and Siei vineyard sites). Aged for at least three years prior to bottling, the “elevage” is done primarily in small barrels, only a small percentage of which are new. One hundred of the three hundred cases produced are dedicated to the US market, augmented by a small amount of magnums. – Importer

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