This ethereal expression of Nebbiolo (also called Chiavennasca) opens with rich density and ripe fruit intensity. Pretty tones of cola, dried ginger and licorice round out the back and the wine is fresh and well structured overall with firm, drying tannins.
Fay’s expression of Nebbiolo (locally known as Chiavennasca) offers distinctive aromas of lead pencil, chopped mint, rosemary, forest floor and leafy bramble. The mineral backbone is impressive and lends a sensation of purity and elegance. Age this beauty for 10 years or more.
The nose delivers plenty of cedary notes on top of cherry fruit, which makes perfect sense considering it was aged 30 months in oak. The palate seems fresh; the acidity is vital and the red-fruit flavors are forward. The finish is more tart than rich, and a bit short.
This taut red offers black fruits, smoke and leather on the nose. Plummy, spicy, even a touch pruny on the palate. Made of Chiavennesca, the clone of Nebbiolo native to the region, and still tight, with good acidity and lively tannins. Should improve over two to three years.
Light-colored wine, which belies big tannins and ripe, powerful fruit. Considerable palate weight, mixing tannins and dark fruit flavors into a brooding, long-lasting wine. Very dry finish.
One of Italy’s most interesting and least-know wines, Sforzato di Valetellina is made with dried Nebbiolo grapes in much the same way Amarone is made. In fact, sforzato means “forced” in Italian and alludes to the extra concentration given to the wine. With herbal and some bitter, leafy green notes, it’s not a wine for everyone; it’s sour in the mouth with an…
Dried, or appassiti grapes, are added to this Nebbiolo-based wine to enhance intensity and flavor. The result is a medium-structured ruby wine with floral notes backed by forest berry, dried currant and bitter almonds. The wine finishes with smoky tannins.