Ricossa
Showing 1 thru -9 of 12
Ricossa 2007 Moscato (Moscato d'Asti)
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- $13
A beautifully made wine, it shows very intense aromas of apricot nectar and lime peel. While it has that wonderful easygoing personality of an Asti, it is more interesting and structured than most of them. A very fine example.
— M.G.
(12/22/2011)
Ricossa 2006 Nebbiolo (Barolo)
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- $40
This opens with subdued aromas of spice, blue flower, wild berry and raspberry. It is clean with the characteristic firmness and freshness typical of Nebbiolo.
— M.L.
(9/1/2012)
Ricossa 2007 Nebbiolo (Barolo)
- Online Exclusive
- $40
There’s a subdued, easy quality to the bouquet, encompassing aromas of wild berry, ginger, cola and leather. The finish is smooth, fine and slightly chewy.
— M.L.
(9/1/2012)
Ricossa 2007 Cortese (Gavi)
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- $15
An exotic nose of spiced pears and white pepper with butter undertones makes for an eye-opening start. Made in a more luxuriant style than many Gavi, it shows a bit of texture on the palate and finishes with flavors of green plums, freshly cut grass and lychee. Drink up.
— W.E.
(2/1/2010)
Ricossa 2007 Antica Casa Barbera (Barbera d'Asti)
- $13
This is a ripe and jammy expression of Barbera d’Asti that offers sweet aromas of blackberry, strawberry and blueberry preserves. All that mature fruit is nicely balanced by bright acidity in the mouth.
— M.L.
(9/1/2010)
Ricossa 2009 Cortese (Gavi)
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- $17
Here’s a light and luminous Gavi that would make an excellent pairing partner to bruschetta or sliced ham on toasted bread. Crisp, tonic and fresh, the wine is loaded tight with citrus and stone fruit aromas.
— M.L.
(12/1/2010)
Ricossa 2010 Antica Casa Moscato (Moscato d'Asti)
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- $16
Compared to past vintages, this expression of Moscato d’Asti offers aromas of dried grass and hay backed by peach blossom, lemon and spring flowers. The mouthfeel is soft and creamy rich.
— M.L.
(3/1/2012)
Ricossa 2010 Antica Casa Barbera (Barbera d'Asti)
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- $14
Here’s a simple and slightly tart expression of Barbera that should pair well with cheesy pizza or pasta with cream sauce. The wine’s natural acidity and bright berry flavor should cut through the fat in those foods.
— M.L.
(9/1/2012)
Showing 1 thru -9 of 12
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