It was wonderful to see Marco Pinna, export manager for the fine Piedmont based winery Attilio Ghisolfi, here in New York.
The winery has been operating from a lovely hilltop vineyard in Piedmont for over four generations. The precious southern facing hillside is given to the finest Nebbiolo grapes destined to become Barolo, while the Northern vineyard is for the Barbera.
The tasting started with the Barbera d’Alba Maggiora, a delicious wine that has been aged in 50% new French oak for 15 months, with the other part aged in large Slavonian oak. It is a truly upmarket Barbera with refreshing acidity.
The next wine was the Langhe Nebbiolo, very Barolo like in quality, with the grapes macerating on the skins for five days before maturation in small French oak barrique for nine months.
The first of the Barolos we taste is from the Bussia vineyard, vintage 2013. It is drinking well now, with its 14.5% abv balanced by rich ripe fruit and brisk medium acidity.
The 2013 vintage Barolo “Bricco Visette” is delicious, drinking well now yet can definitely benefit from further aging because of its firm, very structured tannins and ripe concentrated fruit. Seventy percent of this wine is aged in large French oak barriques, while 30% aged in smaller French barriques for 30 months.
The 2011 vintage of the Barolo “Bricco Visette” is ready to drink this very moment, though it can still improve with age. The grapes come from older vineyards, and macerations took place over twelve days.
The 2010 Barolo “Bricco Visette” was my favroite, made in a style similar to the 2011 but the extra year of aging really helped integrate the ripe concentrated fruit, oak, brisk acidity and firm structured tannins. It is drinking perfectly now.
Marco came prepared with gorgeous pictures of the property and the vineyards on his iPad. It is easy to see from the pictures the natural elements (sun and hillsides) that worked in tandem to produce the fruit that lead to such a delicious wine.
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