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Piedmont

Showing 10–12 of 12 results

  • “Uvaggio” 2013/14, Proprietà Sperino, Vigneti De Marchi, Piedmont, 14% vol, 75cl

    “Uvaggio” 2013/14, Proprietà Sperino, Vigneti De Marchi, Piedmont, 14% vol, 75cl

    IR48

    This splendid 10 hectare hillside estate is situated in the small town of Lessona, near Biella in northern Piemonte.

    It passed into the De Marchi family through their relative, Felice Sperino, a passionate viticulturist and professor in Turin in the 19th century. Paolo De Marchi is the winemaker and owner of top Chianti Classico estate Isole e Olena, and he inherited Proprietà Sperino from his grandfather. Since the 1970’s, Paolo dreamt of revitalising the Sperino estate and in the last few years has realised his dream, together with his elder son, Luca.

     

    70% Nebbiolo, 15% Vespolina and 15% Croatina.

     

    The wines were vinified in the old, gravity-fed cellar which dates back to the beginning of the 19th century. Fermentation took place in squat, open upright oak casks. Maceration lasted 19 days with regular punching down of the cap. The wine was aged in a mixture of new and old barriques (225 litre), puncheons (500 litres) and 15 hectolitre casks for 18 months, nine of which were on the lees.

    Vibrant ruby red, this youthful wine has perfumes full of rich cherry and plum fruit. The lifted palate is packed with attractive juicy fruit and is given great texture by the supple, approachable tannins. The finish is long and inviting.

    £27.90

  • Barbera d’Alba Superiore 2015, G.D. Vajra, Barolo, 14% vol, 75cl

    Barbera d’Alba Superiore 2015, G.D. Vajra, Barolo, 14% vol, 75cl

    IR34

    Aldo Vajra’s (pronounced Vyra) wines are characterised by pristine flavours and clearly defined perfumes. These characters are attributable to the position of his vineyards at about 400 metres above sea level in the village of Vergne in the commune of Barolo. G.D. Vajra was established in 1972 and named after Aldo’s father, Giuseppe Domenico Vajra. Aldo has been gradually increasing the area under vine to 60 hectares, of which 10 are Nebbiolo for Barolo, located in such strategic spots as Bricco delle Viole, Fossati, La Volta and Coste di Vergne. A traditionalist, Aldo adheres to old-style winemaking methods, though blends these with new techniques, such as temperature controlled fermentation, to produce such superbly elegant wines.

     

    The grapes for this wine come from two exceptional vineyards – Bricco delle Viole in the commune of Barolo and Bric Bertone in the commune of Sinio. Bricco delle Viole vineyard is south and southeast facing, planted between 1971 and 1999 at an altitude of 380-470 metres above sea level. Bric Bertone is at 340-390 metres above sea level with a southern exposure. The soil is rich in calcareous marl, with rocky outcrops, giving elegant, fragrant and particularly long-lived wines.

    Fermentation with indigenous yeasts took place in stainless steel tanks for 20 days. Temperatures were not controlled, but did not exceed 32ºC with regular traditional punch downs. Malolactic fermentation followed in Slavonian oak barrels. The wine remained in oak for a total of 20-24 months before bottling.

    Ruby red in colour with violet hues. A beautiful array of aromas on the nose with red fruits, hay, flowers and liquorice together with refreshing mineral notes. This Barbera Superiore has a richness that starts on the nose and persists through to the finish. There is a lovely balance between supple tannins and youthful acidity.

    £40.68

  • Barolo “Gallinotto” 2015, Mauro Molino, 14.5% vol, 75cl

    Barolo “Gallinotto” 2015, Mauro Molino, 14.5% vol, 75cl

    IR03

    Mauro Molino’s estate amounts to 12 hectares, half of which is planted with Nebbiolo for the production of top quality Barolo. The balance is divided between  Barbera, Dolcetto and a smaller quantity,of Roero Arneis.

     

    100% Nebbiolo from vines aged between 25 and 40 years grown on a south, southwest exposure.

     

    The harvest took place mid-October followed by maceration on the skins for 9 days in steel tanks at controlled temperature. The alcoholic fermentation was also in steel tanks for 20 days with the malolactic fermentation and ageing being in French oak barriques for 24 months.

     

    Garnet red in colour, the nose is rich and intense with the bouquet of ripe fruits. The palate is smooth with velvety tannins and long finish.

    £41.58