Red red wine

I’m a big estimator (but not connoisseur) of red wine.
A lot of times, during workign dinners, i tried different wines and now i’m able to give some trick about production and the choice. Besides, my grandfather cultivated grapes.

My favourite wines are Merlot and some Nebbiolo. I also like the corse one, for example the red wine in Clos d’Orlea
Here some remarks from a visit in Tenuta Arnulfo, between Barolo and Monforte d’Alba, in 18.11.
In the Barolo’s land official map you can find the resort named “Bussia” in the orange part of the map:
Barolo map
The basic topic was the purchase of several christmas gifts for customers and suppliers.
In the middle of other things, we tried their standard tasting of wines:
Nebbiolo Arcaplá 2016. 1 year in the barrel + 1 in the bootle. It’s possible to feel its youth.
Barbera Campo del Gatto 2015. More fruity and structured. The vine plant is old: it has undergone a thinning in the vineyard, that means less production. That bottle had just been opened, the previous one not.
Barolo Bussia: nothing special for me.
Barolo Campo dei buoi: very spicy, the favourite of american people. And also mine
Barolo Bussia riserva: better than the homonym
Barolo Arnulfo 2011: TOP

Some general remarks:

  • 2010 was best vintage of the last 70 years. Nevertheless the bottle were sold in a long period of time: The best wine seems to be more preciated by estimators than the normal people
  • 2011 was a standard vintage. The bottles were sold within the following year
  • Barbera is an acid wine
  • A Barolo wine made by grapes exposed to north, is not a Barolo (for law)
  • The wood for barrels is often bought from France because it’s poor of green tannin, usuallly is durmast: tannins have a fundamental role in terms of taste: they are responsible for the typical sensation of astringency. A wine that is too “tannic” will then completely dry your mouth, like when you are biting an unripe caco, while a wine with more balanced tannins will give you pleasant sensations of fullness and structure.
  • The soil is 60% of a good wine
  • Time is fundamental for understanding when it’s time to bottle: the grape’s sugar (half fructose and half glucose), brewing, becomes alchool. A little or an excess of that, will poor the final quality
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