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A wonderful wine with bright healthy spicy fruit and full ripe rounded flavour, filling the mouth before leaving the palate refreshed.
Product Code: IT27851
"I felt I had to add a review to counteract the previous one. This is an immediately delicious, cherry-fruited, juicy and balanced wine. There is some sweet fruit, but it's in balance with the acidity. No noticeable tannin which makes it very attractive to drink without food, but there's plenty going on - medium to full bodied, good length and the alcohol isn't noticeable. A delicious wine!"
I would recommend this wine
"Quite disappointing. So much sugar to influence taste. Do not get influenced by some kind of depth and flavour."
Hampstead & Highgate Express 5th Dec 2019
"Silky, elegant, great
value … showing off a great vintage in northern Italy. - Liz Sagues"
"Disappointed after one hour decanting, still a closed wine; but on the second day much much better: fruity, peppery, good body and drinking very nicely.
Mr Joseph Kleijnen (01-Mar-2020)
"Excellent in many ways! Ripe fruit, class. "
Mr Tomas Bexton (04-Dec-2019)
"I don't keep a note of where I pick up my wines but as soon as I tasted this I wanted to stock more so I found it was from The Wine Society. Full bodied and a perfume that lingers - just wonderful. Although as it is £12.99 my best value red is still the Brazin Old Vine Zinfandel Lodi which is available for the Society at £12.50 or when on offer from [a supermarket] at £10.74."
Mr Nick Davis (17-Oct-2019)
"Dark ruby colour, cherry, hay on the nose, raspberry, cherry, smooth, hint of acidity. Overall very nice wine, the last glass was better than the first and was better without food. Recommended and good value."
Mr Gordon Allan (29-Sep-2019)
Mr Patrick O'Brien (08-Sep-2018)
"Gorgeous aromas of fresh summer fruits, blueberry, redcurrant, blackberry. Fresh but not overly ripe. High acidity and tannins but hardly felt the alcohol at 14.5 %. Needs some time to open up and show what its really made up but for now secondary layers of coffee , bay and undergrowth are very slight providing a unique contribution to the overall body of this wine."
Ms Leah Newman (01-May-2018)
"Smooth, less full bodied and more refined than most, but excellent value Barbera. Please, bring it back!"
Mr Andrew James Cruickshank (06-Mar-2019)
"This is a classy bottle of wine, and good value for money. Well worth decanting for an hour or so before drinking, or simply allowing to breathe - really opened up nicely to allow the wine to more fully express itself. Lovely ripe, slightly sour cherry notes, but not too over-powering considering 14%vol. Would definitely buy again but currently not in stock. Will look out for this or other vintages in future."
Mr Alexander Kirk (31-Jul-2016)
"Don't order this! If it ever comes back in stock, I'm hoping to order the whole lot."
Ms Milla Walker (21-Aug-2016)
JancisRobinson.com (31st Mar 2015)
"Balsam, iodine and
blackcurrant – loads of personality and typically Italian bitterness. Smart,
bright, very savoury, full of fruit concentration and handles the alcohol very
well. - Richard Hemming"
themistressofwine.com (2nd Apr 2015)
"This has a really good sour cherry lift to the nose and palate and is classic Barbera, a grape I have fairly recently come to love. Medium bodied and very Italian this would make a lovely food match with some sausage pasta. - Sam Caporn MW"
Yorkshire Post (21st Mar 2015)
"This is a seriously classy Piedmont wine, full of
deep, dark cherry fruit laced with truffle-scented misty mornings. Made from
grapes grown on seriously steep slopes and cultivated organically, although not
certificated. Team it with a mushroom-rich game casserole. - Christine Austin"
View all products by Silvano Bolmida
Curiosity may have killed the cat but in the case of Silvano Bolmida it has produced a string of world-class wines instead. His Barolo wine is certainly crafted with all the skill of a consummate winemaker but this skill is backed up by an almost forensic attention to detail and a desire to learn empirically from what happens in his vineyards and winery, and he leaves no stone unturned in his quest to understand the processes involved. This perfectionism shows itself when you taste the wines. He set out on his own by taking on a few hectares from his father and brother-in-law in 1999, though he had learned his trade at the wine school at Alba and at another Barolo winery for ten years prior to that. His first release was in 2003.He is based in Montforte d’Alba and cultivates his vineyards with environmental concerns very much to the fore, though he seeks no organic certification. His five hectares of Bussia vines are a great passion for him, back-breaking as the slopes are, and he works every inch personally, nurturing, observing and improving everything from the cover crops and canopy management to green harvesting in June and the manual harvesting of the grapes in September and October. In the cellars he ferments for a long time with skin contact, resulting not in over-extracted tannic wines but in wines of finesse and smooth tannins that support the fruit without dominating, even in youth. A year in small oak barrels is followed by two in 3,000-litre botti before bottling without filtration. 14 months in bottle ensues and the wines are approachable even on release but have the structure to age beautifully. Only 6,000 bottles of the Barolo Bussia are produced from just under 14,000 square metres, a tiny amount that speaks volumes about the low yields and the attendant perfectionism of Silvano Bolmida.
The most renowned of the north western wine regions of Italy is Piemonte, and it is arguable that it is the most renowned of all Italy’s wine producing regions. Home to Barolo and Barbaresco, both made solely from the nebbiolo grape that performs particularly well on the slopes around the town of Alba, Piemonte produces some of the most famous, and increasingly sought after, wines in the World. These are wines that manage to harmonise power and finesse, harnessing the abundant tannins of nebbiolo to richness and concentration but, in good examples, never tipping over into heaviness. They have all the components necessary to make wines that can age for many years and achieve a silky elegance that reminds many of the finest Burgundies. The climate is largely continental with a little influence from the Mediterranean over the hills helping to maintain the long, warm autumns that nebbiolo needs to reach full ripeness on the limestone, clay and sandy soils not far from the Alps to the north.Besides nebbiolo the Piemontese also make wines from varieties that give them something to drink while the Barolos and Barbarescos mature gracefully in vat and bottle. Dolcetto (little sweet one in Italian) and barbera are the principal varieties, best known for producing fruity, lively reds to match the foods of the region but which are also now being taken more seriously and given the treatment that can turn them into something far more refined and structured through lower yields, better sites and oak ageing. Beside them growers persist with the lesser known but just as fascinating freisa, rouchet, grignolino, brachetto, pelaverga, bonarda, croatina and vespolina, and the white varieties cortese and arneis. Lastly, but these days not necessarily least, Moscato d’Asti and Brachetto d’Acqui are two wines that, when made well, can be a delight – frothy, sweet and fragrant bubblies of low alcohol and gentle fizz for enjoying with a range of desserts when lightness of touch is called for or for drinking in the garden on a warm Summers’ evening.North of Piemonte is the Valle d’Aosta, the smallest wine region in Italy squeezed into a valley abutting the Alps almost in the shadow of Mont Blanc and reaching out to the French border. Here, on steep Alpine slopes, varieties like petite rouge, fumin, malvoisie and petite arvine sit alongside a few plantings of chardonnay and make characterful wines with a mountain freshness that goes delightfully with the local cuisine. Slightly to the east a scramble of small appellations such as Gattinara, Ghemme and Lessona produce perfumed and fine boned variations on nebbiolo, here known as spanna and sometimes blended with other local varieties, that were once more famous than Barolo. In the north-east of the region on the border with Switzerland Valtellina Superiore also majors in nebbiolo of excellence, this time within the region of Lombardy. Head south from Valtellina Superiore to the hills around Lago d’Iseo and the méthode traditionelle sparkling wines of Franciacorta are made from pinot noir, chardonnay and pinot bianco grapes. Throughout Lombardy still wines are made from an assortment of varieties in several different appellations without any making a stand as the focal point of regional production. Perhaps the closest to achieving such recognition, besides the increasingly well-known Franciacorta, is Lugana just south of Lake Garda where turbiano (aka verdicchio) can produce some excellent, fragrant whites on a flat glacial plain where the lake acts as a moderator of temperatures, cooling the air with its breezes. Liguria, famed more for its picturesque and exclusive Riviera resorts than its wines, runs in a strip from the French frontier to the border with Tuscany. Vineyards are small and fragmented due to the rugged terrain as the Ligurian Appenines finally curl and dip towards the sea and because of this Liguria’s production is tiny, if interesting. Vermentino, rossese, sangiovese and dolcetto are all grown but the most famous wine, oft seen by the tourists who consume most of it, is Cinque Terre made from bosco with either vermentino or albarola blended in.Finally, the wines of Colli Piacentini, Oltrepo Pavese and Gutturnio close to the city of Piacenza on the edge of the Emilia-Romagna, if chosen carefully, can provide much pleasure with wines made from barbera, bonarda and a number of international varieties. However, much of the crop and the wines made here are destined for spumante producers or blenders based elsewhere.
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