<\/p>\n\n\n\n
It’s been a while since I went to the Langhe. Every time I go there, the\nlandscape that surrounds me gives me strong emotions. The hills are full of\nvineyards and in the early morning, even in spring, there are the mists that\npartially hide the vineyards and with their thinning out this<\/p>\n\n\n\n
enchanted landscape.<\/p>\n\n\n\n
The lawyer friend Paolo Spiga who lives in Turin, whom I met years ago\nabroad during the August holidays with my son Andrea and my wife Sara,\norganized this three-day event in the Langhe in May.<\/p>\n\n\n\n
We stayed at the Locanda del Pilone, on a hill in Alba, inside the Boroli\nproducer’s estate. I had already been to this facility for an important wine\nconference. During these days we went for lunch and dinner at some restaurants\nincluding that of Locanda il Pilone, a Michelin star restaurant where the chef\nis the talented Federico Gallo. Another restaurant was the Trattoria della\nPosta in Monforte, a restaurant with classic Langhe cuisine also equipped with\na pleasant cellar looked after by the young and talented sommelier Mauro. What\ncan we say about the dinner we had at Ciau del Tornavento, a restaurant with a\nMichelin star whose chef is Maurilio Garola. Restaurant equipped with a cellar\nworthy of attention with large formats of wine bottles, especially Italian\nones. We had an excellent dinner in this modern restaurant. We drank very well,\nstarting with the Champagne brut Encry and then enjoying an Austrian wine by\nRudi Pichler, Ried Kollmutz Gruner Veltliner 2018, a savory, mineral, citrus,\nfruity and floral wine. The next wine was the Toscanto Montevertine from the\nMontevertine company, 2015 vintage. This is a vintage that gave the wines of\nthis company a lot of structure without negatively impacting the elegance. We\ncompleted our pleasant dinner by drinking a fantastic Marsala Riserva Florio\n“Aegusa” vintage 2001 with a rich variety of aromas of spices,\ncandied fruit and caramel. All the wines of the evening were very welcome but\neveryone liked this one the most due to the complexity of its aromas and\nflavours.<\/p>\n\n\n\n
This restaurant certainly has one of the most important Italian cellars.\nAllow me to say that it has nothing to do with the Pinchiorri wine shop in\nFlorence which also has bottles of wine from the 19th century and an assortment\nof Burgundy and Bordeaux wines that are very enviable and difficult to find. <\/p>\n\n\n\n
Another restaurant\nvisited is the one located inside the municipal cellar of Castglione Falletto\nwhere we ate and drank very well. Taking a step back, when I spoke with Paolo a\nfew months ago I told him that it would be interesting to go to the Prunotto\nwinery, to taste their wines, a winery owned by the Antinori family whose\ndirector is Gianluca Torrengo, a nice person, professionally trained and highly\nmotivated. I then spoke by telephone with Gianluca who told me he was available\nto receive us on Saturday morning in Bussia at one of the Antinori companies,\nheaded by Prunotto.<\/p>\n\n\n\n
Having reported this to\nPaolo, he told me that his partner Viola Erdini, his brother Alberto and their\ncompanion Giovanna Simone would be very happy to have this experience with us.<\/p>\n\n\n\n
On the pre-arranged\nSaturday we went to Bussia to Gianluca who welcomed us warmly together with\nMrs. Tiziana Gallo who takes care of the reception and tastings. Gianluca gave\nus an overview of the most important wines produced by the company.<\/p>\n\n\n\n
As regards the width of the tannin, it is important\nthat you make the following clarifications, so that it can be understood. I\nfeel the tannin of the wine on the upper gum. The total width of the tannin is\n6\/6, i.e. the entire width of the upper gum. Obviously, if the tannin is less\nwide, it could be for example 5\/6 and so on. The width of the tannin is\nimportant when the quality of the same is of a good or high level. If the\ntannin is wider, the wine is more worthy of attention, but the tannin, as I\nspecified, must in any case be of good quality.<\/p>\n\n\n\n
Let us now describe the wines tasted.<\/p>\n\n\n\n
PRUNOTTO<\/strong><\/p>\n\n\n\n PIAN ROMUALDO, vintage 2021<\/strong><\/p>\n\n\n\n Barbera d’Alba D.O.C.<\/strong><\/p>\n\n\n\n Wine produced since 1961 in the vineyards of the municipality of\nMonforte d’Alba. These vineyards are favored by the temperature variations between\nday and night which give the wine an evident freshness and aromatic richness.<\/p>\n\n\n\n Transparent ruby-purple red<\/p>\n\n\n\n The olfactory examination highlights the aromas of cherry, mint,\neucalyptus, rosemary, sage, boiled chestnut with dried wild fennel, sweets from\nthe external part of the sugared almond, blond Virginia tobacco, red rose,\nending with whispers of tomato preserve.<\/p>\n\n\n\n When tasted, it has a medium body and abundant acidity. The wine is\nquite balanced between freshness and alcohol while the tannins are sweet, broad\n(5\/6–) initially silky and then slightly burn the upper gum.<\/p>\n\n\n\n Its taste persistence is long. (89++\/100)\n<\/strong><\/p>\n\n\n\n PRUNOTTO<\/strong><\/p>\n\n\n\n BANSELLA NIZZA D.O.C.G., vintage\n2020<\/strong><\/p>\n\n\n\n The Nizza area is considered the best for making an excellent Barbera.<\/p>\n\n\n\n The soils are characterized by veins of silt and sand.<\/p>\n\n\n\n Ruby and garnet red color, with pink onion-colored edge.<\/p>\n\n\n\n Olfactory range made of aromas of chocolate and mint (after eight\nchocolate), cherry paint glaze, black pepper, nutmeg, episperm (sweet from\nboiled chestnut skin), licorice grains and in the finish hints of blond\nleather.<\/p>\n\n\n\n Upon tasting it reveals a sufficient medium body and is quite balanced.\nThe tannins are sweet, fine and quite broad (5\/6), initially silky and then\nburn the upper gum a little. Its intense aromatic persistence is long with an\nepisperm finish.<\/p>\n\n\n\n The influence of wood is a little too evident. (88\/100)<\/strong><\/p>\n\n\n\n PRUNOTTO<\/strong><\/p>\n\n\n\n OCCHETTI, vintage 2021<\/strong><\/p>\n\n\n\n Langhe D.O.C. Nebbiolo<\/strong><\/p>\n\n\n\n Wine produced since the 70s.<\/p>\n\n\n\n The soil is composed of stratified shallow sands with gravel layers and\nclay-limestone interpositions.<\/p>\n\n\n\n Brick red dress<\/p>\n\n\n\n (Nebbiolo never has a purple color)<\/p>\n\n\n\n On the nose, the aromas of pear and cherry in spirit are highlighted,\nfollowed by mint, eucalyptus, paint enamel, red rose, medicinal herbs and blond\nVirginia tobacco.<\/p>\n\n\n\n Upon tasting, it reveals a medium delicate, sufficient body. Wine with\ngood balance between alcohol and freshness.<\/p>\n\n\n\n The tannins are sweet, quite broad (5\/6) initially velvety and then slightly drying the upper gum. Flavor of pear that remains during its long intense aromatic persistence. (90\/100)<\/strong><\/p>\n\n\n\n PRUNOTTO<\/strong><\/p>\n\n\n\n SECONDINE, vintage 2020<\/strong><\/p>\n\n\n\n Barbaresco D.O.C.G.<\/strong><\/p>\n\n\n\n (The first vintage produced was 2017)<\/p>\n\n\n\n The vineyards are located in the most suitable\nareas for the production of Barbaresco and Nebbiolo. The Secondine vineyards\nare located at the foot of the Secondine village, in the small valley that\nreaches Moccagatta from the Tanaro river, passing through the Paj\u00e9 basin.<\/p>\n\n\n\n Transparent light brown robe.<\/p>\n\n\n\n From the glass rise floral aromas, mint,\neucalyptus, pear, rust, sweet pear, sweet from the outside of the sugared\nalmond, blond tobacco from Virginia, light of petrol, intense of Valda candy,\nfinishing with whiffs of mothballs.<\/p>\n\n\n\n Pleasant tasting, the wine has a medium body,\ndelicate and has a good balance between alcohol and freshness. The tannins are\nsweet, quite broad (5\/6+), initially velvety and then slightly drying the upper\ngum. Its taste persistence is long with a balsamic finish reminiscent of Valda\ncandy.<\/p>\n\n\n\n Nice drink! (91\/100)<\/strong><\/p>\n\n\n\n PRUNOTTO<\/strong><\/p>\n\n\n\n BRIC TUROT, vintage 2020<\/strong><\/p>\n\n\n\n Barbaresco D.O.C.G.<\/strong><\/p>\n\n\n\n The vineyards are exposed differently because\nthey live on a hill (bricco in Piedmontese) whose conformation is varied.<\/p>\n\n\n\n There is also a clonal selection while the\nrefinement takes place in large barrels of different capacities.<\/p>\n\n\n\n Light brown color.<\/p>\n\n\n\n Earthy floral aromas, light scents of lavender,\nmint, eucalyptus, almond shell, light scents of espisperm (boiled chestnut\nskin), finishing with hints of medicinal herbs.<\/p>\n\n\n\n The taste encounter reveals a medium body and a\npleasant flavor.<\/p>\n\n\n\n Wine well balanced between alcohol and\nfreshness, the latter completely dominates.<\/p>\n\n\n\n The tannins are sweet, broad (6\/6–), initially silky and then dry the upper gum a little. Its taste persistence is long. (92\/100)<\/strong><\/p>\n\n\n\n PRUNOTTO<\/strong><\/p>\n\n\n\n BAROLO BUSSIA, vintage\n2019<\/strong><\/p>\n\n\n\n Barolo\nD.O.C.G.<\/strong><\/p>\n\n\n\n The vineyards are located on a beautiful\namphitheater in the Bussia area of Monforte d’Alba. First year of production\n1961.<\/p>\n\n\n\n The vineyards are all exposed from south-west to\nsouth.<\/p>\n\n\n\n The wine is aged in large barrels.<\/p>\n\n\n\n A light brick red shines from the glass.<\/p>\n\n\n\n The sense of smell highlights aromas of earth,\nIndia ink, dried raspberry, chinotto, mint, eucalyptus, starch (starch spray\nfor ironing), red apple, hints of episperm (sweet from the skin of the boiled\nchestnut), rhubarb root to finish with whispers of dried, boiled wild fennel.<\/p>\n\n\n\n The taste encounter highlights a medium body and an excellent taste balance between alcohol and freshness. The tannins are sweet, broad (6\/6-) initially velvety and then dry, slightly on the upper gum. Its intense aromatic persistence is long with a rhubarb root finish accompanied by a slightly sweet note. (94\/100)<\/strong><\/p>\n\n\n\n PRUNOTTO<\/strong><\/p>\n\n\n\n CERRETTA, vintage 2019<\/strong><\/p>\n\n\n\n Barolo D.O.C.G.<\/strong><\/p>\n\n\n\n (1st production year 2017)<\/p>\n\n\n\n The vineyard is located in the Serralunga area. The vineyards are\nexposed in a heterogeneous way while the refinement takes place in large\nbarrels.<\/p>\n\n\n\n Light brick dress.<\/p>\n\n\n\n Varied olfactory profile made up of aromas of cooked apple, mint,\neucalyptus, slight aromas of India ink, medicinal herbs, slight aromas of\nepisperm, hydrolytin (powder used to make water sparkling) and leather saddle.<\/p>\n\n\n\n With an empty glass you can smell aromas of bitter chocolate and\nslightly candied cherry.<\/p>\n\n\n\n The body is medium but delicate and the wine is well balanced, with\nfreshness dominating the alcoholic mass without second thoughts.<\/p>\n\n\n\n The tannins are sweet, quite broad (5\/6) and silky. Its persistence is long with a finish of blond Virginia tobacco and dry wild fennel. (93\/100)<\/strong><\/p>\n\n\n\n PRUNOTTO<\/strong><\/p>\n\n\n\n MOSCONI, vintage 2019<\/strong><\/p>\n\n\n\n Barolo\nD.O.C.G.<\/strong><\/p>\n\n\n\n (the vineyards are on white soil and the grapes\nare small)<\/p>\n\n\n\n Intense brick color.<\/p>\n\n\n\n Olfactory profile composed of aromas of blond\nleather, slight aromas of fig leaf, mint, eucalyptus, medicinal herbs, toffee,\nslight aromas of espisperm (boiled chestnut skin) to end with whispers of star\nanise.<\/p>\n\n\n\n When tasted, it has a medium body and is well\nbalanced with the alcohol mass dominated by freshness and tannins, the latter\nbeing sweet, broad (6\/6–) and silky.<\/p>\n\n\n\n Its taste persistence is long with a bitter\nfinish reminiscent of chinotto.<\/p>\n\n\n\n Fine and elegant wine. (95\/100)<\/strong><\/p>\n\n\n\n PRUNOTTO<\/strong><\/p>\n\n\n\n VIGNA COLONNELLO riserva Bussia, vintage 2017<\/strong><\/p>\n\n\n\n Barolo D.O.C.G.<\/strong><\/p>\n\n\n\n Vigna Colonnello is a one hectare vineyard\nlocated in the Monforte area.<\/p>\n\n\n\n The tannins are velvety and expresses finesse\nand elegance that originates from the Tortonian soil, characterized by bluish\nmarls and the typical power of Serravallian soils. The latter are characterized\nby alternating layers of clayey marl and to a lesser extent sand. The soils are\ntherefore silty with a fair percentage of clay and decidedly calcareous sand.<\/p>\n\n\n\n The grapes are harvested with part of the stems.\nOf the 2017 vintage, 5000 bottles were produced.<\/p>\n\n\n\n Transparent brick color dress.<\/p>\n\n\n\n It expresses nuances of paint enamel, cherry\njam, sweets from the outside of the sugared almond, very light trichlorethylene,\nlight black pepper and nutmeg, Valda candy, blond leather.<\/p>\n\n\n\n The olfactory journey continues with notes of\nred apple, light episperm, blond Virginia tobacco, hot starched cloth, crushed\ngrape seed, ending with memories of straw.<\/p>\n\n\n\n The oral cavity is satisfied by a medium body\nand a perfect balance between alcohol and freshness.<\/p>\n\n\n\n The tannins are sweet, broad (6\/6–), initially\nvelvety and then dry on the upper gum.<\/p>\n\n\n\n Its intense aromatic persistence is long.<\/p>\n\n\n\n Fine and elegant wine with a pleasant sweetness.\nThe tannins are a little drying probably because being still young you can feel\nthe tannins of the stems.<\/p>\n\n\n\n In my experience, normally in order for the slightly aggressive tannins of the stems to no longer be felt, the wine must mature for several years. <\/p>\n\n\n\n (95\/100)<\/strong><\/p>\n\n\n\n We thanked both Gianluca and Mrs. Tiziana Gallo for their hospitality\nand I complimented Gianluca for the qualitative improvements in the wines.<\/p>\n\n\n\n Gianluca will be waiting for us in November to go and eat truffle dishes\ntogether after having done an important vertical (multiple vintages of the same\nwine) of ………………….. ?<\/p>\n\n\n\n I’m curious, honestly it will be a unique event!<\/p>\n","protected":false},"excerpt":{"rendered":" It’s been a while since I went to the Langhe. Every time I go there, the landscape that surrounds me gives me strong emotions. The hills are full of vineyards and in the early morning, even in spring, there are the mists that partially hide the vineyards and with their thinning out this enchanted landscape. 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