<\/p>\n\n\n\n
Finally, last November I went, with my wife Sara, to the Langhe with friends from Turin to taste dishes based on white truffles and to visit the Castello di Verduno and Prunotto wineries.<\/p>\n\n\n\n
The\nfirst destination was in Turin where my wife and I stayed overnight at the\nHotel Principe di Piemonte. That same evening his friend Paolo Spiga had booked\na table at the beautiful “Del Cambio” restaurant. The table was the\none where Camillo Benso Conte di Cavour used to have lunch.<\/p>\n\n\n\n
The\ndinner was impeccable and was accompanied by very pleasant wines: Nigl Gruner\nVeltriner 2018, Castell’In Villa Riserva 2010 and the red Mas de Daumas Gassac\n2009. Beautiful cellar and period furnishings that have remained unchanged, so\nI was told given that I wasn’t born at that time. <\/p>\n\n\n\n
The\nnext morning we went to visit the beautiful Egyptian Museum in its renovated\nlocation. I had been to this museum many years ago and never before in its new\nstructure. In the afternoon we headed with Alberto, Paolo and Viola to the\nLanghe to the usual hotel with a view of the vineyards, La locanda del Pilone,\nwhere Giovanna and Alberto’s company joined us in the evening and we had a\npleasant dinner in the hotel.<\/p>\n\n\n\n
The\nnext day we went to the Castello di Verduno winery where we had a tasting of\ntheir wines in the company of the company’s good sommelier, Fabio Ceste, a passionate\nand competent person. The next day we went to Bussia to the Prunotto company\nwhere Gianluca Torrengo, oenologist and general manager of the company and\nTiziana Gallo who takes care of the reception and tastings were waiting for us,\nwho surprised us by making us do a vertical (multiple vintages of the same\nwine) of the Bussia Riserva Barolo from the first year of production which was\n2008 to 2017. Gianluca told us that this was the first complete vertical he had\ndone of this wine.<\/p>\n\n\n\n
After\nthis beautiful experience Gianluca and Tiziana hosted us for lunch in Priocca\nat the “Il Centro” restaurant to eat white truffles. This is a very\nfamous restaurant because it is frequented by important producers and an\ninternational clientele.<\/p>\n\n\n\n
We\nhad a memorable lunch drinking Vigna Colonnello in the vintages we liked most\nduring the tasting. Great day !<\/p>\n\n\n\n
In\nthe evening we rested in the hotel and the next day we took a tour of Monforte\nd’Alba to the “Caff\u00e8 Rocca” restaurant where we found an incredible\nselection of Piedmontese wines and local food.<\/p>\n\n\n\n
A\nwonderful trip thanks also to the pleasant company of these friends.<\/p>\n\n\n\n
Before\nmoving on to my tasting notes I must make the following clarifications.<\/p>\n\n\n\n
Regarding the width of the\ntannin, it is important to make the following clarifications so that it can be\nunderstood. I feel the tannin of the wine on the upper gum. The total width of\nthe tannin is 6\/6, i.e. the entire width of the upper gum. Obviously, if the\ntannin is less broad, it could be for example 5\/6 and so on. The width of the\ntannin is important when the quality of the tannin is of good or high level.\nThe larger the tannin, the more the wine is worthy of attention, but the\ntannin, as I have specified, must, in any case, be of good quality. <\/p>\n\n\n\n
Let’s now move on to\ndescribing the wines tasted.<\/p>\n\n\n\n
My\ntasting notes for the wines mentioned above follow.<\/p>\n\n\n\n
AZIENDA\nPRUNOTTO <\/strong><\/p>\n\n\n\n Vigna\nColonnello, 2017 vintage<\/strong><\/p>\n\n\n\n Barolo\nD.O.C.G., Riserva Bussia <\/strong><\/p>\n\n\n\n Bottles\nproduced n. 5993.<\/p>\n\n\n\n Transparent\ngarnet red with orange edge.<\/p>\n\n\n\n Pleasant\nsequence of aromas of straw, cherry, sacristy furniture (incense), mint,\neucalyptus, star anise, black pepper, nutmeg, paint enamel, hints of cloves,\nboiled chestnut with dried wild fennel, blond Virginia tobacco , pear thigh,\nstraw, rosemary, sage, bay leaves, earth, dried plum and chlorophyll.<\/p>\n\n\n\n Savory\nwine with a delicate and well-balanced medium body with freshness that\ncompletely envelops the alcoholic mass.<\/p>\n\n\n\n The\ntannins are sweet, quite broad (5\/6+), initially silky and then slightly drying\nthe upper gum.<\/p>\n\n\n\n Its flavor persistence\u00a0 is long with a cherry finish.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (93\/100)<\/strong><\/p>\n\n\n\n AZIENDA\nPRUNOTTO <\/strong><\/p>\n\n\n\n Vigna\nColonnello, 2016 vintage<\/strong><\/p>\n\n\n\n Barolo\nD.O.C.G., Riserva Bussia <\/strong><\/p>\n\n\n\n Bottles\nproduced n. 5690.<\/p>\n\n\n\n Transparent\ngarnet red with orange edge.<\/p>\n\n\n\n The\nolfactory casket diffuses aromas of Marseille soap, intense aromas of natural\ntea, mint, eucalyptus, cherry, dried tomato straw, star anise, boiled milk\ncream, light lavender, India ink, string of licorice, thigh pear, sweet the\noutside of the dragee, dandelion or wild chicory also known as piscialetto\nflower, red apple, finishing with spicy puffs of black pepper, nutmeg and dried\nwild fennel.<\/p>\n\n\n\n Upon tasting it reveals a medium body and an excellent balance between alcohol and freshness. The tannins are sweet, broad (6\/6-) initially silky and then slightly dry the upper gum in the end. Its intense aromatic persistence is long with a natural tea finish and a slight hint of lemon.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (97\/100)<\/strong><\/p>\n\n\n\n AZIENDA\nPRUNOTTO <\/strong><\/p>\n\n\n\n Vigna\nColonnello, 2015 vintage<\/strong><\/p>\n\n\n\n Barolo\nD.O.C.G., Riserva Bussia <\/strong><\/p>\n\n\n\n Bottles\nproduced n. 5,700<\/p>\n\n\n\n Transparent\ngarnet red with orange-brick rim shines through the glass.<\/p>\n\n\n\n Olfactory\ndebut with aromas of cherries in alcohol, liquorice string, Marseille soap,\nmint, eucalyptus, slight denatured alcohol, red apple, pear thigh, natural tea\nand rosemary.<\/p>\n\n\n\n On\nthe palate there is a slightly sour note. The body is medium and the wine is\nsavory and balanced between alcohol and freshness.<\/p>\n\n\n\n The\ntannins are sweet, quite broad (5\/6++) initially velvety and then dry and burn\nthe upper gum a little.<\/p>\n\n\n\n Its intense aromatic persistence is long.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0(92\/100)<\/strong><\/p>\n\n\n\n AZIENDA\nPRUNOTTO <\/strong><\/p>\n\n\n\n Vigna\nColonnello, 2014 vintage<\/strong><\/p>\n\n\n\n Barolo\nD.O.C.G., Riserva Bussia <\/strong><\/p>\n\n\n\n Bottles\nproduced n. 5,820<\/p>\n\n\n\n Garnet\nred coat with orange edge.<\/p>\n\n\n\n Hints\nof diesel, peanuts, vegetal notes, black pepper, nutmeg, mint, eucalyptus,\ngreen pepper, natural tea to finish with whiffs of geranium.<\/p>\n\n\n\n The\ntaste has a medium body that tends to go away. Wine that has rich acidity and a\ngood balance between alcohol and freshness. The tannins are sweet, quite broad\n(5\/6+), fine, initially velvety and then dry the upper gum a little (tannins a\nlittle green?).<\/p>\n\n\n\n Its taste persistence is long with a slightly green, geranium finish. Not an easy year, the tannins did not ripen perfectly.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 (90\/100)<\/strong><\/p>\n\n\n\n AZIENDA\nPRUNOTTO <\/strong><\/p>\n\n\n\n Vigna\nColonnello, 2013 vintage<\/strong><\/p>\n\n\n\n Barolo D.O.C.G.,\nRiserva Bussia <\/strong><\/p>\n\n\n\n Bottles\nproduced n. 5,204<\/p>\n\n\n\n Garnet\nred – brick color with orange edge.<\/p>\n\n\n\n Olfactory\nrange composed of intense aromas of black olive, natural tea, saddle leather,\nstraw, sliced \u200b\u200byellow peach, mint, eucalyptus, blond Virginia tobacco, dried\nplum, chlorophyll, rubber and liquorice string.<\/p>\n\n\n\n The\nmouth reveals a medium body and a good balance between alcohol and freshness.<\/p>\n\n\n\n The\ntannins are sweet, broad (6\/6–) initially velvety and then dry and cause the\nupper gum to burn slightly. Its taste persistence is long with a slightly\nbitter finish.<\/p>\n\n\n\n On\nthe nose I initially noticed a note of oxidation which then faded away.<\/p>\n\n\n\n (91\/100)<\/strong><\/p>\n\n\n\n AZIENDA\nPRUNOTTO <\/strong><\/p>\n\n\n\n Vigna\nColonnello, 2012 vintage<\/strong><\/p>\n\n\n\n Barolo\nD.O.C.G., Riserva Bussia <\/strong><\/p>\n\n\n\n Bottles\nproduced n. 5,190<\/p>\n\n\n\n A\ntransparent garnet-orange-brown red emerges from the glass.<\/p>\n\n\n\n Aromatic\nhint of cherry, natural tea, light herbaceous geranium, mint, eucalyptus, light\nblack pepper, nutmeg, cotton fabric starch, peanut, ripe yellow peach, starch\n(starch spray for ironing) to finish with hints of hairspray hair.<\/p>\n\n\n\n Savory\nwine with medium body and crushed grape seed flavour. Good balance between\nalcohol and freshness.<\/p>\n\n\n\n The tannins are sweet, broad (6\/6-) and velvety. Its taste persistence is long with a slightly bitter finish. Savory wine with beautiful freshness.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (92\/100)<\/strong><\/p>\n\n\n\n AZIENDA\nPRUNOTTO <\/strong><\/p>\n\n\n\n Vigna\nColonnello, 2011 vintage<\/strong><\/p>\n\n\n\n Barolo\nD.O.C.G., Riserva Bussia <\/strong><\/p>\n\n\n\n Bottles\nproduced n. 5,676<\/p>\n\n\n\n Brick\nred dress.<\/p>\n\n\n\n From\nthe glass spread aromas of crushed grape seed, starch from cotton fabric,\nchinotto, dried plum, hay, chlorophyll, dried porcini mushroom, mint,\neucalyptus, camphor, ripe red peach, hints of dried date, string of licorice,\ncherry in alcohol for finish with pinches of carob.<\/p>\n\n\n\n On the palate it has a medium body and thanks to a pleasant freshness it is well balanced with the completely silent alcoholic mass. The tannins are sweet, quite broad (5\/6++), initially velvety and then dry and cause the upper gum to burn slightly. Its taste persistence is long with a touch of carob at the end.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (92\/100) <\/strong><\/p>\n\n\n\n AZIENDA\nPRUNOTTO <\/strong><\/p>\n\n\n\n Vigna\nColonnello, 2010 vintage<\/strong><\/p>\n\n\n\n Barolo\nD.O.C.G., Riserva Bussia <\/strong><\/p>\n\n\n\n Bottles\nproduced n. 5.143<\/p>\n\n\n\n Light\nbrick colour, transparent with orange edge.<\/p>\n\n\n\n The\nnose features an intense aroma of peanuts followed by mint, eucalyptus, starch\nfrom the cotton fabric, rosemary, bay leaf, sage, juniper berry, almond shell,\n“Valda” tablet, licorice, black pepper, and nutmeg.<\/p>\n\n\n\n Palate\nenchanted by the flavor of black truffle. Savory, tasty wine with a perfect\nbalance between alcohol and freshness. <\/p>\n\n\n\n The tannins are sweet, broad (6\/6–), initially velvety and then dry and cause the upper gum to burn slightly. Its intense aromatic persistence is long with a black truffle finish.\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (95\/100)<\/strong><\/p>\n\n\n\n AZIENDA\nPRUNOTTO <\/strong><\/p>\n\n\n\n Vigna\nColonnello, 2009 vintage<\/strong><\/p>\n\n\n\n Barolo\nD.O.C.G., Riserva Bussia <\/strong><\/p>\n\n\n\n Bottles\nproduced n. 4,965<\/p>\n\n\n\n Transparent\nbrick red dress with orange edge.<\/p>\n\n\n\n The\nnose is rich and varied with aromas of chinotto, mint, eucalyptus, slight\naromas of meat ragout, rosemary and slight aromas of dried dates, and\nnaphthalene. The olfactory journey continues with notes of humus, slightly\ngreen stem, dead leaves, ripe jujube, ending with whispers of dried white fig.<\/p>\n\n\n\n The\nbody is medium and the wine has a good balance between alcohol and freshness.<\/p>\n\n\n\n The\ntannins are sweet, broad (6\/6-) initially velvety and then very dry on the\nupper gum as if the tannins were green.<\/p>\n\n\n\n Its\ntaste persistence is long. (92\/100)<\/strong><\/p>\n\n\n\n AZIENDA\nPRUNOTTO <\/strong><\/p>\n\n\n\n Vigna\nColonnello, 2008 vintage<\/strong><\/p>\n\n\n\n Barolo\nD.O.C.G., Riserva Bussia <\/strong><\/p>\n\n\n\n Bottles\nproduced n. 5,093<\/p>\n\n\n\n It\nhas a transparent brick red appearance that is a little more intense than other\nvintages.<\/p>\n\n\n\n It\nexpresses a beautiful interpenetration of aromas among which sweet notes stand\nout that recall the outside of the candy and the “Clan” pipe tobacco.\nFollowed by hints of black pepper, nutmeg, chocolate, slight hints of denatured\nalcohol, cherry in spirit, hints of camphor, mint, eucalyptus, finishing with\nwhispers of dried dates.<\/p>\n\n\n\n On\nthe palate it has a medium body and a dry date flavour. The wine is perfectly\nbalanced between alcohol and freshness, the latter completely covering the\nalcoholic mass.<\/p>\n\n\n\n The\ntannins are sweet, quite broad (5\/6+) and velvety.<\/p>\n\n\n\n Its\nintense aromatic persistence is long with a dried plum finish.<\/p>\n\n\n\n Pleasant wine, thanks also to its generous freshness.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (93\/100) <\/strong><\/p>\n\n\n\n CASTELLO\nDI VERDUNO <\/strong><\/p>\n\n\n\n Verduno\nD.O.C.G., Basadone, annata 2022<\/strong><\/p>\n\n\n\n (Grapes:\n100% Pelaverga piccolo)<\/p>\n\n\n\n The\nname Basadone indicates in dialect the flower, the poppy which is on the label.\nWine only makes steel. 24,000 bottles produced.<\/p>\n\n\n\n The\nproducers of this D.O.C. there are 11 of them and their total production is\naround 150,000 bottles per year.<\/p>\n\n\n\n Pale\nruby \u200b\u200bred colour.<\/p>\n\n\n\n Intense\nnotes of chocolate emerge on the nose followed by starch from the cotton\nfabric, black pepper, nutmeg, earth, sage, bay leaf, cocoa butter, finishing\nwith sweet puffs from the outside of the dragee.<\/p>\n\n\n\n Upon\ntasting it reveals a fairly sufficient medium body. Wine well balanced between\nalcohol and freshness while the tannins are sweet, quite broad (5\/6–)\ninitially silky and then <\/p>\n\n\n\n dry\nthe upper gum a little.<\/p>\n\n\n\n Its\ntaste persistence is long. \n(87\/100)<\/strong><\/p>\n\n\n\n CASTELLO\nDI VERDUNO <\/strong><\/p>\n\n\n\n Barbaresco\nD.O.C.G., Rabaja, 2018 vintage<\/strong><\/p>\n\n\n\n The\nvines are old and their exposure is south-west. The maceration is long and in\nwooden vats with a submerged cap.<\/p>\n\n\n\n Garnet\nred dress.<\/p>\n\n\n\n Sweet\nhints of cocoa butter followed by black pepper, nutmeg, starch from the cotton\nfabric, black truffle, red apple, cherry, red rose, sacristy furniture\n(incense), plum to finish with reminiscences of rhubarb root. <\/p>\n\n\n\n Upon\ntasting it reveals a medium body and has a good balance between alcohol and\nfreshness.<\/p>\n\n\n\n The\ntannins are sweet, quite broad (5\/6–) initially velvety and then dry the upper\ngum a little and become a little rough. Its flavor persistence is long with a\nfinish of rhubarb root and pomegranate. \n(90\/100)<\/strong> <\/p>\n\n\n\n CASTELLO\nDI VERDUNO <\/strong><\/p>\n\n\n\n Barolo\nD.O.C.G., MASSARA, 2018 vintage<\/strong><\/p>\n\n\n\n This wine is produced by only three producers.<\/p>\n\n\n\n The vineyard faces south-east and winemaking\ntakes place in the traditional way.<\/p>\n\n\n\n It shines garnet red.<\/p>\n\n\n\n Olfactory onset of aromas of red hairy peach,\nmint, eucalyptus, sweets from the outside of the candy, cherry, earth, starch\nfrom the cotton fabric, violet and slight hints of acetic acid.<\/p>\n\n\n\n Savory, mineral wine, with medium body and a\nlight flavor of acetic acid.<\/p>\n\n\n\n Fairly balanced wine with a nice freshness. The\ntannins are sweet, quite broad (5\/6–) initially a little rough on the upper\ngum and then make it burn a little.<\/p>\n\n\n\n It has a generous freshness and a long tasting persistence.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (89\/100)<\/strong><\/p>\n\n\n\n CASTELLO\nDI VERDUNO <\/strong><\/p>\n\n\n\n Barolo\nD.O.C.G., Monvigliero Riserva, 2018 vintage<\/strong><\/p>\n\n\n\n The\nMonvigliero hill is completely exposed to the south.<\/p>\n\n\n\n Transparent\ngarnet red.<\/p>\n\n\n\n Olfactory\nmix made of scents of mint, eucalyptus, Mon Chery chocolate, red apple, earth,\nblack pepper, nutmeg, starch from cotton fabric, starch from boiled rice to\nfinish with puffs of blond leather (it’s the fresh one).<\/p>\n\n\n\n Upon\ntasting it shows a medium body and a good taste balance with freshness\ncompletely dominating the alcoholic mass. The tannins are sweet, quite broad\n(5\/6) initially silky and then dry the upper gum a little.<\/p>\n\n\n\n Its intense aromatic persistence is long with a cherry and plum finish. <\/p>\n\n\n\n (92\/100) <\/strong><\/p>\n\n\n\n CASTELLO\nDI VERDUNO <\/strong><\/p>\n\n\n\n Barbaresco\nD.O.C.G., Rabaja reserve, 2006 vintage<\/strong><\/p>\n\n\n\n The\ngrapes are selected and come from the highest part of the vineyard.<\/p>\n\n\n\n Fairly\nintense but always transparent garnet red coat.<\/p>\n\n\n\n Appetizing\nolfactory prelude of plum, black pepper, light nutmeg, old wood, cherry, ripe\nplum, almond shell, LPG gas to finish with caresses of Coccoina glue (coconut\nand almond milk).<\/p>\n\n\n\n Pleasant, tasty sip reminiscent of plum. The wine has a medium body and is well balanced between alcohol and freshness. The tannins are sweet, quite broad (5\/6), initially silky and then dry the upper gum a little. Its taste persistence is long with a plum flavour.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (92\/100) <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Finally, last November I went, with my wife Sara, to the Langhe with friends from Turin to taste dishes based on white truffles and to visit the Castello di Verduno and Prunotto wineries. The first destination was in Turin where my wife and I stayed overnight at the Hotel Principe di Piemonte. That same evening […]<\/p>\n","protected":false},"author":3,"featured_media":14253,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-14271","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2024\/07\/IMG-20231206-WA0032-DA-SINISTRA-PAOLO-SPIGA-GIANLUCA-TORRENGO-PAOLO-BARACCHINO-ALBERTO-SPIGA.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-3Ib","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=14271"}],"version-history":[{"count":3,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14271\/revisions"}],"predecessor-version":[{"id":14274,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14271\/revisions\/14274"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/14253"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=14271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=14271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=14271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}