Roscioli Tasting Notes | 10 | Fall 2019 Wine Club 2 Reds

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Pelaverga 2018, Fratelli Alessandria

100% Pelaverga
Region: Verduno PIEMONTE
Drinking Window: Ready or until 2023
Pairings: Fresh and juicy with a touch of tannins - perfect for salami, pizza, quiches.
Winemaking Notes: 20 year old vines from crus of Verduno - Riva Rocca, Campasso, Boscatto, Neirane, Sotto Orti and Galleria, 6 months in steel or concrete, 20,000 bottles produced.
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Cannonau di Sardinia 'Carnevale' 2015, Sedilesu

100% Cannonau (Grenache)
Region: Mamoiada SARDINIA
Drinking Window: Ready or until 2026
Pairings: Juicy, acidic, with moderate tannins so great with meat like lamb, pork, grilled red meat.
Winemaking Notes: Carnevale is an important historical celebration in Mamoiada, 15 months in oak barrels.
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Ampeleia 2015, Ampeleia

100% Cabernet Franc
Region: Roccatederighi TUSCANY
Drinking Window: Ready, best in 6 months
Pairings: Great with vegetarian dishes.
Winemaking Notes: 12 months in wooden barrels and cement tanks, at least 2 years in bottle.
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Rossese di Dolceacqua Posau' 2018, Maccario Dringenberg

100% Rossese
Region: San Biagio della Cima LIGURIA
Drinking Window: Ready
Pairings: Cod fish, grilled fish, white meat with herbal and savory flavors.
Winemaking Notes: Biodynamic, indigenous yeasts, no added sulfites, and only sustainable farming, 6,000 bottles produced.
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Valtellina Rocca de Piro, Arpepe

90% Nebbiolo, 10% Rossola and Pignola
Region: Valtellina PIEMONTE
Drinking Window: Patience rewarded (2020-2030)
Pairings: Pair with grilled meats, stews, aged cheeses, and ravioli with meat.
Winemaking Notes: Nebbiolo is often called Chiavennasca in this region. It takes 1,500 hours to cultivate just a single hectare. 15 day macerations, aging is for as long as it takes. Open and let breathe 1 hour before.
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Barolo Bricco Boschis 2015, Roccoviberti

100% Nebbiolo
Region: Castiglione Falletto PIEMONTE
Drinking Window: Patience rewarded (better in 3 years, best after 7+)
Pairings: Intense and structured so great with traditional Piedmontese dishes like Agnolotti al ragù, tajarin, ravioli with meat, truffle dishes and aged cheeses.
Winemaking Notes: 24 months in 25 Hl French oak barrels then 12 months in bottle in controlled temperature rooms, cru composed of more clay.
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