Roscioli Tasting Notes | 10 | Fall 2019 Wine Club 2

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Metodo Classico 'Jamais', Baricchi

Pinot noir and reserve solera wine obtained from the Chardonnay, Sauvignon Blanc, Viognier, riesling and chennin blanc vines.
Region: Neviglio PIEMONTE
Drinking Window: Ready or until 2024
Pairings: Great as an aperitif or with seafood dishes.
Winemaking Notes: Jamais means never in the French language. Method champenois, pinot noir vinified and aged in wood, the others stainless, disgorged after 30 months, spontaneous fermentations, 1,450 bottles produced.
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Granazza 'Barbagia' 2015, Sedilesu

100% Granazza
Region: Mamoiada SARDINIA
Drinking Window: Ready or until 2028
Pairings: Fish dishes, vegetable and fish soups, pecorino cheese, white meat or vegetable stews, pasta with vegetables.
Winemaking Notes: 10 months in concrete, rediscovered indigenous grape. Wild, rustic, savory, mineral-ly and very Mediterranean. We're pretty sure this grape will become cult-like very soon.
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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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