Moliss is a Piedmontese word, not Italian, meaning the ‘middle son’. This is one of the two single vineyard Barberas produced by Agostino Pavia and his sons Giuseppe (‘Pino’) and Mauro, of which total production is less than five thousand cases. Made from old vines and aged in large Slavonian oak ovals, which impart subtle oak aromas and can add texture when new, “Moliss” is stylistically similar to a traditional Asti but cleaner and much more concentrated. Importer Oliver McCrum writes: “Barbera d’Asti used to have a reputation for having acidity like that of a car battery, apparently due to high yields and an occasional lack of malolactic fermentation. These wines are different, zesty but balanced, with luscious fruit to match the acidity. I drink them with all kinds of food; the very low tannins of Barbera make it versatile. Notes: medium red color with purple glints; aroma of raspberries with a hint of herbs; palate similar to the Blina but with a broad, meaty quality from the aging in large barrels and good fresh acidity, not to mention a good persistent finish.”
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Bricco Blina’ is the name of the vineyard. This wine is a direct, straightforward rendition of the Barbera grape. Fresh acidity and berry flavors are the hallmarks of Barbera, but low yields and old vines give this wine very good depth and concentration, too. Fermentation and aging are completed in stainless steel, and the wine is bottled before the following harvest.
Luminous ruby color. Forest berries, spices, leather, moist earth and dried plum, layered in the aroma. Soft, round taste, well-balanced acidity and clean and persistent aftertaste. Very pleasing, and ready to drink.
Pair with flavorful first-course dishes, such as pasta, polenta, risotto, or with cheese and red meats.
“Delicate floral nose with an earthy, slightly peaty background. Natural but very precise palate, with fine tannins and a concentrated, bone-dry finish which needs a little time to open up. ”
91 Points Decanter
Bele Casel is a small, artisanal winery which makes its Prosecco with fruit grown in the subdistricts of Santo Stefano and Sacol, largely considered the best source of Prosecco in the Valdobbiadene region. Extra dry.
87 points Fine Wine Review: “I continue to search in the U.S. for the charming, insouciant, slightly sweet, low alcohol Prosecco that I have become accustomed to in Italy. For the most part, I keep running into Champagne wannabes. For the time being, this is the closest I have come to the holy grail. This wine is offdry with both the austerity of a fine sparkling wine and the pear fruit of Prosecco, and the slightest bit of creaminess in texture. (Issue #118; 2007)”
A ripe juicy Aglianico with perfumed black cherry, blackberry and olives on the nose. The palate is soft and fresh with a good balance between savoury, ripe tannins and dark ever so slightly bitter fruits.
This wine is the result of winemaker Pierluigi Lugano’s collaboration with a colleague who owns vineyards situated in the Treviso district of the Veneto. This lightly sparkling wine is particularly distinctive as Lugano insists on producing the cuvée in a bone-dry style. The Prosecco is bottled early to maintain its freshness and is released in the early months of the year following the harvest.
Tasting Notes: Incredibly refreshing with sundry hints of saline, minerals, citrus and herbs, this dry sparkler is made from Italy’s ancient Glera grape (best known as Prosecco). The traditional bottle cap closure provides joyous accessibility for outdoor patio or beach dining.
Deep black almandine with black rim. The bouquet is moderately intense, with some berry fruit supported by leather and graphite shaving bitterness. Fairly direct, in a cool vintage key. On the palate it’s ample and soft, with cherry plum fruit supported by moderate berry fruit acidity, and by tannins that are fairly smooth, with hints of silkiness to them, but not much else. It’s not overripe, and this is a plus, but also lax, and a bit settled; it will age well for years to come.