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J. Hofstätter, Lagrein

Alto Adige (South Tyrol), Italy's northernmost wine region - and also one of the most dynamic. Here in the Alpine country grown bl. a. Pinot (blanc and grigio), Chardonnay and Gewürztraminer which comes from here. Of the blue is lagrein, pinot noir and schiava (vernatsch) the most common varieties.

Hofstätter is an old house, located in Traminer. They produce from approx. 50 ha and is known for their versions of pinot noir and Traminer aromatico (Gewürztraminer), but also lagrein which we test here.

Deep, dark ruby \u200b\u200bcolor and a wide open and very endearing nose - fresh and warm at the same time, broad, perfumed style with freshly picked black berries and sødlakrids and tones of milk, let (dust / grain) plus a slight hint of fadagtig caramel and sweet herbs.
Dark and very full-bodied fruitiness in flavor with medium full body. Fruit acid is fresh and dots near the front of the tongue, but it is an incredibly soft and fruity wine with ripe black fruit, red apple and a little flour crushing tones of bærbuskblade. The finish is quite small, but well timed liquorice tannins and fresh warm fruit dominates everywhere - even in the aftertaste along with a little butter note. It is a very well-balanced wine that is low in acid and tannin, but the fruit filling is impressive and is thus almost a kind of alternative structural parameter.

Beautiful composed and extremely friendly drink - but certainly not in a dull way that is good with personality: Lagrein is very easily recognizable grape with its paradoxical combination of soft, dark fruit fill and almost white texture.
€ 12.50 at Weinladen Schmidt in Berlin, 112 million home at Enoteca .

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2009 Sirch, Ribolla Yellow COF

Colli Orientali del Friuli (COF), together with Collio the leading areas in the region of Friuli, northeast of Veneto entirely up Alps and the Slovenian border. Ribolla gialla and friuliano are a few of the green native varieties with international varieties like sauvignon, pinot grigio, chardonnay and others. foundation for a diversified production (typical of single-varietal wines) in a generally very high.

Sirch's ribolla gialla has a light lemon color with small greens. Grønfrugtig fresh nose with melon, pear and citrus in the front and underneath niveacreme, yoghurt and clear smeltevandsbæk-like mineral traits.
Delicious green melon in taste with Ramlösa citrus in a very smooth process which starts with quite easy bead and fresh, tart fruit and ends in a fine finish with a lot of licorice and minerals into the aftertaste. There is a really nice tight loop in the process and there is ok length and intensity of the aftertaste.
Here is a balance between acid, fruit, minerals and alcohol (12.5) - it is a simple but characterful white wine with no elements protrude, and the sense of harmony and delicate freshness is the main impression. € 10 in Germany at superiore.de
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It's not a big celebrity-region but Friuli is one of the best white wine regions in the world. There is great diversity and entrepreneurship, and also the reds stormed forward. Review will consider the Friuli further recommended warmly to read the blog Cheap Wine where Ingvar Johansson is a great Friuli know. Or behind the blog Do Bianchi & Co's annual Friulidelegation .

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1997 Mascarello Giuseppe e Figlio, 2007 Langhe Status

Langhe Rosso of 70% Nebbiolo, 25% barbera and 5% freisa from one of the great classics in Monforte d'Alba, Barolo. Langhe Rosso is with many producers what you jest end call floor sweepings, representing 2 -, 3 -, 4.-sorting grapes of various kinds are mixed into an absolute basisbordvin. It is not the case here. Mascarellos Status is a blend of a high level of Mascarellos fields in Castiglione Faletto and Santo Stefano in Monforte d'Alba. Maceration for 2-3 weeks and 24 months on medium drums. It evolves into a medium life - it makes the law to prove here, where we test 97'eren.

Beautiful mature color - rhubarb stained with ruddy features. The nose is not as intense, but delicate and many layer with maturity and clearly seems especially Nebbiolo but also barbera. Soft fruit with sweetness and bolcheagtig bærtærte with Nebbiolo rust, stone fruit and sleek liquorice and higher elements of cured meat, balsamic vinegar and tar. You have to give it full attention and not the servers too cold - but there are also nice subtle complexity in the aroma.

fashion elegance in taste, acid is still very alive and playing beautifully with the sweet, gentle bolchefrugt. Tannins are completely integrated but clearly present in the classic interplay of salty licorice and tar little twinge in the finish. What impresses here is the richness and depth there is in the fruit. Not in an aggressive and powerful way whatsoever, but quiet, elegant folds it out. Long aftertaste of strawberries at different maturity degrees with a little tar and balsamic vinegar.
Status 1997 reminds me of a way for actresses as Juliette Binoche; pastels here day, yes - but the classic, deep beauty wears off like never.

On this wine oozes quality, from the stopper until late in the aftertaste is all done with a care which one can only admire. This may already be a candidate for purchase of the year: 75 kr, getouttahere! Carlo Merolli mind up a couple more days ..
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PS. Who Cut The Cheez tester 99'eren here , Finare Vinare tester 01'eren here and Vinhulen both here

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Masi, Brolo of Campofiorin

In Valpolicella distinguishes between two basic ways to produce a Ripasso wine on. Either by making the ordinary Valpolicella wine 'pass through' from squashing from Recioto or amaroneproduktionen thereby washing sugar, alcohol and flavor residue from squashing into the wine. The second way is to add a team of dried grapes to the regular Valpolicella wine, thus starting a new gærring. It's called dobbeltgærring (Doppio fermentazione) and is the method used Masi their Campofiorin who was one of the first Ripasso wines in the 60s.

Masi is a giant in Valpolicella, which despite huge production has kept a kvalitesfokus and commitment and has no been at the forefront in the marketing of Valpolicella specific methods and wines. In the mid-90s launched Masi, a big brother to Campofiorin nicknamed Brolo from the 5 hectares which formed the original field to Campofiorin. Brolo is made of 80% corvina / corvinone and 20% Rondinella, the dried grapes are added to andengærringen is solely corvina and stores two years on 600-liter drums (70% toasted French and 30% Slavonic).

Brolo di Campofiorin is dark ruby \u200b\u200bwith black purple row. Beautiful color. Lots of Valpolicella in the nose with the characteristic sweet cherries, raisins and almonds, but also to clear a row from the dish in the form of coffee, cocoa, bananmos and a little mint. The scent is actually quite yummy in this style and ok to sniff at. With air integrated fadaromaerne something and complexity grows a bit with a little dark and light minerality animal sounds.
In the mouth, the wine is not wildly exciting. Smooth and ok but hole in a way. The fruit is good and full with moderate sweetness, but it lacks grip and character. Little fadtanniner in the finish, but not enough power here either to cope with the high alcohol. Map udklang influenced by alcohol in your throat.
It's not a bad wine, and if it just gets time to throw something dish is also nice Valpolicella and ripassokarakter. But the polished and somewhat sexless it also.

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Moden hverdags-aglianico

I have repeatedly learned that Aglianico like sangiovese can be very aloof and more or less marked reduction in its pure youth - even in the base wine which does precisely designed to be drunk young and fresh and without many frills such as decanters, etc. Many of these wines will be (contrary to reason and intention) might actually be best for some years in bottle. But of course it's gambling, because the material in many cases were not good enough to cope with the loss of an immediate freshness. We try a few ripe fruits picked from Carlo Merolli s Jan. cleanup:

2004 Castelmagno, Sannio Aglianico
We are in Campania, specifically north of Vesuvio and Naples. Sannio DOC wide Beneventano province, the northern neighbor of Avellino Province, which is Campania vinmæssige older brother with the big three DOCG'er Taurasi, Greco di Tufo and Fiano d'Avellino. Aglianicodruen is the red king in Campania and thus also in Beneventano.

Let us start from outside: Castelmagno Aglianico come in the ugliest ever bottle and the cork is bad and small, half-soaked. Now I only marginally seduced by the exterior, but expectations are still depressed and it is hoped a way to the wine itself surprising: it would be some proper justice i..
And it happens almost. Aglianico here do indeed have a very nice, developed scent - more ethereal, with a clear two-track profile of bright raspberry, fresh plum and chemical features on top and a dark, vamp bottom of baked marzipan, dry wood, old socks and leather.
In the mouth the fruit character really fresh, tangy and light, but one can not overlook a lighter tone as oxidized relatively rapidly grows in the glass. Otherwise ok juiciness in flavor, but the finish lacks bite and power. Fine young tannins with ok length opens the aftertaste.
qualities are not hard to spot, when you taste it for themselves - but with food suffers somewhat from lack of strength. Yet it is overall a very good bottle of wine with a nice low alcohol (12%), fine grape character and a little wobbly stature which arouses a kind of caring.
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2003 D'Angelo, Sacravite Basilicata IGT
D'Angelo is one of the biggest and definitely leading houses in the otherwise easily overlooked region of Basilicata. Also here are grown primarily Aglianico and 'Sacravite' is one of the basic aglianocoerne from D'Angelo, producing a large handful Aglianico-based wines of varying style and weight, with qualitative focus and traditional methods.

color is opaque ruby brown-red tones. The smell put out really filthy dirty with animal fur, urine and turpentine. It gives way a bit for a medium-intense nose with red recessed berries (strawberries and raspberries), smoke, paint and lots of leather. Delicate on a little rough and dirty way.
fruit is a bit missing in your mouth, but otherwise it works does not really 7 years old. Medium bodied wine with red fruit, fresh acidity, lots of smoke and old leather and firm, integrated tannins in the finish. Gasoline and lime must be in the aftertaste decreases with air.
Although it is a very ripe wine, it probably fluftes little to throw the most impure features. But then it is also good.
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It is a few dirty slut, these ripe and slightly decrepit Aglianico. But it is also not bad. Rather exciting to meet, although it is clear enough to be bigger wines for years really open for anything.

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NV Adami Prosecco Superiore 'Bosca Gica'

Spumante from the newly minted DOCG Conegliano Valdobbiadene Prosecco Superiore of 97% Prosecco and 3% Chardonnay.

yellow-white color with moderate foam. Gender, simple nose with Champagne Brus-cream, apple core and a dark charcoal-like minerality.
In the mouth it is fresh and good acidity with comfortable foam and nice bright fruit of cored and white flowers. Charcoal and almond in distinctive finishes with good strength as a leader into an acid influenced finale, which is to the short side.
Fresh, dry and simple Prosecco is ideal for aperitifs and hors d'oeuvres or delicate fish. Winner of a part with air and sixth is still leaking on the second day, so decanting is perhaps actually an idea here?
€ 12 in Germany at Superiore.de

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Calabretta 2006, Nerello Mascalese 'Grandma Concetta 'Sicilia IGT

An 'extreme fyndvarning' from Patrik on an Italian Viner should not ignore, and today it was time to test Calabrettas 'Nonna Concetta'. Nerello Mascalese-grapes grown far up the Etna, in more than 700 meters from the ancient sticks at 70 + years with very low yield. Only 600 bottles produced of this topcuvée.

Deep ruby \u200b\u200bcolor with bright shades of brown. Gorgeous and complex nose with elegant, bright berries and a very distinctive sweet flora quality of tulip, hyacinth, and pineapple with dark hints of leather, bark, and licorice.
taste is nothing less than fantastic with clear-cut fruits and incredible balance between intense acidity, soft complex fruit and a bone-like minerality. It is a wine with a beautiful, massive structure where hard and crude acid matched by wild tannins, which glues the gums, cheeks and tongue completely together in a powerful demonstration of a finale. Strawberry Lång far out in the aftertaste along with titillating pineapple acid and mineral elements of lime and white smoke.

A classical marble sculpture of a wine - smooth, refined and yet tons heavy. In short, this mega-impressive and although the structure vehemence and slim fruit reminds a lot of great traditional Barolo / Barbaresco, it is a distinctive personality which opens here. A perfume that is special - a bold tulip-like tone that I have not met before. Lovely is certainly, over delicious even. 159 million in Carlo Merolli - Presto!

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