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K&L Staff Recommendations
The Barbera grapes for this wine were grown on vines dating back to the beginning of the 19th century. It's a vibrant ruby red in the glass with a dry, full body. Thanks to the long growing season in this northern part of Italy, the wine develops gorgeous acid that makes it a perfect accompaniment to roasted and braised meats.
I met Dino and Patrizia Torti, a dynamic father-daughter team who are passionately committed to championing their region Lombardia, at their winery in the hills of Oltrepo Pavese about 45 miles south of Milano. Pinot Noir or Pinot Nero in Italian has been used in Lombardia in the making of methode champenoise sparkling wines since the 19th century, but only recently has there been a movement for the production of red wines. Tasting notes from the winery: "Ruby red with a smooth velvety aroma, ethereal; full distinct taste in the mouth, reminiscent of nob... Read More »
I met Dino and Patrizia Torti, a dynamic Father-Daughter winemaking team, at their winery in the hills of Oltrepo Pavese about 45 miles south of Milano. Pinot Noir or Pinot Nero in Italian has been used in Lombardia in the making of methode champenoise sparkling wines dating back into the 19th century, but only recently has there been a movement for the production of red wines. That might seem an odd introduction for a white wine but this one is made from red grapes! Pinot Noir vinified white (no skin contact), but wow what flavor! Bold, penetrating Pino... Read More »
Sandro Fay has been producing wines in Valtellina for the past 40 years, and is dedicated to single-vineyard expressions of this unique and historic terroir. Upriver from Lake Como, near the Swiss border, the Valtellina DOCG sits in a narrow valley that runs east/west at the base of the alps, which protect its sunny climate. The signature grape is Nebbiolo, known locally as Chiavennasca. Fay's Costa Bassa vineyard is located in the village of Teglio and is designated as "Valtellina Superiore," one of the finest terroirs in the appellation. In this cooler... Read More »
This 100% Nebbiolo is from the Valgella area of Valtellina Superiore. Ca Morei is a small 2.5 hectare vineyard with perfect southern exposore and sandy soil. In this cool, sub-alpine climate, the grapes are allowed to hang until the second half of October.
Vinous: "The 2013 Rosso di Valtellina is a delicious, entry level offering. Sweet dried cherries, mint, alpine herbs, flowers and cinnamon abound in a delicate, mid-weight wine that hits all the right notes. Drink this super-expressive Rosso over the next handful of years. The 2013 is 100% Chiavennasca (Nebbiolo), given a short maceration of 8 days and a year of aging in cement and cask. Readers who want to explore the wines of Valtellina without investing in some of the region's top wines should start here. The 2013 Rosso is absolutely delicious. It's as simple ...Read More »
92 points Vinous: "Crushed rose petals, mint, sweet tobacco, game, red cherry and cranberry lift from the glass in the 2010 Valtellina Superiore Sassella Riserva Stella Retica. Bright and salivating, with lively acidity laced throughout, the 2010 is an absolutely joyous wine to drink now and over the next decade. The 2010 is 100% Chiavennasca (Nebbiolo) that was given a relatively short ten days of maceration in oak vats followed by two years in cask and cement. Translucent and deeply expressive, with a long, sinewy finish, the 2010 is striking from the very first taste. ...Read More »
91 points Vinous: "The 2010 Valtellina Superiore Grumello Riserva Rocca del Piro is an excellent choice for drinking in the near and medium-term, as it has a little more mid-palate fleshiness than some of the other wines in the range. At the same time, the 2010 is also less aromatically expressive, while the acidity feels softer and more integrated with the fruit. Sweet red cherry, cherry pit, smoke, dried herbs, tobacco and anise are some of the many notes that meld into the pliant finish. Within the context of traditionally made Valtellina Nebbiolo, the 2010 Rocca del Pi ...Read More »