Fred Davis wrote: ↑February 7th, 2020, 10:44 pm
Thanks for the insight. I had seen old Produttori vintages, but wasn't sure if they'd still be good. I suppose, though, the prices on some of those bottles suggest they would be still be good (https://www.chambersstwines.com/Product ... ion&page=0
I once bought a 40yr old nebbiolo from Valtellina and it was undrinkable. I didn't pay a lot, but enough for it to make me highly skeptical of old bottles.
What do you think it is about Produttori that makes it endure much longer than an average Barbaresco?--assuming this is factually correct. They're known to be a quality producer, but I don't know how to distinguish which nebbiolos will last longer than others.
I agree with the post just above this, there's something about traditionally made langhe wines that just give them really long lives. I would say a wine from a decent producer from the langhe would be more the exception than the rule if it wasn't still hummin along at 30-40 years. Valtellina is a little bit more cool climate, lighter wine than Langhe is, so that could be what happened with yours (I'm not positive, but some nebbiolos outside of the Langhe also get blended fairly heavily with other grapes... especially 40 years ago).
the other thing that I always try to caution people about with older Nebbiolo is that they are VERY deceptive. its happened to me before where I pulled the cork in the morning for a meal, smelled it, got really worried cuz it smelled old and musty. Smelled it and tasted again 4 hours later, same thing. at hour 6, still old. Then all of a sudden somewhere around hour 8 everything changes (one time I had even opened a backup bottle already by this point). the color improves, the aroma adds fruit, the body is better. but if you don't give it enough time and write it off, then you miss that.