Recently opened a Valentini, Trebiano d’Abruzzo, 2011 that was quite gassy upon opening, and stayed with it the next 2 days. I’m not sure that this should be representative of Valentini or not and whether this settles out with time, as there was a reductive stink to the wine (as well as having lemon, honeyed nettles, and Jerusalem artichoke flavors). Is the reductive stink common as it can be with Emidio Pepe? And what about the gas? The cork bloomed like a Champagne cork after being pulled.
I’m guessing no Valentini experts among the esteemed palates here? ![[scratch.gif]](/uploads/db3686/original/2X/4/42a16863a8714da3c1604419e3eb9206bb87aa50.gif "scratch"){kind=small}
I am no expert but have drunk several bottles of Valentini. . The widening cork is typical. A little gas is common but I have never seen it last for days.
Just to agree on the peculiar qualities of the cork, I’ve noticed this too. I’m not sure really, but I’ve always interpreted this to mean that the closure is actually better, so I never worry about this.
As for the gas, I don’t think I’ve ever noticed that with any of my bottles, but then I don’t think I’ve ever opened a bottle of Valentini Trebbiano this young.
Normal. The winemaking is always on the edge. Don’t know who is doing the winemaking now that the old man is gone. I have had some I thought were obviously secondarily fermented, ruined which came around with decanting. Glorious. It is rare that they are harmed by whatever is going on. The old man was making natural wine before Alice Feiring was born.
Thanks guys! This is exactly what I was looking for.
I don’t have enough experience with these wines, but their slogan is “Il vino che scorregge!”
Francesco Valentini, the son: a chip off the old block. As far as I know, nothing has changed in terms of the way wine is made chez Valentini.
Don’t profess to be an expert, but bury those 2011’s for at least another decade - these wines pick up tremendous complexity with age.
I’ve had 3 of my 6 bottles of the '99 have this as well.