Posted from CellarTracker
Not to mention more reasonably priced. Great wines though.
I’ve had the Trebbiano, but I’ve never had the Montepulciano.
Can I ask a few incredibly stupid questions, such as:
A) Is this a dry wine or a sweet wine?
B) Is this a completely still wine, or does it have a little fizzy kick to it?
C) What’s the alcohol content? Is it at all “portly”?
[By way of comparison, Paolo Bea makes a thoroughly dry Sagrantino - which I love - but I have been led to believe that most of his neighbors use Sagrantino for something more akin to a dessert wine.]
Last time we sold any of that it was $450 but came with six free bottles of Trebbiano and five free bottles of Cerasuolo. We had had to buy in those ratios to get it!
It is dry red wine and is still- there was a slight prickle upon opening but it blew off.
No idea what the alcohol content was- it isn’t heavy at all and very fresh.
The first time I ever heard of valentini, I saw the trebbiano on a wine list (Union Square Cafe) for $75- which caught my eye because of how expensive it was for a trebbiano. No one knew about the wine, so they pulled out index card notes (which the wine director wrote for every wine to help the staff) which basically said- “if they asked, they should get it.”
great stuff.
I saw the Montepulciano on a restaurant winelist in Rome recently for less than 90 Euros
Roberto, for the Trebbiano and Cerasuolo, what would you suggest in terms of ageing profiles? I have a bottle of the 2000 Trebbiano and the 2003 Cerasuolo (and some 2001 Montepulciano) resting in a v. cold cellar
I would open one each of the Treb and Rose, see where they are at and then open one every six months…
Thanks - sorry should have been clearer though: I only have one each of the Trebbiano and Cerasuolo. I’m intrigued by the latter as I seem to recall you describing it as a Rosé that can really age. I’d hate to drink them too young, as I can’t get any more.
That must have been a long time ago - I’d buy that lineup anytime for that tab!
Yeah, it’s almost like a very mild secondary fermentation.
Or maybe they dose it with just a little CO2 at bottling?
At least 10 years ago so, yes, that would be a steal today. We still sold it in one day (5 mixed cases) to folks in the know.
I sourced a couple of these 97s a few years ago. Think for like $175/ each. Have not tried them yet. But your tasting note is testing my resolve. I’ve only had older Pepe, so really looking forward to this in a few more years.
If you have more than 2, throw one in the decanter for an hour. definitely worth trying now.