A 200 producer (one bottle each) 2012 horizontal.
I analysed my notes and concluded that distinctions between traditional/modern methods had little influence. YMMV.
I tasted all the 2013 Scavino Baroli except Cannubi last month, and thought they were very different expressions from the various vineyards. The Carobric elicited a particular “wow,” combining the aromatic expressiveness and fresh acidity of the Ambrogio with some of the richness of the Fiasc.
Funny, I tasted through them recently, too, and was struck by how the vineyard character seemed to be obliterated. Yes, the Scavino wines were different from each other, but I couldn’t see any connection between the Monvigliero and Cannubi bottlings and those from other producers I know.
John,
The Monvigliero was my least favorite of the wines above the entry Barolo. I leave to your judgement whether these Scavino wines are correct/typical expressions of site.
But clear differences between all the wines were not obliterated by vinification technique/house style, that was my point.
Scavino shows different expressions of vineyards and wine making techniques don’t matter? This whole thread is based on a completely different reality. I suppose that if you viewed Piemonte only through the modernist lens distinctions could be made.
I’m not sure who it was that said there seems to be no weirder combination then Scavino and Monvigliero. There seems to be nothing truer in my Piemonte world.
I recently visited Fiorenzo Nada and I would definitely not characterize their current winemaking as modern. All cuvees except one (Rambone) showed minimal oak influence. They are raised in large Botte. The textures are elegant. I thought the wines were terrific and quite pure.
This thread has been nothing short of an amazing source of information. I’m currently wrapping up a couple of days in Piemonte and had tastings at Paolo Scavino, Oddero, Vietti and Josetta Saffirio and have also had a number of other nice bottles at dinners and enotecas.
I’ll look into this when I have moment
I’m very glad you’ve found it useful.
and his son is now making wines under the Danilo Nada name, though I don’t know what the oak / fermentation regime is. It could be the same as they still work together at Fiorenzo Nada, but sometimes the offspring venture out to experiment.
Ok, I reviewed this winery. They make two Barbaresco wines. The Rombone sees Barrique use while the Manzola does not. I moved Fiorenzo Nada to variable by wine with notes on each of these two. Thank you for bringing this to my attention.
Can’t find any info on Danilo Nada. I will add him to the list though under information not available.
Yes, I did a little web search (and failed as well), but I think this is the first release so no website / material yet.
Nada!
Pat,
They also make a Barbaresco Montaribaldi (my favorite 2013) and a Langhe Nebbiolo (crazy deal at 14 Euro) and neither has barrique influence. According to Danilo, only the Rambone sees some barrique in the first year before going to cask.
updated
Interesting quote from speaking with Guiseppe Vajra the other day on how to figure out who are modern vs. traditional producers, “All you need to do is see who produces Freisa. Those are the traditionalists. Not to say that this is a perfect list, but merely a list of producers that must be included within the traditional producer discussion.”
Most producers abandoned the varietal a while back and planted Nebbiolo in its place. He contends that the people that have stuck with it value tradition. I thought his quote would be interesting to share with the community.
Using his logic, the list would include:
Giuseppe Rinaldi
G.D. Vajra
Bartolo Mascarello
Comm. G.B. Burlotto
Giacomo Brezza
Cavallotto
Seems appropriate to me.
That is a terrific quote and easy distinction to appreciate.
Another modernist Barbaresco producer for the list - Rivella Silvia
Basically started out as a retirement project for former Gaja winemaker, ended up a small family commercial winery.
The use 4-8 year old barriques almost exclusively, with some tonneaux.
Photo I took in the cellar:
Thanks for the info. The list is updated.