Ceretto were the first makers I encountered with the Prapò name as I entered my Barolo interest, and yes, they do seem to have a lot of it. I never see it on the shelf here in NC, but I know I could get it if I reached out. Ceretto seem to have entered a more direct-sale model, as they have a wine club that has a flat-fee delivery worldwide.
The Ettore Germano Prapò 2021 was made available to me recently.
Thank you sir! That is a very helpful comparison between Cerretta and Prapò, and delineates what I’ve heard about Cerretta very nicely as well.
This is precisely a part of what I have loved about Piemonte, finding just how precise and unique each commune’s expression of Nebbiolo can be. I may not have a ton of Serralunga experience yet, but I’ve loved getting as good of a grip on what I plan to taste as early as I can. I’m a little stuck on building a good lineup of Rocche di Castiglione at the moment, but Serralunga may get the next round of study.
Thanks again.
When are you talking about? I mostly had 1982-1989s. The brothers made some good wines. I know they got on the modern bandwagon early (before the Barolo Boys?) but I don’t know when for sure.
The Schiavenza discussion caused me to open a 2019 Perno, having previously tried the Prapo. Consistent with the CT notes, I found this quite advanced for a 2019. Really odd overall, tbh. Blind I might guess 20 year old decent quality BDX. Just not showing a lot of Barolo character and very developed flavors and scents.
Also opened 2023 Ca di Press Nebbiolo Langhe. It has a nice nose but the palate was a bit dilute, and I wonder if that is the vintage talking.
Will revisit both tonight to see how they develop.
Two pretty great Nebbiolo and Rinaldi.
Air helped bringing forward the fruit in the Rinaldi, but it is just not a very balanced vintage. A bit of heat, combined with a slighty diluted taste is not the best combination. It still has some charm, but next to the other two it fell short.
Olek is as always just a light delicate Nebbiolo, without losing its sense of origin or intensity. Lovely floral aromatics combined with some herbs and medical notes.
Manuele Priolo’s Roero is maybe a bit atypical for a Nebbiolo. It has a red sweet fruit and a bit of farty brett that could take you to other places. But the structure and floral tones is very Nebbiolo. Most importantly it is just a very well made, serious and balanced wine thats a joy to drink.
2020 Massolino Barolo: A very perfumed nose of cherries, rose petals and mint. Elegant in the mouth. Mid-weight and balanced. Nice flesh and crisp acid line. Light and ethereal. Good persistence.
2021 Trediberri Barolo Berri
Heady nose of candied blue and red fruits, violets, cocoa powder, anise, and leather. A little rugged with its coarse tannins, but quite open and drinkable with a great purity of fruit on the palate complemented by notes of dried herbs and leather that linger over a long finish. Very delightful and a great value.
Dang, that sounds great!
Checking in on 2010 since I haven’t had one in ~ six months. As much as I love '13, I think I prefer '10 which is more classically structured and flavored. Hard to know if this is a little closed or just inherently more shy on the nose but what is there, I slightly prefer to 13. A touch lighter on the palate showing less fleshy fruit and considerably more sandalwood.
Love that 2020 Bondonio Roncagliette. That improves a ton with air.
I hosted a tasting of '21s on Tuesday. I’ll post full notes later, but the consensus of the (monthly) group was that this was the best tasting we’d had in a long time (including 2020 Bordeauxs last month) and all eight wines were very good.
Standouts for me, in very roughly this order:
Vajra - Barolo - Bricco delle Viole
Produttori - Barbaresco normale
Cigliuti - Barbaresco - Via Erte
Trediberri - Barolo - Berri
Hope this is the right place to ask this (heaven forbid thread drift) - do you stand-up ‘lesser’ Nebbiolos for sediment as you would Barolos and Barbarescos?
If they are old enough. I opened a 2006 Ar.Pe.Pe. Grumello Rocca de Piro Riserva a couple of months back for some Berskers. Threw plenty of sediment. It will vary by wine too, but generally it is a good idea to stand them up a week or 2 in advance.
My experience with old Vallana spanna is that they don’t have a ton of sediment. But it can’t hurt, so why not?
Vallana from the 50s-70s has a decent amount, but I haven’t noticed much in more recent decades.
My experience has actually been the opposite. At least a dozen bottles from the 50s and 60s having surprisingly little sediment.
Is this considered a lesser Nebbiolo?
Not in my book, but agree that something like a LN doesn’t need decanting for sediment unless it comes with age.
What were the other 4 that didn’t make the list?
Oddero normale
Scavino normale
Elio Grasso -Ginestra Casa Mate
Aldo Conterno - Bussia
As I said, all the wines were good. The Oddero was quite tannic and not as pleasing as that bottling often is. Both the Grasso and Conterno showed some new oak tasted blindly (not just by me but by others in the group as well) notwithstanding their claims not to use new barriques.
Fuller notes later if I can find time to write them all up…
I defined lesser as neither Barolo nor Barbaresco but I also put the quotation marks around lesser as I love non-BB Nebbioli.
