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Aia Vecchia Lagone IGT 2010
Characteristics: On the same hill as Sassicaia just below, this red is a stunning value –STUNNING! Spicy and woodsy brambly fruit tug on the palate in a nervy tension of juicy acids and fine knit tannins. Big without over extraction, expansive without any doughnut holes, this is a complete Super Tuscan for a song considering its premier quality.
Wine review by Nicholas Livingston, March 2013
Origin: Italy - Tuscany
Average Rating: 4 out of 5
Type: Red
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Aldo Conterno Barolo Cicala 2005
Characteristics: SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: “Cicala” vineyard, in Bussia (Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 15 days: during this time the alcoholic VINIFICATION usually gets fully complete, and the wine is then drawn off.
VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades.
CELLAR REFINING: the new wine remains inside stainless steel vats for 3 to 5 months, and it undergoes several decantings before being put into big Slavonian oak barrels, where it is left ageing for 28 to 30 months; then, it will be bottled.
NOTES: the vineyard “Cicala” [meaning: balm-cricket] is about 40-45 years old and its vines are replanted from time to time. The main variety of Nebbiolo is Lampia and its rootstock is Rupestris du Lot.
-notes from the winery
Origin: Italy - Piedmonte
Average Rating: 5 out of 5
Type: Red
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Aldo Conterno Barolo Colonnello 2005
Characteristics: SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: “Colonnello” vineyard, in Bussia (Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 15 days: during this time the alcoholic VINIFICATION usually gets fully complete, and the wine is then drawn off.
VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades.
CELLAR REFINING: the new wine remains inside stainless steel vats for 3 to 5 months, and it is periodically transferred before being put into big Slavonian oak barrels, where it is left ageing for 28 to 30 months; then, it will be bottled.
NOTES: the vineyard “Colonnello” is about 40-45 years old and, to maintain it, its vines are replanted from time to time. The main variety of Nebbiolo is Michet and its rootstock is 420 A.
-notes from the winery
Origin: Italy - Piedmonte
Average Rating: 4 out of 5
Type: Red
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