Roscioli Tasting Notes | 10 | Wine Club 1 Reds

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Barbera d'Alba Priora 2015, Fratelli Alessandria


Grape:
100% Barbera d'Alba
Region: Monforte - Verduno PIEMONTE
Drinking Window: Ready or until 2022
Pairings: Highly versatile wine, pasta with red sauce, pork, duck, savory dishes.
Winemaking Notes: 12-14 months in French oak barrique and large format, 35 year old vines (avg), 6,000 bottles produced.
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Kepos 2018, Ampeleia


Grape:
Alicante (Grenache), Carignano, Mourvedre
Region: Costa Toscana TUSCANY
Drinking Window: Ready or until 2021
Pairings: White meat, salmon, and pork.
Winemaking Notes: 11 months in cement, Kepos means garden in the Greek language.
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Schiava Mediaevum 2018, Gump Hof


Grape:
100% Schiava
Region: Novale di Presule ALTO ADIGE
Drinking Window: Ready
Pairings: This light and easy wine goes great with chicken, white meat, veal, shrimp, cheeses, sausage and salami.
Winemaking Notes: Sciava is an indigenous grape to his area, often called Vernatch. 6-8 months in large oak barrels, 20 year old vines grown pergola style.
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Nero di Troia 'Pietra dei Lupi' 2015, Carpentiere


Grape:
100% Nero di Troia
Region: Castel del Monte PUGLIA
Drinking Window: Ready
Pairings: Pecorino or aged cheese, grilled meats.
Winemaking Notes: Long macerations, 12 months in Slavonian tonneaux.
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Barolo di Serralunga 2015, Palladino


Grape:
100% Nebbiolo
Region: Serralunga PIEMONTE
Drinking Window: Patience rewarded (best after 2021 - 2035)
Pairings: Red meat, steak, prime rib, aged cheeses, rich/earthy dishes, truffle risotto.
Winemaking Notes: Fermentation in steel then 24 months in large oak.
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Rossese di Dolceacqua 2018, Maccario Dringenburg


Grape:
100% Rossese
Region: San Biagio della Cima LIGURIA
Drinking Window: Ready
Pairings: Cod fish, grilled fish, white meat with herbal and savory flavors.
Winemaking Notes: Biodynamic, indigenous yeasts, no added sulfites, and only sustainable farming, 10,000 bottles produced.
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WE'LL BRING ITALY TO YOU.

Be part of the finest Wine Club in Rome and bring Italy home to you wherever you are.


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