Tasted these two Valtelline Nebbs over the last two days:
- SandroFay Tei DOC: Rosso di Valtellina (12%; ToscoWines/Richmond) 2016: Med.light color; lovely very fragrant Nebb/floral/lilacs slight funky/metallic bit earthy/tarry some rustic bit complex nose; very tart/acidic rather tannic/rough some rich fairly floral/Nebb/lilacs/violets/rose petal rather earthy/dusty bit truffly fairly hard/lean flavor w/ hard chewey/grippy tannins; very long rather acidic/tannic some floral/Nebb/lilacs/rose petal rather earthy/rustic finish w/ hard/chewey tannins; nice aromatics but rather brutal/rough on the palate; not sure age w/ do much for this wine. $20.00 (EVN)
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Mamete Prevostini Sorte di Cama DOCG: Sforzato di Valtellina (15.5%; www.MametePrevostini.com)
2013: Fairly dark color w/ little bricking; very strong floral/Nebb/lilacs very slight tarry/pungent/smokey slight earthy fairly strong Nebb/grapey/ripe slight volatile some complex nose; lightly tart bit hard/tannic very strong grapey/Nebb/floral/lilacs/rose petall light tarry/earthy/rough/bit rustic some ripe/complex flavor w/ ample hard/chewey tannins; very long/lingering rather hard/tannic/chewey strong floral/Nebb/lilacs/rose petal bit tarry/pungent bit complex finish w/ ample hard tannins; needs 3-8 yrs to soften the tannins; plenty of classic floral/Nebb fruit; quite a good example of Sforzato. $50.00 (CB)
A wee BloodyPulpit:
- Sforzato: This is, of course, the more intense wine they make in the Valtelline by drying the grapes for a month or so in the attics of the wnry. Typically, they are on the expensive side. This Prevostini is one of the better ones I’ve had over the last few yrs. That said, many/most of the Calif/WashState Nebbs can achieve this level of ripeness & fruit for a much cheaper price. The Harrington/DueVigna/Castelli/Palmina are good examples of such.
Tom