label looks to be made of parchment comes from the Dead Sea Scrolls. With fonts, colors and elegant harps which literally trumpeting that: in this cantinan is indeed time has stood still - and we're proud!
Giuseppe Rinaldi belong to the really great figures in Barolo, a former veterinarian who joined and became emblematic of a genuine barolista. He was horrified by cultured yeast and the clinically clean laboratories in which today's modern wine is produced - Rinaldi-basement is largely unchanged since the father Battista days. Il Cítricos passion, of course, the natural yeasts, long maceration and storage of very large and worn Botti - wines that are true to their origins. Fine consolidated info about Beppe Rinaldi found here and Do Bianchis nice visit to cantinan here .
Tonight, we go on Rinaldi Dolcetto and get a dense, foggy and BEETROOT wine in the glass. We can immediately see that we are dealing with a complex Dolcetto, packed with character. Dried roses, really dark and ripe cherry fruit, licorice, shoe polish and a faint touch of turpentine are the backbone of fragrance pillar. A salmiakanstruken minerality adds further depth in aroma bitch. An excellent wine to just sit and voluptuously sniff.
mouth face a dry, finpulvrig roughness and adult acids that fill every nook. The fruit is fleshy and almost dog chews with subtle sweetness of the heart, filling up but still very refreshing. Completely different style than, for example, Roagnas which is more oxidative and soft - this is powerful and focused. Zero sixth grade are perfectly ripe at this time but can guarantee several years of back.
Luscious old-school Dolcetto to be drunk and sniffed with devotion!
Costs € 12.90 of Stefan Topla .
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