Winery - Cascina Bruciata
* Expert NoteJanuary 12, 2012
The nose opens with wild berries and a touch of sour apple, followed by spice and distant shadings of mesquite smoke. Tight tannins give the wine a solid backbone and bright acidity keeps the palate refreshed.
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* Expert NoteJanuary 12, 2012
This is a simple, fruit-forward Nebbiolo with ripe notes of strawberry and raspberry jam backed by light shadings of tobacco and spice. The wine shows bright acidity and clean, polished tannins.
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* Expert NoteJanuary 12, 2012
Cascina Bruciata’s base Barbaresco offers layers of ripe fruit spice, tar and licorice with soft but firm tannins. Pair this wine with steak and creamy black pepper sauce.
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* Expert NoteJanuary 12, 2012
The Cascina Bruciata winery is positioned majestically over the celebrated Rio Sordo cru and boasts commanding views of this beautiful vineyard. The wine delivers ripe berry aromas and loads of delicate spice, licorice and cola nuances.
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* Expert NoteJanuary 12, 2012
This Riserva Barbaresco from the Rio Sordo cru opens with layered aromatic nuances of ripe fruit, exotic spice, cola, tar, cigar and moist tobacco. The wine also shows tightly firm but polished tannins.
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* Expert NoteJanuary 12, 2012
From the tiny Cannubi Muscatel (adjacent to Cannubi), this bright Barolo shows sweet spice and berry aromas followed by ethereal tones of cola and cedar wood. The tannins are drying, polished and tight.
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* Expert NoteJanuary 12, 2012
This pretty Riserva Barbaresco from the celebrated Rio Sordo cru delivers full and generous intensity and a tight, fine texture in the mouth. The long finish is accented by tones of dried fruit, sweet spice and a playful touch of roasted coconut. Very nice.
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* Expert NoteJanuary 12, 2012
This is a thick and vinous Dolcetto with bright grape and blueberry aromas followed by a touch of rubber and spice. It offers a slightly sweet aftertaste with dense, plump concentration.
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* Expert NoteJanuary 12, 2012
Elegant and ethereal, this streamlined Barbaresco boasts a luminous ruby color and aromas of dried raspberry, licorice, dried mint and balsam notes. The mouthfeel is dominated by bright acidity and firm tannins that need five more years of cellar aging to soften.
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* Expert NoteJanuary 12, 2012
There’s a cooked element here that recalls raisin, stewed cherry, beets and beef broth. The wine is slightly sweet and chewy in the mouth and this sensation is enhanced by its naturally rich texture and concentration.
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