Winery - Fattoria Alois
* Expert NoteJanuary 12, 2012
This solidly tannic expression of Pallagrello opens with aromas of chocolate, dark spice and mature fruit. The harshness of the structure needs to be offset by creamy or fatty foods that will soften the variety’s natural astringency.
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* Expert NoteJanuary 12, 2012
Caiatì is an interesting and unique expression of Pallagrello that does an excellent job of offering both aromatics and structure. Notes of melon, peach and apricot are followed by smooth creaminess and density.
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* Expert NoteJanuary 12, 2012
Drying aromas of crushed stone and licorice open the nose of this interesting Pallagrello and Casavecchia blend. Those tones are soon followed by very rich layers of chocolate, plum cake, cola and pressed rose petal and the mouthfeel is rich and penetrating.
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* Expert NoteJanuary 12, 2012
Here’s a well-toasted red wine from Southern Italy that sees eight months of oak for added aromas of spice and tobacco. It has a sophisticated edge and loads of fresh fruit nuances at the core.
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* Expert NoteJanuary 12, 2012
Drying mineral tones set the stage and the wine is otherwise neutral from an aromatic point of view. You’ll get some fruit in the mouth with flavors that recall peach and passion fruit and the wine has a lean, easy texture. Made with a grape called Pallagrello.
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* Expert NoteJanuary 12, 2012
This is a lean, thin expression of Falanghina with aromas of stone fruit, apricot and candied fruit. It has a watery, simple feel and ends with easy, crisp freshness.
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* Expert NoteJanuary 12, 2012
Aromatic notes of red rose, raspberry and blueberry shape the nose of this brilliantly pink rosé. The wine is intense and full of delicate spice and candied fruit nuances that promise an excellent pairing with fish couscous.
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* Expert NoteJanuary 12, 2012
Chocolate, espresso, plum and black currant are backed by smoky nuances and natural rubber. This muscular wine offers polished tannins and firm structure to the end. A bit of wine from the 2005 and 2006 vintages is blended in.
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* Expert NoteJanuary 12, 2012
This dark, ruby-colored rosé made with the rare Casavecchia grape (which has existed since ancient Rome, when Pliny the Elder referred to it as Trebulanum), opens with soapy aromas of rosewood, raspberry, blueberry and almond paste. It shows a surprising touch of tannic firmness on the close.
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* Expert NoteJanuary 12, 2012
Casavecchia (know as Trebulanum in the ancient world) is one of Italy’s most historic varieties but Fattoria Alois presents a modern, oak-aged expression with bold notes of chocolate, clove, black fruit and rum cake. It closes firm with a touch of bright sourness. Very interesting.
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