Winery - Monchiero Carbone
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* Expert NoteJanuary 12, 2012
There’s a grittiness or tightness of texture here that recalls carob or dried prune. This quality makes for an interesting, food-friendly red that is further colored by tones of chocolate, leather and pipe tobacco. Pulpy, dark concentration is backed by drying tannins.
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* Expert NoteJanuary 12, 2012
This Roero Riserva boasts a light, elegant appearance with defined aromas of citrus zest, pressed flowers and wild blueberries. The tight, drying tannins would pair well with aged cheese or creamy sauces.
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* Expert NoteJanuary 12, 2012
One of our favorite Roeros of the 2007 vintage, Printi Riserva offers dark color and concentration with dense pulp and extraction. The full-bodied style is reinforced by aromas of mature fruit, black cherry and spice.
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* Expert NoteJanuary 12, 2012
Gamy, even barnyardy, aromas. But in the mouth, cherries come up to support the animal notes. If you like the idiosyncrasies of red Burgundy (odd, stinky aromas and flavors best described as “earthy”), this may be right up your alley.
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* Expert NoteJanuary 12, 2012
Here’s a Nebbiolo-based Roero with dark concentration and rich aromas of spice, blackberry, earth and loads of perfumed church incense. It’s prickly fresh in the mouth with a bitter, tannic close.
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