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Winery - Pelassa

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* Expert NoteJanuary 12, 2012

Barolos from the 2005 vintage will be ready to drink soon (in 2–3 more years) and this expression shows the ripeness and overall softness associated with the vintage. Black cherry and cassis aromas are enhanced by licorice and smoky tar.

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Pelassa Nebbiolo - 2005

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

This Nebbiolo by Mario Pelassa is loaded with aromas that recall Christmas spice, chopped mint and nutmeg. There’s an incredibly strong balsam note here that resembles eucalyptus and peppermint. Pair this wine with lamb and mint jelly.

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Pelassa Nebbiolo - 2005

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Wine
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t M.

* Expert NoteJanuary 12, 2012

Mario Pelassa has crafted a thick and modern Barolo with layers of black fruit backed by spice and wood shavings. The wine is dark, penetrating and compelling thanks to the tightness of its tannins and the fresh acidity that follows. It needs more time to age: give it five or more years in the bottle.

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Pelassa Nebbiolo - 2004

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t M.

* Expert NoteJanuary 12, 2012

This is a plush and upfront wine that offers succulent aromas of cherry, black fruit and plum. It glides clean down the palate thanks to its thick density and soft, smooth texture. The wine has the pulp and density to pair with most winter foods.

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Pelassa Barbera - 2005

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t M.

* Expert NoteJanuary 12, 2012

Here’s a very rich and intense expression of Barbera d’Alba with aromas of black fruit, toasted nut, vanilla bean, espresso and cherry cola. It’s a modern, smooth wine that would pair with lasagna or rolled pork with prune.

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Pelassa Barbera - 2007

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t M.

* Expert NoteJanuary 12, 2012

Beautiful in terms of intensity and consistency, this light style of Nebbiolo offers pretty aromas of forest fruit and crushed white pepper. Polished tannins bring up the rear and this wine would pair nicely with quiche or cheese flan.

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Pelassa Nebbiolo - 2006

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Wine
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t M.

* Expert NoteJanuary 12, 2012

This attractive Dolcetto opens with dense concentration and pretty aromas of black fruit, plum, spice and cola. The wine’s texture is chewy and dense, but fresh acidity appears at the end to keep the palate bright and clean.

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Pelassa Dolcetto - 2006

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t M.

* Expert NoteJanuary 12, 2012

Full and generous, this succulent Barbera d’Alba is a true crowd pleaser. The wine is soft but dense in texture and it offers compelling aromas of black cherry, smoke, mesquite and cola. Pair it with roast chicken or pork.

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Pelassa Barbera - 2005

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t M.

* Expert NoteJanuary 12, 2012

This beautiful Riserva expression really shows the potential of Roero, a little-known red wine from Piedmont based on the Nebbiolo grape just like its cousins Barbaresco and Barolo. Soft oak layers are set against a solid background of red fruit and the overall balance is impressive.

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Pelassa Nebbiolo - 2007

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t M.

* Expert NoteJanuary 12, 2012

Here’s a pretty Barbera d’Alba with cheerful aromas of blackberry, sweet spice and cinnamon. The wine is soft, round and smooth and that touch of sweetness on the close makes it a good candidate for roast tomatoes with chèvre chaud.

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Pelassa Barbera - 2007

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