The Piasa di Rischei vineyard, surface area 2.273 acres,n(~ 1 hectare) altitude 1.540 feet, gradient 35%, South-West exposure (240 wind rose); training system low Guyot with 8.000 plants/hectare. Average production 22 hectolitres/hectare. The vineyard, which already existed in 1874, is bordered by walls, surrounded by plum trees and almond trees. lt is a vineyard of long standing replanted on Vitis rupestris in 1938 by Signor Novelli Tomaso (called Mamin del Rosso) grandfather of the present owner, Mr Giancarlo Scaglione. – website
5 January, 2018 2009 Forteto della Luja Loazzolo Vendemmia Tardiva “Cracking good late harvest Muscat wine. My first time with this producer (h/t Mario Roagna), though I hope not my last. In fact, after this wonderful experience, I need to taste their other wines as well. There’s a careful balance here between fruit and acidity that seems masterful to me. On the one hand, there’s the sweetness, and on the other, the beam of acidity. It’s kind of like trying to balance a skyscraper on a wine bottle, with the obvious difference that in the case of this VT wine, it works. Spicy, poached pears, caramel, stewed and baked apples, browned butter, etc. Enters medium-bodied with a an initial burst of sweetness, with the spiciness of the nose translating into a tanginess on the final. Slowly begins to very toward a dry finish – as if by magic, really. Some interesting roasted nuts, a little waxiness, and the occasional stray note of oxidation add further interest to this artful wine. 11,0% abv., should drink well for the coming decades (and, the best has yet to come), though fully enjoyable now as well. highly recommended
This is a wine that would drive me dessert wine-loving friends mad – the balance is so, so good. Nothing cloying, instead, a gasp of joy, and then another sip.
The harvest starts at the end of September and continues until the middle of November, during the harvest, only the grapes that show the beginning of the “noble rot” are picked. Some of the grapes (15%) are further dried on canvas. The fermentation takes place in small oak casks and continues for two years, slowing during the winter season (yeast activity). After bottling, the wine ages 6 months in bottle before being put on sale. – website
The 1998 Forteto della Luja Monferrato Le Grive (Barbera 80%, Pinot Noir 20%) is resting in my cellar, but, at 20 years, I think the time has come…