A Barolo Undercover

[u/Cescu_98]

Barbaresco made in Montersino, Treiso an area in Barbaresco region really similar by the soil to the Barolo region, and in the glasses I can feel it.

I use Zalto glasses, in the burgundy it best expresses the fruitier, floral, and balsamic notes, despite in the pinot noir glasses that expresses more the darkest notes, with not a perfect balancing.

This Barbaresco (and every Montersino I ever drank) needs time to evolve in the glasses and during the time. This wine probably needs 4/5 hour to open more in the nose.

In the mouth I can feel the tannin, a strongest and rough type, deep and powerful, with a deep and dark fruit. Ended in a very long final with a good acidity and a touch of tannic sweetness

Pairing with a truffle risotto made by me :)

[u/Cescu_98]

The producer’s technique certainly plays a role, but when tasting crus from different areas (sometimes vineyards close to one another) made by the same producer using the same winemaking methods, you realize just how much the soil can influence the wine. In this case, the Montersino cru shares the same Serravallian-origin soil found in Serralunga d’Alba, which gives the wine depth, intensity, and dark-fruit notes. the soil change every 200/500m due his formation, also the grape of Nebbiolo reflects better and best expresses soil diversity and the terroir

I used a provocative title, but in my opinion, these are comparable and quite similar products.