Villa Giada. Nebbiolo 'Tre Ponti'
2013 is a powerful, tannic vintage, in many ways a throwback of years past where wines would take many years to come around. Andrea has tamed the tannins and allowed the spice and floral elements in the wine to make an early showing. This is a classic Tre Ponti.
The exact blend of the Tre Ponti changes according to the vintage, in the early day it was 60% Barbera and now it is likely to be at least 85% Nebbiolo and aged in tonneaux for 12 months.
The vineyards are on the Montsarinero hill below Agliano Terme.
The harvest is usually in the first half of October for the Nebbiolo, both varieties are hand-picked and fermented separately in temperature controlled stainless steel tanks.
No need to wait too long for this vintage, the nebbiolo is silky and fresh with fine, unobtrusive tannins and classic rose laced dark currant fruit. A fine wine which Andrea assures me will develop over many years.
This vintage is Nebbiolo (95%) and Barbera (5%), the ageing was in one 2000 litre botti and a few tonneaux of 500 and 700 litres.
Bramble, red currants and violet aromas, firm tannins with a lick of tar and dark cherry and berry fruit. A full and finely balanced Nebbiolo.
A very small vintage, a pesky little insect gouged on the shoots (it was particularly keen on nebbiolo) and was responsible for a 50% loss production. What remains is splendid, a little like the 2006 but better. Don't get too excited, there isn't much.
Deep, supple black cherry, currant fruit laced with violet and mocha. This was an extraordinary vintage which started in the extremely mild winter of 2006, spring in turn was early and the harvest was early. The result is that the wines have ripe, soft tannins and ample fruit. This has caused some of the big name wines from Alba to taste frankly very odd, but in Asti (Monferrato) the Nebbiolo may by the finest that they have produced. This release was Nebbiolo (90%) and Barbera (10%)
80% Nebbiolo and 20% Barbera. Each year more and more of the beautiful Nebbiolo crashes the party, and she is welcome.
Blackberry aromas, pepper and cocoa are backed up by firm and structured tannins. This blend is understandably increasingly popular, as Nebbiolo and Barbera compliment each other perfectly. Now up to 80% Nebbiolo, this is destined to become a classic, the 2004 is just too good.