Modernist Barolo?

My list:

Pio Cesare, Scavino, Clerico, Azelia , Seghesio, Luigi Pira, Altare Silvio Grasso, Sandrone, Voerzio

Oh yeah, and Prunotto and Renato Ratti.

Ceretto would probably qualify too.

I do agree that most of the modernist have tuned it down a bit.

DaleW wrote:

"DaleW" skrev i meddelandet news: snipped-for-privacy@p79g2000cwp.googlegroups.com...

Which Voerzio? And is Sandrone really considered modernist? As for Altare, I had him in mind ...

Thanks

Nils Gustaf

Yes, "it" being the tendency to flavour the wines with barriques.

Having said that, a lot of the oldschool wines used to be undrinkable young and required loooooooooooong aging.

I think that gradually a compromise is emerging, even Mascarello's wines are not what they used to be, they are easier to drink young.

Beppe Rinaldi is another old school barolist who manages to make a wine that can be opened in your lifetime. Quite good.

Of the same (partially) reformed old school also look for Teobaldo Cappellano.

Mike

Roberto V. Sandrone probably isn't as out there as Altare or Parusso, but yes I would call modern. I'm not an idealogue on this- while my overall preference is old school like G. Conterno/B. Giacosa/Marcarni/either Mascarello/etc. (I'd say both Giacosa and G. Mascarello would also fall into the category of easier drinking young than the true true old style), I own some middle of the roaders like Einaudi, Ca'Roma, etc and some new-wavers like Azelia and Pira.

"DaleW" skrev i melding news: snipped-for-privacy@74g2000cwt.googlegroups.com...

Happened to drink a Sandrone Dolcetto d'Alba this weekend! It stood up well against the other wines of the event (no notes) including Penfolds Bin 28, Montecillo Gran Reserva and Féraud-Brunel Ch.neuf-du-Pape. A

Dolcetto in the hands of good producers is seriously coming into its own - had one from Giacomo Voerzio, well worth the EU 10, but came to be a bit overshadowed by the following 12 (!) Barolos - no notes taken, as I was cooking ...

Cheers

Nils Gustaf

I began drinking Dolcetto back in the late 70's. I have not noticed any significant changes, though I think a general overall improvement has been taking place in Italian wine production for about 15 years. I think also that better bottlings of Dolcetto are making their way to the North American market than before.

Sandrone is a good wine-maker, in the upper tiers of Piemonte producers.

Barolo, the traditional Barolo, has been improved by better, cleaner production methods. I am not a fan of long barrique or oak ageing for Barolo, but perhaps a little does not hurt. Botte are traditional for Barolo and Barbaresco wines, and it is probably not a good idea to stray TOO far from the traditional methods.

"Nils Gustaf Lindgren" skrev i melding news:MMFGg.13999$ snipped-for-privacy@newsb.telia.net...

The Sandrone was in the vicinity of 22EUR here in Norway which would be about 17EUR in Sweden, I think. The expensivest we had were Pontet Canet and Petit-Figeac but this Dolcetto was no mean contender. A

"Nils Gustaf Lindgren" schreef in bericht news:QGxGg.13971$ snipped-for-privacy@newsb.telia.net...

From a friend of mine

Traditionalist Barolo and Barbaresco:

Accomasso Alessandria, Fratelli Ascheri Barale, Sergio Boasso, Franco - Gabutti Borgogno, Giacomo Borgogno, Sergio e Battista Bovio, Gianfranco Brezza Brovia Cantina del Glincine Castello di Verduno Cavallotto Conterno, Giacomo Cortese, Giuseppe De Forville Fenocchio, Giacomo Fenocchio, Riccardo - Pianpolvere Soprano Fiorina, Franco Giacosa, Bruno Giacosa, Fratelli La Spinona Marcarini Mascarello, Bartolo Mascarello, Giuseppe/Mauro Nada, Fiorenzo Oddero Piazzo, Armando Podere Colla - of Prunotto fame Produttori del Barbaresco Rinaldi, Giuseppe Rinaldi, Francesco Roagna, Alfredo and Giovanni - I Paglieri Rosso, Gigi Scarpa Scarzello, Giorgio Settimo, Aurelio Sobrero Terre del Barolo Vajra, Aldo Voerzio, Giacomo

Dualisten: ( traditional and Modern style )

Castello de Neive Chiarlo, Michele Einaudi, Luigi Fontanafredda Marchesi di Barolo Massolino - Vigna Rionda Paitin Punset Rocca, Albino

Syncretists

Producers who wants to preserve the tradionel taste and making the wine nevertheless "easier" for example by use of tonneaux or the wine partly assemble on barrique and the another part on large barrels (botti) and assemble these later.

Batasiolo Ca'Rome Cigliuti Conterno, Aldo Grasso, Elio Manzone, Giovani Marchesi di Gresy Parusso Pertinance, Elvio - Vignaioli Sandrone, Luciano Voerzio, Gianni, Voerzio, Roberto Vietti

New modernist Former traditionals. now fully modernist

Ceretto Cogno, Elvio (Of Marcarini fame. Son-in-law has changed the style while keeping the name). Conterno, Paulo Contratto, Giuseppe Marengo, Mario Monfalletto - Cordero di Montezemolo Pelissero Pio Cesare Pira, Enrico - Chiara Boschis Prunotto Ratti, Renato Scavino, Paolo/Enrico Tenuta Carretta

Modernisten

Full modern style

Angelo Gaja Sottimano La Spinetta Sandrone Domenico Clerico Conterno Fantino

Hello, Yes, but I bought mine in the Cantina Communale in La Morra. FUnny, the difference in price must be ... transportation, innit? Go figure, EU 12 to transport a bottle wieghing c. 1kg from Piemonte to Norway ... in-defile-grandmother-credible as a CHinese micght put it ...

Cheers

Nils Gustaf

Only 1 Euro of transport, the rest is what the Norwegian government charges to... I don't know, keep it from freezing?

Mike

Hello Uranium, The TRADITIONAL method was fermentation in open filthy vats with VA and bacterial overgrowth, then cutting with some Puglian primitivo must to get better color ... the funny thing is, sometimes it worked, I have had pre-WW2 Barolos that were quite good - failing, but still good.

Cheers

Nils Gustaf

I suppose it depends on whose tradition you mean.