" We don't sell the wine without touching the vine "
Rinaldi Panta rei Monferrato Rosso 2015
No longer available.
| Country: | Italy |
| Region: | Piemonte |
| Winery: | Rinaldi |
| Grape Types: | Barbera Cabernet Sauvignon |
| Vintage: | 2015 |
| Bottle Size: | 750 ml |
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Rinaldi Panta rei Monferrato Rosso is a blend of 50% Barbera and 50% Cabernet Sauvignon.
This wine is quite tasty, smooth, silky and powerful.
It is loaded with dried red fruit notes from the appassimento of the grapes and it also has a lot of spicy aromas and flavors from the oak ageing.
Grown on limestone soils.
The average age of the vines is 30 years old.
10% of the wine is appassimento. Appassimento is an Italian term for drying harvested grapes, traditionally on bamboo racks or straw mats, for a few weeks up to several months to concentrate the sugars and flavors. This process is used in making Amarone, Recioto and Sforzato.
This drying method is not traditional in Piemonte but is popular in other part of Italy like in the Veneto region.
Thanks to this new method the wine is rounder and softer, boasts beautiful notes of red dried fruits.
Pantarei is aged 14 months in French oak ((the wood is Allier, medium toast) barrels and 6 months in bottle before release.
Delicious with wild game, grilled meat and strong cheese.
Rinaldi Panta rei Monferrato Rosso is a blend of 50% Barbera and 50% Cabernet Sauvignon.
This wine is quite tasty, smooth, silky and powerful.
It is loaded with dried red fruit notes from the appassimento of the grapes and it also has a lot of spicy aromas and flavors from the oak ageing.
Grown on limestone soils.
The average age of the vines is 30 years old.
10% of the wine is appassimento. Appassimento is an Italian term for drying harvested grapes, traditionally on bamboo racks or straw mats, for a few weeks up to several months to concentrate the sugars and flavors. This process is used in making Amarone, Recioto and Sforzato.
This drying method is not traditional in Piemonte but is popular in other part of Italy like in the Veneto region.
Thanks to this new method the wine is rounder and softer, boasts beautiful notes of red dried fruits.
Pantarei is aged 14 months in French oak ((the wood is Allier, medium toast) barrels and 6 months in bottle before release.
Delicious with wild game, grilled meat and strong cheese.
G.D. Vajra Freisa 'Kye' Langhe Rosso is made from 100% Freisa.
DESCRIPTION: In 2004, Freisa was discovered to be the closest relative to Nebbiolo, thus explaining the deep bond this variety has with Piemonte and its people. With a noble profile and similar characteristics to the Nebbiolo, we have been bottling a dry Langhe DOC Freisa ever since 1989. Kyé means ‘who is?’ and represents the surprise for this indigenous and forgotten grape.
VINEYARD AND TERROIR: Estate vineyards, the oldest located in San Ponzio, on the lower west border of Bricco delle Viole. This is the closest vineyard to the winery, and a selezione massale planted by Aldo in 1980.
GROWING: In 1971, Aldo Vaira was one of the earliest adopters of organic farming in Piemonte. Vineyards have been nurtured and soil preserved by grassing and cover crop for almost 50 years now. With an incredible ratio of manual work per hectare, farming at Vajra is a labor of love and “recipe-free” attention. Intense research is also placed into monitoring and improving the biodiversity of both flora and fauna not just in the vineyards, but also in the winery fields and forests. The winery is sustainably certified (UNI EN 11233:2009) and will be again fully organic certified since 2019.
Langhe DOC Freisa Kyè displays a beautiful, translucent garnet color. The aromatics are a combination of redcurrant and wild mountain berries, layered with a touch of sweet spices, fresh leather, and candied japonica prune. The mouth is juicy, succulent, with lots -yet never hefty- tannins. There is a beautiful structure in this vintage and a lovely, lovely finish.
Review:
‘The 2018 Langhe Freisa Kyé is quite refined in this vintage and yet it also shows all of the aromatic nuance and complexity that are such signatures of this variety and wine. Dried herbs, rose petal, lavender, mint and spice lend exotic nuance to this deep, beautifully layered Freisa. The Kyé is one of the sleepers of Piedmont's 2018 vintage. It is, quite frankly, ‘as good or better than some Barolos in this tricky vintage. ~- Antonio Galloni
-Vinous 93 Points
Rinaldi Barbera Appassimento is made from 100% Barbera.
Color: intense ruby red.
Smell: hints of ripe red fruits, cocoa, tobacco and sweet spices.
Taste: it’s complex, velvety and persistent.
Hand harvested. Then the bunches are set on racks to dry for 6 weeks.
20 days of skin contact maceration to extract the color without bringing too much tannins.
No oak, only stainless steel tanks.
It is the ideal companion to red meats, beef stew, brisket and beef ribs and semi-hard cheeses. It is also delicious with a chocolate cake.
Rinaldi Brachetto d' Acqui is made from 100% Brachetto d'Acqui
The skin gives the wine its particular scent and flavor.
Light ruby red color. The bouquet is musky and delicate with scents of ripe red fruit (strawberry, blackberry) and roses. Sweet and smooth flavors with lingering aromatic persistence. There is a good balance between the sweetness and the freshness, which makes this wine very pleasant.
The training system used is Guyot with a density of 2500-3000 vines per hectare. Manual harvest. Temperature controlled maceration for approximately seven days with mechanic plunging of the cap and pumping over to increase extraction of substances from the skins. This is the most important part of the vinification. Soft pressing.
Rinaldi Brachetto d' Acqui is made from 100% Brachetto d'Acqui
The skin gives the wine its particular scent and flavor.
Light ruby red color. The bouquet is musky and delicate with scents of ripe red fruit (strawberry, blackberry) and roses. Sweet and smooth flavors with lingering aromatic persistence. There is a good balance between the sweetness and the freshness, which makes this wine very pleasant.
The training system used is Guyot with a density of 2500-3000 vines per hectare. Manual harvest. Temperature controlled maceration for approximately seven days with mechanic plunging of the cap and pumping over to increase extraction of substances from the skins. This is the most important part of the vinification. Soft pressing.
Product Description
Rinaldi Panta rei Monferrato Rosso is a blend of 50% Barbera and 50% Cabernet Sauvignon.
This wine is quite tasty, smooth, silky and powerful.
It is loaded with dried red fruit notes from the appassimento of the grapes and it also has a lot of spicy aromas and flavors from the oak ageing.
Grown on limestone soils.
The average age of the vines is 30 years old.
10% of the wine is appassimento. Appassimento is an Italian term for drying harvested grapes, traditionally on bamboo racks or straw mats, for a few weeks up to several months to concentrate the sugars and flavors. This process is used in making Amarone, Recioto and Sforzato.
This drying method is not traditional in Piemonte but is popular in other part of Italy like in the Veneto region.
Thanks to this new method the wine is rounder and softer, boasts beautiful notes of red dried fruits.
Pantarei is aged 14 months in French oak ((the wood is Allier, medium toast) barrels and 6 months in bottle before release.
Delicious with wild game, grilled meat and strong cheese.
Winery: Rinaldi
The Rinaldi Estate
The winery is located on the hills of Alto Monferrato, close to Acqui Terme, in the heart of one of the most precious areas of south Piedmont. The family business was founded in 1961 by Oreste Rinaldi. It is run today by his son Andrea and his daughter Paola. The family has been producing wine for 40 years from their vineyards located on a particularly privileged area with a favorable microclimate and a perfect southwestern exposure
The Rinaldi Vineyard
Currently Rinaldi has 20 hectares of vines (49.6 acres), 19hectares owned, 1 hectares rented. Their single vineyard Bricco Cardogno, planted to Moscato, is a vineyard that measures 2.5 hectares (6.75 acres) and was planted 40 years ago by Andrea Rinaldi’s grandfather. It is located 240- 300 m above sea level. The soil type in this vineyard is limestone (tufa). All grapes are hands harvested with extreme care. Quality starts in the vineyard. The single vineyard Bricco Rioglio is planted with Brachetto grapes, limestone based with 15-year-old vines. (Bricco is a tea cup in local dialect).
- back
The nose here is brilliantly red fruited, with layer upon layer of subtle spice, bright floral notes, herbs, and stone. Its not all poetry and pageantry, though, and the first impression of the wine was simply, “oh that’s goooood.” A fair assessment, and sometimes that it all one requires. Further tastes show fine tannin throughout, a juicy, vibrant mouthfeel that is very likeable, and deft, long-developing layers of fruit that reveal themselves severally.
Patton Valley's flagship wine, The Estate is the most comprehensive expression of their vineyard site, and the wine that truly defines their place in a given vintage.
Review:
"Glistening red. Vibrant red fruit, floral and spice scents show very good clarity that picks up subtle hints of succulent herbs and smoky minerals with air. Juicy and energetic in the mouth, the 2017 offers gently sweet cherry raspberry and rose pastille flavors and a touch of spicecake. Smooth, well-integrated tannins make a late appearance on a long, floral-tinged finish that shows no rough edges.
- Josh Raynolds" - Antonio Galloni's Vinous (August 2020), 92 pts
Thorn Clarke Shotfire GSM is made from 51% Grenache, 39% Shiraz, 10% Mourvedre.
The Shotfire range honors a family pioneer who worked the Barossa goldfields in the late 1800's. He had the hazardous job of being a 'Shotfirer'; one who handled the explosives to be used in finding that rich vein of gold.
A classic blend of the traditional stalwarts from the Barossa, this blend of Grenache, Shiraz and Mourvèdre is sourced from older low yielding vines.
Bright crimson in color with purple highlights at the edge of the glass. The nose is lifted and draws you in with ripe plum, mulberry and white pepper. The palate is plush and vibrant with cherries, forest fruits and enticing spice. As silky and smooth as it is complex and savory - the wine is beautifully balanced and juicy with great structure and generous mouthfeel. This classic GSM finishes with long, velvety tannins.
Each variety was destemmed and fermented separately - in small 6 tonne open fermenters - to allow full expression of varietal character. To ensure optimum extraction of tannins, color and flavor the Grenache was pumped over twice daily for a duration of 10 days and both the Shiraz and Mourvedre spent 7 days on skins with pump overs twice daily. Fermentation temperatures were maintained between 22-25 degrees to retain fruit purity. All batches were pressed off and once both primary alcoholic fermentation and secondary malolactic fermentation were complete the wines were then racked to new (10%) and 10 year old French hogsheads where the wines matured for a period of 18 months. Bench blends were created to ensure a harmonious final wine.
Pairs best with slow Cooked Lamb or Roasted Vegetable Medley.
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