<4> La Colombera, Vegia Rampana 2004
Grape variety: Barbera
Visual examination: clear, intense ruby-red colour with a shade of violet.
Olfactory examination: intense and complex, it is a delicate quality wine. Fruity notes, such as marasca cherry, ripe prune, cherry in alcohol and jam, floral notes and a well defined and intense spicy character with pink pepper, nutmeg and cloves touches characterize this wine.
Refinement: in stainless steel vat at controlled temperature
<5> La Colombera, Arché 2004
Grape variety: Croatina
Visual examination: clear, intense ruby-red colour.
Olfactory examination: intense and complex, spicy scents predominate. Green and pink pepper join with pleasant vanilla, cloves and nutmeg touches. A peculiar and odd herbal balsamic note gives this wine greater complexity. Well defined, intense red fruits remind of fragrant plum, cherry and wild berry jams.
Croatina
Floral with flavours of bilberries and red fruit come through in the wine which has a slightly bitter finish. This red grape is known as Bonarda in the Oltrepò Pavese area of Lombardia (Bonarda dell' Oltrepo Pavese) where it is best known; it is not to be confused with a different variety known as Bonarda Piemontese. The Bonarda Piemontese typically produces wines which are light and fruity.
<6> La Colombera, Suciaja 2003
Grape variety: Nibiò, belonging to the family of Dolcetto grapes
Visual examination: clear, intense ruby-red colour.
Olfactory examination: the nose of this wine comes out to be always a peculiar experience not comparable to other tastings. Nibiò grapes offer spicy notes and an alternation of fruity and floral touches, very delicate and astounding. Pepper, vanilla and tobacco merge with red fruit scents, following each other continually.
Wine features: nibiò grapevine belongs to the family of dolcetto grapes, but during the years it has developed autonomously. Exceptional tasting experience, today only three producers still offer this wine.
<7> Bera, Moscato d'Asti DOCG 2005
Grape Variety – 100% Moscato bianco
The Moscato grape, the most renown of aromatic varieties, requires a specific technique to preserve all the grape’s fragrance in the wine. The nose is fruity and aromatic, with hints of the grape itself, rose petals, yellow peaches, honey and lime flowers. A sweet, fresh and inviting wine, with a stimulating acidity.
<8> Marzadro, La Mia Grappa UVA Rosse 2001 (Merlot-Marzemino)
Grappa is a fragrant grape-based pomace brandy of between 37.5% and 60% alcohol by volume, of Italian origin, similar to Spanish orujo liquor and Portuguese aguardente. Literally "grape stalk", most grappa is made by distilling pomace and grape residue (mainly the skins, but also stems and seeds) left over from winemaking after pressing.
Pomace is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit.
In Italy, grappa is primarily served as a "digestivo" or after-dinner drink. Its main purpose was to aid in the digestion of heavy meals. Grappa may also be added to espresso coffee to create a caffè corretto meaning corrected coffee.
~ End J ~
謝謝 AM 大哥在 Project 170 的限制下，也預留 Quota 參加這個酒宴。
AM tasting notes:
http://hk.myblog.yahoo.com/amoksf108/article?mid=17822
也要謝謝 Eric 洪 Sir 百忙中，也抽時間來臨這個聚會，還一直恊助打點酒及食物的一切安排。
下次見！
mw 24-07-2009
