Alfio Mozzi, Grisone Sassella Valtellina Superiore 2016

Jancis Robinson
"Fermented in stainless steel by indigenous yeast and with pumpovers the main extraction technique. The wine stays for three weeks on the skins, which is the entire time of the alcoholic fermentation, followed by 15 days of settling. Once the lees have completely settled, the clear wine is transferred without filtration to cask, where in spring the MLF starts spontaneously. 18 months in oak.
Pale ruby. Subtle, lifted cherry nose and fluid, soft cherry and raspberry fruit with polished marzipan-like tannins. Proper depth of cherry fruit on the finish. Long, elegant and focused. 17+/20 points. (WS)"

Vinous Reverie Notes
Truly great mountain-produced Nebbiolo boasts all the expected characteristics of this style of wine. Tasting Notes: Freshly cut rose petals meld into a core of sweet raspberry and strawberry fruit, showing off a gracious and alluring personality. Hints of tobacco, anise and white pepper develop in the glass, adding further shades of dimension.