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HERE I AM, AFTER ALMOST TWO YEARS, TALKING AGAIN ABOUT “IL CHIAROR SUL MASSO”
01 Dicembre 2012 - Roma

Here I am, after almost two years, talking again about “Il Chiaror sul Masso”, the sparkling wine, successfully and courageously produced by Paolo Ghislandi from Cascina I Carpini. For this wine, he has been using Timorasso grapes using the Martinotti method.


I drank the latest version of this sparkling wine a few days ago during an important dinner on the “poor man’s fish” at the Restaurant Inopia in Rome. Although the wine was bottled three days before, it made a good impression especially when examining its potential.

The nose is obviously still lashing with hints of yeast and bread crust even if, deep down, there's a whole kaleidoscope of scents that are still dormant which, as straight as blades, direct the aromatic route to two of the most important features of the Martinotti Method: flavor and minerality.

These two components, still shy and undersized given their olfactory youth, tend to be further defined in the mouth, giving the palate a fresh, fragrant, lively, and, well-balanced taste. The finish is long and clear, leaving room for a second tasting.

I'm looking forward to speaking to him again in a few months, hoping that such a delicious silkworm will be transformed into the butterfly that I would expect.
» Prodotto associato: Chiaror sul Masso
» Vai al sito: www.webflakes.com/wine/paths-of-wine/il-chiaror-sul-masso-di-cascina.html








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