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.