Moschioni Celtico Rosso Colli Orientali del Friuli, Friuli-Venezia Giulia, Italy

莫斯曲歐妮凱爾特弗留利東山干紅葡萄酒

點(diǎn)擊次數(shù)：5770

Fragrant with cured tobacco, spice box and cedar accents, this concentrated red features dark and brooding baked blackberry coulis, date and black olive flavors with a smoky underpinning. The finish is firmed by balsamico acidity and chalky tannins. Cabernet Sauvignon and Merlot. Drink now. 13,000 cases made, 3,000 cases imported.??–AN??Region: Italy / Friuli Colli Orientali Select to Add

A 50/50 blend of Merlot and Cabernet Sauvignon, the 2009 Friuli Colli Orientali Rosso Celtico is a delicious and meaty red with immediate intensity and richness. The bouquet opens to dark fruit, spice, cardamom and grilled herb. There is a note of sweetness with ripe fruit flavors, prune and dark berry. The richness of the wine is its biggest identifying aspect. Soft tannins are followed by an extra dose of spice and juicy blackberry.

The 2007 Rosso Celtico is a blend of Cabernet Sauvignon and Merlot. Blackberry jam, dried flowers, plums, grilled herbs and new leather are some of the nuances that emerge from this intense, textured red. Hints of espresso and mocha develop in the glass, adding complexity to the expansive, creamy finish. Anticipated maturity: 2014-2022. Davide Moschioni makes some of the richest reds in Friuli. Importer: Vinifera Imports, Ronkonkoma, NY; tel. (631) 467-5907

The 2006 Rosso Celtico (50% Cabernet Sauvignon, 50% Merlot) bursts from the glass with an array of super-ripe jammy fruit, flowers, minerals and French oak. This sumptuous, opulent red offers superb balance and tons of style. The finish is long and incredibly pure. Anticipated maturity: 2010-2018. This is a compelling set of wines from Davide Moschioni, a small artisan grower who continues to lead the way in demonstrating the level Friuli’s reds can reach. Importer: Vinifera Imports, Ronkonkoma, NY; tel. (631) 467-5907

Moschioni’s 2004 Rosso Celtico (50% Cabernet Sauvignon, 50% Merlot) naturally comes across as more international than his other blend, Rosso Real. It presents a heady combination of roasted coffee beans, sweet toasted oak, licorice, black pepper and jammy fruit with stunning purity and structure in a style that is less expressive aromatically but more generous texturally. Anticipated maturity: 2008-2014. Michele Moschioni's tiny estate is located in Cividale. An afternoon spent in his cellar is a fascinating education in the purity of expression that Friuli's indigenous red varietals are capable of achieving in the hands of a serious, passionate producer. Moschioni credits Romano Dal Forno as an early inspiration for his wines. He is also very close to Gravner, Damijan and Zidarich, all small artisan producers who craft hand-made, natural wines. Moschioni favors late harvests which can stretch into mid-October or early November. Because fruit often struggles to ripen in this northerly microclimate, in some vintages Moschioni performs a slight drying or appassimento on a portion of his grapes. As Moschioni says, he likes fat wines and these are powerful, intense offerings with dry extract levels that are off the charts. The wines are fermented using only natural yeasts. For his top bottlings - Pignolo, Schiopettino and Rosso Real - Moschioni uses open-top wood fermenters without temperature control. The wines all do malolactic fermentation in French oak (Allier and Tron?ais, roughly 80% new) where they age for about two and a half years. The SO2 levels are minuscule and the wines see no fining or filtration prior to being bottled in accordance with the lunar phases. In short, these wines are among the most natural, unmanipulated wines readers will encounter from anywhere in the world. Consumers who want to understand the potential of indigenous varieties like Pignolo and Schiopettino owe it to themselves to check out the stunning wines of Michele Moschioni. Importer: Vinifera Imports, Ronkonkoma, NY; tel. (631) 467-5907