The waitress at Rustica in Kalamazoo wisely decanted and aerated this for us at the table. And it was still hiding behind a wall of tannins for nearly a half hour. Oh, the tannins were not hard, and the fruit was shining through all the while, but it was still deceptively tannic. My mouth felt dry several hours later.
Eventuallythe unique Nebbiolo qualities start to come forth: dark cherries, licorice, roses--those are the smells and flavors I expect from good Nebbiolo. Deep and concentrated. This wine merely needs time; it's made from excess grapes from some very good Barolo vineyards and the quality of fruit is apparent. At this stage, however, it is not as forward nor as pleasurable as the Bergadano Langhe Nebbiolo I reported on last December--a wine that sells for $12 compared to $25 for the Vietti. I bought a case of the Bergadano and will look for a good deal on a few bottles of the Vietti Perbacco.
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