2007 Piedirosso "La Sibilla" Campi Flagrei

S

Steve Edmunds

Steve Edmunds
Hope i spelled that right. Had this with Pizza Napolitana at Pizzeria Delfina tonight. Jesus, this is good! Unusually smoky, and utterly without artifice. Wow! Terrific stuff! Good job, Oliver! Yum!
 
originally posted by Steve Edmunds:
2007 Piedirosso "La Sibilla" Campi FlagreiHope i spelled that right.
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I give you a B.

Piedirosso can be nice. I had another bottle of piedirosso here the other day (Ischia vigne Janno Piro 2001 from Pietratorcia) which I had let age for some years. Good, but it was tastier in it's youth.
 
oooh. Didn't know the 2007 was out already.

If I had no other red wine to drink for the rest of my life, I could be pretty happy with La Sibilla piedirosso.
 
I'm glad you liked it. I do too.

Grown in very sandy soil, ungrafted vines, picked in October in a hot climate but comes in at 12% anyway. It reminds me a bit of Bourgeuil, which is odd (and their Falanghina reminds me of Muscadet; I drank a bottle of Muscadet with the producer's son and he agreed).

I'm not saying that just because there are some Muscadet sluts on this board.
 
Interesting comparisons; I can see that. Texturally, weight-wise the Piedirosso and Bourgeuil, yes...though the Piedirosso fruit seems less floral and pretty to me than Bourgeuil, and the smokiness was really compelling. In a certain way it reminded me of my first taste of Aetna Rosso.
 
Steve,

I find a tarry/smoky character in red wines from volcanic soils, so the comparison with Etna is very apt. The whites grown in the same soils seem to show a distinct gunflint note; my white Lacryma Christi, which is grown in pumice chunks on the slope of Vesuvius, shows this distinctly.

The owner's son has come home from enology school in Florence and is doing some interesting things, indigenous yeast fermentations for example. I am looking forward to the '08s, which will arrive in May or so.

I have a photo of their 'nursery,' which is a bunch of sticks stuck in the ground, where they root and are planted out.
 
originally posted by Levi Dalton:
Sounds great. La Sibilla is the producer?
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yes..(i had to look it up).

thanks for the headsup, Steve (and the info, Oliver...would love to see that pic of the nursery, if you care to upload it.)
 
OK, here you are:

Sibilla_Vines.jpg
They take cuttings from a massal selection and stick them in the ground, in between the fava beans grown for food and as fertilizer.
 
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