Rare and Unusual Italian Wines

16 November 2009
Wine and Dine Society

1. 1961 Grignolino Rosso, San Giovanni Battista
This is a style of wine which is supposed to be drunk young. However, by some miracle this one is still drinkable. Some dark fruit, but it is most definitely past its best.

2. 1961 Guipa Nebbiolo, Valtellina Arrigori
Deeper than the previous wine. Soft tannin. A little fruit character with plenty of bottle development showing, but not past it. Decent length. Good.

3. 1962. Gattinara, Luigi Nervi e Figlio
Very pale brown. Pale, watery rim. A non-aromatic wine. Some violets and black fruit and smoke. Soft textured, light bodied. Sharp acid. Spicy finish. Good.

4. 1964 Tegolato Vecchio, Castello Poppiano
Chianti Colli Fiorentina. Looks weird. Like an amontillado on the nose. Oxidized.

5. 1967 Sassella Superiore Sondrio, Enoligica Valtellinese
A good wine in the style of the Wine and Dine Society. Definitely showing its age. Mushrooms and earth are more prominent than the fruit and floral notes. High acid. Good length but a rather acidic finish.

6. 1971 Petrurbani Riserva
A red wine from Orvieto. Perhaps made from Sangiovese and Sagrantino grapes but not sure. Sharp and bitter, particularly on the finish. Not particularly appealing.

7. 1973 Greppo, Biondi Santi
Brunello di Montalcino. Gamey, leathery, meaty, spice and smoke. Medium-low body. Acidic with good bitterness (like coffee). Complex. On the palate there is noticeable red fruit. Intense flavour. Good length. Well balanced. The only bad point being a little sourness on the finish. Otherwise excellent.

8. 1975 Vin Santo Toscano, G. Cecchi
16% abv, but not from fortification. This is mainly made from trebbiano (!) and also some malvasia. The production of this wine involves a slow fermentation during which time it undergoes a deliberate oxidation. It really works in this situation. There is a complex combination of nuts, Christmas cake, flowers and grapes. Off-dry to medium sweetness. Concentrated. One of the weirdest sweet wines I've ever tasted. Interesting, but to many people this would be of purely academic interest.