Tricks of the Trade

A boost in Cham­pagne pro­duc­tion, a new role for oak, a tasty Tus­can white and a change of fo­cus for Gaja make James Suck­ling’s monthly news round-up

Hong Kong Tatler - - Life Wine -

TREBBIANO TREAT

Bog­gina Bianco is a new wine from the won­der­ful win­ery of Petrolo in Tus­cany. The 2014 white shows dried lemon, melon, pear and hints of cream. It’s full-bod­ied yet bright and fresh, lay­ered and fas­ci­nat­ing. A unique wine. Only two bar­rels were made with the small Bur­gun­dian pro­ducer Lu­cien Le Moine—100 per cent trebbiano, bar­rel fer­mented and aged. Drink now.

94 points

GAJA RE­TURNS TO BAR­BARESCO

Ital­ian win­ery Gaja is to pro­duce three red wines in the Bar­baresco ap­pel­la­tion in Pied­mont that were pre­vi­ously la­belled un­der Langhe DOC. Start­ing from the 2013 vin­tage, the three wines—costa Russi, Sorì Tildin and Sorì San Lorenzo—will be made with 100 per cent neb­bi­olo grapes, omit­ting the 15 per cent of bar­bera grapes used in them since 1996. The win­ery has de­cided to pur­sue the pure ex­pres­sion of the neb­bi­olo va­ri­ety, ac­cord­ing to Gaia Gaja, daugh­ter of win­ery owner An­gelo Gaja. Mean­while, its 2013 Langhe DOC sin­gle-vine­yard wines, Sperss and Con­teisa, will be re­leased with Barolo ap­pel­la­tions next year.

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