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The Torrette denomination designates reds made primarily from the Petit Rouge grape, grown high in the mountains of Valle d’Aosta in the shadow of Monte Bianco. Typically, these wines are light, floral, and teeming with energy, but here we have a slightly different creature. To create this Torrette Supérieur, the grapes are dried for several days after harvest, then pressed and aged in barrel to give an equally lively red with a bit more guts and bass notes. Feuillet’s rendition features whiffs of cracked pepper, bursting wild forest berries, and crunchy mountain minerals. There is nothing else quite like it.
|Vineyard:||15 years average, 0.5 ha|
|Soil:||Sandy, alluvial topsoil, granite bedrock subsoil|
I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.
Inspiring Thirst, page 171