After her source vineyard for the beloved skin-contact white “Coste di Riavolo” suffered excessively from Flavescenza Dorata and had to be pulled up, Nicoletta planted Riesling and Gewurztraminer, two varieties she loves very much, in the upper reaches of the Rocca Ciglie vineyard in Dogliani at 650 meters altitude. The resultant “Coste di Valanche” comprises 90% Riesling and 10% Gewurztraminer, fermented spontaneously and macerated on its skins for five days. This is a somewhat briefer period of contact than she employed for the Coste di Riavolo, and, combined with the elegance-enhancing character of the new source vineyard, the wine is brighter, finer, and slightly more delicate than its predecessor. This is stunning stuff, and a true rarity from this producer. Put a couple bottles in your cellar and thank us the next time the cuisine gets a bit oceanic.
