Moratti Blanc de Noir Cuvée dell'Angelo Brut 2013
Made from vines exposed to the evening sun, this concentrated, rich sparkler spends a full 6 years on the lees in bottle after the second fermentation. This period of ageing is much longer than the legal requirement for vintage Champagnes, which is just three years (although the best wines are aged for much longer). The aromas of the boulangerie in the early morning are supreme - autolytic aromas and flavours overlay classic Pinot Nero fruitiness.
Moratti Rosé 2013
Now here's another treat - a rosé fizz that looks great, and tastes even better. Delightful pink hues, lively mousse, perfumes of alpine strawberries and Friuli cherries, followed by a fresh but creamy palate exuding the delights a fruit compote. Yes its fun, but it's also classy. To me, and I make no apologies for saying this, it's a dazzling lady in a pink silk dress, running free, with a sparkle in her eyes.
Moratti R.D.M. 2014
Now this where we are exposed to life on the edge. Made from 100% Pinot Nero grapes, the wine was bottled before the malolactic fermentation took place, allowing this to happen in bottle together with the second alcoholic fermentation. Risky? You bet. Exciting - no doubt. It is running to the edge of the cliff, but not over it. That's the thrill. The wine has recently been disgorged manually (R.D.M) in order to help stability, and no dosage is added. There are few winemakers who would take such risks, and it would never happen in a big company. But the result is exhilaration in a glass. There are fleshy apple notes, but citrus tones give zing and zest. Images are stacked one upon another, as might be woven by Bob Dylan or Procol Harum. It is Bach and rock, with a searing tenor towering over the harmony and counterpoint.