Blogger # 7: Tabula Rasa - Molinelli 
Avrete capito leggendomi che ho una particolare predisposizione per i vini dei Colli Piacentini.
Perchè le mie radici affondano in quella terra, che non è più Lombardia ma non è ancora Emilia piena, terra di means par excellence. Not a geographical place, I could say, on the border has always been a bit 'to be fought between the "here" or "the". And like all the borderlands, a harbinger of excellence in all fields. In people, food (Piacenza is the only province to have three Italian PDO in cured meats: bacon, sausage and cup) and wine.
Why the area of \u200b\u200bthe Colli Piacentini has nothing to envy to other areas. The substrate is good or bad the same as the Langhe hills came down to the Tortonesi crosses Oltrepo ', runs through the province of Piacenza, and throws himself at Parma and Bologna. Marl and calcareous clay soils, and the period Tortionata Helvetian, seabed emerged (and you can understand Castell'Arquato walking in the countryside around, where there are more shells to Rimini) where only historical-cultural issues and climatological have "developed differently" than wine growing areas most renowned.
If we add to this natural predisposition careful work on both traditional varieties with the two-cut and the first of Piacenza malvasia that on the least-known, reaching peaks of excellence.
It 's the case of wine in question, the Tabula Rasa
Farm's Molinelli of Ziano Piacentino, which goes beyond being a native. And 'in fact, the grape family. Grapevine discovered randomly in the family vineyards in the '60s, it was analysis done by various universities in search of its origins grape variety, without result. He then proceeded to draw up a new tab, by Prof. Fregoni University of Piacenza, "patented" as a new type, grapes Molinelli, in fact, perhaps the result of a cross between Sauvignon and American grapes and cultivated ungrafted.
as bottled table wine for obvious reasons, the wine shows a straw yellow to golden color, very bright and close to that of some Alsatian Riesling. The nose of the first bar is a bit 'monotonous and overly piacione, but with a little' patience goes out the complexity of the wine made notes of smoke, mustard and gravel bagnata ma non eccessive e austere, anzi, al naso persiste una rotondità sorprendente, quasi da vino con un certo residuo zuccherino. In bocca una sopresa, lama di acidità a tenerlo vivo, sparisce il dolce apparente che si avvertiva al sostituito da una grande sapidità, quasi salina. Finale sauvignoneggiante, forse un po' amaro e non lunghissimo, ma penso di più non si possa proprio chiedere a questo campione anche nel rapporto qualità prezzo. E il 2006, assaggiato dalla botte, è ancora più strutturato e sorprendente. Lasciamolo in cantina qualche anno, e vediamo cosa ne viene fuori.
E se avete tempo, fate un giro in cantina: l'incontro con Ginetto Molinelli, una forza d'uomo con un'energia e una determinazione che hanno in pochi, vale da solo il viaggio!
I'll remember the days of Peperosso (omit the link, unfortunately the new one is the original draft) hot corrosive acid but also curious and innovative educational, Massimo Bernardi, with whom I share the skull completely devoid of hair varies (but he is better looking) is back with his new project, Kelablu - Gamberorosso stable. 
