Sisto della Cascina Carussin: Has Piedmont seen the start of a new Nebbiolo?
Cascina Carussin’s Sisto is an amazing red wine, a natural Nebbiolo-based wine that brings a breath of freshness to the panorama of Piedmontese wines.
When we think of Nebbiolo tannins, we think of complexity and drinkability, but drinkability is always pushed aside in favor of an idea of oenological nobility.
Barolo and Barbaresco are both great wines, but that doesn’t mean that Nebbiolo can’t be interpreted in a more agile and subtle way, perhaps by looking to places like Boca, Ghemme, and Valtellina for ideas.
But, you might say, if you wait 20 years, Barolo and Barbaresco will become subtle and ethereal. So what’s the problem?
And here Sisto comes into play, a multifaceted wine of great depth that relies on a Spartan language capable of enhancing the natural balsamic quality of Nebbiolo.
In summary, it has all the aromatic and ethereal qualities typical of a purebred Nebbiolo but relies on expressive lightness, ease of drinking, and velvety tannins. And this doesn’t mean it can’t age for 10 or 15 years; on the contrary, it will age for 20 years and be spectacular, but let’s say it’s already been drunk and is very pleasant and full at the same time. Instead of exalting hardness, it focuses on acidity and dynamism.
How the Sisto della Cascina Carussin is produced
After the grapes from organic vineyards in La Morra are picked by hand, the bunches are pressed and left to sit for a long time. Fermentation with native yeasts and aging in steel As you might expect from a large natural cellar like Carussin, there are no filtrations or clarifications, and sulfur is not added. from the bunches to the bottle without cheating and with maximum transparency.
The organoleptic qualities
The nose is a riot of small fruits, undergrowth, watermelon, tomato, licorice, balsamic echoes, and the classic, irresistible, ethereal aromas of Nebbiolo. gorgeous earthy finish for cleanliness and depth.
The taste is clean and fresh, with no extras. He moves elegantly, without the slightest difficulty. The complexity is great, but it’s easy to understand, and the structure isn’t huge. As was already said, the focus is on a salty look and a lot of acidity. Tannins are in all of the juice, but they never get in the way.
Instead of a Barolo, which was made by taking something away, think about a Nebbiolo that is proud to be pure.
It strips itself of all ambitions to embrace a simplicity that is never banal and goes on to finish the bottle in no time at all.
excellent aging potential in a wine that is ready and enjoyable now. The longer it stays around, the more chances there will be to read this great book and enjoy it sip by sip.
Price
38-40 euros.
Food Pairings
BBQ recipes, tacos, black truffle risotto, passatelli with Parmigiano fondue and truffle, bucatini all’amatriciana, roast beef, hamburger.
