Camphor and mint nuances emerge from the darkly alluring 2017 Casavecchia Riserva Trebulanum. Coaxing brings further depths of flowery underbrush, crushed stones and musky black currants. This is pure elegance on the palate, nearly creamy in feel, with tantalizing acidity and wild berry fruits that traverse both sweet and sour. A web of edgy tannins sneaks in through the finish, previously cloaked by the 2017s sheer mass, as the Trebulanum finishes structured and incredibly long, leaving a violet floral and tart blackberry crunch. While painfully youthful today, I find it almost impossible to stop revisiting the glass.
Eric Guido. Tasting date: April 2023
For readers looking to explore off the beaten path, Alois produces several bottlings of Casavecchia, Pallagrello Nero and Pallagrello Bianco that are all worth seeking out. Moreover, Michele Alois provides in-depth details of soil, elevation, vine training, yields and élevage on the back of each bottle. All of the reds are refined in large wooden vats with similar days of maceration, allowing for a more reliable study of terroir and vintage.
