Rizzi

Teresa Rizzi

Brut Prosecco

Wonderful prosecco — 2 months ago

Rizzi

Nervo Barbaresco Nebbiolo 2015

Tannins still a bit strong but red fruits and tar are lovely — 10 months ago

Anthony liked this

Seiterre

Gigi Rizzi Collection N°01 Turbiana 2020

Apple, lemon candy, dried apricot, lime zest, slate and hints of honeydew melon. Great acidity and minerality. — 2 years ago

Casey, Milissa and 1 other liked this

Rizzi

Barbera d'Alba 2017

Treiso zone of Barbaresco. White marl, clay-calcareous alternated with sand. Southeast exposure. Aged in large oaks, stainless steel and concrete vats for 1.5 years after harvest. Such an elegant Barbera, extremely aromatic boutique of rose, herbs and spices. Beautiful acidity balanced by a plum jammy finish. Delicious! — 4 years ago

Rizzi

Barbaresco Nebbiolo 2015

Brick red, looks like it’s 25 years old. A little light on taste but really elegant and balanced. Dried red cherry, balsamic, roasted plum, cedar, tobacco, violet — 7 months ago

Sarah Ray
with Sarah

Spumanti Spagnol

Nani Rizzi Valdobbiadene Dry Prosecco

Soft tropical fruit, pineapple, melon, pear, and a hint of nutty. — a year ago

Rizzi

Pajore Barbaresco Nebbiolo 2007

John W
9.3

Dark garnet coloration. On the nose, cherry, balsamic, eucalyptus and minerals. On the palate, cherry, balsamic, eucalyptus/mint and minerals. Long finish of same. Tannins are rather mellow after 15 years. Revisited the following day- on the nose, strawberry, herbs, florals, balsamic. On the palate, strawberry, florals, eucalyptus/mint/clove /spice, balsamic, minerals and long finish. Nicely balanced tannins. — 3 years ago

LM and Anthony liked this

Rizzi

Moscato d'Asti

Fine, standard issue, no weird funk, but no magic. — 10 months ago

Nani Rizzi

Valdobbiadene Superiore di Cartizze Glera

Mineral, lime, and pineapple. Light and so silky smooth worth very fine bubbles and crisp acidity. — a year ago

Spumanti Spagnol

Nani Rizzi Ergi Gran Cuvée Extra Dry Valdobbiadene Prosecco Perera

Lightly fruity and gentle. Pear, citrus, stone, and a touch of yeast. — 2 years ago