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The season 2015/2016 of DiWineTaste events had a triumphal end with the wines made by Fabrizio Ressia who, after four years, has talked, for the third time, about his territory and his personal wine making style to our readers. The evening had as protagonists the wines Evien and Evien Oro, produced with Muscat Blanc and vinified as dry, an exclusive rarity of the Italian wine making scene. The prestigious Muscat Blancs made by Fabrizio Ressia have been well supported by the characteristic red wines of the winery of Neive: Barbera, Nebbiolo and, of course, Barbaresco, all made in the Canova cru. The evening started with Evien 2015, produced with Muscat Blanc grape and vinified as dry, a white of extraordinary personality, result of the attentive viticulture and wine making technique, created and improved in the course of the years by Fabrizio Ressia for the making of this wine. The evening continued with the three reds selected for this event, starting from Barbera d'Alba Superiore Canova 2013, aged in cask, a wine joining the typical crispness of the famous Piedmontese variety to a perfect roundness which remarkably contributes to its agreeableness. The second wine of the evening has been Langhe Nebbiolo Gepu 2013, a wine made from the same grapes used for the production of Barbaresco and that, as a matter of fact, is the very same base used for this wine and then, after a strict selection, destined to the production of Langhe Nebbiolo. It therefore is a Barbaresco which, according to Fabrizio Ressia, does not have a proper quality expression worth of his Barbaresco and therefore used for this wine. It is then the turn of Barbaresco Canova 2013 that, also in this vintage, confirms the typical elegance and finesse of Fabrizio Ressia's style. The event ended with the tasting of another Muscat Blanc vinified as dry - Evien Oro 2013 - a more complex and richer style than the first wine. Thanks to the particular wine making method and the aging in acacia carrels, Evien Oro in fact gives an impeccable and rich complexity, while keeping a remarkable crispness and agreeableness. The event has been conducted, as usual, by Antonello Biancalana who has also created the dishes paired to the wines of Fabrizio Ressia.
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