Sommelier Wine Awards 2019 Silver Medal Winner!
Team Leader Laura Rhys MS finds this wine to have 'aromas of soft fruits, a creamy oak edge and complex. But is it worth the price she asks...? Its won a Silver medal, so yes!
Paolo Basso, one of the most competent palates in the world for more than twenty years, is distinguished in the wine and food world with an extraordinary curriculum that boasts numerous international activities, collaborations and prizes.
He has a number of awards from his most prestigious prizes as the Best Sommelier of the World ASI (2013). To this is added a long list of other important awards: Best Sommelier of Europe in 2010, for three consecutive editions According to Best Sommelier of the ASI World (2010, 2007, 2000). What allowed him to start the "international career" was his first victory in 1997, the Best Sommelier in Switzerland .
Class 1966 and Italian-Swiss nationality, originally from the province of Varese, has worked in several restaurants awarded by one or more Michelin stars both in Switzerland and abroad and has specialized in the rare and collecting wines sector.
Sworn for some of the world's leading international wine competitions such as the Decanter World Wine Award, the Mundial du Pinot Noir, the Mundial du Merlot, the Swiss Wine Guide, he works as a lecturer at the Changins Ecological School at the Ecole hôtelière in Lausanne in Switzerland and the Worldsom Sommelier Academy in Bordeaux. Participate in numerous wine seminars and gastronomic events as a referent around the world.
In addition to being active in his company Paolo Basso Wine in Lugano (Switzerland) both as a wine trader and as a consultant, he is himself a producer. He dedicated his daughter to his first wine, Chiara, launching a new wine line with his own label.
Il Bianco di Chiara is produced by vinification in white Merlot grapes with a particular care.
This type of winemaking is a Ticino specialty and is practiced only in a few parts of the world. The refinement in precious French woods gives you the complexity and elegance that exalts in conjunction with fish cuisine. It is a 100% Merlot grape wine.
Alcoholic fermentation in French barriques Sylvain and Gillet, (70% new, 30% of 2nd passage) of medium toasting, with bâtonnage once a week during the first two months. Aging in barriques for a period of eight months.
I, personally, tasted this wine today ( 19.09.2017 ) with Paolo Basso himself and I was blown away; this is a wine for serious winelovers and I would not be afraid to put up against Burgundies. Incredible!