by Tok Yui Shuen
@ 28 Apr 2017
Produced by DUBL, a project started in 2004 in Italy to experiment on the usage of Méthode Champenoise on native Campanian grapes, this wine is produced using one hundred percent Aglianico. Ian lim, head of sales and chief sommelier of Singapore Straits Wine Company, found the nose of this wine to be quite interesting, saying that he detected funky notes of forest floor and cooked stone fruits. Palate-wise, Fabian Schenk, general manager of Open Farm Community, praised the wine for its pleasant acidity and balanced bubbles, a point which Stephanie Rigourd, wine director for The Raffles Hotel Singapore and Zainal Abdul Kadir, general manager of Top Wines Pte Ltd, disagreed upon. Rigourd commented that the wines possessed bubbles that were too large and chubby, while Kadir found the flavour of the wine to be very “touch and go”, and the finish to be too short.