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Tag Archives: italy

Tasting No. 58- August 16, 2017 – High-end quintessential red wines from France and Italy.

16 Wednesday Aug 2017

Posted by Alfonso Sanchez in Tasting Meetings

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Amarone, Brunello, Chateauneuf du Pape, France, italy, Nuits Saint Geroges, Saint Emilion, Saint Julien

 Capri Ristorante – McLean, VA

CONTENT

  1. Presenters
  2. Participants
  3. The wines
  4. Information on the wines
  5. Member’s wines ratings

PRESENTERS: Peter Scherer and Lee Samuelson

TYPE :  Blind

PARTICIPANTS: Juan Luis Colaiacovo, Lee Samuelson,Alfonso Sánchez, Jairo Sanchez, Peter Scherer, Miguel Segovia

TASTING OVERVIEW: The “challenge” of this tasting is to identify the country, region and varieties of these wines.  The wines are:

  1. 2012 Zenato, Amarone della Valpolicella Classico
  2. 2012 Altesino, Brunello di Montalcino – 
  3. 2012 Château Cristia, Châteauneuf–du–Pape 
  4. 2010 Château Lagrange, Saint-Julien​ Grand Cru Classé
  5. 2010 Château La Dominique, Saint-Emilion, Grand Cru Classé
  6. 2014 Domaine Chevillon-Chezeaux Nuits Saint Georges, 1er Cru, Les Saint-Geroges

THE MENU

  1. Pâté/terrine de campagne
  2. Hard cheeses, with unsalted crackers
  3. Grilled beef, thinly sliced, on a bed of arugula
  4. Roasted potatoes with rosemary, cannellini beans, roasted asparagus
  5. Dessert and/or coffee

INFORMATION ON THE WINES

(All information obtained and condensed from several Internet articles.)

2012 Zenato Amarone Della Valpolicella Classico

The Wine: Grape Variety: 80% Corvina, 10% Rondinella, 10% Oseleta and Croatina.

Vinification: After the harvest, the grapes are carefully selected, and the healthiest ripest fruit is placed in cases in a well-ventilated room to raisin for 3-4 months. After this period the grapes are pressed, left on the skins for 15-20 days at the temperature of 23°-25°C, and fermented till becoming the delicious wine that Amarone is. The wine is aged in oak barrels for 36 months

Winemaker Notes: Ruby red in color, intoxicating aromas of dried black cherries, cassis, truffles, and chocolate fudge leap out of the glass. The resulting wine is silky, luscious, and complex, with a lingering finish.Decanter:Pronounced mocha chocolate and cherry aromas. Rich, intense and full on the palate with firm tannins and fresh acidity. Long finale.

Vintage rating:92 points Wine Enthusiast

Wine rating:91 points Wine Spectator,91 points Wine Enthusiast,92 points James Suckling

Notes:

  • One of most full-bodied Italian reds, from the Veneto region in Northern Italy, near Venice
  • Made primarily from Corvina grapes (45-90%, same as used for Valpolicella), typically blended with Rondilla (5-30%, imparting floral notes) that are allowed to dry 4-5 months before fermentation to lose water and concentrate sugars (“appassimento”). This results in a very rich, raisiny, tannic wine.
  • Deep garnet color, with complex aromas/tastes of cherry liqueur, plum, figs, tobacco, leather, and subtle presence of cinnamon, clove, peppercorns, chocolate. Very long finish.  “Sweetness” balanced with medium-high acidity and relatively high alcohol level. Typically spend at least two years in oak, which imparts vanilla, toast, spicy notes.
  • Amarone can easily overpower most foods, so careful attention to pairing is needed; for example, pairs well with grilled meats, robust stews. Works well with strong, sharp cheeses.

The Winery: The heart and soul of Zenato lies in the ancient morainic lands of Lugana and Valpolicella, with their mild climate and unrivalled charm, that overlook the Veneto shore of Lake Garda..The vineyards cover 75 hectares in the Zenato estate of S. Cristina in San Benedetto di Lugana, ideal for the Trebbiano di Lugana, and in the Costalunga estate in Valpolicella, the homeland of the famous Amarone Zenato, where the renowned vines Corvina, Rondinella and Oseleta are cultivated.It all began in 1960 when Sergio Zenato, filled with energy and ambition and driven by his deep bond with the territory, tried out new techniques of winemaking and invested in native vines in order to obtain wine of the highest quality.

Read More about the winery here: http://www.zenato.it/en/

2012 Altesino, Brunello di Montalcino 

The Wine: Winemaker Notes: Ruby red, tending to garnet red with aging. A broad, ethereal and compound smell with hints of violet and a pleasant hint of wild berries and vanilla. Dry, warm and velvety, denoting a rich texture and fine breed. Pair with: Roasted red meat, noblegame and medium aged cheese.

Wine Spectator: Cherry, leather and iron notes mark this suave, elegant red. A bit reticent now, but the fruit is fresh and long on the finish. The dense tannins leave a mouthcoating impression, but this opens up beautifully over a few hours. Best from 2021 through 2035.

Vintage rating: 96 points Wine Spectator, 92 points Wine Enthusiast,93 points Robert Parker

Wine rating: 96 points Wine Spectator, 94 points Wine Enthusiast, 93 points Robert Parker, 93 points James Suckling

Notes:

  • One of Italy’s most prestigious and highly age-worthy red wines.
  • Made from 100% Sangiovese. Called “Brunello” locally, because of the slightly brownish cast of the Sangiovese clone used.
  • From warmer and drier southern end of Tuscany, which results in wines that are rich, with intensely dark garnet hue, with characteristic dark cherry flavor of sangiovese, as well as notes of blackberries, strawberries, plums, and non-fruit notes of leather, cedar, spice
  • These big, intense, complex (and expensive) wines are sometimes alluded to as “Chianti on steroids”.
  • Clone used has small grapes with thick skins, which results in bold fruit flavors, and high tannin levels which need to be aged out. Thus aged, by law, for 4 years minimum before release, of which 2 years in oak which imparts vanilla, toast, spicy notes.
  • Full-bodied (yet smooth) tannins and acidity makes it a very food-friendly wine – wonderful pairing with grilled meats (beef, duck, lamb, venison).

The Winery: Brunello di Montalcino: Made from 100% Sangiovese grapes from a specific clone called “Brunello” in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the “Golden Triangle” is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.

The (estate overall covers approximately 80 hectares. The vineyards consist of 44 hectares, sub-divided into the “crus” of Altesino, Macina, Castelnuovo dell’Abate (in the district of Velona), Pianezzine and Montosoli (the latter famous for the production of extremely elegant wines). Other than Sangiovese di Montalcino, the majority of the grapes grown (used to make Brunello, Rosso di Montalcino Palazzo Altesi), there is Cabernet Sauvignon and Merlot (blended with Sangiovese di Montalcino to make Alte d’Altesi and Rosso di Altesino), Trebbiano and Malvasia (for Vin Santo) and Vermentino, Chardonnay and Viognier used to make Bianco di Altesino.

Read more about Altesino here:http://www.altesino.it/eng/azienda.php

Châteauneuf–du–Pape 2012 – Château Cristia 

The Wine: Winemaker Notes:The color reveals distinctive violet highlights. A refined and complex nose showing aromas of violets and fruits of the forest. On the palate a wine that is rich and powerful yet with a perfectly balanced and harmonious structure, and a long aromatic finish. Blend: 70% Grenache, 15% Syrah, 15% Mourvedre.

The Wine Advocate: Cristia’s 2012 Châteauneuf du Pape is a classic example of this cuvée and offers loads of upfront fruit, texture and richness in its fruity, ripe style. Giving up plenty of darker fruits, old leather and damp herbs, enjoy this medium to full-bodied beauty over the coming 7-8 years.

Vintage rating:92 points Robert Parker, 93 points Wine Spectato, 92 points Wine Enthusiast.

Wine rating:92 points Wine Spectato, 91 points Robert Parker.

Notes:

  • Became the first French Appelation Controlée in 1936.
  • Mainly Grenache (80-85%), blended with Syrah (10-15%), Mourvèdre, Cinsault, etc. In fact, 13+ different grape varieties are authorized, with each contributing its characteristics for color, structure, fragrance, longevity. Grenache contributes fruitiness, Syrah provides color and spice, Mourvèdre adds body.
  • Warm-climate region — the Southern Rhône Valley is hot (!), resulting in ripe, fully-developed flavors, and relatively high alcohol levels. Grenache Noir, the main grape variety, does well in region’s meager dry soils and hot summers with long periods of drought.  Characteristic terroir is a layer of stones (“galets”) which store heat during the day and release it at night, hastening the ripening of grapes. The layer of stones also helps to hold water during dry summer months. Powerful mistral winds protect against vine diseases.
  • Traditionally aged in concrete/steel tanks, but also blended with small amounts of wine vinified in oak (90% / 10%).
  • Intensely-colored wines, full-bodied, wines that are spicy/peppery, with fruity aromas and complex tastes of raspberries, black currants, herbs, tobacco, cedar.
  • While they can be tough and tannic when young, they take on silky characteristics with age, while retaining their spiciness.
  • Spicy, peppery characteristics pair well with roast meats (beef, duck, lamb, venison), stews, cassoulet, spicy foods, hard cheeses.

The Winery: The property of the Grangeon family for many generations, Domaine de Cristia is located in Courthézon, on the eastern sector of Châteauneuf-du-Pape and spreads over 58 hectares. Ninety percent of the terroir is composed of sandy/clay soils planted on the Eastern sector of the appellation (lieu-dit ‘Cristia’). These parcels of Châteauneuf-du-Pape benefit from a cool, fresh north-easterly exposition which allows the grapes and wines to develop supple, elegant tannins.

Read more here: http://www.cristia.com/1.cfm?p=299-home

 2010 Château Lagrange, Saint-Julien​ Grand Cru Classé 

 

The Wine: (Jeanne Cho Lee) This is a well made St Julien with nice palate texture and weight with good depth of fruit. Flavours range from fresh blackberries, spices, cedar and Chinese red dates. The nose is restrained but the palate is generous with a nice length. Tasted in: Bordeaux, France. Maturity: Young.

Vintage rating: 98 points Robert Parker, 99 points Wine Spectator, 98 points Wine Enthusiast.

Wine rating: 92 points Wine Spectator, 93 points Wine Enthusiast, 95 points James Suckling

Notes:

  • Predominantly Cabernet Sauvignon [67%], blended primarily with Merlot [28%] to add fleshiness and help soften aggressive tannins.
  • Cool-climate region, whose relatively northern latitude of the region means that fully ripe-tasting wine is possible only around one year out of three => pay attention to vintage.
  • Left Bank wines tend to be deep in color (garnet, almost opaque), medium-bodied, highly tannic because of small thick-skinned grapes. Tend to have a steely mineral quality rather than being “fruity”, though with aromas/flavors of black cherries, raspberries, bell peppers + non-fruit characteristics such as woody/cedar, tobacco. Typically spend time in oak (~18 months), which imparts vanilla, toast, spicy notes.
  • Low-priced versions are at best everyday quaffers, often with “grassy” taste
  • The fierce tannins require considerable ageing to soften them.
  • Gravelly soil of Left Bank, which drains well, is particularly suitable for Cabernet Sauvignon.
  • Full-bodied tannins and acidity makes it a very food-friendly wine – wonderful pairing with grilled meats (beef, duck, lamb, venison), mushroom dishes, hard cheeses

The Winery Taken from Wine Searcher): Chateau Lagrange was classified as a third growth in the 1855 Classification of the Médoc and Graves and is located in Saint-Julien, on the left bank of the river Gironde. Historically, there is evidence that grapes were planted here in the Middle Ages and that, at the time, the proprietors owned the largest wine-producing estate in the Médoc area. It was passed between many well-known wine merchants and families throughout the 18th, 19th and 20th centuries until the current owners, Suntory, purchased the estate in 1983. The plantings at the château are predominantly Cabernet Sauvignon, Merlot and Petit Verdot, as well as Sauvignon Blanc, Sauvignon Gris and Semillon.

The large 182 hectare estate of Chateau Lagrange has 118 hectares under vine in Saint Julien. The vineyard is divided into 102 different parcels. However, the easiest way to think of Chateau Lagrange is by knowing all their vines are dispersed over 2, gently sloping, gravel hillsides, well placed in the west of the St. Julien appellation. At the peak of their vineyards, the hillsides reach up to 24 meters, which puts their vines at the highest elevation in the St. Julien appellation. The vineyard is planted to 67% Cabernet Sauvignon, 27% Merlot and 6% Petit Verdot. The Petit Verdot was added to the vineyards in 1988. Over the years, the vineyard has continued to increase their percentage of Cabernet Sauvignon. Today, the average age of the vines is more than 35 years of age. The terroir is gravel, sand and clay soils.There are also parcels with deposits of iron. The vineyard is planted to a vine density of 8,500 vines per hectare. They use optical sorting technology during the harvest.

Read more at:http://www.thewinecellarinsider.com/bordeaux-wine-producer-profiles/bordeaux/st-julien/lagrange/

2010 Château La Dominique, Saint-Emilion, Grand Cru Classé

The Wine: Winemaker Notes: With its deep and shiny color, Chateau La Dominique brings together the generosity of a Saint Emilion and the typicity of a Pomerol. The nose is intense, characterized by seducing aromas of ripe fruits and subtle spicy notes. In most vintages, you will find truffle and licorice notes, complemented by peppery and woody aromas. With a sharp attack, it is fleshy and round, with silky and precise tannins. The finish is long and full and leaves you with a pleasant feeling of bliss. Aimed to be aged in most vintages, but can also be appreciated during its early years.

James Suckling: Polished and rich nose with dark deep fruit and dense minerality. Wonderful pure ripe fruit on the palate with a long layered texture and super velvety tannins.

Vintage rating:94 points Robert Parker, 98 points Wine Spectator,97 points Wine Enthusiast

Wine rating:94 points Wine Spectator,94 points Wine Enthusiast,94 points James Suckling, 93 points Robert Parker

Notes:

  • Predominantly Merlot [80%], blended primarily with Cabernet Franc (adding lightness and notes of pepperiness, tobacco,) and Cabernet Sauvignon (adding tannins, acidity) [20%].
  • Right Bank wines are fruitier, and “softer” (less tannic) and earlier ripening than their Left Bank counterparts, and therefore approachable younger.
  • Cool-climate region, whose relatively northern latitude of the region means that fully ripe-tasting wine is possible only around one year out of three => pay attention to vintage.
  • Intense color, though slightly lighter than Left Bank wines. Aromas/tastes recall black cherry, raspberries, plums, black tea + non-fruit characteristics such as woody, peppery.  Generally less “fruity” than from warm-climate regions.   Typically spend time in oak (~12-18 months), which imparts vanilla, toast, spicy notes.
  • Bordeaux region produces more Merlot than Cabernet Sauvignon; Château Pétrus (primarily Merlot) is the region’s (and often the world’s) most expensive wine.
  • Moderate-priced versions are at best everyday quaffers, often with “vegetal” taste
  • Clay soil of right Bank favorable for Merlot; Cabernet Sauvignon can’t survive there because soil doesn’t drain well.
  • Full-bodied tannins and acidity makes it a very food-friendly wine – wonderful pairing with grilled meats (beef, duck, lamb, venison), mushroom dishes, hard cheeses.

The Winery: These are some of the main features of the winery:

  • Soil: 25% brown clayey soils, 75% ancient sands mixed with gravel on clay subsoils
  • Grape varieties: 81% Merlot, 16% Cabernet Franc, 3% Cabernet Sauvignon
  • Average vine age: 35 years old
  • Plantation density: 7,000 to 9,000 vines/ha
  • Viticultural method: Traditional, natural grass cover every second row depending on vine vigour, works following sustainable agriculture principles
  • Pruning method: single and double Guyot
  • Harvesting: Entirely by hand, for good quality grapes
  • Vinification: Taperedstainless steel temperature controlled tanks
  • Maturation: 70% to 80% in new barrels
  • Yield: 40 hl/ha
  • Average production: 90,000 bottles

Read more here: http://en.chateau-ladominique.com/

2014 Domaine Chevillon-Chezeaux Nuits Saint Georges, 1er Cru – Les Saint Georges

The Wine: (The Wine Mag) The wine comes from what many consider to be the Grand Cru of Nuits Saint-Georges. It is firm and structured with solid tannins over black-cherry fruits. There is a tight streak of acidity that cuts through the wine giving a crisp center to the fine fruit. Drink this wine from 2019.

Vintage rating: 96 points Robert Parker, 95 points Wine Spectator, 90 points Wine Enthusiast.

Wine rating: 93 points Wine Spectator, 93 points Wine Enthusiast.

Notes:

  • Thin-skinned Pinot Noir results in wines that are lighter bodied, lighter in color, and far less tannic than Cabernet Sauvignon, Merlot, etc.
  • Very recognizable wine because of pale translucent red color.
  • At its best, feels silky or satiny, with flavors of cherries, raspberries, currants. Subtle aging in French oak adds delicate richness and tannin, vanilla notes. (American oak is considered to “muscular” for Pinot Noir).
  • Quality tends to be either very high (and very expensive) or very low (inexpensive), with not much in between.
  • Very sensitive to weather conditions => pay attention to vintage.
  • Cool climate of Burgundy region tends to result in tart fruit notes, herbal flavors, and light body (warm climate Pinot Noirs have aromas/tastes more like sweet raspberry and cherry, with  bolder body and higher alcohol level).
  • Pairs well with chicken, grilled meats, stews like boeuf bourguignon, mushroom dishes, salmon, tuna. Can also pair with richer meats.  NB: Really good Pinot Noir is wasted on most cheeses.

The Winery: The Domaine was created in 1887 by Eugène-François CHEVILLON, who inherited from his father Symphorien CHEVILLON a few parcels of vines. Eugene CHEVILLON succeeded him. In 1946, his two sons, Georges and Maurice, shared the family estate. In 1947, the Domaine Georges CHEVILLON expanded with the acquisition of Nuits-Saint-Georges 1er cru “LES SAINT-GEORGES”. In 1963, his son Michel joined him on the Domaine, which he still operates with his wife Pascale, and in 1988 created Domaine Michel CHEVILLON. In 1999, their daughter Claire moved to the Domaine. Philippe CHEZEAUX, her husband, joined her in 2000 to create the Domaine CHEVILLON-CHEZEAUX which currently operates 8 ha 61 to 75 acres of vines all classified in AOC on 14 different appellations.

Read more here: http://www.chevillon-chezeaux.com/

VINOTABLES RATINGS FOR THIS TASTING:

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Carlos Paldao Recommends

20 Saturday Aug 2016

Posted by Alfonso Sanchez in Member's Recommendations

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Alto Adige, italy, Pinot Grigio

Kupelwiesser Alto Adige (1) (2)Kupelwiesser Pinot Grigio Alto Adige, Italy 2014

Alcohol: 13%

$12.99 at Total Wine (McLean, VA)

Comentario: Refrescante, amarillo verdoso, aroma afrutado (pera), cuerpo medio, buena terminación placentera en boca con varios matices y sensaciones sápidas.

Maridaje: Acompañó Branzino (entero) a la parrilla

Tasting No. 41 – November 10, 2014 – Wines from Southern Italy

07 Friday Nov 2014

Posted by Alfonso Sanchez in Tasting Meetings

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Calabria, Campania, Falanghina, Greco, italy, Nero de Avola, Sicily, Sithern Italy

cropped-notables.jpgRestaurante Capri, Noviembre 10 de 2014

CONTENIDO

  1. Presentadores
  2. Participantes
  3. Los Vinos y el Menú
  4. Información sobre los vinos
  5. Notas regionales
  6. Vinotables rating de los vinos

PRESENTADORES

Juan Luis Colaiacovo, Orlando Reos, Miguel Segovia

TIPO :  Ciega

 PARTICIPANTES

Mario Aguilar, Carlos Algandona, Orlando Mason, Italo Mikow, Carlos Paldao, Orlando Reos, Alfonso Sanchez, Jairo Sánchez,  Miguel Segovia.

LOS VINOS Y EL MENÚ

Esta degustación es la sexta de la serie de vinos de  Italia programada para el 2014, que en esta oportunidad incluye las regiones viníferas de

 Los Vinos

  • Greco di Tufo – Loggia della Serra
  • Villa Matilde Falanghina 2013
  • Colosi Cantina 2011 Nero d’Avola
  • Donnachiara 2009 –  Taurasi 
  • Tenuta del Portale 2009. Le Vigne a Campano. Aglianico del Vulture.
  • I Italian Wine

El Menú

  •  Ensalada mixta de Mariscos
  • Lasagna blanca
  • Carne a la plancha con salsa de romero
  • Postre y café

INFORMACIÓN SOBRE LOS VINOS

(All information obtained and condensed from several Internet articles.  Particluarly from http://www.wine-searcher.com)

Greco di Tufo – Loggia della Serra

Grecco di TuffoThe Winery. Montefusco, once the capital of the Principality of Ultra, which now part of Irpinia.  It is a perfect central hub, as all the vineyards are found in the surrounding area. With 200 hectares of privately owned vineyards in the best sites of the Avellino province, Terredora is one of the largest wineries in southern Italy. The state of the art wine cellar is enclosed by the natural landscape of Serra di Montefusco and lies at a height of 650 meters over sea level.  It overlooks the D.O.C. and D.O.C.G. wine regions of Irpinia: in Sabato Valley –  Fiano di Avellino and Greco di Tufo, and in Calore Valley –  Taurasi.

The Wine.   100 % Greco grapes.  Pale-medium gold reflections with a rich and powerfully aromatic nose of apricot, apple, peach and citrus fruits. On the palate it is full bodied, soft and well balanced with excellent acidity. It improves with age. Grapes are harvested in the second two weeks of October. The must is settled and then fermented at cool temperatures using selected yeasts. The wine is aged on its lees in stainless steel but sees no oak. 

Greco is an Italian wine grape that may be of Greek origin. The name relates to both white and black wine grape varieties. While there is more land area dedicated to Greco nero, the Greco bianco is the grape most commonly referred to by the shorthand “Greco”. In the Campania region it is used to produce the Denominazione di Origine Controllata e Garantita wine Greco di Tufo. In Calabria, it is used to make the Denominazione di Origine Controllata wine Greco di Bianco. The name “Greco” is sometimes used as a synonym for several varieties of supposed Greek origins-most notably Trebbiano.

Alcohol: 13.5%; Price: $19

Food matches: It is ideal with hors d’oeuvres, shellfish, grilled fish dishes, buffalo mozzarella, chicken and cold meat. Serve at 10/12°C.

 Experts Ratings: WA, WS and JS have rated this wine T consistently between 90 and 91 pts over several years

Villa Matilde Falanghina 2013

VillaMatilde-Falanghina_LBThe Winery. In the 1950s, Francesco Avallone, a successful young lawyer in Naples, set out on a unique mission to bring back to life the ‘immortal Falerno’ sung by the great poets of ancient Rome. The wine, Italy’s oldest, is recorded back to the first century A.D., but phylloxera wiped out the production in the late 1800s. In synergy with the University of Naples, his research team found the best surviving vines and patiently grafted cuttings onto new rootstock, obtaining twenty original clones of Falanghina, Aglianico and Piedirosso. The estate’s first official vintage was 1976 and the wines are styled by Riccardo Cotarella, the leading consulting oenologist in southern Italy.

Today, Salvatore and Maria Ida Avallone manage 150 hectares of vineyards across three distinct estates; the ‘home’ vineyards of Parco Nuovo and San Castrese in the province of Caserta, Rocca dei Leoni in the province of Benevento and Altavilla near Avellino.

The Wine. The color is straw yellow. Elegant bouquet, fruity and floral with clear hints of pineapple, banana and peach and sage notes. Palate fresh and balanced nicely recalls the full sense of smell by adding feelings of almond gently.

Falanghina is an ancient Italian white wine grape, reportedly of Greek origin. It is also said that Falanghina is the grape variety behind Falernian, the most famous wine of Roman antiquity. There has been a renaissance of interest in Falanghina since the turn of the century, and there is now a movement to restore the reputation of this once-venerated grape. Most Falanghina is grown in Campania, in southern Italy. The vines thrive in the porous volcanic soils around Mt. Vesuvius and the warm Mediterranean climate. The berries are yellow-skinned and coated with a thin layer of protective wax.

Food Pairing: Ideal as an apertitif wine or accompanying light dishes, fish, poultry, and veal.

Alcohol 12,5%%; Price: $17

Experts Ratings:

Colosi Cantina 2011 Nero d’Avola

Nero DavolaThe Winery:  Covers ten hectares in Salina (a small island in the Eolian Archipelago), all planted with vines, located at Gramignazzi in the Borough of Malfa. This area is recognized as one of the best in the island both for its exposure and for the physical- chemical nature of the soil which being of volcanic origin is particularly suitable for vine cultivation. The new wine-making cellar, surrounded by the Malvasia vineyards was finished in 2004. It is underground, to respect the strict rules for the preservation of the Eolian archipelago, and to have a constant temperature for the optimum care of the product. Colosy Winery has been working in the wine field for three generations. The cellar, located in Messina, is run by the oenologist Piero Colosi, who with the precious contribution of his father Pietro follows the various stages of wine-making, from vinification to refinement and from bottling to marketing both in Italy and abroad.

The Wine:  This opens with pretty fruit tones of cherry and blackberry, with subtle tones of spice and rum cake in the background.        

The Grape: Nero d’Avola (also known as Calabrese) is the most important and widely planted red wine grape variety in Nero d’ Avola. Vast volumes of Nero d’Avola are produced on the island every year, and have been for centuries. The dark-skinned grape is of great historical importance to Sicily and takes its present-day name from the town of Avola on the island’s southeast coast. The area was a hotbed of trade and population movement during the Middle Ages and Nero d’Avola was frequently used to add color and body to lesser wines in mainland Italy.

Translated, Nero d’Avola means “Black of Avola”, a reference to the grape’s distinctive dark colouring, but its exact origins are the subject of debate. The region of Calabria can lay claim to the variety via its synonym Calabrese (meaning “from Calabria”), though this term may be a derivation of Calaurisi, an ancient name for someone from Avola.

For most of the 20th Century, Nero d’Avola was used as a blending grape and the name very rarely appeared on wine labels. By the turn of the 21st Century, however, the grape’s fortunes had changed considerably and it is now common to find Nero d’Avola produced as a varietal wine as well. It is often compared to Syrah because it likes similar growing conditions (Sicily has a hot Mediterranean climate) and exhibits many similar characteristics.

Depending on production methods, Nero d’Avola can be made into dense and dark wine that is stored in oak barrels and suitable for aging, or young and fresh wines. Younger wines show plum and juicy, red-fruit flavors, while more complex examples offer chocolate and dark raspberry flavors.

Nero d’Avola typically has high tannins, medium acid and a strong body. However, it can also be very smooth if grown at higher elevations where cooler temperatures restrict the alcohol levels. It thrives on the eastern part of Sicily and is being trialed in Australia and California. Because of its generous color, Nero d’Avola is sometimes produced as rosé wine.

Popular blends include: Cabernet – Nero d’ Avola, Frappato – Nero d’ Avola, Merlot – Nero d’ Avola, Nero d’ Avola – Syrah. 

Food Pairing: Europe: Eggplant and tomato pasta (pasta alla norma); chicken salad with pomegranate, pinenuts and raisins (rosé) Asia: Caramelized barbecued pork patties (bun cha); flour noodles with meat sauce Americas: Argentinian parrilla-grilled, grass-fed steak; chili con carne Africa/Middle East: Lamb-stuffed courgettes (koosa bil ablama) (rosé). 

Alcohol: %TBA; Price: $20

Experts Ratings:JS 91 pts, WE 87 pts, WA 89 pts

  • Winemaker’s Notes: Dark ruby red, with intense fruit aromas especially cherries. Dry, full-bodied, warm wine and youthful. Perfect with red meats cooked any style, pasta with tomato sauce and aged cheese.
  • James Suckling – “A firm and fruity red with plum jam and berry undertones. Reserved finish. Luscious and opulent. Juicy and fun. Held back and fine Nero d’Avola. Drink now. “

Donnachiara 2009  Aglianico – Taurasi

DonnaChiara-5-Taurasi

The Winey: The Cellar Donnachiara stands on a hill in the beautiful village of Montefalcione. It is here the Fiano di Avellino slopes steeply lie and are surrounded by green hills with ancient villages and the beautiful mountains of Montevergine and Chiusano.  This view completes the spectacle of a magical corner of Irpinia.  This position lies along the ridge that divides the basins of the rivers Saturday and Calore to about 560 meters above sea level. The main features here are the forests of chestnut, oak and juniper trees alternating  with the cultivation of olives, vines and fruit trees.
The origins of Montefalcione date back many centuries before the Christian era.  This is confirmed by documents and witnesses who claim the succession of rulers of the Etruscans, Samnites and Romans. The arms of Montefalcione are represented by a sickle overlooking three hills, probably the Castle San Marco and Santa Marina, which are the three hills of the agro montefalcionese. The sickle was chosen as a symbol of peasant labor. The Lombards, after the conquest of Benevento extended their dominion in the Irpinia region to establish a large duchy.   They built a castle on  a steep and high rocky hill. This postion offered to the people of Montefalcione a safe shelter.
Thus was formed the first nucleus of a village that is indicated in the sixth century with the name of Montefalcione Oppidum (Angevin Registers).

The Wine : This Taurasi opens with earthy aromas of leather, mature black fruit and a whiff of barnyard. The palate offers bracing tannins and dense flavors of blackberry, black cherry and sugar plum that are layered with sugary-sweet vanilla, oak, toast and coffee.

Aglianico is a red wine grape variety native to southern Italy. It is known to produce full-bodied red wines that show musky berry flavors with firm tannins and good aging potential. Even when grown in hot climates, Aglianico is capable of reaching high levels of acidity, which makes it a particularly useful vine in the Mediterranean.

The structure and richness of Aglianico make it a popular grape for blending in southern Italy. In Campania, it is frequently blended with Cabernet Sauvignon and Merlot in the production of some IGT wines. Further east in Basilicata, the sole DOC wine in the region, Aglianico del Vulture, is produced from Aglianico grapes grown on the volcanic slopes of Monte Vulture.

In their youth Aglianico wines tend to be very tannic and concentrated, especially if adverse weather conditions force producers to harvest their crop before it has achieved complete ripeness. A few years of aging has a favorable impact on the wine and helps the tannins to soften and the fruit profile to emerge. Aglianico wines are typically garnet-red, fading to terracotta tones after sufficient time in bottle.

Food Pairing: Pasta with full body sauces, steak , game (wild, deer, boar, etc.)and long aging cheese.

Alcohol:  %;  Price: $35

Expert ratings: JS 91 pts; WS 89 pts; WE 88pts;

Tenuta del Portale 2009 –  Le Vigne a Campano

Tenuta dil campanoThe Winery: Tenuta del Portale, located in the hearth of the production area of the Aglianico del Vulture, it was born in the 1990 thanks to the passion of the D’Angelo family whose commitment, since the beginning of ‘900, has always been to capture the character of the grapes and the zone superbly in the bottle. The peculiar pedoclimatic conditions of this area (a soil of volcanic origin) the position of the vineyards, the harsh winters and the warm summers, with a considerable temperature range between day and night, are the reasons for the body, the complexity, the strength and the remarkable intensity of the scent of this wine. Actually the winery is managed by the siblings Rocco and Erminia D’Angelo and has around 20 Ha of winery-owned vineyard with a production of around 200.000 bottles yearly.

The Wine:  The volcanic mixture of soil lends the Basilicata region, and thus the Aglianico grape, a unique flavor. This garnet colored wine has aromas of mint, violets, and spices. The flavors are of herbs and spices such as cinnamon and mint, and dark, rich cherries. It’s quite complex, tannic, and so silky smooth on the palate. It lingers for quite awhile.  Ten days of maceration; 15 months in slavonian barrels; 8 months in the bottle; this wine is capable of aging up to 15 years, but it is better not to go past 10. Pair with beef, aged cheeses, chops and game dishes.

Alcohol:  13.5%;  Price: $23

Expert ratings:

 I Italian wine

phinney-italianThe I Locations wine is another masterful job by Dave Phinney and carries a great price value for what the wine has to offer in quality. This is an Italian red wine blend of Negoamaro, Nero d’ Avola, Barbera and other native varietals from Puglia, Italy. Many fruit flavors come across both in the nose and mouth. It’s the type of wine you like to savor and hold in your mouth before swallowing. It has a fresh style.

Winemaker’s notes:  Revealing an attractive color spectrum of crimson and scarlet with a slight magenta band on the rim, the wine explodes with aromas of macerated raspberries, dried lavender, plum tart, and toasty oak accents. The palate is immediately hit with super lush flavors of ripe berries and spice, supported with a dense core that has just the right amount of characteristic acidity. The tannins are already velvety and soft which provide for a lingering finish with hints of minerality and some herbal notes.

Maturation Barrel aged 10 months prior to release

Alcohol 14.5%

Price $19

Food pairing: This wine will go with many dishes. Fowl, pizza, pasta, lamb, or a juicy steak will match very well with this intriguing red. 90 Pts.

See more at http://www.locationswine.com/

REGIONAL NOTES

(Taken from http://www.snoot.com)

The wines of Southern Italy have a come a long way to catch up to those farther north in global reverence. Civilizations have dwelled here since ancient times, and some regions, because of their geographic position, have experienced numerous invasions, with cultural influences from all over. The Southern Italian wine industry has indeed been successful, but for a long time what many people got to drink wasn’t the best of what this part of the country had to offer, and it probably came from a big jug.

The Greeks have been credited with planting some of the most famous local grapes. Falanghina, a refreshing, tropical-fruity white found in Campania was one of the grapes that made up the blend for Falernum, the most famous of Roman wines. So was Aglianico, now renowned for its versatility, ageworthyness and elegance, especially in the volcanic soils of the acclaimed DOCGs Taurasi in Campagnia and Aglianico del Vulture in Basilicata. Greco Bianco and Gaglioppo are the main grapes of red and white Cirò, blends from Calabria that were imported to Greece to toast the athletes in the ancient Olympic games.

The rich volcanic soils found in Southern Italy help grow unique, character-driven grapes such as Greco di Tufo, Coda di Volpe, Fiano and Piedirosso in Campania (the latter found in Lacryma Christi del Vesuvio). Etna, on the island of Sicily, has the dark, rich Nerella Mascarese.

The islands of Sicily and Sardinia have also contributed to Southern Italy’s success. Sicily is best known for Marsala, but its still wines from Nero d’Avola, Cattaratto and Grillo are gaining popularity. Cerasuolo di Vittorio, Sicily’s only DOCG, made with Frappato and Nero d’Avola, is enjoyed in some of the finest restaurants in the world. Being out in the open, there is a lot of international influence on Sardinia’s local grapes. Its most popular is Cannonau, the same as French Grenache or Spanish Garnacha. Other popular grapes are Carignano (Carignan), Cabernet Sauvignon and Bobal. The less popular Niederra, Giro and Monica are the leading indigenous grapes.

Puglia, a.k.a. Apulia, in the “heel” of the boot, is the region that has perhaps undergone the biggest makeover. It was once known primarily for producing high yields and oceans of “plonk.” But in the past few decades, Puglian wine-makers have caught on that lower yields and higher quality will pay off better in the long run. The starring grapes are Primitivo, proven to be the same DNA as Californian Zinfandel, and Negroamaro. The latter is the main grape of Salice Salentino DOC, a value-driven red wine with lots of structure and rich flavors. Uva di Troia, a delicious red grape with a honeysuckle aftertaste is found in several blends and DOC releases.

The wines of Southern Italy may never gain the prestige of its northern counterparts, but so many of them are such a joy to drink. Imported selections have improved a great deal, and are still often offered at very accessible price points. It’s a great place to explore wines with unique flavors and characteristics, as well as try distinctly Italian versions of old favorites. ~Amanda Schuster

Read more: http://www.snooth.com/region/italy/southern-italy/#ixzz3IKtvt1WH

VINOTABLES RATINGS FOR THIS TASTING:

 

Botella # Falanghina Greco di Tufo Tenuta del Portale Donnachiara Nero D”Avola I Italian
90 86 90 90 92 91
91 87 93 90 91 92
90 87 89 92 94 95
Puntajes 89 91 – – – –
89 89 89 88 89 –
Individuales 90 89 91 90 90 92
88 88 90 91 90 –
87 92 95 85 86 96
714 709 637 626 632 466
Promedio 89.3 88.6 91.0 89.4 90.3 93.2
Rango 87-91 86-92 89-95 85-92 89-94 91-96

 

El mejor Vino: I Italian

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Tasting No. 40 – October 13, 2014 – Wines from Italy – Presenters’ Selection

09 Thursday Oct 2014

Posted by Alfonso Sanchez in Tasting Meetings

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Tags

Blends, Calabria, Cerdeña, Isola de Nuraghi, italy, Nerone, Sardinia, Toscana

cropped-notables.jpgRestaurante Capri Octubre 13 de 2014

CONTENIDO

  1. Presentadores
  2. Participantes
  3. Los Vinos y el Menú
  4. Información sobre los vinos
  5. Notas regionales
  6. Vinotables rating de los vinos

PRESENTADORES

Jairo Sánchez, Alfonso Sánchez y Peter Scherer

TIPO :  Blanco: Abierta.  Rojos: Ciega

 PARTICIPANTES

Mario Aguilar,  Carlos Algandona, Orlando Mason, Italo Mikow, Carlos Paldao,  Alfonso Sánchez, Jairo Sánchez, Peter Scherer

LOS VINOS Y EL MENÚ

Par esta esta degustación los presentadores han seleccionado vinos de distintas regiones de Italia con excepción de vino blanco (Riesling – Erótica de Chateau San Michelle de Columbia Valley en USA).  Los tintos son un Cabernet Sauvignon de  Toscana, una mezcla tipo Burdeos de la isla de Cerdeña y un vino de Calabria de corte entre Nerello Calabrese y Sangiovese.

 Los Vinos

  •  Ste. Michelle, Eroica, Riesling, 2012” (USA)
  • Nerone di Calabria, Crisera, Nerone 2010 (Calabria)
  • Castello Monsanto, Nemo, Cabernet Sauvignon, 2003 (Toscana)
  • Isola dei Nuraghi, S’Irai, Pala, Cannonau Blend 2008 (Cerdeñna)

El Menú

  • Calamares a la Plancha con salsa picante (media)
  • Ensalada Verde con salsa vinagreta liviana y balsámico
  • Pasta con salsa de hongos y queso
  • Carne asada a la parrilla con zucchini braseado
  • Postre o café

INFORMACIÓN SOBRE LOS VINOS

(All information obtained and condensed from several Internet articles)

Ste. Michelle, Eroica, Riesling, 2012” (USA)

EroticaThe Washington Post (Dave McIntire) gave Eroica a three star exceptional rating, along with Poet’s Leap, which I had presented during our most recent Riesling tasting. David opines that the original partnership between Ste. Michelle — not only WA largest winery but also the world’s largest Riesling producer – and famed Mosel producer Ernst Loosen is a reliably delicious example of New World Riesling. Compared with the Poet’s Leap, it is a tad sweeter (but by no means a sweet wine; Riesling fans will understand that subtle distinction) But it shows classic fruit flavors of apricot and peach I also has beguiling subtlety that kept drawing me back to the glass. 

Alcohol:11% ; Price: $TBA

Expert Reviews

“The best Eroicas glide across the palate with a drive informed by lime zest and apple, all held by a mineral tether. This 2012 by contrast, while not lacking for energy, lingers beautifully, its scents going more the route of grapefruit and apple, the flavors weightier, the hint of petrol giving the wine intensity, length, even gravitas. ”
94 PointsWine & Spirits

“Sweet and mouth-filling with a racy acidity that balances this botrytis-enhanced wine beautifully; juicy with lovely flavors and a long finish; a collaboration between Ste. Michelle and Ernst Loosen. ”
93 PointsTasting Panel

“And last of the whites and one of the top Rieslings I was able to taste from Washington, the 2012 Riesling Eroica offers up racy, well-defined aromas and flavors of star fruit, citrus rind, green apple and edgy minerality on the nose. Medium-bodied, off-dry through the mid-palate and clean and fresh on the finish, it’s a delicious, textbook Riesling that would be a prefect meal starter or to pair up with spicier fare.”
91 PointsThe Wine Advocate

Nerone di Calabria, Crisera, Nerone 2010 (Calabria)

Nerone(Taken from the Crserá web page.) Winery associated with Ecostrada of Wine and taste of the Costa Viola.  The term Costa Viola originates from Platone (Plato) who, navigating round the coast of Calabria, was struck by the various shades of purple on this extraordinary landscape at sunset. Purple is also the colour of the grape, over the centuries, from this strip of land which is cultivated by the so-called practice of heroic viticulture. This term originates from the morphology of the territory, steep and hanging above the sea and along which the populations were induced to build armaciere, dry stone walls which allowed on one hand to hold the soil from landslide, while on the other create the ideal terraces to cultivate the grapevines.

L’ARMACIA, ONE OF “VINI ESTREMI”
The Costa Viola is the only area in Calabria that is counted by CERVIM di Aosta (centre of research and studies for the development of mountain viticulture) amongst the terraced areas where viticulture is practised on steep slopes or mountains. The centuries-old stone walls along the 20km stretch of Reggio Calabria’s Costa Viola (estimated to be about 4,000km of walls) have seen generations of “heroic winemakers” operate in extreme conditions due to the orographic nature of the territory with slopes greater than 100% and prohibitive costs in terms of working hours and manpower.

The Winery:   You can read more and see impressive pictures at Crisera

The Wine.  This wine is made from vines planted on the steep and of sunny Calabrian hills (about 600-800 mts high) and late harvested so to get the highest aromatic concentration. Produced according to the old fashion Light pressing of whole cluster, static clearing, maceration for 48 hours. After the fermentation in small oak butts, the wine spends 14 months in the steel tank with continue batonnage, and other 6 months in bottle before being released to the market.

With this process we obtain a wine with alcoholic strength of about 14%, an overall acidity of 7 grams per litre, a 3.3 pH, and very low volatile acidity of 0.4 grams per liter. Deep ruby color hard transparency observed better with hard reflected light, with elegant, noble and compact tannins. Oxygenation brings persistent and very spicy wine flavors.

The “Nerone di Calabria challenges trained palates satisfying them in full, specially when matched with red meat, grilled food- either spiced or not- gravies, cold cuts and ripe cheeses. Serve chill less than 15º centigrade (60 to 65 degrees Fahrenheit).

“Deep and intense dark red ruby almost opaque unless looked at against the light.  Intense and elegant tannins and elaborated to please demanding palates.  Spicy aromas enhanced by decanting that also brings up intensity and depth.  ideal for red meats, fungi, salami and cheeses”.

The Grape. Nerello Grape – Nerello Cappuccio and Nerello Mascalese. The two varieties often grow side-by-side, most commonly in the volcanic soils around Mount Etna (for Etna DOC wines) and on the La Piana di Catania plain just to the south. At the very northeastern tip of Sicily (where the island comes within a mile or two of mainland Italy) the pair are again found together in the hills above the port of Messina. Here they are grown for use in the powerful, yet graceful, red wines sold under the Faro DOC title. Across the Strait of Messina in Calabria, a number of little-known DOCs permit the blend in their red wines. Among these are Lamezia, Sant’Anna di Isola Capo Rizzuto and Savuto.

Both Nerello Cappuccio and Nerello Mascalese can be produced as varietal wines, but they are more commonly blended together to combine their relative merits. Sometimes these blends are boosted significantly with judicious addition of Nero d’Avola, Sicily’s most popular wine grape variety (which sometimes goes by the synonym Nerello Calabrese). Nerello Mascalese is typically the dominant partner in the blend (50-60 percent of the Faro blend and 80 percent of the Etna blend), and is widely regarded as the superior variety of the pair.

Both forms of Nerello are late-ripening, with berries high in both tannin and acids – two key prerequisites for wine intended for aging. Nerello Mascalese has thicker skins than Nerello Cappuccio, and consequently produces wines with higher levels of tannin. Its fruit character tends toward the darker end of the spectrum, making it the more “serious” of the two. Nerello Cappuccio might be viewed as slightly more “feminine”, with its intense, lifted perfume and an elegant touch and clearly defined acidity.

Wines made from the two Nerellos in combination tend to have savory, earthy flavors, which have earned them a reputation as being slightly Burgundian. This combines with a heady perfume – more Piedmontese than Burgundian – of red cherries and roses.

Alcohol 14%; Price: $TBA

Experts Ratings: .

Critical Acclaim. Sommelier Journal. Comparatively light bodied, with hints of raspberry, strawberry, and lemon-lime soda. Enjoyable, and you don’t need a steak to match it.

Rating: Not available

Castello Monsanto, Nemo, Cabernet Sauvignon, 2003  (Toscana)

NemoParker’s WA gave the wine a 94 point rating. It opined that it is a plump, engaging wine loaded with ripe dark fruit. It shows awesome richness and an elegant, refined personalty, even if what comes through is more vineyard character than varietal expression. With air and food, this wine could be enjoyed today, although it is best left alone in the cellar for at lest a few years. The use of oak  is much more harmonious than the II Poggio. This is a stunning wine, not to mention one on the top wines from Tuscany in 2003. It sounds like I was blown away by this wine, I was. Though not inexpensive in absolute terms, I would have been pressed to name another Tuscan wine the delivers this level of quality and pure drinking pleasure for the money. Anticipated maturity : 2010-2028. 

The comparison with Chianti Classico Riserva II Poggio, a highly rated Sangiovese crafted by the same Castello di Monsanto winery, derives from a tasting organized by Wine Advocate. In this tasting, Nemo, a pure single-vineyard cab, had also outpointed Tignanello, Solaia and Sassicaia. 2003 has been considered jaw dropping, by those who profess to know. Participants agreed that “sugars were historically high, but more surprisingly, acids remained bright and vibrant”.

Alcohol 13.8 %; Price: $TBA

Experts Ratings: International Wine review gave this wine 91 pts.; WA 94 pts.

Isola dei Nuraghi, S’Irai, Pala, Cannonau Blend 2008 (Cerdeña)

SaraiThe Appellation :Isola dei Nuraghi IGT is the main IGT (Indicazione Geografica Tipica) title used on the Italian island of Sardinia. While most of Sardinia’s 15 IGT titles cover specific valleys and traditional wine-growing areas, Isola dei Nuraghi covers the entire Sardegna administrative region. This includes not just the main island but also the smaller islands that lie off the Sardinian coast (the most significant of which are Sant’Antioco and San Pietro, off the island’s south-western corner).  Sardinia’s wine industry is small and most wineries are small and located on the western side of the island.  Its wines are quite different from the rest of Italy and the varieties used are mostly those prevalent in South Eastern Spain and South France this are used to produce mostly blends that can include some native little known grapes.  Carignan, Garnacha and Cabernet Sauvignon are widely used.  Other varieties include Cannonau, Giro, Malvasia, Monica, Moscato, Nasco, Nuragus, Semidano and Vermentino.

The Wine.  This wine is blend of Garnacha and Carignena and is an example of the heavy influence of Spain and South France on the styles and varieties used in Sardinia.  Hence it may resemble to wine drinkers to the wines of Catalonia or South Rhone.

Alcohol:  %;  Price: $TBA

Expert ratings: WE 90 pts.

REGIONAL NOTES  (TBA)

Read more about Tuscany Region: Tuscany

Read more about Sardinia

 

VINOTABLES RATINGS FOR THIS TASTING: TBA

 

The best wine :

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Tasting #39 – Sept. 22, 2014 – Wines of Abruzzo, Lazio, and Sardegna – Capri Restaurant

19 Friday Sep 2014

Posted by Cecilio Augusto Berndsen in Tasting Meetings, Wine Regions

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Tags

Central Italy, d'Abruzzo, italy, Lazio, Merlot, Sardinia

NotablesTransparent

Tasting #39 – September 22, 2014 13:00 hs  – Wines of Abruzzo, Lazio, and Sardegna – Capri Restaurant – McLean VA

 

CONTENIDO

  • I   –    Presentadores
  • II  –    Participantes
  • III –    Los Vinos y el Menú
  • IV –    Información sobre los vinos
  • V  –    Notas regionales
  • VI –    Vinotables rating de los vinos
I.     Presentadores:
.
Mario Aguilar, Orlando Mason y Cecilio-Augusto Berndsen
..
II.    Participantes:  (as of September 19, 2014)
 ..
Mario Aguilar, Orlando Mason, Cecilio-Augusto Berndsen, Alfonso Sanchez, Jairo Sanchez, Juan Luis Colaiacovo y Orlando Reos.
 .
III.    Los Vinos y el Menú
 .
Los vinos que presentaremos son:
 .
  1.  Podere Castorani – Riserva 2009, Montepulciano d’Abruzzo
  2.  Montiano 2001 – Montefiascone, Lazio
  3.  Stellato Vermentino Pala- 2011, Sardegna
  4.  Viniola Riserva 2010 – Cannonau di Sardegna
.
El Menú:
.
  1. Rockfish grillé con pure de berenjena
  2. Spaghetti con ragu y salchicha – raspaduras de queso provolone
  3. Ensalada mixta
  4. Medallones de filete con zucchini, zanahoria y otras legumbres, en salsa de hongos.
IV.  Información sobre los Vinos
Wines from Italy purchased at MacArthur Liquor

1. 2009 Podere Castorani – Riserva. Montepulciano d’Abruzzo. APV 14%. from $30 to $40

Podere CastoraniPresenta un rosso rubino con riflessi violacei, con intensi sentori di frutti bosco e liquirizia e leggere note di vaniglia, cioccolata e rosa appassita. Il sapore è pieno ed avvolgente con tannini setosi ed eleganti. Retrogusto di frutta matura, tabacco e con note balsamiche.  from vinepoint.com.it

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Ha vinto i premi più importanti delle guide Duemilavini e Gambero Rosso: 5 grappoli e 3 bicchieri. Alla vista colora il calice di un intenso color rosso rubino, impenetrabile e impreziosita da nuances viola. Il profumo speziato, le note di piccoli frutti di bosco, di liquirizia, i leggeri sentori di vaniglia, cioccolato e rosa appassita caratterizzano il bouquet olfattivo di questa speciale riserva. Il palato é pieno ed avvolgente, con tannini setosi ed eleganti che rendono il retrogusto lungo e persistente che lasciano in bocca note balsamiche e di tabacco. ll Montepulciano è ottimo con piatti molto saporiti come le lasagne abruzzesi oppure con polpette e in genere, tutte le paste fresche per cui l’Abruzzo è famoso. Quello di cui bisogna tener conto in questo caso è la grande acidità, che caratterizza questo vino e che gli permette di contrastare qualsiasi sugo di pomodoro o comunque a base acida. from Saldiprivati.com

Wine-Searcher appraisal: 92/100
Participants Rating: 88/100
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2.  2001  Montiano – S. Pietro, Montefiascone, Lazio.  Merlot  APV 13.5%  or  14%, $53  € 25.

 

 

montiano_laziofrom suzieandpeter.com:      Montiano Merlot, IGT Lazio 2007, Falesco, 14% (Montecchio (Terni), Umbria; Production = 55,000 bottles) – Ubiquitous Italian winemaking consultant Riccardo Cotarella was in fine fettle, proclaiming he’s “never been a believer in boundaries as far as quality goes”, lambasting Italians for promoting varieties over terroir, and saying he particularly enjoyed this wine, “not for the profits it’s given us but for what it’s proven about areas that were previously considered inauspicious”. For this project, Merlot was grafted over Trebbiano in an area near Lake Bolzano (Cotarella: “the traditional wine here was nothing special”). And the results are impressive, an elegant red, pleasantly filigree in texture and refined in structure. Savoury, old-world style with some creamy oak and gently raisined fruit. Ripe fruit, fine sinewy tannins: in Susie’s words, a stylish rendition of Merlot that is beautifully savoury/sweet. 7.5/10

from DoctoWine.it       Falesco is a small miracle in northern Lazio, in the volcanic area near Lake Bolsena where traditionally wines were made for quantity and not quality (a local wine is Est! Est!! Est!!! that today is more famous for the history of its name than the wine). The region does not have a great variety of indigenous grapes, especially for red ones. For this reason the Cotarella brothers planted international grapes although they still grow local ones like Roscetto. Falesco is a very well-made Mediterranean Merlot. It has a fruity nose with raspberry, wild strawberry, black plums and touches of sweet spice. The mouthfeel is broad and the tannins, while present, are not aggressive. A nice, distinctly fruity finish.

Acclaim:  Wine Searcher and Wine Spectator: 90/100, Gambero Rosso 3/3

Participants rating: 88/100

 
 

3.  2011 Pala Stellato Vermentino di Sardegna,     APV 14% $31

Stellato_Vermentinofrom Wine Enthusiast:      Stellato is the quintessential seafood wine that opens with yellow flower, citrus, pear and apple aromas. There’s a grassy accent of dried hay at the back, and the wine is crisp and bright in the mouth.

from winereviewonline   (This is on the 2006 vintage) –  The first impression is an exhilarating aroma mingling both floral and mineral/wet stone fragrances, followed by a bright constellation of fruit flavors balanced by crisp acidity (Stellato translates as ‘full of stars’).  The wine can age beautifully for at least five years, taking on a more honeyed aspect as it evolves. 89  Marguerite Thomas May 8, 2007

Acclaim: Wine Enthusiast 87/100
Participants rating: 90/100
 .
 .

4.   2010 Cantina Dorgali ‘Viniola’ Cannonau di Sardegna Riserva.  Blend: Cannonau (Grenache) 95% and Rebsorten 5%.   Sardinia, Italy.   APV  14%     $22

 .

viniola_cannonauFrom the various Cannonau, all top quality, that were submitted this time, the Viniola stands out, a Riserva ’10 with intense notes of crisp, red fruit, but also hints of eucalyptus and myrtle. Delicate and graceful on the palate, a hint of tannin melts into the matter and blowing the wine in a satisfying finale. Three glasses. ” (Gambero Rosso 2014).

Participants rating: 88/100

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V.   –   Notas Regionales

Abruzzo

abruzzo_map (from Winesearcher.com)    Montepulciano d’Abruzzo is one of Italy’s most famous wines, and can be found on wine store shelves all around the world. This classic, well-rounded, plum-scented Italian red is made from Montepulciano grapes grown in the Abruzzo region, on Italy’s Adriatic coast. It is quite distinct from Vino Nobile di Montepulciano, which is a Sangiovese-based wine from Tuscany.The Montepulciano d’Abruzzo DOC title was created in 1968, and covers a vast area of eastern Abruzzo. It spans all 75 miles (120km) of Abruzzo’s coast …more

Abruzzo is a region on the east (Adriatic) coast of central Italy, situated halfway up the ‘boot’. Its immediate neighbors are Marche to the north, Lazio to the west and south-west and Molise to the s…more

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Lazio

Lazio

Lazio

 Lazio IGT is the region-wide IGT (Indicazione Geografica Tipica) title used for the Lazio region of western central Italy. It is in fact one of six IGTs used in Lazio, but is the by far the most widely used – largely because it covers the entire region

 

Wines produced under the Lazio IGT title may be red, white or rosé in color, and still, sparkling, sweet or dry in style. The sweet wines are even sub-categorized down into passito (from dried grapes) and vendemmia tardiva (from late-harvest grapes). Merlot-based red is the predominant style produced under this title, but there are few strong patter …more

Lazio is a region in central Italy, and home to the ancient capital city of Rome. Like many Italian wine regions, Lazio’s vine heritage is ancient. Its first inhabitants were the Etruscans, though it was the Latins who gave the area its original name Latium. The Romans brought the region into another era by improving trade and agriculture, although after the collapse of the Roman Empire the land was neglected. Only in the 1870s, when Rome became the capital of Italy,…more

 

Sardinia

 

Sardinia

Sardinia

Sardinia, 150 miles (240km) off the west coast of mainland Italy, is the second-largest island in the Mediterranean Sea. Covering roughly 9,300 square miles, it is almost three times the size of French-owned Corsica, its immediate neighbor to the north, and only marginally smaller than Italy’s other island region, …more

 

VI  –   Vinotables rating de los vinos

To be posted

 

If_I_am_missing

Tasting No. 37 – April 14, 2014 – Wines from North-Western Italy

09 Wednesday Apr 2014

Posted by Alfonso Sanchez in Tasting Meetings

≈ 1 Comment

Tags

Barbera, Barolo, Franciacorta, italy, Liguria, Lombardy, Nebbiolo, North-Western Italy, Piemonte, Valle D'Aosta, Vermentino

cropped-notables.jpgRestaurante Capri Abril 14 de 2014

CONTENIDO

  1. Presentadores
  2. Participantes
  3. Los Vinos y el Menú
  4. Información sobre los vinos
  5. Notas regionales
  6. Vinotables rating de los vinos

PRESENTADORES

Orlando Reos, Alfonso Sánchez

TIPO :  Blanco: Abierta.  Rojos: Ciega

 PARTICIPANTES

Mario Aguilar,  Italo Mikow, Orlando Reos,  Alfonso Sánchez, Jairo Sánchez, Peter Scherer, Miguel Segovia

LOS VINOS Y EL MENÚ

Esta degustación es la segunda de la serie de vinos de  Italia programada para el 2014, que en esta oportunidad incluye las cuatro regiones viníferas de Piemonte, Lombardía, Liguria y Valle D’Aosta.  Los vinos de algunas de las subregiones (p.e. Valle  D’Aosta) son dificiles de encontrar en el mercado del área de Washigton D.C.  y los del Piamonte de la calidad establecida para las degustaciones club son relativamente costosos, especialmente los Barolos.  Además estos últimos requieren un añejamiento de al menos 5  a 7 años para estar en su punto lo cual los hace aún más dificles de conseguir.  Por lo tanto se ha buscado un grupo parcialmente representativo de la región dentro de estas limitaciones.  En cuanto a la cantidad de vinos, y dado el número de participantes nos limitamos a un blanco y tres tintos y eliminamos un Franciacorta espumante de Lombardía que pensamos en un momento ofrecer.  Recomendamos no dejar de degustar estos espumantes de Lombardía que pueden ser excelentes.  Los tintos son de gran cuerpo, tánicos y pueden mejorar notablemente con unos años mas en la botella.  Semejantes a los Borgoña (Cote D’Or).

 Los Vinos

  • Punta Crena – Vermentino Vignetto Isasco 2012  – Liguria
  • Marcarini –  Barolo Brunate 2008 – Piemonte
  • Marchesi di Gresy –  Barbaresco – Martinega 2008 – Piemonte
  • Seghesio –  Barolo – la Villa 2007 – Piemonte

El Menú

  • Ensalada de marisco fría con aceite y sal
  • Gnocchi gratinados con tomate
  • Ensalada verde
  • Ternera con salsa sorrentina

INFORMACIÓN SOBRE LOS VINOS

(All information obtained and condensed from several Internet articles)

Punta Crena – Vermentino – Vignetto Isasco 2012

punta-crena-vigneto-isasco-vermentino

The Appellation.  This wine is produced in the Colline Savonesi of the Riviera Ligure di Ponente.  The vines ar grown in terrazes that shaoe the landscape of the region and that requires harvesting by hand in small baskets that preserves the grapes from prematur cruching and oxidation.  Located in the coastal strip that separates the sea from the Alps, the region is subject to climateic influence of the Ligurian Sea (mediterranean) and the Alps.  The varieties grown here are mainly Crovino, Lumassina, Mataossu, Pigato, Rossese, Sangiovese, Vermentino.

The Winery. The Ruffino family has oned this winery for over 500 years.  Located some 60 miles west of Genoa  in Varigotti at some 350 m of altitiude. and about 1200 m from the coast. Punta Crena is named for a large promontory jutting into the sea at the edge of the village. The rocks in Varigotti have an unusually high aluminum content; as the rock breaks down the aluminum is released and washes into the clay soil, where over several years it oxidizes and turns red. This soil is found only in Varigotti and certain areas of Provence (which is just a few hours away by car).  The winery does everything the same way our ancestors have for hundreds of years. They even build their stone terraces by hand, using the method established here three thousand years ago. The winery states on ots webpage that theirs is  “un vino fatto di sole, mare, lavoro e passione”.

The grapes are hand collected and trasportes to the pressess in small containers to keep their integrity.  All vinification in stainless steel, no machines are used for pumping over.  Instead the wine is trasported using the pressure gerated by the fermentation gases.   Wines spend four months on the lees, generally no malolactic fermentation, depending on the conditions (esp. acidity level) of each vintage. Vine Age: 16-31 years.

The Wine.  Vermentino (or ‘Rolle’ in southern France known also as Rollo, Pigato, Malvoisie de Corse, Favorita) is a Mediterranean white-wine grape found principally in southern Europe, notably southern France, northern Italy, and the islands of Corsica and Sardinia. While many argue that it is of Spanish origin, Vermentino is most associated with Liguria (where it is known as Pigato) and in Riviera Ligure di Ponente. It is used in blended and varietal wines in such well-known DOCs as Colli di Luni and Cinque Terre.  Vermentino grapes are typically used to produce light, attractively aromatic wines with refreshing acidity and leafy, lemon-tinged flavors. In contrast, the Vermentino wines of Bolgheri in northern Tuscany are more highly regarded for their depth and complexity, and can be likened to Viognier for their floral, slightly soapy characteristics. Few Vermentino wines have the structure to reward cellaring, thus they are best consumed young. 

Food matches: Ligurians produce Vermentino wines to go with theyr excellent seafood.  Popular pairingas are:  Fried marinated sardines (sardine a scabecciu); clam soup (zuppa di vongole), thin-sliced octopus drizzled with sudachi (a Japanese citrus fruit), Hushpuppies (deep-fried cornbread balls); deep-fried shellfish turnovers (empanadas de mariscos). baked King George whiting fillets.

Alcohol: 12.5%; Price: $24

This wine has not been rated yet by the experts.

Marcarini –  Barolo Brunate 2008

Marcarini Barolo BrunateThe Appellation.  Barolo is a red Denominazione de Origen Controllata a Garantita (DOCG) wine produced in the northern Italian region of Piedmont.  The zone includes the communes of Barolo, Castiglione Falletto, Serralunga d’Alba and parts of the communes of Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Roddi, Verduno, all in the province of Cuneo, south-west of Alba. Only vineyards planted in primarily calcareous–clay soils in the hills with suitable slopes and orientations are considered suitable for Barolo production.  La Morra, built in the Barolo production area, is 13 km far from Alba, and includes the villages of Annunziata, Berri, Rivalta and Santa Maria. Barolo is often described as having the aromas of tar and roses, and the wines are noted for their ability to age and usually take on a rust red tinge as they mature. When subjected to aging of at least five years before release, the wine can be labeled a Riserva.

The Winery. The Brunate cru lies in the commune of La Morra and Barolo and is one of the most famous in the region. This 4.5 hectare vineyard, re-planted in 1980/1986, is at 300m with south/south-west exposure. For several generations our family has owned a considerable part of the Brunate vineyards; Brunate has been recognized as one of the Langhe’s most important cru zones since the 1300s.  Wine is produced by “traditional” methods through rigorous work in the vineyard, low yield per hectare, harvesting the grapes when they are completely and perfectly ripe, and carefully selecting the grape bunches for vinification. The fermentation is strictly controlled, and the maceration of the must in contact with the skins lasts for at least four weeks. When the malolactic fermentation is completed, the wine ages in medium-sized Slavonian oak barrels (20/40 hl) for at least two years. Overall, it is subject only to traditional winemaking techniques.

The Wine.  Single-vineyard. One hundred per cent Nebbiolo grape.  The Brunate cru is one of the most famous in the Barolo region – apparently celebrated as early as the 1300s! – and expresses the elegance of La Morra to perfection. Élevage is at least 2 years in 20/40-hl. barrels of Slavonian oak, followed by a third year in bottle. The wine has a magnificent garnet-red color with intense ruby-red reflections. The nose is composite, rich, full and persistent, with hints of vanilla, sweet spices, tobacco, mountain hay and underbrush. Impressive taste sensations reveal the wine’s imperious, noble, warm and velvety character, and the flavor is long and intense. To be served in crystal glasses with very large bowls.  Austere and imposing, displaying characteristic power and strength.  Cellar life of 20 years, more in the finest vintages.

Food Pairing: Red meats, game

Alcohol 14%; Price: $56

Experts Ratings: WA 94+, IWC 92, WS 88

Marchesi di Gresy –  Barbaresco – Martinega 2008

Marinega BarbarescoThe Appellation:  Situated in the Commune of Barbaresco at Martinenga, south facing exposure at 280 m a.s.l., Martinenga Barbaresco takes its name from the vineyard.

The Winery: The Tenute Cisa Asinary dei Marchesi di Grésy, made up of three estates situated in the Langhe and Monferrato zones. The Martinenga estate in the Langhe grows primarily Nebbiolo grapes for the production of Barbaresco D.O.C.G., Barbera and Cabernet Sauvignon. Nearby is the Monte Aribaldo estate where Dolcetto d’Alba and Chardonnay are grown. In Monferrato, the La Serra estate produces exclusively Moscato d’Asti D.O.C.G.

The Wine: Nebbiolo 100%.  Vinification on skins: 8/10 days fermentation with floating cap followed by 5/10 days fermentation with submerged cap. Daily pumping over. Malolactic fermentation is carried out in full at a controlled temperature after the alcoholic one. Aged in French barriques of 225 liters for few months, then in Slavonian oak casks of 25hl for 12 months followed by a maturation in bottle for 12 months.  can be kept 20 to 25 years.

Food Pairing: Meat, poultry, and aged cheeses

Alcohol 14.5%; Price: $50

Experts Ratings: WA 93;  W&Spirits 92; WE 91; IWC 90

Seghesio –  Barolo – la Villa 2007

fratelli-seghesio-la-villa-baroloThe Appellation : Barolo – DOCG

The Winery: Brothers Aldo and Riccardo Seghesio began bottling their wine from their ten-hectares in the La Villa cru in 1988; the cru, in the Castelletto subzone not far from Manzone’s Gramolere, is another one of the most precipitous, best-drained expositions in all of Barolo, reached only by a ride of switchbacks up from the town of Monforte.

The Wine.  Nebbiolo 100%.  Seghesio’s Barolo is concentrated, big and muscular with pure Nebbiolo aromas and velvety texture. The estate is no-longer the secret of those in-the-know, ever since the 2004 vintage received 95 points from the Wine Spectator. Ageing:   24 months in French oak barriques and tonneaux with a further 12 months in bottle prior to release.

Alcohol:  15%;  Price: $52

Expert ratings:  WA 93; IWC 91

REGIONAL NOTES

Piemonte, Lombardía, Liguria and Valle D’Aosta.

The Aosta Valley (Valle d’Aosta) covers a mountainous corner of Italy’s far northwest, where the nation’s borders meet those of France and Switzerland. It is Italy’s smallest and least populous region, just one eighth the size of neighboring Piedmont in the Graian Alps. It is a narrow mountain valley about 25 miles (40km) long and vineyards lie within this narrow strip of land, mostly running along the left bank of the Dora Baltea river, where the soils are a mix of sand and clay. Those vines planted slightly higher up off the valley floor are exposed to cooler temperatures (particularly at night) but enjoy an abundance of sunshine during the daytime.

French is the official second language here, and French grape varieties are just as common here as Italian varieties (Chardonnay and Gamay grow cheek-by-jowl alongside Nebbiolo and Dolcetto). In addition to the more familiar grape varieties, the Institut Agricole Régional has indexed 13 native regional grapes, some well suited to use in single-variety wines, others used only in blends. Among the reds are Petit Rouge and Fumin, but the most prevalent is Picotendro, the local form of Nebbiolo. Fruity whites are produced in both dry and sweet styles, from Moscato Bianco and Pinot Grigio (sometimes known here as Malvoisie). The valley’s continental climate means that winter arrives early, making early-ripening varietals the most successful here.

Around three-quarters of Aosta Valley wine is produced by six co-operative wineries, which between them have 450 grower-members. Annual production is approximately 30,000 hL (792,000 gallons): under a quarter of that qualifies for DOC status and the majority is sold locally.

Aosta Valley has no DOCG titles but produces excellent wines. In Valle d’Aosta, together with the white wines in the area of Morgex from Prie Blanc grapes, delicious dessert wines such as Malvasia di Nus and Moscato di Chambave are produced. Slightly more downstream there are delicate red wines from Fumin, Pinot Nero, Petit Rouge grapes, up to the Nebbiolo di Donnas, in the best exposed plots of land on the banks of the Dora Baltea river.

Liguria is a wine region located on the Mediterranean coast of Italy  and spreads between the French border to Tuscany, Though much of the scenery is indeed stunning, it’s also rocky and steep, creating quite the viticultural challenge. But despite this, wine has been produced here for many centuries, dating from the Etruscan and Roman era.  Vineyards are sprinkled throughout Liguria wherever conditions permit, some so remote they can only be reached by boat. Most of these are small boutique operations, dedicated to making the most out of these steep and difficult surroundings. The slopes do have their benefits, shielding some of the coldest winds and yielding limestone rich soils that produce excellent, minerally white grapes, many particular to the region. Coronata, which has Riesling-like properties, is produced in the poetically named Colli di Lune (Hills of the Moon) DOC. Pigato, found in Riveria Ligure di Ponente among other wines, has unique, bone dry saline flavors with a slightly pine-like aroma which are an excellent match for briny seafood and herbal pasta dishes. Buzetto and Lumassina are also found as varietal releases and blends. Golfo di Tigulio is known for its passito (sweet) wines that are made from blends using the local Bianchetta Genovese white grape.

 The most famous Ligurian wine is Cinque Terre (Five Lands), for the villages of Monterosso al Mare, Vernazza, Corniglia, Manarola and Riomaggiore. Vineyards here are so steep that a monorail system has been built for harvest time to carry the grape bushels to the production houses. The wines are mostly dry whites from Bosco, Albarola and Vermentino. These are also produced as Cinque Terra Sciacchetra, a traditional sweet wine that has been produced since at least the early centuries AD.

Lombardy (Lombardia) region is the industrial powerhouse of the country by contratst it produces some of the most artisan, small production wines made here and surprising pockets of beautiful unspoiled wine country. Nestled in the northwest of Italy, Lombardy is situated just below Switzerland and to the northeast of Piemonte. The main center of commerce is bustling Milan and the region has an array of beautiful “art cities” including medieval Bergamo, Cremona (home of the violin where Stardivarius had his workshop) and Mantova (famous for its literary festival). Lombardy is blessed with spectacular lakes, from chic Lake Como, to exuberant Lake Garda to darling Lake Iseo and peaceful Lake Maggiore. Landscapes range from lakeside Grand Tour villas and lush gardens, to the Alpine scenery of the Valchiavenna and Valtellina.

Today many wineries are indeed located in converted monasteries. DOCGs in Lombardy include Franciacorta (Italy’s best bubbly), Valtellina Superiore (high altitude wines) and Sforzato di Valtellina. Some famous DOCs here include Lugana and Garda, while lesser known DOCs include Botticino (near Brescia), Moscato di Scanzo and Valcalepio (both near Bergamo), and Oltrepò Pavese (south of Pavia).

Franciacorta is well known to wine lovers for its ultra premium and much more expensive bubbly (more akin to Champagne). The Franciacorta wine zone is responsible for some of Italy’s most prestigious sparkling wines. Located along the shores of Lake Iseo, vineyards are planted in well-drained soils. by the cellarmaster. Pretty Lake Iseo is surrounded by vineyards growing Pinot Bianco, Pinot Noir, Chardonnay, Cabernet Franc, Cabernet Sauvignon, Barbera, Nebbiolo and Merlot. Big names in the Franciacorta wine world include Ca`del Bosco, Bellavista, Cavalleri, Monterossa, Contadi Castaldi, Mosnel, and Bersi Serlini.

The sparkling wines of this area are composed primarily of the Chardonnay and Pinot bianco grape with a maximum 15% of Pinot nero allowed. The area has a Crémant style wine, known under the name Satèn, that has less CO2 than the standard sparkling wine but is more “bubbly” than a frizzante. This wine is not allowed to have any Pinot nero in the blend. The rosé sparklers are required to have a minimum 15% Pinot nero. The vintage -dated wines are required to have a minimum of 85% grapes from the indicated vintage and must be aged for at least 30 months prior to release. Non-vintage wines must be aged for at least 18 months. The Franciacorta sparklers are often a little sweeter than Champagne with the brut style having up to 20 g. per liter of sugar while brut Champagne can have no more than 15 grams.

While sparkling wine production accounts for more than half of the Franciacorta area’s production, many producers have begun focusing on make red Bordeaux- style blends and Burgundy-style Chardonnays aged in oak . Despite the frequent use of Pinot nero in the sparkling wines, a still Burgundian-style red Pinot nero is not permitted under the Terre di Franciacorta DOC.

The Piedmont wine region wraps the northwestern arch at the top of the Italian boot, and sits at the base of the Alps and Apennines. Hence its name. Some white wines are made here but reds rule the Piedmont with their world famous Barolo and Barbaresco wines.   A few of the major appellations in the region are Barbaresco, Barbera, Barolo, Dolcetto, and Asti.

The Dolcetto wines are not sweet as the name could imply. Dolcetto is distinctly dry and light bodied and is frequently the first wine served in a traditional Piedmontese meal. It is easy drinking like a French Beaujolais but contains more tannin.  The Barbera results in medium to full body, frutyand with good acidity to go with food. The Nebbiolo is is the grape used to make the full bodied, high tannin and alcohol Barolo and Barbaresco with a long bottle life.  Piemonte is also home to a variety of local white grape specialities, which to my palate share delicacy, dryness and an aroma that often reminds me of ripe pears. Cortese is the grape of the most respected white, Gavi; the perfumed Arneis has been very fashionable as Roero Arneis

Barolo is a red Denominazione di Origine Controllata e Garantita (DOCG) wine produced in the northern Italian region of Piedmont. It is made from the Nebbiolo grape and is often described as one of Italy’s greatest wines. The zone of production extends into the communes of Barolo, Castiglione Falletto, Serralunga d’Alba and parts of the communes of Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Roddi, Verduno, all in the province of Cuneo, south-west of Alba. Only vineyards planted in primarily calcareous–clay soils in the hills with suitable slopes and orientations are considered suitable for Barolo production. Barolo is often described as having the aromas of tar and roses, and the wines are noted for their ability to age and usually take on a rust red tinge as they mature. When subjected to aging of at least five years before release, the wine can be labeled a Riserva.

In the past Barolos often used to be very rich on tannin. It could take more than 10 years for the wine to soften up and become ready for drinking. Fermenting wine sat on the grape skins for at least three weeks extracting huge amounts of tannins and was then aged in large, wooden casks for years. In order to appeal to more modern international tastes, which preferred fruitier, earlier drinking wine styles, several producers began to cut fermentation times to a maximum of ten days and age the wine in new French oak barriques (small barrels). “Traditionalists” have argued that the wines produced in this way are not recognizable as Barolo and taste more of new oak than of wine.

The main difference in Barolo and Barbaresco is in the soils. The soil in Barbaresco is richer in nutrients and, because of this, the vines don’t produce as much tannin as found in the wines of Barolo. Both wines smell of roses, perfume and cherry sauce — and they both have a very long finish. The difference is in the taste on the mid-palate; the tannin won’t hit you quite as hard in the Barbaresco.  Barolo requires wines be stored for 3 years before release, whereas Barbaresco only requires 2 years.

 VINOTABLES RATINGS FOR THIS TASTING:

1. Punta Crena – Vermentino – Vigneto Isasco 2012. Min 78; Max 92; Promedio 88.3.

2. Marcarini Barolo Brunate 2008.  Min 85; Max 95; Promedio 88.8.

3. Marchesi de Gresy – Barbaresco – Martinenga 2008.  Min 89; Max 94; Promedio 91.3.

4. Seghesio – Barolo – La Villa 2007.  Min 90; Max 96; Promedio 92.5. 

El mejor Vino: Seghesio – Barolo – La Villa 2007

[Inicio] [Degustaciones]

Tasting No. 36 – March 10, 2014 – Wines from North-Eastern Italy

05 Wednesday Mar 2014

Posted by Alfonso Sanchez in Tasting Meetings

≈ Leave a comment

Tags

Amarone, Friulano, italy, North-Eastern Italy, Pinot Grigio, Prosecco

cropped-notables.jpgRestaurante Capri
March 10 de 2014

CONTENIDO

  1. Presentadores
  2. Participantes
  3. Los Vinos y el Menú
  4. Información sobre los vinos
  5. Notas regionales
  6. Vinotables rating de los vinos

PRESENTADORES

Jairo Sanchez, Italo Mirkow

Jairo_Sanchez

20130729_Italo_Mirkov

PARTICIPANTES

Mario Aguilar, Carlos Algandona,  Cecilio-Augusto Berndsen, Juan Luis Colaiacovo, Italo Mikow, Orlando Reos, Agustín Riveros, Alfonso Sánchez, Jairo Sánchez, Miguel Segovia

LOS VINOS Y EL MENÚ

Esta degustación abierta es la primera de la serie de vinos de  Italia programada para el 2014, que en esta oportunidad incluye las las tres regiones viníferas de Trentino Alto-Adige, Veneto y Fruili-Venezia Giulia.  Por las características enológicas de la zona hemos seleccionado un vino espumoso Prosecco, DOC Veneto, un vino blanco Pinot Griggio DOC , un vino blanco Friulano Collio Goriziano DOC y un vino tinto Amarone de la Valpolicela Superior DOCG, que reflejan la producción de las tres regiones que componen la Zona Administrativa de Triveneto. Los vinos son representativos de las mas importantes variedades de uva, emblemáticas de cada región y se destacan por su calidad y aceptación en los mercados internos y externos.

  • Zardetto Prosecco di Treviso Brut – NV
    • Mejillones en Salsa Blanca 
  • Barone Fini Pinot Grigio
    • Ensalada Capres
  • Collio Friulano – Schiopetto – 2011
    • Risoto con Calamares, Almejas y Camarones
  • Masi Costasera Amarone -2009
    • Mar y tierra (pescado Grupper en Salsa Livornesa y carne a la parrilla)

INFORMACIÓN SOBRE LOS VINOS

(All information obtained and condensed from several Internet articles)

 Zardetto Prosecco di Treviso Brut

ZardettoYear – Vintage: N/V

Composition, Grape:  Glera Grape 95% (Prosecco), Chardonnay 5%

Style: Spakling White

Winery: Zardetto.

Region, Sub Region : Veneto, Conegliano, DOC Prosecco Treviso

Alcohol APV : 11.5% Vol.

Price or price range: ?

Place of Sale:  Total Wine

Producer Description.  Rich lemon and fresh herbs aromas, with nice bread crust hints, that arrive together to the palate with delicious flavor energy.

Wine-maker notes. A blend of 95% Prosecco and 5% Chardonnay.  Crystal clear with a hearty white foam and fine perlage. Fresh fragrant aromas and a delicately soft and harmonious taste are the hallmarks of this quintessential aperitif wine.

Critical Acclaim.  As one of the first companies to introduce and distribute Prosecco in Italy, Zardetto is conquering the global market, and is having great success thanks to the high quality of its products. Owner Fabio Zardetto, always attentive to his customers’ needs, has invested countless resources in search of quality, resulting in consistent technological improvements that have strengthened the company’s business and consolidated its market position. Zardetto now delivers a complete and versatile Prosecco to the educated consumer, the discerning journalist, or the curious visitor, thanks to the powerful combination of land and climate, state-of-the-art technology, hard work, and most importantly, excellent wine.

Zardetto, located in the heart of the famous Prosecco vineyards in the beautiful Conegliano hills, 40 miles from Venice, has been a leader in sparkling wine production for more than 30 years. Zardetto controls the entire production process, starting from vineyard management and continuing until the Prosecco reaches the consumer. In 2002, Fabio turned his efforts to the construction of a new winery. Today, Zardetto owns a large and modern winery, that houses a tasting room with picturesque vineyard views and a Prosecco wine shop. The winery incorporates the most sophisticated technologies, a team of skilled experts, and a strong partnership with grape growers.

The grapes for this Prosecco come from the Treviso hills where the Glera variety has always been part of the agricultural community. In this brut version the typical features of moraine soil and the aromatic fragrance given by its closeness to the nearby woods of the Treviso Prealps are greatly exalted. Serve it: 7-9 °C (44-46 °F), in a sparkling wine flute.

Gold Medal International Wine Cellar 2013
Wine Enthusiast 2011:  86/100

Wine Spectator 2013. 86/100 Zardetto’s easy DOC Prosecco (from the newly enlarged production zone) offers a      fresh and cheerful drinking experience with lime, green apple and drying mineral.

AlisonNapjus 3/2/2012 – Firm, with a refined bead and subtle notes of blanched almond, honeysuckle, quince and zesty spice. Crisp finish. Drink now. 90,000 cases made.

The Winwe Advocate – 88 Points. – The NV Prosecco Brut is a richer, creamier wine than the Brut Cuvee Private. Here the fruit tends towards ripe yellow peaches, with flowers, spices and minerals that add complexity. The finish is long, generous and nicely balanced.

People Notes.Clear, pale lemon-green with a pillar of very fine bubbles. The nose is clean with medium intensity and notes of apricot, pear, white pepper, yeast and faint grass. The palate shows a dry wine with medium acidity and flavors of lime, green pear, steel and some yeast. This has a medium body with a medium finish and is a good wine.

HOW TO SERVE IT.  7-9 °C (44-46 °F), in a sparkling wine flute. 

Barone Fini  Pinot Grigio

 Fini

 Winery:  Barone Fini

Region, Sub Region: Trentino-Alto Adige Valdadige

Country : Italy

Alcohol APV : 11.5% Vol.

Price or price range : ?

Place of Sale: Total Wine

Critical Acclaim : 86/100 Pnt

Producer Notes:  A crisp dry wine from northern Italy it is fresh and fruity with a flowery bouquet. A perfect accompaniment to light dishes or by itself as an excellent aperitif. Soft, round fruit fills the mouth with ripe, juicy flavors. A long finish glides into flavors of ripe apples and lichee nuts. A wine to be enjoyed alone, as an apéritif, or with shellfish, fowl and light meals that include vegetarian dishes.

Wine Expectator:  Soft and round with ripe juicy flavors, Barone Fini Pinot Grigio is a refreshing and expressive wine. The family wine making history goes back six centuries and today is done in the most modern style. All of their wines are entirely grown and produced in the Trentino-Alto Adige region of Northern Italy and their hillside Pinot Grigio vineyards average 25 to 30 years of age. Following all the strict guidelines of the Italian DOC, grapes are all hand picked and sorted manually before fermentation. Crushing and fermentation take place in a state-of-the-art winery under careful temperature controlled conditions. This is quality DOC Pinot Grigio at the the price of IGT. Great value.

 Producer Description,  Winemaking has consistently been part of our family business for at least six centuries and was offi cially recorded by the administration of the Republic of Venice on October 24, 1479 when we were given duty free privileges.

Today, we take a modern approach to winemaking with two primary objectives: first, producing quality, approachable wines, and  second, keeping our family-owned and operated business market-nimble, involving all of the members of our immediate family.

Our wines are entirely grown and produced in the Trentino-Alto Adige area to our winemaking specifi cations, where for decades our long-standing relationships and knowledge of the area gives us access to the best grapes grown from the vineyards we choose. We have only produced D.O.C. wines, proving that our wines meet the highest standards from year to year. For generations Barone Fini wines have been produced with the minimal aid of human interference. Our family has always believed that maintaining the natural balance of the plant and making our wine with the least human intervention only makes sense. The Fini family’s strong cultural history has always promoted culvitation techniques that minimize environmental impact. We guarantee we will continue to pursue our natural ways for generations to come.

Pinot Grigio Wines. Pinot Grigio  is more than just the Italian name for the Pinot Gris grape variety; it also embodies stylistic differences. ‘Pinot Grigio’ wines are typically quite different from ‘Pinot Gris’ wines, even though they are made from the same variety. The difference is so well established that the two are often treated as distinct varieties.

The refreshing Pinot Grigio style has enjoyed great success in various countries, most recently the United States, (where it is fondly nicknamed ‘Greej’) and Australia. The most common descriptors of the style are ‘light’, ‘crisp’ and ‘dry’. Aroma notes citing lemon, green apple and blossoms complement these characteristics. A crisp dry wine from northern Italy it is fresh and fruity with a flowery bouquet. A perfect accompaniment to light dishes or by itself as an excellent aperitif.

Ripe Pinot Grigio GrapesThe Grigio style is achieved by harvesting the grapes relatively early, which helps to retain the variety’s naturally high acidity. To retain freshness and ‘zing’, fermentation and storage typically take place in stainless-steel tanks. If barrels were used, this would add palate weight and sweet vanilla-like aromas, which would detract significantly from the clean, simple style. Pinot Grigio wines are almost always intended for consumption within a year or two of harvest, so extended cellaring is neither nor advisable.

North-eastern Italy (Veneto, Friuli-Venezia-Giulia and Trentino-Alto Adige) remains the world epicenter of Pinot Grigio production; the region exports vast quantities of the wine each year, mostly to the United Kingdom and US. In some parts of Italy, the variety is used to make sparkling wines, although it is notably absent from the nation’s most serious sparkling style, Franciacorta.

Some wineries in the New World have chosen to produce both Pinot Grigio and Pinot Gris wines, in contrasting styles. Wines labelled as Pinot Grigio are made in a crisp, dry style, whereas those labelled Pinot Gris are richer, weightier and more complex both in terms of mouthfeel and aromatics. Each style has its place in the wine spectrum; the former performs well as an aperitif, the latter is more of a food wine.

Food matches include:
 Zuppa di vongole (clam soup); goat cheese, rocket & walnut salad.: Fish tacos; conchitas a la Parmesana

Collio Friulano – Schiopetto – 2011

SchiopettoVarietal:  Friulano 100%, White Wine Winery: Mario Schiopetto Region, Sub Region, Appellation : Friuli-Venezia Giulia, Collio Goriziano DOC Alcohol per Volume APV: 13% Price or price range:  ? Place of Sale: Gary’s, New Jersey

a.1.- Producer Description:  See text

a.2.- Critical Acclaim: 91 points W. Spectator,  88 points W. Enthususiast

Expert Reviews.

Kerin O’Keefe — (11/1/2013).-Made with the Friulano grape—formerly known as Tocai Friulano—this white offers lemon peel and mineral aromas that carry over to the palate. It’s long and linear, with a crisp finish.

 Tom Hyland, Chicago. My favorite of the Schiopetto whites from 2010 (and often my favoriteevery year, as it is a toss up between this and the Sauvignon) is the Friulano. Friulano is somewhat of a chameleon grape in this region, as local terroir is a key characteristic of this variety; I have tasted examples that are more fruit-driven, while others tend to feature more of a minerality. This has beautiful aromas of golden apple, Anjou pear, quince and chamomile; there is excellent persistence and vibrant acidity along with outstanding complexity. This is an outstanding wine and among the two or three very best examples of Friulano produced each year, a statement I make without any doubt and one that confirms the brilliance of the wines of this great winemaking family in Collio.

 Friuli-Venezia Giulia wine (or Friuli wine) is wine made in the northeastern Italian region of Friuli-Venezia Giulia. Once part of the Venetian Republic and with sections under the influence of the Austro-Hungarian Empire for some time, the wines of the region have noticeable Slavic and Germanic influences. There are 11 Denominazione di origine controllata (DOC) and 3 Denominazione di Origine Controllata e Garantita (DOCG) in the Friuli-Venezia Giulia area. The region has 3 Indicazione Geografica Tipica (IGT) designations Alto Livenza, delle Venezie and Venezia Giulia. Nearly 62% of the wine produced in the region falls under a DOC designation. The area is known predominantly for its white wines which are considered some of the best examples of Italian wine in that style.[1] Along with the Veneto and Trentino-Alto Adige/Südtirol, the Friuli-Venezia Giulia forms the Tre Venezie wine region which ranks with Tuscany and Piedmont as Italy’s world class wine regions.

The winemaking history of the Friuli-Venezia Giulia has been strongly influenced by the history of the Friuli and Venezia Giulia regions that were important stops along the Mediterranean spice route from the Byzantine Empire to the trading center of Venice. During the Middle Ages, travelers passing through this area brought grapevines from Macedonia and Anatolia. Under the Habsburg reign, the French grape varieties were introduced. Prior to the phylloxera epidemic over 350 grape varieties were grown in the region. During the 19th century, the region served as a major Mediterranean port for the Austro-Hungarian Empire which bought a Teutonic influence to the area.

Following the phylloxera epidemic, winemaking in the Friuli region was very muted and did not begin to garner much attention till the 1970s.[3] The international popularity of Pinot grigio in the 1980s and 1990s help to change the dynamic of Friuli-Venezia Giulia winemaking. Prior to this time vineyard owners sold their grapes in bulk to co-ops and négociant-like wineries that would blend the grapes together. With the success of Mario Schiopetto in bottling and marketing the product of his own vineyard, other vineyard owners followed suit and began opening up small wineries of their own.

Masi Costasera Amarone 2009

Mast Costa Sera

Grape, Blend Composition:  Corvina, up to 75%, Rondinella, up 35%, Molinara y otras hasta 10%.

Winery: Masi Region:  Sub Region, Appellation  Veneto, Valpolicella Classico DOCG

Alcohol  por Volumen APV : 15 %

Price or price range: ?? Place of Sale:  Gary’s N. Jersey a.1.- Producer Description: See Text a.2.- Critical Acclaim : WS 92 points, WA 91

Winemaker’s Notes:  Costa Sera: The coasts which face the sunset are the best ones in the Valpolicella Classica for producing a high quality Amarone. Here, where the day is longer, the wines, which overlook Lake Garda, benefit from the reflection  of its light and its milder climate. Amarone is a unique wine due to its origin, ancient grape varieties and production methods (vinification of grapes that have been semi-dried for 3-4 months on bamboo racks). The Costasera Amarone expresses particular majesty and complexity. Ideal with red meats, game and mature cheeses. An excellent wine for the end of the meal and for ageing. Serve at 17ºC (63ºF)

Proud, majestic, complex and exuberant: this is Masi’s gentle giant. A benchmark for the Amarone category, which, together with Barolo and Brunello, makes up the aristocracy of the Italian wine world.

The product of Masi’s unrivalled expertise in the appassimento technique, whereby traditional grapes for the Valpolicella Classica area – Corvina, Rondinella and Molinara – are laid out on bamboo racks to concentrate their aromas during the winter months.

Look: very dark ruby red.
Nose: baked fruit, plums and cherries.
Palate: fruity tastes, with hints of coffee and cocoa. Very well balanced

Wine Advocate 91 Points.  The 2009 Amarone della Valpolicella Classico Costasera is a richly layered Amarone that shows youthful energy and budding complexity despite the fact it is only at the beginning of its evolutionary course. Immediate layers of dried fruit and pressed blackberry peel back to reveal etched mineral tones, loads of tobacco, exotic spice and even a hint of bitter chocolate. Like many of the best Amarones on the market, this wine is distinguished by its exceptional mouthfeel: Softness, thickness, sweetness and dark concentration are among its best assets. Drink 2015-2024.-ML

 Wine Spectator 92 Points.  Rich and earthy, with a note of forest floor, this tobacco-laced version is firm and structured. The fine texture carries a core of plum compote, coffee, treacle, date and licorice. Offers a lasting finish of grilled herbs. Drink now through 2024. 35,000 cases made.–AN

The Valpolicella Blend is based on three indigenous red-wine grape varieties grown in the Veneto region in Italy’s northeast. Corvina, Rondinella and Molinara are the trio primarily involved in the blend, though it could easily be argued that the production methods are equally as important. The Valpolicella DOC also allows for up to 15% of other red-wine varieties grown in the province of Verona, including Rossignola

Region Hierarchy

  • Amarone della Valpolicella Classico wine region Amarone della Valpolicella Classico wines are rich, red amarone wines from the traditional classico viticultural zone of Valpolicella in Veneto, north-eastern Italy.
One of Veneto’s most famous and prestigious wines, Amarone della Valpolicella has played a vital part in boosting the region’s status in the wine world. Those examples from the classico vineyards around Fumane, Marano, Negar and Sant’Ambroglio are considered the finest, and rank among the top wines in Italy.
  • Amarone della Valpolicella wine region Amarone della Valpolicella is an intensely flavored dry red wine made from dried (passito) grapes. It is made in the Veneto region of north-eastern Italy, and is arguably the region’s most prestigious red wine.
The amarone style developed as Veneto’s winemakers searched for a way to increase the body, complexity and alcohol content of their wines.

Wine Notes.  Previosuly Masi Amarone was not labeled as ‘Costasera’. Whatever the future holds for the region and its wine, the Vs of Veneto have made their mark on this era of wine history. The names Veneto, Verona, Vicenza, Valpolicella, Valpantena and Valdobbiadene have emerged with vigor into the 21st century, and now even the historic canal city of Venice has its own DOC (Venezia)

REGIONAL NOTES

Veneto Region.  Located in Northeast Italy, near the Austrian border, and one of the three regions making up the Tre-Venezie, Veneto is most famous for its city of love, Venice. In the wine world, Veneto is the top volume producer in the north of Italy. Production includes lovely spritzy Proseccos (also the grape name), as well as the easy-drinking white wine of Soave (made from the White grape,Garganega) and the red wine of Amarone.  Notable Facts. The wine of Soave is mostcommon white wine made here. Occasionally you can find an exceptional Soave, but for the most part the wine is easy-drinking and refreshingly pleasant. For the reds, the most popular are Amarone and Valpolicella – both made primarily from the good structured Corvina grape. While Amarone is always made in the recioto method (drying out the grapes to intensify the flavor), Valpolicella has a few different levels. Amarone is made from very ripe grapes, which are then dried and then pressed, producing an opulent, concentrated, full-bodied wine that has a distinctive and powerful taste that stays with you. Not for the lighter fare meal, this wine is almost port-like and delicious with cheese and/or dessert. Valpolicella can also be made in the recioto method, but it’s more often found in a dry style – the wine goes up in rank, from Valpolicella to Valpolicella Classico to Valpolicella Classico Superiore. And finally, the bubbly Veneto Prosecco. Made from the grape Glera is less fizzy than Champagne and occasionally has a slight sweetness. It’s absolutely delicious as a value aperitif.

Friuli-Venecia Giulia Region.  The Friuli-Venezia Giulia region is bordered by the Alps to the north separating it from Austria. Slovenia borders the region on the east and the Italian region of Veneto forms the western border and part of the southern border with the Adriatic Sea.[1] The northern half is very mountainous and gives way to flatter terrain and plains on the way to the sea. The climate is distinguished with very warm days and chilly nights that help maintain a balance in the grape between acidity and sugar levels and allows the grapes a long, slow growing season.[2] In summertime the mean temperature is around 73 °F (22.8 °C) with rainfall averaging 60 inches (1,530 mm). Harvest normally takes place in September.[4] The soils of the region vary from the calcium rich marl and flysch sandstone in the more hilly regions to clay, sand and gravel in the valley. The names of Friuli vineyards and wine estates often include the word ronco (plural ronchi), which is the Friulian word for a terraced hillside.

Trentino Alto Adige Region. Trentino-Alto Adige is the most northerly wine-producing region in Italy. Due to its complex geopolitical history, it is composed of two autonomous provinces named Trentino and Alto Adige. Trentino is almost entirely Italian speaking, while Alto Adige has a predominantly German-speaking population, who know their province by the name Sudtirol (South Tyrol in English). This is due to the region’s former status as part of the Austro-Hungarian Empire, from which it was re-claimed.

The area consists of the regions Trentino and Alto Adige, neighbors in Northeast Italy, and is part of the Tre-Venezie trifecta. The northernmost region of Italy is fairly hilly due its closeness to the the Alps, and many vines in Trentino are terraced along the hillsides for ideal sunlight benefits. Alto Adige, in turn, has more vines on the valley floors, but enjoys warmer summers.

 Notable Facts. White and sparkling are the name of the game here in quality and exports, although oddly enough, more red wine is produced. The majority of this red wine is drunk locally and in neighboring countries Reds are likely to be Merlot, Cabernet Sauvignon and Cabernet Franc, along with a few local varieties, most notably Schiaval. The white grapes are Pinot Bianco, Pinot Grigio, Traminer and Chardonnay. Chardonnay is the most-planted and most revered, while Traminer hails from Austria and has an amazingly light body, but is also intensely floral and delicious. Pinot Bianco and Pinot Grigio are the international players that make lively whites of good value. The sweet spot of Trentino Alto-Adige is Vino Santo- a wine not to be confused with Tuscany’s Vin Santo. Vino Santo (which means holy wine) is a sweet wine of the arkjklhjea made from dried grapes. Not found as much as Vin Santo, but still a treat

VINOTABLES RATINGS FOR THIS TASTING

Los comentarios sobre los vinos seleccionados fueron los siguientes (en el orden en que fueron servidos):

1. Zardetto Prosecco di Treviso Brut ($16). Frutoso, buena burbuja, buen balance de fruta y acidez. Puntajes entre 88 y 90, con un promedio de 89.1 puntos.

2. Barone Fini Pinot Griggio ($17). Color amarillo pálido, muy aromatico, frutoso, algo dulce y muy agradable de beber. Final largo. Puntajes entre 88 y 91, con un promedio de 89 puntos.

3. Friulano Schiopetto ($22). Color amarillo citrico muy intenso. Muy aromatico, con sabor herbáceo y mineral, suave al paladar; final simple. Puntajes entre 88 y 89, con un promedio de 88.7 puntos.

4. Masi Costasera Amarone ($?). Color de vino joven rojo violaceo. Aromas y sabores de frutas rojas y negras, madera y pasas. Buen cuerpo con muy buena estructura y balance. Final largo y complejo. Puntajes entre 90 y 92, con un promedio de 91.3 puntos.

El mejor Vino:Masi Costasera Amarone

 

 

 


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Tasting No. 26 – January 10, 2013 – Wines from Nothern Italy

02 Wednesday Jan 2013

Posted by ClubVino in Tasting Meetings

≈ 1 Comment

Tags

2013, Italia, italy, North of Italy

NotablesTransparent

Presenters:  Jairo Sanchez y Orlando Reos

Participants:

Asistirán nueve personas: Jairo, Orlando R, Miguel, Hugo, Agustin, Wilson, Cecilio A, Juan Luis y Mario.

Menu:

  • Primer plato: Ensalada Cesar, simple
  • Segundo plato: Pasta, Capellini Primavera
  • Tercer palto : Pescado, Poached Salmon
  • Cuarto Plato: Carne, Picatta di Vitello.
  • Postres: A elección, del menú de Capri

Wines

Amarone, Valpolicella, Venneto, APV 14 to 15%, $ 19

Amarone 2007   *** Decanter

from the producer web site – http://www.amaronevalpolicella.org      Amarone is a strong wine, structured, complex, elegant and velvety wine.

Ruby red in colour with garnet highlights. Made from dried Corvina, Corvinone and Rondinella grapes, by using the old technique of “appassimento” (dry process). Traditionally served with game, grilled and braised meat, and well matured cheese. Amarone is made with a blend of grapes: Corvina, Rondinella, Corvinone, Molinara, Oseleta. The grapes have been natural dryed for 4 month and they come all from Vigolo hill. The harvest is at beginning-end September, dependig on the wether and the selection is totally made by hand. The bunches naturally dried for 4 months in the drying facility where the grapes lose 40-45% of their original weight. The fermentation will be in temperature controlled steel tanks with natural yeasts for more than 60 days. and 3 times each day we make a gentle breaking up of the marc with air to extract much more as possible from the skins! The wine is then put into french oak barriques for 24 months and then 12 months in bottles before to be ready!

Traditionally Amarone is enjoyed with game, roasted and grilled meats, casseroles and well matured cheeses. Excellent with hearty dishes. Serve at 18°C and open the bottle at least an hour before consuming. This wine has the potential to age for more than 20 years.


Brunello de Montalcino, Toscana    – about 500 wines under this denomination.

2006 Casalino, Sangiovese Grosso, Sangiovese. Bonacchi Winery. Brunello di Montalcino, Tuscany, Italy. APV: 13.5  $ 39 T. Wine

Winemaker Notes:

An incredible wine, at sight, it is a deep ruby red color with garnet hues and a wide floral and persistent bouquet. The nose is full with wonderful aromas of violets, vanilla, and dried fruit. A real beauty, the palate has a generous full body with rich and creamy fruit, leading to a flourish of flavors including black cherry, savory vanilla, earthy notes, and a complex, fulfilling finish. This wine becomes more refined for 5-10 years.  Decanting Recommended.

Acclaim: Wine Enthusiast: 92.  Casalino’s Brunello is a dark, pleasurable wine enhanced by warm richness, mineral notes, toasted almond and sweet black cherry. The general smoothness and fullness of the texture is what sets this wine apart.  Monica Larner April 2011.


Gattinara o Langhe, Piemonte (a definir el lunes)


Gavi di Gavi, Piemonte (provincia de Alessandria)  about 172 wines available in the US.

Robert Parker WA 90 Points

Giuseppe Cortese Langhe Nebbiolo 2009

Aged for 12 months in large barrels, a small percentage of them new.  Sexy red fruit perfume complicated by nuances of earth and musky oak.  Sweet, silky and light on its feet; aromatic but distinctly soft for nebbiolo, in spite of its high-pitched notes of sappy cherry liqueur, menthol and orange peel.  Finishes with serious, dusty, slightly dry tannins that coat the tongue.

The Gavi, or Cortese di Gavi, DOCG is situated in the southern part of Piedmont, in north-western Italy. Its name derives from the town of Gavi, which is at the centre of the production zone, and the indigenous white grape variety from which it is made. Due to its close proximity with Liguria, its winemaking and gastronomic traditions are more Ligurian than Piemontese, which could explain the light and fruity style of this white wine.

Despite being more closely linked in style with its neighboring region’s wines, Gavi is still considered Piedmont’s white jewel in the crown. It gained DOCG status in 1998 and its vineyards are mainly found in the hills of 13 communes in the province of Alessandria (of which the most prominent are Gavi, Novi Ligure, Serravalle Scrivia and Arquata Scrivia).

Gavi was Italy’s first white wine to gain international repute and is still considered one of the top-ranking Italian whites today. Made exclusively from the Cortese grape, a variety which has a heritage dating back to the 1600s, this is a wine that reflects its terroir. It is noted for its bone-dry character and crisp, flinty and fresh acidity, coming from the mineral-rich soils of the area. The bouquet is particularly floral, offering delicate aromas reminiscent of white flowers, lemons, green apples and honeydew. It is a well-balanced wine, distinctly fruit driven with underlying hints of almonds on the finish. It may not display great potential alcohol but it is certainly an age-worthy wine. A foaming spumante version is also made and some producers’ wines will undergo barrel maturation. Gavi is generally considered an excellent partner to seafood.

Those wines that state Gavi di Gavi on their label can do so only if their fruit comes from vineyards in the township of Gavi.

Tasting No. 25 – December 6, 2012 – Sangiovese

05 Wednesday Dec 2012

Posted by ClubVino in Tasting Meetings

≈ 1 Comment

Tags

Chianti, Italia, italy, Sangiovese, Tuscan, Tuscani, Tuscany

 

Contents of this Post

  • 1. Presenters and Participants
  • 2. Wines and Menu
  • 3. Wines Information, with two short videos
  • 4. Grape Varietal: Sangiovese
  • 5. Sangiovese, from Parker’s Wine Guide
  • 6. Sangiovese Wine from wine.com
  • 7. Birthdays of December

1.  Presenters and Participants

Mario Aguilar, the honorable Club Secretary has announced:  December 6 the last wine tasting of the year at the Capri. Sangiovese wines.

Confirmed Participants:  Miguel Segovia, Wilson Carvalho, Cecilio-Augusto, Alfonso Sanchez, Carlos Paldao, Hugo Benito, Mario Aguilar, Orlando Reos, Juan Luis Colaiacovo, Orlando Mason, Jairo Sanchez, Italo Mirkov and Peter Scherer.

Presenters: Hugo    Italo Mirkov,Peter Scherer and Hugo Benirto will present Sangiovese Wines.

Peter S.

Italo Mirkov

Italo M.

HugoBenito

              – Hugo B.

2. Menu and Wines:

  • Lobter Bisque with     Podere Casa Rossa Vernaccia, White Wine
  • Spaghetti Carbonara with:    2009 Chianti Classico by Casalino,  APV  13%
  • Insalata di Rucola  with:   2007 Cantine Leonardo Da Vinci:  Brunello Di Montalcino.  13.8%
  • Filetto di Manso al Portobello with 2004 Vasco Sassetti and 2010 Vasco S. Rosso di Montalcino and 2007 CA Rugate Amarone
  • Postre – seleción del restaurant 

3. Wines Information

3.1.   Podere Vernaccia di San Gimignano, Casa Rossa.   Tuscany, Italy.  $ 15 Total Wine

Podere Casa Rossa Vernaccia

Producer Description:   Vernacchia di San Gimingano, Tuscany, Italy Refreshing and crisp, this white is extremely aromatic. Full of ripe melon, green apple and a hint of toasted almond, this bottle boasts flavorful and generous amounts of fruit that explode from the glass.

from http://www.wine-searcher.com:   Vernaccia Wine  –   Vernaccia is a pejorative form of the Italian word Vernaculo, meaning ‘common’ or ‘indigenous’. It has been used in several wine regions around Italy to refer to a number of entirely unrelated grape varieties. This is a similar story to that of Malvasia (Malvoisie and Malmsey in French and English), which was originally Monemvasia, the name of the Peloponnese port through which so much sweet Malvasia wine was once shipped.

The commune or region in which a particular Vernaccia is grown often appends its name to that of the grape, creating such forms as Vernaccia di Oristano (from Oristano, Sardinia) and Vernaccia di San Gimignano (from Tuscany’s San Gimignano).

The majority of Vernaccias are light-skinned and produce light white-wine styles, but there are also dark-skinned Vernaccias, grouped under the conveniently generic title Vernaccia Nera. The most famous red wine in which Vernaccia grapes are used is Vernaccia di Serrapetrona, a DOC of central Marches.

On Sardinia’s west coast, Vernaccia grapes bear the synonym Granazza, which might easily be mistaken for a form of ‘Grenache’, the island’s most widely planted red grape. Fortunately, Grenache is known there as Cannonau. The complexities of naming grapevines are apparently endless.      Synonyms include: Bergamasca, Granazza, Guarnacia, Vernazza.

3.2.   2009 Chianti Classico by Casalino,    almost 100%  Sangiovese. Chianti, Tuscani, Italy.  APV: 13%  $ 15 Total Wine

Producer wine description:  Fresh, Cherry, Plum, Medium-bodied.  Chianti Classico, Tuscany, Italy- This excellent wine is well-knit and lavishly sculpted. Lovely fruit and a seamless balance make it a perfect pairing for your favorite foods. Enjoy it casually with friends or serve it on special occasions, its appealing character is sure to impress

Rating: 8/10.   Appearance (10 points possible): Light red with slightly brown-tinted edges. Clear. – 10 points.   Aroma/Bouquet (20 points possible): Lots of red fruits with a complex hint of leather, earth, and a sensual smokiness. – 15 points.   Taste (10 points possible):  Light-bodied red wine with crisp acidity.  Red fruits and leather on the palate.  Slightly astringent with a lingering smoky finishing. – 7 points.    Balance (5 points possible): The acidity made this wine a bit thin, but it’s traditionally made in this style.  I wish it was integrated together just a bit better.  I’m surprised the wine is at 13% alcohol because I didn’t pick up on this too easily. – 5 points.   Finish (5 points possible): Lengthy and smoky with a hint of astringency and lingering acidity. – 5 points.   Food Pairings:  This is your ultimate pizza and pasta wine.  Any time you have a red-based sauce, I’d grab a wine just like this!     check out this 1 minute video on this wine: 
3.3.   2007 Cantine Leonardo Da Vinci:  Brunello Di Montalcino.  Sangiovese. Tuscani, Italy   APV: 13.8%  $39.7

Winemaker’s notes:  This purple-red wine opens with intense aromas of blackberry, blackcurrant and cherries. It is rich and full-bodied on the palate, with soft flavors that echo the fruity aromas. This wine is well-balanced with a pleasing finish.

Brunello di Montalcinofrom wine.com  Critical acclaim:  James Suckling:  92 Points  “Dried flowers and dried mushrooms with hints of berries on the nose, follows through to a full body, with silky and polished tannins and a nutmeg, milk chocolate and berry aftertaste. Better after 2014.”

The Wine Advocate: 91 Points  “The 2006 Brunello di Montalcino Cantine Leonardo is an inviting wine graced with open, radiant fruit and soft, engaging personality. Sweet spices and vanilla add complexity on the rich, creamy finish. This is an excellent choice for near-term drinking. Anticipated maturity: 2012-2020.”

Wine Enthusiast:   91 points   “Brunello Cantine Leonardo opens with loads of cinnamon and nutmeg with background tones of clove, earth, pressed violet and syrupy cassis. The wine closes with a long, spicy fade and a balanced touch of cleansing acidity.”

Past Vintages: Wines News: 2003:   92       2000:  93.

Short clip on Brunello de Montalcino  (less than 2 minutes)


3.4.   2004 Vasco Sassetti Brunello de Montalcino. Sangiovese.  Tuscany, Italy.    $ 33

Concentrated, Wild Cherry, Herb, Full-bodied

Wine Advocate – Robert Parker 92 Points: – “This is a powerful style of Brunello imbued with superb depth in its earthiness, game, wild cherries and herbs. The wine posses gorgeous length and big, yet well-balanced tannins that round out the fresh finish. Readers will find much to admire.”

.

3.5.    2010 Vasco Sassetti Rosso de Montalcino. Sangiovese, Tuscany, Italy.  APV 14.5%   $ 18 T. Wine

Elegant, Cherry, Medium-bodied

 A lighter, fresher version of Brunello, this Rosso has a ripe palate of good cherry and plum fruit. The energy and vigor continue on the finish with notes of licorice and dried herbs. Enjoy with pasta and your favorite meat sauce or roast pork.

Farbe: intensives Rubinrot mit violetten Reflexen
Geruch: Bouquet von reifen roten Früchten und Würznoten
Geschmack: Fruchtbetont, mit samtigen Körper und weichem Abgang

3.6.    2007 Ca Rugate Amarone, Corvina blend. Valpolicella, Veneto, Italy APV: n/a%    $62 T. Wine

Intense, Black Fruit, Full-bodied

Wine Spectator – 92 Ponts:  “An aromatic red, with hints of rhubarb and medicinal herbs contrasting and playing off the sweeter ripe currant and wild strawberry flavors. A smoky mineral thread… winds through the wine and lingers on the juicy finish.”    Wine Enthusiast: 88 points.

Wikipedia:   Corvina produces light to medium body wines with a light crimson coloring. The grapes’ naturally high acidity can make the wine somewhat tart with a slight, bitter almond note.[1] The finish is sometimes marked with sour cherry notes. In some regions of Valpolicella, producers are using  barrel aging to add more structure and complexity to the wine.[2] The small berries of Corvina are low in tannins and color extract but have thick skins that are ideal for drying and protecting the grape from rot.[3]

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4. Grape Variety: Sangiovese

Sangiovese, a dark-berried vine, is the most widely planted grape variety in Italy. Virtually synonymous with the red wines of Tuscany, and all the romanticism that goes with the territory, Sangiovese is the core constituent in some of the great names in Italian wine. Italy’s, and indeed the world’s love affair with Sangiovese is generations old, though recent ampelographical evidence suggests the variety is not as ancient as it was once thought.

  • Brunello di Montalcino wine region:  Brunello di Montalcino is one Italy’s most famous and prestigious wines. In Tuscany, its homeland, it shares the top spot with only the highly-prized Vino Nobile di Montepulciano and of course the ubiquitous Chianti.

All Brunello di Montalcino wine is made exclusively from Sangiovese grapes grown on the slopes around Montalcino – a classic Tuscan hilltop village 20 miles (30km) south of Siena. The word Brunello translates roughly as ‘little dark one’, and is the local vernacular name for Sangiovese Grosso, the large-berried form of Sangiovese which grows in the area.

The Tuscany wine region of central Italy is home to some of the world’s most famous and highly regarded wines. It ranks slightly behind Piedmont and Veneto in terms of the volume and variety of DOC and DOCG wine it produces, yet due to the region’s history of artistic, intellectual and cultural development, it outstrips both of these wine areas.

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5. Sangiovese

from Parker’s Wine Buyer’s Guide No 7. Seventh Edition 2008
Tuscany produces an extraordinarily diverse group of wines. Chianti remains Tuscany’s.
perhaps Italy’s, best-known wine. The finest Chianti come from the heart of the appellation,
the region known as Chianti Classico. Quality, once highly irregular, has improved dramatically under the leadership of a small group of forward-thinking estates. Moving south, Brunello di Montalcino takes advantage of a warmer microclimate to yield a rich, full-bodied expression of Sangiovese. On the Tuscan coast, the number of new wineries has exploded in recent years after early exponents such as Tenuta San Guido and Tenuta dell’Ornellaia amply, demonstrated the potential of a terroir especially well suited to the cultivation of international varieties. Farther inland, the Scansano appellation is on the rise with a number of food— friendly, midpriced wines that offer terrific value. Lesser-known regions such as Carmigaro, Montepulciano, and Cortona also offer a number of wines well worth discovering. Sadly Tuscany’s whites are rarely as exciting as the reds. They are meant mostly for casual drinking and with few exceptions offer little complexity for the reader seeking individualistic, compelling wines. The sweet Vin Santo can be made in a variety of styles and, in the hands of right producer, can be a very satisfying glass of wine with which to end a meal.

Grape varieties:
Sangiovese is the main indigenous variety in Tuscany. There are many clones of Sangiovece both ancient and new. To make matters slightly more complicated, Sangiovese is also known by a variety of names according to zone of production. Principal among these arc Sangiover: (Chianti Classico), Sangiovese Grosso (Brunello di Montalcino), and Prugnolo Gentile (Vie: Nobile di Montepulciano). Growers and agronomists continue to experiment with a variety of newly developed clones that are designed to produce low yields and greater intensity of color something Sangiovese, like Pinot Noir and Nebbiolo, does not naturally display. The drive make deeply colored wines has resulted in some extreme examples, but readers should not confuse color intensity with quality. Aside from wines that have obvious technical flaws, there is no relationship whatsoever between color and quality when it comes to Sangiovese, or Nebbiolo for that matter. Colorino and Canaiolo are the other main native Tuscan red varieties, but these days they are used in small percentages as supporting players in Chianti, if at all.

International varieties also play an important role in Tuscan viticulture and oenology. Cabernet Sauvignon, Cabernet Franc, and Merlot are the most widely planted of these. In recent years Syrah has gained in popularity, especially in the warmer microclimates to which it is ideally suited. A few producers are experimenting with Pinot Noir, but this may be the one red variety from which Tuscany has yet to release a truly compelling wine. White varieties include the indigenous Vernaccia, along with Trebbiano, Vermentino, Chardonnay, and Sauvignon, which find more profound expressions in other regions within Italy.

Flavors
Chianti and Chianti Classico. The typical Sangiovese flavor profile tends toward an expression of red cherries, tobacco, underbrush, and grilled herbs. The wines are medium in body and contain a refreshing vein of acidity that makes them great choices for the dinner table. Producers can legally add up to 20% of international varieties such as Merlot and Cabernet Sauvignon to their Chianti Classico, an allowance that was originally intended to make the wines supposedly more appealing to the international (read U.S.) consumer but that has ultimately lead to an enormous amount of confusion in the market (more on that below). Clearly, Chiantis that contain international varieties will offer less Sangiovese character. The aging of wines in small French oak barrels can often yield wines with a darker set of black cherry and plum flavors along with an additional layer of smoke, spice, and vanilla that comes from the oak rather than from the fruit and specific microclimate.

Brunello Di Montalcino. In general Montalcino is a warmer microclimate than Chianti Classico. The native Sangiovese Grosso clone typically gives wines of great richness, power, and intensity. The vineyards in the higher parts of the Brunello zone have soil composition similar to that of Chianti Classico. As a result, these firm, structured Brunellos often reveal expressive aromatics and a focused, layered quality to their fruit that requires aging to become fully expressive. Brunellos made from lower-altitude vineyards and in the southern part of the zone benefit from a more Mediterranean climate, which gives wines that tend to be softer, riper, and rounder, often with more forward, generous personalities that require a minimum of bottle age. As in Chianti Classico, the use of French oak can impart additional flavors and nuances to the wines. When used well, French oak can be a terrific complement to the wines, but when used poorly, it can dominate the flavor profile. The finest Brunellos are characterized by rich aromatics and generous, ripe fruit, with excellent structure and fine, elegant tannins. Most producers also bottle a Rosso di Montalcino. The majority of Rossos are fruit- driven, fresh wines best enjoyed up to a few years after release, although a handful of wines offer notable complexity.

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6. Sangiovese Wine

from wine.com

The principal grape of Chianti – in fact, the principal grape of all of Tuscany – has had its ups and downs. For a stint in the 70s and 80s, wines labeled “Chianti” contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re-established itself as the noble variety of Tuscany, producing collectible wines of Chianti, Brunello di Montalcino and acting as the backbone in many Super Tuscan blends. Not just for collectibles, Sangiovese’s light fruit and bright acidity leads to excellent everyday wines meant for the dinner table.

Notable Facts 
Sangiovese mutates easily, and therefore has many clones – the most notable being Brunello, of Brunello di Montalcino fame. Sangiovese is a slow growing, late ripening grape. It has high acidity and a thin skin, which makes it difficult to master. If not cared for correctly, the grape will produce a wine overly acidic with unripe fruit flavors. When pruned judiciously and picked at the right time, Sangiovese creates wine with delicious structure and fruit – and a mean backbone of acidity. This acidity makes it an ideal match to a multitude of foods, particularly of Italian origin, like tomato-based dishes, pastas and pizzas.

Tuscany

One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.

Notable Facts

The most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed “Super-Tuscans,” named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970’s, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of “vina da tavola,” but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.

7.  Birthdays of December

Jairo Sanchez – 21
Cecilio Augusto Berndsen – 31

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Tasting No. 21- June 14, 2012 – Nebbiolo

13 Wednesday Jun 2012

Posted by ClubVino in Tasting Meetings, Varietals, Wine Regions

≈ Leave a comment

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italy, nebiolo

   

CAPRI rISTORANTE

Content of this post:

 
Orlando Mason
  • I  Participants
  • II    Nebbiolo   Wines
  • III   Nebbiolo Grape (Wikipedia)
  • IV   The charms of lesser Nebbiolo wines, Washington Post 

I    Participants:  

Alfonso Sanchez, Jairo Sanchez, Carlos Paldao, Miguel  Segovia, Orlando Mason, Orlando Reos, Cecilio-Augusto Berndsen, Wilson Moreira and Mario Aguilar.

Wines presentation by Jairo Sanchez and Orlando Mason

The menu to be served:

  • 1.       Entrada:               Mejillones en salsa de vino blanco, ajo y limón
  • 2.       Ensalada:             Rucola, queso de cabra, tomates “cherry’ y nueces, con aliño de aceite de oliva y limón
  • 3.       Pasta:                    Penne y ragú de ternera
  • 4.       Plato Principal:  New York steak con salsa de reducción de vino tinto y hongos shiitake, acompañado de papas horneadas y espinacas
  • 5.       Postre:                 Selección del menú.
Informative material collected and selected by Jairo Sanches and Orlando Mason. 
.

II     Nebbiolo Wines  to be Tasted

 Vieti Barolo Castiglione 2007, Terre Del Barolo Barbaresco 2006, Travalini Gattinara 2005, & Gavi di Tassarolo La Fornace 2010


>  Vieti Barolo Castiglione 2007
Vietti - Barolo "Castiglione" DOCG 2007Designation: estate-bottled, Barolo DOCG
,  Region: Barolo, Piedmont, Italy,    Grapes: 100% Nebbiolo

,      Alcohol: 14,50 %,   Acidity: 5,4 g/l.

   Total dry extract: 32,9 g/L.

 Production:  Bottles: 43.170,  Magnum 200;     US $  45   MacArthur Liquor Store    

Winemaking: The grapes are selected from vineyards located in Castiglione Falletto, Monforte, Barolo and Novello where the vines are planed an average of 4.800 vines per hectare. The vines are 7 to 35 years old with yields of 35 hl/ha, grown using the Guyot system. After harvesting, the grapes are gently pressed. Fermentation in stainless steel occurs over 15 days, with daily cap submersion for extraction of flavor and color.

Aging: The wine is then aged for 24 months in casks. The wine was blended in stainless steel tanks 8 months before bottling. Description: “The 2007 Barolo Castiglione deftly balances the open, radiant personality of the vintage with considerable underlying structure. Warm, dense and full-bodied, the 2007 Barolo Castiglione flows effortlessly across the palate with generous fruit and fabulous overall balance. The wine was even better when I tasted it from bottle a few months later. It is another overachieving wine from Vietti and a bottle that is exceedingly fairly priced”. (Antonio Galloni – The Wine advocate – February 2011).

Food Pairings: Hearty stew, wild game, roasted red meats and cheeses.

The Vietti family first began growing grapes within the part of Piedmont that gives birth to Barolo in the middle of the 19th century. However, it wasn’t until 1919 that patriarch Mario Vietti began releasing wines made from the family grapes under the Vietti name. Originally a varied family farm (with olives and agriculture as well as grapes), Mario Vietti oversaw a transformation of the land on which the Vietti family worked, so that by the time of succession, the Vietti family were only involved in grape growing and wine production.

Run by Alfredo Currado from 1952 (Luciana Vietti’s husband – only deceased in 2010), Vietti began to build a reputation for high quality and was one of only two producers to rescue the grape “Arneis” during the 1970s. Since 1990, Luca Currado (Alfredo’s son) took on an increasing role in the Vietti winery and has remained the senior winemaker since his father’s death.

Despite the fact that the Vietti winery became widely known as a result of the work undertaken with the Arneis grape, it has always been the range of Vietti Barolos that has formed the pinnacle of the Vietti range of wines. Today owning 35 hectares of vineyards, the Vietti winery is the only producer of Barolo to own land in all eleven of the communes permitted for Barolo production. Producing no fewer than five different Vietti Barolos (the Vietti Barolo Castiglione, the Vietti Barolo Rocche, the Vietti Barolo Lazzarito, the Vietti Barolo Brunate and the Vietti Barolo Riserva Villero), this Vietti Barolo Castiglione represents the entry point to a substantial range of Vietti Barolo.

100% Nebbiolo (as is required of all Barolo by Italian law) this Vietti Barolo Castiglione is a blend of grapes selected from family owned Vietti vineyards in Castiglione Falletto, Monforte d’Alba, Barolo and Novello. The Vietti Nebbiolo vines in these vineyards are seven to thirty five years of age.

After picking, the Nebbiolo grapes that make up this 2007 Vietti Barolo Castiglione were gently pressed, before being passed into stainless steel tanks where a fermentation of 15 days in duration occurred. After fermentation of this 2007 Vietti Barolo Castiglione was complete, this 2007 Vietti Barolo Castiglione was then passed into oak casks for 24 months aging (prior to the 2010 vintage all Barolo must have received 24 months in oak prior to release, after the 2010 vintage this legal requirement for Barolo was reduced to 18 months). Following this time, this 2007 Vietti Barolo Castiglione was added back into stainless steel tanks for blending for around 8 months prior to bottling.

With Nebbiolo a slow ripening grape and one which can be particularly susceptible to climatic conditions during the growing season, the weather experienced by the south and south-western areas of the Barolo DOCG zone of production (from which the grapes for this 2007 Vietti Barolo Castiglione are drawn) will have been key in determining the quality of this 2007 Vietti Barolo Castiglione. As it happened, 2007 was an extremely unusual vintage in Barolo, with the growing season starting significantly earlier than normal (around four weeks early in most parts), but with grapes spending around 3 weeks longer than average on the vines before picking.

In relation to this 2007 Vietti Barolo Castiglione, the commune of Barolo (from which a portion of this 2007 Vietti Barolo Castiglione is drawn) typically produces elegant and approachable wines (even when young) although this will likely be balanced by the portion of this 2007 Vietti Barolo Castiglione that hails from Monforte a’Alba that is known for producing more structured expressions of Barolo. How the Vietti winery dealt with a late, but heavy series of hailstorms that affected the south of the Barolo zone of production will also have been key to how this Vietti Barolo Castiglione from the 2007 vintage fares.

Examining the bottle of this 2007 Vietti Barolo Castiglione, one can certainly say that it is particularly aesthetically pleasing. An embossed, weighty and low-shouldered bottle is adorned with a brightly coloured label. The cork of this 2007 Vietti Barolo Castiglione is real and appears tightly grained and of good quality. Barolo is known as a wine that can be capable of extended of aging (although perhaps the 2007 vintage of Barolo should not be considered quite as age-worthy as some other recent vintages) although this cork looks as if it would withstand extended cellaring should one desire to put a few bottles away in good conditions.

In the glass, this 2007 Vietti Barolo Castiglione is clear (i.e. non-faulty), and shows a garnet hue of moderate intensity. The Nebbiolo grape is known for the discolouration that occurs with bottle and oak aging and this 2007 Vietti Barolo Castiglione certainly shows a significant degree of rusticity at the rim of the wine as a result of two years in oak and subsequent bottle age. The alcohol content of this 2007 Vietti Barolo Castiglione is relatively easy to spot, with the legs of this 2007 Vietti Barolo Castiglione prominent on the side of the glass when swirled. The quoted abv of this 2007 Vietti Barolo Castiglione is 14.5%. Most Barolo in the 2007 vintage showed 14-14.5% abv.

On the nose, this 2007 Vietti Barolo Castiglione is clean (i.e. non-faulty) and pronounced in its fragrance. Red fruit is the prominent aroma of this 2007 Vietti Barolo Castiglione (red cherry and a little redcurrant), although oak derived vanilla notes, notes of candied fruit (raisins and prune) and aromas of roses all add complexity and interest. A comparatively fragrant nose hints at both the 2007 Barolo vintage’s initial warmth and the inclusion of a parcel of fruit from the commune of Barolo in this 2007 Vietti Barolo Castiglione.

In the mouth, this 2007 Vietti Barolo Castiglione is dry, full-bodied and long. Red fruit and oak characteristics are particularly well balanced (something which cannot be said of all wines in the 2007 Barolo vintage – which has seen the fruit of some wines overpowered by cedar notes and gripping oak derived tannins). Those candied fruit notes from the nose of this 2007 Vietti Barolo Castiglione overlay the red fruit and oak as they pass on a structured but elegant journey through the palate over well resolved tannins and a good level of acidity that nonetheless remains in balance. For sure this 2007 Vietti Barolo Castiglione is a wine with an obvious structure, however it never overpowers the fruit notes it is there to support.

Overall, this 2007 Vietti Barolo Castiglione is a particularly accomplished Barolo. In a Barolo vintage that many winemakers have referred to as difficult and even unique, Vietti have created a Barolo in the form of this 2007 Vietti Barolo Castiglione that has retained balance and elegance and have crafted a Barolo that is also suitable for drinking earlier than many wines from within this zone of production and vintage. Traditionalists may find the oak influence of this 2007 Vietti Barolo Castiglione a little sweet, however it is this very characteristic (along with the delicacy of those candied fruit notes) that makes this 2007 Vietti Barolo Castiglione so approachable and enjoyable in the first place. Often approachability comes at the cost of complexity, although this is not the case when it comes to this 2007 Vietti Barolo Castiglione.

£30 for a bottle certainly does not make this 2007 Vietti Barolo Castiglione an inexpensive purchase, however in the context of the majority of Barolo, this 2007 Vietti Barolo Castiglione is less expensive than much of the competition. Not only that, but this 2007 Vietti Barolo Castiglione offers quality over and above what might normally be seen at this price level in Barolo.

Traditional food pairings for this 2007 Vietti Barolo Castiglione include hard cheeses, rich stews and game.

> Terre Del Barolo Barbaresco 2006 Riserva

Designation: Barbatesco 2006 DOCG
Riserva,  Region: Langhe, Piedmont, Italy

,    Grapes: 100% Nebbiolo
,   Winemaker: Terre de Barolo. Bottled by Cantina Terre del Barolo Soc. Coop. Agr. Castiglione Falleto, Alcohol: 14.5%,   US $ 24, MacArthur Liquor Store

Barbaresco wine is made from Nebbiolo grapes grown in the hillsides of 4 villages in Langhe, around Alba. Ageing 12 months in oak cask highlights its finer, more refined qualities, and great elegance and appeal make it a very versatile match for a wide range of dishes. An ageing period of not less than four years can give the wine a specification of “riserva.”

Ruby-garnet in the glass with aromas of black fruit, rose petals, spice and sandalwood.  This is a dry, very approachable Barbaresco with soft texture, good balance and silky tannins. Very well priced. A delight with lamb or pasta with a mushroom sauce. (VINTAGES panel, Nov. 2010)

Drinking window: Drink between 2011 and 2015

Tasted by Rubious on 11/26/2011. Rated 90 points: Opened for 3hrs then decanter for an hour before drinking. On the nose is very smooth and aromatic with tones of roses. The decanting opened this very nicely. Could spend a few years in the cellar.      Score: 4.5/5            Released:Sep 03, 2011

A light and easy drinking Barbaresco that is a bit darker ruby than one would expect from the nebbiolo-based wine.

Medium bodied with sharp tannins, this wine is still a little tight and can use a few more years in the cellar. After 2 hours in a decanter, subtle spice and floral notes dominate the palate with berrylike undertones that produce a tangy and medium finish.   A good wine for its value (approx. $25), but for a few dollars more, there are better options out there.    Score: 87

>  Travaglini Gattinara 2005

 

Region:  Gratina, Piedmont, Italy,  Grapes:  Nebiolo, Alcohol:  13.0%   US $ 25

This wine is from Italy, Piedmont region, Gattinara sub-region. Grapes are grown in Piedmont’s Gattinara D.O.C.G., in vineyards planted on steep slopes at an elevation of 900 – 1,300 feet. The soil is rich in iron and trace quantities of carbonate, calcium and magnesium. These unique soils combine with an ideal microclimate to yield high quality nebbiolo grapes. 

90 points Parker’s Wine Advocate: “The 2005 Gattinara is a pretty, mid-weight Nebbiolo. Sweet cherries, tobacco, herbs and crushed flowers are some of the notes that emerge from this classy, refined red. The Gattinara is a somewhat fleeting, ethereal wine, but it has the freshness and firmness to age well for at least another decade. This entry-level Gattinara possesses tons of varietal character in a translucent, weightless expression that is typical of the appellation. Anticipated maturity: 2010-2020.” 

Winemaker’s notes:

The wine shows a deep ruby red with garnet reflections. On the nose, aromas of red fruit, blackberry, plum and licorice with hints of vanilla and leather, which lead to a taste which is full-bodied, with intense flavors of cherry, raspberry and spice culminating in a long and smooth finish.

Tasting Notes: Full-bodied, dry and deep flavour with a fruity accent underlined by a slight sapidity. Long and persistent aftertaste.    This wine is outstanding with red meat, game and hard cheeses.

Travaglini is a family-owned wine estate in the tiny Gattinara appellation within north Italy’s renowned Piedmont region. Established in the 1920s by Clemente Travaglini, the winery is Gattinara’s most esteemed producer of traditional, limited-production wines from the nebbiolo grape (known locally as spanna). The family’s passion for winemaking has not diminished through the generations; Cinzia Travaglini, a great-granddaughter of Clemente, manages day-to-day operations at winery. Her husband Massimo Collauto is chief winemaker, a role he inherited from his late father-in-law and beloved mentor, Giancarlo Travaglini (winemaker at Travaglini for 45 years). Giancarlo’s wife, Lilliana, oversees vineyard operations.

Travaglini wines are easily recognized by their distinctive bottle shape, featuring a unique curve that fits naturally in the palm of the hand and serves to catch sediment during decanting. Specially designed to celebrate Travaglini’s excellent 1952 vintage, the bottle was so well received that family decided to keep it as their trademark.

PIEDMONT            Piedmont has more DOCG titles (15 as of early 2011) than any other Italian wine region – a statistic which strongly supports its status as Italy’s finest wine region. The first Piedmont wine to be granted DOCG status was Barolo, followed just a few months later by its neighbor Barbaresco. Barolo was one of the first DOCG wines in Italy, promoted to this newly created classification on the same day as Tuscany’s Brunello di Montalcino, on 1 July 1980.

Barolo and Barbaresco remained alone as Piedmont DOCGs until joined by Gattinara (also a Nebbiolo-based red) in 1990 and the sweet, sparkling whites of Asti (both Moscato d’Asti and Asti Spumante) in 1993. Three very different wines earned DOCG badges during the later 1990s: aromatic, sparkling red Brachetto d’Acqui in 1996, Ghemme (a fourth Nebbiolo DOCG) in 1997 and dry white Cortese di Gavi in 1998.

In 2005 even Dolcetto, far from Piedmont’s most glamorous grape, was given its own DOCG –Dolcetto di Dogliani Superiore (Dogliani for short) – later joined by Dolcetto di Diano d’Alba (Diano d’Alba for short) in August 2010, a week before Erbaluce di Caluso (Caluso for short). It was not until 2008 that wines made from Barbera grapes were recognized as DOCGs, when Barbera d’Asti andBarbera del Monferrato Superiore were elevated to this highest rank of Italian wine classification.

The variety of wine styles included among Piedmont’s DOCGs is impressive. Dry, sweet and sparkling styles are all on the list, and each have both red and white representatives. Crowd pleasers such as Moscato are made alongside stubborn, tannic Nebbiolo reds, while familiar varieties such as Barbera hold equal rank with obscurities such as Erbaluce and Ruche.

Piedmont DOCGs are concentrated mostly to the south of Alba and Asti, at the meeting point of the Alps and the Apennines. The majority are found within a few miles of the Tanaro river which bisects Piedmont, leaving only Ghemme and Gattinara (up near Lake Maggiore and the border withLombardy) to fly the flag for the region’s north – though in 2010 they gained an ally in the form of Caluso.

There will no doubt be new additions to the list of Piedmont DOCGs in the coming decade, particularly given Italy’s apparent determination to claw backs its share of the world wine market. Thanks to the economic advantages of a DOCG label, there will be no shortage of candidates vying for promotion.

>  Gavi di Tassarolo La Fornace, 2010
Productor and Region:  Azienda Agricola Cinzia Bergaglio, Tassarolo, Piemonte, White Wine,  Grape: Cortese,    Alcohol: 12.5%   about US $ 15

A great Gavi with a complex nose and palate of almond, blossom and hints of

vanilla. The limited oaking lends weight rather than a woody flavour, giving the wine good body and some length.

Expert’s View   View Vincent Honorat’s Profile
“Here’s an excellent take on this ever popular Italian white wine, made from the classic Cortese grape, the native variety of Alessandria in Piedmont. Cortese has been so successful in producing world-class wines in Gavi (which is located in the south of Piedmont close to Liguria) that it is today known locally as Cortese di Gavi.”

Food Pairing

Frequently compared to Chablis due to its crisp, lean fruit and aromatic complexity, Gavi is a lovely food wine. This delightfully floral expression is perfect for fish and seafood, as well as lighter chicken dishes. Squid has a natural affinity with this wine, especially when seared with garlic and a touch of chilli, or stuffed and chargrilled.

Origin

Located just outside of Tassarolo in the province of Alessandria, south Piedmont,  L’Azienda Bergaglio is a family-run winery of over four generation. They have five hectares of vineyards across Gavi and Tassarolo, and use strict green harvesting and low-impact farming methods to create healthy vines and intensely flavored grapes.

Our Tasting Notes

Pale lemony yellow with a delicious inviting bouquet of quince, lemon, white scented flowers and some softer honey and blanched almond notes. On the palate it is light and fresh, with a pleasant, cleansing mouth feel and flavors of grapefruit, apple and wild herbs mingling together. The finish is refreshing and fragrant.

Gavi – Cortese di Gavi wine region

The Gavi, or Cortese di Gavi, DOCG is situated in the southern part of Piedmont, in north-westernItaly. Its name derives from the town of Gavi, which is at the centre of the production zone, and the indigenous white grape variety from which it is made. Due to its close proximity with Liguria, its winemaking and gastronomic traditions are more Ligurian than Piemontese, which could explain the light and fruity style of this white wine.

Despite being more closely linked in style with its neighboring region’s wines, Gavi is still considered Piedmont’s white jewel in the crown. It gained DOCG status in 1998 and its vineyards are mainly found in the hills of 13 communes in the province of Alessandria

Gavi was Italy’s first white wine to gain international repute and is still considered one of the top-ranking Italian whites today. Made exclusively from the Cortese grape, a variety which has a heritage dating back to the 1600s, this is a wine that reflects its terroir. It is noted for its bone-dry character and crisp, flinty and fresh acidity, coming from the mineral-rich soils of the area. The bouquet is particularly floral, offering delicate aromas reminiscent of white flowers, lemons, green apples and honeydew. It is a well-balanced wine, distinctly fruit driven with underlying hints of almonds on the finish. It may not display great potential alcohol but it is certainly an age-worthy wine.   Gavi is generally considered an excellent partner to seafood.

Those wines that state Gavi di Gavi on their label can do so only if their fruit comes from vineyards in the township of Gavi.

III      Nebbiolo Grape (Wikipedia)


Nebbiolo (Italian), or Nebieul (Piedmontese) is a red Italian wine grape variety predominately associated with the Piedmont region where it makes the Denominazione di Origine Controllata e Garantita (DOCG) wines of Barolo, Barbaresco, Gattinara and Ghemme. Nebbiolo is thought to derive its name from the Italian word nebbia which means “fog.” During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where many Nebbiolo vineyards are located. Alternative explanations refers to the fog-like milky veil that forms over the berries as they reach maturity or that perhaps the name is derived instead from the Italian word nobile, meaning noble. Nebbiolo produces lightly colored red wines, which can be highly tannic in youth with scents of tar and roses. As they age, the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavors such as violets, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes. Nebbiolo wines can require years of aging to balance the tannins with other characteristics.

Ampelographers believe that Nebbiolo is indigenous to the Piedmont region though some DNA evidence suggest that it may have originated in Lombardy. In the 1st century AD, Pliny the Elder noted the exceptional quality of the wine produced in Pollenzo region located northwest of what is now the Barolo DOCG zone. While Pliny does not explicitly name the grape responsible for these Pollenzo wines, his description of the wine bears similarities to later descriptions of Nebbiolo-based wines, making this potentially the first notation of wine made from Nebbiolo in the Piedmont region. The first explicit mention of Nebbiolo dates to 1268 where a wine known as “nibiol” was growing in Rivoli near Turin.[This was followed by a 1303 account of a producer in the Roero district described as having a barrel of “nebiolo” (sic). In the 1304 treatise Liber Ruralium Commodorum, the Italian jurist Pietro Crescenzi described wine made from “nubiola” (sic) as being of excellent quality. In the 15th century, statutes in the region of La Morra (in what is now the Barolo zone) demonstrated the high esteem that the Nebbiolo vine had in the area. According to these laws, the penalties for cutting down a Nebbiolo vine ranged from a heavy fine to having the right hand cut off or hanging for repeat offenders.

The grape first captured attention outside of Piedmont in the 18th century, when the British were looking for alternative wine sources to Bordeaux due to prolonged political conflicts with the French. However the lack of easy transport from Piedmont to London would keep the Piedmontese wine from having the enduring relationship with British connoisseurship that is associated with Bordeaux, Port and Sherry. Nonetheless, plantings of Nebbiolo continued to grow during the 19th century until the phylloxera epidemic hit. With vast swaths of vineyards devastated by the louse, some vineyard owners decided to replant with different grape varieties with Barbera being a significant beneficiary. Today, Nebbiolo covers less than 6% of Piedmont vineyards.

Relationships with other varieties

In 2004, research at the University of California-Davis and Istituto Agrario di San Michele all’Adige found Nebbiolo to be related to Piedmont to two aromatic grape varieties—the Freisa grape of Piedmont and the French Rhone variety Viognier. This research would further suggest a parent-offspring relationship between Nebbiolo and several Italian grapes including Freisa, Bubbierasco, Nebbiolo Rosé and Vespolina of the Piedmont region and the Lombardy grapes Negrera and Rossola.

Viticulture

The Tanaro river runs through the heart Nebbiolo country in Piedmont.

  1. Compared to the annual growth cycle of other Piedmontese grape varieties, Nebbiolo is one of the first varieties to bud and last variety to ripen with harvest taking place in mid to late October. In some vintages, producers are able to pick and complete fermentation of their Barbera and Dolcetto plantings before Nebbiolo is even harvested. To aid in ripening, producers will often plant Nebbiolo in the most favored sites on south and southwestern facing slopes, which give the grape more access to direct sunlight.[ The most ideal location is at an elevation between 150 and 300 meters (500 and 1,000 ft) and must provide some natural shelter from wind. The vine is very susceptible to coulure, especially if there is wet weather during budbreak or flowering. While rains during this period can affect yield and quantity, rains that occur after the period of veraison can have a detrimental effect on quality. The most highly rated bottles of Piedmont Nebbiolo tend to come from vintages that had dry weather during September & October. Nebbiolo needs sufficient warmth to develop the sugars and fruit flavors needed to balance the grape’s naturally high acidity and tannins.

Nebbiolo does not adapt exceptionally well to various vineyard soil types, preferring soils with high concentration of calcareous marl such as those found on the right bank of the Tanaro river around Alba where Barolo & Barbaresco are produced. The grape can thrive in sandy soils, such as those on the left bank of the Tanaro around the Roero district but the wines from this soil type tend not to be as perfumed-lacking in particular the classic tar aromas.The slightly acidic pH of the sandy Roero soils tend to be produce early maturing wines. The lighter wines of Ghemme and Gattinara come from the acidic porphyry soils of the hills between Novara and Vercelli. In the lower Aosta Valley, the soil has a high concentration of granite while the soils of the Valtellina region of Lombardy are predominately schist based. In addition to soil type, the drainage ability and concentration of magnesium and potassium can have an influencing effect on the type of Nebbiolo wine is produced.

Clones

Like many varieties (such as Pinot noir) with ancient pedigree, the Nebbiolo vine is genetically unstable and prone to mutation. As of 2001, there were around 40 different clones of Nebbiolo identified. The three main strains used for winemaking are Lampia, Michet and Rosé Nebbiolo. Rosé Nebbiolo has fallen out of favor in recent years due to its wine’s light coloring. The Lampia strain adapts best to different soil types. Perhaps due to inbreeding in Nebbiolo’s lineage, the vine is very prone to grape diseases caused by viruses. Viral infection of the Lampia strain causes the cane of the vine to fork, or split, giving rise to the Michet type, which adapts poorly to different soil types. Its smaller bunches and lower yields cause it to produce highly concentrated wines. In many vineyards, producers will maintain a variety of Nebbiolo clones in order to maximize their wines’ complexity.

Winemaking

Nebbiolo has a traditionally light ruby red color in its youth. In the most notable expression of Nebbiolo, the wines of Barolo, there is division between what is considered a “traditional” approach to Nebbiolo and a “modernist” approach. The roots of both style can trace its history to the early “pre-technology” production of Nebbiolo. Prior to the advent of temperature control fermentation, the late harvest dates for Nebbiolo meant that the wines began fermentation when the weather turned cold. These cool temperatures would delay fermentation for several days, extending the maceration period and extraction of phenolic compounds such as tannins. When fermentation did begin, temperatures would reach excessive levels of 95-100 °F (35-38 °C) which would drastically reduce potential aromas and flavors. With the high levels of tannins, these early Barolos would require five years or more aging in oak barrels to soften some of the astringency.  

Today’s winemaking for both traditionalist and modernist include strict hygiene controls and the use of some modern winemaking equipment. Rather than fall into one hardline camp or the other, many producers take a middle ground approach that utilizes some modernist technique along with traditional winemaking. In general, the traditional approach to Nebbiolo involves long maceration periods of 20 to 30 days and the use of older large botti size barrels. The modern approach to Nebbiolo utilizes shorter maceration periods of 7 to 10 days and cooler fermentation temperatures between 82-86 °F (28-30 °C) that preserve fruit flavors and aromas. Towards the end of the fermentation period, the cellars are often heated to encourage the start of malolactic fermentation which softens some of Nebbiolo’s harsh acidity. Modern winemakers tend to favor smaller barrels of new oak that need only a couple years to soften the tannic grip of the wines. While new oak imparts notes of vanilla, it has the potential to cover up the characteristic rose notes of Nebbiolo.[2]

Blending

In the Piedmont region, there is a long history of blending other grape varieties with Nebbiolo in order to add color and/or soften the grape’s harsh tannins. In addition to red wine grapes such as Barbera, Croatina and Bonarda Piemontese being used, white wine grapes such Arneis and Favorita also have a history of being blended with Nebbiolo. Historically the association with blending Arneis with Nebbiolo was so strong that a common synonym of the former is Barolo Bianco or “white Barolo”.[Today the DOCG regulations for Barolo and Barbaresco call for the wine to be a 100% varietal of Nebbiolo. In 1998, producers of the Barbaresco region drafted a proposal to allow 10-15% of other grape varieties into the wine but bad press by Italian wine critics lead to the rejection of that plan. While there is some speculation, from critics such as Oz Clarke, that Barbera or even Syrah and Cabernet Sauvignon may be used to augment the color and flavors of Barolos by some producers there is no explicit proof that this is occurring.

For the Nebbiolo based wines of the Roero DOC between 2 to 5% of Arneis is permitted in the blend but the majority of producers rarely use this allowance. Similarly, many producers in Ghemme and Gattinara who are allowed some blending of Vespolina, Croatina and Bonarda opt instead to use nearly 100% Nebbiolo. In the Valtellina region of Lombardy Merlot, Pinot nero, Pignola, Prugnolo and Rossola are permitted blending partners for Nebbiolo.

Wine regions

Nebbiolo is found predominately in the northwest Italian region of Piedmont where it forms the base of many of the regions most well known Denominazione di origine controllata (DOC) and DOCG wines including Barolo, Barbaresco, Gattinara, Ghemme and Nebbiolo d’Alba. Despite the prestige and acclaim of Nebbiolo based wine, it is far from being the most widely grown grape in Piedmont. In 2000, there were just under 12,700 acres (5,100 ha) of Nebbiolo producing 3.3 million gallons (125,000 hectoliters) of wine which accounted for a little over 3% of Piedmont’s entire production. In contrast, there is nearly 15 times as much Barbera planted in the region. Outside of Piedmont, it is found in the neighboring regions of the Val d’Aosta region of Donnaz and Valtellina and Franciacorta in Lombardy. In the Veneto, there is a small amount which some producers use to make a Nebbiolo recioto wine. Outside of Italy, producers in the United States are experimenting with plantings in California, Washington and Oregon. In the Northern Region of Baja California, Mexico, over 2,700 acres (1,100 ha) support the production of the Nebbiolo varietal. In Argentina there are 200 acres (81 ha) planted in the San Juan province and Australian producers in the King Valley region of Victoria have found some success with their Nebbiolo plantings.[1]

Barolo & Barbaresco

The Piedmont region is considered the viticultural home of Nebbiolo and it is where the grape’s most notable wines are made. The consistent continental climate of the region, coupled with the influences of Tanaro river produces a unique terroir for Nebbiolo that is not easily replicated in other parts of the world. The two most well known Nebbiolo based wines are the DOCG wines of the Barolo & Barbaresco zones near Alba. Barbaresco is considered the lighter of the two and has less stringent DOCG regulations, with the normale bottlings requiring only 9 months in oak and 21 months of total aging and the reserva bottlings requiring 45 total months of aging. In contrast the Barolo DOCG requires 1 year in oak and 3 years total aging for normale bottlings and 57 months total aging for riserva. The minimum alcohol levels for the two region vary slightly with Barbaresco requiring a minimum of 12.5% and Barolo 13%.[2](However, Barolo, as of 1999, now only requires a minimum of 12.5% as well)

Nebbiolo planted in Novara and Vercelli region of northern Piedmont tend to produce lighter and earthier wines.

The Barolo zone is three times the size of the Barbaresco zone with the different communes producing Nebbiolo based wines with noticeable distinctions among them. In the commune of Castiglione Falletto, the wines are more powerful and concentrated with the potential for finesse. Nebbiolo grown in Monforte has a firm tannic structure and the most potential for aging. The Serralunga region produces the heaviest, full bodied Nebbiolo wines and is also the last region to start it harvest, often two week after other areas have begun picking. These three region located on the eastern edge of the zone have soils that are dominated by sand and limestone. In the west, the communes of La Morra and Barolo have soils dominated by chalk and marl and produce wines that are more perfume and silky in texture. Throughout both the Barolo and Barbaresco zones are deposit of clay which add considerable tannins to Nebbiolo.

Rest of Piedmont and Italy

Outside of Barolo & Barbaresco, Nebbiolo is found in the DOCG wines of Ghemme and Gattinara in the Novara and Vercelli hills of northern Piedmont. In these regions the grape is known as Spanna and tends to produce lighter more earthier wines. Rather than mandate a 100% Nebbiolo, producers are allowed to blend a small percentage of Bonarda, Croatina and Vespolina though most modern producers favor a high percentage of Nebbiolo. In the northwestern corner of Piedmont, near the Valle d’Aosta, the cool climate of Carema DOC produces Nebbiolo wines with lots of perfume but in some vintages will have difficulties with ripeness. In the Roero district located across the Tanaro river from Barolo & Barbaresco, the wines tend to be less tannic and lighter while those produced in nearby Alba under the Nebbiolo d’Alba DOC can have more complexity and body.

Outside of Piedmont there are significant plantings of Nebbiolo in the Lombardy region of Valtellina where the grape is known as Chiavennasca. The high yields and sub-alpine climate tends to produce Nebbiolo lacking ripeness with bracing acidity. Nebbiolo is also used to make a deeply concentrated Amarone-type wine known as Sfursat. In the Franciacorta, Nebbiolo is a permitted grape variety along with Barbera, Cabernet Franc and Merlot in the rosso wines of the region. Northwest of Piedmont, in the Valle Aosta, some Nebbiolo is grown in the Donnaz region near the border with Carema.

United States

In California, the influence of Italian immigrants in the early history of the state’s wine industry introduced Nebbiolo to the United States in the 19th century. As Cabernet Sauvignon and Merlot increased in popularity in the 20th century, Nebbiolo (as well as other Italian grape varieties) steadily decreased in plantings. Today there are scattered plantings of Nebbiolo throughout the state with the majority located in the jug wine producing region of the Central Valley. As California wine producers aim for producing higher quality wines, there has been difficulties in locating ideally suited sites for Nebbiolo and the progress in producing world class California Nebbiolo is considerably behind that of other Italian varietals like Sangiovese, Primitivo and even Barbera and Dolcetto. In Washington State, Nebbiolo was first planted in the Red Willow Vineyard in the Yakima Valley AVA in 1985 with the first varietal release in 1987. As in California, Washington producers are still trying to figure out which sites are best suited to grow Nebbiolo. While the wine is mainly produced as a varietal, some producers make blends with Dolcetto and Syrah added in. Nebbiolo is planted in at least two vineyards in Virginia.

Other regions

In Australia, winemakers found little early success with Nebbiolo as many of the earliest plantings were in sites that turned out to be too warm for the grape. Research into cooler climate sites lead to some favorable examples coming from the marginal climate of Victoria’s King Valley. Further studies have indicated that the Mornington Peninsula in Victoria and the Margaret River area of Western Australia have similar amounts of rainfall, relative humidity and sunshine hours as the Langhe region of Piedmont. Victoria’s Bendigo, South Australia‘s Clare Valley and the Mudgee, New South Wales’s are also currently being explored for their potential with Nebbiolo.

In Ensenada, Mexico, producers (L.A. Cetto) have been experimenting with plantings of Nebbiolo in Baja California near the US border with promising result, there are 100% Nebbiolo wines produced from low yielding plants with very good color and fine qualities, like the wine produced at Arcilla. In South America, early results in Chile have so far produced wines with high acidity and poor color as winemakers work to find which clones are best suited for their climate. The development of Argentine Nebbiolo has been held back by excessively high yields. In Europe, there are some plantings in the Austrian region of Mittelburgenland.

Wines

 Nebbiolo is a late-ripening grape that is responsible for the great wines of Piedmont’s Langhe and Monferrato hills: Barolo and Barbaresco. These are the most coveted of Italian wines among international collectors. Notoriously difficult to cultivate, Nebbiolo tends to be planted in the warmest hillside sites, where drainage is excellent. Barolo comes from Nebbiolo planted on the hills southwest of the town of Alba, while Barbaresco is made from Nebbiolo grown just to the north of Alba. Both of these wines show aromas and flavors including but not limited to cherry, plum, raspberry, licorice, mushroom, and leather. Especially with younger examples, expect plenty of bold tannins: these are big wines. With extended bottle-aging, these wines will mellow and show greater austerity.

Wines made from Nebbiolo are characterized by their ample amounts of acidity and tannin. Most examples are wines built for aging and some of the highest quality vintages need significant age (at least a decade or more) before they are palatable to many wine drinkers and can continue to improve in the bottle for upward of 30 years. As Nebbiolo ages, the bouquet becomes more complex and appealing with aromas of tar and roses being the two most common notes. Other aromas associated with Nebbiolo include dried fruit, damsons, leather, licorice, mulberries, spice as well dried and fresh herbs. While Barolo & Barbaresco tend to be the heaviest and most in need of aging, wines made in the modernist style are becoming more approachable at a young age. Lighter styles from Carema, Langhe and Gattinara tend to be ready drink within a few years of vintage. Nebbiolo from California and Australia will vary from producer and quality of vineyard.

The richness and tannic intensity of top Nebbiolos makes them fine partners for strong flavored grilled meats and stews, as well as dry, aged cheeses.

For Barolo and Barbaresco, 2001 and 2004 stand out among recent vintages. Top producers include, but are not limited to, Vietti, Elio Grasso, Pio Cesare, and Giuseppe Rinaldi.

Synonyms

Nebbiolo has a wide range of synonyms used in various local districts of northwest Italy. In the areas of Novara and Vercelli it is known widely as Spanna. In the Val d’Aosta region and around Carema it is known as Picutener. In Valtellina it is known as Chiavennasca.

The Nebbiolo grape variety is also known under the name Barbesino, Brunenta, Femmina, Lampia, Marchesana, Martesana Melasca, Melaschetto, Melascone, Michet, Monferrina, Morsano di Caraglio, Nebbieul grosso, Nebbieul Maschio, Nebbiolin, Nebbiolin Canavesano, Nebbiolin lungo, Nebbiolin nero, Nebieu, Nebieul, Nebieul fumela, Nebiolo, Nebiolo du Piedmont, Nibieul burghin, Nibio, Nibiol, Nubiola, Pantin, Picot, Picotendre, Picote, Picotenero, Picoultener, Picoutendro Maschio, Počte, Prugnet, Prunent, Prunenta, Pugnet, Rosetta, Spagna, Span, Spana commune, Spana grossa and Uva Spanna..

Snapshot:

Recommended Growing Regions: Piedmont (Italy)

Flavor Profile: Big, bold, tannic red wines

Food Pairings: Grilled meats and stews; dry, aged cheeses

Other Notes: Don’t drink these wines too young, even the more modern styles benefit from some aging

Recommended Wineries for Nebbiolo

  • Pianpolvere Soprano Bussia
  • Bruno Giacosa
  • Gaja
  • Domenico Clerico
  • Luciano Sandrone
  • Giacomo Conterno
  • Roberto Voerzio
  • Vietti
  • Conterno Fantino
  • Bartolo Mascarello

Top rated Nebbiolo wines (??):

  • 2004 Bruno Giacosa Barolo Le Rocche del Falletto Riserva (98 pts)
  • 1996 Bruno Giacosa Barolo Falletto di Serralunga Riserva (98 pts)
  • 2004 Domenico Clerico Barolo Percristina (97 pts)
  • 1996 Gaja Nebbiolo Sperss Langhe (96 pts)
  • 2004 Bruno Giacosa Barbaresco Asili Riserva (96)pts)
  • 2004 Conterno Fantino Barolo Sori Ginestra (96 pts)
  • 2001 Bruno Giacosa Barolo Le Rocche del Falletto Riserva (96+ pts)
  • 2004 Bruno Giacosa Barolo Le Rocche del Falletto Riserva (in magnum) (96(+)pts)
  • 2006 Bartolo Mascarello Barolo (96 pts)

2007 Conterno Fantino Barolo Sori Ginestra (96 pts)

IV    The charms of lesser Nebbiolo wines

By Jason Wilson, Washington Post, March 29, 2011

Rarely do you find the words “affordable” and “nebbiolo” in the same sentence. You probably don’t even see them very often in the same paragraph. For most of us, the idea of an affordable nebbiolo exists in some alternate realm where we all ride unicorns and no one ever goes bald or gray and the weather is always sunny and 75 degrees with no humidity.

Nebbiolo, after all, is the grape upon which Italy’s two greatest, and priciest, red wines are based: Barbaresco and Barolo. The latter, the so-called “king of wines,” is particularly expensive, with good ones starting around $80 and rising into the hundreds.

Now, I love Barolo, one of the handful of wines in the world that I would call profound. I love it so much that when people ask what my favorite wine is, I often exclaim, “Barolo!” And they nod, and say, “Ah, yes. Barolo, of course.” But saying Barolo is a favorite is very much a misrepresentation of my everyday drinking habits. I mean, how often do I drink it? Outside of professional tastings, when I’m buying wine to serve at home or when I order it in restaurants, I probably have Barolo three or four times a year. Maybe five if I’m particularly flush.

Don’t cry for me. Those times are always memorable. Lately, though, I’ve been interested in finding a way to experience the charms of nebbiolo on a more regular basis. So I’ve been looking for younger nebbiolo wines, or else nebbiolo wines from nontraditional regions.They exist, I promise. Many of them cost $25 or less, and some less than $20.

First, as always with Italian wine, there are a few quick points of geography and winemaking to keep in mind. Nebbiolo (taken from the word “nebbia” or fog) is a finicky grape that grows well in only a few places, most predominantly in Piedmont, the foggy northwest corner of Italy. That is also the same spot where the rare white truffle flourishes, and so we might reasonably assume that something strange and mysterious is going on in the soil there.

Barolo and Barbaresco are produced from 100 percent nebbiolo grapes grown in specific zones near Alba. Beyond geographic specificity, what separates Barolo and Barbaresco are their aging regulations. For instance, Barolo must spend at least a year in oak and then three years aging in the bottle, or at least 57 months for riserva. As a Barolo ages, the color turns brick orange, and its silky tannins, complex aromas of dried rose and violet, of leather and truffle and tar, deep cherry and plum flavors emerge. The finish lasts forever. It’s a wine to meditate, brood and ponder over.

However, nearly every producer of Barolo also makes wine bottled as either Nebbiolo d’Alba or Langhe Nebbiolo. Nebbiolo d’Alba is basically made from the same grapes that would become Barolo, only aged less. Langhe is nebbiolo from an even wider geographic area, but still the same basic neighborhood. These wines are not as complex as Barolo; they’re lighter, fresher, racier and completely enjoyable.

For example, Vietti, one of the most highly regarded Barolo producers, makes a Langhe Nebbiolo called Perbacco, which is so close to the real thing that the winemaker calls it a “baby Barolo.” Perbacco sells for $25. Vietti’s Barolos start at around $80.

Moving away from Alba, but still in Piedmont, look for nebbiolo from Roero, Langhe’s neighboring region. Malvira’s Roero nebbiolos are a wonderful value, and I wish we saw them more often in Washington, Maryland and Virginia. (Attention, local wine shops.)

Leaving Piedmont, the other region where nebbiolo is king is in the mountains of Lombardy, in Valtellina. Here, they call nebbiolo grape Chiavennasca, and the wine’s name is Sforzato di Valtellina, produced by drying the grapes before pressing, in a style similar to amarone. It falls somewhere in price between young nebbiolo and Barolo, but still usually less than $50.

Finally, leaving Italy entirely, some brave souls have attempted to grow nebbiolo in unlikely places such as Mexico (L.A. Cetto); Santa Barbara, Calif. (Palmina); and, closer to home, Virginia (Barboursville Vineyards and Breaux Vineyards). While not playing on the same field as Italy, those wines offer an interesting glimpse into nebbiolo’s potential outside its traditional home.

It’s a bold choice to grow nebbiolo in Virginia. I asked Jason Tesauro of Barboursville Vineyards a simple question: Why? He replied that his part of Virginia is also called Piedmont, and so why not?

“Nebbiolo is my desert island grape,” he says. “If I had to pick one grape only for the rest of my life, this is it.”

Given that as the reason, I can certainly understand the impulse to want to grow nebbiolo in Virginia. Or anywhere else.

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Recent Posts

  • Tasting No. 69 – January 12, 2020 – Piedmont Grapes, Gavi and Nebiolo February 7, 2020
  • Tasting No. 68 – January 15, 2020 – Zinfandel January 12, 2020
  • Tasting No. 67 – September 18, 2019 – Rhone Blends from Central Coast USA September 8, 2019
  • Wine Tastings and more in Tuscany August 4, 2019
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