It is always a pleasure to hear Daniele Cernilli, aka DoctorWine speak about wine.
This Z00M webinar included 5 white wines, four red wines and one dessert wine. Representatives from the wineries were present and added comments.
The White Wine
Zorutti (Friuli) Venezia Giulia DOP Collio 2020 made from 100% Pinot Grigio. The training system is traditional Friuli single inverted. There are 4,000 plants per hectare. Harvest is the first week of September when the grapes are perfectly ripe. Part of the destemmmed crushed grapes are gently pressed, the rest undergo cryomaceration at 4C for 36 hours. A fermentation started 3 to 4 days earlier from the best grapes of the same variety, is added. The must ferments slowly in stainless steel vats at a controlled temperature (16C) for 30 to 40 days. Aging in stainless steel vats where a lengthy series of batonage is carried out, gradually reducing the intervals to produce a complex, structured wine with a delicate bouquet. The wine is bottled in February. The wine has hints of citrus fruit, green apple and good acidity.
Coldigrotta (Friuli Venezia Giulia) Collio Pinot Grigio 2018 made from 100% Pinot Grigio. The production zone is Ferra d’Isonzo (Gorizia). The vineyard is at 80 meters and the soil is marl and sandstone of oceanic origin. The training system is guyot and the plants are 30 years old. Harvest is the first and third weeks of September by hand. Fermentation is in stainless steel at a controlled temperature with selected yeasts for 7 to 12 days. There is one night of maceration. The wine remains for 3 months on the lees and there is a partial malolactic fermentation. The wine is in bottle for 2 months before release. This is an elegant fruity wine with a note of white flowers.
Isola Augusta (FVG) Friuli Friulano 2018 made from 100% Friulano. Vineyard location Palazzolo dello Stella, Udine. The soil is clay silt and sand and the training system is guyot. There are 4,900 vines per hectare. Harvest takes place at the end of August. The wine is fruity and floral with a note of almonds in the aftertaste.
Cincinnato (Lazio) IGT Bellono “Quinto” 2020 made from 100% Bellone. Located on the lavic hills in the territory of Cori at 200/250 meters. The soil is volcanic clayey. There is a row training system with about 3,000 to 4,000 vines per hectare. Harvest takes place from the 10 to 15 of September. There is a soft pressing of the grapes and destemming followed by static decantation for 24 hours and then fermentation at a cold temperature for 10 days. The wine is in contact with the lees for ten months and malolactic fermentation does not occur. Aging is in stainless steel tanks for 6 months and in bottle for another 6 months before release. The wine has hints of yellow peach, citrus fruit and mineral notes. It is a wine that should be drunk young.
A few years ago I was invited on a press trip to visit the Cincinnato winery in Cori and was very impressed with the wines. Giovanna Trisorio the sales and marketing director took me on a tour of the winery and I tasted wines made from the Bellone and Nero Buno grapes. Giovanna was part of the Zoom event and it was great to speak to her again about the wines of Cincinnato.
Marsia Cuomo (Campana) Furore Bianco “Fiorduva” 2018 made from 30% Fenile, 30% Ginestra and 40% Ripoli. Vineyards are on costal terraces at 22/550 meters with a southern exposure. The soil is Dolomitic limestone rock. Training system is pergola and/or espalier. There are 5,000/7,000 vines per hectare. Hand harvest takes place the last 10 days of October. The hand picked overripe grapes are brought into the cellar whole. After a soft pressing the grape must, which undergoes cold static fining and is inoculated with selected yeasts, the wine ferments at a controlled temperature for about 3 months in barriques. The wine spends 4 months in stainless steel tanks before it is bottled. It has hints of apricots, tropical fruit, candied fruit and flowers. I have enjoyed the wines of Marisa Cuomo for many years.
I have tried to visit the winery a few times but somehow it never worked out. The last time I tried was on a press trip for “Campania Stories” and there was a landslide blocking the road.
Tenuta IL Palazzo Piemonte Chardonnay DOC “Sharelè” 2016 made from 100% Chardonnay from an old vineyard in the heart of Acqui Terme. The vineyard is at 350 meters with a south and south/southeast exposure and in a small part also southwest. The training system is guyot. Harvest takes place when the grapes reach full and complete maturation. The date varies between the last 10 days in August and the first 10 days of September. Harvest is manual. The wine has notes of white flowers, acacia and orange with hints of citrus fruit, peach and a touch of vanilla.
The Red Wine and Dessert Wine
La Casaccia (Piedmont) Barbera del Monferrato DOC “Gianni.” Made from 100% Barbera from Cella Monte, Monferrato. The vineyard is at 300 meters and the exposure is southwest. There are 4,000 vines per hectare and the training system is guyot. The winery is organic certified since 2000. Harvest is manual when the grapes reach perfect maturity and there is a careful selection of grapes. Fermentation with the skins for 10/15 days. Only the free run juice is used. The wine is aged in steel tanks and bottled after malolactic fermentation. This wine has hints of ripe red fruit, cherry and nice acidity.
Azienda Agricola Ricchi Garda Cabernet DOC Lake Garda “Ribo” 2019. Made from 75% Cabernet Franc and 25% Cabernet Sauvignon. The vineyard is at 30 to 229 meters and there are 4,000 /4,500 plants per hectare and the exposure is northwest. Soil composition is Morenic: stony permeable, well ventilated substratum. The training system is guyot cordon speronato. Harvest is by hand from the last week of September to the first week of October. Fermentation is in stainless steel tanks at a controlled temperature. Maceration is for a long period with frequent pumping over. Aging is in tonneaux for 12 months and in bottle for at least 10 months before release. This is a full bodied wine with hints of red fruit, spice, tobacco and leather.
Pitticco (FVG) Colli Orientali Rosso “Migale” 2019 made from Refosco dal Peduncolo Rosso, Schioppettino, and Tazzelenghe (cut your tongue). The Vineyard is on terraced hills facing southeast. The soil is white clay marlstone called “Ponca” and there are 6,700 plants per hectare. Harvest is manual. Aging is in French wooden barrels for 18 /20 months followed by a period of aging in bottle. The wine has hints of red currents and spice. The wine’s name comes from the first two letters of Sergio Pitticco’s children: Michele, Gaia and Leonardo. This is a big and elegant wine with a good balance between acidity and tannins. The wine has hints of licorice, red currants and spice.
Dessert Wine
Tenuta Prosit (Sicily) Pantelleria Passito DOC “Sciaghibìr” 2017 made from 100% Zibibbo. The wine has hints of honey, dry figs, apricot jam and spices.