Here are just some of the great Italian White Wines I enjoyed over the last year with dishes to match
Beneventano Falanghina IGT Donnachiara made from 100% Falanghina. The vineyard is the Torre Cuso, the best location for Falanghina. The soil is volcanic, chalky clay, the vines are 16 years old, the training system is guyot and there are 2,500 vines per hectare. The grapes are not destemmed or crushed before pressing. Cold fermentation is in stainless steel and there is extended maceration. This is a crisp white wine with citrus fruit aromas and flavors, nice acidity and good minerality. It’s a pleasure to drink.
Pasta alle vongole — spaghetti with clams
KATÁ IGP Catalanesca Del Monte Somma 100% Catalanesca Cantine Olivella The grapes are carefully selected and hand harvested in the first half of October. Fermentation and maturation is with natural yeast and takes place in temperature controlled stainless steel tanks. The refining process sur lie, lees contact starts in stainless steel and ends in the bottle after a three month period. The wine has very nice citrus aromas and flavors, with hints of apricot, cantaloupe and acidity. There is a mineral aspect to the wine, which may come from the volcanic soil.
Seafood Salad — mixed seafood with lemon and olive oil dressing
Pallagrello Bianco “Caiati” 2015 Michele Alois 100% Pallagrello Bianco from a 2.13-hectare vineyard at 280 meters, soil is volcanic with minerals. The training system is guyot, there are 4,800 plants per hectare and the harvest is in the middle of September. Fermentation takes place on the lees for 30 days. Malolactic fermentation is in stainless steel controlled temperature vats. The wine remains in the bottle for 4 months before release. It has hints of almonds, citrus fruit, melon and grapefruit with a long finish and pleasing aftertaste.
Pasta with Crab
Capolemole IGT Lazio Bianco made from 80% Bellone and 20% Greco. Marco Carpineti There are 4,500 vines per hectare and the harvest takes place in September. There is a soft pressing of whole grapes and fermentation is at a controlled temperature. The wine is aged in steel. This is a fruity wine with hints of lemon and other citrus.
Pasta with Artichokes and Pecorino Romano
Garganega Soave DOC made from 100% Garganega Sandro De Bruno The production zone is Soave, Roncà-Calvarina. The vineyard is 15 acres at 262 to 452 ft., the exposure is south and the soil is volcanic. There is a manual harvest in small crates during the 3rd week of September followed by a soft press in a nitrogen saturation with a low temperature of 10°C. Before the fermentation, the must is decanted getting rid of the first gross lees. Noble lees are preserved and worked with continuous batonnages for 3 months. Maturation is in stainless steel tanks. The wine has aromas and flavors of citrus fruit, with a hint of white flowers, nice minerality and a touch of peach.
Pasta with Fresh Tomatoes, Green Beans and Basil
Le Morette – Azienda Agricola Valerio Zenato Lugana DOC “Mandolara” made from 100% Turbiana grapes from the La Mandolara vineyard on a narrow strip of land on the shore of Lake Garda. The training system is guyot, double and short modified and there are 3,500 plants per hectare. The soil is clayish. Harvest is by hand in the second half of September. After a very soft crushing, vinification takes place in temperature controlled stainless steel tanks and the wine remains in the bottle for at least one month before release. This is a fresh fruity wine with hints of apple, peach pear and a touch of bitter almonds in the finish. The name of the wine comes from a particular protected species of wild ducks which nest in Lake Frassino. The ducks are the symbol of the farm. I visited the winery a few years ago and was very impressed with all of the wines.
Stuffed Pizza with Broccoli and Cheese
Lugana Superiore DOP Madonna Della Scoperta made from 100% Turbiana from the hills of Lonato dei Garda at 150 to 250 meters. The soil is calcareous clay of morainic origin and the vines are 20 years old. The vineyards are at 150 to 250 meters and the training system is guyot. Harvest is by hand in September. There is a thermal conditioning of the grapes at 10C and then a careful selection of the grapes followed by a soft pressing of whole grapes. Fermentation is in temperature controlled stainless steel tanks at 15C for 8 to 10 days. Aging is in stainless steel tanks and in barrels. The wine has hints of citrus fruit, green apples, and peach, with a hint of white flowers and a touch of almond in the finish.
Sicilian Seafood Couscous
Sea food