Last week friends came over the dinner and I opened 3 bottles of wine that I had gotten as samples. Our meal consisted of 3 courses.
Berlucchi ’61 Rosé Brut NV made from 70% Pinot Noir and 30% Chardonnay from the best vineyards in the 19 municipal areas of Franciacorta. The harvest takes place from the middle ten days of August to the first 10 days of September. There is a gentle, gradual pressing of clusters with fractioning of the must; alcoholic fermentation in steel vats. A few hours’ maceration of the Pinot Noir on the skins (rosé maceration) to emphasize the aromas and hue of the grape assemblage. The assemblage of the cuvée is in the spring following harvest with the contribution of 5% of reserve wine consisting of the previous year’s cuvée aged in stainless steel for one year. Second fermentation takes place in the bottles and maturation sur lie for a minimum of 24 months followed by an additional 2 months after disgorgement. Residual sugar 6.5g/l. The wine has hints of citrus fruit, cherry, strawberry, brioche and a touch of spice. The “61 line is a tribute to the “birth of Franciacorta in 1961 and to the year Berlucchi produced the first method classico sparkling wine.” $45
Note: In 1955, Guido Berlucchi, the holder of the noble Berlucchi name, called enologist Franco Ziliani to his home in Lombardy to consult with Ziliani on how to improve his unstable white wines. Ziliani suggested instead creating French-style sparkling wines, and thus the Berlucchi wine dynasty was born in 1961 with the release of the winery’s first bottles. Soon after, in 1967, Franciacorta became a recognized designation due to Berlucchi and Ziliani’s experimentation. Today the winery is run by Ziliani’s three children.
The wine was a perfect combination with crackers topped with smoked salmon and creme fraiche.
Grillo Sicilian DOC 2022 Stemmai made from 100% Grillo. The grape is native to Sicily and is used for the production of Marsala. Grillo prefers sandy terrain that is sloped and gets a lot of sunlight. The training system is espalier and there are 450 plants per 2.5 acres. Grillo is an average-to late varietal with maturity reached about the second week in September. The collection of the grapes, pressing, and destemming is totally covered in the air (a method of vinification called “reduction”). The natural settling and fermentation take place at a controlled temperature of 18 degrees for 10 days. Maturation on the lees takes 5 months in steel tanks. The wine has hints of tropical fruit, notes of mango and papaya with a touch of jasmine and white flowers. $13. Note: Sustainably farmed.
With this wine, we had pasta con le sarde, pasta with sardines, raisins and fennel.
Nero D’ Avola Sicilia DOC “Gazzerotta” 2021 Tenuta di Famiglia-Pellegrino 1880. Made from 100% Nero d’Avola from the Gazzerotta Estate, Mazara del Vallo, Province of Trapani. The soil is clayey rich in minerals and the vineyard is at 20 meters. The vineyard is subject to water stress and at risk of high maximum temperatures due to its distance from the water. Harvest starts in mid-September. There is a long maceration at a controlled temperature until alcoholic fermentation is completed. The wine is then aged at least for 24 months in steel tanks and barriques. This is a soft red wine with good structure. It has hints of red fruit, violets, sweet spice, cinnamon and a note of chestnut honey.$15
Note: Gazzerotta is the name for the elegant black and white magpies that fly over the bare fields in autumn.
We enjoyed this wine with rack of lamb crusted with Sicilian pistachios.
Everyone appreciated the opportunity to taste these fine wines for the first time.