Category Archives: Italian Red Wine

August 29, 2016 · 5:05 am

12 Wines $20 and Under for All Seasons

There are some wines that I like to drink all year round. They go with the foods I like to eat and I know I can turn to them at any time. I consider them wines for all seasons. Remember that you don’t have to spend a lot of money to drink well.

Prosecco “Rustico” Valdobbiadene Superiore DOCG Nino Franco. 100% Glera (traditionally called Prosecco) from classic production area hillside vineyards situated at medium to high altitude. Pressing, destemming, cooling of the must and fermentation takes place in steel tanks at controlled temperature. Second fermentation is in “cuvee close” (Charmat method). $1

Falanghina Beneventano 2015 DOC 100% Falanghina. The vineyard is the Torre Cuso, the best location for Falanghina. Donnachiara. 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. $18

Pallagrello Bianco “Caiati” 2014 100% Pallagrello Bianco from a 2.13-hectare vineyard at 280 meters, soil is volcanic with minerals. Alois 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 at a controlled temperature. 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. $20

Côtes-du-Rhone Samorëns Blanc 2015 made from Clairette and Grenache. Ferraton Père & Flis The grapes are picked at the peak of ripeness and quickly chilled upon arrival at the winery via a chill tunnel. After pressing, the must is cold-settled for 48 hours. Vinification in temperature controlled stainless steel tanks where many lots will under go malolactic fermentation. The wine is then blended and bottled without the use of oak. It has fresh citrus aromas and flavors with hints of white peach and good acidity. $15

Pinot Grigio 2015 Alto Adige DOC Peter Zimmer. Made from a selection of grapes from the best vineyards of the valley floor and the steep slopes nearby. The soil here is stony, sandy and extremely chalky. The low yields per hectare and this particular terroir combines for a very particular Pinot Grigio. The grapes are gently pressed, then clarified through the natural settling of sediment. Alcoholic fermentation is carried out with pure strains of yeast in temperature controlled stainless steel tanks. Malolactic fermentation does not occur. The wine remains on the lees for several months before it is bottled. It has more depth than most Pinot Grigio, with ripe fresh fruit, a touch of pear, and a hint of spice, good mineral character and fresh acidity. $16

Gewürztraminer Alto Adige DOC 2014 Elena Walch made from 100% Gewurztraminer from small vineyards around the villages if Tramin and Caldero. After harvest, the grapes are crushed and pressed. The fresh must is clarified at low temperatures then gently fermented at a controlled temperature of 20°C in stainless steel tanks. The wine matures in stainless steel tanks for several months on its fine lees. The wine has hints of white flowers and spice with a nice long finish. $20

Les Vignes de Bila-Haut Rose 2015 IGP Pays d’OC Chapoutier made from 55% Grenache and 45% Syrah. The estate was purchased by Michel Chapoutier in 1999 and is located in one of the best parts of the Languedoc called the Cotes du Roussillon. The grapes are carefully vinified at low even temperatures. The juice is fermented in temperature controlled stainless steel tanks and aged in the same tanks. After a short maceration on the skins, the delicate pink hue is attained and the wine is racked and vinified. The wine is then carefully blended prior to bottling. $15

Bordeaux Rose 2015 made from 100% Cabernet Sauvignon. Chateau de Lardiley. The soil is clay and limestone, organic agriculture and located in the heart of the Entre-Deux-Mers area in the village of Saint-Pierre-de Bat. The estate is situated midslope along the Garonne River. This is a ripe, red fruit dominated wine with hints of strawberries and raspberries. $15

Az. Agr. Apicella Colli di Salerno Piedirosso IGT 2014, made from 85% Piedirosso from ungrafted vines and 15% other red grapes. There are 3,000 vines per hectare and the training system is mostly pergola. Harvest takes place the third week of October. The stalks are removed and the grapes are pressed. Temperature controlled fermentation in stainless steel tanks for 10 to 12 days. Piedirosso is used mostly as a blending grape. (It is one of the grapes in the blend for Lacryma Chrisit del Vesuvio Rosso.) It is difficult to find wine made from 100% Piedirosso but worth the effort.
The wine has fresh red fruit flavors and aromas with hints of black pepper and spice a long finish and nice after taste. The wine should be drunk young. $16

Schiava Alto Adige DOC 2015 made from 100% Schiava from high side vineyards above Lake Caldaro at 1,312 ft. Elena Walch The soil is limestone and dandy clay. There is temperature-controlled fermentation at 27°C in stainless steel tanks for 7 days of skin contact. Malolactic fermentation and maturation take place in traditional 8,000-liter Slovenian oak casks. This is a fruity red wine with hints of cherry and a nice bitter almond touch on the finish. $16

Cahors Malbec Prestige 2011 AOP Cahors Domaine du Théron 100% Malbec. Family owned and operated by Pelvillain Freres. The domaine was established in 1973 and is situated in the village of Prayssac in the valley of Lot. The soil is limestone and clay with cover grass planted between the rows. Grapes are harvested in the early morning, destemmed and lightly crushed. Maceration and fermentation takes place in temperature controlled stainless steel tanks. After the wines are racked to different stainless steel tanks where malolactic fermentation is completed. The wines are aged in barriques for about 12 months, 1/3 of which is new wood. The best barrels are selected and blended into the Cuvée Prestige which is the top of the line and aged another year in bottle before release. This is a big dark wine with hints of spice and chocolate and a touch of blueberries with a smooth yet powerful finish. $18

Moscato d”Asti “Cascinetta” DOCG –NV 100% Moscato d”Asti, Vietti. Grapes are selected from vineyards in Castiglione Tinella. There are 4,500 plants per hectare and they are about 40 years old. The grapes are crushed, pressed and naturally clarified. Must is stored, without sulfite, at low temperature in order to naturally prevent fermentation. Before bottling, yeast is added and the temperature is increased. Alcoholic fermentation is in stainless steel autoclave to preserve natural CO2 from the fermentation. The fermentation is stopped at 5.5% alcohol by again reducing the temperature. Malolactic fermentation does not take place and preserves acidity, varietal fruit character and freshness. The wine is held in stainless steel tanks before bottling. The wine is delicately sweet, slightly sparkling, frizzante with hints of white peaches, apricots and ginger. $16

Leave a comment

Filed under Alois Winery, Cotes du Rhone- Ferraton, Donna Chiara Winery, Elena Walch, Falanghina, French Wine, Italian Red Wine, Italian Sparkling Wine, Italian White Wine, Italian Wine, Moscato d'Asti, Nino Franco, Pallagrello, Peter Zemmer, Piedirosso, Pinot Grigio, Prosecco, Uncategorized

Tagged as Domaine du Theron-Cahors

August 22, 2016 · 4:56 am

The Mustilli Winery: A Long Overdue Visit

When I was working as the wine director at a NYC Italian restaurant, Paola Mustilli from the Mustilli winery came in to have me sample their wines. We already carried some and I was more than willing to try the ones she brought.

After we tasted the Falanghina she handed me a book entitled “Falanghina” which included the work done by her father Leonardo Mustilli and her sister Anna Chiara Mustilli in saving the Falanghina grape. The authors are Antonella Monaco, Anna Chiara Mustilli and Luciano Pignataro.

She also invited me to the winery to taste older vintages of Falanghina. The winey is about 30 miles inland from Naples.

“Falanghina,” writes Luciano Pignataro in his opening line, “surely more than Aglianico, is the wine in which all Campania identifies, the wine that can best embody the local genius loci of the Neapolitan pleasure of the table.”

Paola and Anna Chiara

When I was in Benevento as one of the journalists at the Campania Stories tasting, I was finally able to take Paola up on her offer and went to the winery, over 10 years since our meeting in NYC. Paola, who takes care of the commercial end of the business and Anna Chiara, her sister who manages the vineyards and winemaking, greeted me.

Anna Chiara said that in 1979 her father, Leonardo Mustilli bottled the first single-variety commercial Falanghina in Campania. Then there were only 75 acres; today there are over 7,000 with the majority in Sannio. Sant’Agata dei Goti is a sub-region of the DOC Sannio and they are the only winery in the area. She said they have over 20 hectares all planted with indigenous varieties.

The Mustilli Family came to Sant’Agata dei Goti in the 14^th century. Anna Chiara gave us a tour of the old underground cellar that the family has owned since the 17 century. In 2002 they built a new structure right outside the town.

We then tasted the wines;

Falanghina Sannio DOC 100% Falanghina from estate vineyards, at 800 ft. located in Sant’Agata del Goti, with volcanic soil, facing southwest. The age of the vines is 10 to 30 years. Hand-harvest in mid-October. Fermented on indigenous yeast in temperature controlled stainless steel tanks. The wine is aged in tanks for 12 months. This is a fresh wine with hints of lemon and apple with good acidity.

Falanghina Sannio 2002 DOC 100% Falanghina The wine was starting to show some signs of age but still was very pleasant with nice citrus fruit aromas and flavors.

Greco di Santacroce 1977 I was very impressed with this wine. It was not showing any signs of age. In fact I drank as much of the wine as I could!

Piedirosso Sannio DOC 100% Piedirosso from the Pozzillo vineyard, which is at 800 ft. The soil is volcanic and clay and the exposure is southwest. The wines are between 10 and 20 years old. The grapes are hand harvested in late October. Fermented on indigenous yeast in temperature controlled stainless steel tanks. The wine is aged in stainless steel tanks for 6 months. The wine has very nice fruit with hints of plums, violets and a hint of bell peppers.

Greco Sannio Sant’ Agata De’ Goti DOC 100% Greco. The grapes are cultivated in the vineyards of Presta and Pozzillo in the commune of S. Agata dei Goti. The vineyard has a southwest exposure at 250 meters. Training system is guyot and there are 3,300 plants per hectare. Harvest is by hand in the middle of October. Fermentation is in stainless steel at a controlled temperature at 15C for about two weeks. Aging is in steel with periodic batonnage. The wine has hints of white peach, apricot and anise with good acidity and a touch of almonds in the finish and aftertaste.

Aglianico Sannio DOC 100% Aglianico from vineyards at 800ft. with volcanic and clay soil and a southwest exposure. The vines are 30 years old. Fermented on indigenous yeast in temperature controlled stainless steel tanks. The wine is aged in French second passage barriques for 9 months and in bottle for 3 months before release.

Aglianico Sanno DOC ‘Cesco di Nece’ 100% Aliganico from the “Cesco di Nece,” vineyard organically planted vineyard in 1994 and is 3 hectares. Harvest is at the end of October. Grapes are destemmed and crushed. Fermentation lasts for about 15 days in stainless steel tanks at a controlled temperature. Maturation is second passage French oak for 9 months. Lightly fined, unfiltered and a small SO2 addition before bottling. It is aged for 9 months in bottle before release.

Leave a comment

Filed under Aglianico, Falanghina, Greco di Tufo, Italian Red Wine, Italian White Wine, Italian Wine, Mustilli, Piedirosso, Uncategorized

Tagged as campania, Mustilli Winery

August 15, 2016 · 1:23 am

Castello di Meleto: The Wines of Tuscany

A few months ago I was contacted by wellcomonline.com, a PR agency based in Alba, Italy. They wanted to know if I wanted to taste wine samples from Castello di Meleto, a winery in Tuscany. Wellcom handles some of Italy’s top wine clients, so I told them I would except the samples and was very pleased that I did.

The Castello di Meleto estate consists of 2,470 acres of which 300 acres are planted with vines. It is located just over a half mile from the town of Gaiole in Chianti. The castle, the heart of the estate, once belonged to the monks of the Coltibuono Abbey. The name Meleto can be traced back to 1256. Today the vineyards are spread in five different plots that surround the castle, leaving the winery in an ideal central location.

The Wines

Vermentino 2015 IGT Toscana Bianco made from 100% Vermentino. The vineyard was planted in 2010 and is at 360 to 420 meters. There are 5,000 plants per hectare and the training system is guyot. The grapes are handpicked in small containers in order to reduce skin breakage. After being gently destemmed and soft pressed the free run juice is chilled and left on the skins for a few hours. Fermentation is in stainless steel tanks at a controlled temperature. During fermentation, a small portion of the wine undergoes a brief aging in second or third passage barriques. The wine in aged in stainless steel for 4 months before release. This is a fresh slightly tangy wine with hints of citrus and nice minerality. $12

Chianti Classico DOCG 2013 made from 100% Sangiovese. The vineyard is at 360 to 450 meters with a south, southeast and south-west exposure and the soil is gravelly, rich in galestro and alberese. There are 3,500/ 5,000 vines per hectare and the vines were planted in 1970-2000. The training system is spurred cordon, guyot and alberello (bush). The grapes are harvested by hand and by machine and then destemmed and lightly pressed. Maceration is on the skins for 15 to 20 days. Spontaneous alcoholic fermentation is in stainless steel tanks, without adding exogenous yeast, for 7-10 days. Malolactic fermentation takes place in cement vat. The wine is aged in 54HL Slavonian oak barrels (botti) for 12 months. The wine is aged in the bottle for 6 months before release. The wine has hints of cherry, blueberry and a hint of pine. It is a very pleasant wine that is very food friendly. $18

Chianti Classico Riserva “Vigna Casi” DOCG 2012 made from 100% Sangiovese. The vineyard is located in Gaiole in Chianti. The exposure is west, south and southwest at 400 meters. There are 5,000 plants per hectare and the training system is spurred cordon and alberello. The vines were planted in 1990-1995. Harvest and selection is by hand. Maceration and spontaneous fermentation is at a minimum temperature of 78-82F in wooden vats with delestage and pump-over. The wine is kept in contact with the skins for 20 to 25 days before it goes into cement vats for malolactic fermentation. One half of the wine is aged in 52 Slavonian oak barrels, the rest in second or third passage 225-liter barriques for 18 months depending on the vintage. The wine remains in the bottle for 6 months before release. This is an elegant wine with hints of cherries, violets and spice and a long and intense finish. $30

Chianti Classico “Gran Selezione” DOCG 2011 made from 85 % Sangiovese and 15% Cabernet Sauvignon. The vineyard is south facing and is at 400 meters and were planted in 2000 and 2003. There are 5,000 vines per hectare; the training system is spurred cordon and the soil is gravelly, rich in galestro and alberese. Great care is taken in thinning shoots, foliage canopy management, and pruning. Harvest is by hand with 10-kilogram bins. In the cellar the grapes are refrigerated to a temperature of 8/10C for at least 24 hours. After the fermentation, which is in oak barrels, there is a long maceration. The Cabernet Sauvignon is aged in second passage French barriques, while the Sangiovese is aged in second and third passage barriques. The wine is aged between 14 to 18 months depending on the vintage. The wine remains in bottle for one year before release. This is an intense complex wine with hints of spice and berries. It will need a few more years to bring out all of its aromas and flavors. $50

Gran Selezione is a new classification at the top of the Chianti Classico pyramid. The grapes for these wines must be estate grown and come from a single vineyard, or selected from the estates best-suited vineyards. Gran Selezione wines can be released on the market 30 months from the grape harvest, including at least 3 months of bottle age. The alcohol must be at least 13%

Vin Santo del Chianti Classico DOC 2008 90% Trebbiano, 5% Sangiovese and 5% Malvasia. The vineyard has western exposure and is at 400 meters. The soil is limestone mixed with sandstone. Training system is guyot, there are 3,000 vines per hectare. The vines were planted in 1972 -1974. Manual harvest and the grapes are naturally dried in well-ventilated rooms followed by fermentation and aging is barrels of different woods and sizes, which are sealed and kept in rooms with shifting temperatures. Aging is for 4 to 5 years in mixed wooden casks called caratelli of 60, 100 and 120 liters. The caratelli are filled up to 70%. This is a full dessert wine has hints of dried fruit, honey and apricot with a touch of vanilla. $45 – 375 bottle

Leave a comment

Filed under Castello di Meleto, Chianti Classico, Chianti Classico Gran Selezione, Italian Red Wine, Italian White Wine, Vermentino, Vin Santo

August 8, 2016 · 5:00 am

Tenuta di Trinoro: Terroir and Cabernet Franc

Marsha Palanci, President of Cornerstone Communications, Ltd was involved with a project for the Tuscan winery Tenuta di Trinoro. She invited Tom Maresca and Diane Darrow, Mary Ewing Mulligan, MW and Ed McCarthy, and Michele and I to taste three wines from the estate and to give our views on the wines. Sarah Bray was there representing the winery. As we tasted the wines, a lively discussion took place about the wines and how they would be marketed.

Tenuta di Trinoro was founded in 1990 by winemaker and owner Andrea Franchetti. The estate in located in Tuscany’s Orcia Valley, 37 miles southeast of Siena. Franchetti is very interested in Cabernet Franc and planted cuttings from a Pomerol vineyard in Bordeaux. After years of experimentation, in 1997 he released the first vintage of a Cabernet Franc based Bordeaux blend.

In the spring of 2016 Franchetti announced the US release of three single vineyard 100% Cabernet Franc wines. Each wine is labeled with its vineyard name: Campo di Tenaglia, Campo di Camagi and Campo di Magnacosta.

The individual crus, known as campi in the local dialect, are located at different locations and elevations on the estate. Each is planted with vines that are over 20 years old and the largest is less than 4 acres. There is a strict selection and low yield. Franchetti sprays his vines with mixture of clay, propolsi and grapefruit seed extract.

The 2014 vintage marks the first launch of all three wines together.

Campo di Tenaglia 2014 IGT. This is a 0.8 hectare parcel on deep terrain made of crumbled limestone. It sits on a slope facing west at 550 meters. There are 10,000 vines per hectare. Fermentation is in steel vats for 12 days. The wine is aged in new French oak barrels for 8 months and 11 months in cement tanks. The wine was bottled during the waning moon in March 2016. This is an elegant wine with hints of cherry, spice and a touch of licorice. This was the most approachable of the 3 wines. $120

Campo di Camagi 2014 IGT. This is a 1.5 hectare vineyard of limestone and broken quartz with a thin layer of soil. The vines struggled to survive in this densely planted vineyard but it has all worked out. The vines are 23 years old and are at 450 meters. This is a concentrated wine with hints of blackberries, blueberries and cherries with a touch of vanilla. Production is 1,500 bottles. $120

Campo Magnacosta 2014 IGT. A 1.5 hectare gravel parcel on the valley’s bottom where an old stream vanished under the surface. The water once eroded the side of a hill, hence the name magna eat and costa hillside. The vines are 23 years old. This wine seemed to be the most complex and powerful of the 3 wines and the one that would need the most time before it is ready to drink. It has hints of black and red berries with a touch of prune, spice and leather. This is the fourth vintage of this wine Production 1,500 bottles $120.

These wines show the importance of terroir in a wine. The 3 wines are all made from the same grape variety, same plant density, and are vinified the same way, yet all have very different characteristics.

Later, I was sent a bottle of Le Cupole, also from Tenuta di Trinoro. This is a wine I already knew and liked. We carried it when I was at iTrulli.

Le Cupole Rosso Toscana 2012 IGT made from 55% Cabernet Franc, 27% Merlot, 17% Cabernet Sauvignon and 1% Petit Verdot. The blend changes according to the vintage. There are 10,000 vines per hectare, and they are 22 years old. There is no fertilization. The vineyards are at 400/600meters and the harvest started on September 28^th. There are 40 different pickings and vinifications, total destemming with automatic selection of single berries by density in sugar solution. Alcoholic fermentation takes place in 40HL stainless steel tanks for 15 days. The wine remains on the lees for 3 days before taking the wine off the skins. 1/3 of the wine is in contact with the skins before racking and 2/3 in 2^nd, 3^rd and 4^th passage French oak barriques and then 10 months in cement. The wine was bottled in March of 2014. This is like a Bordeaux blend but with Production 55,000 bottles $25

2 Comments

Filed under Campo di Camagi, Campo di Magnacosta, Campo diTenaglia, Italian Red Wine, Italian Wine, Le Cuople, Tenuta di Trinoro

Tagged as Tenuta Trinoro

July 5, 2016 · 4:49 am

Radici del Sud: Minutolo, Ciro and the List of Award Winning Wines

After I arrived in Puglia for Radici del Sud, I spent two nights traveling around the region and even stayed in a trullo, one of the cconical stone structures so typical of the region.

Then we returned to our original hotel outside of Bari where we were reunited with the wine buyer members of our group for another tasting called “Discover Ciro Wines from Calabria” where 4 producers show one wine each. All are imported into the USA. Ole Udsen, “Mr Puglia,” did the translation and added his comments on Ciro wines in general.

Cirò Rosso 2013 Classico Superiore ‘‘A Vita” made from 100% Gaglioppo from vines up to 45 years old. Grapes are destemmed and fermented in stainless steel using only ambient yeast and the wine is aged in stainless steel tanks. The winery is certified organic.

Francesco de Franco from A Vita

The wine has hints of cherry, faded roses and tobacco with a very nice finish and aftertaste.

Cirò Rosso 2013 Classico Superiore Cataldo Calabretta 100 % Gaglioppo. The vines are bush trained and are 15 years old. The soil is clay and limestone and there are 5,000 plants per hectare. The harvest is by hand the third week of October. Fermentation is spontaneous with native yeasts and there is a two-week maceration without temperature control. The wine is aged for 10 months in glazed cement tanks. It remains in the bottle for 7 months before release. The estate is certified organic.

Ciro Rosso 2012 Classico Superiore Scala, 100 % Gaglioppo. Soil is clay and sand and the exposure is south/southeast and the 10 year old vines are espalier trained. The grapes are destemmed and maceration takes place at 77°F until the fermentation is completed. After soft pressing, the wine is then racked and left in cement tanks for a minimum of 10 to 12 months. This is a robust wine with good red fruit and hints of sour cherry.

Ciro Rosso Classico Superiore 2012 Cote di Franze made from 100% Gaglioppo. The vineyard is at 250 meters, soil is clay and sandy, alberello (bush) trained. The vines were planted in 1977/1958/1980. There are 9,000 plants per hectare. The hand harvest takes place in October. Fermentation is spontaneous, maceration is in stainless steel and the wine is aged in stainless steel for 12/24 months depending on the vintage.

At the hotel there was a blind tasting over four sessions for the wine competition and the top wines were announced. We were divided into four groups: two groups of buyers and two groups of press.

My group tasted over 200 hundred wines over two days in the four sessions. The wines were rated on a 100-point system.

Nicola Campanile and Ole Udsen “Mr Puglia”our Translator and Guide

Following is a quote by Nicola Campanile, organizer of the event, about the competition:

“The foreign buyers were part of two juries and expressed their judgment presumably giving particular attention to how appealing the wines can be to the market. Instead the journalists made up the other two groups and gave a more unconditional judgment. Buyers and journalists came from 13 foreign countries (Sweden, Finland, Norway, Denmark, Great Britain, Holland, USA, Canada, Japan, Lithuania, India, Poland and Brazil).”

The top rated wines were announced on the last night of the event.

Two wines from Di Meo, one of my favorite producers, were picked as # 1 in their categories by the journalists: Greco di Tufo 2015 and the Fiano Di Avellino 2015.

It is interesting to note that the journalists and buyers only agreed on 3 wines but if it was #1 for the journalists, it was #2 for the buyers and visa versa. See the complete list of winning wines at the end of the blog.

The last tasting was from the Tujiano Winery: from 2015 to 2010

Puglia IGP Fiano Minutolo Colli della Murgia. 100% Fiano Minutolo. The origin of this grape variety is not known. It does not have any relation to Fiano di Avellino or the Fiano grown in Puglia but the IGP has to have Fiano Minutolo on the label, it cannot just say Minutolo. The wine was dry with good citrus aromas and flavors.

Nicola Campanile and Liciano Pignataro

The speakers were Nicole Campanile and Luciano Pignataro, a well known Italian wine and food blogger that I follow: www.lucianopignataro.it/

The Winning Wine from 2016 Radici del Sud Wine Competition

SPARKLING WINE (WHITE)

JOURNALISTS

1, CAPRETTONE, CASA SETARO

2, RISERVA NOBILE 2012, D’ARAPRÌ

BUYER

1, NOI DUE, TENUTA VIGLIONE

2, MACCONE SPUMANTE BIANCO BRUT, PUGLIA IGP, ANGIULI DONATO

ex aequo2 BUYER, TIATI METODO CLASSICO, PUGLIA IGP, CANTINE TEANUM

SPARKLING WINE (ROSE’)
JOURNALISTS

1, BRUT ROSÈ, D’ARAPRÌ

2, LEGGIARDO ROSATO, CONSORZIO PRODUTTORI VINI MANDURIA

ex aequo 2, DOVÌ ROSÈ, FERROCINTO

BUYER

1, LEGGIARDO ROSATO, CONSORZIO PRODUTTORI VINI MANDURIA

2 BUYER, LA VIE EN ROSE’, PUGLIA IGP, TENUTA COPPADORO

ex aequo 2, DOVÌ ROSÈ, FERROCINTO

FALANGHINA
JOURNALISTS

1, BENEVENTANO FALANGHINA IGP 2015, SANPAOLO

2, COSÌCOMÈ 2014, IGP PUGLIA, VALENTINA PASSALACQUA

BUYER

1, CRUNA DELAGO 2014, CAMPI FLEGREI DOC, LA SIBILLA

2, MAIOR 2012, FALANGHINA DEL SANNIO DOP, CANTINA FOSSO DEGLI ANGELI

CATARRATTO

JOURNALISTS

1, ANTISA CATARRATTO 2015, SICILIA DOC, TASCA D’ALMERITA

2, VIGNA CASALJ 2015, ALCAMO DOC, TENUTA RAPITALÀ

BUYER

1, TERRE ROSSE DI GIABBASCIO 2014, TERRE SICILIANE IGT, CENTOPASSI

2, ANTISA CATARRATTO 2015, SICILIA DOC, TASCA D’ALMERITA

GRILLO

GIORNALISTI

1, BLUES 2015, TERRE SICILIANE IGP, PAOLO CALÌ

2, GRILLO 2015, SICILIA DOC, FEUDO DISISA

BUYER

1, APOLLO 2014, TERRE SICILIANE IGP, FAUSTA MANSIO

2, ROCCE DI PIETRA LONGA 2014, TERRE SICILIANE IGT, CENTOPASSI

GROUP OF MIXED WHITE WINES FROM LESS POPULAR SOUTH ITALIAN GRAPES JOURNALISTS

1, BIANCO DI SEI 2014, ETNA DOC, PALMENTO COSTANZO

2, BUCECI BIANCO 2015, TERRE SICILIANE IGT, BUCECI VINI

3, KORE 2015, TERRE SICILIANE IGT, CANTINE COLOMBA BIANCA

BUYER

1, STRIALE 2015, PUGLIA IGP, TENUTA PATRUNO PERNIOLA

2, MALVASIA BIANCA 2015, SALENTO IGP, CONTI ZECCA

3, BIANCO DI SEI 2014, ETNA DOC, PALMENTO COSTANZO

GRECO
JOURNALISTS

1, GRECO DI TUFO DOCG 2015, DI MEO

2, LE PAGLIE 2015, MATERA DOC, CANTINE CERROLONGO

BUYER

1, JENTILINO 2015, TERRE DI COSENZA DOP, LA PESCHIERA

2, GRECO DI TUFO DOCG 2015, SOCIETÀ AGRICOLA NATIV

FIANO
JOURNALISTS

1, FIANO DI AVELLINO DOCG 2015, DI MEO

2, BIANCOFIORE 2014, DAUNIA IGP, KANDEA

BUYER

1, TRENTENARE 2015, PAESTUM IGP, SAN SALVATORE 1988

2, TORRE DEL FALCO 2015, PUGLIA IGP, TORREVENTO

GROUP OF MIXED ROSE’ WINE SOUTH ITALIAN GRAPES

JOURNALISTS

1, CIRÒ DOC ROSATO 2015, SCALA CANTINA E VIGNETI

2, OSA! 2015, TERRE SICILIANE IGP, PAOLO CALÌ

3, LE ROTAIE 2015, VALLE D’ITRIA IGP, I PASTINI

BUYER

1, NAUSICA 2015, SALENTO IGP, CARDONE

2, NERO DI TROIA ROSÈ, ROSSO DI CERIGNOLA DOC, BIOCANTINA GIANNATTASIO

3, SPEZIALE 2015, SALENTO IGP, TRULLO DI PEZZA

NERO DI TROIA
JOURNALISTS

1, OTTAGONO 2013, CASTEL DEL MONTE DOCG, TORREVENTO

2, NERO DI TROIA 2014, PUGLIA IGP, VALENTINA PASSALACQUA

BUYER

1, GRAN TIATI GOLD VINTAGE 2010, PUGLIA IGP, CANTINE TEANUM

2, LUI 2012, PUGLIA IGP, CANTINA MUSEO ALBEA

NEGROAMARO
JOURNALISTS

1, COPERTINO ROSSO DOC RISERVA 2008, CUPERTINUM – ANTICA CANTINA DEL SALENTO 1935

2, DANZE DELLA CONTESSA 2014, NARDÒ DOC, CANTINA BONSEGNA

BUYER

1, VECCHIO SOGNO 2014, SALENTO IGP, TENUTA GIUSTINI

2, POSTA PIANA 2014 PUGLIA IGP, CANTINE PARADISO

ex aequo 2, NERÌO 2013, NARDÒ DOC, SCHOLA SARMENTI

PRIMITIVO

JOURNALISTS

1, PRIMITIVO 2013,PUGLIA IGP, PIETREGIOVANI

2, IL RACCOMANDATO 2014, PUGLIA IGP, FIORE AZIENDA AGRICOLA

BUYER

1, PAPALE LINEA ORO 2013, PRIMITIVO DI MANDURIA DOP, VARVAGLIONE VIGNE E VINI

2, PRIMITIVO DI MANDURIA DOP 2012, ANTICA MASSERIA JORCHE

NERO D’AVOLA
JOURNALISTS

1, CURMA 2010, SICILIA IGT, A R M O S A

2, VUARIA 2010, SICILIA IGT, FEUDO DISISA

BUYER

1, SANTA CECILIA 2011, NOTO DOC, PLANETA

2, VUARIA 2010, SICILIA IGT, FEUDO DISISA

GROUP OF MIXED RED WINES FROM LESS POPULAR SOUTH ITALIAN GRAPES

JOURNALISTS

1, TAURASI S.EUSTACHIO 2008, TAURASI DOCG, BOCCELLA

2, GHIAIA NERA 2013, SICILIA DOC, TASCA D’ALMERITA

3, DON VINCENZO 2013, LACRYMA CHRISTI DEL VESUVIO DOC ROSSO, CASA SETARO

BUYER

1, ERUZIONE 1614 2013, SICILIA DOC, PLANETA

2, LIBICI 2012, CALABRIA IGP, CASA COMERCI

ex aequo 2, TAURASI 2011, TAURASI DOCG, TENUTA SCUOTTO

3, BOCCA DI LUPO 2011, CASTEL DEL MONTE DOC, TORMARESCA

GAGLIOPPO
JOURNALISTS

1, CIRÒ RISERVA 2012, COTE DI FRANZE

2, DUCA SANFELICE 2013, CIRÒ RISERVA, LIBRANDI

BUYER

1, ARCANO RISERVA 2009, CIRÒ ROSSO CLAS. SUP. RISERVA, SENATORE VINI

2, DOM GIUVÀ 2013, CIRÒ ROSSO CLASSICO SUPERIORE DOC, DU CROPIO VINERY

ex aequo2, JACCA VENTU SUPERIORE 2012, MELISSA DOP, LA PIZZUTA DEL PRINCIPE

AGLIANICO
JOURNALISTS

1, RASOTT 2012, IRPINIA CAMPI TAURASINI DOP, BOCCELLA

2, MILES 2012 CILENTO AGLIANICO DOC, CANTINE BARONE

BUYER

1, BORGOMASTRO 2007, COLLI DI SALERNO IGP, LUNAROSSA VINI E PASSIONE

2, AGLIANICO 2MILA10 2010, COLLI DI SALERNO IGP, MILA VUOLO

AGLIANICO DEL VULTURE
JOURNALISTS

1, LIKOS 2012, AGLIANICO DEL VULTURE DOC, VIGNE MASTRODOMENICO

2, AQUILA DEL VULTURE 2012, AGLIANICO DEL VULTURE DOC, LAGALA

BUYER

1, IL SIGILLO 2010, AGLIANICO DEL VULTURE DOC, CANTINE DEL NOTAIO

2, CAMERLENGO 2009, AGLIANICO DEL VULTURE DOC, CAMERLENGO

Leave a comment

Filed under A Vita Winery, Cataldo Calabretta Winery, Ciró, Cote di Franze Winery, Fiano Minutolo, Italian Red Wine, Italian Wine, Radici del Sud 2016, Scala Winery, Tujiano Winery

Tagged as Puglia, Radici del Sud 2016

June 27, 2016 · 4:56 am

In Puglia with Radici del Sud 2016

The first time I went to Puglia was in 1983. I have gone back a number of times because of the wine, food and the unique culture. For ten years I was the sommelier/wine director of I Trulli restaurant in NYC. Trulli are the traditional cone shaped houses in Puglia, so I really got to know the wine and the food and have always enjoyed it.

A few months ago, Nicola Campanile, organizer of Radici del Sud 2016 in Puglia, invited me to attend the weeklong wine tasting and judging of the wines of Southern Italy.

When we arrived at the hotel, the other attendees and I, from 13 different countries, were divided into two groups: buyers and press. The buyers stayed in the hotel and tasted wine while the press spent two days and nights on the road.

Our guide and translator was Ole Udsen. The way he was greeted by the producers and others that we met showed the high regard in which he was held, so I gave him the name “Mr. Puglia.” His knowledge of the wines and the region in general, was of the highest level.

One of our first stops was tasting wine with the Association Nationale Le Donna Del Vino Delegazione Puglia.

The president of the organization is Marianna Cardone. The Women in Wine organized a tasting of 17 producers.

Marianna Cardone

Each producer showed one wine. The format reminded me of musical chairs: I sat with a producer, tasted the wine and we talked. Then came an announcement to change places. This was done 17 times. It was very informative and enabled me to learn a lot in a short time.

Flora Saponari with the Sumaniello Rosato

There was even a type of wine I had never tasted before, the Tre Tomoli Rosa 2015 from Vignaflora, a Rosato made from the Susmaniello grape.

We also visited several wineries.

At the Paololeo Winery another organization DeGusto Salento: Association Del Negoamaro presented a tasting of 6 wines:

Negroamaro IGT Salento 2014 “Lago della Pergola” Vetrere

Negroamaro IGP Puglia 2013 “Taccorosso” Paolo Leo

Salice Salentino DOC Riserva 2013”Aiace” Castello Monaci

Negroamaro Salento IGP 2012 Calitro

Brindisi Rosso Riserva DOC 2012 “Jaddico” Tenute Rubino

Brindisi DOP Riserva 2011 “Vigna Flaminio” Vallone

At the Apollonio winery we tasted 6 wines:

Negroamaro Rosato 2015 Salento IGP Santi Dimitri

IGT Salento Rosato 2015 “Rohesia” Cantele

Negroamaro IGT Salento 2013 Conti Zecca

Salento IGT 2013 “Mjere” Michele Caló

Salento IGT 2011 “Cento su Cento” Castel di Salve

Copertino Riserva DOP 2011 “Divoto” Apollonio

At the Garofano winery, the tasting was held outside.

It was so windy that they could not open the umbrellas, so we tasted in the sun as you can see from the pictures. There were 6 wines:

Copertino DOP Rosato 2015 Marulli

Salento IGT 2015 “Duodecim” Romando Greco

Salento Rosato IGT 2013 Vigna Mazzi Rosa Del Golfo

Nardò DOC 2014 “Danza della Contessa” Bonsegna Salento IGP 2007 “Le Braci” Garofano

Salento IGT 2006 “Piromafo” Valle dell’Asso

Wine made from the Negroamaro grape can be 100% Negroamaro or blended with other grapes as in the case of Copertino, Salice Salentino and Brindisi Rosso, or made into a rose or a white wine. I became very fond of the Negroamaro in all its forms on this trip.

We visited the town of Gallipoli on the southern tip of Puglia by the sea.

At Cantina Coppola 1489 we tasted white wines made from the Negroamaro grape from 2015 back to 2009.

Negroamaro Bianco Puglia IGT “Rocci” 100% Negroamaro. The production area is the Santo Stefano Vineyard Alezio. The soil is clayish and the training system is espalier. The harvest takes place by hand the last week of August. The wine is vinified and aged in stainless steel. I have very little experience with Negroamaro vinified as a white wine but I was very pleased with the wines I tasted,

The 2012 was the only vintage that had been aged in barriques for about six months. The wines have a simple elegance, fruitiness with good minerality and a touch of the sea. The only wine that did not have these aromas and flavors, reflecting the land and the sea was the 2012.

Paolo Benegiamo with the Alberelli 1947

At a tasting in the Castle in Gallipoli, we played musical chairs again but here there was enough time to speak to the producer and they had more than one wine. One of the best wines I tasted made from 100% Negroamaro was the Vecchie Vigna Alberelli 1947 from L’Astore Masseria presented by the owner Paolo Benegiamo. It is a wine which makes one stop and take notice.

Giuseppe Fiorita with the Copertino Rosso

Copertino Rosso DOC Riserva 2008, Cupertinum-Antica Cantina Del Salento 1935. I sold this wine at I Trulli and always liked it. It is a great value for the price and was later picked as one of the top wines by the press.

Next time a Ciro tasting, a Fiano Minutolo tasting, the blind tasting completion and the winners.

2 Comments

Filed under Cantina Coppola 1489, Italian Red Wine, Italian White Wine, Italian Wine, Le Donne del Vino Delegazione Puglia, Negoramaro, Negroamaro Bianco Puglia IGT Rocci, Radici del Sud 2016, Rose

Tagged as Radici del Sud 2016

June 6, 2016 · 4:14 am

Tasting Pallagrello and Casavecchia at the Alois Winery

One of the things I enjoyed most on my recent visit to Benevento for Campania Stories, was the opportunity to visit wineries, speak to the producers, and taste their wines.

One afternoon, Gianfranco Alois picked me up at my hotel to take me to his family winery. As we were driving the conversation turned to pizza as it always does when you are near Naples. He said we were very close to Franco Pepe’s Restaurant, Pepe in Grano, considered by many to have the best pizza in the world. I asked him if we could stop there but he said there was no time, and besides his sister-in-law Talita was making lunch.

Talita de Rosa and Massimo

At the winery Michele Alois, his son Massimo, the winemaker, and his wife Talita, greeted me.

Michele Alois

The winery was founded by Michele at the foothills of the Caiatini Mountains in the province of Caserta, on a plateau of 9 hectares. Michele only planted local grape varieties.

For the tasting we concentrated on two wines: Pallagrello and Casavecchia. I am familiar with both of them but this would be the first time I could taste so many and from different vintages. I knew the winery and liked their Pallagrello Bianco “Caiati” which I used for a tasting of Southern Italian Wines during Vino 2016 in NYC, so I was looking forward to the tasting.

The tasting took place in the cellar with all the family members talking about the wine and at times the foods of the area. I tasted barrel samples of the Pallagrello and Casavecchia, plus vintages going back to 2010

The name Pallagrello derives from “u Pallarell,” it is local dialect for “small ball” because of its tiny round shape. Its shape distinguishes the grape cluster. It is a vigorous varietal, producing grapes with high sugar content. Native to the hills around the Campania town of Caiazzo, it may be related to the ancient Roman varietal “Pilleolata” mentioned by Pliny the Elder (d.79 AD) in his Historia Naturalis. The wine was the favorite of the Bourbons when they ruled in Naples.

Pallagrello Bianco “Caiati” 2015 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 at a controlled temperature. The wine remains in the bottle for 4 months before release. It has hints if almonds, citrus fruit melon and grapefruit with a long finish and pleasing aftertaste.

Pallagrello Nero “Cunto” Terre del Voltumo IGT 100% Pallagrello Nero. The vineyard is 1.46 hectares, the soil is volcanic with minerals, guyot training system and there are 5,200 plants per hectare. The harvest takes place the first weeks of October. Vinification in stainless steel with cold maceration on the lees and malolactic fermentation is in stainless steel. The wine is aged in used French barriques for 12 months and an additional 6 months in barrel before release. This wine has hints of berries, especially, blackberries and cherries and a long finish.

The Casavecchia grape variety is of unknown origin. There is a legend that a small old grape vine was in an abandoned house in the town of Pontelatore, hence the name “Casavecchia”. Massimo said the vine survived Phylloxera, and the parasite fungus of Oidio in 1851. Others say that it is related to the ancient Roman varietal “Terbulanum,” praised by Pliny.

Massimo said that the propagation started with the cut and the setting of small branches, and the provine, an ancient method that places the vine branch in the soil until it develops its own roots.

Casavecchia “Trebulanum” Terre del Volturno IGT 100% Casavecchia from a 1.5-hectare vineyard at 180 meters. The soil is volcanic with minerals, training system is guyot and there are 5,200 plants per hectare. Harvest is in the first weeks of October. Vinification is in stainless steel tanks with maceration on the skins for 20 days. Malolactic fermentation in large barrels (botti) for18 months and it is in botti for 12 and 6 months in bottle before release.

The 2010 is a big wine with hints of licorice, tar and smoke, a very long finish and a pleasing aftertaste.

Talita made a delicious frittata for us to eat during the tasting, but unfortunately, I had another winery to visit and it became too late for me to try her Pasta alla Genovese, a classic dish from the Neapolitan kitchen. All I got to do was smell the aroma. It was a wonderful visit and I really enjoyed meeting the family and experiencing their wines.

Leave a comment

Filed under Alois Winery, campania, Campania Stories 2016, Cassavecchia, Italian Red Wine, Italian White Wine, Italian Wine, Pallagrello Bianco, Pallagrello Nero, Uncategorized

May 23, 2016 · 5:23 am

Marco de Grazia and Tenuta Terre Nere at La Pizza Fresca

Beginning in the 1980’s, Marco de Grazia, with his company Marco de Grazia Selections: Wines from the great crus of Italy, has had a great influence on Italian wine producers. He has been a figure of some controversy but I would like to write about Marco de Grazi as the owner/winemaker of Tenuta Terre Nere in Sicily.

Brad Bonnewelll and Marco de Grazia

Brad Bonnewell, wine director of La Pizza Fresca Restaurant, invited me to a dinner featuring the wines of Terre Nere. Marco de Grazia spoke and told us that the estate is located on the northern slope of Mt. Etna with vineyards between the villages of Solicchiata and the town of Randazzo. The first vintage was in 2002. The property is over 30 hectares, divided into 10 parcels in four cru vineyards: Calderara Sottana, Santo Spirito, Guardiola and Feudo di Mezzo. Marco believes in the importance of expressing the character of each cru in all its purity.

The Wines

Etna Bianco 2014 DOC. Marco said he first made the wine in 2005. It is a field blend made up of 65% Carricante plus Inzolia, Catarratto, Grecanico, Inzolia and Minnella in the townships of Castiglione de Sicilia, Randazzo, Biancavilla and Milo, from many vineyards with different exposures. The soil is volcanic. The harvest is in the beginning of October followed by a soft pressing and low temperature fermentation in stainless steel.

We had this with imported bufala mozzarella and prosciutto di Parma.

Etna Rossa 2013, 2014 DOC Made from 95% Nerello Mascalese and 5% Nerello Cappuccio from low yielding vineyards both young and old in the townships of Castiglione di Sicilia and Randazzo. The vines are 6 to 50 years old, the soil is volcanic and the exposure is north. The grapes are macerated until the end of fermentation and the wine remains in wood for about one year before it is bottled.

We had the red wines with a number of different dishes including Pizza Margherita and Pizza Salame Picante.

Santo Spirito Etna Rosso 2012, 2013 DOC Made from 98% Nerello Mascalese and 2% Nerello Cappuccio in the township of Castiglione di Sicilia. The soil is deep black volcanic soil, the exposure is northern and the vines are 40 to 100 years old. Aged for 6 months in stainless steel, then aged in equal proportions in French barriques, tonneaux and casks.

Calderara Sottana Etna Rosso 2012, 2013 made from Nerello Mascalese and Nerello Cappuccio in the township of Randazzo. Marco said the Calderara Sottana’s soil has the most stones and black volcanic pumice of all the crus on Etna. The vineyard is at 600/700 meters, with a northern exposure and the vines are between 50 and 100 years old. The vineyards are steeply sloped and tightly terraced. Harvest by hand in the second half of October. Alcoholic fermentation and maceration lasts 10 to 15 days. Malolactic fermentation and maturation are carried out in oak. After 18 months the wine is bottled without filtering. Marco described these two wines as: floral and spicy, leathery and aromatic, and creamy.

Etna Rosso “Feudo di Mezzo” 2013 DOC made from Nerello Mascalese and Nerello Cappuccio from the township of Castiglione. The soil is black volcanic ash with basaltic pebbles. The vines are 50 to 80 years old with alberello plantings. The exposure is northern and it is terraced. Harvest is by hand. Spontaneous malolactic fermentation and aging in French oak barriques and tonneaux for 18 months. Marco said that of the crus, it is usually the first to be ready to drink.

Prephylloxera Etna Rosso 2013 DOC Township of Randazzo from the Don Peppino Vineyard. Made from Nerello Mascalese and Nerello Cappuccio. Marco said in front and to the right of the cellar in the Calderara Sottana vineyard are two parcels, in the midst of the larger vineyards that have survived phylloxera. They therefore are over 130 years old and stand on their own rootstock. Exposure is northern and the soil is black volcanic pumice with some ash. Spontaneous malolactic fermentation and aging in French oak barriques and tonneaux for 18 months.

Leave a comment

Filed under Etna Bianco, Etna Rosso, Italian Red Wine, Italian White Wine, Italian Wine, La Pizza Fresca, Tenuta delle Terre Nere, Uncategorized

May 16, 2016 · 5:01 am

The Wine Media Guild Sicily Tasting: The Red Wines

At the Wine Media Guild’s recent tasting and lunch at Felidia Restaurant, we tasted 12 red wines from Sicily ranging in price from $12.99 to $159.99 for the Santa.Ne from Palari, the only wine in the group not made from native grapes.

Alessandro Dellascenza

Alessandro Dellasenza from Cru Artisan Wines/Banfi spoke the wines of Palari as well as the other wines he presented. I spoke about the remaining wines.

The Red Wines of Sicily

Frappato 2013 DOC Paterno di Vittoria, 100% Frappato Golden Ram Imports NYC, David Rosengarten Selections, $18. Maceration is for four days with skin contact and temperature controlled fermentation. The wine spends one month in steel and one month in bottle before release. This is a well-balanced, aromatic wine with hints of cherry and pomegranate.

Frappato 2014 Planeta, 100% Frappato Palm Bay $21.99 De-stemming followed by 12 days maceration, after racking, malolactic in stainless steel. The wine should be drunk 3 years from the vintage. This is light bodied aromatic wine with hints of spice and red fruit.

Cerasuolo di Vittoria 2014 DOCG Planeta, Nero d’ Avola 60% Frappato 40% Palm Bay $ 23.99. The grapes are de-stemmed and crushed, extraction on the skins and 8 days of maceration. After racking, malolactic fermentation takes place in steel tanks. This is a fruity wine with hints of strawberries, cherries and figs with a long finish.

Cerasuolo di Vittoria 2012 DOCG Paterno di Vittoria 60% Nero d’Avola and 40% Frappato, Golden Ram Imports NYC $25. Vinified in stainless steel for 15 days. The wine is aged for 6 months is stainless steel, 6 months in barriques and 6 months in bottle before release. This is a wine with good red berry flavors and aromas with a long finish and nice aftertaste.

Nero D’Avola 2014 Cusumano 100% Nero d’Avola Tony di Dio Selections $12.99. Production zone San Giacomo, Butera. The vines are 14 years old and the exposure south, southeast. Training system is espalier and there are 5,000 plants per hectare. This is a fruity easy drinking wine and a great value.

Nero d’Avola Riserva Sicilia “Don Antonio” 2011 Morgante 100% Nero d’Avola Winebow $42. The vines grow in white calcareous soils with small amounts of clay at 500/550 meters. Harvest takes place at the end of September. Vinification is in stainless steel at a controlled temperature with 20 days skin contact. Malolacatic fermentation is in stainless steel. The wine is aged for 12 months in new French Allier and Troncais 225 liter barriques, followed by 12 months in bottle before release. The wine has hints of cherry, raspberry and violets with a touch of leather and liquorice.

Rosso del Conte Contea di Sclafani DOC 2010 Tasca d’ Almerita Nero d’Avola 63% and 37% other red grapes Winebow $70 Production area Palermo, Sicily. The soil is fine clay slightly calcareous and the vineyard was planted in 2002. It is at 650 meters with a south-west exposure. The training system is bush and espalier, with short spur pruning. There are 4,000 vines per hectare and the harvest is in the beginning of October. Traditional red wine fermentation in stainless steel and maceration for 20 days. The wine is aged for 18 months in new French oak, Allier and Troncais 225 liter barriques and ten 6 months in bottle before release. The wine has hints of cherries and herbs with a touch of vanilla and tobacco.

Etna Rosso “Martinella” 2010 DOP Vivera (the winery is 100% certified organic) 80% Nerello Mascalese and 20% Nerello Cappuccio Montcalm $39.99 Located in Linguaglossa, Contrada Matinell on the northern-eastern slope of Mont Etna. The vineyard was planted in 2003 at 600 meters, volcanic soil with abundant rounded stones. Vertical trellis, spur pruned cordon and there are 5,500 plants per hectare. The grapes are carefully selected and hand picked the first week of October. Cold maceration is followed by fermentation at controlled temperatures for 10 days. The wine is racked and aged in 225 French barriques for about one year. It is refined in bottle for another 12 months before release. The wine hints of sweet red fruit and a note of bitter chocolate.

Etna Rosso “Rovittello” 2013 DOC 100% Nerello Mascalese Benanti Tradizione Imports $20 The countryside of Rovittello, on the north side of Mt. Etna in the commune of Castiglione di Sicilia. It is a single vineyard grown as alberello (free standing bush) at 750 meters. The soil is sandy, volcanic and very rich in minerals. The vines are 80 years old and there are 9,000 vines per hectare. Harvest takes place the second week of October and the grapes are late ripening. Traditional vinification takes place, with long maceration of the must with the skins. After malolatic fermentation, the wine matures in small casks of 225 liters for more than one year and 8 to 10 months in the bottle before release. The wine has hints of red fruit and a touch of vanilla.

Rosso del Soprano (the red from the heights) 2011 Palari Cru Artisan Wines-Banfi $58.99 Made from the same grapes as the Faro below. The wine is aged in one-year barrels of Troncais and Allier oak. It is bottled unfiltered and rests for another year until release. The wine has hints of red berries and spice.

Faro (lighthouse) 2009 DOC Palari Cru Artisan Wines- Banfi $99.99 made from 60% Nerello Mascalese, 1% Cor’e Palumba, 2% Jacche 15% Nocera, 20% Nerello Cappuccio and 2% Acitana. The grapes are grown in vineyards located in Santo Stefano Briga (Messina), in sandy soil. After a soft pressing and fermentation with native yeasts in temperature controlled stainless steel tanks, the wine is aged in new barrels of Troncais and Allier oak for at least 12 months. The wine is bottled unfiltered and remains in bottle for 12 months before release. This is a complex wine with hints of ripe red fruit, spice, jasmine and a touch of vanilla.

Santa.Ne 2008 Palari Cru Artisan Wines-Banfi $159.99 Made from 100% “A Francisa.” Alessandro explained that over 150 years ago the farmers found a unusually clay-rich plot of land and decided to plant grapes from France. Over the years the vines adapted to the land and the farmers no loner remembered what was planted there. So in dialect they called it “A Francisa”–the grapes from France. It is a single vineyard in the heights of Santo Stefano Briga (Messina). Following the pressing of the grapes and fermentation with native yeasts at controlled temperature the wine rests for 24 months in barrels of Troncais oak and at least 2 years more in bottle unfiltered 2 years before release. The wine has hints of red fruit, tobacco, leather and spice with a touch of vanilla.

2 Comments

Filed under Banfi, Benanti Winery, Cerasuolo di Vittorio, Cusumano winery, Don Antonio, Faro, Frappato, Italian Red Wine, Italian Wine, Nero d'Avola, Palari, Planeta, Rosso Del Conte, Rosso del Soprano, Santa.Ne, Uncategorized, Vivera

Tagged as Red Wines of Sicily

May 2, 2016 · 4:14 am

Tasting the Wines of Abruzzo at Enoteca Di Palo

Rosanna di Michele cooking teacher, personal chef, and lover all things from Abruzzo invited me to a tasting of the wines of Collefrisio. Rosanna has long collaborated with this Abruzzese winery and is a promoter of the wines and food of the region.

The tasting was held at Enoteca Di Palo in NYC’s Little Italy. This is the wine store of the famous Di Palo food store, which is right next door.

Amedeo, Rosanna, Lou Di Palo

Amedeo de Luca one of the owners of Collefrisio was there to present the wines. He said that his family has been involved in wine for 3 generations. The winery is located in the hills of Frisa in the Chieti province of Abruzzo. The winery has 35 hectare of vineyards on 3 estates: Tenuta Valle del Moro – 12 hectares where they grow Montepulciano and Trebbiano; Tenuta Morrecine – 12 hectares where they grow Montepulciano and Trebbiano; and Tenuta Giuliano – 11 hectares where they grow Montepulciano and Pecorino.

Amadeo presented 4 wines.

Pecorino IGT Terre di Chieti 100% Pecorino Harvest takes place the last 10 days of September.Maceration is at a low temperature after removal of the grapes from the stalks and the alcohol fermentation is in temperature controlled stainless steel tanks. This is a wine with citrus fruit flavors and hints of green tea and peach with nice acidity.

Trebbiano D’Abruzzo “Vignaquadra” DOC 100% Trebbiano d’ Abruzzo. Harvest is the first week of September. Harvest is the first ten days in October. Aromatic wine with hints of apple, chamomile and mulberry.

Montepulciano d’Abruzzo DOC 100% Montepulciano. Traditional vinification in stainless steel, the grape skins are in contact with the juice for 12 to 20 days. The wine remains in stainless steel tanks until it is ready to be bottled. The wine has hints of cherry, plum and a touch of spice.

Montepulciano d’Abruzzo “Vignaquadra” Vinification same as above. This is a single vineyard wine that is aged for a number of months in new barriques. The wine has hints of cherry plum, fruit jam with a hint of spice and vanilla. Amedeo said that the wine needed more time to come together and be at its best.

The wines are a very good value for the money at around $20 or less.

3 Comments

Filed under Abruzzo, collefrisio winery, Italian Red Wine, Italian White Wine, Italian Wine, Montepulciano d' Abruzzo, Pecorino, Trebbiano d' Abruzzo, Uncategorized

Tagged as collefrisio winery

Category Archives: Italian Red Wine

12 Wines $20 and Under for All Seasons

The Mustilli Winery: A Long Overdue Visit

Castello di Meleto: The Wines of Tuscany

Tenuta di Trinoro: Terroir and Cabernet Franc

Radici del Sud: Minutolo, Ciro and the List of Award Winning Wines

In Puglia with Radici del Sud 2016

Tasting Pallagrello and Casavecchia at the Alois Winery

Marco de Grazia and Tenuta Terre Nere at La Pizza Fresca

The Wine Media Guild Sicily Tasting: The Red Wines

Tasting the Wines of Abruzzo at Enoteca Di Palo

Recent Posts

Categories

Archives

Email Subscription

Blogroll

Wine

Category Archives: Italian Red Wine

Recent Posts

Categories

Tags

Archives

Email Subscription

Blogroll

Wine