Category Archives: Italian Red Wine

December 7, 2015 · 4:24 am

Visiting Tiziana Settimo

Tony Di Dio of Tony Dio Selections first introduced me to Tiziana Settimo of the Aurelio Settimo winery when he invited me to a tasting and dinner a few years ago. Tony told me that it is a very traditional winery and he thought I would like their wines. He was right.

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Tiziana Settimo

Tiziana invited me to visit her winery in Piedmont. This November I took her up on her offer. As we walked through the vineyards, Tiziana told us something about her family history.IMG_9179

The Settimo family first settled in Annunziata in Piedmont in 1943. In the beginning they practiced mixed farming (as did most of Italy), having vineyards, fruit and hazelnut trees, and breeding hens, rabbits and cows.  They sold off almost all their grapes.  When Tiziana’s father Aurelio took over the winery, he decided to grow only grapes and expanded the vineyards.  At first they continued to sell 50% of their grapes but in 1974 Aurelio decided to keep all of the grapes and vinify the wine on site.

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Concrete Tanks

Tiziana said she had worked at her father’s side for twenty years until his death in 2007. The winery is now a family affair run mostly by women.  The only man involved is Tiziana’s brother-in-law.IMG_9166

Every time I see Tiziana she makes it clear that this is a very traditional winery and that she uses the same methods as her late father Aurelio. They only use natural cork for the wines. She did say that one thing is different: her father used Slovenian oak for his barrels and she is using French oak from Allier. She feels that the French oak gives the wine a more elegant character.

We tasted some of the wines at the winery and some we had with lunch.IMG_9171

We started with a Rosè Sett made from 50% Nebbiolo and 50% Dolcetto. Short fermentation on the skins and the wine is aged for 6 months in concrete tanks. The wine is not available in the USA.IMG_9172

Dolcetto D’Alba 2014 DOC 100% Dolcetto Exposure is east, the soil is calcareous. Harvest is by hand. There is a short fermentation on the skins, with submerged cap for 7 days and frequent pumping over of the must. Malolactic is in concrete and it is aged in concrete for 6 months and 3 months in bottle before release. It has hints of cherry, blackberry, and plum with notes of violet and almonds.IMG_9174

Langhe Nebbiolo 2011 DOC 100% Nebbiolo  Tiziana explained that this wine is produced from grapes grown from younger vineyards facing south-east, the same area as the Nebbiolo used to make Barolo. The maximum yield of 8,00kg is also the same. Compared to the Barolo it under goes on shorter maceration ( 7days) on the skins and is aged I concrete tanks for 46 months. It is normally ready to drink without needing to age. It has hints of blackberries, raspberries, liquorice and a touch of violets.IMG_9176

Barolo “Rocche dell’Annunziata” 2010 DOCG 100% Nebbiolo (Lampia) The exposure is south, southwest, the soil is calcareous and the harvest is by hand. Fermentation takes place on the skins for 15 to 20 days with submerged cap, with frequent breaking up of the cap and pumping over the must, followed by maturing in oak casks of 2,500 and 3,500 liters. Malolactic is in concrete. Aging is for 24 months in big oak casks. The age of barrels is 10 to 15 years and they are French oak, Allier and Nevers, and the barrels are not toasted. The wine in aged in bottle (natural cork) for at least 6 months before release. This is an elegant and full-bodied wine with all the classic Nebbiolo aromas and flavors.IMG_9177

Barolo 2010 Aged for 12 months in concrete tanks and 24 months in big French oak barrels. It has hints of tar, faded roses, tea and red fruit.IMG_9193

Barolo “Riserva Rocche” 2004 100% Nebbiolo (Lambia) Aged for 36 months in big oak casks and 12 months in bottle before release. It can age for 20 to 25 years. The wine has hints of spice, liquorice, red fruit and a touch of truffle and is drinking very well.IMG_9187

Tiziana invited us to lunch at Osteria Veglio.

We had been there before and enjoyed the experience. Tiziana said that it was under new management and that the food was even better. She was right.IMG_9191

I had ravioli del plin, small meat filled ravioli, with white truffles followed by cotechino sausage with mashed potatoes.IMG_9189

Tiziana’s wine was an excellent accompaniment with the food.

 

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Filed under Aurelio Settimo Winery, Barolo, Dolcetto, Italian Red Wine, Italian Wine, Nebbiolo, Rose

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November 18, 2015 · 7:46 am

Le Macchiole: the Evolution of Paleo Rosso

I first met Cinzia Merli, owner of Le Macchiole a number of years ago and was impressed by both her and her wines, especially the Paleo Rosso. I have followed the many changes she has made in this wine over the years and was very happy to accept an invitation to a tasting and lunch at Eleven Madison in NYC. We would be tasting a number of wines going back to 1996.

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Cinzia Merli

Cinzia said that making wine is a learning process and she is still learning. She feels that she can do what is correct with the land, making intense changes in the vineyard and cellar and does not follow convention. Over the years the name Paleo Rosso has remained the same but the grapes for this wine are different as is the aging process.

She said that she learns something every day, and does not know all of the answers but needs to figure it out. This is something I have never heard from a producer before.

Cinzia said Le Macchiole was one of the first wineries established in the viticultural zone of Bolgheri, located approximately 100 kilometers southwest of Florence along the Etruscan Coast in Tuscany. There are 22 hectares of land 2/3 covered by woods.

She said Bolgheri is among Italy’s famed wine producing regions, but this seemed far from a possibility in 1983, the year Le Macchiole was founded and a time when the area was known simply for close proximity to the sea and having abundant fruit and grain agriculture.

“My husband Eugenio and I started off with very limited, if almost no, resources” Cinzia recalls. “We gave up working his parents’ retail and restaurant business and bought a few hectares of land planted with wheat. We decided to plant vineyards starting with many varieties – sangiovese, cabernet sauvignon, cabernet franc, merlot, syrah, chardonnay, sauvignon blanc and vermentino – so that we might see what grew best on our little property. That is how our life project began and, for me, our learning is still in progress. I believe that Bolgheri is in the early stage of development. It has just become aware of its potential and understanding of which grape varieties give their best to each part of the different soils; much is still yet to be accomplished here.”

As they cultivated and learned the possibilities for their land, the Le Macchiole strategy became single-variety wines beginning with the 1994 vintage. This was an unusual, perhaps daring, plan for a winery of the region to commit to at the time. The idea took shape gradually over years of tireless experimentation by Eugenio and Cinzia and with the help of Luca D’Attoma, the winery’s long time consulting enologist, who began working with them in 1991. Ultimately, vinifying separate varieties has been extremely successful for the winery allowing the wines of Le Macchiole to demonstrate the potential of terroir in Bolgheri differently.

The winery’s planting density is between 5,000 and 10,000 plants per hectare and vine growing is rooted in organic farming practices. Manual harvesting is followed by the sorting of bunches and then berries on a double sorting table.  The winery continues to evolve in both the vineyards and in the cellar .

The Evolution of Paleo Rosso

In the beginning, in 1989, the idea was to make a blend of Cabernet Sauvignon and Sangiovese grapes. In 1993, some Cabernet Franc was added to the blend. “Cabernet Franc is usually seen as the ugly duckling of the family compared to Cabernet Sauvignon. It is greener, rougher, untamable, a difficult challenge to manage. In Bolgheri, Cabernet Franc is something thoroughly different. Its tannins are softer, it is extremely fruity and amazingly fresh, characteristics that help us make the best of every harvest”, said Cinzia Merli.

The decisive turn came in 2000: due to the exceptionally warm summer season, the winery was forced to add a higher amount of Cabernet Franc to the final blend to give the wine freshness and acidity. And it began to dawn on them that they were ready for the big leap: transforming Paleo Rosso into a 100% Cabernet Franc wine. They completely changed the wine’s structure while keeping its name and the winery’s signature style unchanged.

Le Macchiole vineyards stand on alluvial, rich, clayey, deep and resilient soil, with a solid skeleton and suited to enhancing each grape variety’s characteristics. The climate is mild owing to the influence of the sea and summers are generally warm with day/night temperature swings. On average, temperatures are higher than in other Tuscan areas and the harvest is usually in September.

All the wine growing stages, from pruning to harvesting, are carried out by hand. Great attention is given to harvesting and sorting of grapes, which is carried out first in the vineyards and then in the wine cellar, on a double sorting table. Organic farming methods are used in the vineyards for the sole purpose of practicing sustainable wine growing and maintaining a safe and healthy working environment. The basic idea is that human intervention on the plant should be kept to a minimum to respect its natural balance and give it a chance to strengthen on its own. This is very important to Cinzia because her husband Eugenio died of cancer in 2002 and she believes that the chemicals in the vineyard killed him.

The WinesIMG_8876

Paleo Rosso 1996 DOC– Bolgheri Rosso Superiore made from 85% Cabernet Sauvignon, 10% Sangiovese, 5% Cabernet Franc from the Casa Vecchia (1984) and Madonnina vineyards (1977). There was a green harvest in late July and the harvest was in late September/early October. Fermentation lasted for 14/16 days and the wine was aged for 22 months in 225 liter oak barrels. All of the wine is unfiltered. This was my favorite wine and I drank it with lunch. It could last for a number of years.IMG_8881

It enjoyed the 1996 with mushrooms sautéed with pine nuts and quail egg

Paleo Rosso 2000 DOC– Bolgheri Rosso Superiore 70% Cabernet Sauvignon, 30% Cabernet Franc from the Madonnina, Casa Vecchia  and Puntone (1993) vineyards. Green harvest from July 20th to August 10 and the harvest was from September 4 to 8. Fermentation lasted for 20 days. The wine was aged for 18 months in 225 liter oak barrels.

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First 100% Cabernet Franc

Paleo Rosso 2001 IGT Toscana 100% Cabernet Franc from the Casa Vecchia and Puntone vineyards. Green harvest from July 30 to August 10 and harvest from Sept 3 to 9. Fermentation was for 25 days and the wine was aged one half in 225 liter oak barrels and one half in 112 liter oak barrels.

Paleo Rosso 2006  IGT Toscana 100% Cabernet Franc from the Casa Vecchia, Puntone, Casa Nuova, Vignone (1999) and Madonnina (2002) vineyards. Green harvest was in July and the harvest in the first two weeks of September. Fermentation lasts for 20 days. The wine is aged for 14 months in new 225 liter oak barrels and 10% in 112 liter oak barrels.

Paleo Rosso 2007  IGT Toscana 100% Cabernet Franc  from the Casa Vecchia, Puntone, Casa Nuova, Vignone and Madonnina vineyards. The green harvest was in late June and the harvest was the second and third week of September. Fermentation is for 20 days. The wine is aged for 14 months, 90% in new 225 liter barrels and 10% in 112 liter oak barrels. This wine seemed to have the most aromas of vanilla and oak. Cinizia said that because of the weather conditions it was aged differently.

Paleo Rosso 2008 IGT Toscana 100% Cabernet Franc from the Puntone, Casa Nuova, Vignone, Madonnina vineyards. Green harvest was in late July and the harvest was the second and third week of September. Fermentation for 20 days in steel and concrete vats. The wine is aged for 14 months, 75% in new oak barrels, 25% in barrels of second year use.IMG_8871

Paleo Rosso 2009 IGT Toscana 100% Cabernet Franc from the Puntone, Casa Nuova, Vignone and Madonnina vineyards. Green harvesting took place in late July and the harvest first and second week of September. Fermentation was for 20 days in steel and concrete vats and aging for 14 months, 75% in new oak barrels, 25% in barrels of second year use. Ciznia said this is a complex wine with floral and fruity notes with good structure.

Paleo Rosso 2010 IGT Toscana 100% Cabernet Franc from the Puntone, Casa Nuova, Vignone and Madonnina vineyards. Green harvesting took place in late July and the harvest first and second week of September. Fermentation was for 20 days in steel and concrete vats. Aged for 14 months, 75% in new oak barrels, 25% in barrels of second year use. Cinzia said the wine has good aromatic complexity, with lower alcohol than past vintages and with mineral notes.IMG_8869

Paleo Rosso 2011 IGT Toscana 100% Cabernet Franc from the same vineyards. Green harvest in late July and harvest is the second and third week of September. Fermentation for 20 days is steel and concrete tanks Aged for 20 months, 75% new oak (1/3 228 liters and 2/3 225 liters) and the rest in second passage barriques of 225 liters.

 

 

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Filed under Italian Red Wine, Italian Wine, Le Mecchiole, Paleo Rosso

October 19, 2015 · 4:44 am

A Sicilian Family Winery

Benedetto Alessandro, the oenologist of the Alessandro di Camporeale winery in Sicily, was the speaker at a tasting I attended recently of his company’s wines.

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Benedetto Alessandro

This is a fourth generation family-owned and operated winery located in the small farming town of Camporeale, close to Palermo. The estate is at the foot of a hill overlooking the Mandranove Plain. There are 35 hectares of vineyards at about 400 meters. The climate is mild and the fertile clay and limestone-based soil are ideal for producing a wide variety of different grapes. He made a point of saying that the approach in the vineyard follows the overall values of tradition, experience and knowledge of the land. All vine related activities are carried out by hand, following organic farming principles such as biodiversity to combat parasites and using green manure to promote soil fertility.

The wines of Alessandro di Camporeale IMG_8816

Catarratto “Benedè” DOC Sicily 2014 100% Cataratto. The vines were planted in 1990 and are at 420 to 470 meters. The soil is clay and sand, the training system is guyot and there are 3,500 plants per hectare. Harvesting is by hand starting the 10th day of September. The grapes are destemmed and cooled, then a soft pressing takes place. Fermentation is in stainless steel at a low temperature for 15 days. The wine undergoes malolactic fermentation. It is aged for 6 months in stainless steel and another 2 months in bottle before release. The wine has hints of apricot and white peach with a hint of almonds in the aftertaste. $19IMG_8817

Grillo “Vigna di Mandranov” DOC Sicily 2013. 100% Grillo. The vineyard was planted in 2009. It is at 450 meters, the soil is clay, the training system is guyot espalier and there are 4,000 vines per hectare. Harvest is by hand starting in the beginning of September. After destemming, the grapes are cooled and gently pressed in an oxygen free environment. Fermentation is in stainless steel at a low temperature for 15 days. The wine is aged in stainless steel for 6 months and in bottle for 1 to 2 months before release. The wine has hints of citrus fruit with touches of flint and herbs. A very nice example of this type of wine. $29IMG_8818

Nero d’Avola “Donnatá” Sicily DOC 2013 100% Nero di Avola. The soil is rich in clay, limestone and potassium. The vines were planted in 2000. The vineyard is at 380 meters. The soil is clay and sand, training system is spurred cordon espalier and there are 4,400 vines per hectare. Harvest starts by hand, the first week of September. Maceration is for 12 days at a controlled temperature. The wine is aged in stainless steel and a small part in big oak casks. The wine remains in the bottle for 2 months before release. This is an aromatic wine with hints of blackberries and cherries with a very pleasing finish and aftertaste.

Benedetto said that Nero d’Avola was the most important red grape variety in Sicily. $19IMG_8821

Syrah Kaid l IGT Sicily 2011 100% Syrah The soil is clay and chalk with an alkaline reaction. The vines were planted in 1989, the training is spurred cordon espalier and there are 4,400 plants per hectare. The grapes are picked by hand in the morning the first 20 days of September. Maceration is for 12 days at a controlled temperature. The wine is aged for 12 months in barriques and tonneaux and 6 months in bottle before release. This is a big wine, alcoholic with hints of cherry and black currants with a lot of vanilla, toasty oak and coconut. One of the wine writers present said that he likes the first 3 wines but this wine was out of balance and much too international in style. Benedetto agreed and said that starting with the next vintage 2012 they are using less barriques and more tonneaux and big oak casks .$25

He also said that Syrah is considered the “most Sicilian of the international grape varieties”.IMG_8822

Kaid “ Vendemmia Tardive” Late Harvest 2014 IGT Sicily 100% Syrah from a 1.5 hectare plot. The vineyard is at 400 meters and the vines were planted in 1989. Fermentation is for about 12 days at a low temperature. The wine is aged in Allier oak barriques for 15 months and in bottle for 6 months before release. This is a dessert wine with nice rich forward fruit with hints of cherries, black currants and a touch of chocolate. It has a very pleasing aftertaste and a very long and complex finish. $35

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September 28, 2015 · 2:39 am

The Best Brunello di Montalcino!?

Last year I was contacted by Riccardo Gabriele and Elisa Bosca of Rg Pr Vino, a PR company representing a number of Italian wines to speak about their wines at luncheon and meeting of wine journalists. They have an interesting portfolio so I agreed. One of the wines I presented was the Brunello di Montalcino from Il Marroneto owned by Alessandro Mori. For me, it was the wine of the tasting and one of the best Brunellos I have ever had. Riccardo asked me if I wanted to take one of the wines home and this was my choice.

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Alessandro Mori

A few months later, Montcalm Imports was doing a tasting and one of the producers was IL Marroneto. I was introduced to the owner, Alessandro and his son, and for the first time tasted their Brunello di Montalcino “Madonna della Grazie.” It was wonderful.

Fast forward a few months and Alessandro was in New York giving a seminar about his wines featuring Brunello going back to 2006. Alessandro said that wine really makes itself and he only does what is necessary. He has a traditional and minimalist philosophy both in the vineyard and in the cellar.

IL Marroneto is one of the 10 historical wineries of Montalcino and was purchased in 1974 by Giuseppe Mori, Alessandro’s father.

The towers of the city of Siena are the backdrops of the estate’s vineyards located high on the north slope of the hill of Montalcino. The vineyards are between 305 and 400 meters and extend to the walls of the town. This is an area where grapes have been cultivated since the times of the Etruscans.

Alessandro said that they grow only Sangiovese grapes and follow a biodynamic approach to cultivation (although not certified), always abiding by the strict Montalcino regulations.  No herbicides are used on the plants.

The vines were first planted in 1975 near the church of Madonna della Grazie, (which the estates top Brunello comes from). The original building dates back to 1247. The rest of the estates vineyards were planted in 1979 and 1984. The soil is coarse sandy soil rich in minerals There is natural grass planted between the rows of vines with longer time for pollination and pruning takes place in March. The vineyards are planted for low yields and low density. The training system is spurred cordon. Grapes are harvested only when the stalks start to turn to burnt colors, indicating that the seeds have reached optimum maturity.

The estate’s name derives from a central tower that was once used to dry chestnuts (castagne or marroni in Italian), long a source of flour in Italy. The wines are aged in the base of the tower in large Allier and Slovenian oak barrels.

These are very traditional made wines with plenty of pumping over. Alessandro added there are no barriques on the estate!IMG_8643

We tasted 6 Brunellos the 2006, 2007, 2008, 2009 and 2010 Brunello along with the 2010 Madonna della Grazie.

Brunello di Montalcino DOCG 100% Sangiovese. Fermentation lasts for 11/12 days. The wine is aged in 2,500 liter oak barrels for 39 months and 10 months in the bottle before release. All of the wines will last for 20 years or more. These are complex and elegant wines and have a certain easy feel in the mouth that is very pleasing but hard to describe. They have hints of black and red fruit, spice, and licorice with a touch of tobacco and leather. They will age for a long time.IMG_8640

Brunello di Montalcino “Madonna della Grazie”  2010 DOCG 100% Sangiovese. This wine is made from a selection of grapes from the historical vineyard. The name of the wine comes from the little 12th century Madonna della Grazie church very near the vineyard. Fermentation is in Allier oak vats where it remains untouched for 2 days and the fermentation lasts for 20/22 days. The wine is aged in 2,500 liter oak barrels for 41 months and 10 months in bottle before release. It a complex and elegant wine with aromas and flavors of citrus, cherry, licorice, mineral notes, and that certain something wonderful on the palate that just keeps on lingering. It has an extremely pleasing aftertaste and a long finish. they are excellent food wines and will age for a long time. Wine writer Monica Larner called this wine “The purest and most profound expression of Sangiovese on the market today and gave it 100 points, the Wine Enthusiast gave it 99 points and Vinous (Antonio Galloni) gave it 97points.

I have never done this before, giving other people’s “point scores” but for once I have to agree with all of them and the wine lives up to their praise.

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September 15, 2015 · 4:28 am

Dinner with Lars and Karen

Dinner at Lars and Karen’s house always begins the same way.IMG_8533

Lars takes a large silver sword from its box, holds a bottle of Cuvee Aurora Rose sparkling wine in his other hand, and with one fell swoop slices the cork and the top off the bottle.IMG_8534

We watch in amazement while they fly across the yard.

Lars Leicht is the head of the Cru Artisan division of Banfi. Here are the wines he served that night. He also did most of the cooking!IMG_8540

Cuvee Aurora Rose Alta Lange 2011 DOC 100% Pinot Noir Banfi Piemonte. The grapes are grown in the hilltop vineyards of the Alta Langa, south of Alba in Piemonte, in a mix of clay and calcareous soil. There is one hour of skin contact and cold maceration, which prepares the grapes for soft crushing. The must is clarified and fermentation is at a controlled temperature. The final cuvee consists of 90% clear wine and 10% of the previous vintage wine. The wine is aged in French oak barriques. Fermentation takes place in the bottle (Classic Method). Yeast contact is extended for at least 24 months followed by a traditional hand riddling (remuage) on pupitres and degorgement a la glace. A period of brief aging follows. The wine is pink in color, with small bubbles and hints of strawberry and apple.IMG_8543

Lars served this wine with an assortment of appetizers including sauteed eggplant with cherry tomatoes, a Neapolitan dish.IMG_8541

Pecorino “Cortalato” Colli Aprutini IGT 2014 100% Pecorino Cerulli Spinozzi. The vineyards are in the Colli Aprutini in Abruzzo. The soil is clay and sand. Fermentation is in stainless steel, prior to malolactic fermentation and it is aged on its lees fro 5 months prior to bottling. The wine has hints of citrus and peach with notes of apricot and orange and a touch of bitter almond on the lingering finish. I recommend this wine often and it is a true bargain at less than $18 a bottle. Enrico Cerulli has taken over the management Cerulli Spinozzi his ancestral property. I have met Enrico a number of times and am always impressed by his knowledge and passion for his wine. The consulting winemaker is Franco Bernabei, who I consider to be one of the best.IMG_8548

With it, we ate hand rolled pici pasta (like thick spaghetti) with clams and herbs.IMG_8546

Montepulciano D’Abruzzo “Torre Migliore” 2009 Cerulli Spinozzi made from 100% Montepulciano D’Abruzzo in the Colli Teramane DOCG area. The soil consists of compact layers of shale and is rich in nutrients. Selected grapes are hand harvested in small boxes. The juice is fermented on the skins for 15/18 days in oak for at least 16 months. The wine is aged for 6 months in the bottle before release. This is a complex intense wine with hints of ripe cherries, blackberries and a touch of clove. This wine will age and is a bargain at about $18IMG_8556

With the red wines, we ate an assortment of grilled sausages and lamb chops.

The next three red wines are from Palari owned by Salvatore Geraci.IMG_8564

Santa.Ne 2008 100% A Francisa. I asked Lars about this unusual grape and he said “As Salvatore Geraci explains it to me, a century ago they planted a French varietal in that vineyard but no longer recall what it is. The farmers simply refer to it as “the French one,” or ‘a Francisa‘ in local dialect. Some hypothesize that it could be Malbec or Petite Verdot, but in any case over the decades it has morphed into something unique to its conditions.”

The grapes are grown in soil that consists of clay (argilla) in vineyards located in Santo Briga in Messina, Sicily. The wine is aged for 14 months in new barrels of Troncais oak. The wine is then bottled and allowed to rest, unfiltered for at least two more years before release. It has hints of tobacco, leather, red berries and a touch of spice.IMG_8557

Rosso Del Soprano 2011 made from 60% Nerello, 15% Nocera, 20% Nerello Capuccio, 2% Acitana, 2% Jacche and 1% Coe’e Palumba. After a soft pressing and fermentation with native yeast in temperature controlled stainless steel, the wine ages in one-year-old barrels of Troncais and Allier oak. It is then bottled and rests, unfiltered, for about another year before release. It has hints of ripe red berries and undertones of spice with a persistent finish.IMG_8566

Faro 2009 Like the Rosso Del Soprano above, this wine is made from the same indigenous grapes but with a different selection. Salvatore Geraci the owner of Palari saved the Faro DOC from extinction by taking over the 6 hectare vineyard and producing the wine. The wine is aged in new barrels of Troncais and Allier oak for at least 12 months. The wine is then bottled and allowed to rest unfilited for an additional year before release. This is an elegant and complex wine with notes of ripe red fruit, spice and a touch of vanilla. It has a very long finish and pleasing aftertaste. Faro means lighthouse in Italian.IMG_8568

Brunello di Montalcino 1982  Villa Banfi 100% Sangiovese, select clones from estate vineyards on the southern hills of Montalcino. The grapes are grown in stony, calcareous and well-structured soil at an altitude of 720 ft. A careful grape selection is followed by vinification with skin contact for 10-12 days. The wines are released the 5th year after the harvest. Current vintages of this wine are aged a minimum of 4 years, 2 years in oak barrels of various sizes, mainly French oak barriques and partly in Slavonian oak casks.

I do not believe the 1982 was aged in barriques and I do not believe the “clone selection” was the same back then. This is an elegant and complex wine with hints of red fruit, violets, and a touch of licorice and spice. It is showing no sign of age. A delightful Brunello.IMG_8574

Malvasia Delle Lipari 2011 100% Malvasia, Florio. The wine is produced in Malfa, on the island of Salina, archipelago of the Aeolian Islands. The soil is of volcanic origin and sandy. The vineyards are planted on the coast less the 50 meters above sea level. The grapes are hand harvested then laid on reed mats to dry in the sun for about 20 days.

The raisined grapes are gently pressed and left briefly with skin contact. The must is then drained and fermented slowly at controlled temperatures and fermentation stops naturally. The wine is aged a minimum of 5 months in 25 liter fine oak barrels. The wine has hints of raisins, dried apricots and a touch of honey

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Filed under Abruzzo, Banfi Brunello, Brunello, Cerulli Spinozzi, Cuvee Aurora Rose, Faro, Italian Red Wine, Italian White Wine, Italian Wine, Malvasia delle Lipari-Florio, Rosso del Soprano, Santa.Ne, Sparkling wine, Uncategorized

August 31, 2015 · 5:02 am

Campania Wine Tasting at Restaurant Gattopardo

Nine producers from Campania came to Il Gattopardo Restaurant in NYC to present their wines at a luncheon and seminar. Each producer brought one special wine, which was matched with a seasonal Neapolitan dish.

Fred Dexheimer

Fred Dexheimer

Master Sommelier Fred Dexheimer, who delivered an excellent presentation, presented the tasting. I wrote about the 5 white wines in a previous blog.IMG_8200

Il Gattopardo, one of my favorite restaurants in New York, is owned by Gianfranco Sorrentino. They specialize in Neapolitan cooking. It was the ideal place to enjoy a Campania Wine Tasting.

Here are the four red wine and the dishes they were matched with. All the wines are made from the Aglianico grape.IMG_8184

Taurasi Riserva 2008 “La Loggia del Cavaliere” Tenuta Cavalier Pepe. 100% Aglianco The vineyard is at 450/490 meters and the exposure is south/southeast. The soil is clay-like with calcareous and sandy layers. Harvest is by hand in mid-November. In the cellar, cold maceration is followed by alcoholic fermentation with prolonged maceration. The wine is aged in barrels for a minimum of 18 months with batonnage (stirring the lees). The wine has hints of blackberries, black cherries with a touch of spice and vanilla.IMG_8185

Aglianico Irpinia DOC 2013 “Ventidue Marzo” Terre di Valter. 100% Aglianico from the Torre le Nocelle vineyard.  Grown mostly in hillside soils of volcanic origin and clay. Exposure is southeast, the vineyard is at 400 meters, and the age of the vines is 20 years. There are 4,000 vines per hectare and the training system is espalier culture with a spurred cord pruning. Harvesting is by hand, at the end of October, first days of November.
Soaking takes place for 15 days and fermentation partially carried out with autochthonous yeast. The wine is aged in French durmast oak barrels for 6 months. It has hints of violets and red and black berries.
This is a family run winery named in honor of Valter Landi  His children, Emanuela and Roberto, an agronomist, carry on his work.
These two wines were served with Paccheri alla Genovese, large pasta tubes with a meaty onion sauce. It is a classic Neapolitan dish and I almost always order it when I go to Il Gattopardo.IMG_8186

Taurasi DOCG 2010 100% Aglianico Macchie Santa Maria. This is a new winery with a production of only 3,000 bottles. It is located in the province of Avellino at Montemiletto. This is a wine with hints of sour cherry, plum and a touch of spice.IMG_8187

Taurasi DOCG 2011 100% Aglianico. DonnaChiara.  Ilaria Petitto, owner of the winery, was in attendance. She said that all of Donnachiara’s red wines are made from grapes from the 20-hectare Torre le Nocella vineyard. The soil is volcanic and clay, the vines are over 30 years old, the training system is Guyot and there are 4,000 plants per hectare. The grapes are not destemmed or crushed prior to pressing and there is no filtration. The wine is aged for 12 months in 225-liter French barriques, and 24 months in bottle before release. This is a big complex wine with berry aromas and flavors, hints of cherry and plum and a touch of cacao, coffee and vanilla. The wine will age.

Ilaria Petitto

Ilaria Petitto

Ilaria said that the winery philosophy includes taking care of the environment and they now use solar panels and recycled rainwater. The wines will soon carry the “sustainable wine” certification label, by which consumers will be able to obtain all the information about DonnaChiara’s production.
These two wines were served with Capretto al Forno con Padellata di Friarielli e Patate, roasted goat with sautéed broccoli rabe and potatoes.

For dessert there was a classic Pastiera Napoletana, a tender cheesecake with wheat berries and orange flower water.

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Filed under Aglianiaco"Ventidue Marzo Terre di Valter, Aglianico, campania, Donna Chiara Winery, Italian Red Wine, La Loggia del Cavalire, Tenuta Pepe

August 9, 2015 · 11:27 pm

Dinner with Steven

 

Though I often have the opportunity to enjoy great meals, it is not often that I have the chance to sample the cooking of a talented young man like Steven De Salvo. Steven is the grandson of our friends Ernie and Louise De Salvo. This dinner was at the home of their son Jason and his wife Deborah.

IMG_7195

Steven preparing the food with his helpers

Steven has always been interested in food and is studying it in college. He works part time at one of New Jersey’s best restaurants. Steven planned and prepared the meal, paired with wines supplied by his father, Jason, and the dinner guests. The report that follows includes Jason’s wine notes because he has an excellent palate and wine memory.IMG_7203

Our meal began with three different crudos, among them lightly torched bluefin toro with dashi broth and scallions. This was a perfect starter before a meal with so many rich flavors.IMG_7206

Next there was wild mushroom lasagna with spinach, ricotta, and truffle Gouda finished with a healthy shaving of black truffles. I have never had Gouda in lasagna before, but it balanced the other flavors and added savory cheesiness without overwhelming. It was great to see Steven’s creative touch working so well.IMG_7211

For our main course, we had beef Wellington with black truffles and prosciutto. I can’t remember the last time I had beef Wellington, and this was a treat.IMG_7212

The pastry was beautiful and the beef was cooked perfectly.IMG_7190

Taittinger Comtes des Champagne Blanc de Blancs 2000 The grapes come from the Grand Cru vineyards of Cramant, Les Mesnil, Oger, Avize and Oire in the Cotes des Blancs. The unblended wines are aged in stainless steel to retain their pure character. This is followed by 7 years of bottle aging in the cellars before release. This is a rather full-bodied Champagne for a Blanc de Blancs. It is elegant with hints of citrus fruit and a touch of raisins and bread. It is drinking very nicely and went well with the food.

BurgundyIMG_7198

1942 Patriarche Pére & Fils – wine merchants and producers have been in business for 230 years. They are in Beaune and have the largest cellars in Burgundy (5km). This was the oldest wine and it was still drinking very well. I purchased this wine in Paris.  IMG_7201

1967 Remoissenet Chambertin Clos de Beze Recent Release from Domaine.  Light-medium ruby color.  Jason: The nose is gorgeous with red currants, black cherries, minerals, damp earth and a touch of sauvage.  On the palate this is both elegant and powerful with a velvety texture, excellence balance and long finish.IMG_7205

1971 Domaine Louis Remy Latricieres-Chambertin. This was from a recent release. Jason: Light-medium ruby-garnet color.  Flowers, red cherries, Gevrey Earth and baking spices on the nose.  Bears a striking resemblance to the Philippe Remy 1971 Chambertin that we had alongside it.  On the palate this is sweet with a note of iron filings to the taste.  Velvety and medium long finish.IMG_7204

1971 Domaine Philippe Remy Chambertin.  Jason: The nose here is strawberries, earth, baking spices, flowers.  We had this alongside a 1971 Louis Remy Latricieres-Chambertin.  On the palate this is deep, gorgeous, nuanced, velvety and long.  A great bottle of wine. Both Jason and I agree that these last two wines will age for a number of years.

BaroloIMG_7215

Granbussia Riserva 1974 and Riserva 1989 Aldo Conterno made from Michet and Lampia varieties of Nebbiolo. Harvest is manual with grape selection in the vineyard and the harvest takes place in mid-October. Vinification is in wood with maceration of the skins in large Slavonia oak casks. The must remains in contact with the skin for 60 days, during which alcohol fermentation is fully completed. The wine is then placed in large Slavonia casks for 32 months.IMG_7214

The grapes for the Granbussia Riserva are from the oldest vineyards: Romirasco 70%, Cicala 15% and Colonello 15% depending on the vintage. The wine remains in the cellar for 8 years before release and is only produced in the best vintages.

1974 was not a great year for Barolo and it was given a lot of attention because 1972, 73, 75, 76 and 77 were off vintages. The wine was showing its age and it was well passed its peak. 1974 Jason: Some of the guests really liked this.  Everyone else hated it.  They thought that it was flawed and over the hill.

For me the best two vintages since 1982 have been the 1989 and the 1996. The 1989 is a wine with all the classic Nebbiolo aromas and flavors: cherries, prunes, tar and leather. It is a wine that will last.

Jason: Double Decanted for 4.5 hours.  Medium-deep ruby color.  The nose is white pepper, red cherries, licorice, black truffles, with a distinct “vinyl” omponent.  On the palate this is more closed in on itself than I remember it being.  Maybe this has entered a bit of a dumb stage or maybe it’s a less than perfect bottle?  Finished the last 40% of the bottle two nights later after it was stored in the refrigerator in a 1/2 bottle and it was even better than two days prior.  The flavors have knitted together and become deeper and more profound.  IMG_7210

Cantina Bartolo Mascarello 1982. About 13 years ago Michele and I visited the winery with Alfredo Currardo, a close friend and owner/wine maker of the Vietti winery. Bartolo and Alfredo spoke about wine and Bartolo was teasing Alfredo and told him that he made “industrial wine” because Vietti produces, as Bartolo said, “so many wines”. I only wished I had a movie camera with me at the time to record the conversation between these two legendary wine makers. Both Bartolo and Alfredo are no longer with us but Maria Teresa, Bartolo’s daughter, continues to make wine in the same uncompromising style as her father–traditional, classic Barolo at its best. This is a great wine in a great year and it will age.

Jason: Double decanted for 4 hours.  Stunning wine.  Too tired to take detailed notes at this point, but this was drinking really well right now.  IMG_7208

Hermitage La Chapelle 1980 Jaboulet 100% Syrah is planted in a diversity of terroirs. The age of the vines is 40 to 60 years. The grapes come down from the slopes of l’Hermitage on small sledges and then are sorted manually and vinified traditionally in the cellars. The final assembly is made during aging in our cellars in wood for 15 to 18 months. During this time the wines are also racked. This is a complex and elegant wine with hints of black fruit, spice and leather. It has a long finish and very pleasing aftertaste. It is at its peak and was the wine of the evening. I also purchased this wine in Paris.

Jason: The nose here is gorgeous.  Soaring aromatics with smoked game, beef jerky, camphor, black cherries and bacon fat.  On the palate this is also stunning.  Deep, balanced and hugely nuanced.  I have never before had a Hermitage from 1980, and I must say that this was impressive!  WOW. IMG_7216

Chateau d’ Yquem 1997 (half bottle). Made from 80% Semillion and 20% Sauvignon Blanc. Harvesting is by hand and the grapes are picked one at a time over a period of time. There is a gently pressing of the grapes and the wine is aged in oak barrels. 1997 is considered a great vintage. There was no Yquem produced in 2012. This is a complex and balanced wine with hints of dried apricot and a touch of tropical fruit. It was wonderful.

Jason: Medium golden color.  The nose is white flowers, apricots, almonds and marzipan.  On the palate this is balanced, deep and nuanced.

It was served with a peach and almond tart made by Deborah, Steven’s mother.












moderation.

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Filed under Aldo Conterno, Barolo- Bartolo Mascarello, Bartolo Mascarello, Chateau d'Yquem, Domaine Louis Remy Chambertin, Domaine Philippi Remy, French Red, Italian Red Wine, Italian Wine, Jabpulet Hermitage La Chappelle, Patriarche Pere and Files, Remoissenet Burgundy, Tattinger Comtes de Champane, Uncategorized

July 27, 2015 · 5:11 am

Another Dinner with Inspector Montalbano

Andrea Camilleri is the author of a series of mysteries featuring Inspector Montalbano. The stories take place  in southeastern Sicily in a town with a made-up name, but it sounds a lot like Agrigento. This is of special interest to me because my father’s family comes from Naro in the Province of Agrigento.

Wine and food writers Diane Darrow and Tom Maresca are also loyal fans of the Inspector Montalbano books, as well as the made-in-Italy television series on the same subject, which is available here on DVD. Like most Sicilians, the fictional Montalbano spends a lot of time thinking, talking about, and of course, eating food. Especially seafood. While in Italy, Diane and Tom Purchased a cookbook, I Segreti della Tavola di Montalbano, The Secrets of Montalbano’s Table, written by Stefania Campo, and recently they invited Michele and I to a dinner at their home featuring some of the recipes. The last time we were invited for a Montalbano-style dinner, Tom paired the courses with Sicilian wines. This time he did not, but his chosen pairings went very well with the food.IMG_8127

Gruet Blanc de Noirs 100% Pinot Noir. This is a sparkling wine (Méthode Champenoise) from Albuquerque, New Mexico. The wine spends a minimum of 24 months on the lees. It is a fruity wine with a creamy texture, hints of strawberries and slightly toasty. At $ 16 a bottle it is a real bargain.IMG_8126

It was well paired with the Sfincione (Sicilian Focaccia) Mentioned in Camilleri’s book, “Excurison to Tindari.”IMG_8133

Piemonte Grignolino DOC 2013 Castello di Neive made ​​from 100% Grignolino. The exposure is east, southeast and the soil is calcareous marl. The average age of the vines is 25 years and the training system Guyot. Manual harvest in small boxes takes place in mid-September. Fermentation lasts for 8/10 days with automatic replacement. Maceration is for 5 days. The wine is aged 3 months is stainless steel and 3 months in bottle before release. This is a fresh fruity wine, with a little more body than most Grignolino. It has hints of cherry and a touch of spice.IMG_8129

This was served with the polipetti di polpo (octopus croquettes) from “The Smell of the Night.” Tom did not want to serve a white wine with this dish but paired it with the Grignolino which was a good choice.IMG_8136

Barolo DOCG 1998 Bartolo Mascarello 100% Nebbiolo This is traditional, classic Barolo at its best. Even though 1998 was not a great year this is a great wine and it will age very nicely for a number of years. This was served with the agnello alla cacciatora (hunters style lamb) from “The Voice of the Violin.”IMG_8140

Amarone della Valpolicella Classico DOCG “Campolongo di Torbe “ 1998 Agricola Masi  made from Corvina, Rondinella and Molinara. The Campolongo di Torbe vineyard has southwest exposure and is at 375/400 meters. The soil is deep, red eocenic limestone, with good drainage and stones. Wide terraces are supported by natural stone walls called marogne.IMG_8142

Amarone is made ​​by drying  the grapes. Bunches are dried on bamboo racks in farmhouse lofts in the vineyards, with natural ventilation. By mid-February, the grapes weigh 35-40% less; Corvina is the only variety affected by botrytis (noble rot).  After delicate pressing, the dried grapes are partially destalked, fermented in large Slovenian oak barrels (large barrels), at a very cold temperature until the sugar has completely transformed to alcohol, and Malolactic occurs. Most of the wine is aged in 30 to 40 hl Slovenian barrels; a portion is matured in 600 liter Allier and Slovenian oak casks: new and second, third or fourth passage. The wine remains in bottle for a time before release. This is a full-bodied wine with hints of raisins, cherries, fruits preserved in spirits and spice. It has a very long finish.

We finished the lamb with the Amarone and finished the Amarone with cheese.

For more on the food and recipes, see Diane’s blog

https://dianescookbooks.wordpress.com/2015/07/22/dining-montalbano-style-again/

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Filed under Amarone, Barolo, Barolo- Bartolo Mascarello, Castello di Neive Grigolino, Gruet Blanc de Noirs, Italian Red Wine, Italian Wine, Uncategorized

July 20, 2015 · 4:55 am

Weekend in Sag Harbor

Every summer, when we visit our friends Ernie and Louise in the Hamptons, we look forward to the same menu. I would not have it any other way because to me it is just perfect! What’s more, Ernie has a very interesting wine cellar and we consult on what wines we should drink with the food. Here are some of the things we drank and ate over the weekend.IMG_8030

Champagne Brut Reserve Billecart-Salmon NV. Made from 40% Pinot Meunier, 30% Pinot Noir and 30% Chardonnay. It has tiny bubbles and a fruity delicate freshness.

IMG_5987 It was a perfect combination with the cold melon soup with candied ginger.IMG_8024

Barbera d’ Asti “Vigna Noce” 1999 Antica Azienda Agricola Trinchero. The winery belongs to the Triple “A” Agriculture Artisans Artists, an association of wine producers from around the world that believes in Organic and Bio-Dynamic production, terroir and as little interference as possible by the wine maker. Only natural yeast is used, there is no acidification of the wine, clarification and filtration does not take place. Chemical treatments are not used in the vineyards; copper and sulfur are used but only when it is really necessary. The wine is aged for 7 years in large chestnut barrels. This is a traditional, classic Barbera that will last for at least another 10 years.IMG_8025

We had this with the pasta amatriciana but we could not get bucatini so we made it with penne.IMG_8022

Grato Grati Vino Rosso da Tavola 1988 Vecchia Annata Made mostly from Sangiovese with a small amount of Canaiolo. This is declassified Chianti Rufina and it is one of my favorites. It can age: I have had the 1978, 1982, 1988, 1990, 1995 and 1997 often. I still have a 3-liter bottle of the 1990 that I was given when I visited the winery.

IMG_8020 We had this with the Italian salumi, cheese, and grilled zucchini and peppers.IMG_8027

Aglianico 1999 made from 100% Aglianico del Vulture Azienda Agricola Basilisco. There are 8 hectares of vineyards. Fermentation and maceration is in stainless steel tanks for 15/30 days depending on the vintage. The wine is aged in French oak barrels for 12/18 months.IMG_8029

Montepulciano d’Abruzzo 1985 Emidio Pepe 100% Montepulciano d’Abruzzo. The winery is organic and Bio-Dynamic. They belong to the Triple “A” Agriculture Artisans Artists.Both the tendonne method and the cordon spur method are used for training the vines. In vintages when the weather is very hot the tendonne method is better because the leaves form a canopy to protect the grapes from the sun.  When the weather is not too hot, the cordon spur is better because it allows more sun and air to reach the grapes. 1 hectare of tendonne has 900 vines and produces 90 quintals of grapes.  That means that each vine produces from 6 to 9 kilos of grapes. In one hectare of cordon spur trained grapes, there are 3,300 vines and each vine produces 5 to 6 kilos of grapes. The grapes are crushed by hand and the juice placed in glass lined cement tanks of 20/25 liters.Only natural yeasts are used, there is no filtration or fining. The wine is transferred to the bottle by hand and the corks are placed in the bottles by hand.IMG_8032

We drank the Pepe and the Basilisco with grilled skewers of lamb, French bread, and bacon.IMG_6002

For dessert we had homemade fig ice cream, and for breakfast the next morning heated brioche and fig ice

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Filed under Basilisco Aglianico1999, Billecart- Salmon, Champagne, Emidio Pepe, Grato Grati, Italian Red Wine, Tinchero Barbera d'Asti

June 8, 2015 · 4:55 am

The New Chianti Classico Classification: Gran Selezione

I had been waiting for an opportunity to taste the 2010 vintage Chianti Classico Gran Selezione  DOCG to see what they were all about so I was pleased to attend a seminar and tasting of the wines.IMG_7875_2

The seminar was billed as a Master Class: “An Exploration of the Territory of Chianti Classico,” and was presented by Antonio Galloni. He selected 7 wines from the Gran Selezione category. This new classification is at the top of the Chianti Classico pyramid. In order to qualify for this classificatio, 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 after 30 months from the grape harvest, including at least 3 months of bottle aging. The alcohol must be at least 13%.IMG_7879_2

The Chianti Classico zone is between Florence and Siena and includes the communities of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti and includes parts of Barberino Val d’Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano Val di Pesa and Tavarnella Val di Pesa.

As of 2005, all Chianti Classico has the Gallo Nero (Black Rooster) on the label. Before 2005 a Chianti Classico producer did not have to belong to the Consortium and therefore did not have to put the Black Rooster on the neck label. This was very confusing for the consumer.IMG_7873_2

Chianti produced outside this Classical zone cannot have the word Classico on the label and cannot have the Black Rooster symbol of the Chianti Classico Consortium on the neck label. For more information see my blog

https://charlesscicolone.life/2015/05/11/chianti-the-best-known-wine-and-the-least-known-wine/

Grand Riserva Wines – Mr. Galloni used the wines of different producers of the Grand Riserva as examples of how the vineyard elevation, soil type and exposure will produce different styles of wine.IMG_7865_2

Badia a Passignano 100% Sangiovese Antinori The production zone is Tavarnella Val di Pesa. Fermentation lasts for 10 days and the must is in contact with the skins for another 10-12 days. After racking, the various lots were aged for 14 months in Hungarian oak barrels and in French oak barrels. The wine remained in the bottle for another 12 months. The wine has aromas of ripe fruit, with hints of cherries and a slight touch of vanilla. It has a nice finish and long aftertaste. $60IMG_7866_2

Isole e Olena 82% Sangiovese, 9% Syrah, 8% Cabernet Sauvignon and 1% Petite Verdot. The production area is 9 km north of Castellina in Chianti. Fermentation is in conical open vats for 3 weeks for the Sangiovese and Cabernet and 2 weeks for the Syrah. The wine spends 22 months in French barriques (225 liters) of which 30 are new, and 10 months in casks. The wine was bottled in July 2013. It has hints of cherries, blackberries and spice with a touch of balsamic. $ Not yet released.IMG_7867

Castello di Fonterutoli 92% Sangiovese, 8% Malvasia and Colorino. Marchesi Mazzei Production zone is Castellina in Chianti. The grapes are hand harvested starting on October 1. The wine is aged is barriques and 500 liter tonnneaux of which 60% are new. It has nice fruit with hints of cherries and a touch of violets. $70IMG_7868_2

Mona Lisa Vignamaggio 85% Sangiovese,15% Merlot and Cabernet Sauvignon. Production area is Greve in Chianti. There are 16/18 days of fermentation and maceration on the skins. After malolactic fermentation there is 18/20 months of barrique aging and 12/14 months in the bottle before release. The wine has hints of cherry and plums. $40IMG_7869_2

Vigna del Sorbo Fontodi 95% Sangiovese and 5% Cabernet Sauvignon. Production area is Panzano in Chianti. Fermentation takes place with indigenous yeast in inox tanks and maceration lasts for 25 days. The wine is aged in 225 liter French barrels for 2 years. Not all the barrels are new. It has hints of cherries, violets and a touch of spice.  $70IMG_7870

San Lorenzo Castello di Ama 80% Sangiovese, 20% Merlot and Malvasia Nera. Area of Production Gaiole in Chianti. The wine spends 12 months in French oak and 2 years in bottle. It has red fruit aromas and flavors with a long finish and nice aftertaste. $50IMG_7871

San Marcellino Rocca di Montegrossi 95% Sangiovese and 5% Pugnitello. Production area Monti in Chianti and Gaiole in Chianti. The wine spends 28 months in 49% barriques and 51% in tonneaux of Allier oak, 20% new wood, 10% two years and 70% 3 years. The wine was bottled on April 19, 2013 and remained in the bottle for at least 24 months before release. $50. They are certified organic. The wine has hints of black cherry and plum with a touch of cedar and leather. $50IMG_7872_2

Colonia Felsina 100% Sangiovese Area of production Castelnouovo Berardenga. Fermentation and maceration are for 16/20 days in steel tanks with punchdowns and popovers at controlled temperatures. In March/April the wine is transferred into new and once-used oak barriques for 18/20 months maturation followed by at least 6/8 months in the bottle. It has hints of cherry and plum with a touch of cinnamon. $85

In answer to a question, Mr. Galloni pointed out that two of the wines we tasted shared the same oenologist, Franco Bernabei. But the wines do not taste the same because the vineyards are located in different zones.

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Filed under Antinori, Castello di Ama, Castello Fonterutoli, Chianti Classico Gran Selezione, Fonti, Isole e Olena, Italian Red Wine, Italian Wine, Rocca di Montegrossi, Vigamaggio