There is a saying that it takes a village to raise a child. And, at Il Conte Villa Prandone, it takes a determined family to produce noteworthy wines. Spanning three generations, the De Angelis family has dedicated themselves to making wine since the 1950s. Today, third generation Emmanuel (winemaker), Walter and Samuel (vineyard managers), and Marina ( office management) continue their grandfather and father’s philosophy and tradition. Each generation’s love of the land and passion for work in the vineyards and cellar are evident. Emmanuel De Angelis said, “Our philosophy is very simple. We want to preserve, protect, and respect our land. There are three elements; history, the identity of the territory, and style.” What began with their grandfather planting seven hectares has now grown to 50 hectares under vine. The winery is situated in the province of Ascoli Piceno, near the enchanting medieval village of Monteprandone in the beautiful Marche region of central Italy. The vineyards here benefit from the gentle breezes of the Adriatic Sea to the east and the mild currents of the Sibillini Mountains to the west. In addition to the beneficial microclimate, night and day temperature variations help to keep the grapes healthy. The medium-textured clay-limestone soil contributes to aromas and unique flavors. And the terroir is a perfect haven for giving the wines good structure and alcohol content. Most of the wine produced at Il Conte Villa Prandone comes from indigenous grapes, but they also grow a few international varieties. Sustainability and biodiversity are practiced in all of their vineyards. Recently, Il Conte Villa Prandone sent me six wines to try while participating in a fun zoom session with Emmanuel and Mara Bastiani De Angelis, the export manager. These wines are an elegant expression of the land and the family’s passion. Navicchio Offida Pecorino DOCG 2021 This 100% Pecorino is their only white wine that is vinified and aged in concrete tanks and amphoras. Emmanuel calls it “our diamond. It is a white wine in a red body.” He also said that it has a shelf life of 10+ years. Nose: Floral, spice, citrus, and a hint of yeast. Palate: Lovely acidity, citrus, lots of spice with lemon zest on the finish. Vibrant, fresh, and complex. Alcohol: 13% SRP: $15 Pairing suggestions: Enjoy as an aperitif or serve with seafood, poultry, salads, and mushroom risotto. Donello Marche Sangiovese IGP 2020 This wine is 100% Sangiovese. After fermentation, the wine is preserved in cement tanks before bottling. Mara said, “It is our best-selling wine.” It is intended to be consumed within eight to ten years of the vintage. Nose: Floral, spice, berries Palate: Fresh with cherry, red berries, a hint of violet, spice, and herbs. Alcohol: 13.5% SRP: $14-15 Pairing suggestions: Grilled meat, mature cheese, hearty stews, or game. Marinus Rosso Piceno Superiore DOP 2017 This is a blend of 70% Montepulciano and 30% Sangiovese grapes. It is aged for one year in oak barrels. Emmanuel called it “an intense wine.” Nose: Cherry, berries, baking spice, fennel, and a hint of espresso. Palate: Sweet and savory with dark berries, spice, and smooth tannins. Cherry and spice linger on the finish. Alcohol: 14% SRP: $20 Pairing suggestions: Grilled meat, game, seared tuna, hearty pasta, or stews. Zipolo Marche Rosso IGP 2018 This wine is an international blend and is produced in extremely limited quantities. The first bottle was produced in 1999. It is a selection of Montepulciano, Sangiovese, and Merlot grapes. The wine is aged 16-24 months in oak barrels and another 12 months in bottle. Emmanuel suggests giving it time to open up, perhaps an hour before serving. Nose: Intense aromas of plum, dark berries, baking spice, and toast. Palate: Concentrated flavors of blackberry, plum, baking spice, and vanilla. Velvety tannins, complex, and well structured. Alcohol: 14% SRP: $25 Pairing suggestions: Roasts, stews, hearty soups, vegetable risotto, and mature cheese. Lu Kont Marche Rosso IGP 2018 This wine is 100% Montepulciano sourced from single vineyards with 50-year-old vines. It is aged in oak barrels for 12 months, then another 12 months in concrete tanks. It rests for at least six months in the bottle before release. Emmanuel suggests opening one hour before serving. Nose: Fragrant and fruity with berries, baking spice, and herbs.
Palate: Aromas segue onto the palate with pomegranate, cherry, anise, and minerality. It is savory, complex, and elegant. Alcohol: 15% SRP: $30 Pairing suggestions: Roasts, game, poultry, hearty stews, pasta, mushroom risotto. IX Prandone Marche Rosso IGP 2017 The label is a dedication to the town founded in the ninth century. The wine is 100% Merlot that is produced in very limited quantities. It is fermented in concrete tanks for 25-30 days and then aged in oak barrels, concrete tanks, and amphoras for 30 months. It then rests in bottle for one year. Nose: Violet, ripe red fruit, plum, berries, baking spice, and earthy. Palate: Juicy with good structure, cherry, blackberry, spice, and a hint of cocoa. Alcohol: 14.5% SRP: $80 Pairing suggestions: Grilled meat, game, spicy cuisine, roasted/caramelized vegetables, or charcuterie. I encourage you to explore these wines, and, better yet, put Marche on your bucket list of places to visit and sip a glass of wine surrounded by beauty! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Beginning with October and every month to follow, I will feature one wine and a pairing suggestion and recipe from the wine producer or winemaker. To get the ball rolling, I have two winners this month, both from Italy. San Felice Il Grigio Chianti Classico Gran Selezione DOCG 2017 San Felice estate is located in the heart of Chianti Classico in the commune of Castelnuovo Beradenga. With over 140 hectares of vineyards, 80% is devoted to Sangiovese, which is at the heart of their production. Their presence extends to the prestigious terroirs of Montalcino and Bolgheri as well. This wine is made with 80% Sangiovese, sourced from the estate’s top vineyards. The other 20% is a blend of native Tuscan varieties such as Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo, and Mazzese. The wine is aged 24 months, 50% in large 60-100-hectoliter Slavonian oak casks and 50% in 225- and 500-liter French oak barriques. It is then aged in bottle for eight months. Nose: Floral, juicy fruit, sour cherries, smoky wood, herbs, and spice. Palate: A beautiful and expressive wine with notes of plum, dark berries, and spice fused with elegance and subtlety and balanced with lush tannins and acidity. Hints of vanilla and sour cherry linger on a long finish. Alcohol: 13.5% SRP: $38.99 Pairing Suggestions: Wild game, grilled meat, aged cheese, pasta, truffle risotto, or sip with a chocolate dessert. Winemaker Leonardo Bellaccini suggests the following recipe to pair with the wine, prepared by Borgo San Felice Executive Chef Juan Quintero. MACARONI, BEURRE NOISETTE, MUSSELS, LAMB AND ANISE Time: 20 minutes Ingredients for four servings: Sauce 100g (3.5 oz) unsalted butter (for the beurre noisette or brown butter) 120g (4.2 oz) cleaned mussels (without the shell) 100ml (3.38 fl oz) of white wine 4 garlic cloves 2 tablespoons of anise seeds 100 ml (3.38 fl oz) of mussel water Garnish 160g (5.6 oz) Fatless lamb meat (loin) 2 Nori seaweed sheets 50ml (1.6 fl oz) olive oil Black pepper 300g (10.5 oz) High Quality “maccheroncini” (pasta) Preparation Open the mussels in a pan with white wine, garlic, and parsley. Cover, and after a couple of minutes, they will be open. Turn off the heat and remove the shell of the mussels and strain its water, preserving it. Separately melt the butter and let it cook until it turns brown; add the mussel water so the butter doesn’t get burned. Add the anise and the mussels, and turn off the heat. Blend until smooth. There is no need to add salt because the mussel water is salty enough. Cook the pasta in plenty of salted water, drain and then add to the cream of butter. For serving, chop the lamb meat like a classic tartare, then season with salt, oil, and pepper, and cover with nori seaweed. On the base of the plate, arrange the lamb with seaweed, and finally, serve the pasta on top. Donnafugata Floramundi Cerasuolo di Vittoria DOCG 2020 Donnafugata has five estates throughout Sicily, with one in Vittoria located in southeastern Sicily. It is in this special region where Cerasuolo di Vittoria DOCG is produced. It is considered one of the most noteworthy wines produced in Sicily and the only wine in Sicily with a DOCG status! The indigenous grapes Nero d’Avola and Frappato are the only varieties allowed in the blend. Nose: Intense floral aromas envelop the senses with notes of violet, cherry, red berries, and spice that segue onto the palate. Palate: This is a fresh and juicy wine with personality. Hints of rose, strawberry, and spice linger on the finish. Soft tannins and a crisp finish add to the entertainment. Alcohol: 13% SRP: $30 Pairing Suggestions: Mature cheese, risotto, seared tuna, and calamari. Donnafugata suggests pairing the following recipe with Floramundi. Swordfish with Citrus Fruit and Pistachios
Time: 20 minutes Difficulty: Intermediate Ingredients for four servings: 4 swordfish steaks, about 200 g (7 oz) each 1 bunch of wild fennel 2 cloves of garlic 1 chili pepper a handful of sultana raisins, another of pistachios orange juice and rind juice of one lemon 1 glass of white wine 0-type flour, butter Instructions Flour the swordfish steaks. In a slightly buttered pan, sauté the garlic and chili pepper. As soon as the garlic browns, remove it. Add the floured fish and sauté. Then add the white wine, sultana raisins, wild fennel, and minced orange peel. As soon as the wine evaporates, add the orange and lemon juice and a pinch of crushed pistachios. Cover and continue cooking; if necessary, add citrus juice. Serve with the reduced sauce and a handful of pistachios covering the fish, garnishing the platter with two orange slices. Enjoy! Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Summer has ended, but autumn brings its magic with mother nature’s dramatic foliage display, crisp “sweater” weather, and a season filled with apple picking, pumpkin carving, and grape harvests! With temperatures beginning to drop, I’m focusing on red wines a bit more. Of course, I’ll be drinking white and rosé wines all year long, but with cooler weather in the forecast, I predict red wines paired with stews and hearty soups will start to replace lighter fare. And who can resist sipping a lovely Pinot Noir, Tempranillo, Cabernet Sauvignon, Cabernet Franc, Carménère, or a Sangiovese from Chianti Classico? It’s a perfect way to welcome autumn. Here are seven palate-pleasing wines from Spain, California, Chile, Italy, and Oregon to pair with fall cuisine. Bodegas Montecillo Reserva Rioja 2013 Bodegas Montecillo is Rioja Spain’s third-oldest winery and the second oldest in Rioja Alta, dating back over 150 years. This wine is a blend of 90% Tempranillo, 8% Garnacha, and 2% Mazuelo. It was aged for two years in handcrafted oak barrels followed by 18 months in bottle. Nose: Juicy, red fruit, clove, herbs, and floral hints. Palate: Plum, cherry, baking spice, silky tannins, hints of cedar, and a touch of fennel on the finish. A fantastic wine for the price! Alcohol: 13.5% SRP: $15 Pairing suggestions: Charcuterie, stews, hearty soups, grilled or braised meats and game, or seared tuna. Cune Organic Rioja 2020 CVNE (pronounced coo-nay) is an acronym for Compania Vinicola del Norte des Espana, and it is one of Rioja’s most iconic and historic wine producers. Two brothers founded the winery in 1879, and within six years, they began receiving international awards for their wines. The current owners are direct descendants and represent the fifth generation. This wine is a blend of 60% Garnacha, 30% Tempranillo, and 10% Graciano. It is aged for six months in oak barrels. Nose: Floral, wild berries, herbs, and spice Palate: Juicy and fresh with aromas carrying through to the palate with cherry, anise, and spice notes. Delicious! Alcohol: 13.5% SRP: $17 Pairing suggestions: Cheese platter, meats, pasta, risotto, or stews. Josh Cellars Lodi Reserve Cabernet Sauvignon 2020 Joseph Carr formed his own wine company in Napa Valley after spending a decade as a world-class sommelier and another decade as a wine industry executive. His dream was to have a family-owned winery, so in 2005 he began making wines under the label ‘Joseph Carr.” In 2007 Carr launched Josh Cellars as a tribute to his dad, Josh, who inspired and influenced the man Carr is today. “Every bottle of Josh Cellars wine produced honors and acknowledges his father.” In honor of his father, a volunteer firefighter in upstate NY, Carr created the “Lodi Cabernet Sauvignon” as a tribute. The winery donates $1 for every bottle of the Lodi Cab sold to either the National Volunteer Firefighter Council or local firefighter charities nationwide. Nose: Dark cherry, berries, spice, and chocolate Palate: Dark berries mingle with cherry, plum, espresso, and baking spice- firm tannins and beautifully structured with a long finish. Alcohol: 14% SRP: $21.99 Pairing suggestions: Grilled meat, game, mushroom risotto, hearty soups, stews, or pumpkin chili. Viña Maquis Gran Reserva Cabernet Franc 2018 The Hurtado family, owns the Maquis estate, now in its fourth generation. Practicing sustainability, the grapes for this wine are sourced from vineyards in Colchagua Valley, Chile, where the winery is located. The blend for this wine is 90% Cabernet Franc, 7% Carménère, and 3% Petit Verdot. It is aged for 12 months in French oak barrels. Nose: Red berries, floral notes, baking spice, and a bit earthy. Palate: Lush fruit with strawberry plum, cherry, herbs, and spice. Complex and rich, but not overpowering. Alcohol: 14% SRP: $24 Pairing suggestions: Barbecued ribs, seared tuna, spicy Asian cuisine, grilled or braised meat, stew., or glazed breast of duck. TerraNoble CA1 Andes 2018 TerraNoble, founded in 1993, is located in the Maule Valley of Chile. TerraNoble initially presented itself as a boutique winery specializing in Merlot. However, in 1994 Chilean Merlot was identified as Carménère, So, TerraNoble committed to this rediscovered variety. And since then, they have extended viticultural experimentation and innovative winemaking practices to the Colchagua and Casablanca valleys. The grapes for this 100% Carménère are handpicked from their best vineyard plots in the Colchagua Valley at the foot of the Andes. 70% of the wine was aged in new and previously used 300-L French oak barrels, and 30% in untoasted foudre for 12 months. It was then further aged for six months in bottle. Nose: Lush dark fruit, spice, earth, dark coffee beans, and herbs. Palate: Dark berries, herbs, and spice blend with silky tannins that are nicely balanced with acidity. The finish is long, with dark chocolate, espresso, and a hint of herbs lingering. Alcohol: 14.5% SRP: $24.99 Pairing suggestions: TerraNoble suggests thick ribs, oven-roasted beef brisket, risotto, or seasoned foods. Querciabella Chianti Classico DOCG 2018 Querciabella was founded in 1974 with a commitment to quality, sustainability, and authenticity. Querciabella has continually sharpened its approach to biodynamic viticulture for over a decade. With vineyards throughout Tuscany’s Chianti Classico and Maremma areas, Querciabella exemplifies the respectful preservation of tradition through forward-thinking, albeit completely natural winemaking. This 100% Sangiovese wine is vegan. No animal products or byproducts are used in the production of this wine. It is aged for 12 months in fine to extra fine-grained oak barriques (225L) and tonneaux (500L) which 10% is new. Nose: Floral, red cherry, red berries, baking spice, and a slight hint of licorice. Palate: This is a fine and silky wine that is fresh, juicy, vibrant, and elegant. Aromas segue onto the palate with hints of chocolate, plum, and sour cherry on the finish. Alcohol: 14.5% SRP: $33 Pairing suggestions: Classic Tuscan dishes, seared tuna, mushroom risotto, salmon burgers, or Asian cuisine. J. Christopher Volcanique Pinot Noir 2018 J. Christopher Winery is a small winery in northern Willamette Valley, Oregon, owned by well-known winemaker Erni Loosen, creator and owner of Germany’s Dr. Loosen and Villa Wolf estates. Following his passion for Pinot Noir, Erni set his sites on J. Christopher, eventually purchasing 40 acres and planting the Appassionata Vineyard. Ernie and his team are proactive when it comes to sustainability. Maintaining healthy soil and vines is a priority. The grapes for this 100% Pinot Noir cuvée are sourced from vineyards in Dundee Hills with volcanic soil. The wine is aged 18 months in barriques (25% new), with no fining or filtration. Nose: Floral, cherry, red berries, cranberry, baking spice, and minerality.
Palate: Fresh, juicy, and elegant, with aromas spilling onto the palate along with notes of raspberry, pomegranate, and hints of oak and spice. Fine tannins and a silky mouthfeel add to this dry and savory wine. Alcohol: 13.5% SRP: $40 Pairing suggestions: Grilled meat, barbecued chicken, veal marsala, casseroles, stews, or pizza. Enjoy and happy autumn! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Many years ago, when my taste buds started developing a fine appreciation for wine, Pinot Grigio was not high on my list of enjoyable wines. I felt it lacked personality. It wasn’t until quite a few years later that I tasted Pinot Grigio from the northeastern area of Italy for the first time and had an “aha” moment. So this was how Pinot Grigio was supposed to taste! I was hooked! Pinot Grigio, aka Pinot Gris, is a white wine grape that thrives in a cool climate. The color of the skin ranges from dark purple to pink to grayish. (grigio means gray in Italian.) Pinot Grigio is grown throughout Italy and in other countries. However, some of the best expressions of this wine come from the finest areas in northeastern Italy, most notably the production area of Triveneto, with particular attention to Veneto, Friuli-Venezia Giulia, and Trentino-Alto Adige. The climate in the Triveneto area is conducive to growing Pinot Grigio with its micro-climates and terroirs. Surrounded by water and mountains with the Alpine arc to the north, the Adriatic Sea to the east, and Lake Garda to the west, mother nature has formed a perfect scenario for creating cooler temperatures and ventilating breezes, along with sharp fluctuations in day to night temperatures that contribute to the concentration of high acidity, complexity, and aromas in the grapes. In 2016, Pinot Grigio attained DOC status in the geographical area of Veneto, Friuli-Venezia Giulia, and Trentino for the production of Pinot Grigio Delle Venezie DOC. The DOC Delle Venezie covers almost 28 thousand hectares of vineyards, encompassing the entire northeast area of Italy, The Consorzio Delle Venezia DOC, headquartered in Verona, was established in April 2017 with the following mission: 1) Defend and protect the production of Pinot Grigio Delle Venezia DOC for the benefit of the thousands of winegrowers who have invested in the variety. 2) Protect the consumer and guarantee high-quality wine standards through a certification system and a government seal on every bottle with a traceability tool. (look for the seal on the neck of the bottle) 3) Maintain control and a shared vision of the world’s most extensive area for Pinot Grigio production, its homeland. As of July 2022, there are 6,141 winegrowers, 575 winemakers, and 371 bottlers within the DOC Delle Venezie. The Consorzio said, “85% of the Italian production of Pinot Grigio, the first in the world for volume, is produced in the Triveneto, while in turn, the Italian production of Pinot Grigio represents 43% of the world production: the DOC of the Venezie region, therefore, represents a large slice of the Pinot Grigio world supply.” Concerning exportation, 96% of bottled wine is exported to countries such as the USA (40%), the UK (27%), and Germany (10%). Pinot Grigio is a dry, easy-drinking wine that is clean, fresh, and aromatic. Flavors range from zesty and straightforward to complex. Typical flavor profiles of this wine include but are not limited to floral notes, green apple, lime, lemon, white stone fruit, pear, honeysuckle, bitter almond, bright acidity, and minerality. Here are two samples of Pinot Grigio. Santa Sofia Antichello Pinot Grigio Delle Venezie DOC 2020 Production area: Veneto Nose: Fruity bouquet with floral and green apples up front. Palate: Nectarine, green apples, and lime, with bright acidity. Alcohol: 12% Ca’Duso Motolo Pinot Grigio Delle Venezie DOC 2020 Production area: Municipality of Costabissara (Vicenza) Nose: Floral, melon, apples, minerality Palate: Zesty acidity with white stone fruit and minerality Alcohol: 12.5% Food Pairings Due to its racy acidity, any seafood (especially oily fish) or shellfish will pair well. Also, white meat, light pasta, salads, and vegetable risotto pair nicely. Or, enjoy it as an aperitif! Pinot Grigio is a perfect sipper for any occasion and any time of the year. Look for the certification seal on the neck of the bottle and treat yourself to a taste of the only Pinot Grigio I drink! Your palate will thank me! Until next time... Cheers! Penina This is a sponsored article written for the Consorzio DOC delle Venezie for which I received compensation.
To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com On a recent trip to Sicily, I had the opportunity to explore the wine regions in the Southeastern part of the island, including a special visit to Vittoria. I had not yet been to this area of Sicily and was bursting with curiosity. So, thanks to the gracious invitation of Assovini Sicilia, I happily returned to this magical island. And, as always, my love affair with Sicily continues to grow with each visit! Assovini Sicilia, founded in 1998, is an association of Sicilian winemakers. Their common objective is to promote the quality of Sicilian wine worldwide, giving voice to wine producers, promoting the region, maintaining high-quality viticulture, product quality, ethics, sustainability, and making a more pronounced impression in the marketplace. Currently, 90 wineries throughout Sicily form the association. I could write a book about this trip, with in-depth histories and anecdotes about each of the eight wineries visited as we made our way south to Siracusa, Noto, and Vittoria. However, today my article focuses on Vittoria, explaining why this is such a special part of Sicily and introducing a few of its wineries. Vittoria is a town and commune located in the province of Ragusa in southeastern Sicily. It is an idyllic region with ample sun exposure and beautiful marine breezes emanating from the Mediterranean sea to the south. It is surrounded by the stunning mountains of Erei to the north, the Iblei mountains to the east, and the hills of Caltanissetta province to the west. It is truly mother nature showing off! One can find a variety of breathtaking landscapes, historical and archeological sites, and several UNESCO World Heritage sites. Documentation shows that around the third century BC, an official deed showed the sale of a wine vineyard of one hectare proving evidence of viticulture in the Ragusa region. According to Consortia di Tutela Vino Cerasuolo di Vittoria DOCG, created in 2001, “Vittoria Colonna Henriquez, the woman that founded the city of Vittoria in 1607, promoted wine production granting privileges to wine growers. To celebrate the foundation, in 1607 she gifted 75 settlers a hectare of land if they would cultivate grapes, so favoring the quick enlargement of the vineyard in different sections of the region until the wine production, enhanced by the natural fertility of the soil, became a relevant fact in the whole area.” Documentation also shows that the province of Victoria prospered from the wine trade that began in the 12th century with the exportation of wine on sailing ships from Scoglitti, Vittoria’s trading port, to various parts of Europe. With a variety of fertile soils and microclimate conditions, the stage is set for the vines to prosper. Soils are mostly clay and limestone, with more sandy-loamy soil in the lower-lying vineyards closer to the coast. The vineyards enjoy a Mediterranean climate with cooling sea breezes during the summer and a large diurnal temperature range that helps to promote greater acidity and aromas in the grapes. Vittoria is not only an oasis for viticulture but also for farming produce such as tomatoes, oranges, onions, artichokes, and peppers. Stately olive, almond, and Carrubbo trees can be seen everywhere. Cerasuolo di Vittoria DOCG In addition to the territory’s sweeping history, unique viticulture, and wine production, Vittoria is also home to Cerasuolo di Vittoria DOCG and Cerasuolo di Vittoria Classico DOCG, the first and only wines with DOCG status in Sicily, established in 2005. Cerasuolo di Vittoria DOCG is the pride of the grape growers, winemakers, and bottlers that accomplished the prestigious Protected and Guaranteed Denomination of Origin for the Cerasuolo di Vittoria and Cerasuolo di Vittoria Classico wines. Cerasuolo di Vittoria DOCG is considered one of the most notable wines produced in Sicily. Cerasuolo means ‘cherry-colored’ in Italian, and the wine is known for its cherry red to violet color with floral and fruity aromas. Only the indigenous grapes of Nero d’Avola and Frappato are allowed in the blend. Frappato is one of the most ancient Sicilian grape varieties that is believed to have had its origins in the Ragusa province around 300 years ago. Frappato is light-bodied with low tannins and flavors of cherries and strawberries. Nero d’Avola is considered the “king” of Sicilian red grape varieties that has weight and is full-bodied along with a rich texture and dark red fruit flavors. Together, they complement and bring out the best in each other. The Cerasuolo di Vittoria DOCG tends to be lighter and fresher, and the Classico DOCG is more structured and has more richness. These wines run the gamut from elegant and fresh to alluring minerality and heady perfume while consistently exhibiting focused fruit and varying degrees of richness. Production Areas and Regulations Cerasuolo di Vittoria DOCG production is allowed in nine designated municipalities spread out among three provinces. The blend must be 50-70% Nero d”Avola, and 30-50% Frappato Minimum aging is eight months following harvest. Cerasuolo di Vittoria Classico DOCG production is only allowed in three municipalities, all of which are in Ragusa province and only in the historic Classico production area. Minimum aging is 18 months following harvest. Below is a brief introduction to four wineries and a few tasting notes of Frappato DOC and Cerasuolo Vittoria DOCG from a selection of many expressive wines sampled at each winery. Terre di Giurfo Achille Alessi is owner of Terre di Giurfo and also president of Consortia di Tutela Vino Cerasuolo di Vittoria DOCG. Terre di Giurfo has been in the family since 1872. They have 90 hectares of beautiful ancient land along the Drillo River valley bordering the town of Licodia Eubea and the Iblean Province. Giurfo practices organic farming, which they began ten years ago. Achille said, “70% of Cerasuolo producers are organic. Terre di Giurfo has always used experience and technology to create high-quality agricultural products, especially wine and oil, but always remaining closely linked to the territory’s characteristics.” The vineyards and olive groves are tended with careful cultivation and observation to ensure genuine and quality wine and oil, which are rich in fragrances and flavors typical of the area. In 2003 the cellar was equipped with innovative winemaking and bottling systems. Achille said they only produce wine from grapes they grow. Belsito Vittoria DOC Frappato 2019 This 100% Frappato is aged in stainless steel and is lush with cherry, red berries, and floral aromas. The palate offers juicy notes of cherry, strawberry, raspberry, balanced acidity, and a hint of spice on the finish. Maskarìa Cerasuolo di Vittoria DOCG 2017 The blend for this wine is 60% Nero d’Avola and 40% Frappato. It is aged in stainless steel tanks with time in the bottle as required by regulations. Beautiful aromas of blackberry, raspberry, and a hint of herbs and spices give way to soft tannins, gentle acidity, freshness, and dark cherry, with red and dark berries lingering on the finish. Valle dell’Acate Valle Dell’Acate is located in the heart of the historic Vittoria Classico region in the Biddini Soprana e Sottana district near Acate. Founded by Giuseppe Jacono at the end of the 19th century, the Jacono family has been active in vine growing and winemaking ever since Vittoria became Sicily’s epicenter for exporting wine to France during the 1800s. Today the company is run by the dynamic Gaetana Jacono, part of the family’s sixth generation of winemakers. The old winery restored to conserve and honor Sicilian culture and traditions, and the new winery are surrounded by 70 hectares of vineyards (certified as biological) with breathtaking views. One can feel the deep history and roots here. There are seven different soils on the estate. And as Gaetana explained, “Each soil differs in color and consistency, contributing varied characteristics to the wines. So, each soil is carefully selected to help characterize the individual grapevine. For example, for the 100% Frappato, the vines are grown in black soil, with white pebbles in the middle, contributing decent acidity and complex perfumes to the wine. I think it’s magic soil! The Frappato used in the Cerasuolo DOCG comes from vineyards with clear red soil. “We need a different Frappato with more structure for the Cerasuolo. Below is a slideshow of the different types of soil.Il Frappato Vittoria Frappato DOC 2021 This 100% Frappato is aged for six months in steel vats and then aged for a minimum of three months in bottle. Fragrant aromas of red fruit, raspberries, floral, and herbs segue onto the palate with mild tannins and freshness. Cerasuolo di Vittoria DOCG Classico 2019 The grapevines planted in dark red soil produce Nero d’Avola, while the vines planted in clear red soil produce Frappato. The blend is 60% Nero d’Avola and 40% Frappato. The wine is aged 12 months in barrels and tonneaux and then bottle-aged for a minimum of nine months. It has aromas of red and dark fruit, berries, spice, floral, and herbs. The palate offers smooth tannins with notes of minerality, nice acidity, cherry, vanilla, and strawberry lingering on the finish. Iri da Iri Cerasuolo di Vittoria DOCG Classico Cru 2013 One of Gaetana’s dreams is to produce a long-aging Cerasuolo. So, with Carlo Casavecchia, the winemaker, she is making this dream come true. “Finally, after five years of aging in the cellars, we have presented the first vintage of Iri da Iri, the Cerasuolo di Vittoria Cru DOCG, the expression of one sole vineyard, a wine from the Biddine Soprano high plateau. A bottle which confirms our convictions, mine and from the hands of Casavecchia, an offering which demonstrates that Cerasuolo can give a wine of lengthy aging.” The blend for this wine is 60% Nero d’Avola and 40% Frappato aged together in large oak casks for 36 months and then a minimum of 18 months in bottle. It is a complex wine with powerful aromas, including cherries, red fruit, and baking spice. The palate is rich with a velvety mouthfeel, ripe fruit, spice, vanilla, and dark chocolate lingering on a long finish. Feudo Santa Tresa and Azienda Agricola Cortese "Two wineries, but the same heart." Siblings Stefano and Marina Girelli, entrepreneurs from Trentino, own both wineries and vineyards that are within walking distance (8 kilometers) from each other. Feudo Santa Tresa was purchased in 2001, a 50-hectare estate, followed by the purchase of Cortese in 2016, a 14-hectare estate. Although the estates are next door to each other, they each have their distinct microclimate and soils. Both estates use organic and biodiversity management. “In Vittoria, organic isn’t a choice, but a way of life. Our work is not limited simply to following the rules laid down for organic cultivation; it has become our philosophy, our raison d’être, and our way of life.” Cortese Sabuci Cerasuolo di Vittoria Classico DOCG 2017 Sabuci is the hamlet’s name in the Classico historical area where Cortese has been situated since 1930. The blend for this wine is about 70% Nero d’Avola and 30% Frappato. The Nero d’Avola is fermented in open-top barriques, and the Frappato is fermented in terracotta amphorae and remains in contact with the skins for up to 12 months. After blending, the wine is aged for six months, then another three months in bottle. Aromas of cherry, dark berries, baking spice, and cocoa segue onto the palate with hints of toffee. It is well-structured and elegant. Santa Tresa Cerasuolo di Vittoria DOCG 2020 The blend for this wine is 60% Nero d’Avola and 40% Frappato. 15% of the Nero d’Avola is lightly dried on the vine using the Appassimento method. After blending, the wine is aged in oak for about 12 months. Aromas of dark cherries, violets, and raspberry lead to a palate of freshness, juicy fruity, ripe tannins, and a touch of pepper. Donnafugata Donnafugata is a fifth-generation, family-owned company led by siblings Josè and Antonio Rallo. In addition to four other estates located throughout Sicily, Donnafugata has an estate in Vittoria, in the countryside of Acate. There are 36 hectares of vineyards in production, divided into three districts. Nero d’Avola and Frappato are grown in Acate, and the wines produced here fall under the denomination of Cerasuolo di Vittoria DOCG and Frappato DOC. Their first harvest was in 2016. Tommaso Bellisola, hospitality manager for the Vittoria winery, said, “The grapes are planted in three different soils; sand, stones, and clay, which produces different shades of grapes.” He went on to say, “The valley was once covered by the sea, so one can find oyster shells and limestone in the sandy soil. Sea breezes occur every day. During the morning, the sun hits the ground and warms the soil, the heat then rises, and the sea breeze penetrates the valley, gains speed, refreshes the grapes, and blows away indigenous disease. The direction of the vineyards is east to west, so that the vineyards can benefit from the sea and mountain breezes.” Bell’Assai Vittoria DOC Frappato 2021 This 100% Frappato is aged four months in tanks and over four months in bottle. Fragrant aromas of rose petals with notes of fresh strawberry and raspberry spill onto the palate with soft tannins. Contesa dei Venti Vittoria DOC Nero D’Avola 2020 This 100% Nera d’Avola is aged eight months in tanks and a minimum of seven months in bottle. It is ruby red with cherry, red berries, and floral aromas. The palate has fresh, fruity notes, with strawberries, sweet spice, and soft tannins. Antonio Rallo said, "Contesa dei Venti is a Nero d'Avola trademark, a product of the territory and of our original interpretation. A pure, fresh, harmonious red wine and one with a persuasive tannin, which is the result of the many harvest tastings I have had together with the whole team. We had a lot of fun giving life to this wine, and we are convinced that those looking for pleasant and representative red wines of the territory of origin can find very valid answers within the area of Vittoria". Floramundi Cerasuolo di Vittoria DOCG 2020 This wine is aged eight months in tanks and a minimum of seven months in bottle. Beautiful aromas of violets, red fruit, and spice segue onto the palate with cherry, plum, berries, and spice. For a closer look at Donnafugata, please read https://santemagazine.com/the-magic-of-donnafugata/ or click on the menu at right for more articles. Food Pairings Because of their well-balanced acidity, the above wines are incredibly food-friendly and pair well with almost everything from fish-based cuisine to meats, game, and spicy dishes. Gaetana Jocono said, “ These wines are very ancient but also very modern and good for the food of today!” And, of course, enjoying these wines with the local cuisine was bliss! Chilling these wines for about 15 minutes before serving adds another “refreshing” quality, especially on a warm day! The wines are available for purchase most everywhere. So, treat your palate and discover for yourself why Vittoria is so special!
Grazie to all for your warm reception, hospitality, wine, and food! Until next time… Cheers! Penina Most of the content in this article was originally published on Santé Magazine. To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com My last article about Abruzzo was an introduction to this amazing wine region in Italy. If you missed it, here is the link. thewineknitter.com/1/post/2022/07/auguri-allabruzzo.html While touring Abruzzo, I was introduced to Villamagna DOC, situated in the province of Chieti. It is a very tiny but impressive appellation nestled within a small medieval village filled with history and charm. Villamagna derives its name from an ancient Roman settlement. Villa means “farm,” and magna means “large.” This area is a haven for viticulture. 10 km to the east is the Adriatic Sea, and 10 km to the west are the slopes of the Majella massif, making it a perfect setting for the vineyards here. In the late 1990s, a dedicated team of winemakers and local wineries began studying soil composition, analyzing data from previous decades of harvests, studying vineyard exposure, and clone analysis of the Montepulciano grape. From this study, it was determined that a small area in and around the village of Villamagna was most desirable for the production of “great red wines” from unique clones of the Montepulciano d’Abruzzo. The Villamagna DOC was established in 2011, focusing on red wines produced from Montepulciano grapes. With only 85 hectares and seven wineries, this DOC’s objective is to make the best red wine in the Abruzzo region, concentrating on quality control and specific aging requirements. To quote Villamagna DOC, “The Controlled Designation of Origin is the result of close collaboration between the Villamagna producing companies, characterized by a strong spirit of belonging and respect for their territory. This is reflected in the strict disciplinary, which requires bottling in the production area of the best Montepulciano grapes, with a low yield per hectare and a high alcohol content that makes the Villamagna DOC an evolution of the species.” The Villamagna DOC wineries are: Agricosimo, Cantina Villamagna, Casina del Colle, Palazzo Battaglini, Piandimare, Torre Zambra, and Valle Martello. The two wines produced in this DOC appellation are Villamagna DOC and Villamagna DOC Riserva. The strict production requirements are as follows: Villamagna DOC Maximum yield per hectare: 12,000 kilos Minimum ABV: 14% Earliest release: November 1st of the second year following harvest Aging (about six months) in oak Villamagna DOC Riserva Maximum yield per hectare: 12,000 kilos Minimum ABV: 14% Earliest release: November 1st of the third year following harvest Aging: (about 12 months) in oak As a comparison, here are the requirements for Montepulciano d'Abruzzo DOC Maximum yield per hectare: 14,000 kilos Minimum ABV: 11.5% Earliest release: March 1st of the first year following harvest The Villamagna DOC territory benefits from the cool breezes of the sea and wide-range diurnal variation that contributes to the grape’s intense scents and aromas. As one producer said, “The breeze comes from both sides and has a beautiful effect on the vineyards, especially on a hot day. Villamagna is a blessed micro-territory for winemaking. There is a variety of soil composition from one vineyard to another, giving the wines their subtle uniqueness.” A prominent and contributing feature of this area that adds to the elegance of these wines is the clayey soils and calcareous-marly. In addition, the combination of climate and soil helps to produce low yields and very healthy grapes. I had the opportunity to meet with the winery owners/export managers and enjoy a sampling of what the seven wineries had to offer. Below are two samples. Overall, the wines I tasted had rich and enticing aromas such as dark berries, cherry, baking spice, balsamic notes, and herbs. Typical flavors included dark cherry, blackberry, spice, pepper, herbs, balsamic, and vanilla, along with silky tannins and fresh acidity that was always beautifully balanced. The fresh acidity was more focused in the younger wines, adding a lovely dimension. And the acidity in the aged wines waned but was always present, giving way to more pronounced tannins, which never overpowered the wines but added more complexity. Because of the tannins and acidity, rich food pairs beautifully with these wines. Serve with mature cheese, antipasto, red meat, game, chicken, hearty pasta or stews, and Asian cuisine. Most of these wines are available in the USA, and I highly recommend trying them! We ended our visit with wine, dinner, and music on the main square in town overlooking stunning views of the village. Photo credits of slide show: Penny Weiss As the sun set and the music got livelier, we didn’t want the evening to end. Grazie to Villamagna DOC for a most enjoyable and extremely palate-pleasing afternoon and evening! As one producer said, “The wines of Villamagna DOC are eloquent and complex. These wines are the purest expressions of the land.” And I couldn’t agree more!
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com It’s not often that wines from Calabria cross my path. And I’m sure these wines are not on most consumers’ shopping lists, but they should be. Here is a brief introduction to Calabria and its wines. Calabria is a southern Italian region located in the “toe” of Italy’s boot and just a stone’s throw from Sicily, separated by the Strait of Messina. Calabria is surrounded by the Ionian and the Tyrrhenian Sea, making up a beautiful coastline with lush forests and mountains inland. This region is no stranger to winemaking, with the ancient Greeks being the first to cultivate grape vines here. Although Calabria has no DOCGs, it is home to 12 DOC titles, with grape vines only occupying approximately five percent of the region’s total wine output. The most well-known DOC appellation is Cirò, considered the most suitable wine-growing area. Its landscape is flat close to the sea, and hilly inland. The Mediterranean moderates and cools the vineyards with morning and late afternoon breezes, alleviating the intense heat of summer. Cirò is famous for its red wine production, specifically the Gaglioppo grape variety, in addition to limited production of Cirò Blanco and Rosato. I recently had an opportunity to taste several wines with Paolo Librandi, the third generation of Librandi, a family-run company located in Cirò Marina, where 80% of Librandi’s production is. Paolo’s grandfather Raffaele, the youngest of 10 children, founded the company in 1953. He started with six hectares, one for each of his children. Today there are six estates and over 230 hectares. The company is run by Nicodemo, Raffaele, Paolo, Francesco and Teresa Librandi. Librandi is focused on indigenous grape varieties Gaglioppo, Magliocco, Mantonico and Greco Bianco. In addition, international varieties such as Chardonnay, Sauvignon Blanc, and Cabernet Sauvignon have been planted with the aim “to combine the highly recognizable local varieties with the freshness and smoothness of the international varieties.” In 1993 they began to research and experiment with the objective of recovering and enhancing native grape varieties. They have created experimental vineyards in which 200 of the region’s rediscovered indigenous varieties are collected, analyzed, and preserved. Librandi is tied to traditions but embraces new technology and became certified sustainable two years ago. “From this unique landscape, we Librandi have always taken our inspiration to embody the oenological tradition of an area that is historically suited to the cultivation of vines.” So, let’s taste some wine! Critone Calabria Bianco IGT 2021 “International taste, Calabrian soul” This blend of 90% Chardonnay and 10% Sauvignon Blanc is a best seller. Production area: Strongoli, Rocca di Neto/Casabona Nose: Floral, salinity, white stone fruit, and green apple. Palate: Citrus, grapefruit, white peach, a hint of herbs, zesty acidity, and refreshing. Alcohol: 12.5% SRP: $19 Segno Librandi Cirò Bianco DOC 2020 “Brilliant like the summer sun.” This wine is 100% Greco Bianco, and the variety only exists in Calabria. Paolo said, “This grape needs extra stressful conditions to reach its perfect ripeness.” Production area: Cirò, Cirò Marina, Crucoli Nose: Fresh flowers, the sea, green apples, and herbs Palate: Aromas segue onto the palate with tropical notes, white stone fruit, and acidity. Alcohol: 12.5% SRP: $15 Gravello Calabria Rosso IGT 2019 “Super Tuscan with International taste” This is Librandi’s flagship wine. Paolo calls it “Frankenstein wine, a perfection of blending.” It is 60% Gaglioppo and 40% Cabernet Sauvignon. After fermentation, it is aged in Allier barriques for 12 months and then six months in bottle before release. The first vintage was in 1988. Production area: Arcidiaconato estate in the countryside of Strongoli. Nose: Dark berries, cherry, violet, Palate: Dark fruit, cherry, spice, licorice, nice acidity. It is a complex and well-structured wine, balanced nicely between sweet and savory. Alcohol: 15% SRP: $30 Duca Sanfelice Cirò Riserva Rosso Classico Superiore DOC 2019 “Our land, our roots. Authentic. It is the wine that most closely links us to our origins, the wine of Cirò.” This is 100% Gaglioppo with grapes sourced from vineyards in the best sub-zones. The wine is aged in steel and concrete vats for two years and then several months in bottle before release. This particular vintage was aged for three years. Production area: Cirò, Cirò Marina Nose: Floral, red fruit, herbs, and earthy. Palate: Berries, sour cherry, spice, balanced nicely with tannins and acidity, and a long finish with cherry and a hint of anise lingering. Alcohol: 14% SRP: $20 Segno Librandi Cirò Rosso Classico DOC 2019 “Pleasant and intense like the aromas of the Mediterranean maquis.” This is 100% Gaglioppo. The wine is aged in stainless steel vats followed by a few months in bottle before release.
Production area: Cirò, Cirò Marina Nose: Violet, cherries, red berries, and herbs. Palate: Dark cherry, red and dark berries, raspberry, spice, natural acidity. Very fresh, with cherry and spice lingering. Alcohol: 13.5% SRP: N/A What started as bulk wine production in the 1950s has turned into a dedicated mission for the Librandi family to produce excellent wines while maintaining the integrity of Calabria and its terroir. Librandi is proud to support and promote their land. “Our family's wines are ambassadors of our land and culture, ideas that find their realization in the family vineyards and the dedication we devote to their cultivation.” Treat your palate to some wine from Calabria. Your palate will thank me! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Three years ago, Consorzio Tutela Vini D’Abruzzo invited me to attend an educational seminar in New York City to learn about the Abruzzo wine region of Italy. Not only was I introduced to some stunning wines indigenous to this region, but I also had the opportunity to meet with several new-generation wine producers. This new generation echoed a recurring theme that day on the importance of “balancing tradition while introducing new innovations.” The Consorzio Tutela Vini D’Abruzzo was established in 2002 to monitor, defend, protect, and safeguard the controlled designations of origin and maintain the quality of production. Its 400 members are grape growers, winemakers, and bottlers. A few weeks ago, Consorzio Tutela Vini D’Abruzzo invited me to experience the wonders of Abruzzo firsthand. And although I learned so much during the seminar in NYC, nothing can compare to the magic of physically standing at the edge of the Adriatic Sea with the breathtaking backdrop of the Apennine Mountains, walking through vineyards, partaking in the local cuisine and culture, and touring historic villages with imposing abbeys and castles. On this trip, the ever-present mantra of the new generation of winemakers I met continued, “balancing tradition while introducing new innovations.” Their enthusiasm, along with love and respect for the land, and determination to produce high-quality wines are commanding, and it shows in the wines that I sampled. A movement toward experimenting in the vineyards to find ways to combat climate change, along with a growth in certified organic farming, sustainability, and infusing new technology with traditional methods, is the new norm here. And the older generations are embracing these new paths forged to showcase the terroir and produce unique and more complex wines. For those who may have missed my original article from a few years ago, here is an introduction to Abruzzo. Abruzzo is situated in central Italy between the Adriatic Sea and Gran Sasso d’Italia (one of the highest peaks in Italy, standing at 9,554 ft.) and Majella Massif, both part of the Apennine Mountains. For centuries, the inhabitants of Abruzzo have referred to the Majella Massif as a sacred mountain. Abruzzo winemaking dates back to the fourth century BC when the Etruscans introduced viniculture to the area. However, winemaking took a dip in production for several centuries, and it is only in the last 50 years that it has been on an upswing. Bulk wine once dominated the scene, but with a recent turnover of the newer generations, Abruzzo is producing more quality-driven wines. The Abruzzo wine region is divided into four provinces with sub-zones. Overall, there are approximately 6,000 grape producers, 35 wine cooperatives, and over 250 wineries, with the majority of wine production taking place in Chieti province, where more than 83% of Abruzzo wine growing is located. Two geographical areas make up Abruzzo, the inland mountainous area that covers 65% of the entire region and the long coastal area with sweeping hills. Climate and geography play an important role in wine’s outcome, and the stage is set for the terroir of Abruzzo. A moderate coastal climate exists in the area along the Adriatic-facing side of the Apennines and is more continental inland. The vineyards benefit from the high altitude that provides significant diurnal temperature variations and good ventilation that cools the vineyards, while the Adriatic contributes a coastal breeze. Primary soils are clay-rich interspersed with limestone and sandy with marine deposits found along the coastline. Calcareous soils, marls, and rock are inland. There are an impressive 36,000 hectares of vineyards in the Abruzzo region, with the majority of vineyards planted on hills. Abruzzo produces approximately 3.5 million hectoliters of wine each year! And more than one million of these wines are Controlled Designation of Origin. (DOC) of which approximately 80% are Montepulciano d’Abruzzo. In fact, 58% of all vineyards are planted to Montepulciano, with 17,000 hectares under vine. As of 2019 Montepulciano d’Abruzzo Colline Teramane is the only D.O.C.G made in Abruzzo with a minimum of 90% Montepulciano. Notable indigenous varieties and wines are below with a “generalized” description. Red Grape Montepulciano d’Abruzzo This is Abruzzo’s star red grape. The wines tend to be rich, complex, and medium-bodied, with typical flavors of red fruit, plum, dark berries, and herbs. It is a versatile grape that can be produced as a simple, fresh un-oaked wine or aged in casks for a more dense and complex wine. Cerasuolo d’Abruzzo A deep cherry-colored wine considered the rosé of Abruzzo. Made with Montepulciano grapes, the color is obtained from a short maceration of 24 hours or less. The wine leans toward intense red fruit flavors with racy acidity and palate-pleasing freshness. White Grapes Trebbiano This is Abruzzo’s star white grape. Trebbiano tends to be light and fresh with tropical fruit, citrus flavors, lively acidity, and a trace of almond on the finish. Pecorino Not to be confused with cheese, this grape produces a dry, fresh wine with tropical or citrus fruit, minerality, bracing acidity, herbal notes, and a beautiful floral bouquet. Cococciola These grapes were traditionally used for blending but are now produced on their own as well. The wines tend to have floral and citrus aromas, with the palate offering fruit-forward and herbal notes. It is dry, fresh, and has vibrant acidity. Passerina This is another fresh and vibrant wine with distinct notes of apricot, white stone fruit, herbs, and floral. In addition to still wines, many wineries are producing sparkling wines from the above grapes, which tend to be vibrant, fresh, and aromatic. What I love about these wines is their versatility when paired with all types of food. Our first night in the province of Chieti in Abruzzo we dined on local cuisine at Trabocca Punta Cavalluccia. Up and down the southern coastline, especially in Chieti, there are pilings called trabocci. These fishing platforms extend out to the sea and were first designed in the 18th century to allow fishermen to harpoon and catch fish with nets without needing to use a boat. A long gangplank leads to a covered structure firmly anchored into the sea bed with stilts. It may look fragile, but it isn’t! Today, a few of these trabocci have been restored, renovated, and turned into fabulous restaurants, and Trabocca Punta Cavalluccia is among the well-known. It is open dining out on the Adriatic Sea! We enjoyed a six-course meal, savoring the local bounty from the sea while treating our palates to Abruzzo wines. Below are just a few examples of our dinner. The variety of local food is as varied as the landscape of Abruzzo. As we drove away from the sea toward the mountains, we were treated to different styles of food. And the wines were palate-pleasing every step of the way. This is the first of several articles on Abruzzo. In future articles, we will visit a few wineries and quaint villages and delve into the hidden gem of Villamagna, DOC. I encourage you to try Abruzzo wines and sip with me as we explore Abruzzo together! Your palate will thank me! Until next time… Cheers! Penina This article was originally published to Santé Magazine. To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Many tend to drift toward white or rosé wines as the temps begin to climb. However, red wines should not be overlooked during the summer months. Many light-bodied to full-bodied reds are ideal for sipping outdoors while enjoying grilled fare. For instance, unoaked or lightly oaked red wines tend to be lighter and fruitier. And slightly chilling many red wines for no more than 30 minutes can enhance the flavors, minimize the focus on alcohol, and make the wine more refreshing. I recommend staying below 14% in alcohol content when choosing a wine to drink outside on a hot day. Alcohol is a diuretic that contributes to dehydration. And when combined with outside heat, which leads to sweating, one can become dehydrated quickly. Therefore, it is also essential to drink water and stay hydrated! I have chosen five red wines that range from 12.5% to 13.5% alcohol and can be enjoyed with whatever is sizzling on the grill. These wines pair beautifully with grilled red and white meats, game, fowl, tuna, and veggies. And if it’s too hot outside, bring your picnic and wine indoors, and sip away! Trapiche Oak Cask Wines Trapiche Winery is located in Mendoza, Argentina. Grapes for this collection are sourced from vineyards situated 2500 ft above sea level. The wines are aged for nine months in oak barrels. Trapiche Oak Cask Cabernet Sauvignon 2021 This wine is 100% Cabernet Sauvignon. Nose: Dark berries, cherries, and spice. Palate: Ripe blackberry, plum, spice, chocolate, and toasty notes with smooth tannins. Nice finish with a hint of tobacco lingering. Alcohol: 13.5% SRP: $8.99 Trapiche Oak Cask Malbec 2021 This is 100% Malbec wine. Nose: Dark cherry, plum, spice, and vanilla. Palate: Ripe dark berries spill onto the palate with a creamy mouthfeel and notes of pepper on a sweet finish. Alcohol: 13.5% SRP: $8.99 Saget La Perrière Saget La Perrière is a family-run company located in the Loire Valley, France. With 890 acres of vines in the finest appellations and six estates, it carries on the tradition of nine generations dedicated to producing the best wines. La Petite Perrière Pinot Noir 2020 This 100% Pinot Noir is mainly sourced from the Saget family’s estate vineyards in Touraine (Loire Valley), and part of the blend is sourced from the South of France through long-term partners. Nose: Cherry, floral, earthy Palate: Blueberry, dark plum, cherry, and balanced acidity with a fruity and long finish. Alcohol: 12.5% SRP: $13.99 San Felice San Felice estate is located in the heart of Chianti Classico territory in Tuscany, Italy. The estate covers an area of more than 650 hectares in the municipality of Castelnuovo Berardenga, at an altitude of about 400 meters above sea level. Over 140 hectares are devoted to wine vineyards, with about 17,000 olive trees, experimental plantations, and a hotel complex. San Felice Il Grigio Chianti Classico Riserva DOCG 2018 Grapes for this 100% Sangiovese are sourced from the San Felice estate. 80% of the wine is aged for 24 months in 60 or 90 hectoliters in Slavonian oak casks, and 20% is aged in 225-liter French barriques, followed by nine months or so in the bottle. Nose: Floral, red berries, dark cherry, and earth. Palate: Fresh red fruit spills onto the palate with spice, floral, a hint of herbs, and a lovely balance of acidity and smooth tannins. Alcohol: 13.5% SRP: $27 J. Christopher Winery This winery is located in northern Willamette Valley, Oregon, and is owned by well-known winemaker Erni Loosen, creator and owner of Germany’s Dr. Loosen and Villa Wolf estates. Following his passion for Pinot Noir, Erni set his sites on J. Christopher, eventually purchasing 40 acres and planting the Appassionata Vineyard. J. Christopher Medici Vineyard Pinot Noir 2018 The grapes for this 100% Pinot Noir are sourced from one of the oldest vineyards in the Chehalem Mountains appellation, and it is just a few miles east of the winery. The oldest blocks were planted in 1976, and in 2015 the vineyards were converted to organic farming. This wine was aged 18 months in barriques (25% new) and is unfiltered. Nose: Strawberry, floral, stone, and a trace of baking spice. Palate: Succulent red berries, cherry, vibrant minerality, and spice. Smooth and well structured with a long finish. Alcohol: 13.5% SRP: $60 In addition to the above wines, Grenache, Cabernet Franc, and Gamay make excellent grilling partners. Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Gently rolling hills dominate the landscape of Tuscany, famous for its medieval towns, wine vineyards, striking cathedrals, and the birthplace of renowned artists such as Michelangelo, Botticelli, and Leonardo da Vinci. Amongst this beauty and history lies Montalcino, home to one of Italy’s most renowned wines, Brunello Di Montalcino. The village of Montalcino sits high up on a hill with vineyards sloping down into the valley. Montalcino is a small wine region comprised of 60,000 acres of olive groves, forests, and farmland, of which 3500 acres are devoted to wine vineyards. There are roughly 250 wineries here that produce Brunello di Montalcino. Brunello di Montalcino was awarded the first-ever DOCG designation (Denomination of Controlled and Guaranteed Origin) in 1980, and it is considered one of Italy’s most famous and distinguished wines. DOCG is the highest designation given under the Italian wine law. Brunello di Montalcino is made exclusively from the Sangiovese grape, (named ‘Brunello’ in Montalcino). The skin of the Sangiovese grape is thick and tends to deliver fruit-forward wine with bright acidity and high tannins. Of course, climate, soil, and production play a big part in the wine’s outcome. The climate in Montalcino is warm and dry, typical Mediterranean weather. Vineyards are planted up to 500 meters in elevation, with north-facing slopes experiencing a cooler microclimate and more winds. In contrast, the southern and western facing slopes are exposed to extreme sunlight and maritime breezes. The vines are planted in various soils such as limestone, clay, schist, volcanic soil, and galestro, which is schistous clay soil commonly found in most of Tuscany’s best vineyards. All of these elements contribute to the difference in quality, complexity, and character of the wine. Nestled amongst the hills in a setting worthy of a painting sits one of the original estates of Montalcino, Col D’Orcia, with a winemaking history that dates back to the 1700s. The estate’s name translates to “the hill overlooking the Orcia River” due to its position between the undulating hills of the Orcia River and Sant’Angelo in Colle. The estate was sold to the Cinzano family in 1973. The estate only had a few hectares of vineyards at the time of purchase. Count Francesco Marone Cinzano, who now owns and manages the estate, took over Col D’Orcia in 1992. He increased his father’s plantings from 70 hectares to 150+ hectares today. And 108 of those hectares are dedicated to Sangiovese. In 2010 they began the process of converting their vineyards to organic. By 2013 all wines were certified organic. And today, it is the largest certified organic vineyard in Tuscany and the third-largest owner of Brunello vineyards in Montalcino. The Count’s mission is to produce quality wines from these hills. He said, “Quality is the result of healthy fruit. We are not just winemakers; we are farmers. We grow grapes and practice biodiversity.” He pays his respect to mother nature and is always searching for excellence. His motivation to become organic was “not to change practices, but change the mindset of people by using a homeopathic and holistic approach; that is the greatest challenge to becoming organic. And the beauty of protecting this special environment is to pass it on to future generations.” As mentioned above, Brunello di Montalcino is made exclusively from the Sangiovese grape. DOCG Regulations require that Brunello di Montalcino age for a minimum of two years in oak wooden barrels and at least four months in bottle before release. The Riserva wine must age at least six months in bottle and is released a year later onto the market. And, the wine can only be bottled in the location where it is produced. I had the opportunity to taste the following wines with Count Cinzano. In addition to the five-star vintages of Brunello Di Montalcino, he included a bottle of Cabernet Sauvignon, another great vintage. All three wines are produced entirely with organically grown grapes farmed on the Col d’Orcia estate and bottled on location. Brunello Di Montalcino DOCG 2016 This is a blend of all the Sangiovese vineyards on the estate. The wine is aged three years in 25, 50, and 75 hl. Slavonian and French oak casks and a minimum of one year in bottle before release. (hl is a hectolitre and equal to 100 liters,) Nose: Floral, herbs, ripe red fruit, berries, and cherry notes. Palate: Lush red fruit with cherry, plum, spice, herbs, and licorice. Medium tannins with fresh acidity and a long finish. Alcohol: 14.5% SRP: $59.99 Poggio Al Vento Brunello Di Montalcino Riserva DOCG 2013 The grapes for this wine are sourced from a single vineyard planted in 1974 comprised of seven hectares called Poggio al Vento, which means “windy hill.” The vines are influenced by the sea winds and the special soils of marl and limestone. This wine is only produced in the best vintages and is the icon of the estate. The Count said that the 2013 vintage was small but exceptional. The wine was aged for three years in 25 and 75hl in Slavonian and French oak barrels and for three years refinement in bottle. Nose: Beautiful berry notes with spice, earth, and dark chocolate. Palate: Complex and well-structured with rich fruit, herbs, anise, and edgy tannins. The Count said, “The next ten years will show softness of tannins.” Alcohol: 14.5% SRP: $162.00 Olmaia Cabernet Sauvignon Sant’Antimo DOC 2015 The grapes for this 100% Cabernet Sauvignon come from a single vineyard, Olmaia, planted in 2005. The Count’s father originally planted Cabernet Sauvignon in 1984 on the hills of Montalcino, and the first harvest was in 1989. Sadly, his father passed away before the first vintage was produced. The Count remarked, “This wine expresses how special Montalcino is.” The wine is aged 18 months in new French oak barriques and a small portion in American barrels, then another eight months in bottle. Nose: Dark fruit, herbs, spice.
Palate: Rich and decadent with blackberries, black cherry, plum, herbs, spice, and chewy tannins (that will soften with aging.) A long and beautiful finish with notes of vanilla lingering. Alcohol: 14.5% SRP: $68.99 Count Cinzano said, “These are wines made to serve with food. It is the concept of drinkability and enjoying wines with food.” Here are some food pairing suggestions for the above wines: Aged cheese, meat dishes, stews, game, tomato-based pasta, grilled veggies, grilled portobello mushrooms, risotto with truffles, and dark chocolate for dessert. Until next time… Cheers and Buon appetito! Penina This article was originally published on Santé Magazine To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com |
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