One doesn’t need to be in Tuscany to savor Tuscan wines and indulge in the creative cuisine of this beautiful region. Just follow the directions below to create a touch of Tuscany, and you’ll be swirling, sipping, and eating in no time! Chianti Classico DOCG appellation is located in the heart of Tuscany and is the most esteemed and ancient area in the Chianti winemaking zone. Tenute Piccini/Piccini1882 is a Tuscan winery owned by the Piccini family, who have worked in the Chianti Classico area since 1882. Mario Piccini is the CEO and fourth generation of the family. What began with seven hectares in Chianti Classico has now expanded to five estates here, in addition to acquired vineyards in Basilicata and Sicily. Today’s focus is on three Chianti Classico DOCG wines produced from the Fattoria di Valiano estate located in the heart of the Chianti Classico production area in Castelnuovo Beradenga, and home to the Piccini family. Piccini has 200 hectares of land here, of which 75 hectares are vineyards. They are all cultivated organically and certified as such from the 2018 harvest. The soils are mostly clay and stone, with the exception of the Poggio Teo cru, which is sand and stone. These three wines are an authentic expression of the grapes and terroir of Chianti Classico. And they evoke the passion and love that the Piccini family pours into each bottle. “Everything I do is driven by an irrational desire to relive that moment and to share with others the joy and wonder that a glass of perfection can provoke.”—Mario Piccini Valiano Poggio Teo Chianti Classico DOCG 2019 This wine is 90% Sangiovese and 10% Merlot. Grapes are sourced from the Poggio Teo cru that sits about 350 m above sea level. The wine ages for three months in barriques, nine months in large oak barrels, and three months in bottle. Nose: Soft floral, cherry, and spice Palate: Generous and fresh with red berry and cherry notes, plum, spice, and a touch of herbs. Tannins and acidity are beautifully integrated. Alcohol: 13.5% SRP: $28 Pairings: Aged cheese, roasts, stews, risotto Valiano Poggio Teo Riserva Chianti Classico DOCG 2018 The grapes for this 100% Sangiovese are sourced from the Poggio Teo cru that sits about 350 m above sea level. This is the only vineyard in Valiano characterized by a sandy texture with a good presence of sandstone. Aging takes place in large French oak barrels for 18 months and 12 months in bottle. Nose: Dark berries, cherry, herbs, and a hint of baking spice. Palate: Aromas segue onto the palate with notes of minerality and a lovely balance of sweet and savory. Alcohol: 15% SRP: $26 Pairings: Grilled meat, game, hearty stews, pasta, aged cheese. Valiano 6.38 Gran Selezione Chianti Classico DOCG 2018 This is a blend of 90% Sangiovese, 7% Cabernet Sauvignon, and 3% Merlot. Grapes are sourced from vines planted in 1998. Wine is aged 18 months in 10-20 hl French oak barrels for the Sangiovese, 18 months in barriques for the Cabernet and Merlot, and six months in bottle. Nose: Violets, plum, dark berries, cherry, and sweet spice. Palate: Lush notes of juicy blackberries, plum, dark cherry, anise, and pepper, with smooth tannins and a long, intense finish of spice and dark fruit. Alcohol: 14% SRP: $25 Pairing: Aged cheese, truffle or mushroom risotto, meat, lamb, pasta with red sauce. Hopefully, I have aroused your curiosity with these wines, and you are now ready to pair them with some authentic Tuscan cuisine. Tuscan Women Cook: Nonnas. Memories. Recipes cookbook is a wealth of generational recipes put together by Coleen Kirnan with Rhonda Vilardo. The recipes were shared by the nonnas of the village of Montefollonico and neighboring towns. The book has over 50 delectable recipes along with photos, stories, and many tips. Here are two mouthwatering recipes. (The recipes and photos below are reprinted with permission from Tuscan Women Cook cookbook by Coleen Kirnan. Copyright www.TuscanWomenCook.com) Crespelle di Funghi (Mushroom Crepes) Carré di Agnello (Rack of Lamb) So, if traveling to Tuscany isn’t in the cards right now, then let your palate take a trip and enjoy some Tuscan wine and food without leaving home! Until next time… Cheers and Buon Appetito!
Penina Earth Day is a yearly celebration founded by Senator Gaylord Nelson in 1970. It is celebrated worldwide every April 22nd, and this year’s theme is “Invest In Our Planet.” The objective of Earth Day is to promote environmental awareness and respect for life on the planet. It is essential to do our part all year long and to move toward a more sustainable environment and a healthy future for the earth. Globally, more wineries than ever before are contributing their efforts to maintain sustainable practices in the vineyard and wine production. A chemical-free environment, careful use of energy, water conservation, and best use of the environment are becoming the focus. Many wineries are turning to organic farming and replacing the use of pesticides, fungicides, artificial chemical fertilizers, and herbicides with alternative measures that promote respect for the grape and its environment. Every country, state, and region has its own rigorous requirements for sustainability and organic farming certifications. In addition to these practices, carbon footprint reduction and biodynamic practices are other methods used in grape growing and wine production. A carbon footprint is the total amount of greenhouse gases (including carbon dioxide and methane) generated by our actions. Rethinking packaging, using solar power, and lowering CO2 emissions are among the many measures wineries are adopting. Biodynamics is a method of farming based around a specific astronomic calendar focusing on the rhythms of nature. It combines a holistic, ecological, and ethical approach in cultivating grapevines. With absolutely no partiality or intent to exclude other countries, let’s look at several viticulturists and wine producers in Chile, Italy, Spain, and Oregon State to see how they contribute positively to our planet. Chile In 2011, Chile formalized its dedication to sustainability and developed the award-winning Sustainability Code for the Chilean Wine Industry (SCWI) or Código de Sustentabilidad de la Industria Vitivinícola Chilena. The world’s most wide-ranging wine sustainability code, SCWI, has served as an inspiration for numerous other countries and wine regions. SCWI features 351 individual requirements divided into four categories: Viticulture, Vinification & Bottling, Social, and Wine Tourism. In the ten years since its inception, SCWI has been adopted by all the country’s leading wine producers and accounts for 80% of Chile’s bottled wine exports. Emiliana Organic Vineyards, a pioneer in Chile, is one of the world’s largest organic and biodynamic wine producers. In commemoration of Earth Day, Emiliana is calling for a joining of forces to protect and reaffirm its responsibility to the planet through these eight commitments that they follow:
3. Conserving Biodiversity in the vineyards 4. Reducing Carbon Footprint 5. Reducing Energy Consumption 6. Reducing Water Consumption 7. Minimizing the environmental impact of Supplies 8. Minimizing the Generation of Waste and increasing Recycling Among other things, Emiliana has 91 organic vegetable gardens for its employees, with many participating in collective growing to provide healthy food for their families. Viña Tarapacá estate, farmed since 1874 in Isla de Maipo, is Chile’s traditional vinous heart and is known for its diverse soils that enable it to grow an array of grapes successfully. In addition, Viña Tarapacá has a powerful sense of environmental friendliness, submitting to the highest international quality standards and certifications. Viña Tarapacá planted more than 11,000 native trees and shrubs to restore the natural environmental balance and reconnect the biological corridors between the Altos de Cantillana mountains and the River Maipo through the estate’s 5,000 acres of vineyards. “In 2016, we launched our mini hydroelectric plant. This is a renewable energy project to take advantage of the irrigation canal water fed by the Maipo River present in the vineyard to generate electricity for the operation of our winery’s vineyard. It is capable of generating 250 kWh of energy, which represents 60% of the electricity consumption of the winery.” Italy Albino Armani Winery has been making wine since 1607. Today, the family project boasts five privately owned estates composed of 330 hectares of vineyards. The family vineyards are situated in three major Italian wine-growing regions: Veneto, Trentino, and Friuli-Venezia Giulia. Albino has a strong bond with the land, and he says, “Sustainability = Viticulture and Social Responsibility.” He adds, “I believe that for me to possess this concept of sustainability, it is fundamental to belong to a territory and feel it as my own.Consequently, sustainability must be shared by all the players, and its promotion must have an impact and be spread out all over the territory, also involving the various administrations. There has to be a great conversion in farming methods, etc. And the effort must be shared by the entire community. There has to be a widespread notion of defending the ecology, a notion which is concrete and tangible, and which leads to a common result.” All of the Albino Armani vineyards since 2019 have been given the SQNPI certification. This national certification aims to help agricultural ecosystems monitor and reduce environmental impact, reducing the use of synthetic chemicals and rationalizing all agronomic practices such as fertilization and irrigation. Spain Dominio de Punctum is a family-owned winery that dates back to 1905 and is located in the province of Cuenca near central Spain. Oenologist Ruth Fernandez is one of three siblings who own and manage the winery. Ruth got her degree in Viticulture and Enology and is passionate about caring for the land. And so, they have been farming organically since 2005 and became biodynamic in 2010. “Punctum is committed to delivering unique, value-added products. We aim to achieve this through organic and biodynamic agriculture, making wine that stands out not only for the beauty of its aroma or delicacy on the palate but also for being natural and authentic, and free of any chemicals. We take part in a farming philosophy that is aimed towards the future: we understand how to manage nature to deliver top-quality grapes and wines while taking care of the environment by improving it instead of spoiling it. Our wines are organic, biodynamic, and vegan-friendly, following our commitment to the environment and wine lovers around the world.” – Jesús, Ruth, and Cristina Fernández. Oregon – USA J. Christopher Winery, located in northern Willamette Valley, Oregon, 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. Ernie and his team are proactive when it comes to sustainability. Maintaining healthy soil and vines is a priority. Biodiversity and minimal impact is practiced in the vineyard, and the winery is designed for energy efficiency. The below-ground pre-cast concrete caves use no energy for temperature control – they stay naturally cool and humid, creating the ideal environment for maturing wines. Concerning sustainable farming, this is what they have to say. “In both our Appassionata Vineyard and the Medici Vineyard, which we lease and manage, we farm organically. There are no pesticides or chemical fertilizers used in our vineyards – only organic soil amendments, including compost made from our own pomace. Our winemaking practices generally follow the biodynamic calendar and practices, trusting nature to do much of the work. We strive to minimize waste in our tasting room and all aspects of wine production. All glass, metal, and cardboard are recycled. Even the process water from the winery is filtered, aerated and returned to the earth.” Here is a selection of wines from each of the mentioned wineries. Viñedos Emiliana Coyam 2018
Grapes for this wine are sourced from the Colchagua Valley and are a blend of eight varieties of organic grapes, with Syrah and Carmenere dominating. It is aged 14 months in 80% French oak (mix of new barrels and second-and-third use), 16% in 2,000- and 5,000-liter foudres, and 4% in concrete eggs. Nose: Ripe red berries, herbs, baking spice, and a touch of earth Palate: Cherry, raspberries, blackberries, juicy plum, and spice. Complex, smooth, and a long finish that is good to the last drop! Alcohol: 14% SRP: $35 Pairings: Roasted or grilled meat and chicken, vegetable casseroles, pizza, or grilled salmon. Viña Tarapacá Gran Reserva 2019 Made with organic grapes, this is a five variety blend with Cabernet Franc and Syrah dominating. Grapes are sourced from the D.O. Maipo Valley. The wine is aged for 12 months in American and French oak barrels (20% new, 80% used), and the remaining 25% of the wine is kept in stainless steel tanks to retain the primary fruit component for the final blend. Nose: Floral, red and dark fruit, cherry, plum, spice, and vanilla. Palate: Rich and smooth with dark cherry, blackberries, plum, baking spice, and pepper. It is beautifully balanced with a long finish. Alcohol: 14% SRP: $20 Pairings: Grilled meat and chicken, seared tuna, aged cheese, or pasta. Albino Armani Prosecco Rosé DOC Extra Dry Millesimato 2020 This sparkling wine is certified sustainable with 90% Glera and 10% Pinot Noir sourced from vineyards in Alta Grave Friulana. It is produced using the Charmat method with second fermentation in tanks for a minimum of 60 days. Nose: Lovely floral, berry, and cherry aromas. Palate: Creamy and fine perlage with red berries, cherry, a hint of apple, and nice acidity. Alcohol: 11% SRP: $15.99 Pairings: Drink as an aperitif or with appetizers, light pasta dishes, mushroom risotto, seafood, or cheese. Albino Armani Pinot Grigio Colle Ara Valdadige TerradeifortiDOC 2020 The grapes for this 100% Pinot Grigio are sourced from certified sustainable vineyards on ancient terraces on the Colle Are, in the southern part of the Adige Valley in the Veneto region. Extended maceration on the skins gives this wine a pink/copper hue. The wine is aged in stainless steel tanks and partially in wood until bottling. Nose: Enticing aromas of floral, stone fruit, tropical fruit, golden delicious apples, and citrus. Palate: A juicy explosion of peach, apricot, lemon, orange zest, vibrant acidity, and minerality entertain the palate. Beautifully structured. Alcohol: 13% SRP: $21.99 Pairings: Enjoy as an aperitif or serve with seafood, shellfish, grilled chicken, vegetable risotto, or charcuterie board. Punctum Petulante Pét Nat White 2020 The Pét-nat line was introduced in 2021 to highlight the winery’s ability to take natural sparkling wines a step further with organic and vegan winemaking processes. The grapes are 50% Sauvignon Blanc and 50% Viognier sourced from organic vineyards in the province of Cuenca near central Spain. Nose: Floral and citrus notes. Palate: Aromas segue onto the palate with green apple, honeydew, and a touch of minerality. Alcohol: 13% SRP: $22 Pairings: Enjoy as an aperitif or serve with light fare. J. Christopher Estate Vineyard Pinot Noir – Rock Blocks Selection 2018 This wine is a three-barrel, limited cuvée selection of organically grown Pinot Noir grapes from the Appassionata vineyard. It is a blend of fruit from the rockiest parts of the vineyard that have thin volcanic clay topsoil over fractured basalt bedrock, which contributes to the wine’s firm structure, brambly fruit, and good texture. It was aged for 18 months in barriques (25% new.) Nose: Dark berries, cherry, wet stone, a touch of floral and spice. Palate: Lush, dark berries with lots of dark cherry, minerality, and spice. Smooth and well structured with a long finish. Alcohol: 13.5% SRP: $60 Pairings: Grilled meat, chicken or fish, stews, mushroom quiche, or roasted root veggies. I’ll end this article with two quotes. “You cannot get through a single day without having an impact on the world around you. What you do makes a difference, and you have to decide what kind of difference you want to make.” – Jane Goodall “Progress is impossible without change, and those who cannot change their minds cannot change anything.” – George Bernard Shaw Please do what you can to keep the earth turning in a positive direction! 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 Spring is in the air, and I’m taking a virtual trip to the Lake Garda region in northern Italy to savor a few wines and cheese. Lake Garda is the largest lake in Italy and is one of the northernmost Mediterranean climates in Italy. Garda DOC comprises ten historic appellations mainly located along the western shore. A predominantly hilly production area surrounds the lake, extending from Valtènesi to Valpolicella, from the banks of the Mincio River to Verona. From the maps below, one can se that Garda DOC is partially located in Lombardy and then continues eastward onto a small area in Veneto. To kick off the spring season, I have two wines, some delectable Piave DOP cheese from the Veneto region, and a mouth-watering recipe from the kitchen of MamaBlip in Florence. Valtènesi Riviera Del Garda Classico Rosso DOC Valtènesi is a subzone of the DOC for Chiaretto. This lovely rosé is sourced from vineyards in Lombardy, and the blend is Groppello, Sangiovese, Barbera, and Marzemino. The soil is rich in mineral salts which adds sapidity to the wine. Nose: Floral, red berries, citrus, and spice. Palate: Aromas segue onto the palate with a touch of saltiness, red ruby grapefruit, honey, and spices that linger on the finish. A fresh and lively wine! Alcohol: 13% Cantina Di Custoza Spumante Extra Dry, Garda DOC The grapes for this sparkling wine are sourced from the Veneto area and are a blend of Chardonnay and Garganega. The Charmat method is used to produce this wine. Nose: Delightful floral and red fruit aromas. Palate: Fine bubbles with notes of pear, peach, honeysuckle, and minerality. The gentle fruit and floral notes combined with the nutty flavors of Piave cheese are divine. Alcohol: 11.5% Piave DOP is a hard, cooked curd cheese that is only produced from indigenous Italian cattle breeds in the Dolomites area of the Belluno province in Italy’s Veneto region. The Consorzio di Tutela Del Formaggio Piave was created in 2010 to protect from misuse or counterfeiting, in addition to making sure that all traditional production techniques are used. There are five different age classifications, with ages ranging from 20 days to over 18 months. Piave Fresco DOP (20/60 days), Piave Mezzano DOP (61/180 days) Piave Vecchio DOP (>180 days), Piave Vecchio Selezione Oro DOP (>12 months) Piave Vecchio Riserva DOP (more than 18 months). Piave Mezzano DOP Mezzano is a medium-aged cheese with a straw yellow color and aromas of nuts and milk. The palate offers mild, buttery, fruity, and sweet and savory flavors. Piave Vecchio Selezione Oro DOP (12 months) The color of this cheese is dark yellow showing its age. It is rich and smooth with a pronounced walnut flavor, hints of fruit, and a touch of sweetness. The sweet and savory flavors linger on the palate. Piave DOP cheese is an excellent addition to recipes as well as enjoying with a glass of wine. Here is a recipe to savor, courtesy of mamablip.com, based in Florence, Italy Risotto with Artichokes and Piave Cheese
“Risotto, artichokes, and cheese: what can go wrong? In our eyes, absolutely nothing, but making the perfect risotto is sometimes harder than you think. That is where Piave DOP Cheese comes into play: although most risottos finish with a little parmesan cheese to better amalgamate the dish, making cheese one of the starts of this dish really makes a difference! If artichokes are in season, we recommend using them as often as possible: their nutritional values and benefits are immense. It doesn’t hurt that they're absolutely amazing and packed with taste!” mamablip.com Ingredients: Onion 0.5 Carnaroli Rice (for Risotto) 320 grams Artichokes 4 Piave DOP Vecchio Cheese 100 grams White wine 1 cup Salt as needed Preparation: Prepare the Risotto Finely mince the onion. In a large saucepot, boil the broth that will be used to cook rice. In a sauté pan, heat extra-virgin olive oil to coat the pan. When heated, add the onion and cook until lightly browned. Once browned, add rice. Cook until lightly toasted over low heat, add white wine. Once the wine has cooked off, slowly add broth a ladleful at a time. Add more liquid as rice absorbs the broth. Add artichokes Using a sharp knife, remove upper part of artichokes, then remove tough outer leaves until you reach soft inner leaves. Remove green section surrounding the artichoke heart, and cut artichokes lengthwise. You should have 8 quarters from each artichoke. When the risotto is halfway cooked, add the artichokes and continue cooking by adding broth. Complete the Risotto Dish: When the risotto is cooked, turn off the heat. Season with salt, add a cube of butter, possibly cold, and shave a generous portion of Piave DOP cheese. Continue stirring slowly for at least 2 minutes to 'mantecare' your risotto. Serve hot. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com March 1st began “Women’s History Month.” And throughout the month, women worldwide are acknowledged for their achievements and contributions. Over the past few years, I have written articles about Women’s History Month, giving shout-outs to women in the wine and spirits industry. However, I never wait for March 1st to come around; I like to keep the acknowledgments going all year long! At the risk of being repetitive, here is a quote from one of my previous articles. “Taking only one month a year to celebrate women is not acceptable. However, if during the next 31 days we succeed in sharing enough stories, perhaps it will inspire and encourage younger generations that they too can overcome obstacles and aspire to become whoever and whatever they want to be.” Many of these stories also encourage others that it is never too late to change paths, no matter your age or circumstance. Within the global wine and spirits community, many women have broken barriers and stepped into roles that men once dominated. Female winery owners, winemakers, sommeliers, and wine educators are no longer the “exception,” and female distillers and master blenders are on the rise! The list of accomplished women is lengthy and impressive! Here are just a few examples of women who have helped pave the way for others. Claudia Harris of England was the first female in the world to pass the rigorous Court of Master Sommeliers exam and receive a title in 1984. Madame Clicquot (Barbe-Nicole Ponsardin) became the proprietor of the famous champagne house in 1772, transforming it into an iconic winery, Veuve Clicquot, that earned her the title “Grande Dame of Champagne.” In 1997, Joy Spence of Appleton Estate Jamaica Rum became the first woman in the spirits industry to hold the title of master blender. Heather Nelson is the first woman to found a whisky distillery in Scotland in over 200 years. She opened Toulvaddie Distillery Ltd. in 2015. Susana Balbo became Argentina’s first female oenologist in 1981, undaunted by a male-centric arena. Hanna Weinberger became California’s first female winemaker in Napa Valley in the 1880s. The list is endless, and I’m so thankful for these women, past and present. Here are five more women that deserve a shout-out! Ntsiki Biyela Ntsiki Biyela is one of South Africa’s exemplary and highly respected winemakers. Ntsiki grew up in Mahlabathini, a rural village in KwaZulu-Natal. A few years after completing high school, she was awarded a scholarship in 1996 to study winemaking at Stellenbosch University. After graduating in 2003 with a degree in Viticulture and Oenology, she began her journey as a winemaker, starting with Stellekaya winery. Ntsiki’s dream and ultimate goal were to create her own wines and make exceptional world-class brands. So, influenced by her grandmother, who was her “guiding light,” Ntsiki took the initiative and established Aslina Wines in 2016, naming it in honor of her grandmother. Her winemaking philosophy is partly drawn on earlier harvest experiences in Tuscany and Bordeaux that reconnected her to her love of nature and the soil where she grew up. In addition to award-winning wines that Ntsiki produces, she sits on the board of directors for the Pinotage Youth Development Academy that provides technical training and personal development for young South Africans in the Cape Winelands, which prepares them to work in the wine and tourism industries. She was voted Woman Winemaker of the Year in 2009, and in 2017 she was listed in the world’s top 10 most “Innovative Women in Food & Drink" by Fortune’s Food & Wine. Ntsiki’s awards are numerous, acknowledging her role in paving the way for others, eliminating barriers, and her positive influence on the image of the South African wine industry. Aslina Sauvignon Blanc 2021 The grapes for this 100% Sauvignon blanc are sourced from the Stellenbosch region of South Africa and sustainably farmed. Nose and Palate: Aromas of citrus, minerality, and tropical fruit segue onto the palate with excellent texture, depth, and acidity. A hint of citrus zest lingers on a smooth finish. Alcohol: 13.3% SRP: $19.99 Pairing: Enjoy as an aperitif or serve with goat cheese, seafood, light pasta, or risotto. Natalie Christensen Natalie joined New Zealand’s Yealands Wines team in 2015 and has been this winery’s Chief Winemaker since 2018. She was also named as one of the World’s Most Influential Women In Wine by The DrinksBusiness in 2018! However, this native-born New Zealander’s journey to this impressive point didn’t start with wine; it began with a BA in classical music and a masters in psychology. Realizing she wanted more out of life, at the age of 25, Natalie interned at a winery where it all fell into place for her. She went on to get a degree in Oenology and took part in harvests around the world that eventually brought her back to New Zealand. Restless in between harvests and needing something to do, Natalie applied for a job as a winemaker in Spain, got the job, and experienced a fast immersion into making wine for an Albariño producer. Her tenacity, love of adventure, and passion shine through in her award-winning wines. Natalie says, “There is a strong link between music and wine. Everyone in a room can be listening to a piece of music, and each individual will have a completely different experience. It’s the same with wine. Although a group may share a bottle of wine, their experience will be their own, unique discovery.” Natalie pays it forward and mentors up-and-coming women in the wine industry as part of the New Zealand Winegrowers Women In Wine mentoring program. Yealands Estate Single Block S1 Sauvignon Blanc 2020 The vineyard for this 100% Sauvignon Blanc is located in Awatere Valley in the Marlborough Appellation of New Zealand. It is the southernmost, coolest. and driest of Marlborough’s growing regions. Yealands is one of only a handful of wineries worldwide to be certified as carbon neutral and the first-ever to be certified from inception. Nose & Palate: Lovely aromas of ripe stone fruit, citrus, and tropical notes. The palate offers exotic fruit, hints of lime, pineapple, good acidity, and flinty minerality. Alcohol: 13.5% SRP: $30 Pairing: Enjoy as an aperitif or serve with shellfish, light pasta dishes, grilled chicken, or halibut. Bruna Giacosa Bruna is a fourth-generation winemaker who, in 2004, took over one of the most celebrated wineries in Italy, the iconic Bruno Giacosa winery in Piedmont, Italy. It was formerly headed by her world-renowned father, Bruno Giacosa, who sadly passed away in 2018. Bruna began her passage into the world of wine at the age of eight while working alongside her father, and now she is an amazing force and the heart of the winery. She is responsible for the business and winery management and represents the brand throughout the global wine markets. Bruna inherited her father’s passion and enthusiasm for making great wine, always looking for perfection and upholding his philosophy of respecting traditional techniques while embracing the best of modern technology. As a result, she continuously seeks improvement of the wines while maintaining the highest standards in winemaking. And indeed, Bruno Giacosa Barolo and Barbaresco wines remain legendary, with each vineyard site producing unique and eloquent wines. Bruna is making sure that her father’s legacy continues for generations. Falletto di Bruno Giacosa Barbaresco Asili 2017 DOCG “The 2017 vintage will be a year to remember for the challenges that growers faced from Mother Nature, namely hot weather and very little rain. Surprisingly, the wines produced do not show any notes of over-ripeness commonly found in a hot year. This balance in the wines is attributed to the stark temperature swings with cool summer nights tempering the hot days. The Barbaresco is fruit-driven with good acidity.” Bruno Giacosa Winery. The grapes for this 100% Nebbiolo are sourced from Asili (Village of Barbaresco). The wine is aged 18 months in French oak and six months in bottle. wine photo Nose & Palate: Beautiful aromas of rose petals, red berries, and cherries set the stage for a rich palate of raspberry, minerality, racy acidity, silky tannins, and spice on the finish. It is a beautiful wine with depth and character that will only improve with age. Drink through 2035. Alcohol: 14.5% SRP: $285 Pairing: Pair with hearty stews, grilled meat, seared tuna, or aged cheese. Paola Medina Sheldon Paola is technical director and winemaker for Bodegas Williams & Humbert, located in the heart of Jerez de la Frontera, Spain. She is second-generation of the Medina family who took full ownership of this 130-year-old historic winery in 2013. The winery is noted for its production of sherries and brandies. And, it is no surprise that Paola, who grew up in this environment rich with family heritage and connections, would one day become a winemaker. Her path began with a degree in chemistry from the University of Granada, a degree in oenology from the University of Cadiz, and a master’s degree in viticulture, oenology, and legislation from the Polytechnic University of Madrid. Paola worked in wineries in various capacities before joining Bodegas Williams & Humbert in 2010. She has become part of the “sherry revolution” and is an expert Sherry winemaker, throwing her passion and knowledge into the production. Paola was highlighted by Decanter in 2018 as one of the ten most influential and pioneering winemakers in Spain, pointing out “her innovative production of vintages with biological aging, and the necessity to focus on quality wines and integrate sherry into haute cuisine.” In addition to winemaking, Paola regularly conducts and participates in winemaking courses and seminars within Spain and abroad. Bodegas Williams & Humbert Dry Sack 15 Year Solera Especial This fortified wine is a blend of 78% Dry Oloroso and 22% Pedro Jimenez Sherries. Aged for a minimum of 15 years, each Sherry style is first aged in its own Solera system and then blended in a third Solera. The Solera system is an aging process that uses new batches of sherry mixed with older ones in a tiered or pyramid structure. The bottom tier is the solera, the eldest sherry, which never entirely leaves the system. The rows above contain the younger sherries (criadera). Once a portion of the wine is extracted from the solera, it is replaced with the same amount of wine from the first criadera and so on, creating a unique complexity and personality in the wine. Nose & Palate: Beautiful notes of fig, toasted nuts, raisins, and vanilla, with a touch of baking spice on the finish. Rich and delicious! Alcohol: 20.5% SRP: $34.99 Pairing: Enjoy as a dessert wine, neat, or in a cocktail. Kristin Vogele Kristin Vogele is co-founder and owner of LUKE with her husband Thomas, the winemaker. The winery is located in the Wahluke Slope AVA in the Columbia Valley in southeast Washington state and is one of the warmest and driest climates in the state. Kristin is the youngest of five siblings who grew up in Seattle, far from the world of wine. She rode horses before she could walk and spent her childhood riding and showing horses. She met her husband-to-be in high school and received a degree in Economics from the University of Washington. Being a true believer and living proof, I always say that it is never too late to find new passions and roads to follow. And Kristin believes it too. After a 20-year career in the software industry, Kristin decided to focus full-time on the family wine business that she and her husband launched in 2012. Kristin says that it is not just the love of wine that drives her passion but also the meaningful interactions and the stories shared by customers who have found a personal connection to the LUKE brand that inspires her the most. LUKE produces award-winning blends, and it is one of the top five independently owned brands in the Washington category. LUKE Cabernet Sauvignon 2019
Vineyards for this wine are located in the Wahluke Slope AVA in Columbia Valley. It is a dry and warm area that sits between the Columbia River and Saddle Mountains. Sourced from five distinct vineyards, this wine is a blend of 96% Cabernet Sauvignon, 3% Merlot, and 1% Petit Verdot and is aged in French and American Oak. Nose & Palate: Aromas of dark berries, dark cherry, spice, and smoke segue onto the palate with dark chocolate, jammy dark berries, and baking spice. Well-structured tannins with a long finish. Alcohol: 145% SRP: $25 Pairing: Grilled meat, short ribs, hearty stews, grilled portobello, or aged semi-hard cheese. So, in addition to sharing inspiring stories in March, let's keep it going year-round! Celebrate the women that have and still are helping to open doors for us and future generations! Until next time… Cheers! Penny To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com My love affair with Sicily continues with a potpourri of delectable wines from Sicilia DOC that are sure to please the palate. Each bottle of wine is expressive of Sicily’s typical Mediterranean climate, diverse soils, and landscapes of which approximately 61% is hilly, 24% is mountainous, and 15% makes up the flatter areas near the coast. As of 2020, within Sicilia DOC, there are 23,521 hectares under vine, 498 wineries, and 7,863 vine growers. With over 70 indigenous Italian grape varieties planted throughout Sicily, 31 of these varieties are planted within Sicilia DOC along with international varieties. These six wines are produced from upland (hilly) vineyards and demonstrate the uniqueness of these elevated plateaus. The defining factors are soil, topography, and altitude, with a focus on sustainability, and many wineries that are certified organic. Di Giovanna Helios Grillo 830m. 2020 Sicilia DOC Di Giovanna is a family-run winery founded in 2004 by 5th-generation winegrowers Klaus and Gunther Di Giovanna. The family has five vineyards located between the provinces of Palermo and Agrigento in western Sicily, and the winery is situated on a natural preserve. The grapes for this 100% Grillo are sourced from a mountainside single vineyard at 830 meters above sea level in Fiuminello, Sambuca di Sicilia. The soil is composed of limestone and ancient marine sediment that imparts a vibrant mineral finish to the wine. Fermentation takes place in stainless steel and French tonneaux. 90% of the wine is aged on the lees in steel for nine months, and 10% is aged in tonneaux. This wine is certified organic. Nose: Intense aromas of white flowers, citrus, and pineapple Palate: Lovely texture, rich fruit, savory and complex with vibrant acidity and minerality. Alcohol: 12.5% SRP: $28.95 Pairings: Enjoy as an aperitif or pair with light fare. Principi Di Butera Carizza Insolia 2020 Sicilia DOC Principi Di Butera is a 320-hectare estate located 10 kilometers from the sea and sits on one of the most mineral-rich areas on the island. The Zonin family has owned the estate since 1997, and it surrounds an ancient feudal domain. This 100% Insolia is grown on the hillside vineyards of Butera with soil that is rich in clay. The climate is warm and dry, optimizing the development and perfect ripening of the grapes. This wine is fermented in stainless steel and aged six months on the lees. Carizza is the Sicilian word for “caress.” Nose: Floral, exotic and white stone fruit Palate: Rich in flavor with aromas segueing onto the palate and a hint of almond on the finish. Alcohol: 12.5% SRP: $16.99 Pairing: Enjoy as an aperitif or pair with cheese, fish, and white meat. Planeta Eruzione 1614 Carricante 2018 Sicilia DOC Planeta was founded in 1985, but its family history of agriculture and winemaking in Sicily spans five centuries and seventeen generations. Planeta has five estates spread out from east to west in Sicily with 32 hectares on Mt. Etna, of which 28 hectares of vines are in production. The vineyards are located on four different slopes, varying in altitude. This wine is 90% Carricante, and 10% Riesling and the grapes are sourced from the Sciaranuova vineyard with volcanic soil that is rich in minerals and black with lava sands. The altitude is between 820-860 meters above sea level. Patricia Tóth, the winemaker, noted, “The Carricante is more compact and sharp at the higher elevation.” The wine is fermented in stainless steel and remains on fine lees for five months. Nose: Floral, citrus, and white stone fruit. Palate: Rich fruit flavors, tropical notes, honeydew, with a boost of minerality, and lemon zest on the finish. Alcohol: 12.5% SRP: $42.99 Pairings: Enjoy as an aperitif or pair with fish, shellfish, and salads. Mandrarossa Cartagho 2017 Sicilia DOC Mandrarossa is a brand created by Cantine Settesoli located in Menfi, on the island’s southwestern side. Cantine Settesoli was founded in 1958, and it is the largest winery in Sicily, and a source of ongoing research and innovative ideas. Mandrarossa is Settesoli’s top brand that emerged in 1999. The grapes for this 100% Nero d’Avola are sourced from vineyards in Menfi at 150 meters above sea level in limestone and sandy soils. The wine is aged one year in barrique and another four months in the bottle. Nose: Rich aromas of dark berries, cherry, and a hint of spice Palate: Blackberries, ripe cherry, spice, with a touch of plum, dates, and dark chocolate. Soft, ripe tannins and subtle minerality. Alcohol: 14% SRP: $26.49 Pairings: Aged cheese, braised beef, seared tuna, or game. Donnafugatta Sherazade 2019 Sicilia DOC The Rallo family owns the iconic Donnafugata, and their family history of winemaking dates back to 1851. They have several wineries and over 405 hectares of vineyards located throughout Sicily, including historic aging cellars at their Marsala winery. Sherazade is 100% Nero d’Avola, and the grapes are sourced from Donnafugata’s Contessa Entellina Estate and nearby vineyards, located in the southwestern part of Sicily. The vineyards’ altitude ranges from 200 to 400 meters above sea level. Clay loam soils are rich in nutrients and contribute to the wines’ expression. This wine is aged for about four months in tanks and then a minimum of three months in the bottle. Nose: Violets, cherry, plum, balsamic, and spice. Palate: Fresh and lively with juicy red fruit, berries, plum, cherry, spice, and well-balanced tannins. Alcohol: 13% SRP: $25 Pairings: Serve with mature cheese, pasta and red sauce, seared tuna, calamari, or pizza. Assuli Orlando Nero d’Avola 2018 Sicilia DOC The Caruso family owns Baglio Assuli, with the third generation now leading the company, and they are dedicated to producing high-quality 100% organic wines. Assuli is located in Mazara del Vallo in northwestern Sicily, with over 120 hectares of land. The vineyards are primarily located in the municipality of Mazara del Vallo. The grapes for this 100% Nero d’Avola are sourced from vineyards at an altitude of 100-150 meters above sea level. Soil composition is a medium texture with stones and pebbles and is rich with minerals. The wine is aged three to four months in stainless steel and then in bottle for three to four months. Nose: Floral, red fruit, dark plum, and earth. Palate: Dark cherry, plum, blackberry, anise, and a hint of spice. Good balance and long finish. Alcohol: 13.55 SRP: $20.99 Pairings: Medium-aged cheese, roasted or grilled meat, stews, or paella. Exploring the wines of Sicily is an ongoing pleasure. There is so much to discover, and you can be assured that I will be back with more wines to taste and wineries to tell you about! Until next time...
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com It was another bumpy ride this past year, with many of us feeling as though we were on an endless roller coaster ride. So as we usher in the New Year, let’s be optimistic and forge ahead by embracing new adventures, tackling our bucket lists, and celebrating one another! Be kind, be gentle, and step into the New Year with grace and dignity! To quote Rumi, “Raise your words, not voice. It is rain that grows flowers, not thunder.” I’m kicking off 2022 with six red wine recommendations and food pairings that are sure to please your palate and warm your heart and soul during the long winter months! Volver Tempranillo Single Vineyard 2018 Bodegas Volver was founded in 2004 by fourth generation viticulturist Rafael Cañizares. This 100% Tempranillo wine is sourced from a high-altitude (2000+ ft.) single vineyard called Finca Los Juncares, located in the eastern part of DO La Mancha, Spain. Fermentation takes place in new French oak barrels, and the wine is then aged for 15 months. Nose: Dark fruit, anise, and baking spice. Palate: Juicy blackberry, sour cherry, and plum with notes of mocha, kirsch, and toast lingering on a long finish. Alcohol: 15% SRP: $16 Pairings: Grilled meat, stews, tapas, or roasted lamb. Riva Leone Barbaresco DOCG 2017 This delicious wine is 100% Nebbiolo, sourced from vineyards in the Piedmont region of Italy. It is aged for a minimum of two years in oak, of which one year is in French and American oak barrels. Nose: Red fruit, cherry, spice, a touch of rose petals, and earth. Palate: Tart black cherry, red plum, pomegranate, berries, spice, and fennel. It is beautifully balanced with soft tannins and a long finish. Alcohol: 14% SRP: $25 Pairings: Roasted meat, fowl, seared tuna, risotto, hearty stews, or aged cheese. Wilson Winery Three Dog Zin 2019 Founded in 1992, Wilson Winery is located in Dry Creek Valley, Healdsburg, in Sonoma County, CA. This whimsical label features original art from local artist Mylette Lynch. A portion of proceeds from each bottle sold is donated to local animal shelters and non-profit rescues to support adoption services, medical care, and more. The wine is 100% Zinfandel aged for 22 months in French and American oak. Nose: Fresh red berries, spice, and floral. Palate: Lush notes of strawberry, pomegranate, baking spice, and fennel. Nicely balanced acidity and tannins with a long finish of spice and berries lingering on the palate. Alcohol: 15.7% SRP: $32 Pairings: Grilled meat, tuna, hearty stews, or pasta with prosciutto and fontina. Borsao Tres Pico Garnacha 2019 Bodegas Borsao established the Cooperative of Borja in 1958, which is a group of winegrowers dedicated to preserving the quality and integrity of Garnacha. Located in DO Campo de Borja, Spain, the grapes for this 100% Garnacha were sourced from vineyards in the famous Moncayo mountain. This flagship wine was the first 100% Garnacha wine produced in Spain in 2000. The wine is aged five to six months in new bordelaise barrels of French oak. Nose: Beautiful aromas of floral, red fruit, and a touch of spice. Palate: Dark plum, blackberry, black raspberry, baking spice, and vanilla. It is a well-structured and rich wine with smooth tannins and a long finish. Alcohol: 15% SRP: $19 Pairings: Barbecue, grilled vegetables, rice and pasta-based dishes, cheese, and hearty stews. Quatro Quarti Nero d’Avola Appassimento Sicilia DOC 2019 This wine is produced by Cantine Ermes, founded in 1998 in the heart of Belice Valley in Sicily. They have an impressive 10,592 hectares of vineyards spread across Sicily. Once harvested, Nero d’Avola grapes are slightly dried (appassimento) in a special room to go through the natural process of dehydration. After fermentation, the wine ages for four months in French oak barrels. Nose: Ripe berries, spice, and a touch of floral. Palate: Lush dark berries, dried fruit, a hint of vanilla, and silky tannins with spice and cocoa lingering on the finish. Alcohol: 14% SRP: $10-$15 Pairings: Pasta, Grilled meat, chicken, cheese, stews, or risotto. Time Waits For No One Red 2020 Finca Bacara, founded in 2016, is a winery located in Jumilla, in southeast Spain. The vineyards are certified organic, and this wine is 100% Monastrell, a hardy grape capable of withstanding extreme heat and drought. I had the opportunity to taste this wine while visiting Jumilla in November. With the New Year upon us, I find this quote about the wine from Finca Bacara very timely. “How often do you talk about the concept of Time in a conversation? “Life is short and every time is limited.” “We should spend more time together.” “Live the moment to the fullness” … The name of this wine came to us in one of those random conversations. Then we elaborated the idea with more attention to detail and, of course, our time. So enjoy it your way and explore the meaning of time. It's as simple as that. Crafted with care for random conversations.” Nose: Intense ripe fruit, smokey, with a hint of herbs. Palate: Lush red fruit, spice, balsamic notes, with nicely balanced tannins and acidity. Alcohol: 14% SRP: $15 Pairings: Grilled meat, fowl, pasta, paella, or charcuterie and cheese board. I wish everyone a healthy, happy, and safe New Year!
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com October is a beautiful time of year filled with fall festivals, hayrides, and dazzling mum displays. The trees are bursting with color, and the crisp smell of autumn is in the air. It is also Halloween month, a holiday that is enjoyed and celebrated by both young and old. There are pumpkins to carve, costumes to make, parties to plan, and of course, let’s not forget scary haunted houses, spooky trails, and ghost tours! Halloween is also a time for lots of fun creativity in the kitchen and making many delectable treats for children. Of course, adults enjoy holiday treats as well, especially beverages. If pumpkin lattes and hot apple cider aren’t your thing, there are more “spirited” Halloween-themed drinks such as Poison Apple Cocktail, Boozy Witch’s Brew. Black Devil Martini and Zombie Slime Shooters! But if you prefer sipping wine, please step into my "Hallowine" cellar, if you dare, and I’ll tell you a few tales! Casillero del Diablo Once there was a winemaker named Don Melchor Concha y Toro who founded the Concha y Toro winery in Chile in 1883. He started his winery with grape varieties that he brought back to Chile from the Bordeaux region of France, with which he made exquisite wines. Don Melchor reserved an exclusive batch of these wines for himself that he kept under lock and key. According to legend, these wines continually disappeared from the cellar. So to stop the theft of these wines, Don Melchor spread a rumor that the devil himself lived in the cellar guarding the wines. Everyone became terrified, and some people claimed that they had seen the devil. The rumor worked, the thefts stopped, and Don Melchor continued to enjoy his wines. To this day, the cellar is known as the “The Devil’s Cellar” and remains protected…forever! Casillero del Diablo, which means “devil’s locker” in Spanish, is a legendary brand that is part of Concha y Toro’s portfolio with the “devil” logo on every bottle. The cellar is located in Pirque, close to Santiago, and is open for tours. Here are two wines from Casillero del Diablo to add some devilish fun to your Halloween. Casillero del Diablo Reserva Red Blend DO 2018 The grapes for this red wine are a mysterious blend of Syrah and Cabernet Sauvignon sourced from Rapel Valley. The wine is shrouded in secrecy about its length of aging, but rumor has it that it spent about ten months in French oak. But there is no mystery as to this wine’s aromas and taste! Nose: Dark berries, black cherry, fig, spice, and vanilla Palate: Juicy plum, dark cherry, spice, dark chocolate, and soft tannins Alcohol: 13.5% SRP: $11.99 Pair with grilled meat, game, seared tuna, hearty stews, and pasta. Casillero del Diablo Reserva Cabernet Sauvignon 2019 The grapes for this wine are sourced from Central Valley D.O. Its aging remains a secret closely guarded by the devil in the cellar! Nose: Intense aromas of dark berries, cherries, plum, floral, and spice. Palate: Aromas spill onto the palate with a touch of anise. It is beautifully balanced with firm tannins and dark chocolate and plum lingering on a long finish. Alcohol: 13.5% SRP: $11.99 Pair with hearty or spicy cuisine, grilled meat, aged cheese, or stews. Flora Springs Flora Springs is a family-run winery located in Napa Valley, CA, founded in 1978 by Jerry and Flora Komes. Today, their son John and daughter Julie are the proprietors of the estate, and Julie’s husband, Pat Garvey, is the vineyard director and proprietor. The property is situated among vineyards planted in the late 1800s, now part of the estate vineyards. When the Komes bought the estate, it came with a “Ghost Winery.” originally constructed in 1885. “Ghost Winery” is a term used to describe any winery between 1860 and 1900 that was non-functional and in disrepair in the early 20th century due to the Great Depression, phylloxera, and Prohibition. According to Flora Springs, “Before 1919, when Prohibition began, there were an estimated 713 winery businesses in California. Following its repeal 14 years later, only 40 wineries were left. This resulted in a wave of abandoned wineries throughout the next several decades. Many wineries of the time disappeared forever; others were left in ruins.” After his parents bought the property, John completely renovated the old stone winery into a home and lives there with his wife, Carrie. In honor of Flora Springs history, every year around Halloween time, they bottle a small amount of estate-grown Malbec from the vines in front of the old winery as a tribute to the estate’s “ghostly history.” The label is a hand-drawn etching of the historic stone cellar. Ghost Winery Malbec 2019 This wine is 100% Malbec and aged 18 months in French (75%) and American (25%) oak barrels. Nose: Plum, cherry, berries, baking spice, and figs Palate: Lush dark berries, black plum, cocoa, fig, spice, silky tannins, and a long finish. Flora Springs says, “It’s hauntingly delicious.” Alcohol: 14.2% SRP: $60 Pair with stews, hearty soups, grilled meat, seared tuna, or aged cheese. In addition to the Ghost Winery Malbec, Flora Springs produces a one-of-a-kind Halloween-themed label and limited edition wine. Every year since 2008, consumers look forward to these whimsical Halloween wine bottles. This year, General manager and third-generation Nat Komes collaborated with New York-based artist Marc Sasso to create the All Hallows’ Eve Cabernet Franc label. The result is an image of witches dancing in the moonlight while brewing a special potion. Hmm, I wonder what that could be! All Hallows’ Eve Cabernet Franc 2019 The grapes for this 100% Cabernet Franc are sourced from a small block of the family’s estate vineyard in Rutherford. It is aged 18 months in French (80%) and American (20%) oak barrels. Nose: Red fruit, baking spice, cherry, and a hint of floral. Palate: Juicy notes of black raspberry, dark cherry, chocolate, spice, and a touch of sour cherry on a long finish. It is a balanced and well-structured wine. Alcohol: 14.2% SRP: $60 Pair with grilled meat, fowl, seared tuna, or a Halloween chocolate treat! And what would Halloween be without adding a little “magical” sparkle to the festivities? Bottega SpA Bottega SpA is headquartered in Bibano, Treviso, in the Veneto region of northern Italy. It is here that the company produces Prosecco DOC and grappa. In addition, they have another winery in Conegliano for the production of Prosecco DOCG. Bottega also manages wineries in Valpolicella and Montalcino. Bottega’s motto is “Fatto A Mano,” which means ‘handmade.” Its mission is to work and achieve the highest levels of quality, design, and sustainability. All of the bottles are beautifully designed and made of hand-blown Venetian glass in Bottega’s glass factory. Academia Prosecco Rainbow Collection is a brand that celebrates the art of Venetian glassmaking and the city’s festive carnival atmosphere. Each colorful bottle of this collection contains Prosecco DOC. There are many colors to choose from, and the bottles can be combined to “create a rainbow of emotions.” In addition, one can mix and match the colors to celebrate specific holidays or events. Bottega SpA has no ghost stories to tell, but they have certainly gotten into the “spirit” of Halloween with their orange and black Halloween pack of Prosecco DOC. Prosecco Spumante DOC Brut
Made with 100% Glera, these grapes are hand-harvested from manually maintained and sustainable vineyards in Treviso Plains. This wine is produced using the Martinotti (Charmat tank) method. Nose: Floral, apples, citrus Palate: Apple, pear, pink grapefruit, and a hint of floral with a creamy mouthfeel, fine bubbles, and apples lingering on the finish. This is a fresh and lively sparkling wine. Alcohol: 11% SRP: $42 (Halloween pack of two) Pair with a charcuterie board, light salads, fish, risotto, or enjoy as an aperitif. Although Halloween is a great time to let one’s imagination run wild and tap into one’s creative spirit, all of these wines need no special occasion to open and enjoy! Whatever you choose to sip on Halloween, I hope you have some juicy ghost stories to pair with it! Happy Hallowine! Cheers! 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 If you’ve been following my posts for the last few years, then you know that on occasion, I will review new vintages of my favorite wines from producers that I have written about in the past. And so it is with Pasqua Vigneti é Cantine who always pleases my palate with their expressive and memorable wines. This family-run business led by third-generation Pasqua brothers is located in Verona, Italy. They have complete control over 741 acres of vineyards (1/3 is estate-owned) that stretch from Lake Garda to Soave. If you are not familiar with this estate, please click on the link below to learn more about Pasqua’s history, vineyards, and wines, or click on Pasqua from the menu at right. thewineknitter.com/1/post/2019/01/day-701-the-two-brothers-of-verona.html Although we are transitioning to the autumn season, and “more robust” wines might be on your mind, both of these wines are a pleasure to drink all year round. Pasqua “11 Minutes” Rosé Trevenezie IGT 2020 This wine is a unique blend of 50% Corvina, 25% Trebbiano di Lugana, 15% Syrah and 10% Carménère sourced from Lake Garda. The wine is called “11 Minutes” because, after harvest, the grapes are gently pressed, and with only 11 minutes of skin contact, the most noteworthy qualities of the grapes are extracted, and the color is obtained. The bottle is an unusual oval shape, with an alluring photo of Lesbia seen through the front label. A beautiful bouquet of floral, citrus, and red berries continues onto the palate with notes of strawberry, spice, and vibrant acidity. This is a fresh and elegant rosé. Serve as an aperitif or pair with light fare. Alcohol: 12.5% SRP: $20 Passione Sentimento Bianco Veneto IGT 2019 This wine is 100% Garganega grapes that are hand-harvested and sourced from Veneto. The Appassimento technique is used to make this wine. Grapes dry in crates in the drying loft for a short time to enhance the sugar and floral aromas before maceration and fermentation. Once fermentation is complete, part of the wine is aged in French oak for a few months and then finally blended. The label is an original photo of Juliet’s courtyard by photographer Giò Martorana. The courtyard is a tourist attraction in Verona that conveys the love story of Romeo and Juliet and where tourists are invited to leave and exchange messages of love. It is quite aromatic with notes of stone fruit, citrus and floral on the nose. The palate offers peach, apricot, white flowers, and lemon. It is refreshing, crisp, and well-balanced. Serve as an aperitif or with fish, salads, or cheese.
Alcohol: 13% SRP: $16 Enjoy! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com When one meets David Noto, you can’t help but notice the twinkle in his eyes and spirited personality. He is the owner of Altaneve, a winery located in Valdobbiadene, in northeastern Italy. When I met David three years ago at a wine event, his first question to me was, “Do you like Prosecco?” “Indeed,” I answered. “Well then, you must try my wines.” Long story short, I did try his wines and was quite impressed. However, it is not only the impressive wines; it is the man behind the wines and the particular region of Italy where his vineyards are located. David’s path to becoming a wine producer was not a straight one, but given his family history and “winemaking” in his DNA on his father’s side, it makes sense that the path eventually led him back to his roots. David is 10th generation, if not more, in a long line of Italian winemakers. His ancestors owned vineyards and farmland inland in the hills of Reggio Calabria. Breaking with tradition, David’s grandfather moved the family from Calabria to Genoa in the early 1900s so that David’s father could live a more metropolitan lifestyle and receive a broader education. His father graduated college with an engineering degree, moved to New York, and became well known for building skyscrapers. Born in New York City, David followed in his father’s footsteps, earning a mechanical engineering degree and then an MBA from Columbia Business School. I asked David to tell me more about his family history and himself. David: “My family made red wine that sold as far north as Rome under the Fulco family name (the last name of my grandmother). My grandfather (Salvatore Noto) had land as well and also made wine. During those times, winemakers were farmers who grew grapes and generally made bulk table wine sold in damigiane. (a narrow-necked bottle holding from 3 to 10 gallons of liquid) Between WWI and WWII, when Calabria was in a dire recession and poverty was at an all-time high, my grandfather decided to move the family north to Genoa in search of more opportunities. My father studied Civil Engineering at the University of Genoa. Like a good Italian son, I followed in Papà’s footsteps and also became an engineer. After successful jobs in civil engineering, environmental engineering, mechanical engineering, management consulting, and finance technology, I studied for an MBA. I then decided to follow my passion and make my favorite wine: Prosecco.” So, what was your “aha” moment that sent you on this path? David: “Towards the end of my MBA studies (2009-2010), I lost all personal gratification in my corporate finance technology job and realized that I was working in the wrong field. So I started to look at other career options. After graduating, an MBA classmate jokingly suggested that I launch a Prosecco company. It’s as if a lightbulb went off at that instant. I spent the whole night thinking about the idea and then began researching the wine sector and the Prosecco category over the next several months. Once I realized that there was space for a high-quality, high-end product in the US market (and the world), I spent the next two years traveling back and forth from Valdobbiadene to NYC, researching winemaking facilities, vineyards, etc. Finally, I formally launched Altaneve in the spring of 2013.” David’s pursuit of land and vines led him straight to the Prosecco Superiore DOCG region, specifically Valdobbiadene, where wine has been produced for over 2000 years. The Glera grapes used to make Prosecco have grown here for more than 1000 years. David harvests five hectares (12.3 acres) of vineyards for his wine and has a team of top-notch winemakers and agronomists to produce these elegant and delicate wines. The Territory About 26 miles north of the Treviso airport in the Veneto region of Italy are the small and picturesque towns of Conegliano and Valdobbiadene. These enchanting towns are the home of Conegliano Valdobbiadene Prosecco DOCG and Prosecco Superiore DOCG where some of the finest Prosecco is made. Conegliano Valdobbiadene has ancient origins of vine growing dating back to the Roman Empire, but the first written documentation connecting Prosecco to this area is 1772. The DOC was established here in 1969, and the historic production of Prosecco has been limited to 15 communes. In 2009, Conegliano Valdobbiadene Prosecco DOCG certification was issued. In 2019 the Prosecco hills of Conegliano-Valdobbiadene were recognized as a UNESCO World Heritage Site. It is a countryside filled with hills and rolling slopes rising from the Piave River. From early origins, a glacier slid down from the Dolomites and came to rest in a valley that eventually became the riverbed of the Piave. The river begins in the Alps and flows into the Adriatic Sea. The local soil is attributed to this glacier and can vary depending upon the slope of the hill. Some areas contain rock, sand, clay, and iron oxides. In areas unaffected by the glacier, the soils consist of marls and sandstone and are less deep and more porous. Because Conegliano Valdobbiadene is situated between the sea and Pre-alps, the area experiences a mild climate with constant breezes. Vineyards have excellent sun exposure and benefit from the altitude and broad differences between day and night temperatures. The slopes, micro-climate, sun exposure, and various soils are ideal for growing Glera grapes and producing sparkling wine. Between the hills of Valdobbiadene are the vineyards of Valdobbiadene DOCG and Valdobbiadene Superiore di Cartizze DOCG known for producing some of the finest quality sparkling wines.Altaneve has been designated a Valdobbiadene Prosecco Superiore DOCG. The wines are made from 100% Glera grapes grown exclusively on the steep hillsides in this special region. With a backdrop of the snow-capped peaks of the Dolomite Mountains, it makes sense that David named his company Altaneve, which means “high snow” in Italian. The Glera grapes in the Altaneve vineyards are on average 30-years-old, with some vines that are 90 years of age. They come from the oldest vine clones and have higher complexity and more pronounced taste than grapes from nearby towns. As David says, “In Valdobbiadene, we are very nationalistic to our town, and we tend to keep our older vines and clones uniquely within Valdobbiadene.” All vineyard work and harvesting are done by hand due to the steep slopes. Unlike Champagne which goes through its second fermentation in the bottle (traditional method), Prosecco is made using the Charmat-Martinotti method, where the second fermentation takes place in stainless steel tanks. All of the Altaneve wines are natural, sustainable, and vegan. Due to the Glera grape’s moderately high acidity and typical characteristics of white flowers, peach, melon, and pear, it is the perfect grape for sparkling wine. What is one of the hardest things you face in the vineyards and production, year in and year out? David: “Caring for the vineyards is an essential and challenging part of our job, especially in the super steep Valdobbiadene region where our vines are planted on steep slopes and must be cared for and harvested by hand. This time-consuming, manual task is a labor of love; my colleagues and I agree that these vineyards are a patrimony, and we must care for them as such. However, concerning production, the most problematic aspect is judging how much wine to produce and when. One of the most important qualities of a well-made Prosecco is that it is fresh, so we employ just-in-time practices in that we bottle the wine only when we need it. So we have very little stock on hand, and the freshest bottles are on store shelves. Due to our extended secondary fermentation processes, we generally have four to six-month lead times for bottling most of our wines. So if a particular wine runs out of stock in the US, we also have to add four to six weeks of shipping time as well. Demand for our wines has not been linear, so we have run out of stock on several occasions at exactly the wrong time of year, and THIS has been our most difficult issue, year in and year out.” Have you faced any challenges with production due to Covid? David: “I have spoken with many colleagues over the past year and a half, and Covid has been a boon for many wine companies. But it has also had a crippling effect on sales for micro-production wineries with small marketing budgets. Due to having a US importer/distributor that focused on on-premise sales at the beginning of COVID, Altaneve sales plummeted while most restaurants closed temporarily or permanently. Luckily, at about the same time as we lost on-premise sales, Altaneve received great ratings online, and our online sales picked up significantly. Unfortunately, we were not able to make up for all of our on-premise sales losses, but it helped us finish 2020 without having to suffer tremendously.” How many bottles of wine do you produce yearly? David: “The quantity of wines we produce is small, and we do this with the idea of maintaining high quality in each step, from the cultivation to the harvesting, through the winemaking and bottling processes. I chose this career as a passion, so I want to make sure that every bottle contains wonderful wine, and to do so, I intentionally keep the quantities low so we do not have to cut corners in a rush to produce mega amounts of wine. I also think that smaller batches that are bottled over the year allow for the freshest possible wine on the shelves at stores and restaurants. Here are the current quantities we produce:
Would you please elaborate on the wines you selected and sent to me? David: “I make a very micro-production of these wines. Simple as they might be, they are pure and unique in their own right and very different (in my estimation) from the generic Prosecco that is found on the shelves in the USA (and the world, for that matter!).” Altaneve Valdobbiadene Prosecco Superiore DOCG David: “The Altaneve DOCG is 100% Glera that is grown on our steep vineyards in the hamlet of San Pietro di Barbozza, within the small township of Valdobbiadene. My idea for creating this wine was to make the pinnacle of what Prosecco should be: crisp, round, floral, and approachable with a pleasing, balanced minerality and a velvety perlage. My love of this wine and the difficulty of finding anything like it in the US is the main reason why I launched Altaneve.” Altaneve Z Valdobbiadene Prosecco Superiore DOCG David: “The “Altaneve Z” (100% Glera) was created with my multi-generational winemaker to extend the boundaries of Prosecco, and create a Prosecco for Champagne lovers. The goal was to produce a wine with the crisp freshness of Prosecco and the dryness, depth, and complexity that approaches the champenoise-method for secondary fermentation. We use an antique vineyard plot planted with some of the oldest Glera vines and vine clones in existence. We harvest this plot later than any other so the grapes have a healthy amount of sugar so we can extend the secondary fermentation to seven+ months (most Proseccos are 10-20 days).” Altaneve Rosé This rosé is a blend of 70% Pinot Nero grown in Oltrepò Pavese in the Lombardy region and 30% Glera sourced from Valdobbiadene. David: “The Altaneve Rosé, which is not a Prosecco, was created to showcase the best qualities of Pinot Noir in a manner that would capture the approachability and freshness of Prosecco. The mineral-rich, floral Glera of our vineyards softens the acidity of the Pinot Noir and rounds the flavor profile while still maintaining the body, structure, and fruit of the Pinot Noir.” All of the above sparkling wines are elegant and infused with memorable floral bouquets, fine perlage, and a lovely treat for the palate! David divides his time between New York and Valdobbiadene and is hands-on with every harvest. His little dog Caoilie, Altaneve’s official mascot, goes everywhere with him, including harvest time. Although David has no formal training as a winemaker or viticulturist, he hopes to enroll in the oenology school in Conegliano as soon as time permits. David said, “I was raised in a winemaking family, and my father, aunts, and uncles have taught me about the understanding and appreciation of wine my entire life. Education in the field is important but almost as important is a developed palate, most especially in the field of wine, where nuances in wine are only acquired through tasting a wide variety of wine, good, great and bad.” What “pearls” of wisdom were handed down to you that are part of your work ethic and influence your winemaking? David: “My father always told me to respect mother nature (the ground, the plants, etc.) because the wine is a product of nature. He told me that even the best winemaker needs great grapes to make great wine, and these grapes come from the vines that have to be nurtured with respect and care. If you don’t care for your plants, and you neglect them, they will suffer. This teaching has assisted me in my current career and my life in general because it relates to all jobs and relationships as well.” I once referred to David as a “renaissance man,” which he truly is. His knowledge and proficiency in so many fields are noteworthy. And his passion for making exceptional Prosecco is much appreciated by this writer!
Until next time... Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com This story was originally published in Santé Magazine. Read my latest story for Santé Magazine. Click the link below. https://santemagazine.com/the-magic-of-donnafugata/ Until next time... Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com
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