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The Pinot Grigio grapes from this wine come from the Veneto (Pavia region, near Milan) region of Italy, where the Pinot Grigio grape has been cultivated for more than a century. The wine shows apple and pear with hints of white peach and elderflower. Light and refreshing, a mouth-watering partner for salads and seafood, great in the summer. -
Sette is a splendid vineyard in Nizza, Monferrato, with five and a half hectares of vines aged between 20 and 75 years old. Purchased in 2017 by friends Gianluca Colombo and Gino Della Porta, they set about converting the property to organic farming immediately. The vines benefit from the abundance of chalk that characterizes the soil and has an altitude of 200 meters above sea level. Whilst a great array of fruit trees can be found throughout the vineyard, commitment has been made to plant more than 40 old tree varieties of local fruit and tall trees per year. Main dishes featuring red meat, Meat or mushroom-based pasta or rice dishes, Meat-based pasta or rice dishes -
That of the Mazzei is one of the longest and most structured stories that wine Tuscany can give. A story that has as its fulcrum the Chianti Classico and precisely the Castello di Fonterutoli; today a modern cellar with 117 hectares of vineyards for a production of 800,000 bottles. But also a story, made up of great personalities such as, to stay in the near future, Lapo Mazzei, in a period of strong changes, at the same time lays the foundations of today's company. Today, at the helm of this company are the sons Filippi and Francesco who over time have achieved significant goals and given the company a broader scope starting with some acquisitions, even outside Tuscany. In the mid-90s, however, the Belguardo estate project in Maremma was born, with 34 hectares of vineyards. From here comes a non-trivial variation of Vermentino, now it has become the main vine of the Tuscan coast. The white Vermentino "Codice V" of the Belguardo estate of the Mazzei family is a wine born in the heart of the Maremma, on the hills of Grosseto and Montiano. The vines were planted with Vermentino clones originating from Corsica, on loose soils with a predominantly sandy matrix, facing south, south-west. Fermentation takes place in steel tanks at low temperatures and for 20% of the mass in terracotta dolium with maceration on the skins for 4 months. Before final assembly and bottling, the wine rests in steel and terracotta for a few months. on the hills of Grosseto and Montiano. Recommended with fish and white meat savoury dishes, risotto, porcini mushrooms. A tutti! -
The Syrah is an international grape variety famous for its spicy notes that Bosco del Merlo interprets with great elegance. The grapes are harvest at optimally maturity during the last days of September. This Syrah ''Seduzione'' is large and round wine with great character. Enveloping and very pleasant for its harmony and wideness. Ideal for all meals, excellent with dishes of boiled and baked meats. Perfect with cold cuts and cheeses of medium maturing and insuperable alone, after dinner or in company. -
A classic from Castello Banfi in Montalcino.Elegant and balanced Brunello, characterized by a sweet, rich and complex aroma of fruit jam. A wine with great structure that is well balanced by a good softness and acidity on the final. Extremely persistent with excellent aging potential. Game, red meats or aged cheese. Or just on it's own with good company! -
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The history of the Porro family is closely related to Langhe and Doljani. In Monforte d'alba lies the Ribote farm, where the best dolcetto wines are born, structured, complex and long-lasting. In this land there is a monastery where you guessed it monks lived for hundred of years. This monastery is divided in two parts, one is where the father of Fabrizio Porro (Bruno Porro) lives and the other is where the famous artist Gianni Gallo used to live. Monks knew where to find the best lands, hidden from prying eyes and rich in water resources. The Ribote farm has a natural amphitheater that is protected from all directions from the wind and creates a special micro climate and has spring frost that is super important for the vines. Ribote vineyards cover 25 hectares, a single ownership of such a large area is not often found in the Langhe. This moment, as well as the absence of neighbors, simplifies the issue of biological viticulture. As Fabrizio explains ''“I would like to get a bio certificate, but my father adheres to a different philosophy, he always says that we are the first to suffer from chemical fertilizers in the vineyards, so they should be eliminated. In addition, we want to leave the land healthy for future generations, not to engage in marketing gimmicks.'' The Nebbiolo grape does not travel well and is high maintenance, which is why it has never thrived quite as well elsewhere as on the Piemontese slopes. Like its top contender, Pinot Noir, Nebbiolo takes kindly to its terroir, thus displaying the subtleties of its environment. The white soils that host the Ribote vineyards are a mixture of limestone, clay and sand. Dolcetto, barbera, nebbiolo, arneis and viognier are cultivated. The area next to the winery is characterized by red soils, which are considered more suitable for barbera. The main variety of Doljani is the Dolcetto, which shows excellent results here. Different clones are planted, but a preference is given to the red-footed dolcetto, which has small berries and a long bunch with one shoulder. In August, the end of the bunch and the shoulder are cut off and discarded, because these berries have a very high acidity, which is considered excessive. 2016 was a rainy and difficult year, which has the advantage of being ready to drink earlier. Pair it with meats, game and cheeses. -
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The Carminucci company, with its 90 years of history, is inserted in the wonderful wine landscape of the Marche, a region that gives powerful emotions thanks to its landscapes and a geographical conformation that allows it to have very particular climatic excursions. Kissed by the Adriatic and pampered by the hills, this region, rich in native vines and wine culture, offers a wine obtained from a blend rich in charm such as Rosso Piceno, which we tasted in its "superior" version. Montepulciano, combined with Sangiovese, ages in small and large barrels to bring to the table a product with marked minerality and softness, strength and structure, always sweetened by fresh notes that make it unique in its characteristics. The color is rich in anthocyanins, the light is unable to penetrate the richness of color of this red wine, but the first impact on the nose makes it less austere than you might imagine. Ample in its aromas of red fruit and slightly spicy in sweet notes, Carminucci's Rosso Piceno is a pleasant wine from the first sip for its authenticity and balance. If you leave it in your mouth for a moment, warm Mediterranean flavors emerge combined with a pleasant note of licorice, a balanced alcohol that has a strong but never invasive structure. Its harmony is given by the set of sensations and gustatory touches, a frank and very balanced wine, it combines the sapidity of the area with an acidity that leads it to be a long-lived wine with excellent resistance over time. Excellent with red meats or game. -
Great Ripasso wine here, any wine enthusiasts will see it as an honest to the point wine on it's Ripasso process. Otherwise known as a ‘Baby Amarone’. The term “Ripasso” means “repassed” referring to the production process whereby regular, fermented Valpolicella (which is a blend of three regional native red grape varieties – Corvina, Rondinella and occasionally Molinara) is added to a cask containing the skins and lees left over from recently fermented Amarone wines. The process of adding (or “repassing”) the lighter Valpolicella wine over the remainders of the “bigger” Amarone wine imparts additional color, texture and flavor to the Valpolicella wine. The “Appassimento” process is an ancient wine making technique used in Northern Italy to make Amarone – the Daddy of Italian wine and its by product Recioto della Valpolicella (a sweet red wine). Grapes are air dried on racks for a period of at least a couple of months and often as many as six, before being pressed. Also, it induces a second fermentation of the wine that increases the wine’s alcoholic content. The end result is a wine that retains the vibrancy of Valpolicella but is darker in colour, bigger and more flavourful and complex than the original Valpolicella. Ripasso wines are rich, full-bodied and share some of the same aroma and flavor profiles as Amarone wines, just less so. Since Ripasso wines are more approachable and less expensive than Amarones they can be enjoyed more regularly. The land is at an altitude of 450 meters above the see level and the soil is made by the alteration of calcareous-fossilized formations, in particular the red flake and biancone marble.After harvesting by hand, the Valpolicella, before aging, is macerated a second time on the mark of the Amarone just drawn and left to rest for about 15-20 days. Then a maturation in oak barrels of 500/1000 LT for 18 months takes place. Ageing in bottles follows that lasts until optimal maturity. It matches perfectly with mushroom risotto, red meat such as barbecue steak or white meat such as stewed rabbit, perfect with cheese of medium maturing. -
The Banfi Chianti Superiore begins with a very nice aroma of black cherry, plum, a little spice, a little earth and some nice floral notes. Tasting the wine reveals plum, oak,licorice a bit of spice, a nice dense and velvety texture plus dusty tannins = One Terrific Tuscan! Add in good acidity and balance on this medium-bodied wine and you quickly realize this wine is delivering great value for its price. The finish is very nice with good length and features some excellent slightly sour black cherry notes. Try with BBQ-marinated pork ribs, beef and vegetable skewers or T bone steaks. I am a big fan of Tuscan wines specially Banfi, would confidently recommend it. -
Col di Sasso meaning Stony Hill – the blend of Cabernet Sauvignon and Sangiovese cultivated on the most rocky and impervious slopes of the Banfi estate in Montalcino. A young, but intense wine. The color is ruby red with purple shades. The wine shows intense and fruity scents of black currant, cherry and other red fruits. The structure is soft and magnificently sustained by a good acidity, resulting from the sweet and mellow tannins. The finish is pleasant and with a balanced complexity. -
The wines of i Clivi are born in Friuli in between the Collio Goriziano and the eastern hills of Udine, named Colli Orientali, where, on sunny slopes – clivi meaning “slopes” – Altogether there is cultivated 12 hectares of certified organic vineyards planted with the indigenous varieties Ribolla, Friulano, Verduzzo, and Malvasia, whose only international grape is Merlot, a variety which found home in this area more than a century ago. Taking care of this important heritage of old vines, aged between 60 and 80 years, it is for Ferdinando and Mario Zanusso a reminder of the responsibility with which they guard and produce wine on this strip of land, giving the chance to express two distinct D.O.C. denominations, Collio, and Colli Orientali del Friuli, whose sensory difference is related exclusively to the microclimate. The low yields produced by these old vines give a natural concentration and complexity to the fruit they seek to transform naturally with spontaneous fermentation, maintaining the elegance and aromatic integrity through careful maturation in steel tanks for 50,000 bottles of varietal wines with great personality, distinguished grace, and delicacy. -
There are many ways in which to fall in love with Tuscany, not the least of which is through the region’s wonderful wines—or its landscape, its people, its food, and its art. Paladin's example of Super Tuscan wines comes in this form. A local take on the classic Bordeaux-style blend of Cabernet Sauvignon, Merlot, and Syrah (and sometimes Cabernet Franc), these wines were developed, in part, as a reaction to the restrictive regulations in Tuscany during the 1970s. At the time they emerged, they were considered some of the region’s best reds. Yet, somewhat ironically, they were technically table wine. In 1994, their Vino da Tavola (VdT) status was elevated to the Indicazione Geografica Tipica (IGT) denomination, which officially endowed these non-traditional wines with a premium quality rating just below the Denominazione di Origine Controllata (DOC), which at that time was reserved for more traditional regional wines. The tonneau used at Paladin hold 2 to 3,000 litters. Very impressive if you compare the barrels with a normal barrique barrel. Even though Gekus is only aged for 3 months, the body that it has is quite pronounced and it is indicative of the extraction done with the grapes. The bottle itself already shows through its weight that we are about to encounter something phenomenal, something heavy, something Super. The palate is complex and you can feel the residual sugar without it being sweet to a point of being unpleasant. Recommended with red meat, it is traditionally very popular with pici (thick spaghetti) with meat sauce. Serve at room temperature. -
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Since 1864, five generations of the Fenocchio family have been producing wine in the heart of Barolo - most of them born in the same yellow house in Monforte d’Alba, at the top of a hillside covered in Nebbiolo grapes. Claudio Fenocchio took upon his father teachings and instead of modernazing the Barolo winemaking techniques, he and with the support of his brothers decided to keep the tradition and build on it. Fenocchio has not taken up organic or biodynamic farming methods but, on the other hand, the estate never took to chemical fertilisers or herbicides, so diverse ground cover and natural predators protect the vines, which grow at their own pace. And in the winery, fermentation is similarly driven by nature and the local microflora. Technically, Claudio has found a way of producing wines which have approachable fruit when young, yet built around a strong tannic structure which does not overwhelm early on, but encourages the development of the wine over years. It is partly due to some green harvesting and careful selection, partly due to enzymatic reaction (ironically) during the long fermentation, which melds the fruit and tannin seamlessly. Barolos are aged for five months in stainless Slovenian oak and a further year in the bottle before release. steel, two years in Slovenian oak and a further year in the bottle before release. More than defining itself as traditional or modern Barolo, Giacomo Fenocchio wine is an expression of terroir. -
Giulia Negri is a young talent that goes by the nickname "Barolo girl" in the wine world. The grapes for this archetype of a modern-traditional Barolo come from the top vineyards Brunate and Serradenari, the latter is located at an altitude of up to 520 m, and the soils are clayey-sandy. It is an area with a particularly cool and breezy microclimate, which is reflected in the elegant profile of the wines. Climbing towards the top of the hill, the soils become increasingly rich in sandy veins and limestone marl, which contribute to giving Barolo an extreme expressive refinement. The high quality grapes, a work in the cellar that is very respectful of the raw material and aimed at enhancing the typical characteristics of the terroir, allow the creation of a Barolo faithful to the land of origin. Dressed to impress, savory red with a fine fragrance on the palate that doesn't deny its origin and the grape variety, it is of an almost unique elegance and freshness that allows it to be identified as a lively and completely complete top wine even when young. Further years of maturity are certainly not a mistake, because one feels impressively how the complexity increasing with the age joins the finesse and elegance already unmistakable today. One bottle for now and don't put the rest too far away in the cellar, please! -
Unpretentious Chianti from Poggio Bonelli. Easy going, friendly, perfect for a Monday evening, maybe Wednesday...On Friday you can get two of these!!! As food goes I would match it with grilled red meat, roasted meat, and medium and long seasoned cheese. Or in doubt on its own
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