Johnny Cataneo and his wife Melissa suggested that Michele and I join them for lunch at Corto, an Italian restaurant that they had recently discovered in Jersey City, New Jersey. It’s not far from where we live in Manhattan, but Johnny and Melissa were kind enough to pick us up and drive us there.
It’s easy to walk right past the simple storefront entrance to Corto, but inside it was inviting and cozy with an open kitchen at the rear of the dining room. We decided to sit outside in the large garden, which was quiet, shaded, and cool, thanks to some well placed giant fans.
We started with a selection of three artisanal salumi and three cheeses.
Bolle Di Borro Rosè Metodo Classico Brut 2016 IL Borro made from 100% Sangiovese. Fermentation takes place in steel vats and the wine remains on the lees for 60 months. The wine was light pink tending to onion peel in color. The wine had hints of strawberry, raspberry, peach and a touch of citrus. When we first opened the wine it was too warm but once it was chilled it was drinking very nicely.
We also shared two pates: one was made with mortadella and the other chicken liver. Both were served with the Sardinian flat bread, carta da musica and pickled rhubarb.
Brunello Di Montalcino 2019 Fanti made from 100% Sangiovese from a 10 hectare vineyard with 21 to 31 year-old vines at 150 to 420 meters. The soil is rich is schist and galestro. Manual harvest from the middle of September to the first week of October. Fermentation is in stainless steel tanks at a controlled temperature. The wine is aged for 24 months, 50% in barriques of 225 liters and in big oak barrels of 30 hl. After 4 months of aging in the bottle the wine is released. The wine has hints cherries, currents, plum a touch of cedar and a note of violets. The wine was very enjoyable but it will improve with a few more years of aging.
Rigatoni sauced with Bianco di Napoli tomatoes, pancetta, Calabrian chili, basil, mint and pecorino Tommaso.
Lumache sauced with smoked eggplant, sweet sausage, nduja and pecorino Romano.
Roasted fish with local Jersey corn, tomatoes and shishito peppers
We shared Ricotta Cheesecake with Blueberry Sauce and a moist Chocolate Cake.
Here I am taking a picture of the wine. Unfortunately, the photo did not come out!
Feudo Montoni Passito Bianco Terre Siciliani made from Grillo and Catarratto grapes which are sun-dried. Vineyards are located at 700 meters with an east exposure. The soil is rocky, sandy and rich in iron. Vineyards are 35 to 55 years old and there are 2,600 vines per hectare using vertical and bush vine training systems. The slow fermentation process is aided by the gradual addition of sun dried grapes. This gives the wine a rich concentrated flavor. It is aged in wood barrels for 7 months and in bottle for 12 months. The wine has hints of apricot, candied orange peel, ripe figs and toasted hazelnut and a touch of honey. It has a rich sweetness while maintaining a refreshing acidity.
Corto offers delicious food and BYOB in an inviting setting. What more can you ask!
The speaker was Christy Canterbury, Master of Wine.
Brunello di Montalcino DOCG 2018 made from 100% Sangiovese.Tenuta Silvio Nardi. This Brunello is a blend of the finest grapes from the Manachiara and Castel del Bosco estates with a northwest and southeast exposure at 350 meters. The soil is a composition of jasper and shale. The grapes are hand picked and sorted and only 70% of the grapes are used to make the wine. Fermentation and maceration takes at least 24 hours, depending on the parcel, at a controlled temperature. The wine is aged for 12 months in new and used Allier French oak barriques and then for 18 months in large Slavonian oak barrels. Then it remains in the bottle for 12 months before release. This is a full bodied wine with hints of red berries, leather, tobacco and a touch of spice.
Brunello di Montalcino 2018 Casanova di Nevi made from 100% Sangiovese. The vineyard is located south of Montalcino at 275/320 meters and the soil is galestro with tufo and clay. There are 4,000 vines per hectare. The raining system is spur-pruned cordon and the winery is organic but not certified. The wine is unfiltered and it is aged in 500-liter oak tonneau for 36 months and in bottle for 12 months before release. This is a full bodied wine with hints of blackberry, black cherry, plum and a touch of violets and a note of spice.
Brunello di Montalcino Riserva 2018 Poggio Antico made from 100% Sangiovese. The vineyards are at about 480 meters with a south/southwest exposure and are among the highest in the zone. The soil is rocky and calcareous with good drainage. A cold soak was done at 12°C for 2 days. The fermentation lasted 9 days with a peak temperature of 30°C, after which a long maceration was carried out. The wine is aged for 2½ years in large traditional Slavonian oak barrels. The wine was refined in bottle 1½ years prior to release. This is a complex Brunello with hints of cherries, cassis, leather, a touch of violet and a balsamic note. It is a wine that will last for another 20 years.
Brunello di Montalcino “La Mannella” 2018 Cortonesi made from 100% Sangiovese from the La Manella vineyards. The soil on the south side is sandy and rocky and the soil on the north side is clay with sand with good drainage. The training system is spurred cordon. There is a careful selection of the grapes and fermentation with maceration for 25 days in stainless steel tanks and Slavonian oak vats. The wine spends 36 months is large Slavonian oak casks. There are hints of red berries, blackberries, spice, leather and a touch of cedar.
Brunello di Montalcino 2018 Col D’ Orcia on the Sant’Angelo hill over looking the Orcia River facing south-south west at 300 meters. Particular clones of Sangiovese are used. Manual harvest with grape selection both in the vineyard and in the cellar. Fermentation is on the skins for about 18 to 20 days at a controlled temperature in 150 HL wide and shallow stainless steel tanks. The wine is aged for 3 years in 25-50 and 75 HL oak casks from Slavonia and Allier and 12 months in bottle before release. The wine has hints of small ripe fruit, and plum jam with toasted and vanilla notes.
Brunello di Montalcino 2018 La Gerla 2018 made from Sangiovese-Brunello biotype. The vines are 25 years old and the training system is spurred cordon. There is a manual sorting of the bunches and berries in the cellar. The bunches are destemmed and there is a soft pressing of the grapes. There is a prefermentative cryomaceration. Fermentation is at a controlled temperature. Maceration on the skins for about 15 days. Aging is for 24 to 36 months in oak barrels 50 to 100HL with 2 decantings per year. The wine is in bottle for at least 6 months before release. The wine has hints of red berries, tobacco, leather, and cinnamon and notes of violets and iris.
Brunello di Montalcino 2018 La Fiorita location Castelnuovo dell’Abate, made from 100% Sangiovese from Poggio al Sole, south exposure with tufo, clay soil at 220 meters, Plain Bossolini southeast exposure with galestro at 360 meters and Giardinello south exposure with sandy clay soil at 250 meters. 7 hectares in all. There are 7,000 plants per hectare and the training system is spurred cordon. They follow organic agriculture practices. Harvest September 28
Brunello di Montalcino 2018 Progetto “PRIME DONNE” Donatella Cinelli Colombini located in Casato facing Montalcino made from 100% Sangiovese Grosso. The 20-year-old vines are at 225 meters with a south-southeast exposure. The soil is Pliocene (sedimentary rock) and clay. Vinification is for 15 days with pumping over and delestages. Aging is in 5 to 7 Hl barrels, French oak for the first year and the remainder of the time in 15 to 40 Hl barrels. The winery is organic certified (2018). The wine has hints of red berries, cherry, herbs, cedar and a touch of violets. Only women are involved in the production of this wine. This Brunello always shows very well and is a pleasure to drink.
Brunello di Montalcino 2018 Fattoria dei Barbi The soil is marl, alberese limestone and the vines are 15 to 20 years old and at 300 to 500 meters. The exposure is South and the training system is Cortina semplice and there are 5,000 vines per hectare. Harvest took place from September 28 to October 7
Brunello Di Montalcino 2018 DOCG Banfi 100% Sangiovese grown on hillside vineyards at 220 meters in stony, calcareous and well structured soil. There is a meticulous grape selection (yield not exceeding 6 metric tons/ha) is followed by vinification in temperature–controlled Horizon hybrid stainless steel and wood tanks, with skin contact for 10 to 20 days. The wine ages for two years in various sizes oak barrels, 305 liter barriques, 60 and 120 hl barrels; the wine is then aged in bottle for an additional 8 to 12 months. The wine is released 5 years after the harvest. The wine has hints of cherry, plum, violets and a note of blueberry.
Brunello di Montalcino 2018 Villa Poggio Salvi the exposure is South-West, the soil is Galestro (marl) and the vines are at 350 to 500 meters. The training system is spurred cordon and there are 5,000 plants per hectare. Harvest is by hand the first week of October. There is a pre-maceration for 8 days at a controlled temperature in steel tanks with caps pushed down with automatic hydraulic system. The wine is aged in Slavonian oak barrels of 30 to 100 liters for 30 months. The wine then remains in bottle for 4 months before release. This is a full-bodied wine with hints of red fruit, lavender and a touch of spice. This wine will age for 20 years or more.
Brunello Di Montalcino DOCG 2018 Pian Delle Vigne Antinori. 3.5 miles south of Montalcino. There are 65 hectares under vines, and the soil is mostly clayey and calcareous with many small stones. After a careful selection both in the vineyard and cellar, the grapes are de-stemmed and delicately pressed; the must then goes into temperature controlled stainless steel tanks where it ferments and remains on its skins for a period of about 3 weeks. The wine has then completed malolactic fermentation. Aging is in 30 to 80hl oak casks for over 2 years. This is a complex wine with hints of ripe red fruit, plums, dates and a touch of violets.
We started with zucchini scapece–thin sliced fried zucchini marinated with homemade vinegar, mint and garlic.
We also shared an order of Fried Calamari and Shrimp served Neapolitan style in a brown paper cone with lemon and aioli sauce on the side.
Spaghetti
Chinon “Les Picasses” 2005 (Loire) Olga Raffault” Made from 100% Cabernet Franc. The soil is limestone and clay. The mid slope vines are at least 50 years old and are worked organically and harvested by hand. The fruit is destemmed and whole uncrushed berries are fermented with indigenous yeast in stainless steel tanks. Fermentation and maceration lasts for 25 to 30 days depending on the vintage. The wine is aged for 2 to 3 years in oak and chestnut foudres of 30 to 50 HL. There is more aging for about four years in tank and bottle before release. This is a full bodied, structured and complex wine with hints of cherry, red and dark berries, a hint of smoke and a touch of meatiness.
Pizza marinara with porcini. The restaurant serves both Neapolitan and Roman style pizzas.
Brunello di Montalcino DOCG 2016 made from100% Sangiovese Mastrojanni. It is aged 3 years in Allier oak barrels of various sizes – 15, 33 and 54 hectoliters and then for 6/8 months in bottle. The wine has aromas and flavors of ripe black and red berries with a hint of spice and tobacco. The Illy Group now owns the winery.
Dessert was fresh Frutti di Bosco served in a delicate cookie shell with vanilla gelato.
This version was a seated tasting and waiters brought the wines to taste four at a time. I was at table 4 seat C. The bottles were numbered according to the winery and the letter that followed indicated the type of wine. The D above was for the 2016 Brunello Riserva. 
Altesino
Banfi
Caparzo
Capinetto
Col’Orcia
Donatella Cinelli Colombini
Fattoria Dei Barbi
IL Poggione
La Fiorita
La Gerla
Ridolfi
Tenute Silvio Nardi
Uccelliera
We started with crostini topped with La Tur cheese, piquant tangerine mostarda and a few pine nuts
Michele made Pork Tenderloin Wild Boar Style with mushrooms, a recipe from Marcella Hazan.
Mashed Sweet Potatoes with Butter, Nutmeg and Parmigiano Reggiano.
Endive
Caffe and ciambelline, my favorite cookies.
Savigny-les-Beaune “Lavieres” 1999. Robert Ampeau et Fils made from 100% made from 100% Pinot Noir. This is a complex and elegant wine, fruity but firm with hints of raspberry, blackberry, violets and a note of leather. 
Costini with Gruyere Cheese and Dried Tomatoes on homemade olive and rosemary focaccia.
Our main course was sauteed Duck Breast with Shallots and Red Wine. With it we had broccoli rabe with garlic and roasted butternut squash.
Orange Cake with Walnuts and Golden Raisins for dessert
And of course we finished with a good cup of Caffe…
And a sip of grappa. What better way to take the chill from a cold day by ending the meal with Grappa. Traditional grappa Capo di Stato from Loredan Gasparini made from Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec.
Chianti Classico Riserva DOCG 2018 Riserva made from 100% Sangiovese Tenuta Di Nozzole. The estate is located in the village of Greve in the heart of the Chianti Classico region. The vineyard is at
Insoglio del Cinghiale Toscana IGT 2019 made from 33% Syrah, 14% Cabernet Franc, 33% Merlot, 14% Cabernet Sauvignon and
Brunello di Montalcino DOCG 2015 made from 100% Sangiovese. Silvio Nardi. This Brunello is a blend of the finest grapes from the Manachiara and Castel del Bosco estates with a northwest and southeast exposure at 350 meters. The soil is a composition of jasper and shale. The grapes are hand picked and sorted and only 70% of the grapes are used to make the wine. Fermentation and maceration takes at least 24 hours, depending on the parcel, at a controlled temperature. The wine is aged for 12 months in new and used Allier French oak barriques and then for 18 months in large Slavonian oak barrels. Then it remains in the bottle for 12 months before release. This is a full bodied wine with hints of red berries, leather, tobacco and a touch of spice.
Chianti Classico 2019 Lilliano made from 90% Sangiovese, 5% Merlot and 5% Cabernet Sauvignon. After the quality-selected clusters are destemmed and pressed, the must is fermented and macerated in stainless steel for 18-20 days at a controlled temperature with programmed punch-downs and daily pumpovers. Maceration fermentation takes place in concrete and small stainless steel tanks at a controlled temperature for 18-20 days depending on the vintage. The wine ages for about 12 to 14 months in large casks of French oak and partly in concrete. After maturation, the final blend is assembled, bottled and aged in glass for a minimum of 3 months. This is a wine with hints of red fruit, cherry, violets and a touch of cassis.
Chianti Classico Gran Selezione D.O.C.G.”Vigna di Corno”
Vino Nobile di Montepulciano DOCG 2015 Cecchi made mostly from
Carmignano 2017 Capezzana by Contini Bonaccossi Villa di Capezzana. Made from 80% Sangiovese and 20% Cabernet Sauvignon. The elevation is 180/220 meters and the soil is clay, limestone, schist and marl. The age of the vines is 20/40 years and the training system is guyot cordon spur. There are 4,500 vines per hectare and they use organic farming practices. Fermentation is with native indigenous yeast. There is a 13 day extended maceration period. Malolactic fermentation takes place in French tonneaux. Aging: 60% in 2nd and 3rd or 4th passage French oak tonneaux, 10% in new French oak tonneaux and 30% in 5/30 year old untoasted Allier or Slavonian 24 HL barrels for 12 months. The wine is aged for another 12 months in bottle before release. This is an elegant wine with hints of red berries with a note of blueberries and a touch of violets. I have a long history with this estate going back 40 years. This is a wine that can age. In 1985 I had the 1925 which at the time was labeled Chianti Montalbano.
Bruno di Rocca IGT Colli Toscana Centrale 2015 Montefili made from 80% Cabernet Sauvignon and 20% Sangiovese from vineyards planted in the early 1980’s. The soil is galestro and the training system is spurred cordon. Vinification is in stainless steel tanks with indigenous yeast. Aging for a minimum of 28 months in tonneaux for the Sangiovese and for the Cabernet Sauvignon in barriques (350 liters). The wine spends a minimum of 12 months in bottle before release. It is difficult to make this type of wine where the Cabernet Sauvignon does not dominate but this is a soft elegant wine.
Chianti Colli Senesi 2017 “San Nicola”
Chianti Montalbano 2019 Artimino 1596 made from Sangiovese, Canaiolo and Colorino. The vineyards are at 110 meters and the soil is silt and sand with a good percentage of clay. Guyot is the training system for the older vineyards and the rest cordon spur. The gapes are fermented in stainless steel tanks at a temperature of 22°C for 16 /18 days with a daily skin maceration process and frequent pumping of the must over the skins. After the first fermentation, the wine matures in stainless steel tanks for at least 6 months, 2 of which are on the lees. The wine is then refined in bottles for 3 months. The wine has hints of red berries and violets.
Chianti Colli Fiorentino Darno Tenuta San Vito made from 90% Sangiovese and 10% Canaiolo. Harvest takes place in October. Traditional red wine vinification with 10 to 15 day maceration on the skins with daily pumperovers for several days followed by malolactic fermentation. The wine is aged in glass lined tanks and stainless steel followed by some bottle aging. The wine has hints of red berries, cherries and violets.
Castello di Mugazzena “Gargatura” IGT Toscana 2017 made from 100% Syrah. The soil is clayey sandy terraced alluvial deposits. Training system is unilateral spurred cordon. Manual harvest. Grapes are destemmed and sorted. The grapes are pressed and then pumped into
Our first course was Foie Gras with fig jam and toasted slices of Diane’s homemade bread.
Zeltinger Sonnenuhr Auslese 2005 Joh. Jos. Prūm made from 100% Riesling from the Mosel. The soil is Devonian shale with different layers and degree of erosion. The vines are 60 to 70 years old.
Brunello di Montalcino 1996 Casanova di Nevi made from 100% Sangiovese. The vineyard is located south of Montalcino at 275/320 meters and the soil is galestro with tuff and clay. There are 4,000 vines per hectare and the plants are 25/30 years old. The raining system is spur-pruned cordon and the winery is organic but not certified. The wine is unfiltered and it is aged in 500-liter oak tonneau for 36 months and in bottle
Wild boar with polenta — The meat was long simmered with spices and red wine until it was fork-tender. Polenta was the perfect complement.
Chateau les Ormes de Pez 2001 St.Estèphe made from Merlot, Cabernet Sauvignon and a small amount of Cabernet Franc and Petit Verdot. The wine has hints of blueberry, blackberry, and cassis with a note of spice and a touch of cedar. This is an elegant and wonderful wine.
Our Dessert was a Tarte Tatin made by Michele,
Champagne Nathalie Falmet Brut NV “Le Val Cornet made from a blend of Pinot Noir and Pinot Meunier from a single vineyard in the Côte Des Bar. The soil is Kimmeridian marl covered with Portland limestone. The champagne has hints of apricot, pear, apple and a note of almond.
Champagne Vilmart & C. “Grand Cellier” made from 70% Chardonnay and 30%Pinot Noir. Aging for ten months in used oak casks prior to blending for the second fermentation. The wine spends two years on the lees before disgorgment. It has hints of pear, apple, a touch of
Butterflied leg of lamb on the grill
Grilled leg of lamb ready to be served
Potato and Scallion Salad
Green beans
Brunello di Montalcino 1999 Lisini made from 100% Sangiovese. The are 3,300 plants per hectare in the old vineyard and 5, 400 plants in the newer vineyard at 300 to 350 meters. The grapes are hand harvested and a selection takes place. Fermentation and maceration is in stainless steel with skin contact for 20 t0 26 days. Aging is in large Slavonian oak barrels of 20 to 50 ha for 42 months. The wine is aged another 6 to 8 months in bottle before release. This is a traditional Brunello with hints of red and black fruit, blueberries and rasperries and a touch of violet. It was drinking extremely well.
Brunello di Montalcino Riserva 1999 Poggio Antico made from 100% Sangiovese. The vineyards are at about 480 meters with a south/southwest exposure and are among the highest in the zone. The soil is rocky and calcerous with good drainage. 
Both black and green figs poached in a spiced compote
Spiced Fig Compote served with Almond Pound Cake was an excellent finale.
Champagne
Linguine with Crab and Fresh Cherry Tomato Sauce ready to serve
On the plate
Vino Nobile di Montepulciano Riserva 1999
Our main course was Pork, Rosa di Parma style. This was a roast loin of pork rolled around a filling of Parmigiano-Reggiano and Prosciutto.
To go with the pork, Michele made a Tian of Summer Vegetables.
On the plate
Brunello di Montalcino Riserva 2004 “Vigna Pianrosso” Ciacci Piccolomini d’Aragona made from 100% Sangiovese from
Dessert
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