Category Archives: Sparkling wine

December 23, 2025 · 2:47 am

All that Sparkles for the New Year

 

 

Whether you choose White, Rosè, or Red, Dry or Sweet, Spumante or  Champagne, sparkling wine adds a festive note to every holiday get together. Here are some that you might enjoy.

Conegliano Prosecco Superiore DOCG Rive di Ogliano Brut Natural 2022 BiancaVigna made from 100% Glera from vineyards at 150 to 180 meters. The soil is clayey, limestone and rocky clay. Estate-owned vineyards are located in Ogliano. Named after the “Riva di Ogliano,” the steep hill where the grapes used to make this wine grow. Harvest is in the middle of September. Prise de mousse (sparkling process): the second fermentation takes place in stainless steel tanks (cuvée close) at controlled temperatures with indigenous selected yeasts and lasts 150 days. Tartaric stabilization at low temperature. Bottle refinement for three months before release. This is a complex wine with hints of green apple, pear, peach, stone fruits and floral notes.  Alcohol: 11.5. Residual Sugar 1.5 g/l. $23

Caprettone Spumante Method Classico 100% Caprettone CasaSetaro Production zone Alto Tirone, Vesuvius National Park in the region of Campania. The age of the vineyards is 18 to 25 years. They are at 350 meters and the training system is espalier, guyot trained with a few buds per plant. Vinification: maceration at 4C in steel tanks, fermentation for 18 to 24 days, the second fermentation takes place after about six months. The wine remains on the lees for 30 months and remains in bottle for about 12 months before release.  The Caprettone grape is excellent for making Spumante method classico because it has very good body and produces a round and elegant wine.$25

Ferrari Brut NV Methodo Classico 100% Chardonnay. Trento DOC.  The grapes are picked by hand at the end of August and beginning of September. They come from various communes in the Val d’Adige, Val di Cembra and Valle dei Laghi. The vineyards are between 300 and 600 meters above sea level, with southeast or southwest exposure. The wine is aged for at least 24 months on the lees. Selected yeast from Ferrari’s own cultures are used. The wine has hints of apples, wildflowers and a delicate touch of brioche and undertones of ripe citrus fruit. $30

 

Durello 36 Riserva Extra Brut Metodo Classico DOC made from 85% Lessini Durello and 15% Pinot Noir Sandro Bruno. The soil is volcanic with basaltic rocks. The vineyard is 4 hectares with a southern exposure at 500 meters. The vines are 35 years old. The vineyards are cultivated without the use of pesticides. Manual harvest takes place the 3rd week of September. There is a selection of grapes followed by a soft pressing in a nitrogen saturation at a low temperature. Fermentation is in steel tanks for both grapes. After fermentation the lees are preserved by performing weekly batonnage for 8 months. Sugars 1g/l.  The wine remains on its own yeast for 36 months. It ages in bottle for 6 more months before release. This is an intense wine with mineral aromas. The wine has hints of white flowers, pear, almonds and a note of lemon. $28

Franciacorta  DOCG  Extra Brut 2018 Vintage Collection Ca’ del Bosco (Lombardia) made from 65%  Chardonnay, 5% Pinot Bianco and 30% Pinot Nero from 27 certified organic vineyards. Grapes are hand harvested and each individual bunch is washed and dried. Fermentation takes place for 5 months in oak barrels. The wine remains on the yeasts for an average of 48 months. This is an elegant wine with hints of citrus fruit, apple and pear lemon and a touch of pineapple. One of my favorites. $66

Champagne Boizel Ultime Zero made from 50% Pinot Noir, 40% Chardonnay and 10% Meunier and 30% is reserve wines. Produced only from grapes selected for their high level of maturity.  Dosage Zero  No dosage is used to give the wine greater roundness at the end of the crafting process and all the attention is focused on obtaining a very pure and subtle harmony. The wine is aged on the lees for 5 years. It is a complex Champagne fully developed with hints of peaches, white flowers, gingerbread, lightly toasted almonds and good acidity. $49

Champagne Ruinart Brut Rosé NV made from 55% Pinot Noir and 45% Chardonnay from Grand Cru and Premier Cru vineyards. About 18% of the Pinot Noir added is still wine. It has red fruit aromas and flavors with hints of raspberries and strawberries. $119

Otto Uve, Gragnano della Penisola Sorrentina DOC Made from 60% Piedirosso, Aglianico, and Sciascinoso, and 40% Suppezza, Castagnara, Serbegna, Olivella and Sauca. The eight grape varieties in the blend give this wine its name. It is a tribute to the lesser known grapes of the area. The training system is espalier. The vineyard is at 300 meters.  Harvest began on September 24th and ended on October 8th. The grapes were hand harvested into boxes of 20 kg. After destemming and crushing, maceration with the skins lasted for 5 days, soft pressing of the grapes in a pneumatic press and fermentation in temperature controlled tanks at about 20C. The wine was bottled in the beginning of  December. It should be served chilled and drunk within two years after bottling. It is a slightly frizzante red wine $18

Lambrusco Salamino di Santa Croce IGP ‘RossoViola’ (ruby red in color) 2020 Luciano Saetti made from 100% Salamino di Santa Croce. The vines are 40 years old and the training system is guyot and spalliera. Soil is deep grey clay, sand and silt. Harvest is manual. Grapes are crushed and the resulting spontaneous fermented must goes into steel tanks at a controlled temperature. The alcoholic fermentation process is concluded without the grapes being pressed. The sediment falls spontaneously to the bottom of the tank, avoiding any micro-filtering. The spring after a second fermentation takes place in the bottle initiated by the addition of grape must at a controlled pressure and temperature. It is fermented to dryness. After refinement that takes at least four months, the bottles are hand riddled and disgorged.  The date of this operation is shown on the back label (complete with day, month and year). The wine has hints of violets and red berries with sweet spice notes and a touch of plums.  Organic certified. No sulfur is added to the wines. $21

Moscato d’ Asti DOCG Tre Secoli made from 100% Moscato. There is a soft pressing of the grapes followed by a fermentation in temperature controlled autoclaves. Sugar level is 120 G/L and the alcohol is 5%. The wine has hints of fresh fruit, white peach, apricot and ginger. $12

Asti DOCG Millesimato Cuvage Dolce 2018 made from 100% Moscato. The vineyards are at 250 to 400 meters. Grapes are harvested the first week of September. After pressing the clusters and cold static decantation, inoculation of the selected yeasts takes place with fermentation up to 5.5 degrees alcohol. Maturation of the Cuvèe is for several months in stainless steel on its own yeasts. Maturation on the lees for a minimum of 18 months and 6 months in the bottle before release. Undosed: 100g/l this sugar is the result of the natural sweetness of the must, nothing has been added. The wine has hints of brioche, freshly baked bread, white flowers, and acacia with a hint of vanilla and a touch of pepper. $19. A few months ago I went to a tasting of Asti Spumante at a Japanese restaurant and it worked with the sushi.

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December 27, 2024 · 3:35 am

A Sparkling New Year

There is a sparkling wine for every occasion and at every price point.  Here is a list of sparkling wines that I have tried over the last 12 months for you to enjoy in the New Year. FIOL Prosecco DOC Extra Dry Made from 100% Glera using the Charmat Method. The winery has access to the best growers. Fruit is selected from about 2,300 farmers, accounting for a combined 6,000 hectares (upward of 14,800 acres) of vineyards and terroirs to achieve the perfect blend.  Fermentation lasts for 40 days. “FIOL” means “son” in the Venetian dialect, but these days is more commonly understood to denote a natural leader or friend within a group who happens to stand out. The drive behind FIOL was to produce Prosecco in the authentic style, from the Prosecco heartland in Treviso. The wine has hints of acacia, crab apple and pear with a touch of spice and a note of lemon. Residual Sugar 16 g/l. Alcohol 11% $19

Note:  The FIOL label was named “Coolest Wine Label in the World” by Forbes.com in 2015.  Designed by FIOL co-founder Gian Luca Passi, it features five vertical lines, both a stylized nod to the poles used to support the vines, and a reference to tradition and modernity.

Valdo Valdobbiadene  Prosecco Superiore DOCG Brut made from 90% Glera and 10% Chardonnay from the Valdobbiadene hills at 200 to 300 meters with a southern exposure. There is a soft pressing followed by fermentation with selected yeasts at a controlled temperature.  Produced using the sparkling process know as the Martinotti-Charmat method at a controlled temperature of 61-64F, with subsequent aging on the lees in autoclave for a total of 5 months. Alcohol 11.5 %. The wine has hints of pear, golden delicious apple and floral notes. $24

Berlucchi ’61 Extra Brut made from 85% Chardonnay and 15% Pinot Nero. Harvest is from the middle ten days of August to the first ten days of September. There is a gradual pressing of clusters with fractioning of the must. Alcoholic fermentation takes place in steel vats. The Cuvee is assembled in the spring following the harvest and undergoes a second fermentation in bottles. The wine is aged for a minimum of 24 months  on the lees followed by 2 months after disgorgement. The wine has hints of citrus, apple, pear, peach with a touch of brioche and zesty acidity. $38

Note: It all began when Guido Berlucchi asked Franco Ziliani for help. Ziliani suggested they make sparkling wine as the French do. In 1961 they produced the first vintage Pinot di Franciacorta. It was the first Metodo Classico sparkling wine produced in Franciacorta. The “61” line is a tribute to the “birth” of Franciacorta. The winery is now run by Ziliani’s three children.

Berlucchi ’61 Rosé Brut NV made from 70% Pinot Noir and 30% Chardonnay from the best vineyards in the 19 municipal areas of Franciacorta. The harvest takes place from the middle ten days of August to the first 10 days of September. There is a gentle, gradual pressing of clusters with fractioning of the must; alcoholic fermentation in steel vats. A few hours’ maceration of the Pinot Noir on the skins (rosé maceration) to emphasize the aromas and hue of the grape assemblage. The assemblage of the cuvée is in the spring following harvest with the contribution of 5% of reserve wine consisting of the previous year’s cuvée aged in stainless steel for one year. Second fermentation takes place in the bottles and maturation sur lie for a minimum of 24 months followed by an additional 2 months after disgorgement. Residual sugar 6.5g/l. The wine has hints of citrus fruit, cherry, strawberry, brioche and a touch of spice.” $48

Trento DOC Ferrari “Perlè” Methodo Classico 2017 made from 100% organic Chardonnay from vineyards at 300 to 700 meters with a southeast or southwesterly exposure. The soil is loose, not too deep, and made of volcanic and glacial deposits. There are 4,500 to 5,500 plants per hectare. Harvest is by hand from the middle of September. Fermentation and aging is in stainless steel and the wine remains on the lees for 6 months. This is an elegant well-balanced wine with hints of apple, almonds, and a touch of brioche. I was very impressed by this wine. Residual sugar is 6g/l. $49

Dosaggio Zero Cantina Isera 907 made from 100% Chardonnay. The vineyard is at 500 to 600 meters and the training system is pergola/espalier. The soil consists of glacial deposits of various origin, mainly carbonatic with basalt compounds and local basalt. The soil is tendentially deep, with sandy loamy texture, and diffused skeletons mainly consisting of gravel and mostly loamy sands. Training system is simple Pergola Trentina/ Guyot and the harvest is by hand in September. White wine vinification with soft pressing of the grapes and subsequent fermentation in steel and barrel. Partial malolactic fermentation takes place. After a least six months of aging with yeasts in the cellar, the bottle fermentation takes place. The wine ages on the lees for 40 months. Disgorgement takes place takes place and the bottle is refilled without sugar fully respecting the character and expression of the cuvee. $40

Champagn Charles Heidsieck Brut Resere made from 40% Pinot Noir, 40% Chardonnay and 20% Meunier from 50% reserve wivnes. Of the 60 Champagne crus chosen to produce this cuvée, 3 are pillars of the Réserve style. Oger:  (Grand Cru Chardonnay from the Côte des Blancs) gives it its fleshy and generous notes. Ambonnay: (Grand Cru Pinot Noir from the Montagne de Reims) is synonymous with power, structure and fruity notes. Verneuil: (Meunier from the Vallée de la Marne) ensures its balance and smooth texture.  Vinification varietal by varietal in stainless steel vats with 5 to 10% of the wine vinified in old Burgundy barrels.  It has hints of freshly baked brioche, mango, apricot, plum, dried fruits with a touch of pistachio and almond. $69

Krug Grande Cuvée 170 EME Edition Champagne  made from 45/55% Pinot Noir, 15/20 Pinot Meunier and 25/35 Chardonnay–the percentage depends upon the vintage. The blend is made from 195 wines from 12  different vintages, the youngest from 2014 and the oldest from 1998. It is aged for seven years in the cellars. All Krug Champagnes are aged in used small oak barrels. They are all prestige cuvees made from Grand Cru and Premier Cru villages and are aged longer before release. The overall rating for the vineyards is 98% with Krug’s own vineyards rating 100%.  This is a Champagne with hints of dried citrus fruit, gingerbread, hazelnuts and almonds, a note of honey and a touch of brioche. It has a long finish and a wonderful aftertaste. Fantastic!  This is Michele’s favorite Champagne. $289

Moscato D’Asti “Nivole” DOCG 2022 Michele Chiarlo The vineyards are in the historical area most suited for Moscato Bianco. The soil is of sedimentary marine origin, white and sandy. Training system is guyot and the exposure is south-east/southwest. Manual harvest. There is a soft pressing of the entire grape and the must is stored in a tank at 2 degrees C followed by a slow fermentation in an autoclave at a controlled temperature until a 5% alcohol level is achieved. During this process, a part of the carbon dioxide developed during fermentation remains entrapped, giving the wine its mild, natural effervescence. Before bottling, the wine undergoes a process of microfiltration to give the wine its clarity, purity, and to stop and further fermentation of the yeasts. It is creamy with hints of subtle tropical fruit, peach and apricot with a very pleasing finish and long aftertaste. Residual sugar 120 g/l. $16 half bottle

Reggiano Lambrusco NV “Concerto”  2019 Medici Ermette (Produced at Tenuta La Rampata in  Modena) Red wine, dry and lightly sparkling and fermented naturally. Made from 100% Lambrusco di Sorbara.  The training system is cordon speronato and the soil is clayey. The wine is certified organic. It has hints of red fruit, strawberry, raspberry and cherry.  The wine is dry and fruity with a clean finish and pleasing aftertaste. Concerto is the world’s first single vineyard vintage Lambrusco.  It is served lightly chilled. $26

 

Happy New Year to All!

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November 15, 2024 · 3:18 am

Italian Sparkling Wines for the Holidays

What better way to celebrate the coming holidays or other celebration than with sparkling wine from Italy. The following are four sparkling wines I tasted and enjoyed recently.

The first two are produced by Valdo.  The Valdo Winery is located in the town of Valdobbiadene in the heart of the sub-region Conegliano Prosecco di Valdobbiadene DOCG, in Veneto, Italy. The winery was founded in 1926 by the Society Anonima Vini Superiori and purchased by the Bolla Family in 1938.  I have enjoyed Valdo wines for a number of years.

Valdo “Aquarius” Blanc De Blancs Sparkling Wine Extra Dry Made from a careful selection of the best Garganega and Glera grapes from northeast Italy. The altitude is mostly flat and the soil is alluvial clay. Harvest takes place in September. There is a soft pressing of the grapes and fermentation takes place at a controlled temperature. Produced using the  Charmat  method and then aged in the bottle for about 3 months.  Residual sugar 15 g/l  and 11% alcohol.  This is a fresh, complex and balanced sparkling wine with floral notes, green apple, and tropical fruit. $17.99

What truly sets “Aquarius” apart is its artistic packaging, It is  a collaboration between the Bolla family and Ceci Johnson, founder of Ceci New York. Inspired by the underwater world, the bottle features a hand-painted watercolor design digitally transformed for production. This innovative touch is further enhanced by 3D printing directly on the glass creating a tactile experience while reducing environmental impact by eliminating traditional paper labels.

Valdo Valdobbiadene  Prosecco Superiore DOCG Brut made from 90% Glera and 10% Chardonnay from the Valdobbiadene hills at 200 to 300 meters with a southern exposure. There is a soft pressing followed by fermentation with selected yeasts at a controlled temperature.  Produced using the sparkling process know as the Martinotti-Charmat method at a controlled temperature of 61-64F, with subsequent aging on the lees in autoclave for a total of 5 months. Alcohol 11.5 %. The wine has hints of pear, golden delicious apple and floral notes. $24

FIOL Prosecco DOC Extra Dry Made from 100% Glera using the Charmat Method. The winery has access to the best growers. Fruit is selected from about 2,300 farmers, accounting for a combined 6,000 hectares (upward of 14,800 acres) of vineyards and terroirs to achieve the perfect blend.  Fermentation lasts for 40 days.

“FIOL” means “son” in the Venetian dialect, but these days is more commonly understood to denote a natural leader or friend within a group who happens to stand out. The drive behind FIOL was to produce Prosecco in the authentic style, from the Prosecco heartland in Treviso.

The wine has hints of acacia, crab apple and pear with a touch of spice and a note of lemon. Residual Sugar 16 g/l. Alcohol 11% $19

Note:  The FIOL label was named “Coolest Wine Label in the World” by Forbes.com in 2015.  Designed by FIOL co-founder Gian Luca Passi, it features five vertical lines, both a stylized nod to the poles used to support the vines, and a reference to tradition and modernity.

FIOL Prosecco DOC Rose made from 85% Glera and 15% Pinot Noir. Fermentation lasts for 60 days.The wine is coral in color with hints of raspberry and strawberry, citrus fruit, a touch of lemon and an endnote of white flowers.

FIOL is a maker of Prosecco that is new to me but I am happy I discovered it.

Have a happy Sparkling Holiday.

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July 26, 2024 · 12:57 am

Trentodoc: Sparkling Wines from the Mountains

The sparkling wines of the Trentodoc in Northeastern Italy are unique and worth exploring. Below are 6 wines from the Trentodoc which I had at a recent tasting.

The Trentodoc wine area is surrounded by the Dolomite Mountains. Some of Italy’s finest sparkling wines as well as some of the best Chardonnay and Pinot Noir are produced here.  The vines are grown mainly using the Trentino pergola training system and are grown at an altitude of 200 to 800 meters. With global warming, this may be the  only area where grapes can be planted higher up and the temperature is cooler.  This is the only region where sparkling wines are produced in the mountains.

The grapes used to make Trentodoc are Chardonnay, Pinot Bianco, Pinot Nero and Pinot Meunier. The grapes are harvested by hand and the base wine is aged slowly in the bottle on the lees for a minimum 15 months for a brut wine, to a minimum of 36 months for a riserva. The producers of all of the wines we tasted aged their wines far longer on the lees than the minimum allowed by law.

Giulio Ferrari was the first to produce high quality Metodo Classico sparkling wine in Trento in the early 20th Century. Trentodoc was the first officially recognized Metodo Classico in Italy and among the first in the world.

The Istituto Trento DOC was founded in 1984 and now represents 67 sparkling wine producers, and is the brand’s promoter.

Their symbol has two ‘0’s that resemble the bottom of a bottle being rotated, a distinction of sparkling Metodo Classico production.  Today the Trentodoc trademark can be found on each of the 300 hundred labels of the 67 sparkling cellars.

The Sparkling Wines of Trento DOC

Trento DOC Ferrari “Perlè” Methodo Classico 2017 made from 100% organic Chardonnay from vineyards at 300 to 700 meters with a southeast or southwesterly exposure. The soil is loose, not too deep, and made of volcanic and glacial deposits. There are 4,500 to 5,500 plants per hectare. Harvest is by hand from the middle of September. Fermentation and aging is in stainless steel and the wine remains on the lees for 6 months. This is an elegant well-balanced wine with hints of apple, almonds, and a touch of brioche. I was very impressed by this wine. Residual sugar is 6g/l.

Rotari “Flacio” Riserva” 2015 made from Chardonnay grapes harvested and picked by hand in the best suited vineyards on the hills of Valle dell’Adige. Only the best grapes can become part of the special cuvée destined to make Flavio. The soil plots are carefully selected according to the vintage at altitudes ranging from 820 to 2,600 feet a.s.l. and boast a good balance of clay and lime which gives the grapes power and minerality. Maturation on the yeast for at least 60 months. Vinification: Only a part of the wine is allowed to ferment in barrique, so that the hints of wood give the base wine a delicate aromatic and sensory richness, maintaining its balance and freshness. In the cellar, the passing of time performs magic: the bottle’s particular curvature, designed to let yeast deposit only on a small surface, leads to an even slower organoleptic evolution.  A prolonged resting period of several months enriches the wine with bubbles and ennobles its aromas, to the point of exulting its union with the expedition liqueur.

Note: The name Flavio is the honorific title taken by the Lombard King Rotari to evoke  imperial Roman and Byzantine prestige. The name is emblematic, chosen to celebrate a wine that embodies the most prestigious expression of Rotari’s Metodo Classico style. The wine has hints of citrus fruit, apricot, peaches, honey, a note of yeast and a touch of hazelnut.

Rosè Brut Cantine Monfort  made from 50% Chardonnay and 50% Pinot Noir from hilly slopes of Trento and Pergine Valsugana at 400 to 600 meters. The soil is clay porphyry and sandy and the training system is guyot.  Traditional winemaking method carried out in accordance with the disciplined process named Trento DOC Metodo Classico; refined on the lees for 30 months. This is an intense and complex wine with fruity hints of strawberry, red apple, lemon, a hint of jasmine and a touch of toast.

Dosaggio Zero Cantina Isera 907 made from 100% Chardonnay. The vineyard is at 500 to 600 meters and the training system is pergola/espalier. The soil consists of glacial deposits of various origin, mainly carbonatic with basalt compounds and local basalt. The soil is tendentially deep, with sandy loamy texture, and diffused skeleton mainly consisting of gravel and mostly loamy sands. Training system is simple Pergola Trentina/ guyot and the harvest is by hand in September. White wine vinification with soft pressing of the grapes and subsequent fermentation in steel and barrel. Partial malolactic fermentation takes place. After a least six months of aging with yeasts in the cellar, the bottle fermentation takes place. The wine ages on the lees for 40 months. Disgorgement takes place takes place and the bottle is refilled without sugar fully respecting the character and expression of the cuvee.

Metodo Classico Brut Cesarini Sforza  made from 100% Chardonnay from the Colline  Avisiane, Valle di Cembra and Valsugana. The vineyards are at 350 to 700 meters and the exposure is south/southwest. Soil is loamy with pockets of limestone and porphyric soil.   The first fermentation is in stainless steel tanks and then a secondary fermentation takes place in the bottle. The wine remains on the lees for 24 to 36 months before disgorgment. The wine has hints of apples, peaches, and citrus fruit with a hint of lemon and a touch of toasted almond.

Brut Natural 2017 Moser made from 100% Chardonnay from the Maso Warth and the Cembra Valley. The dolomitic rocks, the Ora del Garda wind, the pergola and guyot trellising system at Maso Warth are perfectly complemented by the chalky soils, terraced pergolas, warm days and cold nights of the Cembra Valley. The blending of the base wines from the different Chardonnay vineyards is a key factor in reaching the balance in the Brut Nature. They want to complement the structure and sapidity of the Maso Warth base wines with the freshness, acidity and notes of golden apple that mark the base wines from the Cembra valley. Fermentation takes place in stainless steel tanks and gives rise to an extreme wine that ages for many months on the lees. When disgorged, the bottles are topped up with wine from the same batch and no added sugar. The wine has hints of apple, white flowers, yeast, citrus fruit with a long finish and pleasing aftertaste.

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May 16, 2024 · 1:34 am

Three Wines with Dinner

Last week friends came over the dinner and I opened 3 bottles of wine that I had gotten as samples.  Our meal consisted of 3 courses.

Berlucchi ’61 Rosé Brut NV made from 70% Pinot Noir and 30% Chardonnay from the best vineyards in the 19 municipal areas of Franciacorta. The harvest takes place from the middle ten days of August to the first 10 days of September. There is a gentle, gradual pressing of clusters with fractioning of the must; alcoholic fermentation in steel vats. A few hours’ maceration of the Pinot Noir on the skins (rosé maceration) to emphasize the aromas and hue of the grape assemblage. The assemblage of the cuvée is in the spring following harvest with the contribution of 5% of reserve wine consisting of the previous year’s cuvée aged in stainless steel for one year. Second fermentation takes place in the bottles and maturation sur lie for a minimum of 24 months followed by an additional 2 months after disgorgement. Residual sugar 6.5g/l. The wine has hints of citrus fruit, cherry, strawberry, brioche and a touch of spice. The “61 line is a tribute to the “birth of Franciacorta in 1961 and to the year Berlucchi produced the first method  classico sparkling wine.” $45

Note: In 1955, Guido Berlucchi, the holder of the noble Berlucchi name, called enologist Franco Ziliani to his home in Lombardy to consult with Ziliani on how to improve his unstable white wines. Ziliani suggested instead creating French-style sparkling wines, and thus the Berlucchi wine dynasty was born in 1961 with the release of the winery’s first bottles. Soon after, in 1967, Franciacorta became a recognized designation due to Berlucchi and Ziliani’s experimentation. Today the winery is run by Ziliani’s three children. 

The wine was a perfect combination with crackers topped with smoked salmon and creme fraiche.

Grillo Sicilian DOC 2022 Stemmai made from 100% Grillo. The grape is native to Sicily and is used for the production of Marsala. Grillo prefers sandy terrain that is sloped and gets a lot of sunlight. The  training system is espalier and there are 450 plants per 2.5 acres. Grillo is an average-to late varietal with maturity reached about the second week in September. The collection of the grapes, pressing, and destemming is totally covered in the air (a method of vinification called “reduction”). The natural settling and fermentation take place at a controlled temperature of 18 degrees for 10 days. Maturation on the lees takes 5 months in steel tanks. The wine has hints of tropical fruit, notes of mango and papaya with a touch of jasmine and white flowers. $13. Note: Sustainably farmed.

With this wine, we had pasta con le sarde, pasta with sardines, raisins and fennel.

Nero D’ Avola  Sicilia  DOC “Gazzerotta” 2021 Tenuta di Famiglia-Pellegrino 1880. Made from 100% Nero d’Avola from the Gazzerotta Estate, Mazara del Vallo, Province of Trapani. The soil is clayey rich in minerals and the vineyard is at 20 meters. The vineyard is subject to water stress and at risk of high maximum temperatures due to its distance from the water. Harvest starts in mid-September. There is a long maceration at a controlled temperature until alcoholic fermentation is completed. The wine is then aged at least for 24 months in steel tanks and barriques. This is a soft red wine with good structure.  It has hints of red fruit, violets, sweet spice, cinnamon and a note of chestnut honey.$15

Note: Gazzerotta is the name for the elegant black and white magpies that fly over the bare fields in autumn.

We enjoyed this wine with rack of lamb crusted with Sicilian pistachios.

Everyone appreciated the opportunity to taste these fine wines for the first time.

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October 30, 2023 · 2:36 am

Tenuta Santi Giacomo e Filippo an Historical Winery

Federica Schir, a publicist for many fine wines in  Italy, has introduced me to several wineries that were new to me.  So when Federica informed me that Marianna Bruscoli, owner & general manager of her family’s winery Tenuta Santi Giacomo e Filippo, would be in NYC, I was only to happy to meet with her.

We met at Norma Gastronomia, one of my favorite restaurants, to taste the wines. It was a very informal and comfortable tasting which I really enjoyed.  Marianna told me about the winery.

Tenuta Santi Giacomo e Filippo is located between Urbino and Pesaro, an area in the Marche region that in the last few years has championed organic farming in Italy. Situated in the heart of Montefeltro, the Tenuta is set in a special ecosystem that is part of Osai faunistica della Badia, a wildlife reserve created in 1979 to protect the diverse natural environment and its thriving bird population. The vineyards are rooted in the best quality soil and the farm was certified organic back in 1997.

The Tenuta covers 360 hectares of which about 12 are covered in vines. The vineyards were planted in 2006 in soil of exceptional quality completely free of chemical residues from herbicides fertilizes or pesticides. The vineyards are between 90 and 220 meters. The first vintage was in 2010. In 2016 a state of the art winery was opened where wines can be aged in steel, oak and clay amphorae.

The Wines

Marche Sparkling Wine Brut “Isabecta” made from a selection of white grapes planted in 2006 at 101 meters.  The soil is silty and the exposure is northwest and southeast. There are 4,000 plants per hectare and the training system is guyot. Manual harvest takes place in September. Fermentation is in stainless steel and the wine goes into an autoclave (25HL sealed tank-Charmat method) were the second fermentation takes place in a pressurized tank. This is a crisp and lively wine within fine bubbles. It has hints of citrus fruits, lime, note of lemon and a touch of cedar with a pleasant almond after taste.

Marche Sparkling Rosé Wine Brut “ Isabecta” made from 100% Sangiovese. Soil is of medium texture which tends to clay with good drainage.The ground cover is with green manure organic certified by the CCPB. This is a fresh fruity wine with fine bubbles and hints of white flowers red fruit, and a touch of brioche.

Mariana said Isabecta de Lominis was the mother of Giovanni Santi and the grandmother of the celebrated artist Raphael. In the 15th century Isabecta inherited part of the estate were the wine is produced.  (My historical note:  Giovanni Santi, the father of Raphael, was the court poet and painter for the celebrated warrior/scholar Federico de Montefeltro, Duke of Urbino.  Nicknamed “the Light of Italy”, Federico is a landmark figure for his contributions to the Italian Renaissance. He had a great library and it was said that only the Vatican had more books. Thanks to his enlightened rule and the money he made as a mercenary, Federico brought a great prosperity to the city. It was said Urbino is una città in forma di palazzo, a city in the form of a palace.)

Marche Bianco IGT Bellantonio – made from Incrocio Bruni 54  This white grape variety is a cross between Sauvignon Blanc and Verdicchio Bianco created by Professor Bruni in the Marche in 1936. The soil is silty. There is a 15 day fermentation in stainless steel with select organic yeasts and no lees contact. There is sterile filtration during bottling and the wine is unfiltered. The wine ages in amphora and in bottle for at least 2 months before it is released. This wine is a tribute to her uncle. The wine has hints of citrus fruit, lemon, white flowers, a note of camomile and a touch of flint.

Marianna said that Professor Bruni experimented with many different varietal crossings and he liked the 54th the best–hence the name. This is the first time I tasted a wine from this grape.

Marche Rosso IGT La Fogliola Rosso made from 100% Sangiovese with a north south exposure at 100 meters. The soil is of medium texture which tends to clay and the training system is spurred cordon. This is a well balanced wine with hints of ripe red berries, strawberries and raspberries.

Marche Rosso IGT “Fortercole” made from Sangiovese and Montepuliciano  from 12 year old vines at 194 meters with an east west exposure. The soil is of a medium packed texture. Fermentation is in oak upright tanks for 15 days and maceration is in oak barrels. The wine remains in the bottle for at least 4 months before release. The wine has hints of blueberries, quince a touch of fig and a note of spice. This is a rich and complex wine with a very long aftertaste. This wine is a tribute to her grandfather.

Marianna said the Tenuta today is a multi purpose estate which contains the Urbino Resort, an ancient peasant village, which has been converted into 6 buildings with 33 rooms for guests, a restaurant which was once a fisherman’s hut, an equestrian center and of course the farm that includes other crops and productions in addition to the vineyards and the winery.

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Filed under Marche, Sparkling wine, Tenuta Santi Giacomo e Filippo

August 8, 2022 · 3:25 am

Easy Drinking Summer Wines

Below are 10 wines for summer drinking. They are all under $20 and  most have a low alcohol content.

IMG_7893Prosecco Rosé DOC Extra Dry Millesimo NV (Veneto) Albino Armani made from 90% Glera and 10% Pinot Noir. The production area is Alta Grave Friulana and the training system is Guyot. When the cuveé is ready a long second fermentation takes place in pressure tanks (Charmat method) for at least 60 days in order to obtain a more refined perlage and complex aromas from the Pinot Noir. This is a fruit forward wine with hints of lilacs, strawberry, and raspberry.  Alcohol 11%  $16

IMG_7894Prosecco DOC Rosè Extra Dry (Veneto)  Corvezzo made from Glera and Pinot Nero. The training system is Sylvoz (variation of the trellis system) and the grape harvest is mechanized. There is soft cold crushing and pressing. The second fermentation is for 60 days using the Charmat method. Residual sugar 12g/l.  The wine has hints of strawberries, notes of citrus fruit and a touch of wildflowers Alcohol 11.5%. $14

IMG_7899Prosecco DOC  Corvezzo made from 85% Glera and 15% permitted grapes. The growth system is Sylvoz and the harvest is mechanized. There is a soft cold crushing  and pressing of the grapes. The second fermentation is for 60 days using the Charmat method. This is a dry Prosecco that has hints of apple and pear with floral notes and a touch of lemon. Alcohol 11.5%. $14

IMG_7888 Colli Euganei Pinella Azieanda (Veneto) Agricola Reassi made from 100% Pinella (white grape). The vineyards are at 120 meters and the exposure is north. The training system in guyot. Harvest is the 2nd week of September.  The soil is clay and silt and there are 4,500 plants per hectare. The vines were planted in 2008. There is a manual selection and harvest of the grapes The grapes are destemmed followed  by a short maceration and a short pressing, Fermentation for about two weeks. at a low temperature. Maturation on the lees until spring with periodic lees stirring.  The second fermentation is in stainless steel tanks using the Martinotti method. The wine remains in bottle for 3 months before release.  The wine is slightly off dry and slightly sparkling (frizzante) with hints of pear, peach, lemon, lime and good minerality. It is very refreshing and easy to drink.  Pinella is a very rare grape variety indigenous to the Colli  Euganei. Alcohol 12%. $19

img_5508montifilliMontefili Rosato (Tuscany) Vecchie Terre di Montefili made from 100% Sangiovese from a 500 meter vineyard first planted in 1995. The soil is galestro and alberese and the training system is spurred cordon. Spontaneous fermentation takes place with indigenous yeast. Skin contact is for 6/7 hours and fermentation is at a low temperature. The wine remains in stainless steel tanks and then in bottles for 3 months. This is a fresh fruity wine with hints of strawberries, raspberries, a touch of red currents and good acidity.  $18

Monte Velho White Esporão (Portugal) made with Antão, Vaz, Perrum and Roupeiro  grapes from throughout the region. The soil is of a granitic/schistose nature with an open clay structure. The average age of the vineyards is 18 years. The grapes are destemmed, cooled, and then pressed followed by a must decantation and fermentation in temperature controlled stainless steel vats. Then centrifuging, stabilization and filtration.   No use of pesticides and herbicides in the vineyards 12.5%. $14

IMG_7895MonteVelho Rosè Esporão(Portugal )made from Touriga Nacional, Aragones and Syrah. The soil is granite/schist with a loam clay structure. The wines on the average are 18 years old. The grapes are destemmed, cooled, and after a brief skim maceration they are pressed. Fermentation is at a controlled temperature in stainless steel vats. Then centrifugation, stabilization and filtration. The wine has hints a strawberries, raspberries and touch of mint. 12.5% $14

img_5527DonnaBeneventano Falanghina IGT (Campania) Donnachiara made from 100% Falanghina. The vineyard is the Torre Cuso, the best location for Falanghina. The soil is volcanic, chalky clay, the vines are 16 years old, the training system is guyot and there are 2,500 vines per hectare. The grapes are not destemmed or crushed before pressing. Cold fermentation is in stainless steel and there is extended maceration. This is a crisp white wine with citrus fruit aromas and flavors, nice acidity and good minerality. It is one of my favorite white wines. Alcohol 12.5  $18

img_5156PINOTPinot Grigio  Alto Adige DOC Peter Zimmer. Made from a selection of grapes from the best vineyards of the valley floor and the steep slopes nearby. The soil here is stony, sandy and extremely chalky. The low yields per hectare and this particular terroir combines for a very particular Pinot Grigio.  The grapes are gently pressed, then clarified through the natural settling of sediment. Alcoholic fermentation is carried out with pure strains of yeast in temperature controlled stainless steel tanks. Malolactic fermentation does not occur. The wine remains on the lees for several months before it is bottled. It has more depth than most Pinot Grigio, with ripe fresh fruit, a touch of pear, and a hint of spice, good mineral character and fresh acidity. Alcohol 12.5%  $17

img_5537 slaveSchiava Alto Adige DOC Peter Zemmer Made from a blend of various varieties of Schiava. The training system is pergola (traditional trellis system). The soil is loamy.  The stems are immediately removed and the grapes are fermented for 8 days at a constant temperature. The must is kept in regular contact with the skins through circulation pumping and gentle pressure from below. This is a fresh fruity red wine with red and black fruit aromas and flavors with a note of strawberry and a touch of bitter almond. It is the perfect red wine for summer. Alcohol12.5%. It should be served slightly chilled $17

 

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Filed under Montefili, Peter Zemmer, Prosecco, Rose, Sparkling wine, Summer wines

December 13, 2021 · 2:04 am

Champagne and Sparkling Wine for the Holidays

Every year at this time, the Wine Media Guild would hold a Champagne tasting hosted by Ed Mc Carthy,  author of Champagne for Dummies.  I looked forward to attending, tasting the wines and hearing “Champagne Ed’s” commentary, which I would write about for this blog.  Because of Covid, the event was cancelled both last year and again this year.  Instead, I will write about the Champagne and sparkling wines that I have tasted over the last few months.

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Cosmico Vino Frizzante IGT Lazio 2019  Casale Certosa made from 100% Trebbiano from the Castelli Romani. The soil is of volcanic origin. The wine ferments in the bottle for about 12 months. Then there is the refermentation in bottle and the wine is disgorged  by hand.  Aging takes place in the bottle. The winery is certified organic. This is a wine with hints of citrus fruit, lemon, a note of pear and a touch of apple with good acidity.

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Benepop Vol.1”Benepop Ancestrale”  Sparkling wine made from 50% Falanghina and 50% Fiano Terre di Briganti The two varietals are separately processed from the beginning. The hand harvested grapes are carried to the cellar in 18kg bins and then double sorted, destemmed and pressed. The must clarifies itself with static gravity in stainless steel vats where it ferments with only the help of the indigenous yeast at controlled temperatures. The partially sweet wine is left to refine on its lees for about 6 months. At the beginning of the Spring the wine is bottled. The natural increase of the temperature favors the resumption of the fermentation inside the bottle and the yeast eats all the sugar in excess. It is recommended to suspend the natural sediment in the bottle before consuming it in order to fully enjoy this fun wine. Just gently turn the bottle upside down. The winery is certified organic and is biodynamic. This a a dry sparkling wine hints of citrus fruit, green tropical fruit, grapefruit and it is a very pleasant wine to drink.

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Prosecco Superiore DOCG 2018 Valdobbiadine Brut Natural Silvano Follador Made from 100% Glera. The soil is marl and clay. Organic and biodynamic farming methods are used but do not have certification. Dosage 0. Residual sugar 0.0% The wine is refined in cement vats for 6 months.  It has hints of apple, pear, white peach and apricot. I was very impressed by this Prosecco.

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DOC Trento Spumante Rosè +4 Reserve 2011 Brute Classico Method Letrari   made from 60% Chardonnay and 40% Pinot Noir grown in calcareous soils. The vineyards are at 400 meters and there are 4,000 vines per hectare. The vines are trained with the traditional pergola trentina system or the modern guyot based on the age of the vines. The wine is aged for 28 months on the lees, four more than required by the official production code.  It is a brut (5,7 g/l – so on the lower side of the brut scale which goes from 12 g/l to 0 g/l). This is a consequence of the aromatic and phenolic ripeness which grants volume and taste on the palate and doesn’t require the “support” of sugar. It is a full bodied Sparkling wine with black fruit aromas and flavors a note of blackberries and a touch of brioche. I have always liked Spumante from the Trentino area and I believe it is the best zone in Italy to grow Pinot Noir. This is a very impressive wine. 

IMG_6050Cuveé Brut Metodo Classico (Champenoise) Tenuta Montauto made from 100% Sangiovese from a 15 year old vineyard at 200 meters on the coast south of Grosseto in the Maremma. The soil is clay and skeleton rich. There are 4,000 vines per hectare and the training system is spurred cordon. The grapes are picked at full maturity by hand and harvest takes place after first week of September. The grapes are gently pressed to obtain a yield of 50%. Fermentation takes place using the cold techniques to enhance the aromas. Sugar 4.5 g/l.  This is a crisp, fresh fruity wine with hints of citrus, flint, a touch of passion fruit and a note of brioche. This was the first time I tasted a sparkling wine from Sangiovese made by the Champenoise method and I was impressed.  

IMG_5965Franciacorta DOCG Satèn Brut “1701”  2016 Società Agricola Cazzago San Martino made from 100% Chardonnay from a 10 hectare vineyard with morainic terrain with stones. The training system is guyot and there are 4,500 plants per hectare. Harvest takes place at the end of August. 80% of the hand picked selected grapes are crushed in a pneumatic press and fermented in steel tuns at a controlled temperature. 20% undergoes cold maceration with fermentation in new barriques. Aging is for 7 months in steel or barriques.  The second fermentation takes place the spring following the harvest. The wine remains on the lees for at least 30 months and 3 to 4 months following the disgorging. The wine has hints of citrus fruit, yellow fresh fruit, with a hint of brioche and a touch of pastry cream.

IMG_5795Reggiano Lambrusco NV “Concerto”  2019 Medici Ermette (Produced at Tenuta La Rampata in  Modena) Red wine, dry and lightly sparkling and fermented naturally. Made from 100% Lambrusco di Sorbara.  The training system is cordon speronato and the soil is clayey. The wine is certified organic. It has hints of red fruit, strawberry, raspberry and cherry.  The wine is dry and fruity with a clean finish and pleasing aftertaste. Concerto is the world’s first single vineyard vintage Lambrusco.  It is served lightly chilled.

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Billecart-Salmon Brut Reserve NV  Made from 40% Pinot Meunier, 30% Pinot Noir and 30% Chardonnay. It has tiny bubbles, a fruity delicate freshness with hints of citrus fruit, ginger and a touch of brioche. It has become one of my favorite champagnes.

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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. 

IMG_5693Champagne 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 brioche and a hint of hazelnut.

IMG_5692Roses de Jeanne Champagne “Côte de Béchalin”. Cedric Bouchard. 100% Pinot Noir from the 1.5-hectare lieu-dit of Val Vilaine. The production is very limited.  This is a single-vineyard, single varietal, and single vintage, zero dosage Champagne, organic farming, low yields and harvesting at the right moment. Only free run juice is used and fermentation is in stainless steel with indigenous yeast. There is no filtering, fining or cold stabilization. The wines are bottled with no dosage under less pressure. This is full-bodied Champagne with hints of fruit, spice, lively acidity, a touch of pear and ginger, a note of dried flowers and a long and lingering finish.

IMG_6385 2Champagne 2014 Pierre Gimonnet & Fils made from 100% Chardonnay from 20% Cramant Grand Cru, 38% Chouilly Grand Cru, 32% Cuis 1er Cru and 10% Vertus 1er Cru. The soil is mostly chalk. Fermentation is in stainless steel. Malolactic fermentation takes place and the wine remains on the lees for 65 months. The wine was disgorged in September 2020. The wine has notes of tropical fruit, with hints of mint and orange peel.

Merry Christmas and Happy New Year

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Filed under Champagne, Champagne Wilmart & Co, Lambrusco, Prosecco, Sparkling Benepop, Sparkling wine

November 4, 2021 · 8:10 pm

L’Angolo Divino – A Perfect Wine Bar

Every time Michele and I are in Rome we go to L’Angolo Divino, a wine bar just off Campo dei Fiori. This time it was a mild sunny day and we were able to sit at tables outside in a charming piazza a few steps from the restaurant.

IMG_6199 We have known the owner Massimo Crippa for many years.  I enjoy speaking to Massimo about wine. Sometimes I will choose the wines and sometimes I will ask Massimo to choose the wine for me. This time I asked Massimo to select 3 local wines from  around Rome.

IMG_6182Cosmico Vino Frizzante IGT Lazio 2019  Casale Certosa made from 100% Trebbiano from the Castelli Romani. The soil is of volcanic origin. The wine ferments in the bottle for about 12 months. Then there is the refermentation in bottle and the wine is disgorged  by hand.  Aging takes place in the bottle. The winery is certified organic. This is a wine with hints of citrus fruit, lemon a note of pear and a touch of apple with good acidity.

IMG_6189 2Assortment of Italian Cheese – We asked Massimo to choose a variety of local cheeses which were served with chestnut honey.

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Assortment of meat – including mortadella, coppa and prosciutto

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Olive paste and zucchini Bruschetta

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Fresh Bufala Mozzarella with olive oil and herbs

I asked Massimo for two wines made from the Cesanese grape that comes from the hilly region south of Rome.  This grape variety comes in two distinct types, the large-berried Cesanese Comun, and the less widespread Cesanese di Affile. The two are united in both Cesanese del Piglio DOCG wines and Cesanese di Olevano Romano DOC wines.  Cesanese di Affile, which is considered the superior of the two, has its own Cesanese di Affile DOC.  Massimo chose two wines which were different in style.


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Cesanese Olevano Romano Càlitro 2016. Piero Riccardo Lorrella Reale made from 100% Cesanese di Affile. The soil is sandstone from the cretaceous period. The wine is aged for 34 months in wood and another 24 months in bottle before release. This is a medium bodied wine with hints of cherry,  pomegranate, red plum and cranberry. Very enjoyable.

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Casale Della Ioria Torre Del Piano 2018 made from 100% Cesanese Piglio Superiore Riserva. This dry red wine comes from a vineyard with volcanic soil at the beginning of the Ernici mountains. The training system is guyot, there are 3,500 vines per hectare and the vineyard was planted in 1986.  Maceration on the skins takes place, then fermentation in  stainless steel for 15 days. Malolactic fermentation is in steel. The wine then ages in barriques for 8 months. This is a full bodied wine with hints of sweet red plum, sweet pomegranate and vanilla.

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Zucchini Torta

L’Angolo Divino Via dei Balestrari n.12/14 angolo con Vicolo del Giglio n.6 Roma 39 06 6864413

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Filed under Calitro Cesanese, Casale Certosa Cosmico, Casale Della Ioria, Cesanese, Italian Red Wine, L'Angolo Divino, Lazio, Sparkling wine

October 31, 2021 · 11:12 pm

A Wine Tasting in Florence

It is always a pleasure to see Riccardo Gabriele of Pr-vino  in NYC or Italy. A little over a week ago, when I was in Florence, Riccardo managed to take the time to meet me there so I could taste some of the wines he represents. The tasting was held at da Burde a very traditional Florentine restaurant about a 20 minute drive from the center. Also at the tasting was Ciro Beligni owner of Le Volpi e l’Uva, the best wine bar in Florence.

The White Wines


IMG_6020Falanghina del Sannio DOP 2018 made from 100% Falanghina Fontana Vecchia.  The vineyard is at 350 meters and the soil is argillaceous with lime rich marlstone outcrops. The training system is guyot and harvest is the third week of September. Vinification with direct pressing of the grapes at a controlled temperature. Fermentation lasts for 7 days. The wine is aged in steel before it is bottled. It has hints of citrus fruit, lemon, lime with a touch of green apple. I visited this winery a few years ago on a press trip with Campania Stories and I am a big fan of Falanghina.

IMG_6022Bianco Toscana IGT 2019 made from 100% Colombiana Bianca Fattoria Fibbiano. The grapes undergo cold maceration at 10 degrees celsius in steel tanks for ten days. Then the grapes are pressed to ferment the must at 12 degrees celsius. This is done with the aid of selected yeasts which preserves the character of the grapes. The wine then remains in concrete tanks for 4 months before being bottled. The wine has hints of rich fruit, pineapple, papaya and notes of pressed flowers with good acidity. Note The Cantone family of Fattoria Fibbiano found this rare white Colombiana grape among the rows in their vineyards. It is identical to the grape grown in Lombardy with the name Verdea. It is named after a wandering Irish Monk Colombiano.

IMG_6027Friuli Colli Orientali Sauvignon Blanc 2018 “Genesis” Butussi  made from 100% Sauvignon Blanc grapes from a single 40 year old vineyard with a southwest exposure. The soil is of alluvial and colluvial origin, composed of marls deep down and calcareous stones on the surface. During manual harvest  the grapes are picked at optimum ripeness  at the break of dawn. The grapes are destemmed and undergo cold maceration for 24 hours. Only the free run juice is used. Stabilization lasts for 3 days. The first two days the must is kept moving and on the third day it undergoes static clarification. The juice in then racked and fermented at a controlled temperature. !5% of the wine is fermented in traditional oak, the rest in stainless steel. The wine is usually bottled during the week after Easter according to the lunar calendar. It  has hints if citrus fruit, herbs, sage, grass and a hint of white peaches.

IMG_6024GiovinRe Toscana IGT 2018 Michele Satta made from 100% Viognier. Harvest is the first week of September. The grapes are harvested at full maturation and whole bunches are placed in the  press. The must is decanted for 3 days at 5 degrees and racked. Following the yeast inoculation during the early fermentation, the wine is poured half in old barriques, previously cleaned and polished, half in cement.  Here the alcoholic fermentation takes place and the wine is kept until January without malolactic fermentation taking place. The frequency and number of batonnage are determined by tastings. Once assembled the wine remains in stainless steel tanks for 2 months until the bottling. Then it ages one year in bottle before being released.  This is a white wine that will age.

IMG_6026Friuli Colli Orientali Bianco “At Oasi” 2017 Aquila Del Torre. Made from 100% Picolit grown on hillside terraces. The soil is flysch, interbedded clayey-textured marl and sandstone. The vineyard is at 175/ 300, the training system is guyot simple and there are 5,000 vines per hectare. The wines are 14 years old on average and the exposure is south/southwest. Spontaneous fermentation with native yeasts in French oak barrels. The wine remains on the lees for 12 months. This is a dry white wine with hints of citrus, floral notes and a touch of balsam.

IMG_6050Cuveé Brut Metodo Classico (Champenoise) Tenuta Montauto made from 100% Sangiovese from a 15 year old vineyard at 200 meters on the coast south of Grosseto in the Maremma. The soil is clay and skeleton rich. There are 4,000 vines per hectare and the training system is spurred cordon. The grapes are picked at full maturity by hand and harvest takes place after first week of September. The grapes are gently pressed to obtain a yield of 50%. Fermentation takes place using the cold techniques to enhance the aromas. Sugar 4.5 g/l  This is a crisp  fresh fruity wine with hints of citrus, flint, a touch of passion fruit and a note of brioche. This was the first time I tasted a sparkling wine from Sangiovese made by the Champenoise method and I was impressed. 

Another time the Red wines

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Filed under At, Butussi, Fabbiano Colombana, Falanghina, Fontana vecchia, Michele Satta -GiovinRE, Sparkling wine, Tenuta Montauto