Taittinger Champagne, Calvisius Caviar and Jacques Torres: Christmas in July

The program read: Champagne Taittinger presents The Art of Celebrating The Holidays, Christmas in July.

 As soon as I arrived I was given a glass of Taittinger Champagne and bottles of Taittanger Champagne were everywhere. One room featured oysters, clams, shrimps and lobster to go with the Champagne.

It was shaping up as quite an event and the Taittinger Champagne and Calvisius Caviar seminar that I had signed up for was not going to start for another half hour.

Chantelle Pabros, Vitalie Taittinger and John Knierim

The moderator for the seminar was Vitalie Taittinger, Aristic Director, Taittinger Champagne.

She said that Taittinger is one of the few remaining family owned and operated Champagne houses. It is located in Reims, France. Its distinctive style is influenced by a greater proportion of Chardonnay in the blends and a longer aging period before release. The panel members were Chantelle Pabros, Sommelier, and John J. Knierim from Calvisius Caviar.

John said that Calvisius is an Italian company located in Calvisano, between Milan and Venice. It is the world’s largest farmed caviar producer accounting for 20% of global caviar production from its 150 acres of sustainable aquaculture pools.

There were four champagnes matched with caviar. The Caviar was on small metal spoons next to each champagne. John said caviar should only be served using mother of pearl spoons because a metal spoon could change the taste. Since we only had metal spoons he suggested we put the caviar on the out side of our hand just below the thumb and taste it that way. 

Champagne Taittinger Brut La Française NV made from 40% Chardonnay, 35% Pinot Noir and 25% Pinot Meunier. This is a champagne with aromas of peach, white flowers and brioche with fresh fruit and a touch of honey on the palate. $59.99

Paired with Calvisius Caviar Traditional Prestige. White Sturgeon (Acipenser Transmontanus) from the Pacific Coast of North America between Alaska and Baja California. The eggs are large, about 3 millimeters, color: dark gray to black. It requires about 11 years of the sturgeon life cycle. Delicate and elegant with hints of cream, butter and sea salt. 28 grams $74.99

Champagne Tattinger Prélude Grands Crus NV made from 50% Chardonnay and 50% Pinot Noir. Fresh citrus aromas and flavors with hints of white peach and a touch of cinnamon. $94.99

Paired with Oscietra Caviar Oscietra Classic (Acipenser Gueldenstaedii) Also known as Russian Sturgeon. it is an ancient species originally native to the Black Sea, Caspian Sea and the Azov Sea. Medium size eggs 2.6 to 2.9 millimeters. It requires a 12 to 13 year life cycle. It is a firm egg, dark brown in color with a golden hue. It has a rich nutty and creamy flavor with a hint of the sea. It was a perfect combination with the croissant and brioche aromas and flavors of the Champagne. 28 grams $ 119.99

Champagne Taittinger Comtes de Champagne Blanc de Blancs 2006 100% Chardonnay. This is a complex Champagne with hints of citrus fruit, lime blossom and a touch of grape fruit. $198.99

 Paired with Calvisius Caviar Siberian from Siberian Sturgeon (Acipenser Baerii) native to the fluvial basins of Siberia, from the Ob river to the Kolyma river and in the Baikal Lake. Its caviar has size that varies with age, 2.2 to 2.7 millimeters, in shades of grey and amber. It requires 6 to 8 years of the sturgeon life cycle. 28 grams\$ 261.99

Champagne Taittinger Comtes de Champagne Rosè 2006 Made from 30% Chardonnay and 70% Pinot Noir. Delicate bubbles, complex aromas of strawberries, cherries and black currants and a touch of almond on the finish. $261.99

Calvisius Caviar Oscietra Royal. Special selection of Oscietra that has large grains that are dark brown with shades of amber. The roe has a velvety firm texture evoking rounder and more balanced flavors than the Classic. It is rich and creamy with notes of butter, hazelnut and a touch of the sea. 28 grams $139.99

John said that in theory this should not have paired well but to him it was one of the best pairings and the other two panel members agreed.

Jacques Torres

On the way out I saw in another room Jacques Torres, the famous chocolate and confectionary maker.

I sampled all of the chocolates, the macaroons, the chocolate cookies and last but not least the chocolate caramel popcorn.

It was an evening to remember and I kept thinking why wait for the holidays to celebrate with Taittinger Champagne, Calvisus Caviar and Jacques Torres chocolates? it was all so wonderful on a summer evening in NYC.

For more information www.taittinger.fr and http://www.calvisius.com

Tom Maresca on Beaujolais Crus for Summer

Some Fine Beaujolais Crus, Including Drouhin’s New Ones

Tom’s Wine Line  https://ubriaco.wordpress.com/

Nobody needs to be told that deep summer is Beaujolais weather. I’ve been enjoying some old favorites for two months now, and I’ve also had the pleasure of discovering Drouhin’s new selection of three excellent Beaujolais crus, a Brouilly, a Fleurie, and a Morgon.

For me, the cru wines of Beaujolais are the quintessence of Beaujolais. Call me a snob (I probably am), but I never drink Beaujolais Nouveau: When I want candy, I will walk over to Li-Lac Chocolates and get some good stuff, thank you. And I only occasionally drink simple Beaujolais, from the larger zone that surrounds the heartland of the 10 crus. More often, I opt for a Beaujolais Villages, a smaller, better zone, and then usually from a producer I know and respect, such as Roland Pignard. But most often, my Beaujolais of choice comes from one of the named and quite distinctive crus – Brouilly, Côte de Brouilly, Chénas, Chiroubles, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié, and Saint Amour.
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There are many excellent producers in these appellations, some quite small, some quite sizable. Probably the best known in this country – and certainly the most widely available – is Georges Duboeuf, who produces Beaujolais in every category from the simplest to the most rarefied. Obviously, he is a big producer, and a pretty good one, though I usually find his wines ho-hum: They just taste too industrial to me, too made-to-a-formula.

Among the big producers, I think Jadot does a better job: I like particularly its well-structured Château des Jacques Moulin-à-Vent. Indeed, I have strong memories of visiting this cru years ago, when the iconic windmill had just been restored and was set to turn again for the first time in many decades. Jadot, I believe, was a major supporter of the restoration, and most Beaujolais old-timers saw the event as a kind of rebirth for the whole zone. It may be just post hoc, but in fact the wines of all the Beaujolais crus have been steadily improving ever since.
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Moulin-a-Vent is popularly supposed to be the longest-aging Beaujolais, and it is certainly true that in a good vintage it will age beautifully for sometimes up to 20 years – but so will Morgon and Chénas, and I’ve tasted (admittedly ideally stored) 20- and 30-year-old bottles from several other crus that drank beautifully, with an almost Burgundian grace. But ageworthiness is only an added attraction of a good Beaujolais: What really counts in all the crus are their youthful charm and exuberance, their lightness of touch and sheer refreshing enjoyability.

The bottles I like best almost always come from smaller growers who cultivate very particular terroirs and microclimates. They won’t all be available everywhere, but they are worth the trouble of seeking out. Just because a wine offers light and pleasurable warm-weather drinking doesn’t mean it has to be anything less than a real and interesting wine. Some really fine ones include Jean-Paul Brun’s Terres Dorées Côte de Brouilly, Julien Guillot’s Ultimatum Climat Chénas, and Coudert’s Clos de la Roillette Fleurie.

I have made no secret of my admiration of the house of Drouhin’s fine Burgundies, so I was more than a little interested to find that three Beaujolais crus have been added to its portfolio. The Brouilly, Fleurie, and Morgon are all grown and vinified in the Domaine des Hospices de Belleville properties – 34 acres in all – under an exclusive partnership agreement that gives the Hospice the advantage of Drouhin’s viticultural know-how and distribution while still retaining the concentration of the small grower’s familiarity with the vineyards and its commitment to them. I tasted three samples – all 2014 vintage – and found each classically true to its appellation.
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The Brouilly smelled of cherries and blackberries and tasted lightly of strawberry. It was characteristically dry and acidic, even a touch austere, with a long spice and leather finish – thoroughly enjoyable.

The Fleurie, a slightly bigger wine, showed scents of blackberry, earth, and black pepper. It was rounder in the mouth and less obviously acid, with dark berry flavors up front and a berry/pepper finish. Again, completely enjoyable, and a seemingly fine companion for any summer meal.

The Morgon, finally, was the biggest and most structured of the three, with an earthy, almost meaty nose with undertones of tar and bramble, an almost zinfandelish character (top quality zinfandel, to be sure). In the mouth, it was completely dry and sapid, rich with notes of blackberry, bramble, and earth, and with a long berry finish. Because of flavors like that, Morgon has always been one of my favorite Beaujolais crus, and this example instantly moved to the top of my short list.

All three will probably hold well, with no loss of youthful charm or vigor, for three to five years before any tastes of maturity set in – so, while these Beaujolais don’t need cellaring, you don’t have to fear putting a few of them away in a quiet corner for future enjoyment. If the stories I’ve heard about the horrific hailstorms in Fleurie this spring are half true, that may not be a bad idea.

From Puglia: The Wines of Azienda Vinicola Cantele

Paolo Cantele is the brand manger for the Cantele Winery in Puglia. We have met several times in the past, most recently at a tasting organized by Radici del Sud 2016 in Puglia where I tasted his wines again. I liked them and decided it was time to write about them.

Paolo Cantele

Paolo said the winery was founded in 1979 by Gianni Cantele and his sons Augusto and Domenico. The Cantele family now owns 50 acres of vineyards and manages/rents an additional 120 acres in the township of Guagnano in southern Puglia. Paolo said it is a family affair, his older brother, Gianni, is the winemaker and the other family members take part in running the winery.

The Wines

Chardonnay IGT Salento, the production area is Guagnano (LE) and Monternesola (TA) 100% Chardonnay.The training system is guyot and there are 5,000 plants per hectare. Harvest is the first ten days of August.

The grapes are destemmed, crushed and gently pressed. The must is cooled to 10C in order to allow for natural fining. Alcoholic fermentation is carried out in stainless steel vats at 15C. Paolo said the wine should be drunk young. It has fruity citrus flavors and aromas with a hint of juniper.

“Amativo” IGT Salento, Production area is Guagnano (LE) ,Sava (TA) and San Pietro Vernotico (BR) made from 60% Primitivo and 40% Negroamaro. The vines are head- trained (alberello) and there are 5,000 plants per hectare. Primitivo is harvested in early September and the Negoramaro in late September. After being destemmed and crushed, the must is macerated with skin contact for 12/15 days during which délestage is employed on a daily basis. Fermentation is temperature controlled. After malolactic fermentation is completed, the wine is aged in barriques for about 12 months. Paolo said the wine can age for 4 to 6 years. The wine has nice fruit hints of dried figs, spice and a touch of vanilla.

Negroamaro Rosato IGT Salento , production area Guagnano (LE) 100% Negroamaro. The training system is spur-pruned cordon and there are 5,000 vines per hectare. Harvest takes place the second half of September. Paolo said the grapes are macerated for 12 to 24 hours in order to extract the correct color from the skins and the classic aromatic notes of Negroamaro. The free-run must is fermented at 14/15C in stainless-steel vats where it remains until alcoholic fermentation is completed. The wine is aged in stainless steel until it is bottled. This is a well-balanced fresh wine with hints of strawberry and cherry. Paolo said the wine should be consumed upon release or with in a year or two.

Salice Salentino Riserva DOC, production area Guagnano (LE). 100% Negroamaro. The vines are pruned-spur condon trained and there are 4,500 vines per hectare. Harvest takes place at the end of September. After being destemmed and crushed, the must is macerated with skin contact for about 10 days. Fermentation is carried out at 25/26C. Once malolactic fermentation is completed, the wine is aged 1 year in 2-year-old barriques and about 6 months in bottle before release. The wine has hints of candied fruit, spice, and tea and is well balanced. Paolo said the wine is ready to drink but will continue to evolve for 3 to 4 years.

Primitivo IGT Salento Production area: Sava (TA), Torricella (TA) and San Pierto Vernotico (BR) 100% Primitivo. Vines are head trained (alberello) and there are 4,500 plants per hectare. Harvest is in early September. After being destemmed and crushed, the must macerates with skin contact for 6/7 days. Fermentation is carried out at 25/26C. The wine is then aged for about 6 months in barriques. The wine is ready to drink but will continue to evolve for 3 /4 years. The wine has hints of sour cherry and prune with spicy notes.

Tom Hyland on the Vietti Sale

The Vietti Sale -The Krause Viewpoint

 

Vineyards below the town of Castiglione Falletto, home to the Vietti Winery(Photo ©Tom Hyland) http://www.learnitalianwines.com

Earlier this week, the news that the Vietti winery of Castiglione Falletto, in the heart of the Barolo production zone had been sold, was leaked to the press in Italy and America. Instantly, those on Facebook and Twitter had their say; all were surprised, while others were shocked, with some even being incensed. How could a famous Piemontese producer sell their winery and vineyards to an American family?

As is typical these days, most of the comments were knee-jerk reactions; I personally thought that much of the doom and gloom was unfounded. I based this on the fact that I have known Luca Currado, co-proprietor and winemaker at Vietti for more than fifteen years and have found him to be as passionate and as devoted to the wines of Piemonte as anyone in the region. He is not the type of individual who would make this sale for a quick dollar.

I asked Currado if he wanted the true story written; he agreed and gave me some very enlightening answers, explaining the reason for the sale. The article appeared at wine-searcher.com (click here).

I mentioned that I have known Luca Currado (as well as his wife Elena and his mother Luciana) for several years. I would like to point out that I also know one of the Krause family that purchased Vietti. Last September, while visiting Piemonte, I met Tanner Krause, son of Kyle Krause, who first contacted Currado about the sale and engineered this transaction. I met Krause at the Enrico Serafino winery in Canale (the Roero district), which the family had just purchased.

I’ve kept in touch with him and asked him a few days ago for his side of the story. He was extremely gracious, and answered all the questions I brought up.

A bit of background here: the Krause family owns the convenience store chain Kum & Go, based in Iowa. Tanner’s grandfather and great-grandfather partnered in 1959 to open their first store in Hampton, Iowa. Today, Tanner notes, there are approximately 430 stores in 11 states; Tanner is the fourth generation of his family to work in the business.

I asked Krause how their interest in Italian wineries – specifically those from Piemonte – originated. “Our business interests in Italy came through my family’s Italian heritage and the passion and admiration for Italy, which came through my aforementioned great-grandfather,” replied Krause. “His name was Anthony Gentle, née Antonio Gentile.

“My father’s efforts over the past few years are to reconnect the future generations of our family with the past. We came to the Piedmont region for a love of the wines and stayed for a love of the people. Enrico Serafino, with its rich history of award-winning wines and current prestige of being one of Italy’s top sparkling wine producers is a great opportunity to share the wines of Piedmont with wine lovers everywhere,” Krause says.

While I do not have access to every detail of the sale (understandably), I did learn that the Krause family had been purchasing vineyards in the Barolo production zone over the past year. This total of 12 hectares (29 acres) are now set aside for Vietti. “Luca and his team will have these vineyards at their disposal,” Krause notes. Would the Krauses tell Currado how to use these vineyards? “Any vinification questions will have to be answered by him,” Krause told me.

Krause also gave me a second answer to the question of his family’s input regarding winemaking; it is evident that Currado will have the final say. “Luca is a maestro. We trust him 100%. He will have the freedom to work his magic.”

One final note about Kum & Go, regarding selling wines and the possibility of selling Vietti wines in their stores. Krause told me that they do sell wine in some stores, where the law allows. “However, we do not sell any wine in which we have an ownership interest in our stores and have no intention to in the future. The businesses are completely separate.

“We do not have a separate distribution company for alcohol. With Vietti in both the winemaking and the sales, nothing will change. Business will remain as usual.

“Imagine it this way. There’s a Michelin-starred restaurant with 36 seats and a 100 square meter kitchen. The restaurant now has a 200 square meter kitchen to serve the same number of seats.”

My thanks to Kyle Krause for taking the time to answer my questions about the sale of Vietti to his familybarolo”

A Winery Named Ciù Ciù: Certified Organic and Vegan

When I was in Rome in February we went to Ar Galetto restaurant in the Piazza Farnese. It was warm enough to sit outside and Michele loves the view of the fountains and Palazzo Farnese, where much of the opera Tosca is set.

I ordered spaghetti with fresh anchovies. With it I ordered a wine with the unlikely name of Ciù Ciù (pronounced choo choo) made from the Pecorino grape from the region of the Marche. I had first enjoyed this wine in NYC at Ribalta Restaurant with Paolo Agostinelli who represents the winery. It was the perfect wine to go with the spaghetti.

This is what Paolo told me about the Società Agricola Ciù Ciù winery. It is family owned and run and was established in 1970 by Natalino Bartolomei and his wife Anna. Today the winery is run by their sons Massimliano and Walter.

In the beginning, the focus was on indigenous grapes: Trebbiano, Passerina, Pecorino, Montepulciano and Sangiovese. Later they expanded into the Verdicchio del Castelli di Jesi and the Lacrima di Morro d’Alba area. They also have some international grape varieties. The philosophy of the winery is that the best wine is made in the vineyard, not in the cellar.

The Ciù Ciù winery is certified organic and since the 2014 vintage, the wine is certified vegan. The winery is located in the middle of the Piceno hills, at Offida (Ascoli Piceno). It is in the Rosso Superiore production area and its vineyards extend over 150 hectares.

The White Wines

Passerina “Evoè” Marche IGP 2015 100% Passerina The vineyard is at 250 to 300 meters and the soil is of medium texture. They use the spur pruned training system and the hand harvest takes place at the end of September. This white wine is fermented at a controlled temperature in stainless steel and refining does not take place. It is any easy drinking aromatic wine with fresh citrus aromas and flavors and nice minerality. Paolo said it is ready to drink right after the harvest.

Pecorino “Mertettaie” Offida  2015 DOCG 100% Pecorino, the vineyard is at 280 meters, vines are spur pruned cordon trained and the soil is medium mixture and clayey. Harvest is the last ten days of September. Paolo said the wine  is cold macerated in stainless steel and then fermented in botti (25hl) with indigenous yeast. It is also aged in the same botti for 6 months  and 3 months in bottle before release. This is a dry white wine with good minerality, notes of citrus fruit and a touch of acacia.

Vino Spunamte Merlettaie Brute NV made from 100% Pecorino. Vineyard is at 280 meters, spur pruned cordon training and the soil is of medium mixture quite clayey. Harvest is by hand the first ten days of September. The decanted must is fermented with selected yeasts at controlled temperatures. The Charmat-Martinotti method is used, the sparkling process lasts for 25 days, refining with yeast for 5 months and 3 months in bottle before release. It has very fine bubbles with hints of citrus fruit, apple and almonds with mineral undertones.

The Red Wine

Marche IGT Rosso 2011 “Oppîdum” made from 100% Montepulicano. The vineyard is at 300 meters, with medium mixture clayey soil, spur pruned cordon training and the harvest takes place at the end of October. Fermentation is on the skins for 20 days followed by malolactic fermentation. 30% of the wine is aged in barriques and 70% of the wine in 10 hl barrels for 12 months. The wine is in bottle for 6 months before release.

Rosso Piceno Superiore DOP 2013 “Gotico” Montepulciano 70% and Sangiovese 30%. The vineyard is at 300 meters, spur pruned cordon training, medium mixture soil and the harvest takes place the second half of October. Traditional red wine fermentation takes place with a cold drawing of the wine. Paolo said the wine is aged in botti. Depending on the vintages we use 25 to 35 hl botti and we keep the wine for 12 to 18 months. The 2013 vintage was aged for 18 months as the weather was really hot and we needed to soften the edges more.  This is a full-bodied wine with hints of black fruit, spice and a touch of vanilla.

 Offida DOC Rosso 2009 “Esperanto” Montepuliciano 70% and Cabernet Sauvignon 30%. The vineyard is at 300 meters, spur pruned cordon training, and medium mixture clayey soil. The harvest is by hand: the end of September for the Cabernet and the end of October for the Montepulciano. There is a long fermentation on the skins; a daily cold drawing of the wine both in stainless steel and barriques. Paolo said the wine  is aged in mid-toasted French oak barriques for two years and then bottled for 2 more years before going to the market.  This is a well-structured wine with hints of plums, cherries, a touch of spice and leather.

 

Radici del Sud: Minutolo, Ciro and the List of Award Winning Wines

After I arrived in Puglia for Radici del Sud, I spent two nights traveling around the region and even stayed in a trullo, one of the cconical stone structures so typical of the region.

Then we returned to our original hotel outside of Bari where we were reunited with the wine buyer members of our group for another tasting called “Discover Ciro Wines from Calabria” where 4 producers show one wine each. All are imported into the USA. Ole Udsen, “Mr Puglia,” did the translation and added his comments on Ciro wines in general.

Cirò Rosso 2013 Classico Superiore ‘‘A Vita” made from 100% Gaglioppo from vines up to 45 years old. Grapes are destemmed and fermented in stainless steel using only ambient yeast and the wine is aged in stainless steel tanks. The winery is certified organic.

Francesco de Franco from A Vita

The wine has hints of cherry, faded roses and tobacco with a very nice finish and aftertaste. 

Cirò Rosso 2013 Classico Superiore Cataldo Calabretta 100 % Gaglioppo. The vines are bush trained and are 15 years old. The soil is clay and limestone and there are 5,000 plants per hectare. The harvest is by hand the third week of October. Fermentation is spontaneous with native yeasts and there is a two-week maceration without temperature control. The wine is aged for 10 months in glazed cement tanks. It remains in the bottle for 7 months before release. The estate is certified organic.

Ciro Rosso  2012 Classico Superiore  Scala, 100 % Gaglioppo. Soil is clay and sand and the exposure is south/southeast and the 10 year old vines are espalier trained. The grapes are destemmed and maceration takes place at 77°F until the fermentation is completed. After soft pressing, the wine is then racked and left in cement tanks for a minimum of 10 to 12 months. This is a robust wine with good red fruit and hints of sour cherry. 

Ciro Rosso Classico Superiore 2012 Cote di Franze made from 100% Gaglioppo. The vineyard is at 250 meters, soil is clay and sandy, alberello (bush) trained. The vines were planted in 1977/1958/1980. There are 9,000 plants per hectare. The hand harvest takes place in October. Fermentation is spontaneous, maceration is in stainless steel and the wine is aged in stainless steel for 12/24 months depending on the vintage.

At the hotel there was a blind tasting over four sessions for the wine competition and the top wines were announced.  We were divided into four groups: two groups of buyers and two groups of press.

My group tasted over 200 hundred wines over two days in the four sessions. The wines were rated on a 100-point system.

Nicola Campanile and Ole Udsen “Mr Puglia”our Translator and Guide

Following is a quote by Nicola Campanile, organizer of the event, about the competition:

“The foreign buyers were part of two juries and expressed their judgment presumably giving particular attention to how appealing the wines can be to the market. Instead the journalists made up the other two groups and gave a more unconditional judgment. Buyers and journalists came from 13 foreign countries (Sweden, Finland, Norway, Denmark, Great Britain, Holland, USA, Canada, Japan, Lithuania, India, Poland and Brazil).”

The top rated wines were announced on the last night of the event.

Two wines from Di Meo, one of my favorite producers, were picked as # 1 in their categories by the journalists: Greco di Tufo 2015 and the Fiano Di Avellino 2015.

It is interesting to note that the journalists and buyers only agreed on  3 wines but if it was #1 for the journalists, it was #2 for the buyers and visa versa. See the complete list of winning wines at the end of the blog.

The last tasting was from the Tujiano Winery: from 2015 to 2010

Puglia IGP Fiano Minutolo Colli della Murgia. 100% Fiano Minutolo. The origin of this grape variety is not known. It does not have any relation to Fiano di Avellino or the Fiano grown in Puglia but the IGP has to have Fiano Minutolo on the label, it cannot just say Minutolo. The wine was dry with good citrus aromas and flavors.

Nicola Campanile and Liciano Pignataro

The speakers were Nicole Campanile and Luciano Pignataro, a well known Italian wine and food blogger that I follow: www.lucianopignataro.it/

The Winning Wine from 2016 Radici del Sud Wine Competition

SPARKLING WINE (WHITE)

JOURNALISTS

1, CAPRETTONE, CASA SETARO

2, RISERVA NOBILE 2012, D’ARAPRÌ

BUYER

1, NOI DUE, TENUTA VIGLIONE

2, MACCONE SPUMANTE BIANCO BRUT, PUGLIA IGP, ANGIULI DONATO

ex aequo2 BUYER, TIATI METODO CLASSICO, PUGLIA IGP, CANTINE TEANUM

SPARKLING WINE (ROSE’)
JOURNALISTS

1, BRUT ROSÈ, D’ARAPRÌ

2, LEGGIARDO ROSATO, CONSORZIO PRODUTTORI VINI MANDURIA

ex aequo 2, DOVÌ ROSÈ, FERROCINTO

BUYER

1, LEGGIARDO ROSATO, CONSORZIO PRODUTTORI VINI MANDURIA

2 BUYER, LA VIE EN ROSE’, PUGLIA IGP, TENUTA COPPADORO

ex aequo 2, DOVÌ ROSÈ, FERROCINTO

FALANGHINA
JOURNALISTS

1, BENEVENTANO FALANGHINA IGP 2015, SANPAOLO

2, COSÌCOMÈ 2014, IGP PUGLIA, VALENTINA PASSALACQUA

BUYER

1, CRUNA DELAGO 2014, CAMPI FLEGREI DOC, LA SIBILLA

2, MAIOR 2012, FALANGHINA DEL SANNIO DOP, CANTINA FOSSO DEGLI ANGELI

CATARRATTO

JOURNALISTS

1, ANTISA CATARRATTO 2015, SICILIA DOC, TASCA D’ALMERITA

2, VIGNA CASALJ 2015, ALCAMO DOC, TENUTA RAPITALÀ

BUYER

1, TERRE ROSSE DI GIABBASCIO 2014, TERRE SICILIANE IGT, CENTOPASSI

2, ANTISA CATARRATTO 2015, SICILIA DOC, TASCA D’ALMERITA

GRILLO

GIORNALISTI

1, BLUES 2015, TERRE SICILIANE IGP, PAOLO CALÌ

2, GRILLO 2015, SICILIA DOC, FEUDO DISISA

BUYER

1, APOLLO 2014, TERRE SICILIANE IGP, FAUSTA MANSIO

2, ROCCE DI PIETRA LONGA 2014, TERRE SICILIANE IGT, CENTOPASSI 

GROUP OF MIXED WHITE WINES FROM LESS POPULAR SOUTH ITALIAN GRAPES JOURNALISTS

1, BIANCO DI SEI 2014, ETNA DOC, PALMENTO COSTANZO

2, BUCECI BIANCO 2015, TERRE SICILIANE IGT, BUCECI VINI

3, KORE 2015, TERRE SICILIANE IGT, CANTINE COLOMBA BIANCA

BUYER

1, STRIALE 2015, PUGLIA IGP, TENUTA PATRUNO PERNIOLA

2, MALVASIA BIANCA 2015, SALENTO IGP, CONTI ZECCA

3, BIANCO DI SEI 2014, ETNA DOC, PALMENTO COSTANZO

GRECO
JOURNALISTS

1, GRECO DI TUFO DOCG 2015, DI MEO

2, LE PAGLIE 2015, MATERA DOC, CANTINE CERROLONGO

BUYER

1, JENTILINO 2015, TERRE DI COSENZA DOP, LA PESCHIERA

2, GRECO DI TUFO DOCG 2015, SOCIETÀ AGRICOLA NATIV

FIANO
JOURNALISTS

1, FIANO DI AVELLINO DOCG 2015, DI MEO

2, BIANCOFIORE 2014, DAUNIA IGP, KANDEA

BUYER

1, TRENTENARE 2015, PAESTUM IGP, SAN SALVATORE 1988

2, TORRE DEL FALCO 2015, PUGLIA IGP, TORREVENTO

GROUP OF MIXED ROSE’ WINE SOUTH ITALIAN GRAPES

JOURNALISTS

1, CIRÒ DOC ROSATO 2015, SCALA CANTINA E VIGNETI

2, OSA! 2015, TERRE SICILIANE IGP, PAOLO CALÌ

3, LE ROTAIE 2015, VALLE D’ITRIA IGP, I PASTINI

BUYER

1, NAUSICA 2015, SALENTO IGP, CARDONE

2, NERO DI TROIA ROSÈ, ROSSO DI CERIGNOLA DOC, BIOCANTINA GIANNATTASIO

3, SPEZIALE 2015, SALENTO IGP, TRULLO DI PEZZA

 

NERO DI TROIA
JOURNALISTS

1, OTTAGONO 2013, CASTEL DEL MONTE DOCG, TORREVENTO

2, NERO DI TROIA 2014, PUGLIA IGP, VALENTINA PASSALACQUA

BUYER

1, GRAN TIATI GOLD VINTAGE 2010, PUGLIA IGP, CANTINE TEANUM

2, LUI 2012, PUGLIA IGP, CANTINA MUSEO ALBEA

NEGROAMARO
JOURNALISTS

1, COPERTINO ROSSO DOC RISERVA 2008, CUPERTINUM – ANTICA CANTINA DEL SALENTO 1935

2, DANZE DELLA CONTESSA 2014, NARDÒ DOC, CANTINA BONSEGNA

BUYER

1, VECCHIO SOGNO 2014, SALENTO IGP, TENUTA GIUSTINI

2, POSTA PIANA 2014            PUGLIA IGP, CANTINE PARADISO

ex aequo 2, NERÌO 2013, NARDÒ DOC, SCHOLA SARMENTI

PRIMITIVO

JOURNALISTS

1, PRIMITIVO 2013,PUGLIA IGP, PIETREGIOVANI

2, IL RACCOMANDATO 2014, PUGLIA IGP, FIORE AZIENDA AGRICOLA

BUYER

1, PAPALE LINEA ORO 2013, PRIMITIVO DI MANDURIA DOP, VARVAGLIONE VIGNE E VINI

2, PRIMITIVO DI MANDURIA DOP 2012, ANTICA MASSERIA JORCHE

NERO D’AVOLA
JOURNALISTS

1, CURMA 2010, SICILIA IGT, A R M O S A

2, VUARIA 2010, SICILIA IGT, FEUDO DISISA

BUYER

1, SANTA CECILIA 2011, NOTO DOC, PLANETA

2, VUARIA 2010, SICILIA IGT, FEUDO DISISA

GROUP OF MIXED RED WINES FROM LESS POPULAR SOUTH ITALIAN GRAPES

JOURNALISTS

1, TAURASI S.EUSTACHIO 2008, TAURASI DOCG, BOCCELLA

2, GHIAIA NERA 2013, SICILIA DOC, TASCA D’ALMERITA

3, DON VINCENZO 2013, LACRYMA CHRISTI DEL VESUVIO DOC ROSSO, CASA SETARO

BUYER

1, ERUZIONE 1614 2013, SICILIA DOC, PLANETA

2, LIBICI 2012, CALABRIA IGP, CASA COMERCI

ex aequo 2, TAURASI 2011, TAURASI DOCG, TENUTA SCUOTTO

3, BOCCA DI LUPO 2011, CASTEL DEL MONTE DOC, TORMARESCA

GAGLIOPPO
JOURNALISTS

1, CIRÒ RISERVA 2012, COTE DI FRANZE

2, DUCA SANFELICE 2013, CIRÒ RISERVA, LIBRANDI

BUYER

1, ARCANO RISERVA 2009, CIRÒ ROSSO CLAS. SUP. RISERVA, SENATORE VINI

2, DOM GIUVÀ 2013, CIRÒ ROSSO CLASSICO SUPERIORE DOC, DU CROPIO VINERY

ex aequo2, JACCA VENTU SUPERIORE 2012, MELISSA DOP, LA PIZZUTA DEL PRINCIPE

AGLIANICO
JOURNALISTS

1, RASOTT 2012, IRPINIA CAMPI TAURASINI DOP, BOCCELLA

2, MILES 2012 CILENTO AGLIANICO DOC, CANTINE BARONE

BUYER

1, BORGOMASTRO 2007, COLLI DI SALERNO IGP, LUNAROSSA VINI E PASSIONE

2, AGLIANICO 2MILA10 2010, COLLI DI SALERNO IGP, MILA VUOLO

AGLIANICO DEL VULTURE
JOURNALISTS

1, LIKOS 2012, AGLIANICO DEL VULTURE DOC, VIGNE MASTRODOMENICO

2, AQUILA DEL VULTURE 2012, AGLIANICO DEL VULTURE DOC, LAGALA

BUYER

1, IL SIGILLO 2010, AGLIANICO DEL VULTURE DOC, CANTINE DEL NOTAIO

2, CAMERLENGO 2009, AGLIANICO DEL VULTURE DOC, CAMERLENGO