Monthly Archives: January 2019

Fourteen Wines Under $20

Well-priced good wines can be found in all price ranges.  Here are some that I tried recently.

Alvarinho 2017 (Vinho Verde) Soalheiro Portugal 100% Alvarinho. Hand picked grapes from several small vineyards planted in granite soil at 100 to 400 meters located in the Melgaco region in the northern point of Portugal. After pressing and before fermentation, which is temperature controlled, the must is decanted during 48 hours at a low temperature.  I first had this wine in a restaurant in Lisbon. $11

Romeo & Juliet Passione Sentimento Bianco Veneto IGT 2017 (Veneto) Pasqua made from 100% Garganega and dried in the fruttaio (drying chamber) for 15 days. This results in the concentration of sugars and floral aromas. After crushing, maceration on the skins takes place for over 12 hours. Vinification is with selected yeasts and a portion of the wine is aged in new French oak barrels for a few months. The wine has hints of citrus fruit, peaches and a touch of almonds. It is an easy to drink wine. $16

Falanghina Beneventano 2015 DOC 100% Falanghina. Campania, Italy Donnachiara 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. This is one of my favorite white wines and I always have a bottle or two on hand. $17 . I first had this wine at the winery.

Lugana DOC “Mandolara” 2017 (Veneto) Le Morette made from 100% Turbiana grapes from the vineyard on a narrow strip of land on the shore of Lake Garda. The training system is guyot, double and short modified and there are 3,500 plants per hectare. Harvest is by hand in the second half of September. After a very soft crushing, vinification takes place in temperature controlled stainless steel tanks and the wine remains in the bottle for at least one month before release. This is a fresh fruity wine with hints of apple and peach and a touch of bitter almonds in the finish. The name of the wine comes from a particular protected species of wild ducks which nest in Lake Frassino.  The ducks are the symbol of the farm. $18

Bianco delle Regine 2016 (Umbria) Castello delle Regina made from 30% Chardonnay, 30% Sauvignon Blanc, 30% Riesling and 10% Pinot Grigio. Harvest takes place by hand in the middle of August. Each grape variety is vinified separately in temperature controlled stainless steel tanks of 50 to 75 HL. The wine does not undergo malolactic fermentation in order to preserve its freshness. This is an aromatic white wine with hints of citrus fruit with a touch of lime and good acidity. $15

Moscato Sicilia 2016 IGT (Salemi, Sicily)100% Moscato di Alexandria Stella. The vineyard is 25 acres and the training system is guyot. There are 1,600 vines vines/acre, and the elevation is 1,485 feet with a northern/southern exposure. The vines were planted in 2000 and the first vintage was in 2010. Harvest was in August. Fermentation is in stainless steel tanks for 12 days. Malolactic fermentation does not take place and the wine ages in stainless steel.  The alcohol level is 10%. This is a wine with hints of white peaches, tropical fruit and good acidity. $11

Nebbiolo 2014 Paso Robles (Califorina) Caparone 100% Nebbiolo macerated on the skins for 45 days, in completely enclosed stainless fermenters. It was light in color like Nebbiolo should be. The wine is unfiltered and unfined. In a blind tasting I might have said it was like a Nebbiolo from the north of Piedmont but in a much lighter style with more red fruit and less of the tar, tobacco and dried fruit character. This winery make wines that can last for years. Recently I had their 2002 Merlot which could last for another 20 years. $18

Montepulciano D’Abruzzo 2016 DOC None (Abruzzo, Italy) made from 100% Montepulciano D’Abruzzo Stella. The soil is sandy, the training system is Pergola/Arbor trained and the elevation is 900 feet. There are 1,000 vines per acre and the vines were planted in 1995. The first vintage was in 1998 and harvest takes place in September. Fermentation is in stainless tanks and the alcohol fermentation lasts for 7 days. Maceration technique is by pumpovers and it lasts for 5 days. Malolactic fermentation takes place and the wine ages 5 months before bottling and 4 months in bottle before release. The wine has hints of black cherries, strawberries and a touch of herbs. $11

Romeo & Juliet Passione Sentimento Rosso Veneto IGT 2016 (Veneto) Pasqua made from Corvina, Croatina and Merlot. The grapes are hand picked and a portion of the Corvina and Merlot are put into small crates in the fruttaio to dry until they lose 30% of their water content and gain high sugar content. This is then blended with the juice from the non-dried grapes and vinified in steel tanks. Following fermentation the grapes age in oak tonneaux for about 4 months and then aged in bottle before release. The wine has hints of cherry, plum and a touch of spice. $16 . 

Negroamaro Del Salento IGP 2016 (Puglia) Varvaglione made from Negroamaro and Malvasia Nera, vinification with temperature control maceration and malolactic fermentation. The wine is aged in large barrels (botti)  of French oak for at least 3 months. The wine has fresh fruit flavors and aromas with hints of cherry and spice $12

 

Pinot Nero Rolhut 2015 DOC (Alto Adige, Italy) Peter Zemmer The stems are immediately removed and the grapes are fermented at a constant temperature of 26 – 28° C (79 – 82° F) for about 7 days. The must is kept in contact with the skins through circulation pumping and gentle pressure from below.  After two gentle rackings, 70% of this Pinot Noir is aged over 12 months in large barrels of French oak, and the remainder is aged in small casks of French oak (barriques), which are 2 – 3 years old. After blending, 750 ml Bordeaux-style bottles are filled and the wine is aged an additional 6 months in the bottle before it goes on sale. This is a fruity wine with hints of red berries, cherries and a touch of blueberries. $18

Umbria Rosso IGT “Vascellarus”  2016 (Umbria) Argillae made from 85% Montepulciano, and 15 Cabernet Sauvignon. The training method is guyot and there are 3,333 vines per hectare. Harvest is by hand in October. The grapes are crushed and destemmed and there is a 25/30-day maceration period with frequent pumpovers on the skins, accompanied by several rack and return procedures. Alcoholic fermentation is in steel tanks at a controlled temperature and malolactic fermentation takes place in barriques. The wine is aged in French barriques with racking on a regular basis, depending on the need. The wine remains in the bottle for another 8/12 months before release. The wine has hints of ripe red fruit, spice, black pepper and vanilla notes. $18

Côtes-du-Rhone Samorëns Blanc 2015 (France) made from Clairette and Grenache. Ferraton Père & Fils The grapes are picked at the peak of ripeness and quickly chilled upon arrival at the winery via a chill tunnel. After pressing, the must is cold-settled for 48 hours. Vinification in temperature controlled stainless steel tanks where many lots will undergo malolactic fermentation. The wine is then blended and bottled without the use of oak. It has fresh citrus aromas and flavors with hints of white peach and good acidity. $15

Gaia Red Blend 2015 (Argentina) Domaine Bousquet made from 50% Malbec, 45% Syrah and 5% Cabernet Sauvignon. There is a manual harvest: for the Syrah the 2nd week of April, Malbec the 3rd week of April, and the Cabernet Sauvignon 4th week of April. There is a cold fermentation for 72 hours. Fermentation is with selected yeast at a maximum temperature of 27C for 12 days. Maceration is for 14 days and the wine is aged in used French barrels for 10 months. This is a fruity wine with aromas and flavors of black fruit with a hint if blueberries and a touch of spice.  Alcohol is 14%.  $19

 

 

Advertisements

2 Comments

Filed under Donna Chiara Winery, Falanghina, Pasqua, Stella, under $20

Celebrating La Befana with Friends

Italians end the holiday season by celebrating the Epiphany, also known as 3 Kings Day.  The story goes that the 3 Kings, on their way to visit the Baby Jesus, stopped at the home of an old woman and invited her to join them on their journey.  She said no, because she had too much housework to do.  She soon regretted her decision and took off on her broom to search for the Christ Child.

La Befana

The old woman is called La Befana, and according to tradition, she arrives on the Epiphany on her broomstick to bring gifts to the good Italian boys and girls and coal to the bad ones. It is a national holiday in Italy also the opportunity for one last holiday feast.  This year, our friends Lars and Karen invited us to their home to share a meal that would have made the Befana very proud.  

We started with grilled purple asparagus seasoned with sea salt from Marsala,

followed by thin, crispy fried root vegetables with more of that sea salt,

and fried calamari.

We had two wines with the appetizers 

Vermentino “La Pettegola” Toscana 2017 IGT made from 100% Vermentino. Following a very soft pressing, fermentation takes place for about 13 to 16 days in temperature controlled stainless steel tanks. The wine has hints of citrus fruit and peach and a touch of sage with good acidity. It is a very easy drinking wine and it worked very well with the appetizers. 

Cuvee Aurora Rose Metodo Classico Alta Lange 2014 DOCG 100% Pinot Noir Banfi Piemonte. The grapes are grown in the hilltop vineyards of the Alta Langa, south of Alba in Piemonte, in a mix of clay and calcareous soil. There is one hour of skin contact and cold maceration, which prepares the grapes for soft crushing. The must is clarified and fermentation is at a controlled temperature. The final cuvee consists of 90% clear wine and 10% of the previous vintage wine. The wine is aged in French oak barriques. Fermentation takes place in the bottle (Classic Method). Yeast contact is extended for at least 24 months followed by a traditional hand riddling (remuage)  and degorgement a la glace. A period of brief aging follows. The wine is pink in color, with small bubbles and hints of strawberry and apple.

Then we tasted the

2002 Merlot Santa Maria Valley, Bien Nacido Vineyard from Caparone. The wine is unfined and unfiltered and the style of wine is more European that California. The wine was showing no signs of age.

This was followed by

Chianti Classico “Fonte Alla Selva” 2015 DOCG made from mostly Sangiovese with Canaiolo and Cabernet Sauvignon from over 40 hectares of estate vineyards in Castellina the heart of the Chianti Classical zone with alluvial soils, limestone and clay. Fermentation with traditional maceration on the skins for 8 to 10 days, followed by short aging in French oak barrels. Bottling takes place the summer after the harvest. The wine has hints of cherry, plum and blackberry with a touch of spice.

Lars preparing  main course  Osso Buco with polenta, which he served in the traditional wooden trenchers used in the Lazio region for serving polenta 

The main course

Brunello Di Montalcino 1998 DOCG 100% Sangiovese grown on hillside vineyards at 220 meters in stony, calcareous and well structured soli. 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. This is the information for the current release. I believe that the 1998 was not aged in this way.

Brunello Di Montalcino Riserva “Poggio All’Oro 1988 Made from 100% Sangiovese, estate selection. The Poggio all’Ora vineyard is on the southern slopes of the Montalcino hillside at 250 mt. The wine is produced only in excellent vintages based on a meticulous selection of the harvested grapes. Temperature controlled vinification is in Horizon hybrid stainless steel and wood tanks with skin contact for 12 to 14 days. Aged in barriques for 30 months, and at least 12 to 18 months in bottle. The wine is kept for a total of 6 years before release. This is a wine with notes of violet and hints of plum, jam and a touch of coffee. This is the information from the current vintage.

Brunello Di Montalcino Riserva 1979 Villa Banfi 100% Sangiovese, select clones from estate vineyards on the southern hills of Montalcino. This is an elegant and complex wine with hints of red fruit, violets, and a touch of licorice and spice. This delightful and wonderful Brunello one of the best I have ever tasted and still has a lot of life left. Lars said this was the first Brunello produced by Banfi and I am sure it was made in a very traditional style. Banfi did not begin their clonal research project on Sangiovese until 1982.

We finished the wine with cheese

There were 3 desserts, including Panettone and two traditional homemade cakes made with dried fruits.

The final wine of the feast was

Recioto della Valpolicella Classico IGT “Regolo” 2015 Sartori made from 100% Corvina. The vineyards are in the hilly area of Valpolicella with clay and calcareous soil. Only the best grapes are selected. A gentle pressing is followed by skin maceration at low temperature for 8 to 10 days. In February the wine rests on Amarone pomace, which enhances the wine’s aromatic and aging potential. After malolactic fermentation, the wine is aged for about 18 to 24 months in medium to large-sized oak casks followed by a minimum of 4 months bottle refinement before release. This is a complex dessert wine with hints of red and black berries and cherry with nice ripe fruit on the finish.

To finish a great meal, we had grappa and cafè

Grappa di Brunello “Torre” made from the pomace of Brunello di Montalcino (Sangiovese). This is an intense grappa with a hint of wild berries and sour cherries on the finish.

 

 

Leave a comment

Filed under Banfi, Banfi Brunello, Chianti Classico, Cuvee Aurora Rose, Recioto, Spumante

An Evening with Robert Mondavi Wines

Two Great Talents, One Unforgettable Night with Robert Mondavi Chief Winemaker Genevieve Janssens & award winning Chef Elise Kornack.

Genevieve Janssens and Elisa Kornack

Robert Mondavi opened his Robert Mondavi Winery in the Napa Valley in 1966 and changed the face of California wine forever.

Having attended previous Mondavi wine tastings organized by publicist Lisa Klinck-Shea, I was looking forward to this latest one, and the opportunity to meet the winemaker and the chef.

Reception: Carrot with Polenta and Sumac and Foie Gras with Preserved Vegetables.

Robert Mondavi Winery Fumé Blanc Riserve 2016 TO Kalon Vineyards Napa Valley. Made from a blend of 96% Sauvignon Blanc and 6% Semillon. The grapes were picked between August 5th and August 23rd. The wine has hints of white peaches, grapefruit and a hint of orange blossoms with a nice finish and aftertaste.

Robert Mondavi Winery Pinot Noir Reserve 2015 Carneros, Napa Valley. Made from 100% Pinot grapes from selected blocks from Rancho Carneros (forty-year-old vines) and the Hyde Vineyards. The clusters were hand harvested and sorted. Portions of the grapes were destemmed. Fermentation took place mainly in small traditional open-ended fermentation tanks and the cap of skins was pushed down gently. Several days of cold soak prior to fermentation and extended maceration afterward added up to a total of 25 days skin contact. The wine went into 91% new French oak for malolactic fermentation and matured for 9 months. The wine has hints of red plum, cherry, a touch of vanilla and cinnamon and a fruity finish.

First Course: Celery, Turnip and Pear with Ginger, Almond and Sheep’s Milk Cheese.

Robert Mondavi Winery Chardonnay Reserve 2016, Carneros, Napa Valley. Made from 100% Chardonnay from the Hyde ranch. Grapes are hand harvested into one-half ton bins at daybreak, the clusters were gently pressed and slow cool native yeast fermentation took place in 100% Burgundian-style barrels. Seventy-seven were new French oak. As the wine underwent malolactic fermentation, each barrel was stirred twice a week, recirculating the yeast to gradually build in greater creaminess and further enhance the texture. When optimal balance of fruit and oak influence was reached, it was blended and transferred to neutral barrels with the lees to continue aging for a total of 12 months. The wine was bottled in October 2017. The wine has citrus flavors and aromas with hints of pear and apple with a touch of toasty oak and almonds in the finish.

Second Course: Beluga Lentils and Wild Mushrooms with Cranberry, Coffee and Truffles.

Robert Mondavi Winery Cabernet Franc 2015, Oakville, Napa Valley Made from 80% Cabernet Franc and 20% Cabernet Sauvignon.

Grapes hand harvested into small bins and sorted in the gravity-flow cellar. The clusters were destemmed directly into traditional French oak tanks for cold soaking, fermentation and extended maceration for 32 days skin contact. The wine was drained, gently pressed into 100% new French oak barrels for malolactic fermentation. The final blend was assembled after repeated tastings over 20 months of barrel tasting. The wine was bottled in August 2017. This is a full-bodied wine with hints of dark fruit, violets and licorice, nice minerality and a long finish.

Robert Mondavi Winery Cabernet Sauvignon 2014, Oakville, Napa Valley. Made from 88% Cabernet Sauvignon, 5% Cabernet Franc, 3% Malbec, 3% Petit Verdot and 1% Merlot. The wine was drained and gently pressed into 29% new French oak barrels for malolactic fermentation. The final blend was assembled with tasting trials over 18 months of barrel aging. The wine was bottled in August 2016. The wine has hints of dark cassis, black cherry, and sage with a touch of vanilla.

Third Course: New York Strip: Rutabaga and a Sauce of Smoked Corn, Peppercorn and Mustard Seed

Robert Mondavi Winery “The Reserve” Cabernet Sauvignon To Kalon Vineyard, 2015 Oakville, Napa Valley. Made from 92% Cabernet Sauvignon, 4%, Merlot, 2% Petit Verdot and 2% Cabernet Franc. The grapes were hand harvested with 3 stages of strict sorting: on the vine, by individual cluster and then by single berry. There was a total of 37 days of skin contact. The wine was drained and gently pressed into 100% new French oak barrels for malolactic fermentation. The final blend was assembled by repeated tastings over 20 months of barrel aging. The wine was bottled in August of 2017. The wine has hints of dried plums, cassis, black fruit, vanilla and a touch of tobacco.fullsizeoutput_2f2a.jpeg

Robert Mondavi Winery Cabernet Sauvignon Reserve 2008, Napa Valley made from 85% Cabernet Sauvignon, 8% Cabernet Franc and 7% Petit Verdot. The wine is blended from selected blocks from the To Kalon (highest beauty) as well as other vineyards within the Oakville Bench. Appellation 100% Oakville District, Napa Valley. Grape source 82% To Kalon Vineyard. Each vineyard block is hand harvested into small containers. The grapes are gently hand sorted and the clusters are destemmed directly into oak fermentation tanks using a gravity-flow method which eliminates the use of a must pump. After fermentation the wine goes through 40 days of maceration. To drain and press, the free run wine flows by gravity directly to the barrels and the pomace (skins and seeds) is conveyed to a basket press for a gentle extraction. Malolactic fermentation is in barrels. The wine is aged for 18 months in 100% new French oak. The wine was bottled in November of 2010. This is a well-structured wine with hints of blueberry, cherry and sage with hints of coffee and dark chocolate. The wine will age for many more years.

Dessert;  Apple and Fig Leaf with Seeds, Turmeric and Honey

Robert Mondavi Winery Moscato d’Ora 2017, Napa Valley made from 100% Moscato di Canelli. All the grapes were harvested from a single block on the Wappo Hill Vineyard in the heart of Napa Valley’s Stag’s Leap District. The grapes were picked between September 4th and September 14th. The hand-picked grapes were gently pressed as whole clusters, the juice was inoculated with a yeast strain selected to heighten the inherent floral character of the Moscato. The slow cool fermentation was stopped when the natural sweetness reached optimal balance with the acidity. The wine was bottled in February of 2018 to retain freshness and fruitiness. Residual sugar 76g/l and the alcohol is 8%. The wine has hints of nectarines, peaches, white blossoms and honey and is very refreshing on the palate.

It was an unforgettable night of wine and food

 

 

3 Comments

Filed under Robert Mondavi, Uncategorized

Pasqua: The Winery Of Verona

Would a serious wine producer name his wines Romeo and Juliet Passione Sentimento (Passion and Feeling)?  This was the first thought that came to me when I read the invitation to a tasting of these wines from Pasqua.  I decided to go and taste the wines for myself- one should not judge the wine by the label.

The hosts were the brothers Alessandro and Riccardo Pasqua.

Their father is Umberto Pasqua, President of Famiglia Pasqua Winery.  Riccardo is CEO and Alessandro is Vice President Americas, with special responsibility for marketing and business development at Pasqua USA.  In 2014, the brothers took over the management of the Famiglia Pasqua winery, which was founded in 1925.  Since then,  they have made many changes, such as producing wines that break the rules with graffiti-inspired labels, establishing partnerships with talented artists, improving the quality of the wine, and it was all done with a sense of humor. Acutely aware of the importance of the U.S. market, Pasqua established its own importing arm, Pasqua USA LLC, in 2009.

Riccardo said the US has become their biggest market, enabling them to buy out the other family members in 2017 and now the company speaks with one voice.

After construction in 2007 of a new environmentally friendly, gravity-fed winery and headquarters, including cellars, a laboratory, and temperature-controlled warehouse, Pasqua relocated to the village of San Felice, just outside Verona.  Minimizing the carbon footprint informs every decision.  Pasqua has control of 741 acres. 1/3 is estate owned and 2/3 are owned by growers. Pasqua purchases 100% of the grower grapes and has long-term contract and is responsible for decision making to ensure quality.

The Wines

Romeo & Juliet Passione Sentimento Bianco Veneto IGT 2017 made from 100% Garganega and dried in the Fruttaio for 15 days. Alessandro said this results in the concentration of sugars and floral aromas. After crushing, maceration on the skins takes place for over 12 hours. Vinification is with selected yeasts and a portion of the wine is aged in new French oak barrels for a few months. The wine has hints of citrus fruit, peaches and a touch of almonds. It is an easy to drink wine. $16

The wine is IGT because there was no category for dry white wines made from raisined grapes.

Riccardo said the name Passione  Sentimento (Passion and Feeling) is to celebrate the city of love, Verona, because of it history, monuments and wine. Verona is associated with Romeo and Juliet. Every day 3,ooo messages are written on the 20-foot wall of Juliet’s house in Cappello Street. The label for the Romeo & Juliet wines is a photo of that graffitied wall photographed by Giò Martorana with Passione Sentimento superimposed on the label.

Romeo & Juliet Passione Sentimento Rosso Veneto IGT 2016 made from Corvina, Croatina and Merlot. The grapes are hand picked and a portion of the Corvina and Merlot are put into small crates in the Fruttaio to dry until they lose 30% of their water content and gain high sugar content. This is then blended with the juice from the non-dried grapes and vinified in steel tanks. Following fermentation the grapes age in oak tonneaux for about 4 months and then aged in bottle before release. The wine has hints of cherry, plum and a touch of spice. $16

Riccardo said The Rosso is IGT because it breaks 10 different rules.

With these labels the Bianco and Rosso have become very successful in the U. S. This is the only red wine in the U.S. market made from 100% dried grapes that is not Valpolicella or Amarone.

Famiglia Pasqua Amarone della Valpolicella  DOCG 2013 made from Corvina, Rondinella, Corvinone and Oseleta. From five vineyards in the northeastern part of Valpolicella, called Valpantena. The soil is calcareous, flakey debris and very pebbly. The best bunches are harvested by hand and put into crates in the Fruttaio where after 3 months they become raisin like (appassimento). The grapes increase in sugar extracts by 25 to 30%. These dried grapes are pressed and racked in steel tanks where malolactic fermentation takes place. The wine is aged in small French oak barrels, with a small portion of the wine aged in large cherry wood barrels (botti) for 18 to 20 months. The wine is aged in bottle for 4 months before release. The wine has hints of blackberries and cherries, spice, chocolate and a touch of vanilla. Alcohol 15% $46

This is a limited edition only 7,000 bottles were made. The label for Amarone Family Pasqua was designed by Giorgia Fincato, a Veneto artist.

Alessandro said all the grapes are dried in a Fruttaio with controlled ventilation and temperature. Every room is equipped with forced ventilation from the ceiling and there are about 70 movable fans. Doors and windows are always closed to keep the fresh air inside.  At Pasqua the Fruttaio has three levels: an upper floor (200 meters, the ground floor and one below ground 10 meters.)  This is because they feel that different grape varieties dry better at different levels. For example Garganega, a white grape dries better at the coolest level, 10 meters below ground. They do a mix of red grapes to dry at 3 different levels, then blend then accordingly after pressing.

As far as I know Pasqua is the only winery that has a 3 level Fruttaio and one of the few to make a dry white wine from dried grapes.

Mai Dire Mai ( Never Say Never) Valpolicella DOC 2013 made from 50% Corvina, 30% Corvinone, 30% Rondinella and 5% Oseleta from the Val d’Illasi, east of Valpolicella. The soil is calcareous/clay. The grapes are hand picked perfectly ripe, sorted, destemmed and gently pressed. Fermentation takes place at a controlled temperature and then the wine ages in French oak tonneaux and predominantly new oak and some second passage for 18 months. This is well structured wine with hints of dark cherry, spice and coffee and a note of clove. $46

Mai Dire Mai Amarone della Valpolicella DOCG 2011 made from Corvina, Corvinone, Rondinella and Oseleta. The grapes are hand picked and carefully selected. They are dried in wooden crates for 4 months in the Fruttaio to achieve a high concentration of sugar. Cold maceration is for 3 to 4 days. Fermentation is in steel at a controlled temperature for 40 days. Malolactic fermentation is completed in steel. The wine is aged for 24 months in French oak barriques 70% and 30% in tonneaux. All the barrels are new. This is a complex wine with hints of cherry, dark fruit, leather and a note of cedar. $100 .

Romeo & Juliet Passione Setimento Prosecco Brut Treviso DOC   made from 100% Glera grapes grown on hillside  vineyards in the Conegliano sub zone of Treviso. The Charmat method is used and the wine stays in the tanks for 60 days instead of the more common 30 days. Riccardo  said this produces tiny more persistent bubbles and a more elegant Prosecco. It has hints of pear and apple and the alcohol is only 11% . $16

It seems that the Pasqua brothers got it right!

 

.

 

 

2 Comments

Filed under Amarone, Pasqua, Valpolicella