Tasting Wine at ll Gattopardo NYC

Last month when I was in Florence, I met with Riccardo Gabriele of PR Comunicare Il Vino. I tasted a number of wines that Riccardo represents and enjoyed them all. Riccardo told me he would be in NYC in two weeks to present a tasting of more of his wines at ll Gattopardo, along with Luca Tommasini of WinesCom Global Consulting.

Luca and Gabriele

I had met Luca previously when I hosted a tasting and lunch featuring his winery Azienda Agricola Sangervasio.

At the Il Gattopardo tasting, there were: 4 whites, 1 rosato and and a number of reds.

Here are the first five wines wines and what we ate with them.

White Wines

Vermentino IGT Toscana 2018 Castello della Mugazzena (WinesCom and Comunicare) made from 75% Vermentino, 10% Viognier and 15% Malvasia. The soil is clayey sandy terraced alluvial deposits and the training system is guyot. Manual harvest. The grapes are destemmed, sorted and softly pressed. The must is cooled and pumped into a steel tank where it is decanted. Fermentation takes place in stainless steel tanks at a controlled temperature. The wine is decanted again and placed in French oak barrels for 12 months. The wine does not undergo malolactic fermentation. This a crisp wine with a fresh bouquet and hints of citrus fruit, herbs and a touch of flint.

An assortment of small bites were passed.

Grillo 2018 Barone Sergio “Alegre” 2018 IGT (WinesCom) Sicily made from 100% Grillo The vineyards are at 70 meters. White wine vinification in temperature controlled stainless steel tanks. The wine remains in bottle for 2 to 3 months before release. Fresh and lively, with hint of tropical fruit and fragrant white flower, pineapple, ripe apricot and citrus and good acidity that lends a mouthwatering finish. =I was very impressed with this wine.

Then antipasto

Friulano 2018 La Ponca (WinesCom) made from 100% Friulano. Soil is marl and sandstone of Eocene origin know as Ponca. There are 6,000 plants per hectare, the training system is unilateral guyot and the harvest is by hand the second ten days of September. They are converting to organic production. There is a pressing of whole grapes and a cold static decanting. Temperature controlled fermentation takes place in vitrified cement and stainless steel tanks. Malolactic fermentation does not take place. The wine remains on the lees in cement tanks for 8 months. The wine has hints of aromatic herbs, peach and pear, with a touch of bitter almonds and a long lingering finish. I was very impressed with this wine.

Pasta

Pinot Grigio Ramato DOC Friuli Colli Orientali 2018Valentino Butussi (PR Vino)100% Pinot Grigio from vines planted in 1984, 1978 and 2004 from a 1.79-hectare vineyard. The soil on the hilltops is of Eocene-era stratified marl and sandstone. There are 4,400 vines per hectare and the training system is guyot. Harvest takes place in the beginning of September when the grapes are their ripest. The berries are destemmed, and gently pressed and the must is immediately chilled. The free run juice is separated out from the second quality juice and sent to be fermented. The wine is aged for 6 months in steel and 2 to 4 months in bottle before release. This is a dry white wine with hints of citrus fruit and a note of acacia blossoms and almonds.

Barone Sergio Sicilia Nero d’Avola Rosato “Luigia” 2018 made from100% Nero d’ Avola the vines are 10 years old and are at 70 meters. Fermentation takes place without the skins. Fermentation is in stainless steel tanks at a controlled temperature. The wine matures in steel for 6 to 7 months and in bottle for 2 months before release. The wine has hints of strawberry and cherry with a touch of raspberry.

The will write about the Red Wines in another blog

1 Comment

Filed under Riccardo Gabriele, Uncategorized

One response to “Tasting Wine at ll Gattopardo NYC

  1. Pingback: Red Wine and Steak at Restaurant Il Gattopardo NYC | Charles Scicolone on Wine

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