Here are 12 white wines that you can enjoy all year long.
Marche Bianco IGT 2016 made from 70% Verdicchio and 30% Ribona (aka Macratino). Tenuta La Floriana. The wine is aged in second passage barriques. The wine has hints of white and yellow stone fruit, a touch of apple, floral notes and almonds.
Toscana IGT “Pantagruel” made from mostly Vermentino with Malvasia and Viognier Castello della Mugazzena. There are 5,000 plants per hectare and the grapes are handpicked the second week of September. Fermentation takes place in stainless steel at a controlled temperature and part of the maceration and fermentation is in wood. The wine is aged in steel and part in barriques on the lees. The wine has hints of citrus fruit, vanilla and a touch of melon.
Vernaccia di San Gimignano 2018 DOCG “Campo Della Pieve” made from 100% Vernaccia di San Gimignano Il Colombio Di Santachiara. The soil is deep sand and clay and the elevation is 360 to 400 meters and there are 5,500 vines per hectare. Harvest is by hand the end of September or beginning of October. There is a soft pressing of the grapes and fermentation takes place with indigenous yeast at a controlled temperature. Maturation is on the fine lees and takes place in cement vats with periodic batonnage for 18/20 months. This is an elegant well-structured wine with hints of citrus fruit and wild flowers.$19
Civitella d”Agliano IGT 2019 made from 100% Grechetto Poggio dell Acosta. The grapes are hand picked and there are no chemical additives. Traditional white wine fermentation at a controlled temperature takes place. The wine remains on the lees for several months. This is a fruity aromatic wine with hints a citrus fruit, pineapple and touch of white flowers.
Vermentino DOC “Colli di Luni” Fosso di Corsano 2018 Terenzuola made from 100% Vermentino. The vineyard is located in Fosdinova at 200/350 meters. In the major part of the vineyard the soil is schists and on the other part sand. There are 8,400 plants per hectare and the training system is guyot. Hand harvested during the last weeks of September and the first week of October. There is a soft pressing and a quick maceration and a low fermentation temperature for each of the different parcels. Aging on its own yeasts in steel for 6/7 months. The wine is bottled in March and released 2/3 months later.This is a dry white wine with hints of citrus fruit, green apple with floral notes and a touch of almonds.
Greco di Tufo DOCG 2017 DI Meo made from 100% Greco. The production area is Santa Paolina and Tufo (AV). The vineyard is at 480 meters and the soil is mainly clay and limestone. The exposure is northwest and there are 4,000 plants per hectare. The training system is espalier with monolateral guyot pruning. Harvest is the first week of October. There is a manual harvest of selected bunches. The grapes are destemmed that there is cryomaceration with soft pressing of the grapes. Fermentation is in stainless steel tanks at a controlled temperature. The wine remains in steel tanks for 3 months and then in bottle for 3 months before release. This is a fresh wine with hints of orange blossoms, cedar and lime with a note of exotic fruits.
Fiano di Avellino “Alimata” 2013 made from 100% Fiano di Avellino. Villa Raiano Alimata is the name of a district of the town of Monteferdane, Avellino, on the eastern slope of the hill at 350 meters. The vineyard is two hectares and the soil is hard clay based on marly layers. Harvest is the first week of October. Fermentation is in stainless steel tanks and the wine ages in stainless steel on the lees for 12 months and 12 months in bottle before release. This is an exceptional Fiano with hints of honey, pears, peaches, apple, floral notes and a touch of hazelnuts and a note of smoke. I was very impressed with this wine.$26
Pecorino BIo IGP made from 100% Pecorino Agriverde. The exposure is south, south/east and the training system is Pergola Abruzzese. There are 3,000 vines per hectare. The harvest starts in late August and goes into early September. Vinification takes place in stainless steel at a controlled temperature. The wine is aged in bottle and then released. The wine has hints of peach, sage, white flowers, with a touch of balsamic herbs and a note of almonds in the finish.
Cococciola Terre di Chieti 2010 IGT 100% Cococciolo Cantina Frentana. This is an ancient indigenous grape variety of the province of Chieti mainly grown in the area around Rocco San Giovanni. The big grape bunches are irregular in shape and some are wing-tipped. It is a grape with good acidity and good yields. In the past it was only used for blending with other grapes. The harvest takes place towards the end of September. The grapes are soft pressed and fermentation takes place in stainless steel tanks at controlled temperatures. Malolactic fermentation does not take place. The first time I had this unusual white I really liked it. There is a slight herbal and mineral character to the wine, good body with aromas and flavors of apple and citrus fruit.
Pinot Grigio DOC 2018 Friuli Colli Orientali “Mandonna d”Aiuto” Valentino Butussi Made from 100% Pinot Grigio Ramato. The exposure is south westerly and the soil is of alluvial and colluvial origin composed of marl deep down and calcareous stones at the surface. There are 4,400 vines per hectare and the training system is double-arched cane. Harvest is by hand and there is a manual selection of the grapes when they have reached optimum ripeness. The grapes are destemmed and macerate on the skins, until there is a spontaneous fermentation with indigenous yeast. Daily manual punching down of the cap takes place until fermentation stops naturally. Tradition pressing is used modified to work at a low pressure. After static settling for 24 hours the cloudy wine goes into traditional Friulian 700 liter oak barrels for 8/10 months. The wine spends 12 months in bottle and is released for sale the Easter following the bottling. The wine has hints of orange blossoms, apples and pears with a long dry finish.
Massoferrato Bianco 2018 made from 100% Sangiovese. The winery is located in Impruneta in the Colli Fiorentini just south of Florence.The vineyard is on a south facing slope.The juice is separated from the skins immediately. The wine is not filtered so it has a light pink color. Fermentation takes place in stainless steel at a controlled temperature. This is a structured white wine with hints of violets, white flowers and exotic fruits. I had this wine at I Trulli restaurant in NYC a few days ago and at around $17 (retail) it is a very good buy,
Ferrari Brut Trento DOC NV Methodo Classico 100% Chardonnay. (Trentino) The grapes are picked by hand at the 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 700 meters above sea level, with southeast or southwest exposure. The wine is aged for at least 24 months on the lees. It is selected yeast from Ferrari’s own cultures. The wine has a fresh and intense bouquet with hints of apples, white flowers and a touch of brioche. I included this one sparkling wine because it is made from 100% Chardonnay and it a true bargain at $20
Charles Scicolone on Wine 