Kobrand Tour d’Italia–Wine & Truffles

The “Kobrand Tour d’Italia” was held last month at The University Club in NYC. There were 3 seminars followed by a walkaround tasting of their Italian portfolio. I attended all 3 seminars because their descriptions made them sound so appealing.  In this blog, I will cover the first of the three seminars.  Look for my report on the other second and third sessions in future blogs.

IMG_8222Seminar 1: Wines to pair with your Truffles

Truffles and wine are a wonderful duo, but how do you know which wines pair well with truffles? Join us for an interactive, educational, and (most important) delicious seminar about Italian wine and truffle, hosted by the renowned Tartuflanghe Truffle company and Italian Wine.  Wineries  featured : Michele Chiarlo, Tenute Silvio Nardi, and Pighin & Figli.

What made this session even more interesting to me was there would be representatives, and in most cases the owner, from each winery.

IMG_8080The speakers were Robert Pighin, owner of Pighin&Figli, Alberto Chiaro, Massimo Galvano Kobrand Italian wine specialist was the moderator , Emilia Nardi, Owner Tenuta Silvio Nardi and Barbara Bossini from TartufLanghe.

IMG_8083Pinot Grigio Collio DOC 2021 Fernando Pighin & Figli.(Friuli-Venezia-Giulia) Made from 100% Pinot Grigio  The soil in Pighin’s extensive western vineyards with its meager chalky stone and gravel soils is ideal for the cultivation of white gapes using the guyot training system. The grapes are handpicked and pressed in a pneumatic press. Vinification is in temperature controlled stainless steel vats for 20 days at  temperatures of 18C and 20C. Aging takes place in stainless steel tanks at a constant temperature of 12C. The wine undergoes cold stabilization before bottling. The wine has hints of acacia blossoms, citrus fruit and a note of pineapple. In 1963 the brothers Ercole and Fernando Pighin brought  a 200 hectare estate in Friuli Grave area owned by a noble family of Friuli. In 2004 Fernando Pighin, along with his wife and children, bought the entire  property. 

IMG_8081Brunello di Montalcino Cru “Poggio al Doria” 2016 Tenuta Silvio Nardi (Tuscany) made from 100% Sangiovese from the Poggio Doria vineyard located on the northwest side of Montalcino with a south west, north west exposure at 260 meters. Soil composition is jasper, sand and clay. There are 5,200 plants per hectare and the training system is spurred  cordon. Harvest is manual in the second week of October. Fermentation and maceration is for at least 26 days at a controlled temperature (30C). Maturation is for 18 months in new and used French Allier tonneau. This is followed by 12 months in large Slavonian oak barrels. The wine is aged for it least 24 months. This is a full-bodied wine with hints of red berries, cherry, black plum, vanilla and a note of graphite and touch of dry herbs. The wine will unfold and develop over time. The winery was founded by Silvio Nardi. His roots in Montalcino go back to the 1950’s. Today his youngest daughter Emilia Nardi has taken over the management of the winery.

IMG_8082Barolo Tortoniano 2017  Michele Chiarlo (Piedmont)  Made from 100% Nebbiolo. The soil is calcareous marl clay of marine origin from the Tortomian period ( 9 million years ago, 12% active limestone and a basic Ph. There is a significant presence of micro elements specifically magnesium and manganese. Vineyard exposure is south-east, south-west. The training system is guyot. Manual harvest is preceded by a summer thinning to eliminate the excess bunches of grapes. Vinification is in steel tanks. Maceration takes place with the skins for 17/18 days with a soft shower system of wetting the cap at a temperature between 32 degrees C and 27C. Malolactic fermentation is in stainless steel. This is a complex and elegant wine with hints of rose petals, juniper berries, spice, a touch of cherry and a note of violets. 

Alberto Chiarlo said this is a Barolo that can age but is approachable now and would make a great addition to any restaurant wine list. The Michael Chiarlo winery only uses native grapes and only uses big barrels for aging their wine. Michele Chiarlo has been making wine in Piedmont since 1956 and I have been drinking and enjoying his wines for over 40 years.  

Truffle Products from Tartuflange

The truffles came from  Tartuflange a company based in Alba, Piedmont.  In 1968 Beppe Montanaro opened Da Bepe, a restaurant specializing in truffles and mushrooms. In 1975, together with his wife Domenica, he started Tartuflange. Today they cultivate more than 20 hectares of truffle grounds and ship fresh truffles all over the  world. Their products include truffle pasta, truffle chips, truffle oil and many others. I tasted three of their products with the wine.


p(Palatine con TarTruffle Chips–Patatine con Tartufo — A great snack with wine IMG_8216

Trifulòt – Tartufo dolce — Creamy dark chocolate blended with flavorful Piedmont hazelnuts would be a great way to end a meal.

IMG_8221Truffle Bite – Snack Al Tartufo — Crisp little pastry batons flavored with truffles would be a perfect snack or serve them with an assortment of salume or cheese for an easy appetizer with a glass of wine.

In enjoyed the opportunity to sample these wines with the truffle products and listen to the winery representatives as they introduced their winend Truffle Bite (Snack A). 

For more information contact Barbara Bosini, Marketing and Business Development manger for the US TartufLanghe Truffles    barbara@tartulanghe.us


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One response to “Kobrand Tour d’Italia–Wine & Truffles

  1. Pingback: Sip like the “Cool Kids”: What’s Trending in Italy | Charles Scicolone on Wine

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