In March Federica Schir (federica@federicaschir-pr.com) invited Michele and I to a wine tasting in Rome of wine made by 4 producers that she represents. The producer from the Vallarom Winery was not present but Federica told us about the wines.
The winery is located in the municipality of Avio, south of Trento, in the Italian wine-growing region of Trentino-Alto Adige. It occupies a special place in Trentino,at a narrowing of the valley in the southern part of the Vallagarina, and north of Lake Garda. There are 7 hectares of vines. The name Vallarom derives from an old place name.
Ezio Scienza and his wife Giuseppina took over the winery in 1998 after the death of his grandparents. Their son Riccardo has joined them in the business.
Since 2011, Vallarom has been certified as a producer of organic wines. They cultivate to produce an organic and authentic wine and only natural yeasts are used.
The family have always liked to experience new production techniques, both in the vineyards and in the cellar. At the same time they are committed to environmentally friendly viticulture. Beginning in 1999, they abolished the use of chemical pesticides and decided not to use any chemical products for phytosanitary defense. From 2004, they only use copper and sulphur. The winery is also Certified Organic Vegan.
The wines
Vò Millesimato made from 100% Chardonnay. The soil is limestone from the Dolomites and there are 4,500 vines per hectare. The training system is simple pergola Trentino. Grapes are harvested by hand and softly pressed. Fermentation in stainless steel tanks at a controlled temperature with 20% in barriques Aging takes place on the lees for 30 months. It is disgorged without dosage.
Vallarom 72 Rosé de Saignée Vino Spumante Di Qualita’ Dosaggio Zero made from 100% Pinot Nero.. Soil is limestone from the Dolomites There are 4,r00 vines per hectare. The training system is simple pergola.Grapes are harvested by hand and subjected to soft pressing. Maceration of the grapes for 18 hours before fermentation and then fermentation with indigenous yeast at a controlled temperature . The wine remains on the lees for 72 months and the wine is disgorged without dosage. This is an elegant Metodo Classico Spumante with hints of red fruit strawberry and raspberry with a very pleasant after taste
Chardonnay made from 100% Chardonnay from vineyards in the province of Levine. The exposure is south, south/west at 200/230 meters. There are 5,200 plants per hectare and the training system is simple pergola Trentino or pruned spur cordon. The soil is limestone from the Dolomites. Grapes are harvested by hand the first week of September. After a soft pressing, the must is racked into barrels for the fermentation and an aging period that lasts 11 months. This is a full-bodied and fresh wine, with a fragrance of green apple and vanilla, hints of white flowers with a touch of dried fruits.
Syrah in Rosato Anfora made from 100% Syrah. There are 6,500 grapes per hectare. The training system is espalier with guyot pruning. Grapes are harvested by hand and after a soft pressing, fermentation takes place with indigenous yeasts in Tava amphora with no temperature control. After aging for 8 months in the same amphora it is then put in bottle for 3 months before release. Full-bodied and structured thanks to the variety, elegant, fresh, scent of black fruits and spices. Very savory.
Pinot Nero made from 100% Pinot Nero. The soil is limestone from the Dolomites and there are 4,500 vines per hectare. The training system is guyot and simple pergola Trentino. Grapes are hand harvested and carefully destemmed. Fermentation is in stainless steel tanks with no temperature control and the wine is in contact with the skins for 12/15 days. The wine is aged in used barriques for 12/14 months and 6 months in bottle before release. It has hints of red berries, cherry, spice, blackberry, a touch of chocolate and a note of almonds in the finish. This is a wine that will age.
Fuflus made from Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah. The soil is limestone from the Dolomites and there are 6,500 vines per hectare. The training system is guyot and simple pergola Trentino. Grapes are harvested by hand and carefully destemmed. Fermentation is in truncated cone barrels without temperature control with skin contact for 15/18 months. The wine is aged in barriques for about 18 months and in large barrels for 6 months and then 6 months in bottle before release. It has hints of green pepper, blackberry, cherry, bell pepper, coffee and chocolate. The wine will age for a number of years.
Charles Scicolone on Wine 