A few weeks ago I wrote about a Zoom tasting with Daniele Cernilli (aka Doctor Wine). In the blog I wrote about the white wines that we tasted. In this blog I will write about the red wines. The wine came in very small bottles with twist off caps. Representatives of the wineries joined the webinar.
The Red Wines
Cantine Iorio (Campania) Sannio Aglianico DOP 2020 made from 100% Aglianico. The vineyards are at 250/350 meters. The soil is limestone and clayey and the training system is guyot. There are 3,000 plants per hectare. Hand harvest takes place the last week of October. Maceration takes place at a controlled temperature followed by malolactic fermentation. Aging is in wooden barrels for 6 months and then in bottle before release. The wine has hints of blackberries, black cherries and a note of spice.
Tenuta Falezza (Veneto) Valpolicella Ripasso DOC Superiore 2020. The wine is made from 50% Corvina, 20% Corvinone 25% Rondinella and 5% Oseleta. The first fermentation takes place in stainless steel tanks for 20 days. In the second fermentation the new wine is poured onto the pomace of skins and seeds of the Amarone or Recioto. This second fermentation is in stainless steel tanks and lasts for 10 days. This is a full bodied wine that has hints of black cherry, plums and spice. Daniele said that after a few years of aging it begins to resemble Amarone.
Vinera Domani (Lazio) Roma DOC Rosso 2019 made from 100% Montepulciano. The soil is volcanic and tufaceous clay and the training system is spurred cordon. The wine has hints of cherry jam, plum and blackberry.
Casale della Ioria (Lazio) Cesanese del Piglio DOC Superiore 2018. Made from 100% Cesanese di Affile. The vineyards are at 400 meters, the soil is clay, sub-acid and the training system is spurred cordon. There are 4,500 plants per hectare and the average age of the vines is 16-17 years. Grapes are hand picked in October and the stalks are removed before pressing. Maceration on the skins for 15 days. Aging is in 20hl oak casks for 6 months and in bottle for 6 months before release. The wine has hints of currents, blueberries, morello cherries and a hint of violet.
Uvamatris (Piedmont) Sagitta Barbera del Monferrato Superiore DOCG 2018 made from 100% Barbera. The vineyard is at 230/250 meters, the exposure is south and the training system is guyot. Heaviest is at the end of September. The wine ferments only using wild yeast in stainless steel tanks with maceration lasting for two weeks. After malolactic fermentation the wine is racked into 660 gallon French oak botti for 24 months. The wine remains in bottle for 6 months before release. The wine has hints of cherry and raspberry with good acidity. Daniele said that in Monferrato Barbera has the best position in the vineyard. He also said that Barbera has more acidity than tannin which makes it a very good food wine.
Bocale (Umbria) Montefalco Sagrantino 2016 made from 100% Sagrantino. The vineyard is treated with natural grass regeneration techniques (land planting), using only organic and mineral fertilizers without the use of chemical products or herbicides. Fermentation is with natural yeasts and the wine is produced without microfiltration and thermal stabilization. Manual harvest takes place the second half of October. Vinification: maceration for at least 40 days with natural enzymes. Stabilization and filtration do not take place. The wine is aged in 1,000 liter French oak barrels for 24 months and in bottle for 12 months before release. The wine has hints of blackberries and currants with a touch of spice. I was very impressed with this wine. This wine will age and Daniele said Sagrantino has the highest polyphenols and tannin of any grape. Above is a picture of the 2015 I have at home.
Next time, another webinar with Doctor Wine.