Category Archives: Brunello

Benvenuto Brunello NYC 2016

The Consorzio del Vino  Brunello di Montalcino presents Benvenuto Brunello USA 2016 in NYC, its annual trade tasting, celebrating 50 years of DOC wines and showcasing the Brunello di Montalcino 2011. The walk-around tasting featured over 40 wineries from Montalcino.IMG_9587

I also attended the seminar on the 2011 Brunello. I enjoy the seminar because I can taste the wine, listen to the speakers, and find out the latest news from Montalcino. The Moderator was Jeff Porter, beverage director for the Batali and Bastianich hospitality group.

There was an overview of Montalcino and then a discussion of the 2010 and 2011 vintages. Jeff Porter   and the representative of the Consortium agreed that 2012 was a great vintage and a better vintage than the 2011 and I had to agree. The Consortium gave the 2010 5 stars, its highest rating and called it an outstanding vintage. The 2011 was given 4 stars and called an excellent vintage. Mr. Porter said that it would be a good restaurant wine because it is more approachable than the 2010. He added that it is a good wine for the consumer as well.

I liked the 2011 vintage and it probably will not age as long as the 2010 but that is something only time will tell.

While we use terms like more approachable, restaurant wine, consumer friendly etc, I would not even think of drinking the 2011  until 2021, after all it is a Brunello!

There were 7 wines tasted and 6 of them were my kind of wines. All of them were aged in botti, large oak barrels. Only one was aged in both 500 liter barrels and botti. There was not a barrique in sight. I asked the representative if this was done on purpose and he said the wines were picked at random. Trying to bring my point home I asked if there was a movement in Montalcino away from barriques and concentrated wines toward wines which tasted like the grape and the terroir. Mr. Porter said that he believed that this was true not only in Montalcino but in the wine world in general. He said this was in response to the consumers that now prefer this type of wine.

The BrunelloIMG_9588

Brunello Di Montalcino DOCG 2011 Belpoggio The soil is calcareous with many skeletons and the elevation is 350 meters. Traditional fermentation takes place with 15 to 18 days of maceration at a controlled temperature. The wine is aged for 24 to 36 months in 30 to 40 hl oak casks. $50 IMG_9589

Brunello Di Montalcino 2011 DOCG Capanna. The soil is Galestro, with many stones and the elevation is 855 to 984 ft. Harvest is by hand, with careful selection of the grapes. They are immediately de-stemmed and fermentation with the skins takes place for 20 to 22 days in Slavonian vats at a controlled temperature. After drawing off, the wine completes the malolactic fermentation in the same vats where it is naturally cooled down.$40

The wine is aged in Slavonia oak barrels 20 to 30 hl until bottling in June of 2015. The bottles are refined in thermo-conditioned rooms and went on sale January 2016. $45IMG_9590

Brunello Di Montalcino DOCG 2011 Castello Tricerchi The vineyard is at 300 meters and the exposure is south/west and the soil is clayey and sandy. Training system is spurred cordon, there are 4,000 plants/hectare and the vines are 15 years old. Harvest is by hand in early October. Maceration is in stainless steel vats at a controlled temperature for 14 days. Malolactic fermentation continues for 5 months. Aging is in 15 to 20 hl Slavonic casks for 42 month and 6 months in bottle before release. For them 2011 was a very good vintage. It has hints of black cherry, strawberry, tobacco and spice. $45IMG_9591

Brunello Di Montalcino DOCG 2011 Col D’Orcia. Made from a particular clone of Sangiovese selected by Col d’Orcia. The vineyard is at 300 meters in the hills over looking the Orcia River with a south/southwest exposure, the soil is from the Eocene period in origin, loose, with little clay and rich in limestone. Fermentation is on the skins form18 to 20 days at a controlled temperature in 150 hlwide and shallow stainless steel tanks, designed in order to extract tannins and color efficiently but delicately. Aging is for 4 years: 3 years in 25, 50 and 75 hl Slavonic and Allier oak casks followed by at least 12 months of refinement in bottle. Since 2013 Col D’Orcia is the largest wine-producing farm in Tuscany. $55IMG_9592

Brunello Di Montalcino DOCG 2011 Pian Delle Vigna (Antinori) 3.5 miles south of Montalcino. There are 65 hectares under vines, and the soil is mostly clayey and calcareous with many small stones. After a careful selection both in the vineyard and cellar, the grapes are de-stemmed and delicately pressed; the must then goes into temperature controlled stainless steel tanks where it ferments and remains on its skins for a period of about 3 weeks. The wine has then completed malolactic fermentation. Aging is in 30 to 80hl oak casks for over 2 years. The wine was bottled in April of 2014. $80IMG_9593

Brunello Di Mantalcino 2011 DOCG Tenuta Buon Tempo the vineyard surface area is 5 hectares at 350 meters and the soil is sandstone-galestro marl. The exposure is south/east, the training system is spurred cordon and there are 3,33/6,250 plants per hectare. Harvest is from September 10 to 20. Fermentation with natural yeast in temperature controlled stainless steel, with minimum possible oxygenation, with pumping over and a duration of 7 to 10 days. Maceration in stainless steel, carried out without exposure to air for 15 to 20 days. Aging 24 to 30 months in 500 liter French oak barrels (20% new) and 12 to 18 months in big 64hl Slovonian oak casks and 6 months in bottle. $50

New owners brought the property, changed the name and are moving away from new oak. The former owners used 50% new oak.IMG_9594

Brunello Di Montalcino 20111 DOCG Uccelliera. Production area Castelnovo dell’Abate, south/east of Montalcino, vineyard extension is 15.5 acres at 820ft. The soil is rich in minerals, medium textured sand and clay, with some gravel. The grapes are selected, de-stemmed and crushed. The must is kept for 4 to 5 days at low temperatures. Later the temperature is raised and alcoholic fermentation takes place naturally for 15 days in stainless steel. At the same time, the must macerates on the skins for about 7 days. After drawing off, the wine is kept in steel, malolactic occurs and the wine is kept in Slovenia and French oak barrels for 36 months, then aged in bottle for another 18 months, before release. This wine was a little more international in style. $64

Leave a comment

Filed under Brunello, Italian Red Wine, Italian Wine

The Best Brunello di Montalcino!?

Last year I was contacted by Riccardo Gabriele and Elisa Bosca of Rg Pr Vino, a PR company representing a number of Italian wines to speak about their wines at luncheon and meeting of wine journalists. They have an interesting portfolio so I agreed. One of the wines I presented was the Brunello di Montalcino from Il Marroneto owned by Alessandro Mori. For me, it was the wine of the tasting and one of the best Brunellos I have ever had. Riccardo asked me if I wanted to take one of the wines home and this was my choice.

IMG_8648

Alessandro Mori

A few months later, Montcalm Imports was doing a tasting and one of the producers was IL Marroneto. I was introduced to the owner, Alessandro and his son, and for the first time tasted their Brunello di Montalcino “Madonna della Grazie.” It was wonderful.

Fast forward a few months and Alessandro was in New York giving a seminar about his wines featuring Brunello going back to 2006. Alessandro said that wine really makes itself and he only does what is necessary. He has a traditional and minimalist philosophy both in the vineyard and in the cellar.

IL Marroneto is one of the 10 historical wineries of Montalcino and was purchased in 1974 by Giuseppe Mori, Alessandro’s father.

The towers of the city of Siena are the backdrops of the estate’s vineyards located high on the north slope of the hill of Montalcino. The vineyards are between 305 and 400 meters and extend to the walls of the town. This is an area where grapes have been cultivated since the times of the Etruscans.

Alessandro said that they grow only Sangiovese grapes and follow a biodynamic approach to cultivation (although not certified), always abiding by the strict Montalcino regulations.  No herbicides are used on the plants.

The vines were first planted in 1975 near the church of Madonna della Grazie, (which the estates top Brunello comes from). The original building dates back to 1247. The rest of the estates vineyards were planted in 1979 and 1984. The soil is coarse sandy soil rich in minerals There is natural grass planted between the rows of vines with longer time for pollination and pruning takes place in March. The vineyards are planted for low yields and low density. The training system is spurred cordon. Grapes are harvested only when the stalks start to turn to burnt colors, indicating that the seeds have reached optimum maturity.

The estate’s name derives from a central tower that was once used to dry chestnuts (castagne or marroni in Italian), long a source of flour in Italy. The wines are aged in the base of the tower in large Allier and Slovenian oak barrels.

These are very traditional made wines with plenty of pumping over. Alessandro added there are no barriques on the estate!IMG_8643

We tasted 6 Brunellos the 2006, 2007, 2008, 2009 and 2010 Brunello along with the 2010 Madonna della Grazie.

Brunello di Montalcino DOCG 100% Sangiovese. Fermentation lasts for 11/12 days. The wine is aged in 2,500 liter oak barrels for 39 months and 10 months in the bottle before release. All of the wines will last for 20 years or more. These are complex and elegant wines and have a certain easy feel in the mouth that is very pleasing but hard to describe. They have hints of black and red fruit, spice, and licorice with a touch of tobacco and leather. They will age for a long time.IMG_8640

Brunello di Montalcino “Madonna della Grazie”  2010 DOCG 100% Sangiovese. This wine is made from a selection of grapes from the historical vineyard. The name of the wine comes from the little 12th century Madonna della Grazie church very near the vineyard. Fermentation is in Allier oak vats where it remains untouched for 2 days and the fermentation lasts for 20/22 days. The wine is aged in 2,500 liter oak barrels for 41 months and 10 months in bottle before release. It a complex and elegant wine with aromas and flavors of citrus, cherry, licorice, mineral notes, and that certain something wonderful on the palate that just keeps on lingering. It has an extremely pleasing aftertaste and a long finish. they are excellent food wines and will age for a long time. Wine writer Monica Larner called this wine “The purest and most profound expression of Sangiovese on the market today and gave it 100 points, the Wine Enthusiast gave it 99 points and Vinous (Antonio Galloni) gave it 97points.

I have never done this before, giving other people’s “point scores” but for once I have to agree with all of them and the wine lives up to their praise.

Leave a comment

Filed under Alessandro Mori, Brunello, IL Marroneto, Italian Red Wine, Madonna della Grazie Brunello, Uncategorized

Dinner with Lars and Karen

Dinner at Lars and Karen’s house always begins the same way.IMG_8533

Lars takes a large silver sword from its box, holds a bottle of Cuvee Aurora Rose sparkling wine in his other hand, and with one fell swoop slices the cork and the top off the bottle.IMG_8534

We watch in amazement while they fly across the yard.

Lars Leicht is the head of the Cru Artisan division of Banfi. Here are the wines he served that night. He also did most of the cooking!IMG_8540

Cuvee Aurora Rose Alta Lange 2011 DOC 100% Pinot Noir Banfi Piemonte. The grapes are grown in the hilltop vineyards of the Alta Langa, south of Alba in Piemonte, in a mix of clay and calcareous soil. There is one hour of skin contact and cold maceration, which prepares the grapes for soft crushing. The must is clarified and fermentation is at a controlled temperature. The final cuvee consists of 90% clear wine and 10% of the previous vintage wine. The wine is aged in French oak barriques. Fermentation takes place in the bottle (Classic Method). Yeast contact is extended for at least 24 months followed by a traditional hand riddling (remuage) on pupitres and degorgement a la glace. A period of brief aging follows. The wine is pink in color, with small bubbles and hints of strawberry and apple.IMG_8543

Lars served this wine with an assortment of appetizers including sauteed eggplant with cherry tomatoes, a Neapolitan dish.IMG_8541

Pecorino “Cortalato” Colli Aprutini IGT 2014 100% Pecorino Cerulli Spinozzi. The vineyards are in the Colli Aprutini in Abruzzo. The soil is clay and sand. Fermentation is in stainless steel, prior to malolactic fermentation and it is aged on its lees fro 5 months prior to bottling. The wine has hints of citrus and peach with notes of apricot and orange and a touch of bitter almond on the lingering finish. I recommend this wine often and it is a true bargain at less than $18 a bottle. Enrico Cerulli has taken over the management Cerulli Spinozzi his ancestral property. I have met Enrico a number of times and am always impressed by his knowledge and passion for his wine. The consulting winemaker is Franco Bernabei, who I consider to be one of the best.IMG_8548

With it, we ate hand rolled pici pasta (like thick spaghetti) with clams and herbs.IMG_8546

Montepulciano D’Abruzzo “Torre Migliore” 2009 Cerulli Spinozzi made from 100% Montepulciano D’Abruzzo in the Colli Teramane DOCG area. The soil consists of compact layers of shale and is rich in nutrients. Selected grapes are hand harvested in small boxes. The juice is fermented on the skins for 15/18 days in oak for at least 16 months. The wine is aged for 6 months in the bottle before release. This is a complex intense wine with hints of ripe cherries, blackberries and a touch of clove. This wine will age and is a bargain at about $18IMG_8556

With the red wines, we ate an assortment of grilled sausages and lamb chops.

The next three red wines are from Palari owned by Salvatore Geraci.IMG_8564

Santa.Ne 2008 100% A Francisa. I asked Lars about this unusual grape and he said “As Salvatore Geraci explains it to me, a century ago they planted a French varietal in that vineyard but no longer recall what it is. The farmers simply refer to it as “the French one,” or ‘a Francisa‘ in local dialect. Some hypothesize that it could be Malbec or Petite Verdot, but in any case over the decades it has morphed into something unique to its conditions.”

The grapes are grown in soil that consists of clay (argilla) in vineyards located in Santo Briga in Messina, Sicily. The wine is aged for 14 months in new barrels of Troncais oak. The wine is then bottled and allowed to rest, unfiltered for at least two more years before release. It has hints of tobacco, leather, red berries and a touch of spice.IMG_8557

Rosso Del Soprano 2011 made from 60% Nerello, 15% Nocera, 20% Nerello Capuccio, 2% Acitana, 2% Jacche and 1% Coe’e Palumba. After a soft pressing and fermentation with native yeast in temperature controlled stainless steel, the wine ages in one-year-old barrels of Troncais and Allier oak. It is then bottled and rests, unfiltered, for about another year before release. It has hints of ripe red berries and undertones of spice with a persistent finish.IMG_8566

Faro 2009 Like the Rosso Del Soprano above, this wine is made from the same indigenous grapes but with a different selection. Salvatore Geraci the owner of Palari saved the Faro DOC from extinction by taking over the 6 hectare vineyard and producing the wine. The wine is aged in new barrels of Troncais and Allier oak for at least 12 months. The wine is then bottled and allowed to rest unfilited for an additional year before release. This is an elegant and complex wine with notes of ripe red fruit, spice and a touch of vanilla. It has a very long finish and pleasing aftertaste. Faro means lighthouse in Italian.IMG_8568

Brunello di Montalcino 1982  Villa Banfi 100% Sangiovese, select clones from estate vineyards on the southern hills of Montalcino. The grapes are grown in stony, calcareous and well-structured soil at an altitude of 720 ft. A careful grape selection is followed by vinification with skin contact for 10-12 days. The wines are released the 5th year after the harvest. Current vintages of this wine are aged a minimum of 4 years, 2 years in oak barrels of various sizes, mainly French oak barriques and partly in Slavonian oak casks.

I do not believe the 1982 was aged in barriques and I do not believe the “clone selection” was the same back then. This is an elegant and complex wine with hints of red fruit, violets, and a touch of licorice and spice. It is showing no sign of age. A delightful Brunello.IMG_8574

Malvasia Delle Lipari 2011 100% Malvasia, Florio. The wine is produced in Malfa, on the island of Salina, archipelago of the Aeolian Islands. The soil is of volcanic origin and sandy. The vineyards are planted on the coast less the 50 meters above sea level. The grapes are hand harvested then laid on reed mats to dry in the sun for about 20 days.

The raisined grapes are gently pressed and left briefly with skin contact. The must is then drained and fermented slowly at controlled temperatures and fermentation stops naturally. The wine is aged a minimum of 5 months in 25 liter fine oak barrels. The wine has hints of raisins, dried apricots and a touch of honey

Leave a comment

Filed under Abruzzo, Banfi Brunello, Brunello, Cerulli Spinozzi, Cuvee Aurora Rose, Faro, Italian Red Wine, Italian White Wine, Italian Wine, Malvasia delle Lipari-Florio, Rosso del Soprano, Santa.Ne, Sparkling wine, Uncategorized

Lunch with Barone Ricasoli at IL Gattopardo

One of my favorite Italian restaurants in NYC is Il Gattopardo (The Leopard). Gianfranco Sorrentino is a most gracious host and Chef Vito Gnazzo always prepares a memorable meal.  Recently, I met Barone Francesco Ricasoli for lunch there.IMG_7693

The name Ricasoli has been tied to Chianti from the 19th century when Bettino, known as “the Iron Baron,” developed the blend for Chianti . Francesco is the great grandson of the Iron Baron. The family traces its involvement in wine back to 1141 and theirs is one of the oldest wine estates in the world.

Barone Francesco Ricasoli

Barone Francesco Ricasoli

250 hectares of vineyards surround the castle of the estate which is the largest in Chianti Classico. The 1,200 hectares between the villages of Gaiole and Castelnuovo Berardenga include valleys, oak and chestnut woods, and 26 hectares of olive groves.

Francesco took over the running of the family estate in 1993 when he bought back the Castello di Brolio from the British company that it had been sold to. With the  collaboration of universities and a key scientific research center, he began to look more closely at his estate and what he could do to improve it.

The Soil

 

The Wines

Brolio Bianco 2013 Made from Chardonnay, Trebbiano and Malvasia. Cold maceration at 5°C for 6-8 hours without oxygen. Fermentation in stainless steel at extremely low temperature 12/16°C. (53.6°-60.8°F). Trebbiano, Malvasia and part of the Chardonnay ages in 500-litre French barrels (first and second use). Sauvignon Blanc and the rest of the Chardonnay are vinified in stainless steel. The bouquet is delicate, fragrant and slightly fruity with floral notes. Dry, smooth taste, pleasantly fruity with an underlying note of almonds. $25IMG_7683

Francesco wanted to find out what the best clones of Sangiovese are, what is the best soil for that specific clone, and what is the best wood for it to be aged in. Beginning in 1995 the ancient Brolio vineyards were gradually being replanted. Francesco started a research project to study and select biotypes of Sangiovese and other typical Chianti varieties. In 2005, 12 were identified, considered to be the best with the most potential for the purpose of selection, and good candidates to become new clones together with those already officially recognized. Three years later, the rootings obtained from these clones were planted.  Francesco told me that there was an independent institute working with the clones and trying to have them certified by the Ministry of Agriculture. He added that all the grapes were picked by hand.

Terroir has a most important role to play. They are making a map containing all the data for each vineyard: physical-chemical composition, elevation, sun exposure and micro-climate to select the most suitable rootstock, the appropriate variety to plant, and the best row orientation. This has become known as the Cru project. Three of the wines involved at the moment are Castello di Brolio Chianti Classico DOCG, Casalferro IGT and Colledila Chianti Classico DOCG.  In 2002 they introduced stainless steel for vinification. Francesco said that because the estate is so large they can have single vineyard cru wines like they do in Piedmont.IMG_7691

Brolio Chianti Classico 2012 Sangiovese and other complementary  grapes from the estates, vineyards in Gaiole in Chianti which are at 280 t0 480 meters. Vinified in stainless steel with 16 days of skin contact and 9 months in large barrels and barriques. The wine has fruity black cherry aromas and flavors with hints of spice and violet. $23 Francesco said the 2012 was a poor vintage for Chianti Classico and as a result almost all of the grapes, even those intended for the cru wines, went into this wine. It has floral notes of violets, with hints of black cherry and spice. $24IMG_7694

This was served with a Tuscan classic caciucco di ceci alla toscanaIMG_7686

Colledila Chianti Classico 2010–100% Sangiovese.  Francesco said  2010 was a great vintage for the Chianti Classico region.  The vineyard is at an elevation of 380 meters and faces southwest. He felt that this was the most beautiful and representative part of the estate. It is a single vineyard which Francesco referred to as a cru because it is the right combination of Sangiovese clone in the right soil which gives you the best grapes. The wine has hints of black cherry and strawberry and a touch of vanilla. N/AIMG_7696

With this we had the pappardella con sugo di lepre

The land is Paleocene-Eocene in origin and forms part of the geological formation “Monte Morello.”  The soil is brown with a fine clay structure, very chalky, with subalkaline pH and little organic material. It is well drained and very stony. The grapes are destemmed and fall by gravity into special fermentation vats with a conical shape that are open at the top. During the alcoholic fermentation and the maceration period, a soft pressing is carried out between 2 and 6 times a day as well as the delestage. The maceration on the skins is between 5-9 days in stainless steel vats. Malolactic fermentation is in stainless steel vats. Francesco went on to say that the wine is aged in new barrels and casks for 18 months.

Francesco made a point of saying that the choice of wood used is the result of experiments using 20 different types of the best French oak from different geographical areas (Vosges, Troncais, Nevers, Allier, and Limousin) with medium and medium-plus toasting levels and standard to tighter grains. He also said that they use many different size barrels.

Because of all of this, he felt that this wine was the top expression of Sangiovese at Brolio and that the aroma is so specific, intense and typical that it could not be confused with any other wine.

 

IMG_7685

Casalferro IGT 2010 100% Merlot.  The vineyard is at 400 meters and faces south. Each small plot in the vineyard is vinified separately. The grapes are vinified in open fermentation tanks. Thermo-regulated fermentation takes about 9 days during which soft pressing and the delestage are carried out. The wine in aged in new oak barrels 90% French and 10% American for 18 months. $65

He said that in this particular terroir the Merlot “is “Sangiovized” meaning that in this harsh but generous territory it takes on sangiovese-like qualities.  Because of this for the first time the wine is 100% Merlot.

Francesco added that he did not consider this wine a Super Tuscan, in fact he felt the time of the Super Tuscans had passed–it was a wine of the 1990’s. I could not have agreed with him more but for me it did not pass soon enough.IMG_7687

Brunello di Montalcino 2009 ” Torre Della Trappola” 100% Sangiovese The wine is vinified in stainless steel tanks at a controlled temperature with 23 to 30 days skin contact. It is aged for 12 month in French oak and 14 months in Slavonian oak. It rests in the bottle for 6 more months before release. This is a Brunello with hints of cherries and spice and a touch of licorice with a nice finish and long aftertaste. $75IMG_7697

With the wine we had the  arista di maiale alla fiorentina con patate al forno

Frencesco said that the wine is named after a property which belonged to the Ricasoli family in 1329. This Brunello di Momtalcino represents their  first concrete example of diversification into other important areas of Tuscany. The wine was made with the cooperation of Castello Romitorio and the direct involvement of their wine maker Carlo Ferrini. The first vintage was 2009.IMG_7688

 Castello di Brolio Chianti Classico 2010 Sangiovese with a small amount of Cabernet Sauvignon and Merlot. Grapes come from the best 230 acres of vineyards at 250 to 450 meters and the exposure is south/southwest. Vinification in stainless steel tanks with 7-9 days of skin contact and 18 months in barriques and new casks. The wine has aromas and flavors of black cherry, blueberries and a nice finish and long aftertaste. $65

This was served with an assortimento di formaggio con mostarda di frutta.

 

1 Comment

Filed under Barone Ricasoli, Brolio Bianco, Brolio Chianti Classico, Brunello, Brunello Torre della Trappola, Casalferro, Castello di Brolio, Chianti Classico, Colledia, Tuscany

IL Marroneto: Traditional Brunello at its Best

Often when I go to a wine tasting, people will recommend that I taste this or that wine and say, “it is your style.” At a recent tasting of the wines from Montcalm imports, everyone I met seemed to be telling me to taste the wines at table #13. A friend even went so far as to bring the winemaker/owner from table 13 to me to introduce him saying, “you must taste his wine.” Finally, I got to table 13. It was obvious that my friends know the kind of wines I like because it was one of my favorite producers of Brunello, IL Marroneto. At the table were the owner/winemaker, Alessandro Mori and his son Jacopo.

Jacopo and Alessandro

Jacopo and Alessandro

Alessandro told me that the wine really makes itself and he only does what is necessary. He has a traditional and minimalist philosophy both in the vineyard and in the cellar. IL Marroneto is one of the 10 historical wineries of Montalcino and was purchased in 1974 by Giuseppe Mori, father Alessandro’s father.

The towers of the city of Siena are the backdrops of the estate’s vineyards located high on the north slope of the hill of Montalcino. The vineyards are at 400 meters and extend to the walls of the town. This is an area where grapes have been cultivated since the times of the Etruscans.

Alessandro said that they grow only Sangiovese grapes and follow a biodynamic approach to cultivation (although not certified), always abiding by the strict Montalcino regulations.  No herbicides are used on the plants.

The wines are aged in coveted Allier and Slovenian oak casks located in the 13th-century tower, which in past centuries was used for drying chestnuts. Learn more at www.ilmarroneto.it

The Wines of IL MarronetoIMG_6117

Rosso di Montalcino “Ignaccio” DOC  2010 100% Sangiovese. The vineyard is at 350 meters, the soil is coarse sand mixed with various minerals and the training system is spurred cordon. Fermentation takes place in stainless steel tanks with constant stirring for the first two days. Fermentation lasts for 20/22 days. The wine is aged in oak barrels for 8 months and another 6 months in the bottle before release. Alessandro said that this wine was a declassified Brunello but made in the same way and style. $30IMG_6116

Brunello di Momtalcino DOCG 100% Sangiovese. Fermentation lasts for 11/12 days. The wine is aged in 2,500 liter oak barrels for 39 months and 10 months in the bottle before release. $65IMG_6115

Brunello di Montalcino “Madonna della Grazie”  2009 DOCG 100% Sangiovese. This wine is made from a selection of grapes from the historical vineyards that surround the house. The name of the wine comes from the little 12th century church very near the vineyard, Madonna della Grazie. Fermentation is in Allier oak vats where it remains untouched for 2 days and the fermentation lasts for 20/22 days. The wine is aged in 2,500 liter oak barrels for 41 months and 10 months in bottle before release. $85

These are complex wines with aromas and flavors of citrus, cherry, licorice and mineral notes. They have a wonderful aftertaste and a long finish. They are excellent food wines and will age for a long time.

3 Comments

Filed under Brunello, IL Marroneto, Italian Red Wine, Italian Wine, Rosso di Montalcino

New Discoveries

10322755_741319212585624_110029537206769143_n

Speaking about the wine

Riccardo Gabriele introduced me to a group of Italian wines that he represents and asked me to speak about them to a group of wine writers.   The Trattoria dell’Arte was the perfect spot for the luncheon and tasting. Some highlights were a wine made from pre-phylloxera grapes and another made from Tempranillo grapes – both from Tuscany!

It was an exciting opportunity for me to taste and discuss these wines with other wine writers. IMG_5362

Manicardi “Vigna Ca del Fiore” DOC 2013 Lambrusco Grasparossa Castelvetro 100% Grasparossa. There are 2,600 plants per hectare and the training is cordon spurred. Fermentation and maceration is in temperature controlled stainless steel tanks. Second fermentation is by the Charmat method–cold maceration is in pressurized temperature controlled tanks and grapes must be stored under pressure and at 0ºC. This is a dry Lambrusco fruity and low in tannin, high in acidity which goes very well with the rich food of the Emilia region, such as cotechino, zampone, bolito misto, Parmigiano-Reggiano and prosciutto di Parma.

In a restaurant outside of Parma I discovered a very simple but excellent end to a meal: a perfect ripe pear, walnuts, a wedge a Parmigiano-Reggiano and a glass of dry Lambrusco. I have been a fan of dry Lambrusco ever since.

Lambrusco is a family of kindred grapes. The three best quality sub-varieties include Grasparossa (red stem), the darkest in color and the most robust.   It comes from the village of Castelvetro, south of Modena, and is the one that I prefer. Sorbara, the most delicate, and pricy comes from the village of the same name. Salamino, meaning little salami, is so called because of the sausage-shaped bunches, comes from the area around the village of Santa Croce. The wine is not imported in to U.S.IMG_5363

Il Marroneto Brunello di Montalcino DOCG “Madonna della Grazie” 2008 named for the church close by the winery. This producer only grows Sangiovese grapes. The winery is just northern of the town of Montalcino. The vineyard is at 400 meters with a northern exposure. Soil is sandy and rich in minerals. The training is spurred cordon. They use biodynamic methods but are not certified. The wine rests on the skins completely still in Allier oak vats for the first two days as the temperature slowly rises naturally to 30 degrees after 5 days. Fermentation takes between 20 and 22 days. The wine remains in oak barrels of 26HL for 41 months (Slovenian and Allier) and is released after 5 years, including 10 months in bottle. This is a traditional Brunello and will last for many years. 2008 was an excellent vintage. $55IMG_5364

Pagani de Marchi “Principe Guerriero” 2009 Montesuadaio DOC 100% Sangiovese. Casale Marittimo, Pisa. The vineyard is 3 hectares and it is 200 meters above sea level. Soil is sedimentary clay, calcareous, and rich in potassium. The training is guyot, age of vines is 15 years and there are 2.2 hectares of Sangiovese. Exposure is south, southeast and southwest. Vinification is in 50Hl stainless steel tanks, traditional pumping over andmalolactic fermentation is in oak barrels. Natural yeast. No chemical weed controlAging is for 12 months in oak barrels 30% new, 12 months in bottle before release. A small Etruscan necropolis on the property and an Etruscan warrior’s tomb gives the wine its name. $35IMG_5365

Colle S. Mustiola “Poggio ai Chiari” 2006 IGT Tuscany. Made from 100% Sangiovese from a four hectare vineyard near Lake Chiusi in Tuscany. The exposure is northeast and the vineyard is at 300 meters. Flood soil with pilocene sand. There are 10,000 vines per hectare. The harvest takes place the second week of October.       Maceration lasts for 40 days with submerged cap fermentation. There is spontaneous malolatic fermentation. The wine spends 36 months in barriques and a small part in Slovenian oak barrels of 20hl, followed by 24 months refinement in bottle before release.

The winery made a selection of 28 different clones of Sagiovese of which five were pre-phylloxera – not grafted on to American rootstock. There is now one vineyard with 10,000 per phylloxera vines. $40  IMG_5366

Podere Boscarelli Vino Noble di Montpulciano Riserva 2009 DOCG. Usually 86% Prugnolo Gentile, 10% Merlot and 4% Colorino. Rolling hills at 300 meters going down to the river Chiana. Soil is silt and clay. The vines are 6 to 35 years old and are selected from clones from their own vineyards. There are 6,000 plants per hectare, selection at harvest by hand into small crates 2/3 of capacity and another selection in the cellar. Fermentation is with the stalks and after a soft pressing the grapes ferment in little vats of steel and oak–only to 3/4 of capacity. Fermentation lasts for one week at 28/30º C. Maceration for 5 to 8 days. Only natural yeasts are used. Aging is in 350/2,000 liter barrels of Slovenian oak or French Allier. A little filtration is carried out before bottling if necessary. $45IMG_5367

Podere La Chiesa “Sabiniano di Casanova” 2008 IGT Tuscany 60% Sangiovese, 25% Cabernet Sauvignon and 15% Merlot.

The vineyards are located in Podere la Chiesa in Cassanova.       The vineyards face southeast and southwest growing on a clay soil rich in fossil shells, typical of the area.

Each grape variety is vinified separately. There are 2 to 3 pumpovers a day which protects the cap from oxidation. The training is cordon spur and there are 4,500 per hectare, which are hand harvested. Natural yeast is used and temperature controlled fermentation takes place in stainless steel. Maceration is for 12/15 days, 12 months in French barriques and 18 months in the bottle before release. Not imported.IMG_5368

Beconcini “IXE” is the Tuscan pronunciation for the letter X. The letter X stands for unknown vines which turned out to be Tempranillo. The IGT is Tuscany Tempranillo. This wine is made from 99.9% of Tempranillo and a touch of Sangiovese. The winery is located in the town of San Miniato. The vineyard is 3.5 hectares and the grapes are all from the new vineyards planted in 1997 using a massal selection from buds taken from the century old vines of Tempranillo from the Vigna alle Nicchie. The training is spurred cordon. Soil is sandstone with marine fossil formation, well integrated with abundant clay. 100/150 meters above sea level and there are 7,000 vines per hectare. Harvest the first 10 days of September. The grapes are dried for 4 weeks and they obtain a total yield of 70%. Fermentation takes place in temperature controlled glass lined cement vats, maceration is for 3 weeks. Aging lasts for 14 months in 70% French barriques and 30% American oak barriques of second passage. 6 months in bottle before release. First passage in barriques is for the wine from the grapes of the historical vineyard Vigna alle Nicchie that goes into the wine of the same name.

In the early 1950’s, 213 vines of unknown species were found in the vineyard which were called X vines. With help from the Ministry of Agriculture these vines were declared to be Tempranillo a few years ago. In June of 2009, Tempranillo N nero was enrolled in the Tuscan register. As far as I know Tempranillo was never cultivated before in Italy.

The Via Franchigena was an old Roman road which was used by pilgrims in the 17th century to make the pilgrimage to and from Santiago de Compostela (Rioja) in Spain to Rome. This road passed close to the town of San Miniato near where the winery is now located. Spanish pilgrims may have carried the Tempranillo seeds and actually sewed them in the vicinity of San Miniato as was the custom of the time. Scientists have determined that the vines were from seeds, not cuttings. Legend has it that a local priest tended the vines not knowing their origin. Not imported.

 

 

 

Leave a comment

Filed under Brunello, Italian Red Wine, Italian Wine, IXE, Uncategorized, Vino Nobile di Montepulicano

The 2009 Brunello Di Montalcino

Every year the Brunello Consortium holds a grand tasting and seminar featuring the current release.  This year it was the 2009 vintage.  A panel of three speakers included the moderator, Gloria Maroti Frazee from the Wine Spectator, Francesco Ripaccioli representing the Brunello Cossortium, and Jeff Porter from restaurant Del Posto in NYC.  The panel members began by speaking about the Brunello area and the laws that govern the wine.

The production area is the commune territory of Montalcino. The grape variety is Sangiovese, known as  Brunello in Montalcino. It is interesting to note that at the seminar they did not refer to the grape as Sangiovese Grosso, but only Sangiovese. IMG_4715

The wine must be aged 2 years in oak casks and 4 months in bottle–6 for the Riserva. Bottling must take place in the production zone. The wine is available for sale from the 1st of January of the 5th year following the harvest (6th year for the Riserva). Brunello di Montalcino can only be sold in Bordeaux type bottles.

The panelists agreed that 2009 was a changeling vintage for Brunello because of the weather. There was less production because of more vine growth due to the heavy rainfall. There were very hot summer days so there was more sugar and they spoke of less tannin, sweeter tannins and a sweet sensation in the wine. It was a good vintage, not a great one and received four stars. The panelists agreed 2009 was a very approachable vintage, it can be drunk sooner, and Mr. Porter pointed out that it would therefore be a good restaurant wine.

In my experience Brunello needs to age at least 10 years before (even in a not so great year) I would even think of drinking it. Brunello improves greatly with age. If you want to drink something “approachable” and ready to drink young, then drink a Rosso di Montalcino because that was why they were produced.

The Panel

The Panel

There were 7 wines from the 2009 vintage in the tasting from different zones in the Montalcino area and the panelists out pointed how these wines differed according to their geography. The higher the altitude, the cooler it will be and the grapes will ripen later. Gloria pointed out that there is a 10 to 2 week difference between when the grapes are harvested in the northern part of the zone than in the Southern. There are also many different types of soil adding to the differences.

When the representative of the consortium was asked if there was any chance that they would rate the different zones and producers, his answer was “no.” He made the case that all of the zone was a limited cru and had many characteristics in common. After tasting the wines I could not see the difference between north, south, east and west and wondered if the panelists could have picked them out if it was a blind tasting!

 The Wines

IMG_4725

Collosorbo- South of Castelnuovo Del Abate. The soil is a medium texture. The harvest is by hand and then there is a sorting of the grapes, also by hand. Alcoholic fermentation is temperature controlled and there is a testing of the wine twice a day before racking. The wine is aged for 36 months in medium and large French and Slovenian oak barrels. It remains in bottle for at least 6 months before release. $50IMG_4726

IL Poggione- near Sant’Angelo in Colle. The altitude of the vineyards is 492 to 1,475 ft. and it is mixed soil with a lot of rocks. The vines are estate grown and are at least 20 years old. Alcoholic fermentation takes place with the submerged cap technique for 15 to 20 days. The wine spends 3 years in 50 HL French oak barrels and in bottle for 12 months before release. This was my favorite wine of the tasting.  It is classic traditional Brunello and will last for at least 20 more years. At $85 it was the most expensive but in my opinion worth the money.IMG_4727

La Togata- South of Tavernella The vineyards average 250 ft. and the soil is clay tuff rich in fossils and the vines are 20 years old. The vineyards are at 250 meters and there are 5,500 vines/hectare. Intense extracting initiates the stages of fermentation followed by a long quiescent maceration on the skins. The wine is aged for 6 months in French barriques and then for 24 more in Slovenian oak barrels. It remains in bottle for another 6 months before release.  This is a very up front wine with more than a hint of cherry.IMG_4728

Ridolfi –Northeast of Montalcino  This was the producer with the smallest production – only 4,900 bottles. The soil is clay and sand with many large stones and the altitude if the vineyard is 300 meters. The training system is spurred cordon. Fermentation is in truncated-conical oak vats and in temperature controlled steel vats. Maceration time depends on the vintage and can last up to 20 days. The wine is aged in large oak barrels observing the Montalcino tradition. The wine has very nice fruit with tart wild berry aromas and flavors, a hint of black cherry and a touch of spice. This wine is a very good buy at $36.IMG_4723

 Solaria -East and slightly South of Montalcino The average vineyard altitude is 1000ft. The soil is clay, sandstone and gravel. There are 4,000 vines per hectare. The training is balanced spurred cordon. There is a long maceration of the skins and frequent pumping over. -The wine spends 24 months in medium sized Slovenian and Allier oak barrels and is then 6 months in bottle before release. $75IMG_4730

 Talenti– In the south by Sant’Angelo in Colle. The soil is clay and very stony. Temperature controlled fermentation for 20 days in steel tanks with daily pressing? The wine is aged for 30 months in 60% Slavonia oak barrels and 40% Allier Tonneaux. Bright cherry aromas and cherry candy on the palate.  Jeff said it is approachable and would make a good restaurant wine. $70

IMG_4731

 Uccelliera south-east of Montalcino near Castelnuovo dell’Abate. The vines are at 820ft. and the soil is mineral-rich, medium textured sand and clay with some gravel.

The grapes are selected, destemmed, crushed and the must is kept for 4 to 5 days at a low temperature. Alcoholic fermentation takes place naturally in temperature controlled steel tanks and it lasts for 15 days. The must remains on the skins for about 7 days depending on the vintage. Malolactic fermentation takes place in steel. The wine is aged in oak barrels for 36 months and another 10 months in bottle before release.  Mr. Porter said that this was a wine he would give to his customers as a transition wine for those that liked California Cabernet Sauvignon. He said the wine was complex, big, bold and beautiful with a texture of sweet fruit. The only thing that I agree with him on was that the wine was complex.  $60

.

Leave a comment

Filed under Brunello, Italian Red Wine, Italian Wine