One of the highlights of my visits to Rome is the opportunity to see old friends like Daniele Cernilli (Doctor Wine) and Marina Thompson, his wife. This year, they invited Michele and I to their home for a light supper with some special wines.
Daniele is one of the world’s foremost experts on Italian wine and is the author of The Essential Guide to Italian Wine which is updated annually. Pictured above is the 10th edition, published for 2024. The book is my go-to reference book for Italian wines since, as Daniele said, “All the wines worth drinking are in the pages of this guide.” Both Italian and English versions of the book are available.
GT Ravenna Bianco 2011 “Tergeno” Fattoria Zerbina made from 6% Albano late harvest, 34% Albano secco, and 50% Chardonnay from different vineyards with different training systems and different quantities of vines per hectare. Part of the Albano is fermented in barriques while the remainder ferments in stainless steel. The wine was aged for 12 months in stainless steel and barriques and then 6 months in bottle before release.
The wine was not showing any signs of age. It was rich and opulent with hints of citrus and tropical fruits. Daniele picked this vintage to go with our foie gras appetizer, a perfect match.
The style of this wine has been changed over the years. Since 2014, it is a completely different wine and even the label is different from the bottle we tasted.
Tergeno was introduced in 1991 as a blend of three wines: Chardonnay, Sauvignon Blanc and Gewürztraminer. After five years as a dry wine they found the results achieved with the Albano grape affected by noble rot was very good. So they decided to produce a version in the late harvest style, using a selection of Albano harvested late with botrytis combined with a part of Chardonnay and vinified as a dry white.
Thanks to botrytis, the wine acquires a very distinct and unique personality. Starting from the 2014 harvest this wine is 100% Albano, with 30% late harvested. Today the fermentation is in stainless steel and the wine is aged in stainless steel and 6 months in bottle before release.
.Castellucci Miano DOC Valledolmo-Contea di Sclafani-Sicily “Shiara” Bianco 2012 made of 100% Catarratto from 30/40 years old vines located on the slopes of the Madonie Montains at 700/900 meters. Training system is alberello and sapling, the pruning is guyot and spur. Soil is half sand and clay with an alkaline reaction due to active limestone. Harvest takes place in October. White wine vinification with fermentation at a controlled temperature. Malolactic fermentation does not take place. The wine remains in stainless steel for 6 months and then in bottle for 4 months before release. The wine has hints a citrus fruit, apple, and pear with a touch of cantaloupe and crisp acidity $35. Catarratto is a grape indigenous to Sicily. I tasted the 2019 last year with the US importer, Tony Margiotta of Gladiator wines. As Daniele said, this is a white wine that can age.
Smoked salmon served with toast points and French butter
Roasted Marinated Yellow Peppers
Barbaresco DOCG 2016 ‘Manzola” Nada Fiorenzo made from Nebbiolo (Lampia and Michet) from Manzola in the commune of Treiso in Piedmont. The vines were planted in 1998 and the soil is calcareous-clayey with sandy outcrops. Exposure is southwest at 230 meters. Manual harvest followed by a soft pressing of the grapes and separate vinification for each single parcel. There are no herbicides and other invasive vine protection products used and a return to old practices such as hand-hoeing. Aging is in oak for 24 months and in bottle for 6 months before release. The wine has hints of cherry, licorice, leather, tea and a hint of spice. It is a wine that can age.
Baked eggplant with tomato and mozzarella was our main course.
Vinsanto del Chianti Classico 2013 Fontodi in half bottle made from Malvasia and Sangiovese from various vineyards within the property. There are 3,500 to 6,000 vines per hectare and the training system is guyot. The grapes are naturally dried for 5 months after harvest. After the pressing, the must is racked into chestnut and oak barrels of 50 and 110 liters where aging takes place for at least 6 years. There are only 3,000 bottles produced. Fontodi is located in Panzano in Chianti. This is an excellent dessert wine with hints of hazelnut, dried apricot, honey and a touch of caramel.
Tiramisu — A classic version that Daniele highly recommended
I always enjoy seeing Daniele and Marina and I always learn something new.