This is Part II of the Zoom tasting A Taste of Italy with Doctor Wine that took place last week hosted by Daniele Cernilli (aka)Doctor Wine There were 9 wines and in the first blog I wrote about 4 wines. Here are the other 5 wines.
The samples were in very small 5 cl bottles with twist off caps. Each bottle had a label and a number so there would be no confusion. The whole program was well organized and very informative.
Doc APE 2018 Cantine Romagnoli (EMILIA ROMAGNA) made from 55% Barbera, 45% Croatina (Bonarda). The soil is calcareous, medium texture tending to sandy. There are 3,600 plants/hectare and the pruning system is simple guyot. The exposure is south. The grapes macerate for 9 days with a daily pumping over. Fermentation with selected yeasts. The wine ages in first and second passage barriques for 12 months. Then there is the assemblage, a light clarification and a final filtration. The wine has hints of ripe fruit, licorice, leather and a note of wood and tobacco.
A.A. Pinot Nero Riserva “ Zeno” 2018 Cantina Merano made from 100% Pinot Nero (Trentino-Alto Adige, South Tyrol). The vineyards are at 500-700 meters and the vines are 15 to 20 years old. The soil is morainic, light, permeable, decomposed slate, granite and gneiss, barren and sandy. There is a cold fermentation for 5 days, then controlled fermentation with stirring for about 12 days. Aging is in new and used tonneaux. This is an elegant wine with hints of wild berries like strawberries and cherries and a long finish. Daniele liked the wine and included it in the current edition of his The Essential Guide to Italian Wine.
Barberasso 2018 Castello Cigognola (Lombardy–Oltrepo Pavese-Pavia, across the Po) made from 100% Barbera. This is a new wine made from experimenting in the vineyard with cuttings of the branch of the vine. This is an ancient technique, which allows for a light drying of the grapes while keeping the bunch on the plant and in the sunlight. The grapes increase their concentration and continue to develop substances in the peel, which intensify the aromas. They combine the raisin grape and the natural acidity of Barbera with partial whole bunch fermentation to create a new wine. This results in a wine where fruit and acidity are counterbalanced by a soft light note of ripe fruit. Half of the wine is aged for 10 months in 600-liter tonneaux. Because of the raisin fruit, the wine has about 7.5% grams of natural sugar making it softer. The wine has hints of ripe red fruit, strawberries, raspberries and a touch of raisins. This is the first time I have tasted a wine made in this way.
Lazio IGP 2017 Montiano Cotarella (Lazio) made from 100% estate grown Merlot from Montefiascone and Castiglione in Teverina. The vineyard is 86.4 acres at 300 meters. The soil is volcanic and rich in fine gravel (Scheletro). There are 1,700 vines per hectare and the training system is guyot. The average age of the vines is 16 years. Only the best clusters are harvested by hand during the first week of September. A second selection takes place at the winery. Maceration on the skins takes place for 10 days with numerous punch-downs. Temperature controlled fermentation is in truncoconic stainless steel tanks and malolactic takes place in barrel. The wine ages for 12 months in new French oak. It has hints of red and black berries, spice and vanilla with a touch of cedar. Daniele was impressed with this wine.
Primitivo IGP Puglia 2018 “Ipnotico” Terre Dei Vaaz (Puglia) made from 100% monovarietal Primitivo. Production area is the Murgia plateaux. The soil is medium textured and the elevation is 340 to 380 meters. There are 2800 plants per hectare, the planting system is sapling vineyards and the average age of the wines is 60 years. Fermentation takes place in steel tanks. The wine is aged for 12 months in stainless steel, 4 months in French barriques and a minimum of 8 months in bottle. The wine has hints of sour cherries, prunes, a touch of pomegranate and a note of chocolate with a long finish.