Istituto del Vino di Qualitá /grandi marchi (The Institute of Fine Italian Wines/Premium Brands) is a group of 19 of Italy’s top wine producers that have joined together on marketing activities to improve both the image of Italian wine and to promote the member wineries. The members include Alois Lageder, Ambrogio e Giovanni Folonari, Tenute Antinori, Argiolas, Biondi Santi Tenuta Greppo, Ca’ del Bosco, Carpenè Malvolti, Donnafugata, Gaja, Jermann, Lungarotti, Masi, Mastroberardino, Michele Chiarlo, Pio Cesare, Rivera, Tasca d’Almerita, Tenuta San Guido and Umani Ronchi. The President is the Marchese Piero Antinori.
All of the producers are older well-established wineries that are family owned. It is very unusual to get Italians to agree on anything so to have so many producers from different regions cooperate like this is even more unusual.
Their first event in NYC, “The Legends of Italian Wine,” was held at the New York Public Library on Fifth Ave. 17 of the 19 producers were at the event (only Gaja and Tenuta San Guido were missing) and there were wines from ten of the Italian regions.
As I tasted the wines, I felt that there was a movement away from the over extracted oaky wines of the past few years. Even those producers that make wines of this type spoke about terroir and using less new oak. There were only two wines that were a little too international in style for me, but they were not over the top.
Pinot Grigio “Porer” Alto Adige DOC 2011 Alois Lageder 100% Pinot Grigio. (Alto Adige) Fermentation and aging on the lees in stainless steel tanks and the wine is matured in stainless steel tanks and large oak casks. Clemens Lageder, representing the winery, said that the vineyard faces east and gets the morning sun. He feels that because of this the resulting wine has a touch of smoke and good acidity. This is an elegant Pinot Grigio with a lot of body. It is soft and creamy with a long finish and nice aftertaste. $25
IL Falcone Castello Del Monte Riserva DOC 2006 Rivera Made from 70% Nero di Troia and 30% Montepulciano. (Puglia). The harvest is in the middle of October, with the older vineyard of Nero di Troia sometimes picked the first week of November. Maceration and color extraction are carried out in stainless steel tanks for 12/14 days with frequent pump-overs and delestage. Sebastiano Decorato, the sales director and a member of the family that owns the winery said that this is done to obtain better extraction and soften the tannins. The wine is aged for 12/14 months in 225-liter French oak barriques of various ages. The wine is filtered but not cold stabilized and released after one year of bottle aging. This is a wine that should get more attention. I have been drinking it for a number of years and it never disappoints. $30
Taurasi “Radici” DOCG 2006 100% Aglianico Mastroberardino SPA. (Campania) Piero Mastroberardino said that the vineyards were on two hills, Mirabella vineyard at 500 meters and the Montemarano vineyard at 550 meters. Because of its position on the hill and its altitude the temperature at the Montemarano vineyard was much colder and the grapes are picked a little later. Harvest in from the end of October into the beginning of November. The vinification is the classic one for red wine, long maceration with skin contact at controlled temperatures. The wine is aged for 24 months in French barriques and Slovenian oak barrels and remains in the bottle for 24 months before release. Piero made a point of telling me that the barriques were second and third passage. This is full, complex wine with hints of black cherry, plum, spice and a touch of leather.
There was a dinner the night of the tasting and I was sat with Piero. He said that a few people said that his wine should be more concentrated. I could not believe this!. This is a great wine, a unique wine the can last for 40 years or more. I have the 1989 1995,1997 and 1999 vintages of this wine. Piero said, to my relief, that he would not change anything. $65
Rubesco “Vigna Monticchio” Torgiano Rosso Riserva DOCG 2006 Cantina Giorgio Lungarotti SRL (Umbria) 70% Sangiovese and 30% Canaiolo. The Monticchio vineyard is the Brufa hill is near the town of Torgiano. Giorgio Lungarotti said that this vineyard is at 300 meters and the soil is mostly clay. He feels that this is a unique vineyard, which gives the wine its unique character. Fermentation takes place in stainless steel tanks with 15/20 days of maceration on the skins. Aging is in oak barriques and barrels for about 12 months and following a light filtering it remains in the bottle for four years before it is released. This is an elegant wine with red fruit flavors and aromas with hints of cherry, tobacco and spice. The 2006 is the current vintage. I have been drinking this wine since 1981 when I first visited the winery in Torgiano and drank the 1973 vintage. The wine was granted its own DOCG in 1990. The Rubesco Riserva is a wine that can age for 30 years. $55
Brunello di Montalcino Tenuta Greppo DOCG 2007 Franco Biondi Santi. (Tuscany) 100% Sangiovese Grosso-BBS11 clone. The BBS11 is a very special clone that goes back to the beginning of Brunello. Bondi Santi is the only producer that has it. Alcoholic fermentation takes place in concrete vats. The wine is aged for 3 years in Slovenian oak barrels and released into the market after five years from the harvest. This is a legendary wine that can last for over 100 years. They still have the 1888 and 1891 at the winery and they are still in good condition. $150
Amarone Della Valpolicella Classico Riserva “Di Costasera” DOCC 2007 Masi Agricola SPA (Veneto) made from 70% Corvina, 15% Rondinella, 10% Oseleta and 5% Molinara. The hillside vineyards face southwest. At the end of September/beginning of October the best bunches are picked and laid out in on traditional bamboo racks (arele) in special lifts where the natural drying process (appassimento) is controlled by the NASA system. By the middle of September the grapes have lost about 40% of their weight and have a great concentration of sugar. Only the Corvina grape is subject to slight touch of botrytis (noble rot). The Oseleta grape gives greater tannic structure and deeper color to the wine after drying. The grapes are gently pressed after partial destalking and are fermented for 45 days in large Slovenian oak barrels or in stainless steel vats at cellar temperature. The malolactic fermentation takes place in 38/40-hectoliter barrels for 35 days induced by the inoculation of selected yeasts highly resistant to alcohol. The wine is aged in 600 liter Slovenian and Allier oak casks-1/3 new, 1/3-second passage and 1/3 third passage. The wine is aged in bottle for six months before release. This is a big full wine, with aromas of ripe fruit, jam and a hint of balsamic. On the palate it is smooth and rich with a long finish and great aftertaste. $85