Briganti Winery: Wine, Bandits and Baseball

Riccardo Gabriele of PR Communicare Vino, an Italian PR agency, represents some of the top Italian wineries.  He asked me if I would like to meet with one of his new Italian  producers for lunch in NYC, Mike Costanzo of Briganti Wines.  Mike is an American and has a winery in Abruzzo.  What Riccardo did not mention was that Mike was a former MLB third baseman and played for the Cincinnati Reds. I have met a lot of winery owners over the years from all over the world, but Mike’s association with baseball was a first.

We met at Fresca by Scotto for lunch with Mike and his girlfriend Lauren.

Mike is very personable and charming and we hit it off right away. We talked mostly about wine and food and a little about baseball.

Mike said  Briganti is a brand that emerged from the well-respected Risogna Vini, an agricultural company located in Orsogna, Chieti, that has been producing high quality wines in the Abruzzo Region since 2017.

The Abruzzo Region of Italy, located to the east of Rome, has everything going for it. There are beautiful national parks, a long coastline on the Adriatic, the rugged snowcapped Apennine Mountains, and little medieval towns perched precariously on hill tops. Abruzzo is situated between the Adriatic Sea and the Gran Sasso and Majella massif. It is one of the most unspoiled regions of Italy with three national parks and more than ten national and regional natural reserves.  Abruzzo geographically is more central than southern Italy, but due to its connection with the old Kingdom of the Two Sicilies, it is considered part of the South. Most vineyards are in hilly areas, of which 75% are in the province of Chieti.

“Ninco Nanco” a Briganti

Mike said the name Briganti pays homage to the region’s past, as Abruzzo is famous for being the birthplace of the brigandage movement in Italy. During the decade between 1860 and 1870 following Italy’s unification, the Briganti d’Abruzzo experienced its greatest development.  Unification had the immediate effect of creating a huge increase in taxes that generated hunger, famine and widespread poverty. In response to a series of injustices, appropriations and violations, local people formed gangs to rebel against what was happening and fight for their rights. The gangs became roving bands that were known as brigantine.

Mike honors the memory of these brigantini with the names and pictures on the labels of the wine.

Terre di Chieti IGP “Mecola” made from 100% made from 100% Pecorino. There are 1,600 plants per hectare. The training system is pergola and guyot (4,000 vines per hectare for the double guyot). Harvest takes place in October. Carefully selected grapes are destemmed then cry-maceration of the crushed grapes takes place for extraction of color and flavor. This is followed by a soft pressing of the grapes and temperature controlled fermentation in stainless steel tanks for 30 days. The wine has hints of lemon blossom, peach a hint of jasmine, floral notes of acacia and a slight mineral edge.

Mike said Pecorino is one of Italy’s indigenous grape varieties cultivated in the hills of Abruzzo. It is known for its refreshing acidity, floral aromas, stone fruits, tropical fruit flavors and minerality.  Mike said that the wine is named for Mecola, an Abruzzese ancestor who proudly defended the freedoms of the farmers of Abruzzo in the 1860s during the unification of Italy.

Terre Di Chieti IGP Pinot Grigio “Filomena D’Orazio” made from 100% Pinot Grigio. There are 4,000 wines per hectare and the training system is guyot. Harvest is at the end of August. Carefully selected grapes are soft pressed and fermentation is in temperature controlled stainless steel for 10/15 days.  The wine remains in stainless steel until it is bottled. The wine has hints of citrus fruit, chestnut, a touch of honey and a note of hazelnuts.

Mike said that his winemaking philosophy reflects the passion of those who fought against oppression and sought refuge in cultivating the land.  This wine celebrates Filomena D’Orazio, who represents the strength and courage of her time.  This is their signature Pinot Grigio.

Cerasuolo D’Abruzzo DOC “Ciuccolo” this rosé is made from 100%  Montepulciano d’Abruzzo. There are 1,400 vines per hectare and they are pergola trained. Harvest is in the first 10 days of October. The grapes are crushed with maceration on the skins for 2/4. Then a soft pressing followed by a cold soak clarification. Fermentation is in stainless steel at a controlled temperature for 10/12 days. The wine remains in stainless steel until it is ready to bottle. The wine has hints of strawberries, pomegranate, and cherry and it is medium bodied with crisp acidity.

Mike said Cerasuolo d’Abruzzo is a hearty, robust rosé, with rich color and fresh fruit flavors. It has stood the test of time. This wine is named in honor of the brigand known as “Ciuccolo” who fought for the rights of his fellow citizens during the unification of Italy in the 1860’s. His legend lives on and is timeless.

Montepulciano D’Abruzzo DOC “Ninco Nanco” made from 100% Montepulciano D’Abruzzo. There are 1,600 vines per hectare and the training system is pergola and guyot. The grapes are hard harvested in October. At the winery the grapes are destemmed, crushed and transferred to fermentation tanks. There is daily pumping over for iteration of color and tannins. After fermentation is done the wine goes into concrete tanks and malolactic fermentation is completed in 7/10 days. The wine remains in concrete until it is ready to bottle. The wine has hints of black cherry, raspberry, red plum, hint of tobacco and a touch of spice.

Mike said that this wine is in named honor of Ninco Nanco, a dedicated patriot of Italy’s independence and a believer in social justice, who represents the power and strength of the red wines from Abruzzo. Montepulciano is rich and bold with natural acidity, ripe red/black fruits, and robust herbal and spicy notes.

The wine was a perfect combination with the pork and red peppers we had for lunch.

After tasting the wines I asked Mike what the retail price would be, and he said between $16 and $18 a bottle. These wines are a fantastic value for the money.

Mike is looking for a distributor in the NY and his wines are available in other parts of the US.

As a lifelong baseball fan, I asked Mike about his career in the Major Leagues.  We talked a lot about it and Mike said that one of the highlights of his career was at Yankee Stadium where he got his first major hit.  Derek Jeter, the great Yankee shortstop, retrieved the ball and gave it to him. He will never forget that moment and meeting Jeter.

The Wines of Albino Armani

I was first introduced to the wines of Albino Armani at a dinner several years.  The dinner was hosted by the very interesting and knowledge Egle Capilupi, wife of Albino Armani.  For the first time, I tasted wines from the Casetta grape, known in the local dialect as Foja Tonda (round leaf grape), an ancient variety cultivated in Valdadige, between the Veneto and Trentino.  Until the 1980’s, the variety was on its way to extinction until it was rediscovered by Albino Armani. I have enjoyed all of their wines ever since.

Recently, Susannah Gold, a well respected wine professional, organized a Webinar event with the wines of Albino Armani. It was called Albino Armani Valentine’s Day Webinar. The speaker was Albano Armani himself and I was happy to take part. 

The family has been farming in this area since 1607.  They have 5 wine cellars in 3 different regions in Northeastern Italy in what is known as the “Trivento”:  Friuli, Veneto and Trentino, all overseen by Albino, his wife Egle and their son Federico.

While they produce many excellent wines, Pinot Grigio has always been a grape of great interest to Albino who is a Pinot Grigio specialist. He feels that the “Trivento” is the best place to grow Pinot Grigio because of the climate and the soil. They do not use artificial pesticides or chemicals. Their Pinot Grigio is now part of a project on indigenous yeast undertaken with a local research institute where only the best strains are selected, tested and used. The indigenous yeasts which have long thrived in the vineyard’s climate conditions, continue to produce wines that embody the flavor profile of the territory.  Albino feels that because this area is so close to the Alps, climate change has not been a problem. In his Pinot Grigio Albino likes to keep the acidity higher than the PH. Since 2016 Albino has been Chairman of the Consorzio Delle Venezie DOC so his name is linked with Pinot Grigio in more ways than one.

Prosecco Rosé DOC Extra Dry Millesimo NV made from 90% Glera and 10% Pinot Noir. The production area is Alta Grave Friulana and the training system is Guyot. When the cuveé is ready a long second fermentation takes place in pressure tanks ( Charmat method) for at least 60 days in order to obtain a more refined perlage and complex aromas from the Pinot Noir. This is a fruit forward wine with hints of lilacs, strawberry and raspberry. $16

Pinot Grigio Friuli Grave DOC 2020 The soil composition is loose and well aired and composed of typical calcareous white river stones dragged down by the flooding of the alpine brooks. The training system is Guyot. Fermentation and maturation is in stainless steel tanks in contact with the grapes’ own yeasts until the wine is bottled. The wine has hints of citrus, pears, apples and a touch of almonds in the aftertaste with good minerality. $13

Pinot Grigio “Colle Ara” Valdadige Terradeiforti DOC 2020 made from 100% Pinot Grigio from selected grapes cultivated on ancient  terraces that are perfectly exposed to the late afternoon sun in the southern part of Valdadige in the Veneto. The vineyards are at 230 meters and are in the National Park of Messina. The soil is rich in glacier debris and is mainly calcareous. The training system is guyot. The grapes are soft pressed and cold maceration takes place with the skins for one night.  Maturation in contact with the grapes’ yeasts in stainless steel tanks and partially in wood until the wine is bottled. Albino Armani said, “On the nose the wine offers fruity notes with scents of pomegranate and peach. On the palate it is smooth and persistent, with a pleasant sapidity which is typical of the wines springing from the valley.” The pink Pinot Grigio grapes are cold macerated with the skins, giving the wine a good structure and a sophisticated ‘gold rose color’ known as Ramato. He also explained that the juice of the Pinot Nero grape is white but the skins are pink and his grandfather sold the wine as a Rosé. The wine has hints of yellow fruit, peach and pomegranate with nice minerality and good acidity.  $22

Valpolicella Ripasso DOC Classico Superiore 2018 made from Corvina, Corvinone and Rondinella from high hills in the Valpolicella Classico production area at 300/500 meters.  The soil is calcareous deposits on volcanic rock. The training system is traditional pergola Veronese on stone wall terraces, called marogne in local dialect. The fresh Valpolicella wine is poured over the Amazon pomace that is still full of un-fermented sugars and aromatic compounds that start a second fermentation. Then punching down the cap takes place and also some delestage until the complete depletion of the sugar content making the new wine rich and sweet in structure with sweet tannins. The wine is aged in oak barrels. The wine has hints of cherry and other red fruits with a touch of chocolate and a note of coffee. $20

Pinot Grigio from the Triveneto Vineyard

The Consorzio Delle Venezie DOC Pinot Grigio has united for the first time two regions, Friuli –Venezia Giulia and the Veneto, along with one autonomous province Trentino, to promote Pinot Grigio from these areas in NYC and around the United States.

I attended the event at the Italian Trade Commission offices.

Albino Armani the President of the Consorzio was the speaker. He said “The United States represents our main market which reaches around 37% of the total of our export, followed by the UK (27%) and Germany (10%). “

Albino Armani

He continued, “The new Della Venezie DOC was created in 2017 as a result of the history and the culture of generations who have built day by day the great ‘Triveneto Vineyard.’  It came from the need for producers to manage, protect and promote the complex and versatile production of Pinot Grigio, one of the most representative grapes of the supra-regional area.”

The new delle Venezie appellation is the largest Pinot Grigio area in the world and 85% of the Italian Pinot Grigio comes from here.

The Region goes from the Alps, and Lake Garda right to the Venice lagoon, the Adriatic Sea and the Collio hills. This is a great diversity of extraordinary terroirs.

Beginning with the 2017 harvest the entire Pinot Grigio production from the administrative territories of Trentino, the Veneto and Friuli Venezia Giulia has been certified as DOC.

The whole area is referred to as the Triveneto Vineyard. 

The Delle Venezie DOC wines are: Pinot Grigio also frizzante

Pnot Grigio Spumante (V.S. and V.S.O. categories)

Bianco

Pinot Grigio Grapes

Pinot Grigio is a complex and versatile grape variety found in the Venetian area in the 1800’s.

Today Pinot Grigio is the main exported grape variety in Italy and fourth most cultivated.

There were 72 Pinot Grigios at the tasting and here  are four examples. The wines are very well priced — all under $20.

The Wines

Kris Pinot Grigio delle Venezie DOC 2017 the grapes for this wine come from the appellation’s three permitted regions. The soil is clay, silty-loam and gravel. The exposure is southwestern, elevation of 330 to 1,320 feet and there are 2,600 to 3,600 vines per hectare. Harvest takes place in September. The wine has citrus flavors and aromas with hints of tangerine and a touch of apricots and almonds.

Ca di Altre Pinot Grigio delle Venezie DOC 2017– the north-east facing vineyards are located in the Colli Berici hills. The soil is calcareous and of volcanic origin, the training system in guyot. The grapes were harvested, de-stemmed and crushed. Maceration on the skins for 4 hours before the grapes are gently pressed. Cool fermentation took place at 15 to 16 degrees C in order to retain fruit flavor. The wine does not see any wood in order to preserve the grape’s varietal character. This is a well balanced medium bodied wine with citrus aromas and flavors and floral notes.

Seiterre Pinot Grigio delle Venezie “Maso Bianco” DOC 2017 Selected grapes harvested by hand and fermented at a controlled temperature. The wine remains on its own yeast in stainless and is bottled in the spring. This is a wine with ripe fruit and hints of peach, melon and a touch of spice.

Monteci Pinot Grigio delle Venezie DOC 2017 There is a soft pressing of the grapes. Fermentation takes place in temperature controlled stainless steel tanks and remains on the lees in stainless steel tanks. The wine is bottled four months after the harvest. The wine is fruity with hints of peach and citrus fruit with good acidity.

Dinner with Massimo Bottura on Ellis Island

Massimo Bottura is the chef owner of the Michelin 3-starred Osteria Francescana in Modena, Italy. The restaurant was voted the #1 spot on the World’s 50 Best Restaurant list in 2016, and this year was named #2.

He was in New York recently to prepare a meal to benefit God’s Love We Deliver featuring some of his signature dishes which were matched with wines by master wine maker Roberto Cipresso.

Roberto Cipresso and Natalie Oliveros

Michele and I were fortunate enough to be invited to this event by Natalie Oliveros, owner of La Fiorita Winery in Tuscany.

The event was held at Ellis Island. About 100 guests boarded the ferry at Battery Park and cruised past the Statue of Liberty to the museum where the event was held.

Mike De Simone. Gianna and Chazz Palminteri and Charles Scicolone

Actor Chazz Palmentieri was the host and entertained us with charming stories of his life and career.

Bottura also spoke about his approach to cooking.

We can’t do any better to describe the spectacular dishes that were served that night than to quote Bottura’s own poetic descriptions which follow along with the wines that accompanied them.

Baccala Mare Nostrum

An Emilian chef dreams of the Mediterranean Sea in the form of a baccala filet floating in a verdant broth of Vesuvian tomatoes and green olives infused with Sorrento lemons, wild oregano and extra virgin olive oil. 

Falaghina Del Sannino 2016 DOC Lorenzo Nifo Sarrapochiello made from 100% Falaghina made from organic grapes. The soil is clay and calcareous marl, The vines are 10 to 15 years old, there are 4,000 vines per hectare and the training system is espalier, guyot. Harvest is by hand the third week of September. The grapes are crushed and then fermented for 18 to 20 days, followed by 2 months in stainless steel and 2 months in bottle before release. The wine has hints of pear and pineapple with a touch of spice

Polenta and Rice in Praise of a Pizza

This is not a pizza. When the northern Italian Vialone Nano rice and polenta tradition encounter the southern Italian flavors of tomato, anchovy and oregano even a serious risotto can become sunny. The rice is simmered in buffalo mozzarella milk, the polenta is crisped in the oven like pizza crust and the classic pizza toppings are hidden from view.

Pinot Grigio 2016 IGT 100% from vineyards in the Dolomiti  Casata Monfort made from 100% Pinot Grigio. The vineyard is at 300 meters, sandy soil and the training system is pergola trentina. Grapes are pressed in a completely sealed environment and then the wine making process takes place. Fermentation at a controlled temperature with selected yeast strains. The wine was pile yellow with copper highlights. This is a distinctive fruity wine with hints of ripe pear.

The Crunchy Part of Lasagne

Chef Bottura mischievously re-invents the classic Italian recipe while remaining faithful to his childhood memory of stealing he burned corners from his grandmother Ancella’s labor of love. A sheet of crunchy tri-color pasta balances on a hand chopped meat ragu and airy béchamel like a bird about to take flight.

Beautiful, Psychedelic, Spin-Painted Veal, Not Flame Grilled

A tribute to English artist Damien Hirst’s spin-painted canvases, this beef filet takes on the Tuscan tradition of grilled meat without lighting a flame. The meat is marinated in milk as if it were veal, brushed with vegetable charcoal for a fax-grill effect then cooked at a low temperature to preserve essential proteins. It is dressed with creamy potatoes, puree of orange and yellow peppers, a red beet reduction and extra old Villa Manodori Artigianale balsamic vinegar from Modena.

Brunello di Montalcino Riserva 2006 DOCG La Fiorita made from 100% Sangiovese from the 3.1 hectare Pian Bossolino vineyards at 350 meters. The exposure is south east, training system is spurred cordon and there are 7,000 plants per hectare and the soil is galestro. Harvest is at the beginning of October. Fermentation is Slavonian oak casks for 10 days with selected yeasts. During maceration pumping over and delestage takes place. Type and capacity of aging casks: 12 months in new and second passage French oak; 12 months is Slavonian oak of 80Hl. Aging time: 24 months in wood, 6 months in steel and 30 months in bottle before release. This is a complex wine with hints of red fruit, spice, balsam and a touch of tobacco and chocolate.

Since 2011 the winery has been owned by Natalie Oliveros. Natalie was sitting at the same table as Michele and I. I had met her when I was the wine director of i-Trulli and was the first one to buy her wines.

Caesar Salad in Bloom

The evergreen and stoic Caesar softens into an ornamental garden of late summer fragrances and colors. Chrysantheum petals, elderflower vinegar, dried cherries, and chamomile honey dressings reminds us of nature’s bounty as we safeguard our memories for the long winter to come.

Oops! I Dropped the Lemon Tart

This dessert calls attention the poetry of imperfection. Lemon zabaglione, verbena sorbet and fragmented pie crust meet candied bergamot, savory capers, dried oregano and hop pepper oil in praise of southern Italy, a place that is broken but never without emotion.

Valdobbiadene Prosecco Superiore DOCG Brut Natural Grand Cuvée Del Fondator, Motus Vital Valdobbiadene Prosecco Superiore DOCG Brut Natural- Millesimato 2015 Rive San Pietro Barbozza Bortolomiol made from 100% Glera. Elvira, Maria Elena, Giuliana and Luisa Bortolomio run the winery. This wine was created to honor Giuliano Bortolomio the founder of the winery in the 1940’s and the first to produce a Prosecco brut.  Training system is capuccina modificata. Harvest is at the middle of September. There is a gentle pressing after the skins have been removed. Fermentation at a controlled temperature with selected yeasts. The sparkling wine method used is the Martinotti-Charmat. The wine is left on the lee for ten months. Residual sugar 0 g/l: dosage zero. This is complex and dry Prosecco with nice white fruit and a perfect way to end this wonderful evening.

 

 

12 Wines $20 and Under for All Seasons

 

There are some wines that I like to drink all year round. They go with the foods I like to eat and I know I can turn to them at any time. I consider them wines for all seasons. Remember that you don’t have to spend a lot of money to drink well.

Prosecco “Rustico” Valdobbiadene Superiore DOCG Nino Franco. 100% Glera (traditionally called Prosecco) from classic production area hillside vineyards situated at medium to high altitude. Pressing, destemming, cooling of the must and fermentation takes place in steel tanks at controlled temperature. Second fermentation is in “cuvee close” (Charmat method). $1

Falanghina Beneventano 2015 DOC 100% Falanghina. The vineyard is the Torre Cuso, the best location for Falanghina. Donnachiara. The soil is volcanic, chalky clay, the vines are 16 years old, the training system is guyot and there are 2,500 vines per hectare. The grapes are not destemmed or crushed before pressing. Cold fermentation is in stainless steel and there is extended maceration. This is a crisp white wine with citrus fruit aromas and flavors nice acidity and good minerality. $18

Pallagrello Bianco “Caiati” 2014 100% Pallagrello Bianco from a 2.13-hectare vineyard at 280 meters, soil is volcanic with minerals. Alois The training system is guyot, there are 4,800 plants per hectare and the harvest is in the middle of September. Fermentation takes place on the lees for 30 days. Malolactic fermentation is in stainless steel at a controlled temperature. The wine remains in the bottle for 4 months before release. It has hints of almonds, citrus fruit, melon and grapefruit with a long finish and pleasing aftertaste. $20

Côtes-du-Rhone Samorëns Blanc 2015 made from Clairette and Grenache. Ferraton Père & Flis  The grapes are picked at the peak of ripeness and quickly chilled upon arrival at the winery via a chill tunnel. After pressing, the must is cold-settled for 48 hours. Vinification in temperature controlled stainless steel tanks where many lots will under go malolactic fermentation. The wine is then blended and bottled without the use of oak. It has fresh citrus aromas and flavors with hints of white peach and good acidity. $15

Pinot Grigio 2015 Alto Adige DOC Peter Zimmer. Made from a selection of grapes from the best vineyards of the valley floor and the steep slopes nearby. The soil here is stony, sandy and extremely chalky. The low yields per hectare and this particular terroir combines for a very particular Pinot Grigio.  The grapes are gently pressed, then clarified through the natural settling of sediment. Alcoholic fermentation is carried out with pure strains of yeast in temperature controlled stainless steel tanks. Malolactic fermentation does not occur. The wine remains on the lees for several months before it is bottled. It has more depth than most Pinot Grigio, with ripe fresh fruit, a touch of pear, and a hint of spice, good mineral character and fresh acidity. $16

Gewürztraminer Alto Adige DOC 2014 Elena Walch made from 100% Gewurztraminer from small vineyards around the villages if Tramin and Caldero. After harvest, the grapes are crushed and pressed. The fresh must is clarified at low temperatures then gently fermented at a controlled temperature of 20°C in stainless steel tanks. The wine matures in stainless steel tanks for several months on its fine lees. The wine has hints of white flowers and spice with a nice long finish. $20

Les Vignes de Bila-Haut Rose 2015 IGP Pays d’OC  Chapoutier made from 55% Grenache and 45% Syrah. The estate was purchased by Michel Chapoutier in 1999 and is located in one of the best parts of the Languedoc called the Cotes du Roussillon. The grapes are carefully vinified at low even temperatures. The juice is fermented in temperature controlled stainless steel tanks and aged in the same tanks. After a short maceration on the skins, the delicate pink hue is attained and the wine is racked and vinified. The wine is then carefully blended prior to bottling. $15

Bordeaux Rose 2015 made from 100% Cabernet Sauvignon. Chateau de Lardiley. The soil is clay and limestone, organic agriculture and located in the heart of the Entre-Deux-Mers area in the village of Saint-Pierre-de Bat. The estate is situated midslope along the Garonne River. This is a ripe, red fruit dominated wine with hints of strawberries and raspberries. $15

Az. Agr. Apicella Colli di Salerno Piedirosso IGT 2014, made from 85% Piedirosso from ungrafted vines and 15% other red grapes. There are 3,000 vines per hectare and the training system is mostly pergola. Harvest takes place the third week of October. The stalks are removed and the grapes are pressed. Temperature controlled fermentation in stainless steel tanks for 10 to 12 days. Piedirosso is used mostly as a blending grape.  (It is one of the grapes in the blend for Lacryma Chrisit del Vesuvio Rosso.) It is difficult to find wine made from 100% Piedirosso but worth the effort.
The wine has fresh red fruit flavors and aromas with hints of black pepper and spice a long finish and nice after taste. The wine should be drunk young. $16

Schiava Alto Adige DOC 2015 made from 100% Schiava from high side vineyards above Lake Caldaro at 1,312 ft. Elena Walch The soil is limestone and dandy clay. There is temperature-controlled fermentation at 27°C in stainless steel tanks for 7 days of skin contact. Malolactic fermentation and maturation take place in traditional 8,000-liter Slovenian oak casks. This is a fruity red wine with hints of cherry and a nice bitter almond touch on the finish. $16

Cahors Malbec Prestige 2011 AOP Cahors Domaine du Théron 100% Malbec. Family owned and operated by Pelvillain Freres. The domaine was established in 1973 and is situated in the village of Prayssac in the valley of Lot. The soil is limestone and clay with cover grass planted between the rows. Grapes are harvested in the early morning, destemmed and lightly crushed. Maceration and fermentation takes place in temperature controlled stainless steel tanks. After the wines are racked to different stainless steel tanks where malolactic fermentation is completed. The wines are aged in barriques for about 12 months, 1/3 of which is new wood. The best barrels are selected and blended into the Cuvée Prestige which is the top of the line and aged another year in bottle before release. This is a big dark wine with hints of spice and chocolate and a touch of blueberries with a smooth yet powerful finish. $18

Moscato d”Asti “Cascinetta” DOCG –NV 100% Moscato d”Asti, Vietti. Grapes are selected from vineyards in Castiglione Tinella. There are 4,500 plants per hectare and they are about 40 years old. The grapes are crushed, pressed and naturally clarified. Must is stored, without sulfite, at low temperature in order to naturally prevent fermentation. Before bottling, yeast is added and the temperature is increased. Alcoholic fermentation is in stainless steel autoclave to preserve natural CO2 from the fermentation. The fermentation is stopped at 5.5% alcohol by again reducing the temperature. Malolactic fermentation does not take place and preserves acidity, varietal fruit character and freshness. The wine is held in stainless steel tanks before bottling. The wine is delicately sweet, slightly sparkling, frizzante with hints of white peaches, apricots and ginger. $16

The Wines of Lis Neris

After judging the Pinot Grigio Challenge in Cormons, in Friuli, I visited the Lis Neris winery in San Lorenzo about 20 minutes away. The winery is in the Isonzo sub zone close to the Slovenian border.

Alvaro

The owner Alvaro Pecorari who began by speaking about the winery greeted me. Alvaro said that it is a family winery and the family controls all of the production process. There are 70 hectares of vineyards planted between the Slovenian border to the north and the right bank of the Isonzo River to the south. Wines are produced exclusively with grapes from their own vineyards. They have introduced biological treatments against vine pests and avoid the use of chemical weed killers. The winery is energy autonomous, with solar panels, which collect and transforms solar power.

He feels that his wines are the best expression of the terrior

The Wines of Lis Neris– They have different lines of wine Traditional, Selezioni and Riserva.

Pinot Grigio 2013 100 % Pinot Grigio this is from the Traditional line where the grapes are from the younger vineyards. The training system is guyot and there are 5,200 to 5,600 vines per hectare. Fermentation takes place in stainless steel takes at a controlled temperature. Maturation is on the fine less in the same tanks for 8 months with frequent stirring of the lees. The wine remains in the bottle a short time before release. This is a fresh fruity wine with aromas and flavors of critics’ fruit, hints of apple and good acidity. I also had this wine with food at one of the best restaurants in the area La Subida and it is an excellent food wine. 

Gris 2010 100% Pinot Grigio This is from the” Selezioni line where the wines take the name of the vineyard. The soil is calcareous, alluvial on a broad shelf at 60 meters above sea level. The vines are 25 years old. The training system is guyot and there are 5,200 vines per hectare and the harvest is in October. Fermentation takes place in 500 liter French oak barrels (tonneaux), at a controlled temperature. Alvero said that tonneaux gives the wine aromatic breath without modifying the intrinsic character of the wine. Maceration is on the lees in the same barrels for 10 to11 months with frequent lees souring? The wine is aged in bottle for 12 months before release. Alvero said the wine would last for 5 to 10 years. This was a more intense Pinot Grigio and he said that it was an international style wine reflection the more modern wines of today. That is why I believe he calls it “Gris”

Confini 2010 Venezia- Gulia IGT made from 40% Gewürztraminer, 40 %Pinot Grigio and 20% Riesling from 25 year old vines. This is from the Riserva line, the grapes come from the older vineyards. Fermentation takes place in 500 liter French oak barrels and maceration is on the fine lees in the same barrels for 11 months with frequent bàtonnage. The wine is aged another 12 months in bottle before release. He said that the Pinot Grigio constitutes the skeleton of the wine, giving it structure a full bodied frame, softness and warmness. Traminer is important for aromas and perfumes and Riesling for the right acidity and complexity of taste. Only Pinot Grigio and Traminer are late harvested and matured in wood.

Tal Luc 2010 made from 95% Verduzzo and 5% Riesling. The vines are 10 years old, the training system is guyot and there are 5,200 vines per hectare. After the harvest the grapes are dried for 120 days in an air-conditioned environment. Long fermentation takes place in new 225 liter French oak barrels. The wine remains in the bottle for 12 months before release. Alvero said that the wine could age for 15 years. It is in the Riserva line” This is an excellent dessert wine and I really enjoyed tasting it. I also had the pleasure of drinking the=is wine at restaurant La Subida the night before.

 

 

2014 International Pinot Grigio Challenge

The 2014 International Pinot Grigio Challenge was held in Corno Di Rosazzo, near Udine in the Northeastern Italian region of Friuli Venezia Giulia in Italy. I like the food and the wines of the region and have always enjoyed its Pinot Grigio, so I was delighted to be invited to be one of the judges.

The event took place over three days. The first day there was a round table discussion on Pinot Grigio: “Commercial Challenge on the World Market.” There were a number of speakers, including myself, and I found the conversation to be most interesting

Some of the topics discussed included the reasons for the popularity of Pinot Grigio, how to improve its image, Pinot Grigo in different countries and the other names for Pinot Grigio

Pinot Grigio came to Italy after the phylloxera plague in Europe in the late 19^th Century. It most likely originated in Burgundy and is a genetic mutation of Pinot Noir. It is grown mostly in northeastern Italy. The best examples in my opinion come from Friuli Venezia Giulia and Trentino Alto Adige

Pinot Grigio is not a white grape as can be seen by looking at the bunches. The must of the grape is basically copper in color, of anthocyanin origin, that does not always persist through bottling. This has to do with the presence or lack of oxygen during fermentation.

In the 1960’s Santa Margherita, thanks to the latest vinification techniques, was able to produce a white wine changing the history of the grape forever. By the 1980’s Pinot Grigio from Italy became so popular that it is looked upon as an Italian grape in the eyes of the world. Today Pinot grigio enjoys world wine popularity and is the number one grape varietal imported into the USA with over a 40% market share.

Some of the bottles

Some producers have gone back to the old style and produce a wine, which is copper/ orange in color. An example of this was the #2 wine in the Challenge, “Gossip” by Di Lenardo

The judging took place on the second day. The idea for the International Pinot Grigo Challenge came from Daniele Cernilli, known as “Doctor Wine.”

With Cernilli as the head, 24 judges from many different countries were to taste the wines blind and select the winners. There were 128 wines from all over the world. The judges were divided into groups of three. In the first round a score was given to each wine tasted. Next the 3 judges were presented with 2 wines, each judge stated their preference and one wine was eliminated. With 3 judges there could not be a tie. When this was completed there was a break for lunch. After lunch it was the same except there were 5 judges, again two wines were presented and one was eliminated.

Daniele Cernilli “Doctor Wine” announcing the winners

Cernilli called the judging a “winebledon” with direct challenges in couples, like a tennis match, evaluated by mixed and uneven juries.

After this segment was over the votes were tallied and there were 8 finalists.

The third day was the official announcement of the winners and the award ceremony. Listed below are the eight finalists in order. The first three wines were awarded medals.

Pinot Grigio Alto Adige “Punggl” DOC 2013 Nals Margreid Trentino Alto Adige #1

Pinot Grigio Ramato (copper) “Gossip” IGT 2013 Venezia Gulia Di Lenardo Friuli Venezia Giulia Harvest is by hand. The grapes are placed in a tank for 18 hours of skin maceration. Then the skins are separated and the must is transferred to temperature-controlled fermentation steel vats. The wine is on the lees before bottling. For the whole process oxygen does not come in contact with the wine in order to preserve the color. The wine has a light copper color with luminescent clarity. The aromas include wild strawberry, elderberry, hay and dried roses with hints of dried fruits and almond. There is a balance of robust fruit and crisp acidity. It is closed with a composite cork DIAM. 20,000 bottles were produced.  I described  how this wine  because has the ‘copper” color. #2

Pinot Grigio Friuli Grave DOC 2013 I Magredi Friuli Venezia Giulia. This wine of the final eight was given the award for best value for the money. #3

Pinot Grigio Friuli Colli Orientali DOC 2013 Torre Rosazza Friuli Venezia Giulia

Pinot Grigio Collio “Jesera” DOC 2013 Venica & Venica Friuli Venezia Giulia

Pinot Grigio Alto Adige Castel Ringberg” DOC 2013 Trentinio Alto Adige Elena Walch

Pinot Grigio Friuli Colli Orientali DOC 2013 Friuli Venezia Giulia La Sclusa

Pinot Grigio Friuli Colli Orientali DOC Azienda Perusini di Perusini Teresa Friuli Venezia Giulia

Three of my favorite producers were in this group: Di Leonardo, Venica & Venica and Elena Walch

There was a special category for wines with residual sugar exceeding 9g/l. The winner was Pinot Gris AAC 2013 Cuvee Saine Chatherine Weinbach Faller France.

Looking back over the wines that I chose all of them were from Friuli Venezia Giulia and the Alto Adige. Daniele Cernilli confirmed that I voted for the number one rated wine.

 

 

Great Wine Value from the Alto Adige

Every time Peter Zemmer is in town showing the Estate Wines of Peter Zemmer, I look forward to experience them at a tasting and lunch. I look forward to lunch because these are excellent food wines, and what better way to judge the qualities of a wine than with food. The tasting and lunch this year was held at Gotham  Bar and Grill in NYC. The Zemmer wines are a great value. The wines that I tasted ranged in price from $17 to $21 and all of them were well worth the money.

Pete began by saying that the winery was established in 1928, and is located in the Alto Adige-South Tyrol in Northeastern Italy. He spoke about Cortina D’Ampezzo, a beautiful skiing and hiking resort in the Alps, as “his town.” Cortina, he said, is among the smallest communities in the region and is also the last village with a German-speaking majority before the southern border with Trentino.  It is also the only village in the Southern Tyrolean Lowlands/Unterland that is situated on the valley floor.  He described the vineyards and fruit trees that surround the town and told us that the daytime temperature can be 40 degrees higher than the night temperature which enhances the aromas and flavors in the grapes. Bolzano, the largest town in the area, can have summer daytime temperatures as high as Palermo, far to the South in Sicily.

The Wines

Lagrine Rosé 2013 Alto Adige DOC made from 100% Lagrein  After the stems are removed the grapes are left to macerate for one day and then pressed. Peter said that in this way, they succeed in only partially imparting the coloring, which is obtained from the skins, to the must and the wine is able to obtain its fine rosé tone. The alcoholic fermentation is carried out with pure strains of yeast at a controlled temperature in stainless steel tanks. This is the first vintage to been imported into the U.S. This is a wine with nice fruit aromas and flavors, hints of wild berries and violets, with good acidity and a soft spicy finish. $18

Pinot Grigio 2013 Alto Adige DOC There is a selection of grapes from the best vineyards of the valley floor and the steep slopes nearby. The soil here is stony, sandy and extremely chalky. Peter said that the low yields per hectare and this particular terroir combines for a very particular Pinot Grigio.  The grapes are gently pressed, then clarified through the natural settling of sediment.  Alcoholic fermentation is carried out with pure strains of yeast in temperature controlled stainless steel tanks. Malolactic fermentation does not occur in any of the white wines. The wine remains on the lees for several months before it is bottled. It has more depth than most Pinot Grigio, with ripe fresh fruit, a touch of pear, a hint of spice, good mineral character, and fresh acidity. $17

Pinot Bianco 2012 “Pünggle Vineyard” Alto Adige DOC This Pinot Bianco is a selection of the best vineyards of the valley floor and steep slopes near the vineyard estate. It flourishes under outstanding climatic conditions on a stony, sandy and extremely chalky soil. Peter said that the poor yield per hectare and the particular terroir are responsible for the outstanding quality of the wine. After the grapes arrive, they are gently pressed and clarified through the natural settling of sediments. The alcoholic fermentation is carried out with pure strains of yeast at a controlled temperature in stainless steel tanks. Peter said that after several months of ripening on the yeast the wine in ready to bottle. This is a wine with rich fruity aromas and flavors with hints of green apple, fresh acidity and a mineral character. $20

Rhine Riesling “Rohracker Vineyard” 2013 Alto Adige DOC. Peter said that this grape is very well suited to the micro-climatic conditions and the loose, well-aerated soils in the area. Even though Riesling is a rare variety here it loves cooler climates so that this vineyard where the grapes are grown is at a higher elevation. The grapes are pressed and the stems are removed in a pneumatic tank press. Before being pressed, a 6 – 8 hour cold maceration takes place in order to enhance the fruitiness of the wine. Afterwards, the grapes are gently pressed and clarified through the natural settling of sediments. The alcoholic fermentation is carried out with pure strains of yeast in temperature controlled stainless steel tanks. This is a nice crisp dry wine with good body and hints of green apple and a touch of peach.  It has a nice finish and aftertaste. $20

Pinot Nero “Rollhütt Vineyard’ 2012 Alto Adige DOC 100% Pinot Noir. The stems are immediately removed and the grapes are fermented at a constant temperature of 26 – 28° C (79 – 82° F) for about 7 days. The must is kept in contact with the skins through circulation pumping and gentle pressure from below. Peter said that they achieve ideal results with the coloring of the skins and this emphasizes the fruitiness of the wine. After two gentle rackings, 70% of this Pinot Noir is aged over 12 months in large barrels of French oak, and the remainder is aged in small casks of French oak (barriques), which are 2 – 3 years old. After blending, 750 ml Bordeaux-style bottles are filled and the wine is aged an additional 6 months in the bottle before it goes on sale. $22

Lagrein 2012 Raut Vineyard Alto Adige DOC 100% Lagrein Peter said that this varietal, unique to Alto Adige, finds excellent growing conditions on the loamy soils of the community of Ora. Tender care of the vineyard offers the best conditions for the production of varietal and extraordinary quality.  The stems are immediately removed and the grapes are fermented at a constant temperature of 28° C (82° F) for about 10 days. The must is kept in regular contact with the skins through circulation pumping and gentle pressure from below. Peter said by this they achieve ideal results with the coloring from the skins and emphasize the fruitiness of the wine. After two gentle rackings, 60% of this Lagrein is aged over 12 months in large oak barrels, and the remainder is aged in small casks of French oak (barriques), which are 2 – 3 years old. After blending, 750 ml. Bordeaux-style bottles are filled and the wine is aged an additional 6 months in the bottle before it goes on sale. This is a big, intense complex wine with hints of wild berries, violets and spice. $21

 

 

The Legends of Italian Wine

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.

Listed below are six wines, which I felt were particularly interesting:

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

Wines from Cortina D’Ampezzo

As I entered A Voce Restaurant, I was offered a choice of a glass of Pinot Grigio or Rhine Riesling.  I was there for a wine tasting and lunch, so I tried both wines and liked them.  Wine in hand, I sought out our host, Peter Zemmer of the Peter Zemmer Winery to give him my compliments which he seemed pleased to receive.  Established in 1928, his winery is located in the Alto Adige-South Tyrol in northeastern Italy.

Peter Zemmer

Peter spoke about Cortina D’Ampezzo, a beautiful skiing and hiking resort in the Alps that I visited several years ago, as “his town.”  Cortina, he said, is among the smallest communities in the region and is also the last village with a German-speaking majority before the southern border with Trentino.  It is also the only village in the Southern Tyrolean Lowlands/Unterland that is situated on the valley floor.  He described the vineyards and fruit trees that surround the town and went on to say that the day temperature can be 40 degrees higher than the night temperature, which enhances the aromas and flavors in the grapes. Bolzano, the largest town in the area, can have summer daytime temperatures as high as Palermo, in Sicily.

In response to a question about screw caps Peter said that they can use them in foreign markets but in Italy they only want cork.

The Wines of Peter Zemmer

Pinot Grigio 2011 Alto Adige DOC There is a selection of grapes from the best vineyards of the valley floor and the steep slopes nearby. The soil here is stony, sandy and extremely chalky. Peter said that the low yields per hectare and this particular terroir combines for a very particular Pinot Grigio.  The grapes are gently pressed, then clarified through the natural settling of sediment.  Alcoholic fermentation is carried out with pure strains of yeast in temperature controlled stainless steel tanks. Malolactic fermentation does not occur in any of the white wines. The wine remains on the lees for several months before it is bottled. It has more depth than most Pinot Grigio, with ripe fresh fruit, a touch of pear, a hint of spice, good mineral character and fresh acidity. $16

Rhine Riesling 2011 Alto Adige DOC Peter said that this grape is very well suited to the micro-climatic conditions and the loose, well aerated soils in the area. The grapes are pressed and the stems are removed in a pneumatic tank press. Before being pressed, a 6 – 8 hour cold maceration takes place in order to enhance the fruitiness of the wine.
Afterwards, the grapes are gently pressed and clarified through the natural settling of sediments. The alcoholic fermentation is carried out with pure strains of yeast in temperature controlled stainless steel tanks. This is a nice fruity wine with good body and hints of fresh peach.  It has a nice finish and aftertaste. $19

Pinot Bianco 2011  – Alto Adige DOC This Pinot Bianco is a selection of the best vineyards of the valley floor and steep slopes near the vineyard estate. It flourishes under outstanding climatic conditions on a stony, sandy and extremely chalky soil. Peter said that the poor yield per hectare and the particular terroir are responsible for the outstanding quality of the wine.

After the grapes arrive, they are gently pressed and clarified through the natural settling of sediments. The alcoholic fermentation is carried out with pure strains of yeast at a controlled temperature in stainless steel tanks. Peter said that after several months of ripening on the yeast the wine in ready to bottle. This is a wine with rich fruity aromas and flavors with hints of green apple, fresh acidity and a mineral character. $19

Bianco “Cortinie”(Latin name for Cortina ) 2010 made from Chardonnay, Pinot Grigio, Sauvignon and Gwürztraminer. These grapes are grown on the valley floor around the village of Cortina and on the slopes at different altitudes. The aromatic grapes are grown at 600, 400 and 300 meters. Peter explained that grapes from the valley floor give the wine more body and fruit and the ones at the higher altitudes add acidity and minerality. The harvest time is different; the lower vineyards are harvested in August and the highest in late September. Training of the vines is by the guyot method, 6,000 to 9,000 vines per hectare or on the single pergola, 3,500 to 4,000 vines per hectare. Peter said that Sauvignon Blanc, Gewürztraminer and Pinot Grigio do not like a lot of sun and do better under the pergola. The older vineyards are single pergola and the newer are guyot.

The grapes are crushed and the stems are removed in a pneumatic tank press. Before being pressed, an 8 hour-long cold maceration takes place. Peter said that this is done in order to enhance the fruitiness of the wine. Afterwards, the grapes are gently pressed and clarified through the natural settling of sediments.  2/3 of the alcoholic fermentation is carried out in stainless steel tanks with select strains of yeast. 1/3 of the fermentation is carried out in small casks of French oak. The wine is then aged for 6 months in French barriques from Allier. Peter said that he does not use new barriques for the wine. The wine is then aged in the bottle until it is ready to be put on the market. This is a full-bodied wine with ripe fruit and hints of apricots and a touch of tropical fruit. There is good minerality and acidity. $ 30Pinot Nero 2010 Alto Adige DOC the stems are immediately removed and the grapes are fermented at a constant temperature of 26 – 28° C (79 – 82° F) for about 10 days. The must is kept in contact with the skins through circulation pumping and gentle pressure from below. Peter said they achieve ideal results with the coloring of the skins and this emphasizes the fruitiness of the wine. After two gentle rackings, 70% of this Pinot Noir is aged over 12 months in large barrels of French oak, and the remainder is aged in small casks of French oak (barriques), which are 2 – 3 years old. After blending, 750 ml Bordeaux-style bottles are filled and the wine is aged an additional 6 months in the bottle before it goes on sale. $22

Lagrein 2010 Alto Adige DOC
Peter said that this varietal, unique to Alto Adige, finds excellent growing conditions on the loamy soils of the community of Ora. Tender care of the vineyard offers the best conditions for the production of varietal and extraordinary quality.  The stems are immediately removed and the grapes are fermented at a constant temperature of 28° C (82° F) for about 10 days. The must is kept in regular contact with the skins through circulation pumping and gentle pressure from below. Peter said by this they achieve ideal results with the coloring from the skins and emphasize the fruitiness of the wine. After two gentle rackings, 60% of this Lagrein is aged over 12 months in large oak barrels, and the remainder is aged in small casks of French oak (barriques), which are 2 – 3 years old. After blending, 750 ml. Bordeaux-style bottles are filled and the wine is aged an additional 6 months in the bottle before it goes on sale. This is a big, intense complex wine with hints of wild berries, violets and spice. $22

Peter said that they make 22 wines but only these six are brought into the United States.