Italian Storybook

Transcription

Italian Storybook

Anselmet
Giorgio Anselmet
( JOR-jo ahn-sel-MAY)
Valle d’Aosta, Italia.
(12 km. outside of Aosta)
7 hectares. 750-900 meters.
Anselmet.
(ahn-sel-MAY)
Giorgio & Bruna Anselmet.
(BROO-na ahn-sel-MAY)
Giorgio Anselmet.
Certified organic (2010).
Certified biodynamic (2010).
Hand-harvested.
No irrigation.
5,000 cases.
Anselmet has been part of the
Small Vineyards family since 2007.
It is impossible to articulate the Anselmet family estate in words;
language simply cannot do it justice. If you can imagine a vineyard
so high in altitude that they harvest during the first snowfall; glacial
deposit soil so poor and rocky that it resembles a moonscape; and vines
so old and dense, that a plant yields only half of a bottle of wine, you
begin to get the idea. The Anselmet family members–father Renato,
son Giorgio, and his wife, Bruna–are nearly maniacal in their mission
to create the perfect wine. In 2010, the family increased their seriousness
about sustainable agricultural practices, and achieved both organic and
biodynamic certification for the estate.
Antonio Sanguineti
Antonio Sanguineti
(ahn-TOE-nee-oh sawn-gwee-NAY-tee)
Toscana, Italia.
(Multiple locations)
Antonio Sanguineti.
Antonio Sanguineti.
Antonio Sanguineti.
Hand-harvested.
No irrigation.
12,000 cases.
Antonio Sanguineti has been part of the
The first time you find yourself blazing along in the passenger seat of
Antonio Sanguineti’s car, you should brace yourself–either for a bolt
of fear or for an adrenaline rush (or both) unparalleled in your lifetime.
In a nation famous for its invisible speed limits and outrageous drivers,
Antonio is truly one of the fastest (to his credit, he’s also one of the best).
The first time you try one of Antonio’s wines, you’ll realize how perfectly
they match the man–bold, intelligent reds that simultaneously suggest
control and grace. But his was not an easy road; as happens sometimes
in Italian families, there was a disagreement about what to do with the
Sanguineti family’s land. This happened while Antonio was still a young
man and, in the end, it wound up being sold. Despite his love of wine,
Antonio was left without a vineyard. As he recalls it, “I owned the
knowledge, but not the land.” But the accomplished young winemaker,
dubbed “Il Maestro” by his colleagues, was not to be deterred. He parlayed
his wine knowledge into consulting work, and now trades his expertise
for the right to select the best grapes from wonderful estates. Without the
ongoing overhead of a estate, Antonio is able to produce truly outstanding
wines for a modest price.
Antonio Sanguineti
Chianti D.O.C.G.
(kee-AHN-tee)
From our favorite “Maestro,” Antonio Sanguineti, comes this wonderfully
delicious Chianti, made in a friendly, approachable style that is rich and
powerful, yet great with food. Antonio lived as a boy in Chianti, near
Siena, and despite his famous prowess with Brunello and SuperTuscan
wines, has always considered Chianti the wine closest to his heart. Here,
he partners with his close friend, Luca Pattaro of Il Ciliegio in Sicilia,
to make a great everyday wine that is perfect with all Italian foods.
Toscana, Italia.
12 hectares. 250 meters.
Medio impasto.
Antonio Sanguineti.
(ahn-TOE-nee-oh
sawn-gwee-NAY-tee)
Spurred Cordon.
4,500 vines per hectare.
1 bottle per plant average yield.
Antonio Sanguineti
(with Luca Pattaro).
20 days at a controlled temperature
in stainless steel (Sangiovese). 10 days
in open wood vats (Canaiolo, Ciliegiolo,
& Colorino).
75% Sangiovese,
10% Canaiolo,
10% Ciliegiolo,
5% Colorino.
No barrel aging.
0 grams per liter.
3 months in the bottle.
5.6 grams per liter.
1,200 cases.
13.0% by volume.
Insalata Caprese with fresh
Burrata, Carbonara pasta,
and Chicken Parmigiana.
Antonio Sanguineti
Caruso
(ka-ROO-zoh)
Quite simply one of the most interesting wines we have ever tried from
Italia, Caruso is, to use an unusual descriptor, visionary. Antonio “Il Maestro”
Sanguineti has brought together three of his closest friends from across
Italia–Giuseppe Lonardi in Valpolicella (North), Alessandro Bocci in
Toscana (Central), and Giuseppe Martorana in Sicilia (South), to make
a single wine from the three major zones of Italia. Perhaps best described
as a “SuperItalian,” it is a “baby Amarone” meets “baby SuperTuscan”
meets Sicilian Nero d’Avola. Wow!
Toscana, Italia.
Medio impasto.
Antonio Sanguineti.
(ahn-TOE-nee-oh
sawn-gwee-NAY-tee)
Spurred Cordon.
Antonio Sanguineti
(with Giuseppe Lonardi,
Alessandro Bocci, &
Giuseppe Martorana).
Fermentation in temperature
controlled tanks.
50% Sangiovese,
20% Nero d’Avola,
14% Corvina,
10% Syrah,
6% Rondinella.
No barrel aging.
0 grams per liter.
500 cases.
13.9% by volume.
Filet mignon, grilled Portobello
mushrooms with balsamic,
and veal scallopini.
Antonio Sanguineti
Brunello di Montalcino
D.O.C.G.
(broo-NAY-lo dee mohn-tahl-CHEE-no)
Antonio Sanguineti’s Brunello is a powerful, decadent expression
of Marasca cherries, black tea, coffee, and pomegranate. The tannins
are smooth, silky, and integrated; this wine will age for over 20 years.
Nick-named “il Maestro” by his colleagues, Antonio is a master of
creating the perfectly balanced wine. We believe he’s achieved it here
again, as after 42 months in French oak it is amazingly approachable.
Toscana, Italia.
(Montalcino)
Medio impasto.
Antonio Sanguineti.
(ahn-TOE-nee-oh
sawn-gwee-NAY-tee)
Spurred Cordon.
4,500-5,500 vines per hectare.
Antonio Sanguineti
(with La Magia &
Lombardo).
controlled tanks. Average of
21 days in open wood vats.
100% Sangiovese. 2nd and 3rd passage
French oak barrique.
0 grams per liter.
42 months in the barrel.
1,500 cases.
14.0% by volume.
Bistecca Fiorentina, hearty wild boar
ragu, or a picnic of heirloom tomatoes,
prosciutto, and Cippolini onions.
Antonio Sanguineti
Nessun Dorma I.G.T.
(NAY-soon DOHR-mah)
“Nessun Dorma” is the favorite aria of “il Maestro” Antonio Sanguineti,
and this wine is one of our favorite accessible, friendly blends. With vines
carefully selected from all around Toscana, including Sangiovese from
Capraia e Limite (Montalbano), Merlot from Gavorrano (Grosseto), and
Syrah from Suvereto (Livorno), the Maestro has made a true “SuperTuscan.”
The Merlot is intensely floral and elegant, while the Sangiovese is fresh
and bright. The Syrah adds depth and body, offering a bold expression
of forest-floor truffle, ripe cherry, and blackberry preserves.
Toscana, Italia.
Clay and sandstone.
Antonio Sanguineti.
(ahn-TOE-nee-oh
sawn-gwee-NAY-tee)
Spurred Cordon.
Antonio Sanguineti
(with La Magia &
Lombardo).
Stainless steel with controlled temperature
for 20 days (Sangiovese). Open vat for
15-20 days (Merlot & Syrah).
50% Sangiovese,
30% Merlot,
20% Syrah.
Stainless steel (Sangiovese). 2nd and
3rd passage open vats (Merlot & Syrah).
0 grams per liter.
2,000 cases.
13.0% by volume.
Spinach and mushroom ravioli
with Parmesan, Chicken Marsala,
and Beef Stroganoff.
Barbolini
Matteo Buffagni
(mah-TAY-oh boo-FAHN-yee)
Emilia-Romagna, Italia.
(Town of Modena)
For over a century, the Barbolini family has dedicated themselves to
producing world-class delicacies of their homeland: balsamic vinegar
from Modena and spectacular Lambrusco.
Barbolini.
(bahr-boh-LEE-nee)
Founded in 1889 by Egidio Barbolini, the estate is located in the village of
Casinalbo in Emilia-Romagna. Barbolini’s great-grandson, Matteo Buffagni,
is a fourth generation winemaker and keeper of the family flame.
Matteo Buffagni.
Alberto Musatti.
(ahl-BARE-toh moo-ZAH-tee)
Certified organic.
Hand-harvested.
No irrigation.
11,000 cases.
Barbolini has been part of the
As a specialist in Lambrusco, made infamous in America by Riunite in the
1970’s, Matteo has had to develop a commendable persistence and good
sense of humor when speaking to Americans. For many, Lambrusco was
an enological disaster; a sweet, cloying glass of purple, fizzy plonk, that
destroyed the category before anyone ever had a chance to taste the best.
“It was a bit like being introduced to the violin by hearing a five year-old
play it,” jokes Matteo.
Upon tasting the gorgeous, plum-soaked, mineral-laden Lambrusco
of Barbolini, however, the inevitable response is: “Holy Cannoli!” It is,
absolutely stunning. Barbolini maintains incredibly high standards, using
the latest technology, a low-lit cellar to protect the color of the wine and a
no-pump gravity racking system that extracts the juice ever so gently.
Barbolini
Biorosso Lambrusco
Grasparossa D.O.C.
(bee-oh-ROH-soh lahm-BROO-skoh grah-spa-ROH-sah)
In the heart of Emilia-Romagna, perhaps Italia’s culinary center, lies a
small estate, owned since 1889 by the Barbolini family. Made by Matteo
Buffagni (Barbolini is his mother), this organic Biorosso Lambrusco
Grasparossa of Castelvetro, is a rich, dry, expressive bubbly of fantastic
elegance and joviality with essences of sweet rhubarb, violet blossom,
raspberry tort, and a touch of earthiness.
Emilia-Romagna, Italia.
(Town of Modena)
Clay and sand.
Barbolini.
(barh-boh-LEE-nee)
Spurred Cordon.
Matteo Buffagni.
controlled stainless steel tanks.
100% Grasparossa.
(Organically grown)
No barrel aging. 11.0 grams per liter.
3 months in the tank.
15-20 months in the bottle.
3,000 cases.
11.0% by volume.
Sausage pizza, mushroom ravioli,
and 10 year-old balsamic drizzled
over Pecorino.
Bocelli
Alberto & Cinzia Bocelli
(ahl-BARE-toh bow-CHE-lee) (CHEENTS-ee-ah bow-CHE-lee)
Toscana, Italia.
(Town of Lajatico)
Bocelli.
(bow-CHE-lee)
Alberto & Cinzia Bocelli.
(ahl-BARE-toh bow-CHE-lee)
(CHEENTS-ee-ah bow-CHE-lee)
Paolo Caciorgna.
(PAO-loh ka-CHOR-nya)
Hand-harvested.
No irrigation.
1,500 cases.
Bocelli has been part of the
For more than 150 years, the Bocelli family has made Sangiovese on their
small farm in Lajatico, Toscana. As part of a long line of Bocelli’s, Andrea
Bocelli–one of the world’s most famous opera singers–along with his
brother Alberto, mamma Edi, and sister-in-law Cinzia, remain committed
to making terrific wine and keeping productions small. Blind since he was
a young boy, Andrea has inspired much of the world with his music, and
arguably done more to popularize opera than any other single individual
in the last century. He has a gift for taking the old and making it new
again, and regularly appears with artists like Sting, Christina Aguilera,
Stevie Wonder, Sarah Brightman, and others–but he has never strayed
from his roots. Crucial to the credibility of the estate, these wines really
stand on their own merits, with very serious structure, body, and focused
fruits that will delight even the most critical Tuscan wine aficionados.
Brother Alberto, who is also an architect, has designed a stunning cellar,
and remodeled the family home to include a remarkable blend of antique
charm with modern touches. Their wine, it could be said, is similar to the
music of Andrea and the architecture of Alberto–classic and timeless, created in a modest, modern style.
Bocelli
Terre di Sandro I.G.T.
(TAY-ray dee SAHN-droh)
From the family estate of opera singer Andrea Bocelli comes this classic
Sangiovese, a wine which has been made on his family’s vineyard for over
130 years. Through Andrea’s success, the Bocelli family has taken delight
in sharing classic Italian passions–music and Tuscan wine–with the rest
of the world. Now, their own Sangiovese, aged in French oak barriques,
is available for everyone to enjoy. With aromas of tart cherry, sweet black
currant, and violets, this wine is aptly named Terre di Sandro which
translates to “Earth of Sandro,” Sandro being Alberto and Andrea’s father.
Toscana, Italia.
(Town of Lajatico)
Medio impasto.
Bocelli.
(bow-CHE-lee)
Guyot Doppio.
(ahl-BARE-toh
bow-CHE-lee)
(CHEENTS-ee-ah
bow-CHE-lee)
100% Sangiovese.
1st passage French oak barrique. 0 grams per liter.
300 cases.
13.5% by volume.
Italian sausage, pork roast,
and Pecorino cheese.
Bocelli
In canto I.G.T.
(een KAHN-toh)
From the family estate of Andrea Bocelli, in Toscana comes In canto.
Named after Andrea’s first studio album, this is a dense, powerful, lush
Cabernet Sauvignon that fills the senses. With just a few hundred cases
made, every plant is fussed over, and every bottle counts. Alberto Bocelli,
winemaker and brother to Andrea, makes this wine with a genuine passion
for the French-origin varietal. In their soils of Lajatico, near Pisa, the
ripening season is longer than many areas of Toscana, and their Cabernet
expresses itself exceedingly well. A decadent wine with genuine character.
Toscana, Italia.
(Town of Lajatico)
Medio impasto.
Bocelli.
(bow-CHE-lee)
Guyot Doppio.
(ahl-BARE-toh
bow-CHE-lee)
(CHEENTS-ee-ah
bow-CHE-lee)
100% Cabernet Sauvignon.
French oak barriques.
0 grams per liter.
275 cases.
14.0% by volume.
Bistecca Florentina, hearty Portobello
mushroom risotto, and wild game.
Bocelli
Alcide I.G.T.
(ahl-CHEE-day)
Made from 70 year-old vines of Sangiovese, and extremely bright, lush
Cabernet Sauvignon, Alcide is named for the grandfather of Alberto and
Andrea Bocelli. With the tiny case production, it is a true SuperTuscan
from the family farm of perhaps the most famous, modern-day Tuscan
of all, Italian tenor–Andrea Bocelli. Deftly and generously coopered with
exceptional French oak barriques, the old vines lend a terrific minerality
and intensity to the wine that cannot be duplicated by young vines,
or large production. A very rare treat for the discriminating Italophile
or classical music aficionado.
Toscana, Italia.
(Town of Lajatico)
Medio impasto.
Bocelli.
(bow-CHE-lee)
Guyot Doppio.
(ahl-BARE-toh
bow-CHE-lee)
(CHEENTS-ee-ah
bow-CHE-lee)
controlled stainless steel.
50% Sangiovese,
50% Cabernet Sauvignon.
French oak barriques.
0 grams per liter.
115 cases.
14.0% by volume.
Homemade beef stew, prosciutto,
and Pecorino Romano.
Compagnia di Ermes
Silvestro, Marina, &
Mariano
Lazio, Italia.
(Town of Olevano Romano)
Compagnia di Ermes.
(kom-pahn-YEE-ah
dee air-MAYZ)
Silvestro Ciolli, Marina Ugolini,
& Mariano Mampieri.
(sil-VAY-stro chee-OL-lee)
(mah-REE-na oo-go-LEE-nee)
(mah-ree-AH-no mahm-pee-AYR-ee)
Maurizio de Simone.
(mao-REET-see-oh day see-MOHN-ay)
Hand-harvested.
No irrigation.
Non-certified organic.
4,000 cases.
Compagnia di Ermes has been part
of the Small Vineyards family since 2008.
In Italian, the word “compagnia” doesn’t simply mean “company,”
but rather “a company of friends.” Which is exactly what three best
friends, Silvestro Ciolli, Marina Ugolini, and Mariano Mampieri all
decided to create in 2003. This trio of native-born Romans had a
simple vision: to found the greatest vineyard in Lazio (the region of
Rome), and to make the world’s best Cesanese. Even in such a short
period of time, one can hardly deny that they have already achieved
both goals. Obviously, since virtually no one outside the region has
ever heard of its wines, Lazio has never been known as a great producer
of quality–this Estate, however, is destined to change everything. All the
other winemakers in the zone are watching Ermes to see what they do
next, since no one there has ever experienced complexity and balance
like this trio’s wine before! The principle grape of Lazio is called Cesanese.
Normally, it is over-harvested, and tastes like a poor man’s Aglianico,
but when it’s made by exceptional winemakers, look out! The name
Cesanese comes from the fact that historically, Roman vines were
planted on steppes called “cese.” The Estate itself takes its name from
Ermes (Hermes, the Greek god); after purchasing their small piece of
land, our three friends found a bust of Ermes in the vineyards dating
back to the Roman Empire, and named their venture accordingly.
Compagnia di Ermes
Cesanese di Olevano
Romano D.O.C.
(chay-za-NAY-zay dee o-lay-VAH-no roh-MAN-oh)
To say “a great wine from Lazio” is usually a misnomer. Italia’s greatest city,
Rome, may be the center of the Ancient World, but the wines have historically left
a lot to be desired. Not anymore. Cesanese, Lazio’s most important grape varietal,
is thriving in the hands of Mariano Mampieri, a Roman who believes it can be the
“Pinot Noir of Central Italy.” We think he’s on to something. Spicy pepper, bright
pomegranate, fig, and notes of currants are the characteristics of this Cesanese.
Lazio, Italia.
(Town of Olevano Romano)
Calcareous. Volcanic. Compagnia di Ermes.
(kom-pahn-YEE-ah
dee air-MAYZ)
Albarello-Romano. Spurred Cordon.
Silvestro Ciolli, Marina Ugolini,
& Mariano Mampieri.
(sil-VAY-stro chee-OL-lee)
(mah-REE-na oo-go-LEE-nee)
(mah-ree-AH-no
mahm-pee-AYR-ee)
Maceration in stainless
steel tanks for 14 days.
100% Cesanese.
No barrel aging.
0 grams per liter.
8 months in stainless steel.
3,000 cases.
13.0% by volume.
Homemade lentil soup with bay leaves,
roasted herb-encrusted pork loin, and
Pappardelle with duck.
de Tarczal
Ruggero de Tarczal
(roo-JAY-roh day TARK-zahl)
Trentino-Alto Adige, Italia.
(Marano d’Isera)
The de Tarczal vineyards were once the land of the ancient and illustrious
Count Alberti family, which included one of the prince bishop’s of Trento,
and came into possession of Ruggero de Tarczal’s family over a century ago.
de Tarczal.
(day TARK-zahl)
The land was part of the dowry of Countess Alberti when she married
Gèza Dell’Adami de Tarczal, admiral of the Royal Austro-Hungarian Fleet,
and a direct ancestor of Ruggero. Their wine production started to flourish
in the golden years of the Austro-Hungarian Empire, when Marzemino
was always served at the imperial court.
Ruggero de Tarczal.
Ruggero de Tarczal.
Hand-harvested.
No irrigation.
6,500 cases.
de Tarczal has been part of the
The vineyards are located at the mid-height of the mountains on the
right side of the Adige river. As long as can be remembered, grapes have
been grown on their lands, and wines produced in their cellars, with
records dating back to the mid 1600’s. Their wines come exclusively from
grapes grown in their vineyards, and are both limited and chosen with
high selectivity, with the goal of producing only genuine, classical wines
which they achieve by employing old and proven winemaking procedures.
de Tarczal
Trentino Cabernet Franc
D.O.C.
(tren-TEE-noh KAH-bayr-nay frahnk)
The de Tarczal estate has been making wine since the 1600’s, specializing
in classic, local varietals, some of which are virtually extinct. Unlike many
of their neighbors, they do not sell to co-ops, even though they are quite
small. Old-vine winemaking, naturally low-yields, high-altitude, and valley
ventilation make this Cabernet Franc a celebration of the varietal; as clean
as stained glass, and equally artistic and expressive.
(Marano d’Isera)
Basalt. Volcanic.
de Tarczal.
(day TARK-zahl)
Guyot. Pergola Trentina.
Ruggero de Tarczal.
(roo-JAY-roh
day TARK-zahl)
10 day fermentation
in stainless steel.
100% Cabernet Franc.
15 year-old large
Slavonian barrels.
12-18 months in the barrel.
650 cases.
12.5% by volume.
Pheasant and wild bird,
venison, and bleu cheese.
de Tarczal
Gewurtztraminer I.G.T.
(gay-VOOR-strah-mee-nayr)
de Tarczal is one of the smallest and most prestigious winemaking families
in Trentino. Theirs is a magical estate at the base of the Alps, with milky
alpine rivers and Edelweiss gracing the countryside. Classically rose-scented
and touched with bouquet of lychee, their Gewurtztraminer is very Alsatian
in style, naturally powerful and expressive. Made from old vines on
dramatic terraces, the wine is a stunning example of the virtues of this
pink-skinned varietal in the capable hands of a loving expert.
(Marano d’Isera)
Basalt. Volcanic.
de Tarczal.
(day TARK-zahl)
1 bottle per plant average.
Ruggero de Tarczal.
(roo-JAY-roh
day TARK-zahl)
100% Gewurtztraminer.
No barrel aging.
550 cases.
12.5% by volume.
Perfect with white fish poached
in olive oil or simply as an apertif.
de Tarczal
Trentino Superiore
Marzemino di Isera D.O.C.
(tren-TEE-noh soo-pay-REE-oh-ray mahrts-ay-MEE-no dee EE-say-rah)
According to winemaker Ruggero de Tarczal, 95% of all wines made in
Trentino are from a co-op. Of the remaining 5%, only four estates produce
Marzemino, and de Tarczal is the smallest of all. Marzemino is a late ripening,
difficult grape that is a fascinating relative of Lagrein and Barbera.
de Tarczal’s wine is reminiscent of a Burgundian/Loire style; with plenty
of fully ripened bright fruit and crisp acidity. This is a rare opportunity
to taste one of the world’s most unique varietals.
(Marano d’Isera)
Basalt. Volcanic.
de Tarczal.
(day TARK-zahl)
Ruggero de Tarczal.
(roo-JAY-roh
day TARK-zahl)
Six day fermentation
in stainless steel.
100% Marzemino.
Large Slavonian barrels.
4,200 cases.
13.0% by volume.
Cured meats, hearty stews,
and hard cheeses.
de Tarczal
Trentino Muller Thurgau
D.O.C.
(tren-TEE-noh MOO-layr TOOR-gau)
Made from 50 year-old vines, the flinty complexity of this Muller Thurgau
is stunning. Trentino is a bit warmer for a Northern Italian mountain
climate, and days are sunny; but when night sets, the cool breezes sink
down from the Alps, locking in crispness and acidity. Ruggero de Tarczal,
is royalty in Trentino circles, and is one of the last stand-outs against co-op
wines that now dominate 95% of the landscape. To taste his wines is to
begin to understand what is possible in Trentino.
(Marano d’Isera)
Basalt. Volcanic.
de Tarczal.
(day TARK-zahl)
Ruggero de Tarczal.
(roo-JAY-roh
day TARK-zahl)
100% Muller Thurgau.
No barrel aging.
400 cases.
12.0% by volume.
Poached Halibut, creamy mushroom
soups, or as an apertif.
de Tarczal
Trentino Moscato Giallo
D.O.C.
(tren-TEE-noh moh-SKAH-to JAH-lo)
A beautiful Italian clone of the famous Muscat Blanc à Petits Grains,
this lively, fresh wine abounds with floral notes, apricot, peach, and
exotic fruits. The impression from the aromatics is that you are about
to taste a sweet wine, but you are in for a surprise. What is delivered
is a crisp, dry, and elegant wine with intense sage and apple that linger
on the palate. Quite hard to match, this is NOT the sweet sparkling
Moscato d’Asti, but a remarkable classic white.
(Marano d’Isera)
Basalt. Volcanic.
de Tarczal.
(day TARK-zahl)
Ruggero de Tarczal.
(roo-JAY-roh
day TARK-zahl)
100% Moscato Giallo.
No barrel aging.
400 cases.
12.4% by volume.
Thai food, mildly-spicy cheeses,
and hard Alpine cheeses.
Edi Simcic
Edi & Aleks Simcic
(AY-dee SEEM-chitch) (AHL-eks SEEM-chitch)
Goriška Brda, Slovenia.
(Town of Vipolže)
7.5 hectares. 90-160 meters.
Edi Simcic.
(AY-dee SEEM-chitch)
Edi & Aleks Simcic.
(AHL-eks SEEM-chitch)
Aleks Simcic.
Hand-harvested.
No irrigation.
2,500 cases.
Edi Simcic has been part of the
When it comes to the winemaking style of Edi Simcic, one word comes
to mind–controversial. Unlike many of the stainless-aged Italian wines
available, even the white wines of Simcic are fermented and aged for long
periods in oak, and are therefore almost French in style. Many top critics
consider him to be the best winemaker in Slovenia. Third and fourth
generation winemakers, he and his son Aleks produce in a fascinating
zone, Goriška Brda, that up until the end of WWII belonged to Italia.
(Today, the estate lies just 500 yards from the Friulian border.) In fact,
when the Communist government first took power (1948) and Yugoslavia
was created, the family’s lifestyle was completely upended and turned
on its head–suddenly, they were required to give a huge portion of their
grapes to the government, and winemaking as they had known it came
to an end. Edi even lost his girlfriend at the time, as she remained on the
Italian side–so close and yet so far. Just five football fields away, young Edi
found himself living in an extremely different world. Despite such staggering
and life-altering setbacks, the Simcic clan has today risen to unprecedented
heights. After the fall of the Iron Curtain in 1989, nothing, not even a
hiatus lasting decades, could prevent this family from returning to what
they do best... making wine. As we like to say, when you taste the wines
of Edi Simcic, in a very real sense, you are getting a little taste of freedom.
Edi Simcic
Chardonnay Riserva
(SHAR-doh-nay ree-ZAYR-vah)
One of the finest Chardonnays produced anywhere in the world, this classic
from Simcic offers a profound array of sweet cream, peaches, citrus, and
honeycomb with a full, lush volume in the mouth. Most wineries ferment in
steel, then pass through oak, giving the wine barbed edges and an inelegant
balance; but Simcic ferments his wine in the barrel, which offers soft,
velvety tannins that are confident and generous.
(Town of Vipolže)
Ponca.
Edi Simcic.
Double-Cane Guyot. Single-Cane Cordon.
.5 bottle per plant average yield.
Edi & Aleks Simcic.
Fermented in wooden barrels.
100% Chardonnay.
1st, 2nd, and 3rd passage French oak.
300 cases.
14.0% by volume.
Roast chicken with olive oil and
fresh herbs, fresh Kumamoto oysters,
and Gruyere.
Edi Simcic
Duet
(doo-EHT)
Edi Simcic calls his wines “controversial.” Funny for a man whose
smile puts one completely at ease. But just over the Italian border,
in the nature-blessed zone of Goriška Brda, Slovenia, Simcic is turning
traditional heads with his stunningly bold wines. His Duet is pure Simcic:
bold, stirring, compelling. Its richness is like a restaurant-only dessert:
chocolate, cherries, cheesecake, and coffee. It’s silky tannins underscore
a lush, ripe, fruit-full body that goes on and on, and will improve for 20 years.
(Town of Vipolže)
Ponca.
Edi Simcic.
Edi & Aleks Simcic.
15 days with ambient temperature,
and frequent submersion of the skins,
and open air repassings.
80% Merlot,
10% Cabernet Sauvignon,
10% Cabernet Franc.
1st, 2nd, and 3rd passage
French oak and cement casks.
300 cases.
13.5% by volume.
Pork roast, Steak Florentine,
and wild mushroom risotto.
Edi Simcic
Sivi Pinot
(SEE-vee PEE-no)
The Seattle Times claims this wine “boldly goes where no Pinot Grigio
has gone before,” and we think they are right. This Pinot Grigio from Edi
Simcic is barrel fermented for more than a year, which helps present soft,
velvety tannins, and a blissful bouquet of green pear, honey-cream, and
minerals. What is miraculous, however, is that it retains its acidity, perhaps
the primary secret to Pinot Grigio’s stunning success worldwide. There are
so few cases made of this one, that if you’re lucky enough to find it, it’s a
must have.
(Town of Vipolže)
Ponca.
Edi Simcic.
Edi & Aleks Simcic.
2-3 hours with skin contact and
ambient temperature.
100% Pinot Grigio.
1st, 2nd, and 3rd passage French oak.
300 cases.
14.0% by volume.
Seafood risotto, gnocchi pomodoro,
and chicken parmesan.
Eugenio Bocchino
Eugenio Bocchino
(yu-JAY-nee-oh boh-KEE-no)
Piemonte, Italia.
(Town of La Morra)
5.5 hectares. 250 meters.
Eugenio Bocchino.
Eugenio Bocchino.
Eugenio Bocchino.
Hand-harvested.
No irrigation.
(1st year of a 3-year certification).
1,700 cases.
Eugenio Bocchino has been part of the
Eugenio Bocchino is the type of man who reminds us immediately why
we are in this business–down to earth, heartfelt, hard-working and very,
very patient. Sitting in his warm, rustic kitchen one afternoon, we got
to know this quiet, but fiercely driven winemaker. Among other things,
we learned that his desire to make the best Nebbiolo in Piemonte,
is what compels him to work 14 hours a day in the fields. Incredibly,
apart from his wife, Cinzia, whose palate he values above all others in the
cellar (her grandfather had also been a winemaker in the area), Eugenio
is a one-man show. Initially a student of Economics, Bocchino shifted
gears post-grad and began traveling to places like Burgundy and Sicilia
in order to self-educate on wine. He met Cinzia in 1993, and by 1997 the
couple had married and begun production. Eugenio says he has a good
friend and producer who helped him get started, but maintains that he
has his own vision, and prefers to make his own mistakes along the way.
(So far, we haven’t tasted any.) When asked about his distinct style,
Eugenio says it begins in the vineyard, and not the cellar “It’s not
my style–it is the land’s style… I don’t believe in too much technology.”
Eugenio Bocchino
Barolo La Serra D.O.C.G.
(BAH-roh-lo la SAY-rah)
Piemonte sensation Eugenio Bocchino has taken his estate’s Barolo to
another level with La Serra. Made from 50 year-old vines, La Serra is a
single vineyard cru from the highest point in La Morra, and close to the
famous Cerequio Vineyard. Sweet black cherry and wild raspberry caress
the palate while dried shiitake mushrooms, salumi, cinnamon stick, cedar,
and menthol delineate the structure and complexity of this sublime Barolo.
Piemonte, Italia.
(Town of La Morra)
Blue tufo, rich in oceanic microorganisms.
Eugenio Bocchino.
Spalliera.
.75-1.5 bottle per plant average yield.
Eugenio Bocchino.
Non-temperature controlled stainless
steel tanks, with skins for 20 days.
100% Nebbiolo.
1st and 2nd passage French oak.
65 cases.
14.0% by volume.
Ragu with a hearty red sauce,
grilled pork loin, and rack of lamb.
Eugenio Bocchino
Barolo Lu D.O.C.G.
(BAH-roh-lo loo)
Named after winemaker Eugenio and Cinzia Bocchino’s daughter, Lu,
this Barolo is an old-vine Nebbiolo, from La Morra, with yields below
nine grams per plant; only four barrels were made! This wine is quite
soft and fruity for Nebbiolo, with lush, velvety tannins, and wet tobacco
and Indian spices on the palate. A wine for those in search of the greatest
Piemonte has to offer; collector’s choice, ageworthy for 30+ years.
Piemonte, Italia.
(Town of La Morra)
Eugenio Bocchino.
Spalliera.
Eugenio Bocchino.
Non-temperature controlled stainless
steel tanks, with skins for 25 days.
100% Nebbiolo.
3 year-old Slavonian oak.
9 months in concrete.
550 cases.
14.0% by volume.
Perfectly pairs with grilled steak
and rich pastas with a healthy
shaving of Parmigiano-Reggiano.
Eugenio Bocchino
Tom Langhe Rosso D.O.C.
(tohm LAWN-gay ROH-so)
In the heart of Barolo country, Eugenio Bocchino has humbly unhinged
himself from aspects of traditional thought, and has embraced a bold,
confident style that paradoxically fuses focus and body in the taut wines
of Piemonte. Bocchino achieves this “precise lushness” so effortlessly,
that in a world where very little is ever new, it seems he actually IS doing
something new–and boy does it work! Laser-like Barbera, blended with
velvety Merlot, and lathered in expensive French cooperage, Tom is a great
example of his fine work.
Piemonte, Italia.
(Town of La Morra)
Eugenio Bocchino.
Spalliera.
Eugenio Bocchino.
controlled stainless steel tanks,
with skins for 10 days.
70% Barbera,
30% Merlot.
3rd and 4th passage French oak.
500 cases.
14.0% by volume.
Lamb ragu, veal, and grilled pork.
Fattoria Bibbiani
Luigi Donato
(loo-EE-jee doh-NAH-toh)
Toscana, Italia.
(Capraia e Limite)
Fattoria Bibbiani.
(fah-TOR-ee-ah
bee-bee-AH-nee)
Luigi Donato &
Fulvio Galgani.
(FOOL-vee-oh gahl-GAH-nee)
Attilio Pagli.
(ah-TEE-lee-yo PAHL-yee)
Hand-harvested.
No irrigation.
Copper and sulpher.
12,000 cases.
Fattoria Bibbiani has been part of the
Located 20 kilometers west of Firenze, along the banks of the Arno
and perched between the two tiny communities of Capraia e Limite,
is the breathtaking hilltop estate of Bibbiani. Now in the hands of
“Il Professore,” Luigi Donato, whose family has owned the estate for 150
years, this property is nothing short of historic–with records going back
13 centuries! Together with expert winemaker and “adopted son,” Fulvio
Galgani, Luigi Donato of Fattoria Bibbiani has chosen to focus on wines
that are unique to the region, such as the ultra-rare Pulignano–a clone
of Sangiovese that only grows on their hill! In addition, they have maintained
the vast botanical gardens of Bibbiani, and preserved another amazing
gem–one of Italia’s three oldest private theatres. Strolling through the house
(which resembles a mini Versailles) and the vast, forested grounds, we have
to admit–it’s certainly not difficult to see where the artists (both past and
present) got their artistic inspiration.
Fattoria Bibbiani
Poggio Vignoso Chianti
D.O.C.G.
(PO-jo veen-YO-zo kee-AHN-tee)
Fattoria Bibbiani’s “wine of the people,” Poggio Vignoso as it is known
at home, is a simple, delightful crowd pleaser. An exceptional, food-friendly
wine that can be enjoyed with virtually anything. This wine is a remarkable
value, it is surprisingly firm, and admirably balanced with intense dried
cherries and floral notes. With such consistent quality, it is no surprise
that this is one of our best sellers.
Toscana, Italia.
(Capraia e Limite)
90% Yellow tufo and sandstone.
10% Limestone and clay.
Fattoria Bibbiani.
(fah-TOR-ee-ah
bee-bee-AH-nee)
Spurred Cordon.
2 bottles per plant average yield.
Luigi Donato &
Fulvio Galgani.
(FOOL-vee-oh gahl-GAH-nee)
Fermentation, maceration,
and malolactic in stainless steel.
85% Sangiovese,
10% Canaiolo,
5% Malvasia Nera.
10 year-old Slavonian oak.
7-12 months in the barrel.
Varies.
(3 year average: 5,000 cases)
11.5% by volume.
Red meat and hearty mushroom
risottos; also a perfect wine for pizza.
Fattoria Capannacce
Alberto Porta
(ahl-BARE-toh POR-tah)
Toscana, Italia.
(Village of Pari)
Fattoria Capannacce.
(fah-TOR-ee-ah
kah-pah-NAH-chay)
Alberto Porta.
Stefano Chioccioli.
(STAY-fah-no kee-OH-choh-lee)
Hand-harvested.
No irrigation.
Copper and sulpher.
2,000 cases.
Fattoria Capannacce has been part of the
We call Alberto Porta “the Happiest Man on the Planet.” He loves making
wine, and he absolutely loves life. This, despite the fact that he’s lived with
Polio after having contracted it over thirty years ago while traveling to
Malaysia; but that hasn’t stopped this renegade winemaker. A self-sufficient
man, he has big, nubby tires outfitted on his four-wheel drive wheelchair–
so he still negotiates the vineyards and oversees all production personally!
Additionally, Alberto is still a world traveler–he speaks six languages fluently,
and is now taking Arabic lessons (number seven).
A note on the winery’s location: the Maremma coast, if one can compare
it to anything, is essentially the Wild West of Toscana. Rugged, beautiful,
and with a sparse population, Maremma is home to many rural winemakers
who do not like laws, and do not like being told to restrain their passion.
When asked why he chose to produce an unprecedented meritage of
Sangiovese, Syrah and Grenache, for example, Alberto Porta said, “That is
simple–because I like those grapes.” Bravo, Signore!
Fattoria Capannacce
Rosso della Maremma
Toscana I.G.T.
(ROH-so DAY-lah mah-RAY-mah toh-SKAH-nah)
The Maremma is now the HOT region in Toscana, and this Rosso della
Maremma is a perfect example of why it’s so respected. The New York Times
boasted it as a great buy, and we could not agree more. This SuperTuscan
from Fattoria Capannacce is aged 14 months in French barriques, and is
made with an unprecedented blend featuring Sangiovese, Syrah, Grenache,
and Canaiolo! Beautifully balanced, excellent fruit, and a slightly dry finish
with ample mid-palate.
Toscana, Italia.
(Village of Pari)
Argilla (non-porous clay).
Fattoria Capannacce.
(fah-TOR-ee-ah
kah-pah-NAH-chay)
Horizontal Spurred Cordon.
Alberto Porta.
Fermentation, maceration,
and malolactic in stainless
steel and concrete.
60% Sangiovese,
20% Syrah,
10% Grenache,
10% Canaiolo.
French barriques.
2,000 cases.
12.5% by volume.
Marbled rib eye, hamburger,
and aged cheeses.
Giocato
Aleks Simcic
(Town of Vipolže)
Giocato.
(jo-KA-toh)
Aleks Simcic.
Aleks Simcic.
Hand-harvested.
No irrigation.
10,000 cases.
Giocato has been part of the
Aleks Simcic, winemaker for the Edi Simcic estate in Goriška Brda, Slovenia,
is considered by many to be the finest winemaker in Eastern Europe.
Located just meters over the Italian border, Simcic lives in what was Italy
until the end of World War II. It also happens to be one of “Italy’s” best
areas, perhaps THE best area, to grow white wine varietals. Long-aging,
intense, and sophisticated, the wines now rival the best of France. Among
their most surprising wines is Pinot Grigio; when done well, a true
delight. Mostly, inexpensive Pinot Grigio are almost always vapid, thin,
and flavorless; there are great expensive ones, but they are hard to find
and of course, expensive. Therefore, we went to Aleks Simcic, maker of
extraordinary, micro-batch cult wines, and challenged him: “can you
make a fantastic, expressive, mineral-driven Pinot Grigio for about $10
retail?” His answer is Giocato, a terrific wine by any standard, and one
that raises the bar on inexpensive Pinot Grigio. Aleks makes the wine
from grapes he purchases from his neighbors, and some of them are on
the larger side; therefore, it does not qualify to be a Small Vineyards wine,
and is imported under our Largo banner. The wine is fantastic, and like all
Largo wines, it is the great exception that proves the rule.
Giocato
Pinot Grigio
(PEE-no GREE-jo)
Made by cult-winemaker Aleks Simcic, this Pinot Grigio would cost 40%
more if made just two miles to the west. From Goriška Brda in Slovenia,
this wine zone–which was part of Italia until WWII–is often considered
“Italia’s” best white wine cru. Simcic is himself considered by Stephen
Tanzer to be perhaps the best winemaker in Eastern Europe, and his top
wines sell for hundreds of Euros per bottle throughout the Old World.
Hand-selected from grapes grown within a few kilometers of his family
estate, this wine is a lovely Pinot Grigio at a great price.
(Town of Vipolže)
Ponca.
Giocato.
(jo-KA-toh)
Aleks Simcic.
Fermentation in stainless steel tanks.
100% Pinot Grigio.
No barrel aging.
No aging.
10,000 cases.
12.5% by volume.
Char-grilled prawns, chilled seafood
salad, and fried green tomatoes.
Giuseppe Lonardi
Giuseppe Lonardi
(ju-ZEP-ay lo-NAHR-dee)
Veneto, Italia.
(Town of Marano)
Giuseppe Lonardi.
Giuseppe Lonardi.
Roberto Ferrarini.
(roh-BAHYR-toh fay-rah-REE-nee)
Hand-harvested.
No irrigation.
Copper and sulpher.
4,000 cases.
Giuseppe Lonardi has been part of the
In a little village not far from Verona, tucked into the romantic hills of
Valpolicella, you will find the estate of one of the best Amarone producers
in Italia–Giuseppe Lonardi. “Bepi,” as his wife likes to call him, is a fourth
generation winemaker, and leads a beautiful, simple life. On average,
he hand-crafts a scant 100-200 cases per year of each of his finest wines.
Meanwhile, daughter Silvia (an aspiring winemaker herself) runs the
family inn “Corte Lonardi,” and wife, Marilena, runs a tiny bistro near
the cellars, where she has perfected one of the most sumptuous dishes
we have ever tasted: a slow-cooked, Amarone-infused risotto. One family
friend guarantees that the three most important things in Giuseppe’s life
are food, wine and his Wife. “But,” he chuckles, “not necessarily in that
order.” Marilena smiles fondly when you ask her about her husband:
“He’s a workaholic. He basically sleeps with the wine.”
Note: A great toast surfaced at Bepi’s trattoria around the dinner table
one night: “Peccato gravissimo e quello di stare senza vino e senza amante.”
Translation: “It is a grave mistake to live without wine and a lover.”
Giuseppe Lonardi
Amarone della Valpolicella
Classico D.O.C.
(ah-mah-ROH-nay dayla vahl-pohl-ee-CHAY-lah KLAH-see-ko)
Of all the wines of Italia, none is more breath-takingly unique than the
wine of Verona called Amarone. And, in our opinion, few make it better
than Giuseppe Lonardi. His Amarone is remarkably port-like and very
concentrated, with powerful, heady aromas of dried fruit potpourri,
chocolate, cedar chest, and exotic spice. The production is micro, and it
shows in this luxurious, breathtaking wine. That is one reason why this
monumental wine will age for 30+ years.
Veneto, Italia.
(Town of Marano)
Dense clay.
Giuseppe Lonardi.
Spurred Cordon. Tendone.
Giuseppe Lonardi.
controlled stainless steel for 25 days.
Grapes are raisined for 90 days.
75% Corvina,
20% Molinara,
5% Rondinella.
2nd passage Slavonian tonneaux.
2nd passage Slavonian barrels.
750 cases.
15.0% by volume.
Ossobuco, hearty Porcini mushroom
risotto, and aged balsamic drizzled
over bleu cheese.
Giuseppe Lonardi
Privilegia I.G.T.
(pree-vee-LAY-jah)
From the incomparable Giuseppe Lonardi, comes this revolutionary
blend of Corvina, the primary grape in Amarone, and Cabernet Franc.
It is elegant, with a delightful combination of bold Mediterranean fruits
and a dusty potpourri finish. Matured for 22 months in French barriques,
it is a neo-classic Italian wine that will age for 15 years, and a very limited
production. Recently recognized by the Italian Sommelier Association as
a top wine in Italia.
Veneto, Italia.
(Town of Marano)
Dense clay.
Giuseppe Lonardi.
Giuseppe Lonardi.
Maceration for 7 days (Cabernet Franc).
Maceration for 15 days (Corvina).
Fermented seperately in stainless steel.
50% Corvina,
50% Cabernet Franc.
1st passage French barrique.
450 cases.
14.5% by volume.
Herb-encrusted lamb chop,
venison, and wild game.
Giuseppe Lonardi
Valpolicella Classico D.O.C.
(vahl-pohl-ee-CHAY-lah KLAH-see-ko)
Even though they are Veneto’s three most important red varietals, few
outside of Europe have ever heard of the outstanding Corvina, Rondinella,
or Molinara grapes. Classically, they are a delightfully “dusty” palate of
dried strawberries, cranberries, even the bittersweet of rhubarb. Glycerin
levels are modest, giving the wine a refreshing composition that is perfect
for spicy, warm-weather foods. An everyday favorite in and around Venice.
Veneto, Italia.
(Town of Marano)
Dense clay.
Giuseppe Lonardi.
Giuseppe Lonardi.
10 day maceration in temperature
75% Corvina,
20% Rondinella,
5% Molinara.
No barrel aging.
1,100 cases.
12.0% by volume.
Light vegetarian pastas, bleu cheese
ravioli, and simple cold-cuts and cheese.
Giuseppe Lonardi
Valpolicella Classico
Superiore Ripasso D.O.C
(vahl-pohl-ee-CHAY-lah KLAH-see-ko soo-pay-REE-oo-ray ree-PAH-soh)
Ripasso refers to the re-passing of Valpolicella Classico through the pressed,
raisined skins used for Amarone. These skins are aromatic, high in alcohol
and flavor, and are very valuable; that is why true Ripasso is a small
production wine. Some brands attempt to short-cut the process by adding
residual sugar–but not Giuseppe. This offering from Lonardi has lush
cranberry notes with chocolate that epitomizes the lovely characteristics
of Corvina.
Veneto, Italia.
(Town of Marano)
Dense clay.
Giuseppe Lonardi.
Spurred Cordon.Tendone.
Giuseppe Lonardi.
10 day maceration in temperature
controlled stainless steel. Second
fermentation on Amarone skins
for 10 days.
75% Corvina,
20% Rondinella,
5% Molinara.
2nd passage French barrique.
1,800 cases.
13.5% by volume.
Gorgonzola melted over figs and drizzled
with balsamic, pork roast, and lamb shank.
La Quercia
Antonio Lamona
(ahn-TOE-nee-oh lah-MO-nah)
Abruzzo, Italia.
(Town of Morro d’Oro)
La Quercia.
(la-KWIR-cha)
Antonio Lamona.
(ahn-TOE-nee-oh lah-MO-nah)
Luca Moretti.
(loo-KA mor-et-EE)
Hand-harvested.
No irrigation.
13,000 cases.
La Quercia has been part of the
Winemaker Antonio Lamona is a “true blue,” grizzled farmer-type, who is
both utterly likeable and totally invested in his wines. Although his father
also grew grapes, Antonio is the first in the family to bottle his own and,
beginning in the late sixties, he began cultivating vines that are entirely
organic. As Antonio says, “we are very proud to make organic wines–we
believe this is the way to obtain the highest quality while also respecting
nature and human health.” All grapes are hand-picked and pressed within
two hours of harvest. Located on a windy hillside with a vista of the Adriatic
Sea, Antonio’s farm is entirely self-sustaining: they produce their own
salami, bread, vegetables, olive oil, and cheese. True, you won’t find a
“discoteca” within a hundred miles of the place, but in terms of sheer,
natural beauty and down-to-earth hospitality, there’s no better place to see.
La Quercia
Montepulciano d’Abruzzo
D.O.C.
(mohn-tay-pool-CHAH-no dah-BROOT-soh)
This Montepulciano is a great example of what can happen when you
match low-yield winemaking expertise with a prolific growing zone,
and constantly cut, cut, cut back the vines. Made by winemaker Antonio
Lamona, the result is one of the best quality, most expressive and balanced
Montepulcianos around. This wine is also 100% organic, and delivers as
a wine that takes no shortcuts.
Abruzzo, Italia.
(Town of Morro d’Oro)
Mixed clay.
La Quercia.
(la-KWIR-cha)
Guyot. Tendone.
1-2 bottles per plant average yield.
Antonio Lamona.
(ahn-TOE-nee-oh
lah-MO-nah)
100% Montepulciano.
No barrel aging.
No aging.
Varies.
13.0% by volume.
Olive tapenade, pork chop with
sauteed onions, and chicken kebabs.
La Quercia
Aglianico I.G.T.
(ah-LYAH-nee-koe)
From the master of Montepulciano, Antonio Lamona delivers his signature
combination of power and finesse with one of the most difficult varietals
of all: Aglianico. La Quercia is an uncertified organic estate, and this wine,
harvested from a single cru owned by the family in Puglia, really delivers.
With the classic ripe plum and white pepper notes that this Noble varietal
is known for, it is a rare opportunity to taste Aglianico in a fresh, immediate
style, that deftly manages the soft tannins.
Abruzzo, Italia.
Mixed clay.
La Quercia.
(la-KWIR-cha)
Guyot. Tendone.
1-2 bottles per plant average yield.
Antonio Lamona.
(ahn-TOE-nee-oh
lah-MO-nah)
100% Aglianico.
No barrel aging.
1,100 cases.
13.0% by volume.
Seared Ahi tuna with plum sauce,
grilled polenta cakes with sun-dried
tomatoes, and Cioppino.
Le Rote
Massimo & Lara Scotti
(MOSS-ee-moh SKOH-tee) (LAW-rah SKOH-tee)
Toscana, Italia.
(Town of San Gimignano)
Le Rote.
(lay-ROH-tay)
Massimo & Lara Scotti.
(MOSS-ee-moh SKOH-tee)
(LAW-rah SKOH-tee)
Paolo Caciorgna.
(PAO-loh ka-CHOR-nya)
Hand-harvested.
No irrigation.
6,000 cases.
Le Rote has been part of the
Lara and Massimo Scotti are an extremely beautiful Italian couple
whose quality wines are equally striking. Along with their three boys,
Cosimo, Giovanni, and Pietro, they also run a charming agriturismo,
in a 19th century villa, located just one and a half kilometers from the
famous towers of San Gimignano. The site was originally the family’s
summer home, and Massimo recalls spending languid days there as a child.
Vernaccia is one of Italia’s most historic white wines (the first to be elevated
to DOC), and San Gimignano’s mainstay, so half of all production is devoted
to this classic varietal. The other focus, uniquely, is Sangiovese. Because of
the high global demand for Vernaccia, very few producers in the area still
devote any land at all to red varietals. The Scottis, however, have accurately
assessed that their terroir and microclimate rival that of nearby Chianti
Classico, and in recent years it has become their goal to produce the best
red ever made in an area esteemed only for its whites. One taste of their
Chianti Colli Senesi, and you know their goal is within reach.
Le Rote
Chianti Colli Senesi
D.O.C.G.
(kee-AHN-tee KOH-lee say-NAY-zee)
In the shadow of the famous Towers of San Gimignano, the Toscana estate,
Le Rote, makes a wonderfully charismatic Chianti Colli Senesi. It has rich,
chewy dark fruit and “wet” tannins, yet finishes dry and clean. Remarkably,
this wine was aged a full year and a half before release; a very rare decision
for a non-Riserva Chianti–and the results show. Smooth, black cherry, and
sweet tobacco linger on a faint, pleasant finish that is touched off by just
the right hint of oak.
Toscana, Italia.
Mixed clay, marl, and shells.
Le Rote.
(lay-ROH-tay)
Spurred Cordon. Guyot.
(LAW-rah SKOH-tee)
90% Sangiovese,
5% Malvasia Nera,
5% Canaiolo.
2nd passage French barrique.
1 month in the barrel.
12+ months in the bottle.
585 cases.
13.5% by volume.
Pasta Bolognese, Caprese salad,
and Spaghetti Carbonara.
Le Rote
Vernaccia di San
Gimignano D.O.C.G.
(vair-NAH-chah dee sahn gee-mee-YAHN-oh)
Vernaccia di San Gimignano has the honor of being Italia’s first ever
D.O.C. wine (1966), promoted in 1993 to D.O.C.G. This wine is a bright,
exciting, floral delight with cleansing citrus and a lush body. Made by
the Scotti family, this is the best Vernaccia we have come across in years.
Why? These 35 year-old vines pack loads of Old World minerality into
every sip.
Toscana, Italia.
Mixed clay, marl, and shells.
Le Rote.
(lay-ROH-tay)
Spurred Cordon. Guyot.
(LAW-rah SKOH-tee)
100% Vernaccia.
No barrel aging.
1,000 cases.
13.0% by volume.
Fresh Fava beans, Pecorino cheese,
grilled prawns, and summer time
Panzanella salad.
Lo Triolet
Marco Martin
(MAHR-koh mahr-TEEN)
Valle d’Aosta, Italia.
(12 km outside of Aosta)
Lo Triolet.
(lo TREE-oh-lay)
Marco Martin.
Marco Martin.
Hand-harvested.
No irrigation.
2,200 cases.
Lo Triolet has been part of the
Marco Martin, the talented driving force behind Lo Triolet, married into
a family holding of pedigreed vineyards in Valle d’Aosta. His father-in-law,
Bionaz Egidio, gave him his first chance at winemaking about 20 years ago,
and almost immediately, the estate produced its first award-winning Pinot
Gris. They have been crafting world-class red and white wines ever since.
Lo Triolet, by the way, is named after the lucky three-leafed clover known
as Trifoglio in Italian. Makes you wonder if the clover charmed his career!
Marchetti
Maurizio Marchetti
(mao-REET-see-oh mahr-KAY-tee)
Marche, Italia.
(Just outside Ancona)
Marchetti.
(mahr-KAY-tee)
Maurizio Marchetti.
(mao-REET-see-oh mahr-KAY-tee)
Lorenzo Landi.
(lo-RAINT-zo LAHN-dee)
Hand-harvested.
No irrigation.
8,500 cases.
Marchetti has been part of the
Maurizio Marchetti is a charming character leading a charmed life.
He lives near the Adriatic coast of Italia in a region that sees nearly
3,000 hours (200 days) of sun each year! Also, his wife is a cardiologist
(so she brings home the pancetta, as we like to say), leaving Maurizio
free to pursue his two art forms: painting and making wine (you may
notice looking at his Verdicchio bottle that Botticelli is a large influence.)
Since he needn’t rely on wine to earn an income, Maurizio can afford to
be as picky with his grapes as he wants; in fact he is so selective that he
sometimes produces as little as a half bottle of wine per plant! To that
end, he uses a special pneumatic press for a single, extremely light press,
called a “flower press.” Or, as Maurizio says with a nudge and a wink,
“butterflies crush my grapes with their wings as they fly by.”
Note: Maurizio’s great-great-grandfather was an exotic spice trader,
sailing to the Far East over 250 years ago. He was quite successful,
allowing the family to buy the land that is now the Marchetti estate.
On their property, they have a castellino (‘little castle’) whose interior
walls have murals of Chinese sailors loading ships with the cinnamon,
cumin, and paprika that were so highly prized in his day.
Marchetti
Montepulciano D.O.C.
(mohn-tay-pool-CHAH-no)
Famiglia Marchetti has been making wine in the Marche region for
over a century, and for at least 50 years, have produced one of the top
Montepulcianos (Rosso Conero) made anywhere. In our opinion, Marche
produces the greatest, most elegant expression of the Montepulciano
grape; and few, if any, are making this wine better than Maurizio Marchetti.
Known for his impeccable Verdicchio in the States, he is famous for his
red Montepulciano back home in Ancona. Laced with an intriguing smoky,
cranberry spice and ripe plums, this Montepulciano is an everyday favorite
for both sides of the Atlantic.
Marche, Italia.
Clay, limestone, and sand.
Marchetti.
(mahr-KAY-tee)
Spurred Cordon. Capovolto.
Maurizio Marchetti.
(mao-REET-see-oh
mahr-KAY-tee)
Maceration for 10 days in
stainless steel.
90% Montepulciano,
10% Sangiovese.
15-20 year-old Slavonian oak.
2,500 cases.
13.5% by volume.
Filet mignon, double-cut pork
chop, and hearty Pecorino cheese.
Marchetti
Tenuta del Cavaliere
Verdicchio D.O.C.
(tehn-OO-tah dehl kah-va-LEE-ray vair-DEE-kee-oh)
Maurizio Marchetti makes one of the finest Verdicchio Classico’s we have
ever laid our tastebuds on. So, when he introduced his micro-production
late harvest Verdicchio dei Castelli di Jesi, we were immediately intrigued.
Full-bodied and lush, this is not a sweet wine. It is off-dry, taking advantage
of an extra month on the vine to develop greater body, structure, and fruit
essence. It is deftly made, with lush pear, melon, and a touch of honey
complexion that retains beautiful acidity.
Marche, Italia.
Marchetti.
(mahr-KAY-tee)
Maurizio Marchetti.
(mao-REET-see-oh
mahr-KAY-tee)
Fermentation in stainless steel tanks
for 15 days. 18 hours on the skins.
Remains with the lees for four months.
100% Verdicchio.
No barrel aging.
No aging.
300 cases.
14.0% by volume.
Scallops lightly seared with lemon and
olive oil, calamari, grilled swordfish,
and Parmigiano.
Marchetti
Verdicchio dei Castelli
di Jesi D.O.C.
(vair-DEE-kee-oh day kah-stay-LEE dee jeh-SEE)
It could be said that Verdicchio is a thinking person’s Pinot Grigio.
Refreshing citrus fruits, playful acidity, and complex minerality are
the hallmarks of this varietal, and when well-made, it is one of the best
whites in the Mediterranean world. Incredibly, this wine is all free-run
juice (no pressing!), and as a Classico, is the best example in its class
we have ever tried. Marchetti’s family has been making Verdicchio for
generations, and it shows.
Marche, Italia.
Marchetti.
(mahr-KAY-tee)
Maurizio Marchetti.
(mao-REET-see-oh
mahr-KAY-tee)
Fermentation for four months
in temperature controlled tanks.
100% Verdicchio.
No barrel aging.
900 cases.
12.5% by volume.
Steamed clams and mussels with
fennel, scampi, and fried chicken.
Martorana
Giuseppe Martorana
(ju-ZEP-ay mahr-tor-AH-nah)
Sicilia, Italia.
(Contrada Ragabo)
Martorana.
(mahr-tor-AH-nah)
Giuseppe Martorana.
Giuseppe Martorana.
Hand-harvested.
No irrigation.
5,800 cases.
Martorana has been part of the
You might think it would be easy to find a small, hands-on estate in a rural
society like Sicilia, but there are actually precious few. Most family-owned
farms have to sell their grapes to large co-ops, which are often controlled
by the Mafia (no joke). So we were thrilled when we found the Martorana
estate on the Southwest coast near Agrigento. The reason why Giuseppe
can now easily bottle his family’s wine for the first time in generations?
Because he’s a cop! In the late 80’s, during the big Cosa Nostra cases,
Giuseppe was a young officer assigned to a judge in Firenze. He spent his
weekends visiting and studying the estates of Toscana and returned to
Sicilia determined to implement some of the modern cellar techniques he
had observed up North. Back home, however, no one understood what he
was trying to do–not even his own family–because steel tanks and green
harvests had no real history in Sicilia. Giuseppe’s own father was critical,
and told his son that no one would be interested in the results, but on the
day he learned that their wine was going to be sold in America, tears actually
sprang to his eyes. “You were right,” he told Giuseppe, “I am so proud.”
Martorana
Sicilian Red I.G.T.
(see-CHEE-lyan red)
From our favorite Sicilian, Giuseppe Martorana, Sicilian Red is a fresh,
bold expression of Nero d’Avola from the man who works primarily with
the Nero d’Avola grape. Asked to describe his wine, Martorana answered
that he wanted a wine so easy to drink that “when you are finished eating
with your family, you notice there are three or four empty bottles on the
table.” Ripe plums, blueberry, almond, and sweet rhubarb notes, make this
food-friendly wine a true family affair.
Sicilia, Italia.
(Contrada Ragabo)
Mainly calcarious, with medium
clay content.
Martorana.
(mahr-tor-AH-nah)
Controspalliera.
Giuseppe Martorana.
(ju-ZEP-ay
mahr-tor-AH-nah)
controlled tanks.
100% Nero d’Avola.
No barrel aging.
4,200 cases.
13.5% by volume.
Puttenesca pasta, oil-cured
black olives, and tapas.
Meroi
Paolo Meroi
(PAO-loh may-ROY)
Friuli, Italia.
(town of Butttrio in Colli Orientalli)
14 hectares. 300+ meters.
Meroi.
(may-ROY)
Paolo Meroi.
(PAO-loh may-ROY)
Paolo Meroi.
(PAO-loh may-ROY)
Hand-harvested.
No irrigation.
900 cases.
Meroi has been part of the
A local legend in the town of Buttrio, third generation micro-producer
Paolo Meroi is quickly becoming a hot commodity in Europe. Paolo makes
only monovarietal, classic wines in an ageworthy process of barrel
fermentation and excruciatingly low yields. With his wife, he owns one
of the best, albeit smallest, restaurants in Northeast Italia–Trattoria al
Parco, complete with a gorgeous, round, open-hearth fireplace in the
center. This is where 80% of his wines are sold, the rest are primarily sold
to collectors in Europe and the US. The total production of this amazing
estate, with all of its wines combined, is only 900 cases per year! Thus,
we tend to get extremely limited allocations of Paolo’s rare gems (often
as low as 10 cases per wine per year).
Inspiring anecdote: During WWII, the Meroi family home was occupied
by the Nazis. In addition to losing their house, the Meroi family was
subjected to the additional humiliation of having to regularly cook,
in the family’s restaurant, for the Third Reich. In the dead of night,
Paolo’s grandfather, Dominin, succeeded in creating a false wall in the
cellar to hide the family’s best wines. One day, a German soldier accidentally
rammed a hole in the wall with his rifle butt. Had he bothered to look
through the hole, the gunman would have seen the wines and other family
valuables. But as Paolo Meroi, his grandson tells the story, “the German
chose to berate Italian engineering instead of considering our cunning!”
Miani
Enzo Pontoni
(AINT-so pohn-TOH-nee)
Friuli, Italia.
(town of Butttrio in Colli Orientalli)
Miani.
(mee-AH-nee)
Enzo Pontoni.
Enzo Pontoni.
Hand-harvested.
No irrigation.
625 cases
Miani has been part of the
There are few winemakers in the world with the irrational passion and
the extreme dedication to their craft, as Enzo Pontoni of Miani. Every year,
he throws away more grapes than he presses, and routinely frustrates
importers, collectors, and clients by dumping very good wine that does not
meet his near-maniacal standards. Thus, every wine, every vintage, is a
work of art. Price be damned, these are wines that one feels lucky to have
at any price. Miani releases just 7,500 bottles per year from 15 hectares of
vineyards. That is ridiculously low yields, about 300 grams per plant. Put
differently, it takes 3-4 plants to make each bottle. Wow!
This is what the Wine Advocate says about Miani:
“Miani is one of the very finest wineries in the world. This tiny estate is
located in Buttrio, a small town in the Colli Orientali appellation in Friuli
that contains one of the finest–perhaps the finest–terroir for pedigreed,
ageworthy wines in Northeastern Italy. When I meet a grower with
proprietor Enzo Pontoni’s passion for the vine I often wish every vintage
could be a great vintage. If quality could be assigned based on sheer effort
and dedication every vintage here would be profound.” - Antonio Galloni,
August 2009.
Monte Tondo
Gino & Marta Magnabosco
( JEEN-oh mahynia-BOZ-co) (mahr-TA mahynia-BOZ-co)
Veneto, Italia.
(Soave)
Monte Tondo.
(MON-tay tone-DOH)
Gino & Marta Magnabosco.
( JEEN-oh mahynia-BOZ-co)
(mahr-TA mahynia-BOZ-co)
Gino Magnabosco.
Hand-harvested.
No irrigation.
10,000 cases.
Monte Tondo has been part of the
The Monte Tondo estate can be found nestled in the gentle hills of Soave,
just a few kilometers from Verona, on a slope overlooking the valley.
Three generations have handed down the precious art of wine-making,
born from a love for their land and their roots, together with the
knowledge that it is only through hard work, drive, and determination
that the best results can be obtained. In the hills, vine-grower Gino
Magnabosco, together with his family, carry on this very passion that
traditions have handed down. They are attentive to any new improvement
in grape producing technology in order to guarantee wine of the best
quality to represent the area in which it is produced.
Monte Tondo
Soave Classico D.O.C.
(SWAH-vay KLAH-see-ko)
What Gino Magnabosco and his daughter, Marta, are doing with the
Garganega grape is nothing short of amazing. Winners of a Tre Bicchieri
award, Monte Tondo is a true family affair that is on the cutting edge of
white winemaking in Italia. This Soave is bristling and clean, flinty and
fragrant, with terrific notes of granite, citrus, green apple, and ripe
mango. A truly wonderful wine.
Veneto, Italia.
(Soave)
Calcarious soil.
Monte Tondo.
(MON-tay tone-DOH)
Pergola Trentina.
Cold maceration for more than 12 hours,
followed by soft pressing. Fermentation
in temperature controlled stainless steel.
100% Garganega.
No barrel aging.
3,400 cases.
12.5% by volume.
Nicoise salad with fresh tuna, Bay shrimp
stuffed avocado, and fritto misto.
Monte Tondo
Valpolicella D.O.C.
(vahl-pohl-ee-CHAY-lah)
Located directly between Lago di Garda and Venezia, Monte Tondo
is making some of the most exciting, vibrant wines in all of Veneto.
This Valpolicella is a great example; somewhere between a Ripasso
and a basic Valpolicella Classico. The grapes are dried for about a
month in a well ventilated “fruttai” before pressing, and ultimately
aged for five months in oak. Not a frivolous wine, it packs loads of
sour black cherry aromas, spices, violets, and roses.
Veneto, Italia.
(Soave)
Calcarious soil.
Monte Tondo.
(MON-tay tone-DOH)
Pergola Trentina.
Cold maceration for more than 12 hours,
followed by soft pressing. Fermentation
in temperature controlled stainless steel.
55% Corvina,
30% Rondinella,
15% Molinara.
3 year-old French, American,
and Slavonian oak.
2,000 cases.
13.0% by volume.
Pork roast, ragu with rabbit,
and balsamic over bleu cheese.
Palamà
Ninì Palamà
(nee-NEE pah-lah-MAH)
Puglia, Italia.
(Town of Salento)
Palamà.
(pah-lah-MAH)
Ninì Palamà.
Ninì Palamà.
Hand-harvested.
No irrigation.
21,000 cases.
Palamà has been part of the
The Palamà family vineyard was founded by Arcangelo Palamà in 1936.
A family of Greek origins, they settled in Italia about two thousand years
ago, and have been making wine ever since. The Palamà’s are also beloved
and accomplished restaurateurs, icons in their hometown, and for 70
years had only sold their wine in their restaurant–until Small Vineyards
came knocking on their door.
Now the winemaker is Ninì Palamà, son of Arcangelo, and a gregarious,
larger than life character who sings spontaneously (and without warning!),
and is known to enjoy the fruits of his labor. Those fruits, we might add,
are really terrific. His wines are full-bodied, intense and unctuous, but
with admirable restrained alcohol and tannins. In many ways, his wines
capture the power of the South of Italia, and the elegance of the North.
In fact, for us, there are few, if any, winemakers in Puglia making better
wine. Due to his estate’s proximity to the sea, the value of Southern coastal
reds is that they pair as readily with seafood as they will with hearty meats.
Palamà
Arcangelo Negroamaro
I.G.T.
(ark-AHN-geh-loh NAY-groh-ah-MAH-roh)
From larger-than-life winemaker Ninì Palamà, comes this powerfully built,
yet enchantingly elegant Negroamaro named for Ninì’s father and mentor,
Arcangelo. This vibrant Negroamaro from Salento is at the cutting edge
of Puglian winemaking today. Clean, yet not stripped of character, it boasts
layered aromas of steeped spices. A fantastic value, we would humbly place
this wine amongst the best, most expressive, fresh-style wines from anywhere.
Puglia, Italia.
(Town of Salento)
Medio Impasto.
Palamà.
(pah-lah-MAH)
Alberello. Spalliero.
Ninì Palamà.
Classic fermentation in concrete.
100% Negroamaro.
No barrel aging.
0 grams per liter.
3 months in the botttle.
3,500 cases.
12.5% by volume.
Seared Ahi tuna, Puttanesca pasta, and
grilled polenta with sun-dried tomatoes.
Palamà
Arcangelo Salice Salentino
D.O.C.
(ark-AHN-geh-loh SAHL-ee-chay sahl-ayn-TEE-noh)
Since 1936, the Palamà family has been making wine on their small
estate in the warm climes of the deep South of Italia, in Puglia. This wine
is expressive, rich, and robust on the palate, with an elegance that comes
only from small productions and expert craftsmanship. With aromas of
steeped plums, cracked pepper, blackberry confit, and cinnamon it is a
heady, delicious experience.
Puglia, Italia.
(Town of Salento)
Medio Impasto.
Palamà.
(pah-lah-MAH)
Alberello.
Ninì Palamà.
80% Negroamaro,
20% Malvasia Nera.
No barrel aging.
Varies.
13.0% by volume.
Swordfish kebabs, olive
tapenada, and lasagna.
Palamà
Arcangelo Primitivo
I.G.P.
(ark-AHN-geh-loh pree-mee-TEE-voh)
Palamà is a small estate in a sea of gigantic producers–a speck of an
island on the Salento Peninsula–and they would have it no other way.
With perhaps the lowest yields in the entire appellation, Palamà is
committed to the highest quality “everyday” wines that can be produced,
without the fuss of new oak, just ripe, fresh, powerful fruit. His Primitivo
is a delight; lush, yet bright and approachable, with notes of dark anise,
cedar, and blackberry confit.
Puglia, Italia.
(Town of Salento)
Medio Impasto.
Palamà.
(pah-lah-MAH)
Alberello. Spalliera.
Ninì Palamà.
100% Primitivo.
No barrel aging.
2,000 cases.
13.5% by volume.
Pizza Napoletana, eggplant
Parmesan, and zesty Cioppino.
Perazzeta
Alessandro Bocci
(ah-lay-SAHN-dro BOW-chee)
Toscana, Italia.
(Town of Montenero d’Orcia)
Perazzeta.
(pay-raht-ZAY-tah)
Alessandro Bocci.
(ah-lay-SAHN-dro BOW-chee)
Fabrizio Moltard.
(fah-BREET-syo MOHL-tahrd)
Hand-harvested.
No irrigation.
6,000 cases.
Perazzeta has been part of the
Alessandro Bocci is truly passionate about making wine according to
traditional methods, capturing a sense of place in each bottle, and sharing
with the world his love for his land. His wines speak of the terroir and
exude layers of flavor obtained from the deep root system he so lovingly
tends. Spreading his arms wide to display the 200º view of the valley below,
he grins, “I have to come work here every day.” And how beautiful it is.
Driving up the dusty road to the estate, one is surrounded by olive trees,
yellow Scotch Broom, and the occasional succulent. Across the silent valley,
Montalcino seems at once close, and a world away. Once a one-man show,
Alessandro is now joined by his daughter, Sara, in the fields, and is joined
by fifteen friends and family members to help during harvest. The density
and complexity of his wines he attributes both to the unusually rich soils
of the Montecucco zone, and to the family’s incredible selection standards.
“Every year,” says Bocci, “we throw away approximately twice as many
grapes as we press.”
Note: Alessandro’s savvy isn’t limited to wine–his incredible olive oil has
won “Best in Show” out of 100 Maremma estates, for two years in a row!
Perazzeta
Sara Bianco I.G.T.
(SAH-ra BYAN-koh)
If there is such thing as a SuperTuscan white wine, Sara Bianco,
Alessandro Bocci’s counterpart to the wildly successful Sara Rosso
Toscano would certainly qualify. Made from a fascinating blend of two
classic Toscano varietals: Trebbiano and Malvasia Bianca, and two classic
French varietals: Chardonnay and Sauvignon Blanc; each of the four wines
are vinified separately, then blended slowly to test their integration at each
step. Graced with aromas of lemon zest, sage, a touch of mango, and dried
pineapple, Sara Bianco delivers a delightfully heady complexity.
Toscana, Italia.
River stones, chunks of quartz,
and ancient flaky shells.
Perazzeta.
(pay-raht-ZAY-tah)
Spurred Cordon.
Alessandro Bocci.
(ah-lay-SAHN-dro
BOW-chee)
Fermented in temperature controlled
stainless steel tanks for 20 days.
25% Trebbiano,
25% Chardonnay,
25% Malvasia Bianca,
25% Sauvignon Blanc.
No barrel aging.
6 months in stainless steel.
1 month in the bottle.
500 cases.
13.0% by volume.
Tuscan white beans, pancetta,
and chilled shrimp.
Bottle Image
Forthcoming
Perazzeta
Sara Rosé I.G.T.
(SAH-rah roh-SAY)
In the fulfillment of a dream, Alessandro Bocci from Perazzeta was able
to procure a small plot of prime vineyard land just across the road from
his estate, in Montalcino. The vines are too young to make Brunello, but
are already producing wonderful fruit–absolutely perfect for a world-class
Rosé. Made by Alessandro and his daughter, Sara, this beautiful rosato
delivers unexpected power and delineation. Yes, it has richness. Yes, it is
bold. But it is flinty and beautiful, and never heavy in the mouth.
Toscana, Italia.
(Montalcino)
Perazzeta.
(pay-raht-ZAY-tah)
Spurred Cordon.
Alessandro Bocci.
(ah-lay-SAHN-dro
BOW-chee)
The liquid has contact with the skins for
only 12 hours. Filtered immediately after.
Malolactic fermentation in stainless steel
tanks for 20 days.
100% Sangiovese.
No barrel aging.
200 cases.
13.9% by volume.
Fresh heirloom tomatoes, scampi,
ricotta ravioli, and calamari.
Perazzeta
Sara Rosso Toscano I.G.T.
(SAH-ra ROH-so toh-SKAH-no)
Alessandro Bocci, owner and winemaker at Perazzeta, is, in our opinion,
making some of the best everyday wines in all of Toscana right now.
Located in the D.O.C. region of Montecucco, just south of Montalcino, his
wines have tremendous power, tension, and assertive terroir. Bright,
stinging cherry, crisp acidity, and tantalizing earth tones make this pretty,
yet interesting wine hard to resist. The everyday wine of the estate, “Sara,”
is named after Alessandro’s daughter, and is a tremendous follow-up to
his wildly popular Rita, first released in 2005.
Toscana, Italia.
Perazzeta.
(pay-raht-ZAY-tah)
Spurred Cordon.
Alessandro Bocci.
(ah-lay-SAHN-dro
BOW-chee)
Fermentation and malolactic
in stainless steel.
90% Sangiovese,
10% Ciliegiolo.
No barrel aging.
2,000 cases.
14.0% by volume.
Penne with fresh tomatoes and basil,
roast chicken, and Parmesean cheese.
Perazzeta
Erio Rosso Toscano I.G.T.
(AY-ree-oh ROH-so toh-SKAH-no)
Just swirl, sip, and enjoy. Perazzeta’s famously lush, bright wines are
the product of a rare fanaticism that produces among the lowest yields
and most callused hands we have ever seen. The explosion of fresh fruit,
delivered by Alessandro Bocci’s first and only SuperTuscan, is difficult to
compare with other wines one has tried. The balance, extract, and raw
power is so intense it induces sensations of actually chewing cherries,
prunes, and fresh dates. Named after Alessandro’s ageless father, Erio
is a young gun that is at the pinnacle of early release wines from Italia.
Toscana, Italia.
Perazzeta.
(pay-raht-ZAY-tah)
Spurred Cordon.
Alessandro Bocci.
(ah-lay-SAHN-dro
BOW-chee)
Fermentation in stainless steel
and malolactic in barrel.
50% Sangiovese,
17% Merlot,
16% Syrah.
500 cases.
14.5% by volume.
Filet mignon, dry, salty cheeses,
and savory stews.
Perazzeta
Rita Sangiovese D.O.C.
(REE-tah sahn-jo-VAY-zay)
From Montecucco, on the southern fringe of Montalcino, comes this
stunningly powerful, lush Sangiovese that is one of the best of its kind
we’ve had. The zone is able to produce some of the most robust, unctuous
wines in all of Toscana, and winemaker Alessandro Bocci takes full
advantage of his estate’s terroir. Aged in new French oak barrels, this wine
pushes the boundaries of Sangiovese, re-defining the varietal yet again.
Named after Alessandro’s wife AND mother, he said of his wine: “I had no
choice but to name it Rita!”
Toscana, Italia.
Perazzeta.
(pay-raht-ZAY-tah)
Spurred Cordon.
Alessandro Bocci.
(ah-lay-SAHN-dro
BOW-chee)
Fermentation in stainless steel
and malolactic in barriques.
100% Sangiovese.
1st passage French barriques.
500 cases.
14.5% by volume.
Tagliatelle with wild boar,
pork chops, and Prime Rib.
Podere Ciona
Lorenzo Gatteschi
(lo-RAINT-zo gah-TAES-key)
Toscana, Italia.
(Town of Montegrossi)
Podere Ciona.
(poh-DAY-ray chee-OH-nah)
Franco & Lorenzo Gatteschi.
(FRAHN-ko gah-TAES-key)
Stefano Chioccioli.
(STAY-fah-no kee-OH-choh-lee)
Hand-harvested.
No irrigation.
Sulpher and copper.
1,800 cases.
Podere Ciona ha been part of the
Without Lorenzo Gatteschi and his family at Podere Ciona, there may
never have been a wine importer called Small Vineyards! When the
founding partners took a tour of tiny wine producers of Toscana in 2000,
they happened to befriend their guide, Lorenzo, who invited them to
stay for a few days, with him, at his family estate. A few sips of his family’s
Chianti Classico Riserva(made by him and his father Franco), a meal
prepared by his mama (cooking instructor Franca Gatteschi), and the
stunning vistas of Siena in the distance worked their magic. Enthralled by
the philosophy behind small estates–and by the quality of the Gatteschi’s
wine–the group brainstormed the concept behind our company and a few
short months later, Small Vineyards was born. In addition to producing
our first imported wine, Lorenzo also introduced us to many of the families
whose wines you’re now able to enjoy for the first time in the United
States. Podere Ciona also has one of the most beautiful “agriturismos”
(guest villas) we’ve ever seen. When traveling to Toscana, see if you can
get a room!
Podere Ciona
Chianti Classico Riserva
D.O.C.G.
(kee-AHN-tee KLAH-see-ko ree-ZAYR-vah)
The Gatteschi family specializes in Chianti Classico Riserva–and they
make just under a thousand cases at that. This beautiful wine is a blend
of wine aged in new, 2nd, and 3rd passage French oak barriques for at
least 18 months. The aromas of cherry, blackberry, and earthy beets
co-mingle with a taut, finely structured Sangiovese and Merlot blend
that could age for 10+ years.
Toscana, Italia.
Weathered sandstone.
Podere Ciona.
Fermentation in temperature controlled
stainless steel tanks. Extended postfermentation maceration on the skins
for 20–25 days.
95% Sangiovese,
4% Merlot,
1% Alicante Bouschet.
French barrique.
750 cases.
13.2% by volume.
Penne with tomato-basil cream sauce,
roasted duck, and pork chops with
mushroom demi-glace.
Podere Ciona
Le Diacce Merlot I.G.T.
(lay dee-AH-chay mayr-LOH)
Grown at high altitude in Chianti Classico (approximately 1,800 feet
above sea level), this Merlot from Podere Ciona is remarkably clear in
style and tension, with stinging, bright red fruits, subtle smoky notes,
and a firm-bodied lushness that befits exceptional Merlot. This decadent,
feminine wine is one of our favorites and if you should find one of the
few available bottles, it is a wine not to be missed!
Toscana, Italia.
Weathered sandstone.
Podere Ciona.
Fermentation in temperature controlled
stainless steel tanks. Extended postfermentation maceration on the skins
for 20–25 days.
92% Merlot,
8% Alicante Bouschet.
450 cases.
13.9% by volume.
Pork tenderloin, wild game,
and Fontina and sage bruschetta.
Poderi Elia
Federico Stella
(fay-day-REE-ko STAY-lah)
Piemonte, Italia.
(Town of Neive)
Poderi Elia.
(poh-DAY-ree ay-LEE-ah)
Federico Stella.
Federico Stella.
Hand-harvested.
No irrigation.
Sulpher and copper.
Locally sourced yeast.
6,000 cases.
Poderi Elia has been part of the
At Small Vineyards, we like to find winemakers who listen to their inner
drum. Immediately upon meeting Federico Stella, we were aware that he
is just such a man. Meticulous, beyond belief in the cellar, this young and
talented producer possesses an uncanny instinct for making world-class
wine. Respectful of traditional varietals, but unrelenting in his desire to
improve, Stella experimented with over 30 combinations of French oak
before settling on his cooperage formula! (Imagine that expense for a
small estate!) Consistently he takes all of his wines right up to the edge of
modernity, but then masterfully hovers there, never once crossing the line
or going too far. Sitting down to taste wine at the family’s dinner table,
we also get to see the patience and love he shows his family. Although
extremely affable, Federico remains serious while discussing his vision.
Indeed, even when the subject of conversation turns away from Poderi
Elia, one always has the distinct impression that, privately, Federico is still
thinking about his wine…
Poderi Elia
Barbaresco Serracapelli
D.O.C.G.
(bahr-bahr-AY-skoh say-rah-kah-PAY-lee)
From the heart of Barbaresco country in Neive comes this stunningly
elegant Barbaresco from Poderi Elia. The Stella family has been
making wine since 1890, but only recently have garnered international
attention–it is easy to understand why. This spectacular Barbaresco
bouquet offers tones of red currant and Morello cherry over a layer
of toasty oak; the structure is marble-solid, with fine grained tannins
that perfectly compliment the Nebbiolo fruit.
Piemonte, Italia.
(Town of Neive)
White tufo (clay and sand).
Poderi Elia.
(poh-DAY-ree ay-LEE-ah)
Guyot.
Federico Stella.
controlled tanks for 25-27 days.
100% Nebbiolo.
1st passage French Allier oak.
600 cases.
14.0% by volume.
Osso Buco, New York strip steak, lamb
shank, and Portobello mushrooms.
Rigoloccio
Ezio Puggelli & Alberto Abati
(AYT-see-oh poo-JAY-lee) (ahl-BAYR-toh ah-BAH-tee)
Toscana, Italia.
(Town of Gavorrano)
Rigoloccio.
(ree-goh-LOH-choh)
Ezio Puggelli & Alberto Abati.
(AYT-see-oh poo-JAY-lee)
(ahl-BAYR-toh ah-BAH-tee)
Fabrizio Moltard.
(fah-BREET-syo MOHL-tahrd)
Hand-harvested.
No irrigation.
Sulpher and copper.
3,800 cases.
Rigoloccio has been part of the
Perched over the blue-green waters of the beautiful Follonica Marina in
Toscana–just a stone’s throw from cult wine epicenter, Bolgheri–lies the
pristine, spectacularly aesthetic estate, Rigoloccio. The soils are strikingly
copper, and immensely successful at producing hearty, remarkable grapes,
especially French-origin varietals (as Bolgheri is so famous for).
What sets Rigoloccio apart, however, is the fact that the estate grows on
top of an ancient pyrite mine. Pyrite is otherwise known as “Fool’s Gold,”
because it’s color and albedo could fool just about anyone. However, Pyrite
has a distinctly different chemical composition than gold, it’s chock full
of flint, quite alkaline, and adds truly amazing aromatic nuances to the
wine, including: smoke, gun metal (salt, powder, char), and a flinty/steely
quality that–when balanced with the remarkably ripe fruit–makes for an
organoleptic wonder. Winemaker, Ezio Puggelli, one of the last of the true
gentlemen winemakers, uses only French oak for his wines, instilling a
whiff of expensive vanilla, but only a whiff. He has mastered his land,
as much as land can be mastered, and his wines are not to be missed.
Rigoloccio
Cabernet e Alicante I.G.T.
(KAH-bayr-nay eh ah-lee-KAHN-tay)
A highly inspired blend of Alicante, Cabernet Sauvignon, and Cabernet
Franc, this wine marries medium-bodied approachability with exceptional
zesty flavor. From the famed Maremma in Toscana, the beautiful Rigoloccio
estate has a sweeping view of the Tyrrhenian Sea, and borrows much of
this wine’s fresh, salt and pepper complexion from the “big blue.”
Toscana, Italia.
(Town of Gavorrano)
Mixed soil with micro-elements
and mineral content.
Rigoloccio.
(ree-goh-LOH-choh)
Spurred Cordon.
Ezio Puggelli & Alberto Abati.
(AYT-see-oh poo-JAY-lee)
(ahl-BAYR-toh ah-BAH-tee)
Steeped and fermented at a controlled
temperature for three weeks while
circulated throughout the tank
for aeration.
34% Alicante,
33% Cabernet Sauvingon,
33% Cabernet Franc.
No barrel aging.
3,000 cases.
14.0% by volume.
Hearty Tuscan stews, Top Sirloin,
Terre Gaie
Salvatore Lovo
(sahl-vah-TOH-ray LOH-voh)
Veneto, Italia.
(Village of Vo in Colli Euganei)
Terre Gaie.
(TAY-ray GAI-ay)
Salvatore Lovo.
(sahl-vah-TOH-ray LOH-voh)
Andrea Sinigaglia.
(ahn-DRAY-ah see-nee-GAHL-ya)
Hand-harvested.
No irrigation.
Certified organic.
50% + solar powered.
15,000 cases.
Terre Gaie has been part of the
In the quaint village Vò, in the heart of the Colli Euganei in the South of
Veneto, lies the estate Terre Gaie. To drive to the estate is to cross flat land
for miles, the eastern part of the expansive Po River Valley, and then to
come–rather unexpectedly–upon hills of arresting size. Estates here are
well known for producing organic wines, and, without a doubt, make the
best wines for miles around. With their higher elevation and unique valley
they grow grapes that don’t succeed anywhere else.
One of these varietals is the Fior d’Arancio, a crown jewel of the estate.
A clone of Moscato, Fior d’Arancio (“orange blossom”), grows in just a
few square miles, and is famous for taking on the aromatic qualities of
the orange trees that grow nearby. Over the centuries, the clone has
become efficient at absorbing the citrus elements in the soil, and the
result is stunning.
Winemaker Salvatore Lovo, and his daughter Silvia, grow classic varietals
of North-Central Italia, but also love to experiment. Like the hills where
they reside, they are an oasis of small production beauty in an area of
Italia known more for quantity than quality.
Terre Margaritelli
Stefano Rossini
(STAY-fah-no roh-SEE-nee)
Umbria, Italia.
(Town of Miralduolo)
Terre Margaritelli.
(TAY-ray mahr-gahr-ee-TAY-lee)
Stefano Rossini.
Stefano Rossini &
Maurilio Chioccia.
(mau-REEL-yo KYOH-cha)
Hand-harvested.
No irrigation.
5,000 cases.
Terre Margaritelli has been part of the
Umbria has long suffered from being seen as “Toscana-light”–they grow
Sangiovese, of course, but historically, not as well. Umbria is beautiful, but
has no coastline, and lacks the marked drama of the hills of Chianti, the
presitge of Montalcino, or the untamable rusticity of the Maremma. Enter
Terre Margaritelli, a place so wonderous and aesthetically pleasing, with a
winery so interesting and advanced, it refuses to suffer by comparison.
An organically responsible estate, , Terre Margaritelli divides their estate
into 30 hectares for production and 22 hectares for experimentation, they
grow the classic varietals of Umbria (Sangiovese, Grechetto, Trebbiano,
etc.), but have crus of Campanian varietals (Greco di Tufo, Aglianico),
Puglian (Primitivo), and French (Merlot, Cabernet Franc). It is not
haphazard, but the result of a careful study of their unique soils, which–
as almost befitting as estate in the very center of Italia–has varietals from
all over the country.
The Margaritelli estate was founded in 1946, when Fernando Margaritelli,
a wealthy magnate in the hardwood floor business, came home, at the
age of 60, and announced he was giving away his entire estate to friends,
family, and charity, wanting only to keep his classic car and a small plot
of land to grow vines and produce wine. This eccentric, generous vision
is still the guiding principle of the estate, which does everything just a bit
different. A revelation in the (relative) desert of Umbria.
Terre Margaritelli
Pietramala I.G.T.
(pee-ay-trah-MAH-lah)
From Umbria, this exciting white wine is the first on US soil for Terre
Margaritelli–the ultra-progressive estate that is pushing the envelope
for development in the region. On track to be certified organic, Terre
Margaritelli is a botanical wonderland of sorts, growing varietals and
clones found nowhere else in Umbria. This blend of classic Trebbiano
and Grechetto is hyper clean and bright, with expressive Meyer lemon,
salt-water stream, and green olive aromas.
Umbria, Italia.
Terre Margaritelli.
(TAY-ray mahr-gahr-ee-TAYlee)
Mixed clay.
Spurred Cordon.
Stefano Rossini.
Fermentation in stainless
steel tanks.
85% Trebbiano,
15% Grechetto.
No barrel aging.
No aging.
2,000 cases.
12.5% by volume.
Fresh grilled vegetables,
salmon, and pork chops.
Terre Margaritelli
Roccascossa I.G.T.
(roh-kah-SKOH-sah)
On the estate of Terre Margaritelli, there are over 18 varietals grown
to make wine, including classic varietals from Umbria and Toscana,
Campania, Puglia, Germany, Spain, France, and more. Their goal is to
make the best, most inventive, and exciting organic wines in the world.
The Chioccia family, owners of the estate, are world-famous for making
some of the finest wood flooring in Europe, and use special sourced wood
barrels for the winemaking. Roccascossa may be one of the best organic
values from Italia–it is fresh and delightful–an “Umbrian Chianti.”
Umbria, Italia.
Mixed clay.
Terre Margaritelli.
(TAY-ray mahr-gahr-ee-TAYlee)
Spurred Cordon.
Stefano Rossini..
Fermentation in stainless
steel tanks.
70% Sangiovese,
10% Canaiolo.
No barrel aging.
No aging.
2,000 cases.
13.0% by volume.
Hearty minestrone soup, griddled risotto
cakes, and bacon macaroni and cheese.
Tre Donne
Daniela, Rosanna
& Antonella Lequio
Piemonte, Italia.
(Town of Neive)
Tre Donne.
(tray DOHN-ay)
Daniela, Rosanna &
Antonella Lequio.
(don-YEAH-lah LAY-kwee-oh)
(rohz-AHN-ah LAY-kwee-oh)
(ahn-toh-NAY-lah LAY-kwee-oh)
Giuliano Noè.
(jool-YAH-no noh-AY)
Hand-harvested.
No irrigation.
16,000 cases.
Tre Donne has been part of the
As much as Alessandro Lequio loved his daughters, in staying with Italian
traditions, there was no way he was going to hand over the family vineyard
to women. (According to his wife, Donna Bruna, Alessandro actually cried
for half-an-hour when their third and final child, Daniela, was born!)
Four generations of fathers had handed the estate down to their sons,
and even though he hadn’t had a boy, Alessandro would be damned if
the family business was going to be run by the fairer sex. “Marry a good
winemaker,” he would tell them. Just as stubborn as their father, the
sisters all staunchly refuted this notion, and assured him that he would
be handing the estate over to them one day… In the end (and presumably
tired of arguing), everyone agreed to a “do-or-die” wager, and literally bet
the ranch; deciding he could trick them into failure, Alessandro agreed to
give the gals everything if they could pass three years of his rigorous tests,
culminating in a single vintage of wine which he, himself would judge.
To everyone’s surprise, the Sisters never gave up, and moreover, they
actually won more awards in their first year of production than Alessandro
had in his entire career!
True to his word, their papa changed his tune and turned the estate over
to his daughters. He was so deeply impressed, he even allowed them to
change the name to “Tre Donne”–which means “Three Women.”
Tre Donne
Donna Blu Moscato d’Asti
D.O.C.G.
(DOHN-ah bloo moh-SKAH-toh DAH-stee)
This sparkler is a beautiful expression of the Moscato grape–light, floral,
persistent, with a pleasant sweetness that is not cloying. The acids are
so perfectly balanced, so as to flush your mouth of all sweetness, leaving
it clean and fresh. The bubbles are light, not overly zealous, so one can
taste the fruits and enjoy the bouquet of one of the most aromatic white
varietals in the world. This wine has won numerous awards, including the
prestegious Gold Medal in Switzerland.
Piemonte, Italia.
(Town of Neive)
Marl and clay.
Tre Donne.
(tray DOHN-ay)
Guyot.
Daniela, Rosanna &
Antonella.
(don-YEAH-lah)
(rohz-AHN-ah)
(ahn-toh-NAY-lah)
Temperature controlled tanks.
Refrigerated fermentation until alcohol
reaches 5.5%. Filtered and bottled.
100% Moscato d’Asti.
No barrel aging.
2,500 cases.
5.5% by volume.
Ham and mushroom omelet with
fresh chives, olive oil cake with
fresh strawberries and mascarpone,
Tre Donne
Donna BiancaRoero
Arneis D.O.C.
(DOHN-ah bee-AHN-ka roh-EH-roh ahr-NAYZ)
Roero Arneis is a wine that seemingly satisfies everyone. It is crisp and
clean, with terrific bite and cleanliness that delights the palate of white
wine lovers; but as this is Arneis, the mouth-feel is full and lush. So much
so, in fact, it is called il Barolo Bianco (the White Barolo), because of its
surprising weight and satisfaction in the mouth, which makes it as equally
pleasing to red wine drinkers! Blushing with fresh grass, flowers, and ripe
pear, Tre Donne has done it again!
Piemonte, Italia.
(Town of Neive)
Marl and clay.
Tre Donne.
(tray DOHN-ay)
Guyot.
Daniela, Rosanna &
Antonella.
(don-YEAH-lah)
(rohz-AHN-ah)
(ahn-toh-NAY-lah)
controlled tanks.
100% Arneis.
No barrel aging.
2,500 cases.
13.0% by volume.
Mushroom ragu, perfectly
roasted chicken with rosemary,
and wild bird.
Tre Donne
Donna Nera Barbaresco
D.O.C.G.
(DOHN-ah NAY-rah bahr-bahr-AY-skoh)
From Tre Donne, the famous “Three Sisters” winery, comes this remarkable
Barbaresco that is both powerful and impossibly restrained. Its aromas
bloom with black tea, bright cranberry, potpourri, and sweet, earthy
mushrooms. It is young, but pleasingly approachable in the next few
years. This gem will age for 25+ years, and is on the wish-list of those
who appreciate world-class Nebbiolo.
Piemonte, Italia.
(Town of Neive)
Marl and clay.
Tre Donne.
(tray DOHN-ay)
Guyot.
Daniela, Rosanna &
Antonella.
(don-YEAH-lah)
(rohz-AHN-ah)
(ahn-toh-NAY-lah)
Fermentation for 10-12 days in
temperature controlled tanks.
100% Nebbiolo.
1st, 2nd, and 3rd passage French
tonneaux and barrique.
1,700 cases.
13.5% by volume.
Wild boar ragu, venison, and steak salad
with a generous helping of bleu cheese.
Tre Donne
Barbera d’Alba D.O.C.
(bahr-BAY-rah DAHL-bah)
Ripe with bright berries, cherry, and spices, this Barbera d’Alba from
Tre Donne is remarkably refreshing for a red wine. Because it naturally
has very few tannins, Barbera has much of the crisp quaffability of light
wines, but the complexity of great reds.
Piemonte, Italia.
(Town of Neive)
Marl and clay.
Tre Donne.
(tray DOHN-ay)
Guyot.
Daniela, Rosanna &
Antonella.
(don-YEAH-lah)
(rohz-AHN-ah)
(ahn-toh-NAY-lah)
100% Barbera d’Alba.
No barrel aging.
2,500 cases.
13.0% by volume.
Prosciutto, filet mignon,
and hearty Italian cheeses.
Tre Donne
Donna Nera Barolo
D.O.C.G.
(DOHN-ah NAY-rah bah-ROH-lo)
In the opinion of Alessandro Lequio, proud father of the sisters of
Tre Donne, this may be the best Barolo his estate has ever produced.
We couldn’t agree more. This wine is aged for three years in barrels and
offers expansive cranberry, cedar, and pomegranate aromas with woodsmoke
and tabacco and a gracious three-act structure that finishes memorably.
Approachable now, with soft tannins and beautifully bright fruit.
Piemonte, Italia.
(Town of Neive)
Marl and clay.
Tre Donne.
(tray DOHN-ay)
Guyot.
Daniela, Rosanna &
Antonella.
(don-YEAH-lah)
(rohz-AHN-ah)
(ahn-toh-NAY-lah)
Remains in small tanks until
malolactic fermentation is complete.
100% Nebbiolo.
French and Slavonian oak.
700 cases.
14.0% by volume.
New York steak, Porcini mushroom
risotto, and Osso Bucco.
Tre Donne
d’Arc
(DARK)
From the famous “Three Sisters,” Tre Donne has done it again, with
this breath-taking blend of Barbera, Pinot Noir, Dolcetto, and the rare,
highly aromatic grape, Freisa (which is most often found as a sparkler).
Here the Barbera is aged in French oak barriques, the Pinot Noir in
Slavonian barrels, while the Dolcetto and Freisa are unoaked, lively,
and fresh. Wow! Named for the sisters life-time inspirtion, Joan of Arc,
d’Arc is a powerful, yet elegant wine with rich, moody fruit, bracing
purity, and fascinating depth.
Piemonte, Italia.
(Town of Neive)
Marl and clay.
Tre Donne.
(tray DOHN-ay)
Guyot.
Daniela, Rosanna &
Antonella Lequio.
(don-YEAH-lah)
(rohz-AHN-ah)
(ahn-toh-NAY-lah)
Long maceration on the skins with
temperature controlled fermentation.
40% Barbera d’Alba,
30% Pinot Noir,
20% Dolcetto d’Alba,
10% Freisa.
3rd passage French oak barriques
and 12 year-old Slavonian oak.
1,250 cases.
13.5% by volume.
Anything with truffles, poached salmon
with soy sauce, and Fontina risotto.
Tre Donne
Barbari Nebbiolo D.O.C.
(BAHR-bahr-ee neh-BEE-oh-loh)
From the incomparable ladies of Tre Donne comes Barbari, meaning
“Barbarian,” a delicious ode to the history of Piedmont. The words
“Barbera” and “Barbaresco” derive their names from barbarians,
which played a big part in local history and linguistics. Made from
100% Nebbiolo, it is a piercingly pure, lovely wine of power and
elegance–a combination seemingly so consistently achieved by
Tre Donne. This is an exceptional value and a wine not to be missed.
Piemonte, Italia.
(Town of Neive)
Marl and clay.
Tre Donne.
(tray DOHN-ay)
Guyot.
Daniela, Rosanna &
Antonella.
(don-YEAH-lah)
(rohz-AHN-ah)
(ahn-toh-NAY-lah)
12 days on the skins. Pump-overs
three times a day into temperature
controlled tanks.
100% Nebbiolo.
First passage French Allier barriques.
0 grams per liter.
1,250 cases.
13.5% by volume.
Pork medallions, Porcini mushroom
risotto, and spaghetti Carbonara.
Trevisiol
Paolo Trevisiol
(PAO-loh tray-veez-YOHL)
Veneto, Italia.
(Hills of Valdobbiadene)
Trevisiol.
(tray-veez-YOL)
Paolo Trevisiol.
(PAO-loh tray-veez-YOL)
Paolo Trevisiol.
(PAO-loh tray-veez-YOHL)
Hand-harvested.
No irrigation.
25,000 cases.
Trevisiol has been part of the
At the annual Vinitaly festival, where even farmers can be spotted wearing
their best suits, Paolo Trevisiol instead, leans casually back in jeans and
a button down to sip on a cool glass of his own Prosecco. Conforming is
something that doesn’t concern him–the man just loves to make good
wine. He cracks a down-to-earth smile as he tells us about his family,
who was the first in their region to start making bubbly. The difference
between himself and four previous generations? Paolo’s sole interest is in
making a small amount of quality wine, as opposed to the large productions
of the past; he still rotates every bottle of his top spumante by hand!
A note on the Prosecco style: consistent with Italian white winemaking
tradition, sparkling wine from this region tends to be lighter and less
cloying than French-style Champagne. The tiny “frizzante” (as compared
to larger “spumante” style) bubbles further contribute to Prosecco’s truly
refreshing quality.
Trevisiol
Prosecco Extra Dry
(pro-SAY-koh)
Made from the Prosecco grape that is indigenous to the Veneto region,
this sparkling wine has subtle flower and fruit aromas that make the
palate deliciously light and playful. Unlike many Champagnes, it is not
harsh–rather, it tickles the throat with a peachy softness, and is flecked
with minerality that remains simple in the best of ways. Perfect perlage
make it the ideal choice for any occasion.
Veneto, Italia.
(Hills of Valdobbiadene)
Morenico.
Trevisiol.
(tray-veez-YOL)
Sylvoz.
Paolo Trevisiol.
(PAO-loh tray-veez-YOL)
First fermentation in temperature
controlled tanks. Second fermentation
in temperature controlled tanks for the
pressure to reach four atmospheres.
100% Prosecco.
No barrel aging.
Varies.
12.0% by volume.
Shrimp cocktail, fried appetizers,
and all light-hearted moments
shared with friends.

Italian Storybook

Transcription

Similar documents

pdf - Tenute Galfano

Mark Ruffalo (Moving Pictures, 2011)

DiGiorgio 2016 Menu - DiGiorgio`s Cafe Largo

LCT KUDA SEMBRANI

Pinot Grigio – Leggero 9° – Light wine

2014 collection

EATALY AROUND THE WORLD

new drinks menu - The Dead Canary

Eccellenza tecnologica, materiali pregiati

Division

list of all products in store

Fall Wine Sale Fall Wine Sale

Duty Free Liquor Price List