Roscioli italian wine club membership selections

Wine Notes | Fall 2020 Wine Club 1 | Roscioli

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Grapes: Mainly Glera, little percentages of Verdiso, Bianchetta and Perera
Region: Valdobbiadene (Treviso) - Veneto
Pairings: Great as aperitivo, with various tapas and fried fish. Pairs well with warm fish appetizers and a salmon or swordfish tartare.
Drink By:
Notes: Vines of 50 years at 400 metres of altitude on typical soil with limestone and clay. Spontaneous fermentation in cement tanks with indigenous yeasts, while the second fermentation happens in the bottle.
Description: Christian, despite his young age, can already be defined as a master of natural elements, who is making a spontaneous fermented Prosecco which will shock your palate if you think that Prosecco is only a cheap, soft and easy drinking wine. Water, rainwater intended, is collected and recycled for treatments. The earth, being aware that the fertility of its soil is like a boomerang, which if fed over the years with small adjustments, allows the vineyard to be healthy. The air, on the other hand, which circulates continuously in Valdobbiadene’s prestigious hills of Cartizze and Farra di Soligo, allows the vines to be free of pests. And finally, fire, of passion and dedication of a young man capable of going against the flow and against the slope; but always yielding and respectful of the Moon.



Grape: Prugnolo Gentile 80%, Canaiolo Nero 10%, Colorino 10%
Region: Montepulciano (Siena) - Toscana
Pairings: Red meat, salami, pasta with ragout and legumes soups.
Drink by: Ready or before 2026.
Notes: After the harvest in the first days of October, the vinification happens while mixing together all the 3 different grape varieties, Prugnolo Gentile, Canaiolo e Mammolo, since the beginning, otherwise the must could have rejections. They follow a fermentation with a long maceration, for at least 20 days. This Nobile is marketed after the second year of aging in wooden barrels, both French and Slavonian barrels.
Description: The origin of this winery is extremely ancient, indeed they are trying to follow the wine techniques of the Etrurian. The soils are mainly of Pliocene origin, with the presence of clay and sand. The oldest sources would trace the origins around the year 1000 AD. What is certain is that already in the mid-fourteenth century the Contucci were among the most prominent families in the city of Montepulciano. Their cellar is very old with natural thick walls, allowing them to keep the temperature steady. The vineyards of this winery are located in one of the best production areas, the altitude varies between 280 and 450 meters.


BIFARO, 2019

Grapes: Mantonico, Malvasia Bianca
Region: San Marco Argentano (Cosenza) - Calabria
Pairings: Grilled fish or squids, fresh cheeses as mozzarella di bufala or ricotta, linguine with clams or shrimps.
Drink By: Ready or before 2023.
Vines cultivated at 400 meters above sea level with south exposition on the steep ground of the calcareous and clayey soil. Continuous microventilation and the presence of various sources prevent possible landslides and allows organic agricolture.

Description: The Bifaro is a concentrate of sun, sea and Mediterranean scrubland of Calabria. It is a macerated white wine of great expressiveness and taste-olfactory richness. On the nose a whirlwind of Mediterranean spices, aromatic herbs, citrus and salty puffs introduce a fresh, enveloping and warm taste.


LANO', 2016

Grapes: Nerello Calabrese, Castiglione
Region: Bova (Reggio Calabria), Calabria
Pairings: Grilled meat. Pairs great with any kind of game meat. Nice pairing with a legumi soup with a crispy garlic bruschetta.
Drink by: Ready or before 2022.
Notes: The vines are trained in sapling, no treatments are made, not even with copper, in these places there is no need, apart from a few rare cases in which a little sulfur is used with the classic tank on the shoulder.
Description: This Calabrian wine presentes itself with immediate energy. A wine with a powerful Ionic three-dimensionality that translates high mountain climatic conditions mitigated by the sea breeze and the eastern sun of Magna Graecia. Balsamic, juicy in the throat, sanguine. An happy condensation of Mediterranean scrub, helichrysum, licorice and pipe tobacco.



Grape: Ribolla Nera (Schioppettino) 100%
Region: Prepotto (Colli Orientali) - Friuli Venezia Giulia
Pairings: Great with a Cacio & Pepe pasta. Also a nice risotto with a rabbit or duck ragout, fettuccine with mushrooms and parsley, and even grilled lamb.
Drink by: Ready, but it can rests some more years.
Notes: Alcoholic fermentation occurs in steel tanks, with malolactic fermentation. This RiNera ages for 12 months on the lees. The vines are surrounded by forests and their philosophy is biodynamic-friendly. The production does not exceed one kilo of grapes per plant, and the harvest is strictly manual with immediate control and fast vinification.
Description: A strictly family-run winery, Ronchi di Cialla was founded in 1970 by the spouses Dina and Paolo Rapuzzi, who embarked on a specific path of life to which, today, their sons Ivan and Pierpaolo, both agricultural experts, have joined. Located in the province of Udine and exactly in Cialla di Prepotto, this winery takes its name from the valley in which it is located, in whose hills traditionally native grape varieties are grown. The estate has about 26 hectares of vineyards in total, which are conducted according to an integrated agriculture with a very low environmental impact, which exclusively involves the use of contact or organic products, respecting the ecosystem and the balance to the maximum. environmental.



Grape: Nebbiolo 100%
Castiglione Falletto (Langhe) - Piemonte

Roasted guinea fowls, aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms.

Drink by: Ready or by 2025.
Notes: Controlled fermentation and maceration in steel with hair submerged for about 35 days. Malolactic fermentation in steel and matures for at least 24 months in 25 and 50 hl oak botti. Bottling without filtration.
Description: Ciabot Tanasio, an antique name encompassing more than 70 years of history made by the Sobrero family, attentively working the vineyards of the rolling Castiglione hills to obtain their delicate nectar. The nose releases complex varietal aromas, with pungent notes of autumn leaves and spice, complemented by nuances of tanned leather, liquored dried plum, black liquorice, and cocoa powder. The palate develops impressive fruit, bolstered by a solid charge of tannins that will become supple with bottle ageing. A lively acidity drives a lengthy finish well laced with savoury, succulent fruit.



Grape: Glera 95%, with small percentage of Verdiso, Perera and Bianchetta
Region: Valdobbiadene (Treviso) - Veneto
Pairings: Perfect with finger food and fried squids, also with a vegetable based pasta.
Drink by: Ready.
Notes: First fermentation with indigenous yeasts in steel or concrete tanks, aging on the lees for 6 months and second fermentation according to the Charmat or Martinotti Method, without sugar dosage.
Description: Silvano Follador is a man capable of doing all the jobs, capable to reflect his pragmatism inside the bottle; but at the same time does not disdain the concept of beauty, which always tries to express in its wine. Nevertheless, this does not take away the immense effort of managing his 3 hectares, which he looks after alone as if they were his children, who are able to gave him satisfaction. He is a man who does not intend to lose any aspect of production, with a scrupulous control of every single moment, from harvest untill bottling. A firm hand is needed to tame the power of Glera, but at the same time a maniacal dedication that allows him to develop an unprecedented elegance in the glass.



Grape: Greco Bianco 100%
Cirò (Crotone) - Calabria

Pairs great with fish in general, like fish soups or clams linguine. Also with an amberjack or octopus carpaccio.

Drink by:
Ready or before 2023.
Spontaneous fermentation with indigenous yeasts. Malolactic fermentation carried out entirely in a natural way.

The Parrilla family has been making wine in Cirò for four generations. Francesco Parrilla, born in 1936, has been working in the countryside since he was 12 and still follows the work in the vineyards with dedication. In 2002 he decided to start bottling on his own and later to bring his daughter Mariangela into the company, a very important turning point for this winery. Mariangela is the first "Cirò girl", the new generation of vignerons who for some years have been rewriting the history of Calabrian enology. Tenuta del Conte extends for 15 hectares of vineyards, grown organically on the gentle slopes of the Cirotane hills. Only Greco Bianco and Gaglioppo grapes are grown, as tradition dictates. This Greco stands out for its intense nose, with hints of elderberry, broom, chamomile flowers, citrus, Mediterranean scrub. On the palate is fresh, savory, with a fairly long finish.



Grape: Gaglioppo 100%
Region: Cirò Marina (Crotone) - Calabria
Pairings: Pairs nice with a charcuterie combination or with a fish soup. Great with fish or octopus stews.
Drink by: Ready or before 2023.
Notes: After fermentation, the wine matures in steel to preserve the elegant freshness of its fruity aromas.
Description: This is a rosé wine of great personality, freshness and minerality, vinified with indigenous yeasts in steel. The notes of red fruit and citrus are the introduction of a delicate and romantic plot, which tells the story of the Calabrian territory in every sip. A sip that enchants from the first drops, self-confident. It has a good structure that is rare to find in rosé wines, granted with elegance starting from its softness. This wine expresses itself on the savory, slightly tannic finish, supported by a penetrating acidity that makes it almost unique in its kind.



Grape: Sangiovese (known as "Prugnolo Gentile") 80%, Canaiolo and Mammolo 20%
Montepulciano (Siena) - Toscana

Red meat, salami, pasta with ragout and legumes soups.

Drink by:
Ready or before 2024.
The grapes are harvested by hand, put into crates, and are immediately brought to the cellar for destemming. Spontaneous and natural fermentation without addition of yeasts, pumping twice a day during fermentation with the marc sinking. Duration of maceration takes around 8-10 days.

The winery, which belongs to Dora Forsoni who inherited it from the father, owes its name to a historic battle, which saw the Roman army opposed to the Etruscan one. According to the legend, the clash was so bloody that the lands on which today the Poderi lie, theater of the battle, became red with blood ("sangue" in Italian), hence the name "Sanguineto". Wide and multifaceted, after two years spents in oak barrels, it perfectly integrates fruit and spices. Driven by an unusual lightness for the denomination, allows a "compulsive" sipping.



Grape: Corinto Nero 100%
Region: Isole Lipari (Messina) - Sicilia
Pairings: Grilled meat. Pairs great with any kind of game meat. Nice pairing with a legumi soup with a crispy garlic bruschetta.
Drink by: Ready, but it can rest for over 5 years.
Notes: South-west exposure of the vineyards at 300 meters above sea level. The wine rests partly in oak and partly in steel for a year.
Description: Corinto Nero is a native and autochthonous grape variety of the volcanic Aeolian Islands. The vineyards are located in Lipari, in the old crater of Fossa del Monte. The vine survived the phylloxera attacks thanks to the soil composed of ash, sand and pumice. This wine is made from centenary vines, ungrafted, (about half a hectare) and re-grafted (one hectare of new plants).


Grape: Barbera 100%
Region: La Morra (Langhe) - Piemonte
Pairings: The perfect match should be with some home-made "Tortellini" in meat broth. Pairs great with a mushroom risotto, stewed and grilled red meat, grilled poultry and lightly aged cheeses.
Drink by: Ready or by 2025.
Notes: Grapes coming partly from Roero and partly from the vineyards around Borgata Torriglione, near the winery. Barbera is the only vine where Nicola Oberto limits the production and yield per hectare. Alcoholic fermentation takes place exclusively in cement and lasts about 12-15 days. Malolactic fermentation follows in cement or steel. After stabilization, the wine continues to refine for a few months in concrete, steel or fiberglass, before being bottled.
Description: A naked and raw Barbera, not smoothed by any passage in barriques and indeed characterized by a sharp acidity and by an important alcohol content. A full-bodied wine, but with a shorter finish if compared to a Nebbiolo. Nicola believes in a fresh and ready-to-drink Barbera, without frills. This Barbera has a good acidity; helped by scents of red and black fruits, such as plums and currants.



Alfredo Cetrone

Olive: 100% Itrana
Region: Sonnino (Latina) - Lazio
Pairing: Ideal raw on crudités, artichokes, and mushrooms of the forest floor, farro and legume salads, carpaccio and tartare of beef, and fish, raw shellfish, marinated fish, soups, vegetables and legumes, risotto, grilled fish, grilled white and red meats, raw and cooked vegetables, fresh and mature, hard and spun cheese.
Manually harvested in October/November. This monocultivar EVO oil has the DOP certification. Extraction method occurs with cold-crushing in a continuous-cycle plant.

Description: The influence of the sea air, the almost continuous exposure of sunglight, the shape of the rocky terrain, the altitude of the olive groves, and the extreme care and attention put into the process of production and transformation, determine the quality of Cetrone Extra Virgin Olive. Their Extra Virgin Olive Oil is extracted exclusively from Cetrone "Monocultivar Itrana" olives, which are healthy, fresh olives hand-picked directly from the tree and pressed the same day, employing a rigorously cold procedure. Its green color with golden reflections, intense fruity flavor with a harmonious hint of almond, a fragrant aroma, and low oleic acidity (always less than 0.2 %), qualify it as truly unique among the extra virgin quality. The essence of Cetrone Extra Virgin Olive Oil is defined by its naturalness, its exceptional organoleptic characteristics, the low oleic acidity, and by its many recognizable therapeutic qualities.


Olive: 100% Frantoio 
Region: Montenero d’Orcia (Grosseto) - Toscana
Pairing: It matches perfectly with beans starters, grilled red meat, salmon carpaccio, tomato salad, amberjack marinade, cream of legumes, artichoke risotto, gratin shellfish, grilled squid, baked rabbit, grilled chicken and goat cheese.
Hand-picked in October/November. Extraction method occurs with cold-crushing in a continuous-cycle plant.

Description: Franci Olive Farm was established in the 1950s on the hills of Montenero d’Orcia, a small hamlet at the foot of Mount Amiata, which dominates the landscape of the Orcia Valley in Tuscany, when brothers Franco and Fernando Franci purchased a historic olive grove called Villa Magra and renovated an ancient barn to turn it into an olive mill. The year 1995 represents a turning point for the history of the farm. In fact, it marks the collaboration between Fernando and his son Giorgio, who adds to his dad’s experience a new charge of enthusiasm and entrepreneurship.


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