PRIMITIVO GIOIA DEL COLLE, 2019
Grapes: Primitivo di Gioia del Colle 100%
Region: Gioia del Colle (Bari)- Puglia
Pairings: You need to drink it with dishes with strong flavors, for example roasted grilled or braised meat, aged cheese. Good pairing with homemade beef ragu lasagna.
Drink By: Ready but it can rest for over 7 years.
Winemaking Notes: Calcareous and clay soil rich in gravel. The breeding system consists of espalier with a density of 5000 vines per hectare. Grapes are manually harvested in the first days of September. It ages for 12 months in steel tanks.
Tasting Notes: Ruby red color tending to garnet with aging, intense, spicy nose, with hints of black cherries and berries, in the mouth it is full, velvety, structured.
Description: The Plantamura farm was born and proudly grows in Puglia, in Gioia del Colle. Family-run company that has always been devoted to 100% organic cultivation, specialized in the production of Primitivo Gioia del Colle Doc. Nine hectares that extend over a hilly area particularly suitable for the cultivation of primitivo di Gioia del Colle: calcareous and clay soil, altitude , thermal excursions and windy nature make it the ideal place for a quality, refined, totally organic production.
LAZIO IGT "RUBRANTINO"
COLLI DI CATONE
Grape: Merlot 50%, Cabernet Sauvignon 50%
Region: Monte Porzio Catone (Roma) - Lazio
Pairings: Great with comfort food such as bean soup. Good match with a steak fillet with mushrooms and mashed potatoes.
Drink by: Ready. Can be kept for up to 6 years if stored correctly.
Winemaking Notes: The grapes are selected and harvested by hand. Fermentation is at a controlled temperature, with skin contact lasting for several days. The wine is then pressed off the skins and finishes fermentation in vats at 18 degrees Celsius. At the end of the fermentation, half the wine goes into barriques for maturation and the remainder is kept in stainless steel.
Tasting Notes: It has an intense red color. On the nose it's fresh and round, with hints of black and red fruits. On the palate it's quite dry with a prolonged fruitiness.
Description: This wine-producing firm was founded in 1974 by the Pulcini family, and produces its own wine with passion and in the respect of traditions. The wine is sold both nationally and internationally. Its vineyards, which spread in the Castelli Romani area of wine production – just south of Rome – are planted in hilly areas, and in particular in the Frascati wine area of production.
CHIANTI CLASSICO ARGENINA, 2017
PODERE IL PALAZZINO
Grapes: Sangiovese 85% Canaiolo 10% Colorino 5%
Region: Gaiole in Chianti (Siena) - Toscana
Pairings: Perfect with grilled beef steak or pappardelle egg pasta with Bolognese ragu. Cured meats and aged cheese are always welcome.
Drink By: Ready or before 2023.
Winemaking Notes: The grapes are fermented in steel vats at a lower temperature than is used for Pieve and Grosso Sanese so as to preserve the intensity of the primary aromas of the grapes, then the new wine is poured into small oak casks for aging. Production amounts to 25,000 bottles per year in the best vintages while it is increased to 40.000 in the other occasions when a Riserva is not produced.
Tasting Notes: It is characterized at the nose by a pleasant harmony of floral and fruity sensations, embellished with sweet spices. At the palate it shows the traditional excellent body of Tuscany red wines, powerful, wide and rich, with a persistent finish.
Description: The Sderci family became owner of Il Palazzino in the middle of the nineteenth century. Then in the early 1970s, Alessandro and Andrea took over management of the farm: new specialized vineyards were planted and a new, completely underground cellar was built for the fermentation and aging of the wines. Il Palazzino farm, owned by Alessandro and Andrea Sderci, is located in Monti in Chianti, 20 km northeast of Siena, in the southern part of Chianti Classico Area. The estate has a total of about twenty hectares (fifty acres), a large part of which is dedicated to viticulture and the remainder to olive groves. Given the small dimensions of the estate, working procedures are strictly manual and the soil is cultivated using organic methods. The use of chemical substances which may be harmful to the soil, the farm workers and the environment has been first reduced and then eliminated in recent years. Vineyards are fertilized with compost and manure, but mostly the soil is managed with careful observation of the native weeds. Insect pests are reduced at a minimum through the increase of biodiversity in the vineyard: striving to protect the diversity of insect life means first and foremost eliminating the use of insecticides; fungi and mildew diseases are kept under control by careful canopy management, and by improving the health of the soil. As regards winemaking, fermentation uses only naturally present yeasts and the good quality of the grapes at harvest time allows now reduced amounts of sulfites.
MERLA DELLA MINIERA, 2017
Grapes: Merla 95% (Canaiolo Nero biotype), Barsaglina 5%
Region: Vercalda (Massa Carrara) - Liguria/Toscana
Pairings: Great with beef stew and potatoes, cured meats and semi-aged cheeses. Great match with Tuscan liver pate bruschetta.
Drink by: Ready, can be aged for 5/10 years.
Winemaking Notes: Fermentation takes place after a soft pressing, with maceration on the skins in wooden vats and barriques. The wine ages for 12 months in 20-hectolitre oak barrels and completes the refinement with 8 months in the bottle.
Tasting Notes: Intense ruby red color, the nose opens elegant and spicy, with notes of black pepper, wild berries in jam and violets, on the palate it is taut, fresh, enveloping and mineral, with fruity aromatic returns on the finish.
Description: The red wine Merla della Miniera is the son of the hilly area between the sea and the mountains, which occupies the area between the Ligurian Riviera di Levante and upper Tuscany. Lunigiana has a very ancient history in the field of viticulture and the wine trade. In Roman times, the ancient port of Luni was an important maritime hub, which allowed for the development of the region and the agriculture of the area. The Terenzuola winery is one of the most interesting realities of this border area. Today it cultivates about twenty hectares located in a hilly area, at an altitude of about 350 meters above sea level, planted with the vines that have always been present in these border lands. The proximity of the mountains and the sea creates a very particular microclimate, always mild and temperate, with good temperature variations between day and night, which favor slow ripening with excellent aromatic accents.
BARBERA SUPERIORE, 2017
Grape: Barbera 100%
Region: Barolo (Langhe) - Piemonte
Pairings: Enjoy it with a mushroom or truffle risotto, it is also nice with beef stew and grilled pork ribs.
Drink by: Ready, can be aged for 5/10 years.
Winemaking Notes: The Barbera vines are cultivated using the Guyot system on clay-sandy soils, the characteristic Marl of Sant’Agata fossils, and silty, at about 300 meters above sea level. Works in the cellar begins with the destemming and crushing of the grapes then the must starts to ferment in steel vats with only indigenous yeasts and remaining in contact with the skins for 8-10 days, a period then extended by a few days. Subsequently the wine is kept at a controlled temperature until the malolactic fermentation takes place. The refinement involves a 12-month passage in young large Slavonian oak barrels.
Tasting Notes: Ruby red color, notes of ripe red fruit, wild mulberry, blackberries, mistletoe, ivy and spices on the nose, on the palate it’s vital, very bright, persistent with elegant tannins.
Description: The Brezza Farm, owner of vineyards in Barolo since 1885, took its name from Giacomo Brezza who, together with his father Antonio, firstly put the wine in the bottle around 1910. Currently the company is run in certified organic farming by the fourth generation. The company philosophy consists in producing single-variety wines taking care of the vineyard in the best possible way with appropriate pruning and careful thinning. The use of green manure and composting is practiced which enhances the vitality of the soil and light machinery is used that reduces compaction and fuel consumption. This meticulous care for the vines, with appropriate pruning, has kept them in excellent health so that some strains have reached the venerable age of 70 years. In the cellar they work with a light hand, temperature control and spontaneous fermentations. Aging for the wines that need it is traditional, in large Slavonian oak barrels, with the staves bent on fire but not toasted. Wines that are aged in wood are neither filtered or clarified. Ten years ago, the company decided to use an innovative glass stopper for the closure of a large quantity of their bottles which, in their opinion, provides greater guarantees in respect of the typical characteristics of their wines.
CESANESE OLEVANO ROMANO SUPERIORE
Grape: Cesanese d'Affile 100%
Region: Olevano Romano (Roma) - Lazio
Pairings: It's perfect with Amatriciana or Carbonara pasta, beef and pork meatballs or grilled lamb. A nice charcuterie board with semi-aged cheese is always welcome.
Drink by: Ready or by 2025.
Winemaking Notes: The grape Cesanese di Affile is cultivated at 300 mt. above the sea level with the Cordone speronato technique. Fermentation in steel tanks at a controlled temperature (<26 °). Aging for about 12 months in steel and 6 months in bottle.
Tasting Notes: Ruby red with garnet shades. Pleasant nose, it spreads out on fruity and spicy nuances that recall red fruits and white pepper. Fresh-savory palate, with beautiful spicy and bitter sensations at the end.
Description: The Alberto Giacobbe farm was founded in 1939 by Jacob Leopoldo when he bought a small plot of land right on top of the San Giovenale hill, an ideal location for growing grapes. Subsequently, his son Alino continued the work begun by his father by extending the company to its current size. In 2006 the bottling activity began thanks to the push of his son Alberto who took over the entire company in 2008. Currently the company covers a total area of about 15 hectares located within the municipalities of Paliano, Piglio and Olevano Romano. The sunny hills that characterize this area, the many years of experience accumulated and the dedication of the whole family mean that high quality products are made, primarily the fine Cesanese wine and Passerina del Frusinate. In addition to the production of wines, which is the main activity, the Alberto Giacobbe Agricultural Company is committed to the creation of an excellent Extra Virgin Olive Oil, obtained mainly from olives harvested in the territories located in the municipality of Piglio.
NERO DI TROIA "PIETRA DEI LUPI", 2016
Grape: Nero di Troia 100%
Region: Corato (Bari) - Puglia
Pairings: Excellent match with opulent first courses, such as fettuccine with lamb ragu, juniper and rosemary. Perfect with grilled meat and aged cheese.
Drink by: Ready, but it can rest for over 4 years.
Winemaking Notes: Integrated into the Murgian environment, between a perfectly preserved jazzo and surrounded by vineyards, the Cantine Carpentiere vinify their grapes in a modern and technologically advanced structure. The harvest is exclusively manual with a careful selection of the bunches and only the grapes produced by the company are vinified. Fermentation takes place at a low temperature and for long periods following the natural evolution of the same. In the refinements, the use of large barrels is preferred in order to preserve the authentic characteristics of the vines. Bottling is done at the origin, directly in the cellar and is not entrusted to third parties.
Tasting Notes: Ruby red wine with lively violet reflections. The nose is expressed with dominant notes of small red fruits, in particular blackberry, and hints of undergrowth. On the palate it is pleasantly complex, soft and with a velvety texture. Well balanced.
Description: At an altitude of 450 m, in the Alta Murgia National Park, the Cantine Carpentiere renew the centuries-old tradition of Apulian viticulture, cultivating the vineyards extended on the hills in front of the Federiciano Castle. The vines grown in espalier or sapling, on calcareous and pebbly soils, preserve the best of the native varieties of southern Italy and the most renowned international vines: Nero di Troia, Bombino Nero, Merlot and Cabernet Sauvignon. The karst characteristics of the soils give the wines freshness and minerality, while the microclimate made up of strong temperature variations between day and night allows the acid component of the grapes to be preserved which gives the wines balance, structure and aging capacity.
ROSSO UMBRIA "FOGLIO 11", 2018
Grape: Sagrantino 100%
Region: Montefalco (Perugia) - Umbria
Pairings: Grilled steak or lamb, pasta with sausages and porcini mushrooms or black truffle, aged cheese.
Drink by: Ready or before 2028.
Winemaking Notes: Biodynamic agriculture, spontaneous fermentations with indigenous yeast, low sulfite, no filtration, no clarification.
Tasting Notes: An austere wine but very drinkable thanks to a nice juiciness and soft tannins.
Description: The Calcabrina Agricultural Company is a family-run farm located near Montefalco, active in the field of viticulture and the production of goat cheeses. Diego Calcabrina, born in 1980, is the essence of this small farm together with his father Angelo. The business changed from "farm" to Farm in the early 2000s and since 2005 to organic and biodynamic management. The animals were included in the project precisely to have natural fertilizers with which the Sagrantino vineyards are fed. Natural winemaking, manual harvest, spontaneous fermentations, no sulfur dioxide addition, in short: a genuine wine that is a child of respect for nature and the territory. Tannin and structure to sell but with an extraordinary freshness, a real discharge of energy.
Grape: Merlot 100%
Region: Stroncone (Terni) - Umbria
Pairings: Mixed pork cuts, tomato sauce with pappardelle egg pasta (homemade if possible). Wood fired prime T-Bone beef steak.
Drink by: Ready or before 2025.
Winemaking Notes: Cultivated at 300 meters above sea level, on a clay soil rich in gravel, the merlot grape is macerated on the skins for 25 days and fermented in steel tanks, then the refinement takes place in barriques for a further 12 months.
Tasting Notes: The color is an intense dark red, striking on the nose for the notes of violet and dried rose that evolve into ripe tones of sweet spices and berries. In the mouth it is enveloping and soft, the tannin is well matured and balanced, long finish with notes of hay.
Description: The winery is located a few kilometers from Terni, surrounded by vineyards perched on a gentle slope. The company takes its name from the hill topped by the ruins of an ancient medieval tower; this position brings a constant breeze from the south-east that dries and keeps the company's vineyards in good health. Visiting the company we understood how at the center of their research there is respect for the territory that through the climate, the position, but above all the soil, influences and characterizes the ripening of the grapes. In short, they try to produce a unique grape, daughter of only one harvest.
LANGHE NEBBIOLO, 2018
Grape: Nebbiolo 100%
Region: Barolo (Langhe) - Piemonte
Pairings: Great with a stuffed turkey roll or beef ragu with fettuccine. Nice with a homemade lasagna with pork sausage, mushrooms and peas.
Drink by: Ready or before 2026.
Winemaking Notes: It rests for about six to eight months in oak barrels, then it completes the process with a further six months of bottle aging.
Tasting Notes: Scarzello red wine moves in the glass with a garnet hue, endowed with a particular brightness, which attracts the eye. The nose develops crunchy notes of fruit, enriched minute by minute with brackish touches and more tertiary nuances. When tasted it has a good body, broad and round, and enters the palate with a harmonious, fresh and tasty sip; ends with a balsamic finish. A bottle that embodies the classicism of Nebbiolo di Langa, perfect for starting to approach this great native Piedmontese grape.
Description: This winery is the realization of a dream that has belonged to the Scarzello family for generations, and this is what makes this reality unique. The winery is located in Barolo, the heart of Langhe, where a generous land has been offering extraordinary wines for centuries. In a nutshell, this is a "Mini" Barolo: same vineyards and same vinification. The only difference is the time spent in the barrel, which here is deliberately shorter, to preserve the fruity aspect and freshness of the grapes.
PRIMITIVO "ALLEGORIA", 2018
Grape: Primitivo di Gioia del Colle 100%
Region: Gioia del Colle (Bari) - Puglia
Pairings: Grilled meat, game stew, bolognese lasagna, meatball ragu with fettuccine. Aged cheese.
Drink by: Ready.
Winemaking Notes: Manual harvest in crates. Fermentation at controlled temperature 8-12 days in a rotary winemaker. Maceration on the skins in 2-3 days. Soft pressing. Aging nine months in stainless steel, five months in the bottle. No filtration.
Tasting Notes: Intense ruby red color, with hints of cherry, black cherry and plum at the nose, the flavor reveals its soft and enveloping soul with a light almond aftertaste.
Description: The love for their land, the passion for wine and the desire to rediscover the noble Primitivo grape of Gioia del Colle, are the ingredients from which Agricole Pietraventosa comes to life. At about 380 meters above sea level, in the rocky countryside west of Gioia del Colle, we find the 4.4 hectares of espalier vineyard in the spurred cordon variant, not far from the 'alberello' vineyard, just under a hectare, but extremely precious. Harvesting is done manually, carefully selecting the bunches of each plant, without haste, following the uses and customs of the traditional harvest. The vinifications are the result of a balanced combination of technology and tradition: the use of state-of-the-art equipment naturally harmonizes with the rigorous respect of the ancient memories of winemaking in order to give the wine the strong and decisive character that binds it firmly to its native land.
CIRO' SUPERIORE, 2016
COTE DI FRANZE
Grape: Gaglioppo 100%
Region: Cirò (Crotone)- Calabria
Pairings: Excellent wine for opulent aperitifs with aged cheese and charcuterie. Good match with tasty first courses with red meat sauces. Grilled pork ribs.
Drink by: Ready, can be aged for 5/10 years.
Winemaking Notes: Manual harvest in crates, no control of the temperature during the fermentation, indegenous yeast, no filtration or clarification, organic agriculture.
Tasting Notes: Finely spiced, savory, sweet and delicately syruped texture, greedy fruit with references of black cherry; well integrated hints of licorice, wood and nutmeg; palate faithful to the nose. A well-worked tannic texture on the palate; the acid support is infiltrating in the center of the mouth, and supports a well integrated tertiarization that gives value and smoothness to the juice; the finish is a combination of woody sensations and ripe aromatic expressions of dried plums and potpourri.
Description: The Cote di Franze winery is based in Cirò, a place where wine has been the product of excellence for centuries, born from the passion and commitment of Francesco and Vincenzo Scilanga who as children began to learn all the production techniques. For the company, cultivation and love for the vineyards is an ancient tradition that has been handed down for centuries from father to son. Currently 9 hectares of vineyard of native varieties Gaglioppo and Greco Bianco are cultivated, of which 2 with ancient sapling at 9000 plants per hectare, the cultivation method is organic. "Cote di Franze" is the name of the locality of the same name where the winery is located, an evocative area characterized by a particular soil, consisting mainly of clay that gives the wines a unique structure and aromas.
EXTRA VIRGIN OLIVE OILS
Azienda Agricola Cappelli
Olive: Frantoio, Carboncella, Leccino
Region: Montelibretti (Roma) - Lazio
Pairing: Great with white meat, winter salads and grilled vegetables. Stunning when drizzled over warm and tasty bean and cereal soups.
Notes: About 1,000 native olive trees on 7 hectares of olive groves on the hills of the Roman Sabina, at about 300 meters above sea level. Harvest happens when the olives ripen between October and November. Milling occurs within a few hours of harvesting (maximum 6) in a modern mill with continuous cycle.
A blend from different cultivars, carefully mixed in order to obtain a well balanced EVO oil, characterized by an imperceptible bitterness and a light spiciness.
Description: Overlooking the hills of the Roman Sabina, Azienda Agricola Cappelli has been growing olive trees and producing EVO oil for three generations. Today, the young Giulia turns to its founders, Maria and Nestore, who chose the path of professional training to continue the family agricultural tradition, bringing the enthusiasm, passion and competence of those who are not satisfied without uncompromising quality. This is a young, fresh and lively oil awarded last year with the highest recognition, "3 Foglie" (3 Leaves), from the Gambero Rosso 2020 guide to Italian Oils, plus many mentions by Slow Food guides.
Li Mezza Barba
Olive: 100% Caninese
Region: Farnese (Viterbo) - Lazio
Pairing: Drizzle over bread, grilled vegetables or grilled and roasted meats as well as on mature cheeses and vegetable soups.
Notes: Mechanical harvest, only between October and the very first days of November, when the olives are starting their ripening process. After only 12/16 hours from the harvest, they start to cold extract the oil. Filtered using only fully biodegradable paper filters.
The color of the freshly squeezed oil is emerald green, then becomes golden over time, the oil is bitter and spicy in a rather decisive way, the taste is persistent. The fruity is fresh herbaceous, with very green and artichoke notes. It is an oil with a strong character, with a strong taste, able to add personality to any dish, especially raw.
Description: Only 2000 olive plants in their property, between 40 and 100 years old. Since 1994 the olive groves are dedicated to the biological principles, trying to respect the natural ecosystem balance. Constantly testing new techniques, minimizing the human impact. They use specific and natural traps for the olive's fly, constantly trying to enhance biodiversity between the plants.
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