Wine Notes | Spring 2021 – Wine Club 1 | Roscioli Italian Wine Club

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Grapes: Chardonnay 100%
Region: Franciacorta (Brescia) - Lombardia
Pairings: Perfect for an italian style aperitivo with soft cheese, cured meats such as mortadella and aged Parma ham. Enjoy it with fried squid and shrimp.
Drink By: Ready.

Winemaking Notes: Chardonnay in purity, soft pressing and spontaneous vinification in a concrete tank for twenty days. Conventional farming tools like weeding or pesticides are not used. Metodo Classico (just outside of Franciacorta zone).
Tasting Notes: Pale gold color, excellent hints of flowers and exotic and citrus fruits on the nose, fresh, decisive and elegant on the palate.
Description: The Cherubini winery is located beyond the borders of eastern Franciacorta region, immersed in a natural park near the Brescia hills. This millenary valley is filled with underground aquifers and rocks rich in limestone with a clay substrate. These soil characteristics combined with a constant light breeze and thermal excursions give minerality and acidity typical of this terroir.



Grape: Albana 100%
Region: Monte Catone (Bologna) - Emilia Romagna
Pairings: Excellent with vegetable soups, seafood pasta, truffle omelettes and vegetable pies. Nice match with Thai cuisine, Indian curry, roasted white meats, grilled scallops.
Drink by: Ready, but with a long aging potential (about 10 years).
Winemaking Notes: Codronchio is a late harvest dry Albana. It comes from a careful selection of the grapes of the company crus, and is harvested all by hand, one bunch at a time, with loving attention and only when the first traces of noble rot (botrytis cinerea) begin to appear. It is painstaking work, with several passages in vinga, because they harvest the bunches as they are attacked by botrytis.
Tasting Notes: Gold intense color, it opens on the nose with a riot of mineral aromas, then slowly the flowers emerge and the yellow fruit fits in with elegance. In support of this richness we have aromatic herbs, iodized perfumes, testifying to the minerality of the soils from which it was born. In the mouth it is juicy, dry, full-bodied, with a remarkable persistence. The freshness is well balanced and manifests itself through waves of citrus fruits and flows throughout the wine, making it vibrant, complex, with an incredible finesse.
Description: Currently the Fattoria Monticino Rosso is a family-run farm of 37 hectares, of which 20 are vineyards, the remaining hectares are made up of orchards. The farm is located on the hills of Imola, on the border with the town of Dozza, where the production of sparkling wines from Emilia gives way to the still and impetuous wines of Romagna. For some years, a careful agricultural transformation has been underway aimed at directing the cultivation of vines towards high quality, in strict compliance with the characteristics of the land and climate of these places. The happy hilly position favors this project of sustainability and artisan wine production, as well as the choice to focus mainly on native vines: Albana, Pignoletto and Sangiovese di Romagna. In the year 2000, the winemaking cellar was moved from its original location in the "Olmo" farm to the current one, in the "Monticino Rosso" farm, in a large, new structure, equipped with modern wine making facilities. "Monticino Rosso" was already clearly identified in the cadastral property documents drawn up during the Napoleonic domination with the name of "Monticino dei meli granati" and for at least a century it was the property of the Codronchi Torelli lords, a noble family from Imola, whose well-being and culture have harmoniously shaped the landscape. And it is with a sense of gratitude to those who had the privilege of owning and loving these lands, preserving in them the cultivation of traditional vines, that Luciano and Gianni Zeoli wanted to give one of their most significant wines, the selection of Albana di Dry Romagna, the name of "Codronchio".



Grapes: Sangiovese 85% Canaiolo 10% Colorino 5%
Region: Gaiole in Chianti (Siena) - Toscana
Pairings: Perfect with grilled T-Bone steak, Pappardelle egg pasta with game ragu. Charcuterie 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), the greatest part of which is dedicated to viticulture and for a small part 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 in recent years has been first reduced and then eliminated. Vineyards are fertilized with compost and manure, but mostly the soil is managed with careful observation of the native weeds. Insect pests are kept to 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 reduced amounts of sulfites.



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.




Grape: Barbera 100%
Region: Barolo (Langhe) - Piemonte
Pairings: Enjoy it with a mushroom or truffle risotto, or a nice bowl of mixed bean soup. Pork ribs and grilled Black Angus fillet are always welcome.
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, first bottled the wine 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.


Grape: Cesanese d'Affile 100%
Olevano Romano (Roma) - Lazio

It's perfect with Amatriciana or Carbonara, beef and pork meatballs or grilled lamb. 

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 the 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.



Grape: Nero di Troia 100%
Region: Corato (Bari) - Puglia 
Pairings: Excellent in combination with strong first courses, such as Fettuccine with lamb ragu, juniper and sage, great with grilled beef 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 vinifies 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 450m, 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.



Grape: Sagrantino 100%
Montefalco (Perugia) - Umbria

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.

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 feed. 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.


MERLOT, 2015

Grape: Merlot 100%
Region: Stroncone (Terni) - Umbria
Pairings: Truffle spaghetti, mushroom risotto, game meat, charcuterie and aged cheese.
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.




Grape: Nebbiolo 100%
Barolo (Langhe) - Piemonte

Great with most meat dishes, especially pork and beef, grilled and stewed.  Nice with a homemade beef ragu lasagna with aged parmesan crust.

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:  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, slightly grippy tannins, 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 grapes.
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.


Grape: Greco Bianco 100%
Region: Cirò Marina (Crotone) - Calabria
Pairings: Nice match with mixed bean soup. Great with asparagus omelette, clam chowder and grilled lobster.
Drink by: Ready.
Winemaking Notes: The grapes are coming from vineyards that are 25 years old which are conducted according to the organic farming regime, an essential choice to preserve the environmental balance. The Greco Bianco must remain on the skins for 2 days, spontaneous fermentation with indigenous yeasts then it’s aged for 24 months in steel tanks.
Tasting Notes: This Greco stands out for its intense nose, with hints of elderberry, broom, chamomile flowers, citrus, Mediterranean scrub. On the palate it is fresh, savory and the slight tannin gives structure and persistence.

Description: 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.


Grape: Spergola 100%
Region: Montecchio (Reggio Emilia) - Emilia Romagna
Pairings: Great as aperitivo with charcuterie, smoked fish carpaccio and light cheese. Fried squids and shrimps are very welcome.
Drink by: Ready.
Winemaking Notes: Sparkling wine produced in Montecchio Emilia from the Spergola variety on a medium-textured soil, presence of gravel at 50-60cm with guyot training system. Vinified with maceration of 2 days. Natural refermentation in the bottle. Degorgement after 15 months in bottle, pas dosè. Unfiltered wine.
Tasting Notes: Straw yellow color. Fine and persistent perlage. The nose is pleasantly aromatic and is expressed with dominant notes of white flowers and citrus. On the palate it is fresh, lively and balanced.

Description: The Quarticello farm is located in Montecchio Emilia near the river Enza, standing below the Emilian-Tuscany Appennines. This winery tries to make expressive wines from native grapes like Lambrusco and Malvasia di Candia, minimizing use of sulfur dioxide and all actions that can somehow change the expression of the characteristics of native varieties.



Azienda Agricola Cappelli

Olive: Frantoio, Carboncella, Leccino
Region: Montelibretti (Roma) - Lazio
Pairing: Pairs great with game meat, winter salads and grilled red meat. Stunning if drizzled over a warm and tasty bean and cereal soup.
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.
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 oil is fresh and 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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