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PROSECCO DI VALDOBBIADENE SUR LIE, CASA COSTE PIENE


Grape: Glera
Region: Valdobbiadene (Veneto)
Pairings: a perfect aperitive, meaning pairs with nearly anything
Drink by: best now, up to 2020
Notes: natural and spontaneous secondary fermentation in the bottle, 250-400m above sea level in hilly and clay terrain, no pesticides or herbicides used, maximum respect for land and tradition.
Description:  My first thoughts upon reaching the massive Prosecco zone stretching across the Veneto and Friuli Venezia Giulia: what a sad place to make wine? Even the vineyards look despondent and dismal. This pancake flat, cornfield laden area with vineyards butted up beside them was like a somber and depressing depiction from David Foster Wallace's Illinois State Fair essay about the Midwest.

But then, we reached this special little area, the Valdobbiadene hills, where again the stereotypical panoramas of Italian hills pervade.  You'll find Loris Follador there.  From his character, he seems to me like the last guy that would be making an overproduced, cheesy and overly sweet beverage (aka 99% of Prosecco), and he's not.  One of the very few, he's making his in the traditional style on the lees with the fermentation happening in the bottle with no disgorgement, and from vines that are up to 100 years old.

Sure, it's not a Krug Clos du Mesnil but it's highly quaffable, refreshing and certainly not your typical Prosecco which might be confused with the wines of Asti.  Pair it with friends, holidays or New Year's Eve!


 
 

TIMORASSO ' IL MONTINO' 2015, LA COLOMBERA



Grape: 100% Timorasso
Region:  Colli Tortonesi (Piemonte)
Pairings:  white meat like chicken, fish, risotto, or pairs well as an aperitivo
Drink by: now, or by 2024
Notes: organic farming (non-certified), most prized wine they make, stainless and bottle aging, 
Description:  Do you know those kind of people who are always smiling, who seem happy in a contagious way? In Italian, we say solare, from sole - sun, sunny. Not in a goofy or hypocritical way but really happy in their smile, their eyes.  My girlfriend is like this. I told her yesterday. We met at my tasting 3 years ago and I was literally shocked by her simple smile, not fake, not nervous, but natural - so Californian I would say (actually Santa Barbara). It's the same as some wines which make you feel happy from the very first sip. Beyond the alcohol content, I’m talking about wines that are able to be deep and easy drinking, complex and soft at the same time.
And when you meet Elisa, from la Colombera, it's kind of the same experience. As though you knew her for a long time. The happy and welcoming sister you never had. No matter the climate, she smiles because there’s nothing too serious about wine even if her wine is seriously a masterpiece.  This wine is a perfect balance of minerality and fruit with light floral notes.


 
 

PINTO NERO XX 2016, ANSITZ-DORNACH



Grape: 100% Pinot Nero (Pinot Noir)
Region: Trentino Alto Adige 
Pairings:  meat dishes, or dishes made with mushrooms and speck, lamb, strong gamey dishes and venison
Drink by: now until 2028
Notes: certified organic, biodynamic, only indigenous yeasts, delicate and longer maceration, 22 months in French oak, maximum respect for the land
Description: 'I don't think we're in Kansas anymore'...was basically how I felt in this area as German was the main language yet we are in Italy.  It's a cultural mish-mosh having traded hands some 15+ times in a few hundred years.  Brush up on your German or Ladin, not your Italian, if you plan to visit.  You'll find street signs in German first and you'll be eating kraut, schnitzel and strudel (from the abundant local apple tradition on the Adige valley floor).

'I have done away with the superfluous, in every sense of my life', says Patrick.  And what was left is what you see today.  A biodynamic/organic vineyard, a full ecosystem from Noah's arc, 3 dogs, and family more or less remains.

Patrick takes biodynamic to a new level.  For him, it' not just a style of winemaking where he buys the necessary preparations (he makes them himself) to put the certification on his bottle, but a way to know himself.  Every part of what he works with builds a deeper understanding and appreciation of who he is.  Working with plants, vines and a bountiful garden. Working with cows, sheep, chickens, breeding them, connecting with them, and ultimately slaughtering them.  All these layers help him to understand what it is to be human and to better be intimate with his life, purpose and nature.


 
 

BRUNELLO DI MONTALCINO 2013, LE REGNAIE



Grape:  100% Sangiovese Grosso
Region: Montalcino (Tuscany)
Pairings:  savory dishes like stews, bone steak, game, roasted and grilled lamb, good quality salami and hams, aged cheeses
Drink bynow until 2030, patience pays off 
Notes: highest vines in Montalcino, certified organic farming, cement casks, no added yeast, 3 week maceration, 25hl Slavonian oak for 3 years, 26 avg. age vines
Description:  Simply said, one of the best Brunello di Montalcino made and enjoyed by everyone we pour it for.

Sadly, it's almost an anomaly to find a 'good' Brunello (don't believe us? Take it from Adamo from Contucci).  Most is coming from a forested area or the valley floor which is not ideal, nor was never included in the original 76 hectares (current size is some 2400+ hectares) in 1963.  And whether or not you believe in the idea of global warming, being at the highest point of Montalcino where it's cooler helps in these warm years where the valley floor suffers.  Maybe I'm partial to his wines since he has an American wife, or maybe it's just that everything tastes great when you're perched up on a hill with breathtaking panoramas and sipping 'under the Tuscan sun'... Or maybe it's Ricardo's love for Burgundy which inspires his style - elegant, powerful, complex and persistent on the palate, maybe not over-oaking his wines like most are to cover over bad wine, or maybe his various and complex terroirs (now even including a vineyard on the famous Montosoli cru) are what make his wines so beautiful but regardless, treat this wine with care and enjoy in a few more years if you can, with a nice t-bone steak or nestled up on a cold winter day by a fireplace with someone you love.


 
 

NERO DI TROIA RISERVA 'ARMENTARIO' 2012, CARPENTIERE



Grape:  100% Nero di Troia
Region: Castel del Monte (Puglia)
Pairings: red meat dishes
Drink by: now until 2021
Notes: indigenous yeasts, manually harvested, fermentation in steel and 24 months aging in large Slavonian oak for 2 years.
Description: Simply said, we make wines based on terroir, not based on market demands, even though the market rewards artificial wines. Tradition, heritage and terroir is what this wine is based on. A family vineyard that he continues to care for, as this land has been around for thousands of years and will be for possibly thousands more, and preserving and maintaining that heritage while he is there is the most important thing. This wine could possibly be called feminine on the nose, as it reminded me of roaming through the rose gardens in Rome, smelling all the 1100 varieties of roses planted there. The terroir of this region also gives the wine a unique minerality, and you'll likely pick up the bitter honey aromas as you come back to it. Just like a rose, this wine needs time to open up. Give it some time before you judge it, but I think you will find this to be one of the most unique wines in terms of its aromas and palate. Not just a 'girly' wine...this wine has a nice grip and depth to it as well.

 
 

BAROLO VIGNA LAZZIARASCO 2014, GUIDO PORRO



Grape: 100% Nebbiolo
Region: Serralunga d'Alba, Barolo (Piedmont) cru Lazzarito
Pairings: prime rib, steak, red meat
Drink by: 2030, patience pays off
Notes:  No added yeast, average vine age is 45 years, 15-20 day maceration, 3 years in large Slavonian oak 
Description: How do you describe Guido Porro?  There is nothing wild or out of the norm that he is doing that I can show off to you.  He's not some crazy guy with stories about giving a liter of wine to the cows everyday...   He is a 4th generation winemaker, following the traditions of his family and heritage of the region and somehow that is enough.  He lets the terroir speak in his wines, making his various cru wines in the same way and watching how different they can be based on their exposure and soils.  In a fast-paced world where we often bounce from one shiny thing to the next, the Porro's have stayed put, and this was it often takes for wine regions to develop an important heritage and deeper understanding of their land and region.

This wine has spicy notes, hints of dried red fruits with notes of vanilla and licorice, and is possibly the bigger wine of the crus they make having more exposure to the sun. 2014 was a challenging year for just about everyone, so be cautious to judge them on a single wine.  This vintage may not have quite the lasting power of others, but Serralunga d'Alba is known for full bodied wines with limestone-clay rich soils which can be held for a few years for more pleasure.

 

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