Etna wine: the island within the island

nerello cappuccioterre nere 5carricante

Sicily is my place of birth​, the Mediterranean sea my deep roots! Etna, however, is a unique area where vines have been thrived for centuries and wine making has been part of everyday life for generations. Etna pulses with vital energies, smoking away in the back ground, through lavish vegetation and biodiversity careful kept. Hundreds of years old vines are dotted in between cactus, wild fennel, rosemary and sage shaped by time into living sculptures. The air is crisp, the light intense, this is the land of Nerello Mascalese, Nerello Cappuccio and Carricante the varieties use for Etna Rosso and Etna Bianco Doc. If I have to think of a wine that resembles its habitat for sure this is the place where I will look: intense minerals, deep fruits, floral notes, balsamic and spicy, an orchestra of flavours measured superbly. A wines capable of ageing gracefully thanks to the high acidity and the powerful tannin, integrated into the structure harmoniously. A place where a little bit of my heart was left!

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Burgundy: where wine begins!

R. Conti

I presume this must be the most famous and visited vineyard in the world, a place of cult for the wine lover! Domaine de la Romaneé Conti appears in all its sober and pure elegance, a small sign hardly visible: nobility and class don’t need to shout!

I was blessed with fantastic whether, during my visit last May: blue sky, pleasant temperature and a strong cold wind, a true remind that here the vines have to struggle everyday with tough conditions. It was a great bonus the good whether it made me understand a very fundamental aspect of this area, the key that make this wine so special. Of course the univocity of the soil, the knowledge passed by through generations, the perfect grape varieties almost only made to grow here, but most of all the LIGHT, the quality of the light, so intense, so luminous, so vibrant, sharp, edgy, clean and pure, like the wine that you drink. The light is something special, the intensity and the power of its irradiation has a magical touch that can only be beneficial to the plants and to our soul.

La Cote d’Or, this unique stretch of land, is a combination of many little details that over centuries have been put together, have been master by human, have been transformed into wine. This is what Burgundy has left to me.

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Grechetto from Sergio Mottura

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We are not exactly in Umbria but very closed to it! Sergio Mottura, organic grower and winemaker from Civiletta D’Agliano near Viterbo in Lazio, is known for a unique clone of Grechetto, which takes his name. Grechetto is an important grape variety for Orvieto Classico blend: thick skin rich of bloom, early flowering, mid-late ripening. It offers wines of great texture, famous for the nutty finish and the ability to last in time. I personally adore Grechetto: it’s unique, deep, away from the stereotype aromas, it is a good mediator of the soil, full of character frankly similar to none.

My journey to Champagne

Valle della marna view

For people like me dedicated to wine a journey to the Champagne region in France is something that you need to do..in fact if you don’t like wine there is no much point to go there!! Compare to other places I have been, Champagne is the less appealing in terms of scenery and things to do…but if we talk about quality there are no other places in world like this! I truly admit, I will never get tired of Champagne, seats well with almost anything: all those tiny bubbles manage to put a smile on my face and the allure surrounding its name is something beyond anything else I have never came across.

Champagne is a symbol, champagne is a status, it is a name in no needs of presentation, one word is enough to let the imagination travel..never a wine has been so powerful…

Lungarotti winery, Torgiano, Umbria

 

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This impressive winery near Perugia represents the innovation of wine production in Umbria. Me and a group of friends had the opportunity to spend the morning with the wine maker Vincenzo and Teresa, who together the sister Chiara, runs the entire estate. A female management,which includes no only the winery in Torgiano, but a winery in Montefalco, a production of olive oil and balsamic vinegar, a stunning resort with a beauty spa and a highly reputed restaurant “Le tre vasselle”.
Committed to put Umbria on the world map of wine making, they relentlessly support cultural aspects of this industry with the Lungarotti’s Foundation. A wine museum and an olive oil museum have been created to trace ancient historical traditions. Outstanding their cru Vigna Monticchio, Torgiano Rosso Riserva DOCG, the fist wine to be recognised as a DOCG in Umbria in 1983.

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Vermentino Noir

vermentino nero

I have recently discover an almost forgotten variety called Vermentino Nero, a true hidden  jewel from Tuscany and Liguria, in an area call Lunigiana. In the glass it is transparent, like Pinot Noir, the nose is deep very mineral, with a clear and distinctive graphite flavour,  fresh berries, violet and pansies. The palate is smooth, sapid, fresh with a good texture, the tannin is well integrated with all the main wine’s components. The Dna is not clear jet, but it is belived to be a mutation of the most popular Vermentino Bianco.

Bricco dell'Annunziata 2

Tortonian soil for Piedmont region formed about 10 millions years ago, rich in calcareous marls called “Sant’Agata Fossili”. Here the Nebbiolo variety finds its perfect environment offering Barolo wines less tense with an open array of fragrances.

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Nebbiolo grape

nebbiolo grapes

Nebbiolo grapes the pride of Piedmont. The picture was taken in La Morra Bricco dell’Annunziata visiting Aurelio Settimo winery producer of Barolo wine…A family run estate, the owner welcome people with a big shake of the hand and a lovely smile. Wellington boots, trousers all tugged up.. she has just been in the field monitoring the grapes. Nebbiolo is normally harvest mid of October, it reaches maturity quite late compare to other varieties: thin shin, generous bunches, extremely tannic. Despite the very dark skin it makes very pale wine, the tannin however remains, it becomes Barolo after 4 years in big barrels, 7 years for the reserve. Fascinating variety… the wine produce can last for decades.

It’s harvest time…

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Sauvignon Blanc grape variety versatile but for limited environments. Small cluster with thick shin characterised by vegetative vigour, with numerous offshoots which can cause coulure. The climate is fundamental for its aromatic  components which could be recognised from the taste of the grapes always very sweet when ripe.