Monthly Archives: April 2017

Capital San Rocco Ripasso 2015 from Tedeschi Wines

In Valpolicella area we discovered the strong character and love of the people who produced this wine, the gentle hills where grapes are grow and the rich, complex cultural heritage and traditions that have been treasured in Valpolicella for centuries.

The careful attention that Tedeschi wine devote to the vineyards implies the research for the most effective interaction between soil characteristics, microclimate, exposure to the sun, best varieties, and training system.  Thanks to our constant, strong commitment, the Tedeschis wines have become synonymous with terroir and Valpolicella all over the world.

We tasted: Capital San Rocco Ripasso 2015

This is a wine made using an ancient winemaking technique called “ripasso”. This consists in introducing a part of Valpolicella, produced the preceding autumn, onto Amarone wine marc after these have been decanted in March. The grapes used to produce this wine come from vineyards located on the Moraine Hills in the Valpolicella area.

This red wine has a strong ruby red. Clear and transparent. The bouquet is complexe and ample. We noticed notes of cherry, raspberry and red currant give freshness to the wine. The flavour is fruity, well-balanced and well-structured. The wine is warm and round. The after taste confirms the character of the bouquet. This wine has a long-lasting and persistent flavour with a good balance.
For the food pairing is ideal with red meat, game and cheeses.

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“Le creve” Extra Virgin Olive Oil Garda DOP

The Paolo Forelli’s philosophy, the founder of Oleificio Le Creve from Garda lake, is to maintain the natural link between man and its territory and to respect the nature, continuing the cultivation of ancient olive trees olive oil from Garda and activities as they did in past centuries.

The olives of the cultivar “casaliva“, growing in the Lake Garda microclimate which gives them a unique flavor, delicate and elegant with different shades of light to medium fruity recalling especially the almond green feeling characteristic of the territory, also to taste the noble bitter delicate and spicy aftertaste refer to production latitude their balance and their harmony.

Malcesine is one of the northernmost areas of Europe where olive trees grow and then given the frequent harsh weather conditions the number of plants per hectare is very low. These characteristics and the old plants, give the oil a unique and rare taste.

Taste: fruity, bitter light, medium spicy. The colour of the oil Le Creve goes from light green to dark green with colour change over time toward more golden tones. Its acidity is contained within very low values for your attention in collecting and crushing the day the olives.

Specialized type of farming, harvesting: Beating or hand picking; Extraction Method: Continuous cycle in three phases

Food pairing: The olive oil Le Creve is recommended raw on the cheese plateau and bruschetta, cooked and raw on pasta dishes of Mediterranean cuisine, on grilled meats and vegetables. It is delicate even with fish.

 Oil Le Creve is an  extra virgin olive oil D.O.P. and has a large variety of awards and recognitions.

Avignonesi, Genuine olive oil of the Mediterranean

We are in the hills between the Val d’Orcia and the Val di Chiana. This is an ideal place for the cultivation of the olive tree and the production of excellent extra virgin olive oil. Avignonesi owns 1470 olive trees, and in 2016 they produced 1490 litres of certified organic extra virgin olive oil, all processed in their own olive mill.

Extraction

They pick olives in the sunny hours of the day, manually and with the use of facilitators. The olives are then transported directly to olive mill at La Selva Estate where they are washed and processed the same day. The crushing system runs on discs, which helps reduce trauma to the olives and thereby conserves more of the properties of the fruit itself. The olive paste is then kneaded into liquid in the malaxing system, a slow mixing in which the olive paste is gradually heated, allowing for the oil to be extracted. The last main stage is clarification, in which any remaining water and olive residue is removed from the oil using a centrifuge. The new olive oil is finally lightly filtered with cardboard filters.

Tasting notes

Yellow in colour with lively greenish hues, the 2016 extra virgin olive oil reveals delicate aromas of fresh, green grass and artichokes. Silky smooth, round and nutty on your tongue, with a slightly spicy finish.

This olive oil is organic and cold pressed.

Know your bubbles

Bubbles are the soul of any champagne. Their delicate fizz, at once lively and refined, are what give champagne its character and personality.

Unlike non-sparkling wines, champagne is privy to a second fermentation inside the bottle, which infuses the base wine with carbon dioxide. This alone doesn’t create bubbles, though. Rather, they appear when you pop the cork, exposing the liquid to impurities in the air and along the sides of your glass: a vital and necessary step.

A single glass of champagne will give rise to nearly a million bubbles, which fill the air with their scent as they surface and burst at the top. The size of those bubbles depends on their age: the older a champagne, the more delicate its sparkle. A subtlety you can experience firsthand in a glass of Dom Ruinart.

FROM FRÉDÉRIC PANAÏOTIS

« The bubbles play an important role in carrying aromas. »

Consortium Prosecco: stop at Glyfosate, Folpet and Mancozeb

 

 

The Assembly of Consortium Prosecco DOC, confirmed the commitment of the President Stefano Zanette to ban, for the vintage 2018, Glyphosate, Folpet and Mancozeb, removing the same principles, already this year, from the Handbook viticulture 2017.

“We planted the first nail and from here we will never go back, but the summit is ambitious, the path towards total sustainability is long, we have to plan well the subsequent moves” said President Stefano Zanette commenting the success of the ordinary assembly that approved all agenda items, even those less obvious.

The Assembly has decided to vote in favor of the elimination of Glyphosate, Mancozeb and Folpet from the wine year 2018 with an unprecedented measure will become mandatory for all producers who want to be assured of the possibility of producing Prosecco Doc.

This first concrete step toward the system certification, announced just a month ago during a press conference that provoked strong discussion, is the confirmation of the determination with which the Consortium is progressing towards sustainability. More thrust that includes not only farming practices that protect water, air and soil, but also the economic and social sustainability.

The year ahead – explains Zanette – is the time required to enable us to adopt, with extensive involvement of the supply chain, the most suitable solutions to achieve a goal even more ambitious: a certification of sustainability for the entire name.

As I have explained to our members, this is a choice that could be called ‘social responsibility‘, which has nothing to do with the scientific assessments of competence of other bodies. The science instead there was a comfort to ensure that, even without these substances, we can make a quality wine! “.

“I am convinced – continued Zanette – that beyond the concerns expressed by some members, we will be able, once again, to demonstrate the maturity and dynamism of our name that so proves not to look only to profit but can interpret in a responsible way the expectations of consumer and residents in our territories “.

 “Now I appeal to the sense of responsibility of everyone – concluded Zanette – to successfully carry out the cultural leap that we wanted to accomplish. It ‘a difficult passage that I for first  I wanted to experience in my company so I clearly know what I would have asked you to do.

The Consortium provides all the necessary support to the companies for better address this difficult but irreversible step.

Massimago Zurlie, bottle re-fermented Corvina

A Sur-lie reminds us ancient vinifications styles.  When wines used to be just a little less perfect,  and imperfections were probably their greatest qualities.

Not just a fragrant and fresh wine, easy to pair, but also  an easy-going wine concept.” This sur-lie comes from my idea of playing the variety ‘native Corvina: natural, fragrant, fresh hearted. A garden wine to drink without clock.” sayd Camilla Rossi Chauvent owner of Massimago wine estate.

A new way to introduce and approach a unique territory.

VINNATUR IS BACK AGAIN!


SOON ON SHOW AT VILLA FAVORITA (VICENZA- ITALY) ONE OF THE BIGGEST NATURAL WINE EVENTS

VinNatur keeps growing. The new Procedure Guideline, biodiversity conservation and continuous research are some of VinNatur proactive projects. The chance to take a closer look is Villa Favorita, from 8th to 10th April in Sarego (Vicenza) with 170 producers from 9 Countries

Natural wines are arguably one of the most interesting landscapes in present-day wine world. However, not all producers intend to go beyond this attractive but blurry label. On the contrary, VinNatur Association, which reunites 170 natural wine producers from nine different Countries in Europe, has made a point of honour that consumers understand what they are drinking, what “natural wine” expression guarantees when referring to VinNatur wines. This reason has led VinNatur to create the first Procedure Guideline (here) in the natural wine panorama officially certified by an external inspection body.

Angiolino Maule, President of VinNatur, explains: “We wanted to go beyond a simple self-certification. From this year, VinNatur wine consumers will drink wines which have been officially certified by external laboratories verifying that no pesticides, no herbicides, no chemical fertilizers have been used. Checks are done every year and are mandatory for each producer”. Many steps forwards have been made from 2006 when VinNatur was founded and continuous research plays a key-role. “We are already trying to get rid of copper and sulfur in the vineyards, using instead vegetable extracts that help the vine building up resistance” reveals Angiolino Maule. Along with this, VinNatur promotes biodiversity conservation, being it a very important ally for creating a balanced environment and producing wines expressing sense of place.

 Villa Favorita, one of the biggest natural wine fairs in the world, is the chance to take a closer look at VinNatur. It will host, from 8th to 10th April, from 10 a.m. to 6 p.m., 170 producers (20 more than the past edition) coming from nine different Countries: Italy, France, Spain, Portugal, Austria, Germany, Czech Republic, Slovakia and Slovenia.

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