Author Archives: VinoeStile

Ristorante Ornellaia opens in Zurich

 

Ristorante Ornellaia opens its doors today to the public just off one of the world’s most luxurious and exclusive streets, the Bahnhofstrasse in Zurich, with the entrance in Sankt Annagasse 2. The celebrated Bolgheri-based wine estate, founded in 1981 has opened its first restaurant with Bindella, its life-long importer and ambassador in Switzerland, renowned also for its expertise in gastronomy.

Celebrated Swiss Architect Tilla Theus has sought to create a taste of Ornellaia and the unmistakable atmosphere of Tuscany; a landscape of people, food and wine, while such an innovative project required a chef of the same calibre. Italian Giuseppe D’Errico after working alongside maestro Gualtiero Marchesi at Alma and developing his considerable talents alongside Michel Troisgrois at the three star Restaurant Troisgros in Roanne, France was the perfect choice. D’Errico’s cuisine is a restyling of classic Tuscan cuisine that uses the same audacious spirit and vision as Ornellaia itself.

“My own personal style relies on simplicity, fine taste, and tradition. Michel Troisgros taught me the values that a dish should exhibit: beauty, goodness, and simplicity. I derive my inspiration from various sources—people I meet, respect for raw ingredients, traditions linked to my own origins, the flavours of what the earth yields. I approach food, just as I do wine, with enormous respect and a hunger to learn. Ornellaia enjoys an unmistakable bond with its growing area; a magnificent, refined, and harmonious corner of Tuscany. All my dishes have this as their starting point.”

GIUSEPPE D’ERRICO, CHEF RISTORANTE ORNELLAIA

Ristorante Ornellaia is a small plot of Bolgheri in Switzerland. Wine, is the focus, but together with the character of every single creation by the team. D’Errico’s guiding hand reveals the rich flavours of a wine-growing paradise, and his sensitivity is obvious in dishes embodying the spirit and philosophy of Ornellaia.

Ristorante Ornellaia is a very special place for Bindella as it continues to strengthen the bond with the Estate.  The expertise in fine wines and hospitality will be on full display, as well as the stunning beauty of Bolgheri’s landscapes, so that the whole becomes an expression of artistic beauty. This fine restaurant is further enhanced by the works of two swiss artists; the outstanding painter Cuno Amiet, and sculptor Hans Josephson, whose talents have won international recognition.

“We wanted to create a superb venue for Ornellaia’s wine since we have been their ambassador in Switzerland right from the first vintage, 1985. The venue reflects the audacious spirit of Ornellaia and the wine list boasts older vintages and rarities from the ‘Ornellaia Archivio Storico’, as well as large-size bottles that one can find only in international auctions. The bond between Bindella and Ornellaia is also obvious by the inclusion on the wine list of a selection of wines from Vallocaia, our own winery, which also first emerged in 1985.”

RUDI BINDELLA

Architect Tilla Theus designed the restaurant with a special focus on native Tuscan materials, such a travertine, famous for its use in historic churches and buildings in Florence.  

“My visit to Ornellaia renewed my memories of Tuscany in a very positive way. The experience of an unforgettable atmosphere; the landscape is beautiful, and the hospitality is without peer. It was that atmosphere – combining landscape, people, food and wine – that I wanted to capture and recreate in Ristorante Ornellaia. Therefore, the travertine used in the interior of the restaurant comes from Tuscany. I remodelled the grey granite stone-front of the building in Bahnhofstrasse 53 inside the restaurant using the warm-coloured travertine stone, together with a classic Tuscan wood ceiling. The more than 100 different lights appear as single spot and call to mind the starry firmament. They also draw attention to the impressive ceiling height. This novel atmosphere is completed by the bronze replica of an oak on the ceiling that recalls the impressive oak at Ornellaia. The interior design is complemented by bronze art-pieces by Josephson as well as art in the traditional Tuscan colours by Cuno Amiet”.

TILLA THEUS, ARCHITECT

Ristorante Ornellaia owes its existence to a desire to combine world-class wine with the highest expression of Italian cuisine, as well as to provide way, even at such a distance, of feeling oneself actually at the winery, in Bolgheri and sharing the philosophy of those who strive each day to respect an area’s genius loci so as to bring forth its finest possible expression.

“Wine summons up emotions, and every visit to our vineyards and the cellar is a unique expression, with that pleasure repeated and renewed with every vintage. We opened Ristorante Ornellaia because we wanted people to enter our world and experience the passion and excellence that are innate in Bolgheri—even when one is physically distant from the Estate. This year, we are celebrating the 30th vintage of Ornellaia and the 10th annual Vendemmia d’Artista, which coincides as well with 30 years of collaboration, and friendship, with Bindella. The offspring of this perfect marriage has been this restaurant, which we would not have wanted to do with any other partner.”    

GIOVANNI GEDDES DA FILICAJA, CEO ORNELLAIA

New Winemaker at Masseto: Eleonora Marconi

We are pleased to announce the appointment of Eleonora Marconi as the new winemaker of Masseto, under the supervision of Axel Heinz, Masseto Estate Director. 

Eleonora discovered her passion for wine back in high school, when she trained as a sommelier. From there she began studying for a degree in oenology at the Polytechnic University of Marche in Ancona, Italy, which led to an internship at the famed Frescobaldi Castello di Nipozzano winery and then to a full timeposition as winemaker over a period of 6 years.

born in Italy to an Italian father and Australian mother, Eleonora has a meticulous and thorough approach to winemaking and a true appreciation and respect for terroir.

In addition to her work at Nipozzano in Italy, she has garnered international experience working in the vineyards of South Australia and France. 

Also, she is part of a growing number of women who are making strides in the wine business – an industry once dominated by men.

Sontium new cuvée by I Feudi di Romans pay tribute to river Isonzo

In 1991, the purchase of a vineyard of American grapevines led to the birth of the first 15 hectares of the Cru “I Feudi di Romans”, created with a mission of consciousness and awareness to totally respect this land. Today, the Lorenzon company is considered one of the best wine-producing companies in Friuli Venezia Giulia, boasting 120 hectares of cultivated vineyards in the Isonzo DOC area.

The Lorenzon winery pays tribute to its land by transforming its best grapes into a sublime wine, expression of a unique territory dedicated to excellence. From ancient vines rediscovered “Sontium” is born, from the Latin translation of Isonzo, a new cuvée that inebriates the senses and seduces with its elegance.

The tasting

Sontium is the result of a methodical selection of the best grapes of Pinot Bianco, Friulano, Malvasia and a small part of Traminer Aromatico.

The nose is a continuous search for suggestions revealing a broad and complex bouquet with its particular spicy and ripe fruit notes. In the mouth Its charm is based on taste continuity and aromatic detail. Fluctuating in its ability to wrap the palate, it lengthens with great flavor and richness in the aftertaste.

For the food pairing this wine is ideal with starters, fish dishes and risotti.

Asolo Prosecco Superiore DOCG: so much to discover in a single glass

 

The smallest Prosecco Consortium established in 2009 is punching above its weight: experiments on native yeasts, promotion of autochthonous varieties and wine tourism. The recently released institutional bottle is the symbol of this steady growth.

From 2013 to 2016 Asolo Prosecco Superiore DOCG has been increasing at a very fast pace, to say the least. Actually, increase has been explosive with a +569% rate, reaching in 2016 a total amount of about 8 million bottles of Asolo Prosecco Superiore. This can be explained by the fact consumers have started appreciating more and more Asolo Prosecco Superiore thanks to its intense sensory characteristics typical of hilly viticulture: freshness, minerality, fruity notes.

Altitude and constant breezes create important diurnal temperature ranges, therefore contributing to the ultimate aromatic complexity of wines and their remarkable freshness. The use of autochthonous yeasts aims at fostering even more Asolo Prosecco Superiore organoleptic identity. “When we sell a bottle of our wine we are first and foremost promoting the local region” believes Armando Serena, President of the Consortium Vini Asolo Montello. “This is why we have decided to use autochthonous yeasts for the creation of our institutional bottle. Tasting it, people will immediately remember Asolo hamlet its breath-taking views, secret passages, stunning villas”.

In the past, Asolo has opened the front gates of its villas in order to welcome personalities such as Robert Browning, Eleonora Duse and Freya Stark, Igor Stravinskij and Ernest Hemingway. It comes as no surprise that still nowadays Asolo is the third most visited town in Veneto region, after Venezia and Verona. A place full of mistery and charm that can be discovered with a glass of Asolo Prosecco Superiore DOCG.

Ornellaia 2015 “Il Carisma” in starring role at Christie’s in London

 

On 15 March the 12-litre Ornellaia 2015 will go under the hammer of the London auction house, alongside first-release Ornellaia Bianco 2014 and 2015 magnums

 

Ornellaia 2015 “Il Carisma” will play a starring role next 15 March when it goes under the hammer for the “Fine & Rare Wines” event hosted by the prestigious London auction house Christie’s, at 8 King Street. The occasion will showcase Italy’s top vintage wines, a category forging ahead in leading international auctions.

As already announced, the auction will include a single 12-litre bottle of Ornellaia 2015 “Il Carisma”, an authentic expression of its unique terroir. The diverse nature of the Estate’s soils – marine, alluvial and volcanic – coupled with its maritime climate create an environment in which red and white varietals can express themselves to the full. As winemaker Axel Heinz says, “wines of great vintages know how to impose themselves naturally, without force, their balance allowing them to shine without having to flaunt themselves”.

This is why “Il Carisma” is the quintessence of Ornellaia 2015. The version presented for auction is a pre-release and the 12-litre bottle (£2,200 – £3,500) is the only example of this large format leaving the cellars this year. Also going under the hammer are several bottles of the very rare Ornellaia Bianco, created in 2013 as the white expression of Ornellaia Rosso. New horizons thus open for aficionados and this auction offers collectors the chance to acquire magnums of the 2014 and 2015 vintages that have never been made available for sale.

Chardonnay Brut and Moscatel by Panizzon

We tasted:

Chardonnay Brut

 

This Chardonnay Brut, has the classic Charmat method of elaboration, which is the second fermentation of the wine, at low temperatures. Clean in color and with greenish features with fine and delicate bubbles.
Aromas of tropical fruit, lemon, with touches of toasted bread and some almonds. In the mouth, pleasant, intense freshness, good structure, marked acidity, good persistence.
It can be served as an aperitif and accompany meals of fish and poultry.

 

 

 

Moscatel

Panizzon’s Moscatel Sparkling is produced by the Asti process from a single alcoholic fermentation at low temperatures. Clean in color and with greenish traces. It has intense aroma, with floral, fruity notes and honey. In soft and delicate mouth, with sweetness and freshness balanced.
This Moscatel is ideal with a desserts.

Harvest 2018 in Brazil: the best of decade

The Miolo Winery is close to finishing the 2018 harvest with a realization: for at least 6 years there was no climate so favorable for the quality of the vintage in Rio Grande do Sul. So far, in this decade, there were 2 harvests of exceptional quality: 2011 and 2012, but none will exceed the quality of 2018. In the 3 projects of Miolo in RS were collected 2/3 of the total estimated, which is 6.2 million kilos of grapes. In this way, it is already possible to safely assert its superior quality.

Climatic behavior x grape quality of the 2018 harvest

The winter of 2017 was one of the mildest in recent years, with a low accumulation of cold hours (below 7.2 ° C). Initially this caused a lot of fear, as it could generate negative reflexes in the breakage of the dormancy of the grape buds, interfering in the volume of production in 2018. However, the good phytosanitary status of the vines crown in the post-harvest of 2017 compensated for the lack of cold and the sprouting was vigorous and uniform. The less intense cold of the winter and the spring with favorable temperatures triggered the beginning of the sprouting, with 15 to 20 days of anticipation in most of the varieties.

The spring passed in the normal way, with no ups and downs of temperature, which led to continuous growth of the vegetation and flowering within the expected. Due to the reduced winter cold, some varieties showed fewer flowers per bunch, leaving them a little more “thin”, which influenced a lower average weight. In contrast, it provided a maturation with optimum quality and sanity in the early grapes, usually of more compacted bunches and susceptible to rot.

The rains of spring and early summer also occurred within the normal climate and only in October there was a week with slightly more intense rains that did not cause damage to the varieties that were still flowering.

The summer has been raining well below average due to the influence of the phenomenon “La Niña”, with very positive effects on the quality and sanity of the grape. The nocturnal mild temperatures are being a constant in the maturation period, with average thermal amplitude of 16 ° C, reaching in some cases to exceed 20 ° C, thus favoring the accumulation of coloring matter in the red varieties.

The Ultimate Bourgogne wine tasting: 33 Grands Crus

33 Grand Crus of the Bourgogne winegrowing region are revered by wine-lovers the world over. If you feel the same, then you should sign up for this exclusive three-day training session in June during which you can sample and explore the very quintessence of Bourgogne wines.

With this unique session, the École des Vins de Bourgogne is offering you the opportunity to explore all 33 of these exceptional appellations. These three days are dedicated to tasting the most desirable and sought-after Bourgogne wines in an extraordinary learning experience.

“The Ultimate Bourgogne Wine Tasting: The 33 Grand Crus” will be hosted in English by two passionate experts, one in tasting and the other in geology.

To really get to grips with the terroir of these Grand Cru AOCs, multiple landscape readings below some legendary plots such as Montrachet and Corton are on the menu. The event is rounded out with visits to Grand Cru-producing wineries and guided tastings from the École des Vins de Bourgogne.

“Maximus” from Panizzon wine estate

Headquartered in Flores da Cunha / RS, Brazil’s largest city producer of wine, Panizzon wine estate founded in 1960 by Ricardo Panizzon and his sons, is today one of the country’s largest beverage companies.
The Durans vineyards are the birthplace of the Panizzon Wine grapes. The production of wines and sparkling wine made from its own vineyards guarantees excellence, due to the strict quality control that is done from the planting, which is carried out in vineyards until the vintage. These unique differentials guarantee the recognition of the Sparkling Wine and Panizzon Fine Wines, awarded in national and international competitions.

We tasted: Maximus

The Maximus wine is produced with grapes from its own vineyards and selected seedlings in the Campos de Cima da Serra at an altitude of 850 meters in Campestre da Serra, Rio Grande do Sul. It has been traditionally elaborated with daily reruns and temperature control. Aged in American and French oak wood.

This wine has an intense ruby ​​red color, with subtle yellow reflections evolved, result of a great thermal amplitude, favored by the terroir of the region of the fields from the top of the mountain range. The smell has an evolved aroma, intense and fresh, with notes of spices and touches of chocolate, coffee, tobacco and leather. In the mouth it is voluminous, dense, soft sweet and with pleasant and prolonged retro taste.

For the food pairing is ideal with red meat, game and pasta.

24 medal winners at the Chablis Wine Competition

At the 32nd edition of the Chablis Wine Competition in January, 24 wines won medals, across the four appellations of Petit Chablis, Chablis, Chablis Premier Cru, and Chablis Grand Cru.
This competition is unique in that winegrowers do not participate in the judging, in order to guarantee total objectivity. The 86 jurors from this edition, under the presidency of German journalist Stefanie Köhler, include journalists, restaurateurs, sommeliers, traders, and amateur wine buffs.

The wine is judged in two phases. The wines are first tasted by the entire jury. Those samples that obtain the best notes then go before a super-jury which alone awards the medals; gold, silver, and bronze.

The medal-winning wines are used by the Chablis arm of the BIVB during operations in France and abroad, and act as ambassadors for Chablis wines for the period of one year.

Some 272 samples are presented, with Petit Chablis, Chablis, and Chablis Premier Cru wines from the 2016 vintage and Chablis Grand Cru wines from 2015, representing 69 cellars, estates, and négociants.53

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