Category Archives: Italian wines

Terra Cretosa Borgo Turrito winestate

 

The Borgo Turrito winery is located in Borgo Incoronata, historic village of Foggia, in Puglia.
It is a winery that combines tradition, youth and innovation. It stands on the edge of the Bosco Incoronata Regional Park, in a protected area of over 1000 hectares.

The Borgo Turrito winery supports and applies the values of sustainable agriculture. Natural resources must be used with care and maximum respect, avoiding waste, preserving its integrity. Farms.


We tasted: Terra Cretosa Nero di Troia 2017


This wine comes from a careful selection of Nero di Troia cultivated in clay soils close to the Cervaro torrent. It appears as an intense ruby red color. The nose has aromas of ripe red fruit, in the mouth has a soft and velvety tannins.
In food pairing it is ideal in combination with meat dishes and aged cheeses.

Advertisements

Harvest 2018 at Ornellaia By Axel Heinz – Winemaker & Estate Director

THE VIRTUES OF AUTUMN

In recent years mother nature seems moody and willing to put us on a roller coaster of changing vintage patterns. After the heat and drought of 2017, that perfectly fits the idea of global warming, 2018 turned out the almost exact opposite, one of the rainiest years in the last decade, saved “in extremis” by a glorious autumn of sunny weather during harvest.

 

THE GROWING SEASON

After a few years that made us forget what winter looks like, 2018 brought back normal conditions with a sufficient number of days with temperatures below 0°C to put the vines to well-deserved winter rest.  Bolgheri even enjoyed a rare number of days with snow. After the exceptionally dry 2017, abundant rain allowed to fill the water tables again.

 

March was almost entirely dominated by record amounts of rain, more than four times the seasonal average, leading to a delayed budbreak the second week of April. Immediately after a period of exceptionally warm and dry weather led to explosive shoot growth in the vineyard, requiring our entire workforce to keep up timely with the operations. In May though rain was back again in unprecedented quantity and frequency. While bringing temperatures back to the norm, it built up a high level of disease pressure, especially for downy mildew, which put the nerves of vine growers to the test for the rest of the growing season. Only through perfect organization and capacity to enter the vineyard for spraying in the few days without rain was it possible to get control of the disease keeping canopies and grapes healthy. Ornellaia’s soil management with frequent green covers between the rows proved once again hugely beneficial, not only by keeping vine vigour in check, but also helping to absorb excess water in the soil, allowing us to enter in the vineyards quickly after the rain.

Although budbreak had been late, the climatical conditions and the rapid shoot growth made the vines recover the delay and anticipate flowering by one full week. While lower than in May, rainfall remained higher than average all through June, keeping mildew active and aggressive.

July only barely gave us a rest with dry and hot weather. Véraison arrived quickly around the 22-25 July, before the vines had stopped growing. While colour changed very quickly in a few days, we observed great heterogeneity within the clusters with a significant number of pink, or even downright green berries.

 

HARVEST

August got almost as hot as 2017, but slightly rainier than average, with some significant storms around the 15 August, which occurred only in Bellaria, leaving the other vineyard areas of Ornellaia out, thus creating a significantly different ripening pattern for Bellaria. Sugars and acidity evolved at a slow pace, while – due to the high water status in the soils – berry sizes increased.  September saw beautiful and warm weather without rain. Temperatures where high for the season but cool nights allowed the vines to recover and preserve their flavours and acidity. Morning mist, only rarely observed in Bolgheri, was frequent in 2018, giving a decidedly autumn feel to the harvest. In order to keep the grapes healthy and help them take advantage of the ventilation we operated leaf removal earlier than usual.

 

THE WHITES

Harvest kicked off immediately after “Ferragosto” with the Sauvignon of the “milleviti” vines sprinkled around some of the red vineyards at Ornellaia. The difference between vineyard sites was extremely marked leading to the longest sauvignon harvest in Ornellaia’s history with the last grapes picked on the 13th September.  Viognier came in in the last days of August, while Vermentino and Verdicchio where picked in mid-September.

 

THE REDS

More than in any other vintage we observed a different ripening pattern of the different terroirs of the estate, leading to a long harvest, especially for Merlot, that was picked from the 31st August and finished between the 29 September.

Cabernet franc, Cabernet Sauvignon and Petit Verdot where harvested from the third decade of September on, Picking was briefly interrupted after a rain storm on first October but resumed with the oldest Cabernet vineyards after a few days of dry and windy weather.

 

In the cellar a few elements were critical to express the full potential of this vintage. In its third year of use, the optical sorting proved once again a precious tool, this year to remove all imperfectly coloured fruit, allowing to put only homogeneous and ripe berries into the tanks.

The large berry sizes lead us to frequently operate saignées on the tanks. To fully capture the tannin potential of the vintage, without extracting overly harsh and rustic tannins we went through long macerations of about four weeks with soft and moderately frequent pump overs, deciding how to operate on each single lot according to our daily tastings.

 

FIRST IMPRESSIONS

After a challenging spring, conditions improved significantly during the summer, culminating in almost perfect weather during harvest which culminated towards the end of September and beginning of October – autumn rather than late summer.

While 2018 at an early stage does not appear to be an extraordinarily powerful vintage it displays good colour, an unusual aromatic quality with incredibly fresh, vibrant and pure aromatics that perfectly reflect the character of each varietal.  The tannins are already refined and silky with no hard edges, acidities are well balanced.

The whites are fragrant with moderate acidities, particularly for Sauvignon and Viognier. The later picked Vermentino look very promising with textbook flavours of yellow stone fruit and white flower.

ANNO DOMNI WINE ESTATE “LE ARGILLE” CABERNET DI CABERNET2014

Strong, serious, unique, ages in concrete barrels two years , immaculate and free from barrel aromatic interference, so that its uniqueness is fully preserved along with its warm, refined, and mature taste.

This wine originate from vineyards of the Treviso countryside surrounded by the river Sile.

This wine is the result of a wise coupage of cabernet grapes, obtained through the Double Reasoned Maturation (DMR) technique, which is applied directly in the vineyard. This technique consists of clamping some branches before the grapes reach a complete maturation, so that the grapes start to age while still on the vine, resulting in a greater concentration of sugar that gives more structure and strength to the wine.

The winemaking is made by selected healthy grapes are crushed are then placed in small vats to ferment where we perform the maceration, that allows a maximum extraction of color and tannins, resulting in a harmonic, hot, persistent wine. The wine is then aged into cement vats for 24 months, after that our staff performs a sensory test, deciding when is the best time to bottle the wine. After the bottling the wine is then aged further for at least 6 months.

The colour is intense ruby red with and garnet highlights. The bouquet is very warm, complex, enveloping aroma, with perfume of mature berries especially blueberry. On a second moment hints of plum, black cherries and vanilla, at the end light nuances of tobacco, dark chocolate and green pepper.

In the mouth it is warm, elegant, mature, complex and important. The long ageing in cement preserves all the exquisite peculiar fl avor of the grapes, with notes of ripe berries, soft and pleasantly tannic. Long finish with a good aftertaste that calls for another glass.

In Gastronomic Matches this wine is a good conversation-meditation wine, excellent with strong meats like game and venison, meat stews and herby cheeses. It is also very good with fruit jam and desserts, particularly jam tarts and pastries.

AITNA BIANCO 2016 EDOME’ WINE ESTATE

The Etna volcano, inside an ancient extinct crater, in a district called “Feudo di Mezzo” on the north side of the Volcano, here is the vineyard of Edome’ wine estate, where the native vines of Nerello Mascalese and Nerello Cappuccio are raised as saplings, sustained with the traditional chestnut pole.
The old part of the vineyard consists of strains that have an average age of 80 years. They wanted to embrace the philosophy carried out in this territory by the ancient rural tradition, the small tree, the manual cultivation, the respect of the territory of Etna, the dry stone walls and the lava stone sunshades.
The sandy-volcanic territory, the typical thermal excursions of 700 m above sea level, a mountain territory, the harvest that is carried out by manual harvesting.
What comes out is easy to understand: a wine rich in essences and aromas, mineral notes, smell is ethereal, with hints of ripe fruit, spices, nuances of tobacco and vanilla with a dry, full, tannic, harmonious and persistent taste.

We tasted: AITNA BIANCO 2016 DOC

Aitna divinity venerated by the Etna, a wine named so ‘to honor the volcano Etna that generates it by choosing the tetradramma of Aitna as a symbol of the company.
The white Aitna DOC is produced with Carricante grapes cultivated with the ancient and traditional alberello system in the area of ​​S. Maria di Licodia at an altitude of 900 s.l.m. The Carricante is an ancient native wine of Etna that has always been almost exclusively cultivated on the slopes of Etna on its eastern side.
Straw-yellow with green hues, the nose is intense fruity with hints of apple. In the mouth it is dry slightly acidic and peristent. For food pairing this wine   is ideal with sea fish dishes.

Le Serre Nuove dell’Ornellaia 2016 is on its way

 

Ideal temperatures and consistent ripening yield a textbook-perfect vintage

Ornellaia is proud to announce the release to international markets of Le Serre Nuove dell’Ornellaia 2016. Together with the 2015, this 2016 is among the most eagerly-awaited vintages, inasmuch as it is a superb expression of the Mediterranean character classic to Bolgheri and its climate.  

As what seems to be becoming increasingly the norm, the winter of 2016 was characterized by abnormally warm weather, with heavy rainfall in February. Budbreak was ideal, taking place on time in the last week of March, thanks largely to plentiful water reserves in the soil and to warm weather in April, which stimulated rapid, normal vine growth.

Towards May, temperatures returned to normal, slowing the growth down slightly, bringing about flowering in the last week of May, while dry, sunny weather led to good fruit-set. Summer brought very little rain, resulting in significant water stress towards the end of the ripening stage; the usual August storms were also absent, conditions that maintained water stress through the first part of the harvest. Luckily, temperatures cooled off significantly at night, allowing the vines to recover from the daytime heat. Ripening was consistent, building excellent phenolics in the grapes and balanced sugar/acidity ratios. Harvest started early, on 24 August, under near-perfect conditions–sunny, moderately warm, with enough water in the soil to prevent the vines from shutting down.

“Le Serre Nuove dell’ Ornellaia 2016 benefits again from an exceptional growing year that showcases all the features of Bolgheri’s exceptional climate,” commented Axel Heinz, Ornellaia Director and Winemaker. “Dark in colour, the wine displays an impressive nose of perfectly ripe red berryfruit and spices. The palate is rich and well-rounded with beautiful, velvet-textured tannins that coat the palate. Here is a wine that combines immediate pleasure and extraordinary ageing capacity.”

 

Gold bubbles at the Champagne & Sparkling Wine World Championship 2018

Gold medal for the Trentodoc Altinum Brut Magnum 2014 as part of the international competition “The Champagne & Sparkling Wine World Championships 2018”. The jury recognized the excellence of Trentino bubbles, rewarding the work of Cantina Aldeno and all its members and collaborators.
The review in question is one of the most important and rigorous at international level for the bubbles from around the world.

In the competition there were numerous wines from 18 countries. The jury, composed of Tom Stevenson, Essi Avellan, Tony Jordan and George Markus, said they found it difficult to judge the very high quality and diversity of bubbles that improve year after year.

Also among the many companies is Cantina Aldeno, which won the gold medal by presenting the Trentodoc Altinum Brut Magnum 2014. This wine is made exclusively from the careful selection of Chardonnay (90%) and Pinot Noir (10%) grapes. from the hilly and foothills above the village of Aldeno. Straw yellow color, fine and persistent perlage, intense bouquet with hints of wild flowers, apple tree, honey and almonds. Full, elegant taste with a delicate almond and yeast background. Persistent in the mouth, it should be served at 6-7 ° C.

Another great success for Cantina Aldeno, for all the winemakers and collaborators who continue to achieve great results with their work and attention and to give us pride and satisfaction.

Tasting wine consciously: some hints

Wine is a manifold product that keeps natural and cultural elements in itself. It can be drunk as any other drink, to match a food while having dinner with our friends or it can be tasted in a professional way, to value all its organoleptic qualities and deliver a judgement.
In this article, we are trying to outline some elements to suggest a “third way”, that is neither that of the careless table-companion, nor that of the skilful technician.

A way to taste wine that everyone can easily understand and, above all, that can promote a greater consciousness (and greater pleasure, obviously!).

From a practical point of view, now almost everybody knows the typical sequence of wine tasting: first the visual test, then the olfactory one and finally the gustative test. Here we don’t want to dwell upon every step, but we want to point out three aspects, or conditions, that can foster a better experience to approach wine in general:

1. TIME: haste is an enemy in many situations, but it is even more, when you are going to taste a wine. In fact, this needs time and patience in waiting for the wine to disclose all its features in fragrance and taste. Some wines seem to say nothing by the first olfactory or gustative test, but shortly afterwards, they open up and let their qualities come out. So please take the necessary time and calmness, maybe in a quiet place, without noises.

2. KNOWLEDGE: as we were saying before, wine is not simply a drink. It is the expression of a territory, of its history, of all those craftmade practices that were carried out to produce it. To know these aspects helps us to understand why a wine has got a certain taste and not another and even to understand the richness of diversity. So, if possible, when you taste a wine, make also room for the story about it told by the person who knows it well, maybe because he/she has produced it. Or simply get information about its origins.

3. ATTITUDE: if we do not belong to a committee that has to judge a wine, perhaps the best way to taste it, is to be open-minded, ready to welcome it and to be surprised by it. In other words, we’d better not have prearranged expectations about how a certain wine should be, so that we can concentrate on the feelings that it gives us at that very moment, on what it wants to communicate to us.

These are only a few hints which can be useful for a more conscious and pleasant tasting. What matters, as always, is practice, and creating the right opportunities as well.
If you want to experiment directly this approach, you have this possibility here in Trecciano!

For any information about our tastings see: Visits – or contact us: info@trecciano.it

« Older Entries