Category Archives: TASTED FOR YOU

Aitna Etna Rosso

Posted on by

Aitna was a Greek-Siceliot polis located on the slope of the volcano Etna.  They called this wine Aitna to honour their volcano on which it grows, choosing the Aetna tetradrachm as our winery logo.

It is produced from autochthnous grapes: Nerello Mascalese and Nerello Cappuccio cultivated using the classic “alberello” system. They have been cultivated since ancient times and produce a wine enriched by flavours and scents. The sandy volcanic soil gives the wine unique and characteristic mineral notes. The vineyard of Edome’ cantine is situated in Passopisciaro, in the district of Feudo di Mezzo and it is at 700 m a.s.l.

We tasted: Etna Rosso 2014

It is a Ruby red wine with fine hints of violet. The bouquet is ethereal, spicy with hints of tobacco and vanilla. The flavor is full bodied, with the right amount of tannin, dry, persistent and harmonic. For the food matching it is ideal with  red meat, and seasoned cheese.

Malabalia, Mezzavilla, Barbera d’Alba Superiore

Posted on by

The vineyard belonging to the possession of Cascina Vallaretto, property of Canale Malabaila’s Counts from 1583, year of purchase by Roero’s Counts.

This wine is a 100% Barbera grape variety. The colour is intense ruby red with warm purple tones. The bouquet is impressive, concentrated and rich cherry, hot cherry jam, dark spices, chocolate and balsamic puffs. In the mouth has important structure characterized by a soft tannin, with a hint of vanilla. For food pairing this wine is Ideal with meats, salami and Parmesan cheese accompanied with the local friable breadsticks: the Rubatà.

Cantina Dal Maso, a centenarian tradition

Posted on by

 

Among the beautiful hills of Selva di Montebello in the province of Vicenza, in the heart of the Doc Gambellara area is the cellar Dal Maso. Born at the end of the nineteenth century thanks to the foresight of Luigino Dal Maso who started a series of important investments and acquisitions of new properties in the most prestigious areas of Gambellara, makes Cantina Dal Maso a state-of-the-art company in the best technologies and high quality wines.

Dal Maso

Ca’ Fischele

It is a wine produced by Garganega 100% grapes with vines of over 40 years. It has a straw yellow color loaded. In the nose the bouquet is fruity and floral. In the mouth is spicy with fruity aftertaste. At table it is ideal for starters and with fish and white meats. Perfect with shrimp risotto and bruscandoli, with snail ravioli and Bassano’s typical asparagus.

Durello DOC Brut

A wine obtained from Durella grapes. It has a straw yellow color loaded with a slight fine perlage. The bouquet is fruity with hints of fishing. In the mouth it is sapid, fruity harmonic. For the food pairing it is great both as an aperitif and for all meals. With the typical vicentini dishes it is ideal with salted pancakes with pumpkin flowers, polenta and cooked salami, croutons with shrimp cream and soppressa vicentina dop.

vini-gambellara-slide3

Prosecco DOCG 1868 Brut, Carpene’ Malvolti

Posted on by

For over 145 years Carpene’ Malvolti‘s passion for tradition and research for innovation are the features that characterize this company historically the first to sparkling the typical Prosecco. Born from the dream of Antonio Carpenè to produce a sparkling wine with the grapes harvested in the hills of Conegliano and Valdobbiadene, a dream that has become a mission: to produce in every vintage high quality sparkling wines, which still today continue to happen day by day.

We tasted: Prosecco DOCG 1868 Brut

This wine, obtained from grapes grown on the hills of Conegliano and Valdobbiadene, was first made by Antonio Carpenè in 1868. It has a straw yellow color with greenish reflections. It has a very delicate bouquet with hints of apple and citrus. In the mouth, it is extremely refreshing with balanced acidity; there are the citrus flavors that persist in the final.
In the kitchen, it is perfect for an aperitif, and it expresses its best in risottos with fish and with white meats.

Pinot Bianco Moriz

Posted on by

Belonging to the large pinot family, it is in Alto Adige that pinot bianco has found its own area of choice, a large territory where it is able to express itself with great elegance and composure thanks to a strong mineral vocation. No exception is the “Moriz” by Tramin, a wine from the Sella vineyards, a small village not far from Termeno. After harvesting, the grapes are brought to the cellar in small tanks. The soft pressing and the subsequent vinification in steel lead to a wine of great pleasure.

Tasting notes

Pale straw yellow, the nose expresses an olfactory profile with a clear mineral footprint, very elegant. Fruity notes of apple, pear and kiwi are flanked by floral hints of wisteria before a fresh and lively taste. A good acidity accompanies it towards a finish of good persistence, on citrus tones.

Pairings

Excellent as an aperitif, the “Moriz” by Tramin is a white wine ideal to accompany light dishes based on fish and poultry meat.

Massimago Zurlie, bottle re-fermented Corvina

Posted on by

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.

Gamvs MMXXII Dolcetto d’Alba Superiore

Posted on by

Passion for wine, an indissoluble passion for the Mossio family. Valerio and Remo, supported by Michele, their grandson, are personally committed to produce Dolcetto d’Alba, Bricco Caramelli and Piano delli Perdoni; Barbera, Nebbiolo and Langhe Rosso, the result of a happy union between Nebbiolo, Barbera and Dolcetto, “Gamvs”, Dolcetto d’Alba Superiore (premium quality) and “Le Margherite”, a passito (dessert) wine.
Mossio – the synonym of a hard working family, whose members on one hand have specific roles and on the other hand are committed towards the same goal: wine quality.

The Langa and Roero wine and food heritage, a knowledge conscious of the passing of time and seasons in autumn, is caused by the bouquet of wine and the flavor of the white truffle of Alba; in spring and summer the cooking innovates with appetizers made with vegetables, meat and the first courses are characterized by “tajarin” (home-made noodles) and “agnolotti del plin” (home-made stuffed pasta)…We don’t leave out the Fassone meat, the cheeses and also the desserts with their unmistakable taste of “Tonda e Gentile” (round and gentle) hazelnut from the Langhe.

resized_gamvs-300x450

We tasted: Gamus MMXXIII  Dolcetto d’Alba Superiore 2013

The name of this wine is due to the recovery of a white marble slab. The colour is deep ruby red with violet reflections. The nose is intense with hints of plum, blackberry and red fruits on a spicy background. In the mouth is enveloping, soft and full, with a sweet finish but not too much, well balanced with tannins typical of the grape dolcetto. Ideal for dishes with meat game, ham and seasoned cheese.

Barolo la Serra by Bosco Agostino wine estate

Posted on by

The Bosco Agostino farm is run as a family business with one goal: achieve grapes of the maximum quality to be transformed into a wine with personality rendering it special and unique.

The total vined surface area of the farm is currently at about 4 hectares divided between Nebbiolo, Barbera and Dolcetto. All vineyards are property of and found exclusively within the confines of the Comune of La Morra.

captureThe company is dedicated to the production of the four wines most characteristic to the area: Barolo, Dolcetto d’Alba, Barbera d’Alba and Langhe Nebbiolo.

We tasted: Barolo la Serra 2011

A historical cru of La Morra. The vineyard faces southeast at an altitude of about 400 meters. The soil is tufaceous (limestone) and calcareous (clay/chalk). The esposition and soil composition endow this wine with both structure and tannins suitable for a long aging. During the aging the wine is held in barriques and tonneaux for about 6-7 months before transfer to botti.

The bouquet will definitly surprise you! It  presents complex aromas of berry marmalade and brandied cherries, with detectable spicey notes. For the food pairing is perfect with red meat, arrosti, wild games and seasoned cheese.

 

Brunello di Montalcino 2011, Tenute Silvio Nardi

Posted on by

Tenute Silvio Nardi, thanks to its expansive size, encompasses a wide variety of aspects and soils. The Nardi vineyards amount to fully 50 hectares planted to Sangiovese for Brunello, one of the largest vineyard holdings in the entire denomination.

The Brunello di Montalcino Silvio Nardi, enfolds two growing areas (Casale del Bosco and Manachiara), two different hillslopes (both the west slope of Montalcino and the east slope), and a multitude of soils, aspects, and elevations, which only the most painstaking mapping can interpret and exploit.  The Manachiara “clear morning” Vineyard continues to be the focus of widespread interest. The southeast exposure affords its vines sunlight right from the earliest morning. The Poggia Doria vineyard receives its share of attention, with its dark, volcanic soil and abundant rock, loved by the vines, since only this plant’s roots can penetrate deep in search of water.

The winemaking process then brings out of the fruit all of the qualities that derive from the vineyard. Multiple fermentation tanks allow separate fermentations for each individual vineyard parcel, keeping the lots separate until the final blend; the lots are kept separate even during the maturation process in small oak barrels and larger casks and  finally, comes the final blending.

brunello-nardiWe tasted: Brunello di Montalcino 2011

“Pure- Noble” Sangiovese wine. A wine for which blending translates to capturing different notes from different terroirs where softness arrives by gentle aging.

A “Pure- Noble” 100% Sangiovese. This wine has intense ruby red colour. The nose is clean, sophisticated, intense and complex AROMAS, rich in evolved overtones, with hints of anise, ripe wild berries and a light touch of vanilla. In the mouth is warm with supple tannins, great structure, good length and considerable aging capacity. Ideal for pasta with wild boar sauce and game meat dishes.

San Leonardo 2011 a “warm northern character”

Posted on by

The winery lies in the southern portion of the Trentino region, just a few steps from the border with the Veneto, in what was once a fief of the Church, but today is a small hamlet synonymous with one of treasures that contributed to the creation of Italy’s wine culture.

The vineyards, 25 hectares in all are sited at a relatively low elevation of 150 metres, Merlot is planted in gravel-rich soils that were once the bed of a branch of the Adige.

captureOnly red-wine grapes are cultivated in the vineyards behind Tenuta San Leonardo’s ancient stone walls; they produce four wines, San Leonardo, Villa Gresti, Terre di San Leonardo, and Carmenère. Ten hectares are dedicated to growing white-wine grapes, planted in the Val Cembra, whose soils and climate ensure grapes with distinctive crispness and minerality.

What sets San Leonardo apart from other wines and gives it an inimitable uniqueness is its terroir, that “warm northern character” of its growing area, which allows no over-opulence or excessive alcohol, but rather infuses the wine with a judicious natural balance.

We tasted :  San Leonardo 2011

San Leonardo is a skilful blend of wines from different grapes that are fermented and aged separately: Cabernet Sauvignon, Cabernet Franc, Carmenere and Merlot. The maturation is made in early months in cement tanks are followed by 18-24 months in new and pre-used barriques.

The colour is Intense ruby red with garnet highlights. On the nose is of remarkable

intensity which layers bell peppers and wild berries over a background note of vanilla. The palate is full, warm and impressively rounded, with intense aromatics that linger on the palate. Reagrding the food pairing is perfect with red meat dishes, poultry, roasts, braised or stewed meats, game and mature cheeses.

« Older Entries Recent Entries »