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Bussoletti’s Ciliegiolo di Narni "Asla" is the new name for the wine we all knew and loved as “0535” (with the illustration of a red Lion and a castle on the label) from central Umbria. Keeping with the lion theme (The lion on the label is a reference to C.S. Lewis’ Chronicles of Narnia books, which were inspired by images of the medieval castle in Narni), this is just a new label, that though unnecessary (we liked the old one just fine!) is actually quite charming. The wine, more importantly, is also charming! A fresh, easygoing red, the nose is rich with fresh red cherries and rose floral notes with delicate tones of black pepper. Juicy on the palate with fresh acidity and very little tannin, it shows more strawberry and raspberry fruit. This is a wine that can lift through richer foods: try it as a foil to creamy or cheesy pasta dishes, as a pairing for charcuterie, or enjoy it on its own!
70% Corvina, 25% Rondinella, 5% Sangiovese. Selective hand-harvest of the best, optimal ripe grapes. Traditional vinification on the skins with 8-10 days maceration. At least 6 months in stainless steel tank. Soil: Morainic hills. Production area: Traditional wine growing region of Bardolino (on the eastern shore of Lake Garda).
This lovely rosato is 70% Corvina, 20% Rondinella, and 10% Molinara, from organically tended vines on the shore of Lake Garda in the Veneto. Soils are rocky with clay. 12-36 hour maceration before natural fermentation. Aged in stainless steel. In the glass, the color is a cool pink. The nose is ripe with cherry fruit and accented with fresh herbal notes. On the palate, there is a zing of raspberry and a clean mineral drive. The palate has high acidity and a great textural swish. David Hatzopoulos
With tons of earthy fruit aromas, this is very bright and simultaneously rich on the palate Really classic, textbook Montepulciano d’Abruzzo with the great bonus of being lifted and energetic.
The Sisma by Monterosso is structured, with bright acidity. The 2017 vintage was hot compared to the 2016. Earthy aromas of smoke, iron, and crushed black stones mix with dark cherry and cassis on the nose. On the palate, the flavors are framed by ripe, firm tannins, with bursts of earthy red plum and blackberry/raspberry fruit. This is an assertive Nerello Mascalese, especially in contrast with the gentler character of the 2016. A few years in the cellar should allow the flavors and structure to integrate. David Hatzopoulos
The Lagnusa Nero d’Avola vines range in age from 20-50 years old, and they give the wine remarkable depth and complexity. My notes for the wine's bouquet reads: "smokey, dark roses, tar, and savory cherry." It is almost startling how complex the nose is upon first whiff. The palate has classic red berries, with a little spice and fresh herbs. The structure is bright, with only a hint of pleasant tannin and some lovely acidity.
Grillo, Inzolia, Catarratto. Oak Aged, Vegan. Its higher natural ABV means the wine is less reliant on fortification and is more expressive of Marsala’s indelible terroir. Aged for more than two years in botti, without temperature control or topping up. While fortified, the base wines were 'alto grado' (high grade), meaning they were harvested from later harvest, riper grapes.
From 15 year old vines planted in both guyot and pergola training systems, Pranzegg's Lagrien is fermented with submerged cap for 4 weeks. Dense purple in color. Earth, anise, and cocoa on the nose, with dark roses and rhubarb. The palate is earth driven, with tense minerality. Dried cherry, with mint and black tea. High toned, with bright acidity and very chewy tannin. Incredibly engaging, a wine the develops many layers while staying staying bright and very accessible. David Hatzopoulos
100% Lagrein. Rich and plummy in color. Liqour-like cherry on the nose, with heady birch, black pepper, and raw almonds. Raspberry and cherry on the palate - mineral drive and salty, mineral center. A great wine, with high acidity and grippy, engaging tannin. An incredible expression of this very Alpine grape! David Hatzopoulos
100% Lagrein from Alto-Adige. A barely translucent purple in the glass. The nose is dark and brooding, with mellow tones of black plum, blackberry, fennel sead, and garden soil. Becomes floral with time, and then a little ripe peach apepars. The palate has great nervy fruit, with lapping flavors of black cherry and gravelly minerality. Structure washes over the tongue, with lush tannin and bright acidity. New to Lagrein? Definitely start here. David Hatzopoulos
2011 seems like a very respected vintage, with good aromatics, acidity and structure. The 2011 was 13% alc, like the 2010, and captures the lightness and cooler side of Nerello Mascalese.
Vittorio Savino, owner of Fenicotteri, joined Foti’s small association of producers called i Vigneri (some of whose wines from Mt. Etna we always have on our shelves). I Vigneri offers unparalleled expertise in every aspect of viticulture and production (including the services of Ciccio, the group’s mule). Foti’s work at Gulfi, and his knowledge derived from the vines in Pachino must have been very valuable when trying to restore a vineyard that’s virtually on the shore of the lagoon. The farming is impeccable (only copper and sulfur and sheep manure are used on the bush-trained vines) but it’s the location that brings an incredibly compelling mineral and saline lift to the wine. Called Fenicotteri (flamingo, in Italian) after the migratory flamingoes who visit the lagoon next to the vineyard. JW Firmly medium-bodied, the 2015 shows beautiful notes of black cherry, blackberries, black currant, raspberry jam, a hint of leather, cut hay, cocoa, coffee grinds, with hints of black pepper and a black olive brininess. Well integrated and soft, but quite present tannins and medium acidity. Wonderful complexity which just keeps unfolding the longer the wine is open. There is a certain plushness, without anything extravagant. This wine is very compelling all the way through the bottle. Oskar Kostecki
From steep vineyards in the Enfer D'Arvier appellation in the Vallée D'Aoste, this is 90% Petit Rouge, with a bit of Pinot Noir, Gamay, and Gamaret. The fruit is destemmed and fermented in a mix of fiberglass and stainless steel tanks, and then aged for nine months in steel. Always rustic, ripe, and aromatically vivid, with wild mountain berries on the nose, and medium tannins. A unique wine from a unique place!
A blend of Corvina, Corvinone, Molinara and Rondinella, from ancient vineyards owned by Cantina Vaona. Fermentation is for 8-10 days fter a crushing follows a fermentation for 8-10 days and aging is in stainless steel. Overall this is a fantastic ANY night of the week wine, great with roasted and grilled meats, anything with an Italian lean, and light enough to take the place of a Pinot Noir or lighter red in a pinch!