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Many of our longtime customers will remember the years before 2020, when a crew of winemakers would descend upon New York for the annual Real Wine Tasting and Fundraiser, otherwise known as the Real Wine Attack. The tasting always coincided with the industry portfolio tasting for LDM (Louis/Dressner/McKenna) Wines, and was unique in that it was open to the public (as opposed to industry professionals and buyers only) and gave people an opportunity to meet some of the most authentic and soulful wine producers of Europe and beyond. First held in the original Chambers Street Wines location at 160 Chambers St., then in a former shoe factory in a basement in Tribeca, and in more recent years in the restaurant that we now know and love as Chambers NYC, this was truly a tasting to remember, and one that many of our customers would look forward to every year. Just to be clear, we are not lamenting the past but rather refreshing our collective memory, and making a promise that we will be BACK!!!...Next year. At least it's something to look forward to. We don't know where, but we know we must bring back the Real Wine Attack for the growing fan base of the fantastic LDM Wines portfolio!
In the meantime, while we weren't able to host a tasting for the public, the annual Fall LDM Portfolio tasting did just pass, and we were so pleased to see some old friends and taste new vintages and new bottlings. We were equally amused and delighted to meet the children of many of the producers we used to host, who are now working the market visits that their parents used to bring them to as kids!
Traditionally, we would send out an email blast after the LDM tasting, sharing highlights with our readers who were far away in other states. We continue the tradition here with a list of some favorite wines, by no means exhaustive, from the tasting that just passed. We should note that only about 20 producers were present representing their wines this Fall, so the list of wines below is just a sampling from the fine growers and producers in the LDM book.
For those of you who are not particularly familiar with the importance of LDM Wines, which had its humble beginnings in 1988 as Louis/Dressner Selections and then expanded to include the dynamic Kevin McKenna around 1994, we recommend checking out their website and the About Us section there. We'll included the manifesto below from 1999, as it explains their philosophy, and also accurately reflects the credo of Chambers Street Wines. As you may know, our own David Lillie used to traipse through the French countryside with Joe Dressner in the 90s, chasing leads from winemakers, magazines and books (ah yes, life before the Internet), and showing up at the first Dive Bouteille (who invited these random Americans?) as guests of Pierre and Catherine Breton, so the histories of LDM and Chambers Street (even Garnet if you go WAY back) are inextricably intertwined.
LDM manifesto, published in 1999.
Louis/Dressner Selections is a portfolio of over 100 vignerons hailing from France, Italy, Germany, Portugal, Slovenia and Chile. We are a partnership of Denyse Louis, a native Burgundian, Joe Dressner and Kevin McKenna. Collectively, we spend nearly nine months a year in Europe working with our growers and selecting wines for importation to America.
We have no brands. We are not looking for them. We do have a group of often fanatical growers who are doing their best to make wines that are original because they are honestly crafted. These might seem old-fashioned, but in the present context it is almost revolutionary....
There are no gobs, no exaggerations, no over-this and over-that. We don’t have fruit bombs. What we do have is a group of growers who work their vines and make their wines with honesty, passion and humor.
In that sense THE BRAND is the convergence of these crazy growers and their American importers. Working together to produce and market natural products that follow several principles.
The following techniques and guiding principles are what we believe is winemaking with integrity and respect for the traditions of the native region. This is fine winemaking at its purest, most fundamental level.
Wild Yeasts: All wines are made with the natural yeasts on the grapes, in the vineyards and in the cellars. Cultured yeasts to rush fermentation or add “enhancing” aromas and flavors are unacceptable. We look for wines that express their terroir. No enzymes, no hormones.
Hand Harvesting: Growers harvest by hand, not machine. We want the ripest fruit to be brought carefully and lovingly into the winery.
Low Yields: The growers want low yields for greater concentration. We look for growers with holdings in old vines.
Natural Viticulture: We encourage growers to plow their vineyards to keep the soil an active eco-system, and to use natural methods in tending their vines.
No or Minimal Chaptalization: We do not want an artificially high degree of alcohol produced by adding sugar to the must. Non- or slightly chaptalized wines are more enjoyable and healthier to drink.
Non-Filtration: Wines are either not filtered or minimally filtered. We also encourage low levels of SO2.
Non-Interventionist Winemaking: We prefer a harmony, not an imposed style —wines should showcase their place of origin and varietal character. We are not looking for oak flavor, particular fruits or overly done aromatics. Minimal use of S02 is encouraged.
Enjoyment! Lastly, our most important “principle.” Because, the overblown world of overdone wines is fundamentally tiresome. We’re not looking for tasting specimens, but for wines that are great fun, and a great pleasure to drink.
We aren't big fans of wines that are...
The over-handling of wine is one of the fundamental caveats in winemaking. Repeatedly pumping wine from one vat to another and moving wine or grape must by truck affects the freshness and flavors of the wine. Of course, chemical adjustments can be made to cover up any faults....and Velveeta is delicious!
In almost all parts of the world it's common practice to use cultured yeasts and extra grape sugars to enrich the flavors of the grape juice during fermentation. Not to mention the foolish winemaker that keeps a shelf of flavor extracts on a shelf directly above the vat...WHOOPS!
Did you know it was common practice in most areas of the world to do "acid adjustments" by adding citric acid, tartaric acid and, less frequently, malic acid to adjust the acidity levels of a wine?
Restricting the number of grape bunches on a vine is the simplest, most basic technique for achieving greater concentration and flavor. The majority of wine-grape growers harvest at levels high above the norm to increase the number of bottles that may be sold...the simplest, most basic formula for increasing profits.
Sterile filtration is a method of forcing wine through microscopic screens that basically strip the wine of particles which may include materials that give wine a unique flavor. It is commonly used throughout the winemaking world.
While oak can be a good and interesting thing, there are excesses. The overuse of new oak is a departure from traditional winemaking techniques that, apart from being prohibitively expensive and greatly accelerating the deforestation of France, has created a new consumer demand for oak-flavored wines. So much so, that some disreputable wineries in certain parts of the world go so far as to add oak chips and oak extract flavors to wine!
Let's not kid ourselves, folks! The great majority of the wine press throughout the world, with notable exceptions, is wholly influenced by advertising and perceived glamour.
We've even found ourselves incredulous at some of the stellar ratings our own wines have received!
Any number of the above-mentioned factors and others (such as fancy bottles, postage stamp labels, etc) can put a wine over-the-top. There are also wines that burst out of the bottle due to added flavors and overextraction and are the "blockbusters wines" of the press and tastings, but inevitably can't hold up to aging or are completely incompatible with food.
Muscadet for Thanksgiving? Yes, if it's the beautiful, ripe and perfectly balanced 2022 Gras Moutons! Les Gras Moutons is a great parcel on gneiss, in layers that permit a deep penetration by the vines, with sandy clay and amphibolite stones. The vines are at the top of a hill and on the south facing slope overlooking the Maine. (The name, by the way, does not refer to fat sheep, despite their presence on the label, but rather in local dialect, to the hilltop vineyard site.) This terroir produces lovely, classic Muscadet to drink young or after short-term cellaring of 5 to 10 years. The 2022 shows a bright very pale gold color. The nose is subtle but complex with a lovely melange of peach, pear, melon, lemon verbena, dried herbs and wet stone. Tha palate is marked by a nice bitter minerality underlying white fruits and citrus flavors. The finish is pure, clean and refreshing, perfectly balanced at 12% alcohol. This is a lovely Muscadet to enjoy with shellfish, fish and chips, fish in sauce and white meats over the next 10 years. Try to save a few - we're drinking the last of our 2018s which are fantastic...! David Lillie
Named after the shape of the vineyard, (a large sausage in a pig's stomach casing), Saumagen is the estate's calling card. Planted in 1810 on a former limestone quarry from Roman times, Saumagen is famed for it's soils heavy with chalk and individual limestone, producing wines of great concentration. The 21 vintage is elegant and spicy, clocking in at a sprightly 11.5%. A true dry kabinett, delightful! GH
Monte Dalle'Ora makes beautiful classically styled wines - biodynamically farmed, with native yeast fermentations - and this hits all the right notes for a light and elegant Valpolicella Classico. The blend is 50% Corvina, 20% Corvinone, 20% Rondinella, and 10% Molinara & Oseleta. A translucent ruby in the glass, with violets and wild raspberry on the nose, and a delicate fruity lift on the palate. Maceration is for about a week, in concrete and steel tanks, and aging is quite short, with the wine bottled usually in February or March. It's all about freshness here, with minerals and acidity playing a key factor in its versatility with foods, especially upcoming feasts.
This is the best skin-contact wine I’ve tasted in a long time - this might seem like faint praise, but I assure you: this wine is spectacular. Just one day of maceration with the skins lends it distinctly orange wine character, but anyone who thinks they don’t care for skin-contact white will likely change their mind with Solfare. For one thing it’s fresh and clean – no weird mousiness, etc. For another it’s a living text book example of terroir and minerality, showing intense chalk and saline aromas and flavors, with added complexity from savory herbs and resin, and fruit that echoes ripe Chenin Blanc. The wine is very brisky and juicy, wound together with bracing acidity. A brilliant wine and a great addition to the best wines of Sicily. Jamie Wolff // LDM Notes: "Grillo and Catarratto are destemmed, macerated for one day then fermented and aged half in steel and half in French oak barrels. About 5% of the blend comes from aromatic white grapes Giuseppe does not know the name of...The grapes for this wine come from the Contrada Torre di Salto d'Angio from vines that are over 40 years old in pergola training (converted from albarello). The contrada is at about 500m elevation."
Occhio di Sale is a wine we did not have on our shelves when we first introduced Giuseppe Cipolla's wines, so it was a pleasant surprise to try his lovely Rosato, made primarily from Nero D'Avola grapes with small amounts of Catarratto, Insolia, and Moscato d'Alessandria. As the folks at LDM describe: "80% of the blend consists of direct-press Nero d'Avola, with the other 20% a two-day co-maceration of 15% Nero d'Avola and 5% white grapes. Fermentation is in barrel and fiberglass, then blended to age in stainless steel. So unique." We couldn't agree more about how unique the wine is! It's probably the wine I most want to try again as there was a delicacy and density that left me intensely curious. The fruit is faint, more hibiscus or rose water than any red fruit note you might expect from the Nero d'Avola. The aforementioned density was in the mid-palate, giving the wine a lovely length and reminding more of a white wine than a red. -EL
Passofonduta Rosso is 90% Nero d’Avola with 10% Nerello Mascalese, it’s a rounder, deeper wine, a more contemplative and serious sibling to Le Robbe. It does share Le Robbe’s intensity and lift, balanced with bright, earthy plum, and a host of savory, mineral aromas and flavors. Another candidate for one of the great wines of Sicily - no mean achievement, these days. My tasting note opens with a highly technical “Wow!” - Jamie Wolff /// LDM Notes: "Exclusively from the Contrada Passofonduto. The vines were planted by Giuseppe between 2015 and 2017 and are all trained in albarello. The soil is calcareous clay with a heavy presence of gypsum. Altitude varies from 180 to 380m and the exposition is west/north-west. A favorable range of temperatures (night/day) is guaranteed from the nearby Platani River and adjacent forests. The grapes are destemmed, lightly crushed and macerated for six days."
Truly a Rosso wearing Brunello shoes, this is from a single parcel trained in alberello style. Yields are quite low, with relatively large bunches that have very spaced out grapes, and year after year, the Padovani sisters noted the exceptional quality of the wine coming from this vineyard, so they began bottling it as a single vineyard wine in 2015. 2019 was a great vintage in Tuscany, and a fantastic vintage for this wine, which is by all means on a level if not soaring above many Brunellos in the market. The vines are located just south-east of the town of Montalcino.
Puny de l'Angel was born out of a collaboration between Louis-Antoine Luyt and a Spanish winery from Catalunya called Cellar Frisach. We're not sure who came up with the approach for the wine, though the fact that it could have easily been either Louis-Antoine or the folks from Frisach probably explains why they were collaborating in the first place! This is a co-ferment of mostly Parellada (a local white grape) with about 15% Carignan. Maceration is for five days, and aging is in stainless steel for 6 months before bottling without any sulfur additions. The Parellada gives great acidity and the Carignan offers brambly red fruit notes that dance around on the nose.
The Teresa bottling is 100% Ruché from a two hectare, organically farmed vineyard, fermented in stainless steel and aged for a year in large, old oak barrels. Continuing Nadia Varrua's commitment to natural wine, this was bottled unfined and unfiltered, with no addition of sulfur at bottling or at any point of the winemaking process. The profile is rustic, but the wine is medium-bodied, with delicate tannins and fresh acidity. Should pair perfectly with any pork dishes, wild boar, charcuterie, gamey foods for a slightly gamey wine.
Silvio’s IGT Sangiovese Toscana is meant to be a lighter style of Chianti (that immediately ran afoul of the DOCG committee). Originally bottled in 2003, the wine was denied DOCG status for lack of color and the was subsequently failed for having too much color, a sure sign to Silvio that it was never going to be approved for DOCG status no matter what he did! The wine is essentially a tank wine made from younger vines that are picked earlier in the season than the other red cuvées, fermented on native yeasts in cement tank and aged only in concrete. Certainly not a simple wine, it is definitely a fresher style than Silvio's Chianti Classico. Bright red cherry fruit comes out on the nose with green herbal tones of sagebrush. The palate is light-to-medium with plenty of acidity and soft tannins. A serious wine that is nevertheless easy going. Try it with red sauce pasta, soft cheese, wilted greens, finger food or anything involving guanciale. -Andy Paynter // Andy covered everything, but we can confirm that the 2021 is a lovely vintage for the Sangiovese Toscana, a wine that is ready to drink and might be the most charming and light-on-its-feet Sangiovese in the shop.
LDM Notes: 100% Pignoletto, spontaneous fermentation and aging in concrete tanks. Maceration can vary from hours to days. Aged six months on the lees. A chilled grape must from the same year is then added to the wine before bottling. No disgorgement so you can leave the wine on the lees as long as you like!" This is a supremely drinkable frizzante wine with a pleasing combination of fruit, minerality and some earth - sure to please fans of orange wine but light and refreshing enough to appeal to a wide audience.
The Posca Bianca from Orsi Vigneto San Vito is a unique and complex wine from Emilia-Romagna made using a solera system, or "vino perpetuo," where a combination of Pignoletto, Alionza, Albana and Malvasia are vinified, some with skin maceration and some without, in a mix of oak, cement, stainless steel and anfora vessels. These are then added to the master tank as each new vintage is bottled, which contains many past vintages of Posca. Federico Orsi explains that he only uses around 10% of the tank for each vintage, so there's always a good amount of older wine with a fresh injection of young wine each year. The result is a fascinating white wine that's not quite in the "orange wine" spectrum but has lots of texture and depth, while retaining crisp acidity and prominent minerality. Fun fact - the name "Posca" refers to the daily ration of wine once given to Roman soldiers.
The De Fermo family, currently run by Stefano Papetti and Nicola De Fermo, have been making wines in Abruzzo for generations and have a long history of making biodynamically farmed, minimal intervention wines. The Rosso "Concrete" is 100% Montepulciano that sees a five-day maceration and ages for 10-12 months in - you guessed it - concrete. It's rustic but fresh while still showing some of the power typical of the region, albeit with nice lift and none of the heaviness. There's lots of crunchy red fruit and a dense mineral core with bright acid and subtle texture that make this a perfect match for pizza, pasta with red sauce or equally enjoyable on its own.
100 % Muscat Petit Grains from a beautiful organic vineyard, fermented with wild yeasts, minimal SO2 is used. We sell this Moscato d'Asti because it's one of the best we've ever tasted – a wine with finesse and complexity; layers of apricot, peach, honey, balanced by clean lime-like acidity. Most of the competition is dull and insipid by comparison. The fact that this organic wine is made by some of the nicest people you can imagine has nothing to do with our selecting it for your delectation...
Touriga Franca/Touriga Nacional/Tinta Roriz plus mixed-variety old vines. From exclusively Class A parcels (Serra Douro and Serra de Baixho) totaling 7.5 hectares on poor schist soils—the vines are 50 years or older. The fruit is hand-harvested, partly destemmed and fermented exclusively in lagar; fermentation is stopped with 77-degree wine brandy. The wine is aged for 2 years in a variety of tonel and balseiro, which are tall wooden tanks from 3,000-60,000 liters with thick staves that slow down oxidation. The 2016 finished at a modest 19.5% alcohol and 72 g/liter RS. In the glass, the wine shows a beautiful red/purple plum in color. The nose is full of fruity cassis and smoke, anise, fennel, and cherry. After a moment, you can detect a subtle aroma of sweet cocoa. The palate is generous, with bold flavors of plum and black cherry, plus a refreshing edge of bitter herb. Plump in structure, cut by a dash of medium acidity. A lovely dose of simple and elegant sweetness, as well. A long finish ends with an essence of dried cherries and espresso. This is a port for all drinkers - complex and tasty!
This is a rare sparkling rose from Antonio at Serradinha. All Touriga Nacional from clay and limestone soils, fermented on native yeast and with a year Sur latte before being bottled without added sulfites. Ripe and crunchy, but also lithe, with fresh acidity and a totally dry finish.
Mostly from 12-25 year old vines from the limestone soils of the Steinacker and some Saumagen; this is lithe, bracing Weissburgunder with the layers and complexity we've come to enjoy so much from Koehler-Ruprecht. Roasted nuts and saline minerality with terrific, citrusy acidity. Vinified in the same way as their other wines, more 19th-century than 21st, everything is fermented spontaneously and raised in very old wood. For people looking for producers making complex, lively Pinot Blanc, look no further. For under $25 it's even more remarkable. Bring on the Coq au Vin blanc! Giselle Hamburg
Le Robbe is stunningly good – it’s that simple. The wine itself is plenty complex, and really dynamic and energetic, marrying the crazy minerality of all of the Passofonduta wines with great lift from juicy citrus fruit (ripe blood orange, for instance) along with the darker, earthy fruit that we more typically associate with Nero d’Avola. This may be due to the very* old-vine grapes, and to the inclusion of 15% of mixed white grape varieties, but the result is remarkable. I’m looking forward to sharing this with some wine-loving friends – I predict amazement. Jamie Wolff *Very old vines is not a regulated term, but in this case it means 230 years old! /// LDM Notes: "The grapes here come from two contrade. The first is the Contrada San Vicenzo, where 15-year-old vines of Nero d'Avola trained in guyot grow in opaque limestone and dark clay. The second is the Contrada Torre di Salto d'Angio, where the vines are 230 years old and planted in albarello and pergola, including white grapes Gieuseppe does not know the name of."
Teroldego is a relatively unknown Italian grape variety that hails from the Dolomite mountains in the far North of Italy. It's full of peppery alpine minerality, and dense, plummy somewhat Syrah-like fruit. In Elisabetta Foradori's talented hands the Teroldego vine truly creates something special through very low yields and passionate agriculture. A wine with plenty to offer to both the hardcore wine geek and the traditionalist. Now sharing winemaking and commercial duties, Elisabetta's two sons, Theo and Emilio, have kept the tradition going, with a delicate touch that allows all of the rusticity and elegance of Teroldego to show. The 2022 is fresh, but also hides brooding dark cherry and herb notes.
Importer Note: "Named for their beloved pastoral guardian dog, "Nando" is a first-time wine for the Verruas. The vines are a very small, young, mixed planting close by the house/winery and contains local white varieties like Baratuciàt, Bussanello and Cortese. The bunches were picked by hand, placed in vat and fermented spontaneously and without sulfur (as for all 'Tavijn wines). Maceration lasted a week or so. The wine was aged in vat and bottled in clear glass without fining or filtration. Miniscule production." /// We all know the Tavijn wines can be a little "funky" at times, but this white, with subtle grip from the short skin maceration, is a real delight, and quite clean on the palate. Maybe Nando the dog kept the mice away!
Brutal Rouge is a blend of mostly Syrah, co-fermented with Muscat Petit Grains. The vineyard is on Marl, a calcium-carbonate rich soil consistinf of clay and silt. Fermentation is with whole clusters for about 4 days and the wines is pressed and racked into fiberglass for aging. I was reading an old interview between Jules Dressner and Tom Lubbe, in which Tom talks a bit about the "Brutal" wines. My understanding was that the Brutal concept was started by Loreano Serres and Joan Ramon Escoda in Spain, with a nod to Bar Brutal, the historic epicenter for natural wines in Barcelona, and with a prerequisite that the wines were always made without anything added. In the early days, an aspiring Brutal wine would be sent to Loreano and Joan Ramon for "approval," really I just figured they were having a good time, poking fun at the archaic appellation system, getting drunk (something they are adept at), and then giving their stamp of approval. Now, apparently, some people are making Brutal wines that these two wacky guys have never even tasted! Tom's Brutal harkens back to the early days. Loreano and Joan Ramon are Tom's friends, and wholeheartedly approve this Brutal!
THE estate wine. Back when Tom was helping with the Domaine de Majas wines, I was more confused about what was what, but I always knew that this namesake cuvée was part of the origin story of the domaine. Mostly Carignan (I assume from the original Clos Matassa parcel that Tom started with in the early 2000s), with Grenache Gris, and 10% field blend of white grapes. Fermentation is whole cluster for 4 days, and aging is in demi-muid. Sometimes the "top" red of an estate in the Roussillon is the one they over-extract and put in new oak. This is the exact opposite! Not to say that it's some kind of "glou-glou" light red, as Carignan always offers lovely material and dark fruit flavors, but the wine is elegant and nuanced. There is finesse to the tannins and great acidity. A Roussillon that drinks like a Burgundy, if you will.
Romanissa is a small vineyard on red schist soils, named after the rosemary that grows there. This cuvee is 100% Lledoner Pelut, also known in Spain as Garnacha Peluda. It is related to Grenache in some way, and I have heard accounts that it is a very hairy grape, with visible hairs on the skin. The grapes are macerated for 4 days, whole cluster, in fiber glass, then pressed and racked into demi-muid for aging. The burly character of the variety is present here, but paired with elegant tannins and nice acidity and structure from the schist.
Touriga Franca, Tinta Roriz and Touriga Nacional are the predominant varieties in this certified-organic, 2-hectare vineyard called Pousado planted by the estate in 1998. Like all Infantado vineyards, this one is ranked "Class A ", the highest classification in the Douro. The wine is made just like its other dry red blend: the bunches are hand-harvested, mainly destemmed and fermented spontaneously with native yeasts in stainless steel lagares with robotic treaders built to mimic the gentleness of the old tradition of foot treading. The wine is aged for 18 months in 300-liter French oak barrels (little to none of it being new) and bottled without fining or filtration. A sensational value!
Natalino Del Prete and his daughter Mina farm 10 hectares of mostly Negroamaro and Primitivo vines just north of Lecce in southern Puglia. Certified organic since 1994 (believe it or not, one of the first estates in Italy to do so), their vineyards are never treated with any chemicals (they look quite wild!) and the vinification is decidedly old-school, with minimal intervention and no sulfur added at any point, including bottling. Jules Dressner calls them "unpretentious peasant wines," and considering how long they've been making "natural wine" without calling it anything but "our wine," he's got a point! The Primitivo 'Nataly' is from 40 to 70 year-old vines planted on clay soils. There is always a hint of a rusticity and aromas of roasted meat, blackberry, earth and spice with the Del Prete wines, so they are not for everyone, but there are many fans of their wines who cherish their authenticity and Puglian charm.
The ‘Tin’ cuvées are the most innovative wines being made at Montesecondo. The name is an homage to Silvio’s North African heritage (“Tin” means clay in Arabic); the ‘Tin’ wines are fermented and aged in clay amphora. The white 'Tin' is produced from a parcel that is primarily Trebbiano Toscano interplanted with a bit of Malvasia. The grapes are destemmed and placed in 250 to 350-liter unlined amphora to ferment for six months, and then bottled unfined and unfiltered. The wine shows aromas of ripe stone fruit and the palate is more lifted than many orange wines made with extended skin contact, perhaps due to the relatively tame personality of Trebbiano Toscano. The texture is soft rather than rugged with crisp acidity and delicate tannins showing flavors of tart white peach and fresh citrus fruit. Fascinating on its own, I think that it would be an easy match for all kinds of food: try it with rich pasta dishes, olives and cheese, white fish, grilled chicken or artichokes. - Andy Paynter /// This was Andy's old tasting note for the 2016 Trebbiano Tin, which was spot on and consistent on tech, with maceration now averaging between 6-8 months depending on the vintage. I recently opened a bottle of the Tin 2019 and I can say it's the best vintage of the wine I've ever had. Silvio has clearly found a way to utilize skins and amphorae to achieve a delicate mouthfeel and an added layer of complexity to the wine, without overdoing it. All of the flavors and textures are harmonious and balanced, it's a success!
Arianna Occhipinti’s wines have taken the wine world by the storm. Most people had written off Sicily as a bastion of commercial, over-cropped wines, but when they tasted Arianna’s soulful and balanced examples of Nero d’Avola and Frappato they were forced to take notice and reassess what Sicilian wine can be. This is a cuvée made up of young vines and new plantings, and represents a value in her lineup. The wine is light and fresh with flavors of tart cherry and herb. Serve with a light chill.
Comprised of 1/3 Chardonnay, 1/3 Pinot Noir, 1/3 Pinot Meunier, mostly from a 2015 base with inclusion of reserve wines. Bottled without dosage, this still has a fine sense of energy and depth on the palate due to great farming and long lees-aging. The nose tends towards orchard fruit, citrus peel, and pear skin, with fine biscuity after-aromas. The palate shows a fine bead and with a good balance of concentration, minerality, and a bracing, zesty finish.