Famoso di Cesena, a native grape of Romagna, was first documented in 1437 but had all but disappeared by the early 1900s. In 2000 two old rows of vines were spotted in Mercato Saraceno (Forlì) and the owner knew it was Famoso. Today the grape is being revived by a group of winemakers who are convinced that the unique features of this grape variety should not be lost. Davide and Mauro at Villa Venti are growing Famoso on red clay and Messinian-age sand. Serenaro is fermented in stainless steel and aged six months on the lees then matured four months in bottle. No added yeasts and minimal sulfur is added. The result is a very aromatic wine with floral/lavender notes and hints of dried fruit. On the palate, it’s refreshing with citrus peel and nice minerality. Perfect with fish, fresh cheese and all'ascolana (fried stuffed olives). Christine Manula
Just last night we opened a bottle of Serenaro at home - it had been a while (and I'm not sure my wife had never tasted it) - and it was stunning. We had seconds, and thirds, and then the rest - not usually the pattern since my exuberant glugging is usually balance by my wife's more modest consumption, but she loved the wine. And it was incredible with the clams I'd bought from Alex at Blue Moon - it was great to see them back at the market! I made risotto - Vialone Nano rice (about 1.5 cups), 2 dozen steamed and chopped clams, one clove of garlic, 1/2 chopped red onion, a TON of chopped parsley, and about a cup of cooked sweet corn. I sauteed the garlic and onion in olive oil with some Espelette pepper (ground, that is) and used the broth from the clams stretched with vegetable stock. The whole thing took 30 minutes and with the Serenaro it was... I think the technical term is killer. Welcome back Captain Alex! Jamie Wolff
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