{"title":"Montecorneo 570","description":"\u003cp\u003eWe are thrilled to be working with Sara and Federico Gallina from Montecorneo 570, a small winery and organic farm located in Umbria, Italy - more specifically in the tiny parish of Sant’Andrea d’Agliano, in the province of Perugia. Now in its fifth generation, Sara (pictured above) and her brother Federico are running the estate with the help of their parents, Maria Cristina Ceccucci and Fausto Gallina. Following the principles of organic and biodynamic agriculture, they grow wheat, fruit, olives and grapes, and raise livestock as well.\u003c\/p\u003e\n\u003cp\u003eFor white grapes, Grechetto is a major part of the plantings along with some Malvasia and Trebbiano Spoletino. For reds, her grandpa loved Montepulciano and decided to plant it, even though it is traditionally grown in Abruzzo, and there are some Merlot vines as well. Grechetto is a thick-skinned grape that is resistant to mildew and has a history in Umbria for producing sweet wines. It's a small part of the blend in Umbria's most recognized white wine, Orvieto DOC, but in the area around Perugia, it seems to hold more importance. Sara explained that the name of one of their wines, Hambre (\"hunger\" in Spanish, inspired by a Neruda poem), comes from an old adage that \"you'll never be hungry if you use the Grechetto grapes until the end.\" Apparently, most winemakers in the area nowadays only use the first press of Grechetto, because the juice has a tendency to quickly turn amber in color with exposure to oxygen. The skins also impart tannic structure to the juice, so the latter part of the press of Grechetto is typically not used. Sara and her brother do things the old fashioned way, using all of the Grechetto.\u003cstrong\u003e Leonia\u003c\/strong\u003e is a fresher white from direct press, with minimal exposure to oxygen and no skin contact, \u003cstrong\u003eHambre\u003c\/strong\u003e is made from the second part of the press, with more amber hue and tannic structure. They also continue to produce the traditional wine of the estate, the \u003cstrong\u003eBianco di Sant'Andrea\u003c\/strong\u003e, which is a nod to how their grandparents' generation \"solved the problem\" of Grechetto, by blending grapes to balance Grechetto's tannic structure with the aromatics and freshness of Malvasia and Trebbiano Spoletino. \u003c\/p\u003e\n\u003cp\u003eThe rest of the wines on offer today come from their red grapes. \u003cstrong\u003eTilt\u003c\/strong\u003e, their incredibly delicious rosato (rosé), and \u003cstrong\u003eAllius\u003c\/strong\u003e, are made from Montepulciano. As mentioned before, Sara and Federico's grandfather liked Montepulciano, so he planted it even though it is a grape from Abruzzo. We can't complain, as both wines are excellent, balanced and expressive, with fullness and elegance. \u003cstrong\u003eTravento\u003c\/strong\u003e is a fresh, medium-bodied Merlot made in a \"millefeuile\" style, where destemmed grapes are layered with whole clusters in a tank before press (after alcoholic fermentation), in order to create a delicate style of wine that nonetheless yields more substance than a carbonic maceration approach (for example).\u003c\/p\u003e\n\u003cp\u003eToday through  \u003c\/p\u003e","products":[{"product_id":"montecorneo-2022-bianco-di-s-andrea-igt-umbria-bianco","title":"Montecorneo 2022 Bianco di Sant'Andrea IGT Umbria","description":"\u003cp\u003eHarkening back to an old, regional style, the Bianco di Sant'Andrea is a blend of Grechetto, Malvasia and Trebbiano Spoletino. Winemaker Sara Gallina explains that in order to \"solve the problem\" of Grechetto, her grandparents' generation would employ other local varieties. Here, the tannins of Grechetto are balanced by the aromatics and freshness of the Malvasia and Trebbiano. An homage to her grandparents, Sara chose to use the original label from the estate (which we love!). Beyond the historic context, the wine is fascinating and delicious! A very light amber hue in the glass, with subtle texture and floral aromatics. The marriage of the three varieties is perfect.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes from the Montecorneo website:\u003c\/strong\u003e We have always produced grapes from this vineyard for our house passito wine, because its fortunate hillside location encourages the development of the Botrytis Cinerea fungus. The Trebbiano and Malvasia grapes are harvested in mid-September and left to macerate for a couple of days to allow for a fermentation boost. The Grechetto, the lower part, is harvested and pressed immediately. The grapes ferment and age in stainless steel. Bottling takes place the following spring and wine is kept at least a year in the bottle before being released for sale. This vineyard still has a fresh air, despite its age, so we invested three years in its restoration, together with our friends at the Lumiluna winery, and today we also vinify it as a dry version. The label was the original one from our grandfather Guido, from the 1980s, with which he sold demijohns of wine and wine by the liter. A story within a story, which still resonates with us today.\u003c\/p\u003e","brand":"Fruit of the Vines","offers":[{"title":"Default Title","offer_id":48056673403105,"sku":"30950","price":26.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3790\/6145\/files\/MontecorneoSAndrea.jpg?v=1772912651"},{"product_id":"montecorneo-2023-travento-igt-umbria-rosso","title":"Montecorneo 2023 Travento IGT Umbria Rosso","description":"\u003cp\u003eTravento is a fresh, medium-bodied Merlot made in a \"millefeuile\" style, where destemmed grapes are layered with whole clusters in a tank before press, in order to create a delicate style of wine that nonetheless yields more substance than a carbonic maceration approach (for example). Crunchy, with pretty fruit and medium tannins. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes from the Montecorneo website:\u003c\/strong\u003e Harvested during the coolest hours of the day. In the cellar, we destem a portion and compose the steel fermentation tank with a \"thousand-leaf\" layering. We alternate a layer with stems and a layer without stems, and once the assembly is complete, we close the fermentation tank, without ever opening it. At the end of the alcoholic fermentation, we open and drain, then the aging continues in steel. Bottling takes place the following spring.\u003c\/p\u003e\n\u003cp\u003eThe label is a painting by Francesco seen and taken in his studio on Rue Rivoli, very small and very powerful thanks to the clarity of the line in its single color. Travento is so named after having just escaped a hailstorm in 2020, thanks to the orientation of the rows that allowed the bunches to survive. It ferments this way because we like to return the flesh of the Merlot to the wine, not its skins.\u003c\/p\u003e\n\u003cp\u003eLabel artwork by \u003ca href=\"https:\/\/www.instagram.com\/francesco59rivoli\/\" title=\"Link to instagram\" target=\"_blank\" rel=\"noopener\"\u003eFrancesco 59\u003c\/a\u003e\u003c\/p\u003e","brand":"Fruit of the Vines","offers":[{"title":"Default Title","offer_id":48056673468641,"sku":"30954","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3790\/6145\/files\/MontecorneoTravento.jpg?v=1772912653"},{"product_id":"montecorneo-2024-leonia-igt-umbria-bianco","title":"Montecorneo 2024 Leonia IGT Umbria Bianco","description":"\u003cp\u003eLeonia is made from the first part of the press of Grechetto, from two different passes in the vineyard. The idea is to minimize exposure to oxygen and skins, and produce a fresh white. Mission accomplished! It's certainly fresh, but also has lovely medium body and some texture and weight on the mid-palate. Mineral and long. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes from the Montecorneo website: \u003c\/strong\u003eTwo batches of Grechetto are harvested ten days apart, starting in early September. The grapes are pressed fresh with a pneumatic press. The pressing is very gentle, avoiding contact with oxygen and without involving the skins. The batches ferment separately in steel, then they are assembled to spend the winter in concrete. The idea was born in the vineyard, trying to find a way to talk about what lies behind the tannic part of Grechetto, but also trying to understand its heart. \u003c\/p\u003e\n\u003cp\u003eIn the parish of Sant'Andrea in 1763, \"an ancient Roman inscription\" was found which mentioned \"Allio of the Lemonia tribe (to whom we dedicate Leonia) and centurion of the XIII Legion.\" The place probably took its name from this family, which is also mentioned in other inscriptions and which may have had a villa here.\u003c\/p\u003e\n\u003cp\u003eIllustration by \u003ca href=\"https:\/\/www.instagram.com\/luciawait\/?hl=en\" title=\"Link to IG account\" target=\"_blank\" rel=\"noopener\"\u003eLucia Biancalana\u003c\/a\u003e\u003c\/p\u003e","brand":"Fruit of the Vines","offers":[{"title":"Default Title","offer_id":48056673534177,"sku":"30952","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3790\/6145\/files\/MontecorneoLeonia.jpg?v=1772912655"},{"product_id":"montecorneo-2023-allius-igt-umbria-rosso","title":"Montecorneo 2023 Allius IGT Umbria Rosso","description":"\u003cp\u003eAllius is made from Montepulciano grapes that Sara and Federico's grandfather planted. He liked Montepulciano, so he planted it, even though it is historically from Abruzzo. Harvest is at the end of September and winemaking is traditional, with destemmed grapes and 2-3 week maceration, concrete tanks for fermentation and stainless steel for aging. Sara thinks the 2023 will age very well, and we think it's also delicious right now, albeit definitely a wine to have with dinner. \u003c\/p\u003e\n\u003cp\u003eNotes from the Montecorneo website: We harvest during the coolest hours of the morning. In the cellar, we destem and partially press the grapes. The grapes ferment in concrete tanks with the help of three\u003cbr\u003edaily pumping overs in the initial phase. Each fermentation proceeds in its own way, and we intervene accordingly. After the completion of fermentation and malolactic transformation, the grapes are racked in steel tanks and the maturation continues in cement. In the parish of Sant'Andrea in 1763, \"an ancient Roman inscription\" was found in which \"Allio (to whom we dedicate Allius) of the Lemonaia tribe and centurion of the XIII legion\" was mentioned. From this family, whose name is also mentioned in other inscriptions and who perhaps had a villa here, the place probably took its name.\u003c\/p\u003e\n\u003cp\u003eIllustration by \u003ca href=\"https:\/\/www.instagram.com\/luciawait\" title=\"Link to instagram\" target=\"_blank\" rel=\"noopener\"\u003eLucia Biancalana\u003c\/a\u003e\u003c\/p\u003e","brand":"Fruit of the Vines","offers":[{"title":"Default Title","offer_id":48056673566945,"sku":"30949","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3790\/6145\/files\/MontecorneoAllius.jpg?v=1772912657"},{"product_id":"montecorneo-2024-tilt-igt-umbria-rosato","title":"Montecorneo 2024 Tilt IGT Umbria Rosato","description":"\u003cp\u003eA delicious, savory rosato from Montepulciano grapes. Fruity and flavorful, but completely dry with nice cut in the finish. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes from the Montecorneo website:\u003c\/strong\u003e Harvested during the coolest hours, destemmed and partially crushed, it ferments in concrete tanks with the addition every three days of fresh must. It finishes fermenting in steel and ages over the winter inconcrete. It is bottled the following spring and continues to age in the bottle, managing to stabilize and enhance its most vertical and savory aspect, embracing the crisp red fruit, every year.\u003c\/p\u003e\n\u003cp\u003eThe label is a painting by Francesco seen and taken in his studio on Rue Rivoli. We liked the power of the line and the combination of colors and sensations, which are the same ones that drive us crazy. We really enjoy this wine with Umbrian pork charcuterie and our own cured meats, and it's perfect at any time of day.\u003c\/p\u003e\n\u003cp\u003eLabel artwork by \u003ca href=\"https:\/\/www.instagram.com\/francesco59rivoli\/\" title=\"Link to instagram\" target=\"_blank\" rel=\"noopener\"\u003eFrancesco 59\u003c\/a\u003e\u003c\/p\u003e","brand":"Fruit of the Vines","offers":[{"title":"Default Title","offer_id":48056673599713,"sku":"30953","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3790\/6145\/files\/MontecorneoTilt.jpg?v=1772912659"},{"product_id":"montecorneo-2024-hambre-igt-umbria-bianco","title":"Montecorneo 2024 Hambre IGT Umbria Bianco","description":"\u003cp\u003eHambre (\"hunger\" in Spanish), comes from an old adage that \"you'll never be hungry if you use the Grechetto grapes until the end.\" Apparently, most winemakers in the area nowadays only use the first press of Grechetto, because the juice has a tendency to quickly turn amber in color with exposure to oxygen. The skins also impart tannic structure to the juice, so the latter part of the press of Grechetto is typically not used. Sara and her brother Federico do things the old fashioned way, using all of the Grechetto. This is not really a skin contact wine, but there is amber hue in the glass. By no means overly tannic, it does have some grip, and would likely be a fantastic pairing with meats, cheeses, or a homemade pasta with light cream sauce, mushrooms and artichokes that I saw on Montecorneo's instagram that looked absolutely delicious!  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes from the Montecorneo website:\u003c\/strong\u003e The grapes are the same as from Leonia, but they are processed after the soft pressing of Leonia in a vertical press, in contact with oxygen. This allows us to make the tannin less astringent, and fermentation continues without contact with the skins in steel. The amber color comes from a concentration of color, not from maceration. At the end of fermentation, the batches are assembled in steel. The goal of this vinification was to better understand the Grechetto skins and \"not throw anything away.\" \"Hambre,\" meaning hunger, is a tribute to the rustic nature of the Grechetto skins. The painting found in Francesco's studio on Rue Rivoli depicts Amber and everything aligned in the shades of amber that the colors and the wine demonstrate. Dedicated to the knowledge that enhances, instead of throwing away!\u003c\/p\u003e\n\u003cp\u003eLabel artwork by \u003ca href=\"https:\/\/www.instagram.com\/francesco59rivoli\/\" title=\"Link to instagram page\" target=\"_blank\" rel=\"noopener\"\u003eFrancesco 59\u003c\/a\u003e\u003c\/p\u003e","brand":"Fruit of the Vines","offers":[{"title":"Default Title","offer_id":48056673632481,"sku":"30951","price":21.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/3790\/6145\/files\/MontecorneoHambre.jpg?v=1772912661"}],"url":"https:\/\/chambersstwines.com\/collections\/montecorneo-570.oembed","provider":"Chambers Street Wines","version":"1.0","type":"link"}