For those of you lucky enough to be attending Vinitaly in Verona next week I'd like to urge you to visit these fantastic folk and taste their marvelous wines. Please also send my warm regards to all as sadly I will not be able to make it this year.
Vittorio Navacchia of Tre Monti in Hall 7 stand E9
Antonio Fattori and Giorgia Costa of Fattori Wines in Hall 5 stand E5
Piero Brillado of Terre Astesane at the Consorzio Tutela Vini d’Asti e del Monferrato, in Hall 9 Stand 2 b3
Marco Tamborelli of Boroli in Hall 9 Stand H2
Susanna Crociani of Cantine Crociani in Hall 8 Stand B14
Fabio Sireci of Feudo Montoni in Hall 2 Stand F99
Monika and Klaus Pfitscher of Pfitscher in Hall 6 Stand B3
Feudo Montoni and Poderi San Lazzaro wines mixed case for the Spring as follows:
Vivid flavors, supple mid-palate and mouthwatering crispness are the hallmarks of carefully crafted dry Insolia. These characteristics ensure that it will pair flawlessly with many salads and vegetarian dishes, as well as fresh, simply prepared seafood, most notably shellfish. The wine’s mineral backbone and brisk acidity will serve as a counterpoint to richer fish dishes, while also standing up to higher-acid preparations,
such as those incorporating tomatoes or citrus juices. Consider ceviche or a Mediterranean-style seafood salad. Serve chilled (10°C).
Rosso Piceno Podere 72 (4 bottles)
Made from a blend of 50% Montepulciano and 50% Sangiovese grapes grown in predominantly calcareous clay soil with a vine density of 4000 vines per hectare, this Rosso Piceno has pure and clean aromas with a prevalence of berries, especially red berries. A wine of good structure and elegance with excellent equilibrium on the nose and the palate, it is intense ruby red in colour. The wine is aged in oak barrels for 6 months where natural malolactic fermentation occurs and this is followed by a further 6 months aging in the bottle.
Grifola Montepulciano (2 bottles)
Made from 100% Montepulciano grapes this is a deep, rich wine with a plush core of sweet, dark fruit that gradually emerges as the wine sits in the glass. This mouthwatering, full-bodied red offers notable elegance and balance and is a truly powerful and delicious wine of great character and fruity abundance. The wine is aged in French barriques for 16 months where natural malolactic fermentation occurs and this is followed by a further 6 months aging in the bottle. Total production <5000 bottles.
March Tasting Tip
Your sense of smell is most acute and least influenced by food just before lunch or dinner. Because most of us are not at our best in mid-afternoon, believe it or not mid-to late morning is actually the ideal time to taste.