Roscioli Wine Club Tasting Notes | Fall 2020 Wine Club 1, Reds Only

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BARBERA D'ALBA "BRICCO DELLE OLIVE", 2017
PALLADINO



Grapes: Barbera d'Alba 100%
Region: Serralunga d'Alba (Langhe) - Piemonte
Pairings: Summer truffle risotto, stewed and grilled red meat, grilled poultry and lightly aged cheeses.
Drink By: Ready, but it can rest for over 5 years.

Notes: Grapes from Bricco delle Olive's vineyard in Serralunga d'Alba are hand-picked from guyot-trained vines on soils rich in clay and limestone. Vinification happens in traditional in stainless steel containers, while it ages for 15 months in small oak barrels.
Description: The Barbera d'Alba Superiore Bricco delle Olive's by Palladino is born on the hills of the municipality of Serralunga and faithfully expresses its terroir of origin starting from the garment, colored with an intense ruby red, and with the scents that it releases: it recalls hints of black cherries and nutmeg with intriguing balsamic details. The taste is rich and juicy, of excellent softness that attenuates the typical marked citrusy freshness.

 
 

NOBILE DI MONTEPULCIANO D.O.C.G.
CONTUCCI



Grape: Prugnolo Gentile 80%, Canaiolo Nero 10%, Colorino 10%
Region: Montepulciano (Siena) - Toscana
Pairings: Red meat, salami, pasta with ragout and legumes soups.
Drink by: Ready or before 2026.
Notes: After the harvest in the first days of October, the vinification happens while mixing together all the 3 different grape varieties, Prugnolo Gentile, Canaiolo e Mammolo, since the beginning, otherwise the must could have rejections. They follow a fermentation with a long maceration, for at least 20 days. This Nobile is marketed after the second year of aging in wooden barrels, both French and Slavonian barrels.
Description: The origin of this winery is extremely ancient, indeed they are trying to follow the wine techniques of the Etrurian. The soils are mainly of Pliocene origin, with the presence of clay and sand. The oldest sources would trace the origins around the year 1000 AD. What is certain is that already in the mid-fourteenth century the Contucci were among the most prominent families in the city of Montepulciano. Their cellar is very old with natural thick walls, allowing them to keep the temperature steady. The vineyards of this winery are located in one of the best production areas, the altitude varies between 280 and 450 meters.

 
 

CHIANTI CLASSICO, 2017
CASTELLO DEI RAMPOLLA



Grapes: Sangiovese 90%, Cabernet Sauvignon 5%, Merlot 5%
Region: Panzano in Chianti (Firenze) - Toscana
Pairings: Meat ragout risotto, stewed and grilled red meat, game meat and aged cheeses.
Drink By: Ready or before 2023.
Notes:
One of the first winery working with biodynamics in the area, they are masters in a making a classic Chianti Classico. The austere elegance of Sangiovese is enhanced by the addition of small percentages of Cabernet Sauvignon and Merlot. The result is a wine, which is fresh, but also intense and smooth, fruity, full bodied and balanced.

Description: Chianti Classico is one of those wine areas you don't forget. What you see is so beautiful that time seems to stop, put your hands close to your face and as if you are taking a photo, you can print that image in your mind with a click. In the locality of San Donatino, the homonymous company has as it's guideline the idea of ​​making a different wine every year since every vintage is a different expression of the territory. The wine is made in the vineyard, the vintner defines himself as an obstetrician ready to help her bear fruit. In the cellar there is no imposition of temperature, the yeasts are not selected and the grapes ferment spontaneously. The aim is to give a wine to enjoy and without realizing it unconsciously gives you that extra smile. This wine is awakening your senses from a numbness due to the static and flatness of most of the wines you don't even care about the vintage. Unpredictability opens up new emotions and you learn to rediscover yourself.

 
 

LANO', 2016
PALIZZI I.G.T.
TRACLO' VINI



Grapes: Nerello Calabrese, Castiglione
Region: Bova (Reggio Calabria), Calabria
Pairings: Grilled meat. Pairs great with any kind of game meat. Nice pairing with a legumi soup with a crispy garlic bruschetta.
Drink by: Ready or before 2022.
Notes: The vines are trained in sapling, no treatments are made, not even with copper, in these places there is no need, apart from a few rare cases in which a little sulfur is used with the classic tank on the shoulder.
Description: This Calabrian wine presentes itself with immediate energy. A wine with a powerful Ionic three-dimensionality that translates high mountain climatic conditions mitigated by the sea breeze and the eastern sun of Magna Graecia. Balsamic, juicy in the throat, sanguine. An happy condensation of Mediterranean scrub, helichrysum, licorice and pipe tobacco.

 
 

SCHIOPPETTINO "RINERA", 2018
COLLI ORIENTALI DEL FRIULI D.O.C.
RONCHI DI CIALLA



Grape: Ribolla Nera (Schioppettino) 100%
Region: Prepotto (Colli Orientali) - Friuli Venezia Giulia
Pairings: Great with a Cacio & Pepe pasta. Also a nice risotto with a rabbit or duck ragout, fettuccine with mushrooms and parsley, and even grilled lamb.
Drink by: Ready, but it can rests some more years.
Notes: Alcoholic fermentation occurs in steel tanks, with malolactic fermentation. This RiNera ages for 12 months on the lees. The vines are surrounded by forests and their philosophy is biodynamic-friendly. The production does not exceed one kilo of grapes per plant, and the harvest is strictly manual with immediate control and fast vinification.
Description: A strictly family-run winery, Ronchi di Cialla was founded in 1970 by the spouses Dina and Paolo Rapuzzi, who embarked on a specific path of life to which, today, their sons Ivan and Pierpaolo, both agricultural experts, have joined. Located in the province of Udine and exactly in Cialla di Prepotto, this winery takes its name from the valley in which it is located, in whose hills traditionally native grape varieties are grown. The estate has about 26 hectares of vineyards in total, which are conducted according to an integrated agriculture with a very low environmental impact, which exclusively involves the use of contact or organic products, respecting the ecosystem and the balance to the maximum. environmental.

 
 

"CIABOT TANASIO", 2015
BAROLO D.O.C.G.
FRATELLI SOBRERO



Grape: Nebbiolo 100%
Region:
Castiglione Falletto (Langhe) - Piemonte

Pairings:
Roasted guinea fowls, aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms.

Drink by: Ready or by 2025.
Notes: Controlled fermentation and maceration in steel with hair submerged for about 35 days. Malolactic fermentation in steel and matures for at least 24 months in 25 and 50 hl oak botti. Bottling without filtration.
Description: Ciabot Tanasio, an antique name encompassing more than 70 years of history made by the Sobrero family, attentively working the vineyards of the rolling Castiglione hills to obtain their delicate nectar. The nose releases complex varietal aromas, with pungent notes of autumn leaves and spice, complemented by nuances of tanned leather, liquored dried plum, black liquorice, and cocoa powder. The palate develops impressive fruit, bolstered by a solid charge of tannins that will become supple with bottle ageing. A lively acidity drives a lengthy finish well laced with savoury, succulent fruit.

 
 

LANGHE NEBBIOLO, 2018
SCARZELLO



Grape: Nebbiolo 100%
Region: Barolo (Langhe) - Piemonte
Pairings: Pairs great with any kind of poultry, grilled or stewed. Great with a stuffed turkey roll or white ragout fettuccine.
Drink by: Ready, but it can rest for over 5 years.
Notes: It rests from six to eight months in oak barrels, then it completes the process with a further six months of bottle aging.
Description: This winery is the realization of a dream that has belonged to the Scarzello family for generations, and this is what makes this reality unique. The winery is located in Barolo, the heart of Langhe, where a generous land has been offering extraordinary wines for centuries. In a nutshell, this is a "Mini" Barolo: same vineyards and same vinification. The only difference is the time spent in the barrel, which here is deliberately shorter, to preserve the fruity aspect and freshness of the grapes.

 
 

"SILENE", 2018
CESANESE SUPERIORE DI OLEVANO ROMANO D.O.C
DAMIANO CIOLLI



Grape: Cesanese d’Affile 100%
Region:
Cirò (Crotone) - Calabria

Pairings:
Perfect wine to pair with the greatest Roman first courses, such as Carbonara, Cacio & Pepe, Amatriciana and Gricia. Great with a charcuterie and cheese plate.

Drink by:
Ready or before 2023.
Notes:
Each block is fermented separately in concrete vats by natural fermentation and the maceration length is about 10 days. Silene is aged in concrete vats for no less than 1 year, after which is blended and ready to be bottled. Once bottled, this wine rests in our cellar for further 3 months.

Description:
Silene was named after a wildflower, very common in our vineyards, Silene vulgaris. This wine is obtained from 100% Cesanese d’Affile grapes blended from different vineyard blocks, which are on average 30 years old. The vines yield about 1.5-2.0 kg (from 6 to 10 clusters per vine). The vines are trained at ‘ventaglio’ and spurred cordon. The grapes are handpicked, only when the maturation has reached the optimal level.

 
 

CIRO' ROSSO SUPERIORE, 2017
SERGIO ARCURI



Grape: Gaglioppo 100%
Region: Cirò Marina (Crotone) - Calabria
Pairings: Fettuccine with Bolognese ragout, roasted and grilled game meat. Great with aged pecorino, salumi and raw broad beans.
Drink by: Ready or before 2023.
Notes: From vines of 50 years cultivated with alberello traditional method in clay, limestone and sandy soil. Vinification happens pontaneous fermentation with indigenous yeasts in cement tanks. Aging lasts 18 months in cement tanks.
Description: Calabria is a unique region, due to its pedoclimatic characteristics and wine tradition, which has finally become known for what it represents. Also thanks to figures such as Sergio Arcuri, for about ten years one of the greatest territorial standard-bearers: since, in essence, he inherited the family business, making Cirò his essential reason for living. Manual harvesting, organic farming, non-existing chemistry, spontaneous fermentations, refinements in cement: a recovery of tradition, obviously updated to today's knowledge, which is directly linked to the practices and philosophy that great-grandfather Beppe used to implement.

 
 

NOBILE DI MONTEPULCIANO, 2017
PODERI SANGUINETO



Grape: Sangiovese (known as "Prugnolo Gentile") 80%, Canaiolo and Mammolo 20%
Region:
Montepulciano (Siena) - Toscana

Pairings:
Red meat, salami, pasta with ragout and legumes soups.

Drink by:
Ready or before 2024.
Notes:
The grapes are harvested by hand, put into crates, and are immediately brought to the cellar for destemming. Spontaneous and natural fermentation without addition of yeasts, pumping twice a day during fermentation with the marc sinking. Duration of maceration takes around 8-10 days.

Description:
The winery, which belongs to Dora Forsoni who inherited it from the father, owes its name to a historic battle, which saw the Roman army opposed to the Etruscan one. According to the legend, the clash was so bloody that the lands on which today the Poderi lie, theater of the battle, became red with blood ("sangue" in Italian), hence the name "Sanguineto". Wide and multifaceted, after two years spents in oak barrels, it perfectly integrates fruit and spices. Driven by an unusual lightness for the denomination, allows a "compulsive" sipping.

 
 

"NERU DU MUNTI" CORINTO NERO, 2019
CARAVAGLIO



Grape: Corinto Nero 100%
Region: Isole Lipari (Messina) - Sicilia
Pairings: Grilled meat. Pairs great with any kind of game meat. Nice pairing with a legumi soup with a crispy garlic bruschetta.
Drink by: Ready, but it can rest for over 5 years.
Notes: South-west exposure of the vineyards at 300 meters above sea level. The wine rests partly in oak and partly in steel for a year.
Description: Corinto Nero is a native and autochthonous grape variety of the volcanic Aeolian Islands. The vineyards are located in Lipari, in the old crater of Fossa del Monte. The vine survived the phylloxera attacks thanks to the soil composed of ash, sand and pumice. This wine is made from centenary vines, ungrafted, (about half a hectare) and re-grafted (one hectare of new plants).







BARBERA D'ALBA D.O.C., 2019
TREDIBERRI



Grape: Barbera 100%
Region: La Morra (Langhe) - Piemonte
Pairings: The perfect match should be with some home-made "Tortellini" in meat broth. Pairs great with a mushroom risotto, stewed and grilled red meat, grilled poultry and lightly aged cheeses.
Drink by: Ready or by 2025.
Notes: Grapes coming partly from Roero and partly from the vineyards around Borgata Torriglione, near the winery. Barbera is the only vine where Nicola Oberto limits the production and yield per hectare. Alcoholic fermentation takes place exclusively in cement and lasts about 12-15 days. Malolactic fermentation follows in cement or steel. After stabilization, the wine continues to refine for a few months in concrete, steel or fiberglass, before being bottled.
Description: A naked and raw Barbera, not smoothed by any passage in barriques and indeed characterized by a sharp acidity and by an important alcohol content. A full-bodied wine, but with a shorter finish if compared to a Nebbiolo. Nicola believes in a fresh and ready-to-drink Barbera, without frills. This Barbera has a good acidity; helped by scents of red and black fruits, such as plums and currants.


 
 

EXTRA VIRGIN OLIVE OILS

Alfredo Cetrone



Olive: 100% Itrana
Region: Sonnino (Latina) - Lazio
Pairing: Ideal raw on crudités, artichokes, and mushrooms of the forest floor, farro and legume salads, carpaccio and tartare of beef, and fish, raw shellfish, marinated fish, soups, vegetables and legumes, risotto, grilled fish, grilled white and red meats, raw and cooked vegetables, fresh and mature, hard and spun cheese.
Notes:
Manually harvested in October/November. This monocultivar EVO oil has the DOP certification. Extraction method occurs with cold-crushing in a continuous-cycle plant.

Description: The influence of the sea air, the almost continuous exposure of sunglight, the shape of the rocky terrain, the altitude of the olive groves, and the extreme care and attention put into the process of production and transformation, determine the quality of Cetrone Extra Virgin Olive. Their Extra Virgin Olive Oil is extracted exclusively from Cetrone "Monocultivar Itrana" olives, which are healthy, fresh olives hand-picked directly from the tree and pressed the same day, employing a rigorously cold procedure. Its green color with golden reflections, intense fruity flavor with a harmonious hint of almond, a fragrant aroma, and low oleic acidity (always less than 0.2 %), qualify it as truly unique among the extra virgin quality. The essence of Cetrone Extra Virgin Olive Oil is defined by its naturalness, its exceptional organoleptic characteristics, the low oleic acidity, and by its many recognizable therapeutic qualities.




Franci


Olive: 100% Frantoio 
Region: Montenero d’Orcia (Grosseto) - Toscana
Pairing: It matches perfectly with beans starters, grilled red meat, salmon carpaccio, tomato salad, amberjack marinade, cream of legumes, artichoke risotto, gratin shellfish, grilled squid, baked rabbit, grilled chicken and goat cheese.
Notes:
Hand-picked in October/November. Extraction method occurs with cold-crushing in a continuous-cycle plant.

Description: Franci Olive Farm was established in the 1950s on the hills of Montenero d’Orcia, a small hamlet at the foot of Mount Amiata, which dominates the landscape of the Orcia Valley in Tuscany, when brothers Franco and Fernando Franci purchased a historic olive grove called Villa Magra and renovated an ancient barn to turn it into an olive mill. The year 1995 represents a turning point for the history of the farm. In fact, it marks the collaboration between Fernando and his son Giorgio, who adds to his dad’s experience a new charge of enthusiasm and entrepreneurship.


 

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