Roscioli Wine Club Tasting Notes | 12 | Spring 2020 Wine Club 2 Reds Only

In Wine Club Tasting Notes by Riccardo Mazzoni3 Comments

 

 
 

'A RINA, 2017
ETNA ROSSO D.O.C.
GIROLAMO RUSSO



Grapes: Nerello Mascalese 94%, Nerello Cappuccio 6%
Region: Passopisciaro (Catania) - Sicilia
Pairings: Risotto with red meats or mushrooms, grilled meat and aged cheeses.
Drink By:
Ready, but it can rests some more years.
Notes: This wine comes from vulcanic and sandy soils, rich in minerals, on the northern slopes of Etna. Fermentation happens in temperature controlled by stainless steel and plastic tanks, after it rests for eight days on the lees and other ten days on skins
Description: Spread on the north side of Etna, between 650 and 780 meters, the company has 15 hectares of vineyards on it's property, framed by hazel and olive groves. In 2005 Giuseppe Russo renewed it, giving it the name of his father and preserving the family legacy native of Passopisciaro, one of the villages at the center of the great Etna's red wines reinaissance.

 
 

NOBILE DI MONTEPULCIANO D.O.C.G., 2015
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.

 
 

ARCHÉ, 2015
COLLI TORTONESI D.O.C.
LA COLOMBERA



Grapes: Croatina 100%
Region: Tortona (Alessandria) - Piemonte
Pairings: Aged prosciutto and cheeses, stewed meat, stuffed vegetables. Great if paired with Montebore Cheese, Salame Nobile del Giarolo and original Torino's breadsticks.
Drink By: Ready.
Notes:
The soils are clayey and rich in limestone, thanks to the local marl of Sant'Agata, a chalky formation of which the contribution in the production of elegant and fragrant wines has been demonstrated. Compared to other areas of Tortonese, the climate of the hamlet of Vho, where La Colombera is based, it is hotter and dryer, so much that the ripening of the grapes is earlier, compared to other areas.

Description: In the small village of Vho, just 5 kilometers from Tortona, the 22 hectares of vineyards are almost all merged with the cellars and are the beating heart of Colombera. La Colombera is confirmed as one of the reference wineries in the Tortonese area, a land suited to viticulture which has shown great liveliness and attachment to the territory. Observe the vitality of Elisa Semino, at the helm of the winery, founded in 1937 by her grandparents and managed for many decades by her father Piercarlo.

 
 

MONDINO, 2016
BARBARESCO D.O.C.G.
PIERO BUSSO



Grapes: Nebbiolo 100%
Region: Treiso (Langhe), Piemonte
Pairings: Aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms.
Drink by: Best after 2022 and before 2030.
Notes: The vines are planted on a limestone-clay soil with South-West exposure at 320 meters above sea level. Fermentation and maceration happen in steel tanks at a controlled temperature of 28-30 ° C, then it is aged for 24 months in big oak barrel.
Description: The Piero Busso farm was born in 1953 in Neive, in the heart of the Langhe. It is a small family-run company: Piero, with the help of his wife Lucia and their children, Emanuela and Pierguido, follows all the stages of wine production, from the vineyard to the cellar. The watchword of the Busso family is: Wine with respect for the territory. The company cultivates 10 hectares, all organically, and thanks to a careful selection of the vines, the peculiar characteristics of the soil and the ideal exposure of the vineyards, there are all the conditions for the production of quality wines. The Mondino Barbaresco comes from the 55-year-old Balluri vineyard, compared to the other Barbaresco Cru produced by the company (Gallina, Albesani, San Sunet) is the most easily approachable, always elegant but less structured than the others. A bit young, I would wait a few years before drinking it together with a white truffle tagliolini.

 
 

FOGLIO 11
UMBRIA ROSSO I.G.T.
CALCABRINA FATTORIA BIODINAMICA



Grape: Sagrantino 100%
Region: Montefalco (Perugia) - Umbria
Pairings: Grilled steak or lamb, pasta with sausages and porcini mushrooms or black truffle, aged cheeses.
Drink by: Ready, but it can rests some more years.
Notes: Biodynamic agriculture, spontaneous fermentations with indigenous yeast, low sulfite, no filtration no clarification, aged 24 months in big oak barrel.
Description: The Calcabrina Agricultural Company is a family-run farm located near Montefalco, active in the field of viticulture and the production of goat cheeses. Diego Calcabrina, born in 1980, is the essence of this small farm together with his father Angelo. The business changed from "farm" to Farm in the early 2000s and since 2005 to organic and biodynamic management. The animals were included in the project precisely to have natural fertilizers with which the Sagrantino vineyards feed. The vineyards are located at 400 meters above sea level just behind Montefalco, with a north-east exposure. It is a total of 2 hectares planted in Sagrantino about 15 years ago. The breeding is spurred cordon, the ground is rich in skeleton mixed with clay and has an important presence of sandstone. A total of four thousand bottles. Natural winemaking, manual harvest, spontaneous fermentations, no sulfur dioxide addition, in short: a genuine wine that is a child of respect for nature and the territory. Perfect during a nice grilled meat, tannin and structure to sell but with an extraordinary freshness, a real discharge of energy.

 
 

RISERVA, 2016
CANNONAU DI SARDEGNA D.O.C.
CANTINA VIKEVIKE



Grape: Cannonau 100%
Region:
Mamoiada (Nuoro) - Sardegna.
Pairings:
Pecorino cheese, sheep meat, braised veal, or with sardinian suckling roasted pig.
Drink by: Ready, but it can rests some more years.
Notes: 90 years old vines, very low yield, organic agriculture, spontaneous fermentation, aged 2 years in Oak barrel and 8 month in the bottle. Only 2500 bottles are produced for this vintage.
Description: The VikeVike winery was born from the desire and passion of Simone Sedilesu, a young winemaker born in Mamoiada from a family that has been making wine for generations. Growing up among the rows with his brothers and cousins, supporting his grandfather since he was a child, he then learned the art of making wine from his father. After graduating in oenology and several experiences abroad Simone made the decision to create his own cellar: VikeVike. A well-defined and strongly identifying production philosophy of the territory: the wine is made first of all in the vineyard, with great attention to it, in the cellar it is only necessary to guide it without being invasive. Since the 2016 vintage, a small centenary vineyard has been acquired from which Simone derives this splendid Riserva, a wine that needs a few years to express itself at its best but that is worth waiting for, power and elegance supported by an out of the ordinary freshness, a true expression of the Mamoiada wine territory in your glass.

 
 

NERVO FONDETTA, 2015
BARBARESCO D.O.C.G.
AZIENDA VITIVINICOLA RIZZI



Grape: Nebbiolo 100%
Region: Treiso (Langhe) - Piemonte
Pairings: Game meat, stew and roasted beef. Pasta with wild boar ragout. Aged cheeses such as Parmigiano Reggiano. Pairs perfectly with a "Castelmagno" cheese and crushed Piedmontese "Tonda Gentile" hazelnuts risotto.
Drink by: Best after 2023 and before 2028.
Notes: The manual harvesting of the grapes usually takes place the first ten days of October. Fermentation and maceration occur in steel tanks at controlled temperatures for about 3/4 weeks, aging is carried out for about 12 months in Slavonian oak barrels and then 8 month in cement tanks.
Description: The Rizzi winery was born in 1974, on the old family farms of the nineteenth century, thanks to Ernesto Dellapiana. Growing up with the passion of the land and vineyards, Ernesto decided in 1973 to abandon the city and set up a paper converting industry, to pursue his greatest passions: wine, the vineyard and the Langhe area. Ernesto decides to give it the name Rizzi, like the farmhouse that dominates the homonymous Cru. Over the years Ernesto has always been committed to a constant expansion and improvement of the cellar, making it, with its 35 hectares, one of the most important and fascinating wineries in the Barbaresco area. In 2004, with the entry into the cellar of Jole and Enrico, Ernesto's sons, the aspects dedicated to marketing and sales, the technical management of the farm and the cellar were also improved. Today Rizzi represents one of the most interesting realities in Piedmont, thanks to its Barbaresco, truly capable of conquering thanks to its power, combined with a surprising balance and elegance. The Barbaresco Nervo, one of the three Barbaresco cru produced by the company, is characterized by greater tension, verticality and freshness than Pajorè and Rizzi.

 
 

BRUNELLO DI MONTALCINO D.O.C.G., 2013
LE RAGNAIE



Grape: Sangiovese Grosso 100%
Region:
Montalcino (Siena) - Toscana
Pairings:
Grilled meat, stewed wild boar, pasta with beef or pork ragout, roasted lamb with potatoes, Pecorino cheese.
Drink by:
Ready or before 2023.
Notes:
All farming is done organically (certified). The grapes are fermented in cement tanks without the addition of yeast and left on their skins for nearly three weeks. From here the juice is gravity fed into 25hl Slavonian vats where they gently rest for 3 years. The wines are then racked and blended and then off to bottle for an addition year of aging.
Description:
2013 could have been a tricky year for Montalcino. The spring was cool and wet, and growers had to be vigilant in order to avoid diseases. The summer was uneven, with some cool periods in August and no heat spikes. A good September helped to end the ripening period, and the bunches remained healthy. The vineyard is located at the 'Passo del Lume Spento,' the highest point of the entire Montalcino area, about 600 meters above sea level. The 5 hectares used for the production of this Brunello, facing south-west towards the sea and surrounded by forests, have vines over 40 years old, grown according to the principles of organic farming. At Le Ragnaie no product of chemical synthesis is inserted in the vineyard.

 
 

CRUCIMONACI, 2014
ETNA ROSSO D.O.C.
VALCERASA - AZ. AGRICOLA BONACCORSI



Grape: Nerello Mascalese 80%, Nerello Cappuccio 20%
Region: Randazzo (Catania) - Sicilia
Pairings: Roasted red meat, home made pasta with a meat based ragout, strong aged cheeses.
Drink by: Ready or before 2023.
Notes: Sandy, vulcanic soil, rich in minerals,vineyard at 750 meters above sea level, spontaneous fermentation with indigenous vulcanic yeast, no filtration or clarification, ages for 48 months in steel cask, than 12 months in oak barrel and 12 in the bottle.
Description: Etna wines are nowadays among the most important and elegant wines in Italy. The context is unique and every winery has its pecularity. Valcerasa is an artisan reality carried on by Alice Bonaccorsi and her husband in Contrada Crocemonaci (Catania). 
This stunning winery on the Etna's slopes is loaded with gnarly old vines, while the newer plantings are the offspring of a massal selection from the best old vines on the original Estate.

 
 

FRUPA, 2013
VESUVIO PIEDIROSSO SUPERIORE I.G.T. 
SORRENTINO VINI



Grape: Piedirosso 100%
Region:
Boscotrecase (Napoli) - Campania
Pairings:
Chicken meat, 'Cacciatora' rabbit, beef meatballs with tomatoes sauce, eggplant or courgette parmigiana.
Drink by:
Ready or before 2026.
Notes:
The vineyard is oriented toward the Gulf of Naples from one side and Vesuvius on the other, vines are pre-philloxera and the roots sink into complex and fertile soils formed by lapillus, black sand, pumice and ash (volcanic sandy soil), organic agriculture. The vinification occur in steel cask and ages for 12 months in Allier oak barrels and then three months in bottle before leaving the cellar. Native varieties. Ungrafted vines.
Description:
Paolo Sorrentino and his wife Angela inherit the family vineyards and with dedication for the production of Vesuvian wines, for fruit and vegetable cultivation, they recover all the varieties preserved by their ancestors. Thanks to Benny Sorrentino, Paolo's daughter, some changes heppened in the last 15 years to a gradual shift in the vineyards breeding methods, in their management and in winemaking techniques. They switched to guyot and, to recent experimentation with the double inverted and the spurred cordon. The management of soils and vineyards has turned towards organic and bio-sustainable, with a recent experiment of composting the prunings enriched with manure and left to ferment.

 
 

PAJORÉ, 2015
BARBARESCO D.O.C.G.
AZIENDA VITIVINICOLA RIZZI



Grape: Nebbiolo 100%
Region: Treiso (Langhe) - Piemonte
Pairings: Game meat, stew and roasted beef. Pasta with wild boar ragout. Aged cheeses such as Parmigiano Reggiano. Pairs perfectly with a "Gorgonzola" cheese, red radicchio and crushed nuts risotto.
Drink by: Ready, but best after 2023 and before 2028.
Notes: Obtained by Nebbiolo grapes from the Pajore Cru, on the highill of Treiso. 25 years old vine situated at 300 meters above sea level. Fermentation and maceration occur in steel tanks at controlled temperatures for about 3/4 weeks, aging is carried out for about 12 months in Slavonian oak barrels and then 8 month in cement tanks.
Description: The Rizzi winery was born in 1974, on the old family farms of the nineteenth century, thanks to Ernesto Dellapiana. Growing up with the passion of the land and vineyards, Ernesto decided in 1973 to abandon the city and set up a paper converting industry, to pursue his greatest passions: wine, the vineyard and the land of the Langa. Ernesto decides to give it the name Rizzi, like the farmhouse that dominates the homonymous cru. Over the years Ernesto has always been committed to a constant expansion and improvement of the cellar, making it, with its 35 hectares, one of the most important and fascinating realities in the Barbaresco area. In 2004, with the entry into the cellar of Jole and Enrico, Ernesto's sons, the aspects dedicated to marketing and sales, the technical management of the farm and the cellar were also improved. Today Rizzi represents one of the most interesting realities in Piedmont, thanks to its Barbaresco, truly capable of conquering thanks to its power, combined with a surprising balance and elegance. The Barbaresco Pajorè, one of the three Barbaresco cru produced by the company, is characterized by greater structure, complexity and persitence than Nervo and Rizzi cru. 







ROSSO DI CONTRADA - PARRINO, 2016
TERRE SICILIANE I.G.T.
MARABINO



Grape: Nero d'Avola 100%
Region: Noto (Siracusa) - Sicilia
Pairings: Grilled meats, stews, pasta with wild boar ragout, high quality burgers, Pasta "Alla Norma" with salty ricotta on top.
Drink by: Ready, but it can rests some more years.
Notes: Biodynamic, without herbicides, without chemical or synthetic treatments or fertilizers. Native yeasts with long macerations in steel only. Less than 6,000 bottles produced.
Description: The uniqueness of this vineyard resides in the soil, it has patchy shades of colors, from black shades to calcareous white and clayey yellow, respectively called "terra niura", "terra ianca" and "terra crita". The northern exposure protects the vineyard from the warm African Sirocco wind, the vines ripen their bunches more slowly, giving an always complete phenolic ripening. Fermented in steel for at least fifteen days, ages in the tank for a year before being bottled, followed by one year of bottle aging. This great sicilian wine takes its name from the hill where it was born, "cozzo del parroco" (priest's head).


 
 

EXTRA VIRGIN OLIVE OILS
Terre del Sovescio

Olive: 100% Itrana
Region: Itri, Lazio
The EVO oil of Terre del Sovescio coming from Itri is rich in polyphenols and produced with natural methods. This Extra-Virgin olive oil has fruity taste with unripe tomato essences and the slightly spicy and persistent finish. The experience starts from the nose with hints of grass, crushed olive and artichoke.  Particularly suitable for seasoning raw dishes and great for grilling fishes and squids. Cold pressed and with only mechanical methods that do not alter the product.  

Tenuta Cavasecca


Olive: 100% Tonda Iblea
Region:  Siracusa, Sicily
Harvested by hand in the first day of October. Cold extracted within 12 hours of the harvest. Always in love with their land, by family tradition, culture and education, in the 90s Antonio and Lucia Ficara bought the Tenuta Cavasecca: 50 hectares with an arboreal heritage of priceless centuries-old olive trees. This EVO oil comes from the Tonda Iblea olives, harvested in the South-East of Sicily. It is less fruity and more intense with green tomato aroma, grassy and spicy on the palate.  Stunning on top of a bruschetta, previously grated with some fresh garlic. Great with soups, legumes and grilled vegetables.


 

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Comments

  1. BRUNELLO DI MONTALCINO D.O.C.G., 2013
    LE RAGNAIE
    Abbiamo aperto questa bottiglia il 2 maggio 2020. Il tappo era morbido comunque fermo e tirato fuori in un unico pezzo. Immediamente erbe aromatiche di tabac riempono la calice, però c’è un demone anche al naso. Beviamo estremamente profondo delle rosso leggero vino e sorridiamo. Il Montalcino è lunghe a finire, per un rosso leggero, molto basso sul’ acido, ma la fatta pulita veloce del’ agnello e patata e vogliamo più.
    Tre di quattro a cena ammettiamo è difficile non notare un tocco di sughero in un vino altrimenti perfetto.
    Complimenti Riccardo e all’enelogo squadra

  2. Always love these instructional videos. Very much appreciate the care and attention to detail. Any advice on best way to enjoy the Rizzi Barbarescos in Red #1 & Red #2 Spring 2020 selections ? Eric

    1. We love that you appreciate them. Follow our new community launching reeeeeally soon and play along with the free quizzes and share all these incredible pics and videos. Enjoy the wines and stories! And visit Community.wine! Stay tuned for the launch.

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