The Brunello from Castelnuovo dell' Abate

Le Vigne

Several traditional wineries in the Montalcino sub-region purchased vineyards in Castelnuovo dell’Abate, known for the elegance and balance of its grapes. Slightly warmer daily temperatures and an evening gentle wind, allow the fruit to retain acidity and freshness. The Vineyards have changing mixes of marl, shale, sand-stone and clay soils and are planted at fairly high altitudes. Ciacci Piccolomini d’Aragona, La Colombina, Mastrojanni, La Poderina, Le Presi and Uccelliera are among the best known wineries in the area.

Continue reading The Brunello from Castelnuovo dell’ Abate




Cannubi – the historical cru

Barolo Cannubi

The Damilano family is making a smart calculated turn for their “cantina” from forty year old industrial base to artisanal frontier. Gifted in two Barolo sites, the fifty year old Cannubi vines are delivering superb, inviting results, while the Liste vineyard, a four hectare eastern exposure, produces a mysterious strength for the Barolo district. A classified player to watch.

Continue reading Cannubi – the historical cru




Cannubi – the best cru of Barolo

Cannubi

Cannubi owes its distinct character to the unique composition of the Cannubi soil. At the intersection of terrain from two different geological periods, the Cannubi soil’s fine sand and high calcium levels give the final wine a singular elegance and concentrated polyphenols. Deep red-ruby. Black cherry, truffle and nutty oak on the nose. Lush, sweet, broad and rich, with impressive volume and good grip. Offers a fine-grained texture and lovely sweetness of fruit. Finishes fresh and persistent. Perfect for roasted or stewed red meat as well as raw milk cheeses such as cheddar and provolone.

Continue reading Cannubi – the best cru of Barolo




In search of the perfect bubble

graham-beck

The Méthode Champenoise process begins with the selection of the cuvée or wines. Yeast and sugar is added to the wine which is then bottled and stoppered. The wine now in the bottle traps the carbon dioxide as the yeast consumes the sugar and begins to produce the bubbles. In a process called “renuage”, the yeast deposits drop into the neck, forming a plug which is consequently frozen and ejected while the cap is removed from the bottle. Now the wine is yeast free and dry, and now the dosage steps begin by adding a little more or less sugar making the Bruts, and the Extra Dry.

Continue reading In search of the perfect bubble




The Wines of Valencia

Valencia

Valencia has many indigenous varietals in the likes of Monastrell and Bobal and its wines are becoming known all over the World. Valencia is also a choice destination where besides wine, you can tour the five oceans in one single morning, and there are buildings that look like they came from another planet, cars race through the streets at 300 kilometers an hour, lions live in freedom and all streets lead to the sea.

Continue reading The Wines of Valencia




Brunello di Montalcino

consorzio

Brunello is a limpid ruby color, leaning towards garnet. Its perfumes are intense, complex, and evoke red berries, and earth, as well as the sweet spicy aromas that come from wood and aging. Brunello must be aged a minimum of two years in oak and one year in the bottle; it must be released no sooner than five years after the harvest. Brunello is a limpid ruby color, leaning towards garnet. Its perfumes are intense, complex, and evoke red berries, and earth, as well as the sweet spicy aromas that come from wood and aging.

Continue reading Brunello di Montalcino




The Beaujolais Nouveau

200

“Warm temperatures in April and May brought on very early ripening of the blossoms, while June and the early days of July were quite sunny. The vineyards experienced rains in late July and early August which were quickly offset by dry, sunny skies and warm temperatures for the remainder of August. September was slightly cooler which helped balance and complete the ripening process. The grapes were splendid, a beautiful deep black. Each was perfectly shaped with thick, dense skin. They had all the characteristics to become an exceptional vintage under the skill and talent of the winemaker,” Duboeuf said.

Continue reading The Beaujolais Nouveau




The world's most versatile food wine

Russian River Valley Pinot Noir

By volume most Pinot noir in America is grown in California with Oregon coming in second. Other regions are Washington State, Michigan and New York. Since the early 1800’s grapes have been planted in the Russian River Valley, making it one of the oldest wine-growing regions in the USA. Pinot Noir aficionados agree that the best California Pinot Noir comes from the Russian River Valley where early morning fog, warm days, and afternoon breeze from the sea and cool night all work in harmony to create the perfect climate for this grape.

Continue reading Pinot Noir – The world’s most versatile food wine




The Supertuscan with a French twist

Rocca-Winery

Castellare di Castellina partners with Barons de Rothschild (Lafite) and and creates the Rocca di Frassinello line. Sangioveto-based and barrique-aged, Le Sughere is an outstanding wine. A wine of great character. Deep ruby red in color, with good berry fruit and floral notes, hints of minerals, and nice elegant spicy tones. Medium-bodied, with fine, velvety tannins and a medium-to-long finish. Wine suitable for aging, but so very pleasant due to the soft tannins that it can also be drunk young. It pairs well with all red meat dishes and mature cheeses.

Continue reading The Supertuscan with a French twist




Montepulciano gets four stars for the 2010 vintage

Consorzio-del-Vino-Nobile-di-Montepulciano-2011

The 2010 Vintage; A year of excellence for Montepulciano rated 4 stars (the maximum is 5, which stands for outstanding). The Wineries of Montepulciano are young and indigenous, this is the consensus from the committee responsible for evaluating the samples taken from the casks in which the wine is maturing.

Continue reading Montepulciano gets four stars for the 2010 vintage