So, many exciting things are due to land within the next few weeks, just in time for the best wine drinking season!
Collecapretta Fall Releases:
When I tasted with Vittorio and family way back in March at the cellar these new releases and cuvee's were stunning. This is the largest set of arrivals I've ever been offered and able to take in, I can't contain how excited I am or how important to me these wines are.
- Vino Rosso da Tavola: This year the goat wine is sangiovese (~90%), ciliegiolo and three drops of sagrantino from a couple new plants at the end of the two rows of sagrantino they own (il Forestiero). It's got a goat on the label. You need this.
- Terre dei Preti: Trebbiano spoletino with 2 weeks of skin contact. Unreal.
- Buscaia (NEW!): The first time I visited the Mattioli family I got to try this wine but they had none left to sell. This is a wild white wine made of Malvasia Aromatica di Candia and Malvasia Toscana. ~10 days of skin contact.
- il Burbero: Always a fan favorite, this wine is quickly becoming a stand out in the Collecapretta quiver. From a particularly old vine parcel that is very well exposed. It is harvested ~10 after the other vineyards and yields a wine with tremendous density and spice. Sangiovese, ciliegiolo and merlot.
- Le Cese: "That's some pure fucking sangiovese"-- Zev Rovine's review.
- Lautizio (NEW!): I've been begging Vittorio for this wine since day 1 and thankfully this year he offered me a good chunk of the production (30 cases total!). 100% ciliegiolo...Frank should be scared.
- il Forestiero: This is the last tranche of il Forestiero for the year. 100% sagrantino from 2 rows of vines. 326 bottles produced. My favorite bottles have been # 77, 03, and 101. Bea should be scared.
Cantina Furlani Fall Releases:
There was
still lots of snow on the Dolomite peaks in late March when I finally
got up to visit Matteo Furlani 800 meters above Trento. He made some
brilliant still wines in 2012, they are elegant and pure. The white is
semi-aromatic and perfect for the cold months with Fondue and the like.
The red, well, I've never had a wine like it from Italy...maybe the
Loire.
Both the white and red were fermented without yeast, temperature control nor sulfur in cement before 7 months of aging in 54 liter glass demijohns. They were naturally clarified by putting the demijohns in the late winter snow outside before bottling in early Spring. Mountain wines at their best.
Both the white and red were fermented without yeast, temperature control nor sulfur in cement before 7 months of aging in 54 liter glass demijohns. They were naturally clarified by putting the demijohns in the late winter snow outside before bottling in early Spring. Mountain wines at their best.
- Bianco Alpino: A blend of nosiola, Pavana, Lagarino bianco, verderbara, vernaccia and muller-thurgau (some i never heard of there for sure).
- Rosso Alpino: Lagarino rosso, marzemino, rosara, negrara and lagrein...have you every had Loire wine from the Alps?
Rabasco Fall Releases:
Iole Rabasco has been
hard at work in her old vine plots of Montepulciano. I didn't get to
visit her this Spring as her son got suddenly sick and she had to make
him soup. Two exciting new wines are here as well as the last bit of
her beloved 2007 Riserva. - Vino Rosso da Tavola: 100% montepulciano d'Abruzzo from medium aged vines raised on the classic 'tendone' style pergola. 2 years in glass lined cement before hand bottling with no sulfur, ever. 12.5% alcohol, 3284 bottles were made.
- Cerasuolo d' Abruzzo/Rosato: This wine was the star of the new vintages made in 2012. They are extremely proud of how this wine turned out and there may be only one other Cerasuolo out there to compare it to, and that guys name is Valent...
- Montepulciano d'Abruzzo Risvera: The last few cases
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