This Malvasia di Candia Aromatica Bianca hails mainly from Emilia Romagna and can be found in the DOCs Colli Piacentini, Colli di Scandiano e Canossa, Monterosso Val d’Arda, Trebbiano Val Trebbia. It also grows in Lazio and can be used in the DOCs Cerveteri, Circeo, Cori, Genazzano, Montecoprati Colonna and my favorite, Zagarolo. A
I recently had the pleasure of tasting wines from the Colli Piacentini at Slow Wine’s New York event last month. The winery is called La Tosa They make a wine called “Terrafiabe” COLLI PIACENTINI D.O.C. VALNURES. It’s a sparkling white which uses 40% Malvasia di Candia aromatic, 40% Otrugo, and 20% Trebbiano. They think of the Malvasia as bringing significant aromatics to the blend.
Emilia-Romagna has a number of DOC wines, although few that are very well known. I spent a considerable amount of time tasting wines from the Colli Piacentini while staying with friends in Bobbio, a wonderful town in the northern part of the region.
Parma is another city that I love and I have tasted numerous wines from the Colli di Parma DOC, as noted in yesterday’s repost of an article I wrote two years ago about these wines. Colli di Scandiano e di Canossa DOC are wines I know less well while the Colli Bolognesi are favorites from my graduate school year in Bologna. Reno DOC, Bosco Eliseo DOC, Colli d’Imola DOC, Colli di Rimini DOC, Colli di Romagna Centrale DOC are all wines that are seldom seen in the States. I’ve tried some of them during the years I frequented the Lidi Ferraresi with my exes. Yes plural. Both of my long term Italian partners had families in different parts of Romagna. Thus, it is an area that was and remains close to my heart.
I had the opportunity to taste through the Cos wines last month at the Domaine Select tasting. One was better then the next. I loved all of them but today will just mention the ones in the picture. My favorite was their Pithos Rosso DOC. Made from a blend of Frappato and Nero d’Avola, it purred at me with waves of flavor and depth. I loved its unique cherry flavors and its enveloping floral aromas and nuances. It was pure and perfectly clean. Reading through the website, I learned why. They pay enormous attention to every detail in their wine making and are biodynamic and organic. They also vinify and age their wines in amphora. I love this 30 year history of making wines in this way, very unique for Sicily and at the time, the only one doing so. That takes guts and drive.
The winery was founded by three friends in 1980: Giambattista Cilia, Cirino Strano and Giusto Occhipinti. The acronym of their last names is where the name for the winery – COS – comes from.
Giambattista Cilia’s father Giuseppe Cilia gave them an old winery and the nearby vineyard of bush trained vines, a total of less than 4 hectares in the town of Bastonaca. The winery follows the principles of biodynamic faming in order to help the vines find and maintain a balance with nature in order to be able to express their true character and that of their terroir. For vinification, they decided to use terracotta vases that left no traces or aromas on the wine but were completely neutral vessels. In 2000, Pithos was created, a Cerasuolo di Vittoria that ferments and ages in amphora. Cerasuolo di Vittoria is the only Denominazione d’Origine Controllata e Garantita (D.O.C.G.) wine in Sicily thus far.
I also loved the shape of their bottles. I wondered how it works on the shelves in wineshops but was told it isn’t a problem. I have never visited this part of Sicily but have a dear friend from Ragusa. Growing up, my neighbor who used to make wine with my father in our basement was also from Ragusa. I often credit them for getting me started in the wine industry. I sense a pattern here. Perhaps it is time for a trip to this part of Sicily.
This week’s wine of the week is from a wine called Caiarossa. I first discovered this winery last year at Vinitaly. I was attracted to their labels with the enigmatic bust on them and the esoteric names of their wines.
The winery is owned by a Frenchman and the grapes grown are mostly international or French varietals – Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Petit Verdot, etc. He also grows Sangiovese but most of his wines are blends. Usually this would put me off but I persevered and am glad I did.
I very much enjoyed all of the wines I tried and the gentle hand of the winemaker was pretty consistent throughout the wines. The goal of the owner, Eric Albada Jelgersma who also runs two chateaux in France, Chateau Giscours and Chateau du Tertre is to express the particular terroir of the vineyards. The vineyards at Caiarossa have red soils and “ghiaia” or small stones. They are certified organic and biodynamic. I tasted a couple of the wines again at the Slow Wine event in February. She wasn’t a fan but I found them to be to my liking much as I had a year earlier. I found the blend in Pergolaia, Sangiovese with a small percent of Cabernet Franc, Cabernet Sauvignon and Merlot, engaging and juicy both on the nose and palate with rich red fruits, tertiary earth notes and foral undertones. I thought it had a long finish and would work beautifully with a light pasta or a chicken dish.
I think this is a winery to watch. Not inexpensive, I thought the wines were worth it.
I first was introduced to Baracchi Winery at Vinitaly a couple of years ago. The owners are very involved with their falconeria and I had a hard time concentrating on the wines. I think I gave them only a cursory run through the first time I met them but this summer I was in their beautiful city of Cortona in Tuscany and was able to appreciate the wines for what they are.
They own a beautiful winebar on the coroner of the main street in Cortona and the name Baracchi is hard to ignore in that beautiful city. Syrah has found its home in Cortona thanks to the microclimate and the soils.
Here one could discuss whether international varietals should be grown in Italy or if they should only concentrate on indigenous varietals. While many bloggers and journalists are of the traditionalist view, I tend to think that a winemaker can explore what they want to do with their land. While I don’t necessarily believe in planting extreme varietals or at all costs trying to grow something one thinks will sell in a particular market, I do believe that if the soils can be a good home to a varietal as they are with Syrah in Cortona, then why not grow it there.
The Syrah was beautiful, elegant with good fruit and spicy aromas and balanced alcohol. The winery owns 30 hectares. Some plots have more sandy and others clay and gravel. I would love to do a vertical tasting of their wines and see how they develop with time. I imagine the results will be interesting. I am glad I took a second look.
Cortona, a city I had never visited is a fascinating city where everyone should head at least once in their lifetime. It sits on the top of a mountain but what was amazing to me was the Etruscan art museum. They have an incredible collection that includes an old chandelier. My pictures don’t do the works of art justice I am afraid. I loved the museum. My mother was getting her PhD in Etruscan Art at Columbia when pregnant with me and we joke that that is why I love Italy so much. Perhaps it is true.
Whatever it was the day, the city where Jovanotti was born, Baracchi’s Syrah, Etruscan art of the small stuffed animal of a Cinghiale I bought for my son, Cortona was perfect and a place to visit for all, in my view.
This week’s variety is called Malvasia bianca di Basilicata. It is usually blended with other grapes, particularly with Moscato. One can find it in some of the DOC wines in Matera. For example, Matera Bianco. It must be made from a minimum of 70% Malvasia bianca di Basilicata. To make a sparkling Matera DOC, 70% must be Malvasia di Basilicata. Like many of the other Malvasias we have seen, this one also is said to hail from Greece from the city of Monemvasia in the Peloponnese. Malvasia is often used as a term to denote wines that are sweet, aromatic and not too alcoholic. This variety used to be used in Aglianico but now is found mostly in the white blends. Basilicata is a fascinating region and one that I would love to go back to visit. I went to Matera many years ago and was quite taken with it. It is very rugged. Some 47% of Basilicata is covered by mountains and it has two coastlines, one on the Ionian Sea and the other on the Tyrrhenian Sea. In fact, Basilicata for me was something of a jumping off point or better, an arrival. I always said I couldn’t leave Italy until I visited Basilicata. Then I went and still didn’t leave for three more years. I will have to scan my photos of that beautiful region but suffice it to say that it is still very much as it was centuries ago. There is a great movie that takes place in Basilicata that came out some years ago called “Basilicata Coast to Coast.” I loved it although some said it was a bit sentimental. Then again, so I am.
I have been writing about different clones of Lambrusco all fall. There are many of them in fact, about 60. Among the main ones though, is this week’s variety, Lambrusco Marani. Like many of the others, it produces wines that are ruby red in color with a fruity, vinous aromas and flavors, good acidity and moderate alcohol. This variety can be made into the many varied styles of Lambrusco including dry (secco), amabile (demi-sec) and sweet (dolce) Lambrusco.
It grows around the cities of Modena and Reggio Emilia, two small jewels that I highly recommend visiting. I had the pleasure of living in Bologna for graduate school and was able not only to drink large quantities of Lambrusco but also to savor day trips throughout this glorious region.
Lambrusco Marani is part of wines that can have an indication as Reggiano Lambrusco DOC. There is is usually blended with a combination of wine made from other clones such as Lambrusco Salamino, Sorbara, Maestri, Montericco and Ancellotta.
Medici Ermete is a producer, imported by Kobrand, that uses this clone in its wines. I have had this wine many years during the Gambero Rosso tasting. I look forward to trying it again this year.