Thanks again for participating in this experiment with us! During these unprecedented times, Beppe and I have enjoyed the excuse to get back out on the road to continue to explore our beloved Italy. It's also been a great way for us to stay in touch with so many of you and we can't wait to get your thoughts on all of the wines.
This first shipment contains wines from four wineries in three regions of Italy. They are all very different, but all share qualities that we value when choosing wineries to partner with: commitment to quality and sustainability, knowledge of the terrain and the local grape varietals and traditions, a passion and a willingness to teach all of this to us and our guests.
Salute!
Erede Chiappone Armando
Region: Piedmont
Production Area: Nizza Monferrato
Annual Production: 30,000 bottles
“A farmhouse on top of the ‘San Michele’ hill, a sea of vines, a small village that huddles around an ancient country church, a bell tower. This is Erede Chiappone Armando. We have always been winemakers. We cultivate the land, we take care of the vineyard, we collect the grapes and we produce our wine.”
These are the words of Daniele Chiappone, who is the 4th generation of winemakers to take care of this land. He is also one of the people responsible for improving the quality of the barbera grape in the area and for creating a brand-new DOCG, Nizza. This is a long, complicated process and Daniele's success shows his dedication and belief in the terroir and the quality of his land.
Vineyards: 15 acres, a majority of the vineyards are located around the Chiappone homestead. One of the sunniest hillsides in Nizza Monferrato, they primarily cultivate barbera, including a section that is 60 years old from which the Nizza Barbera is made. A new parcel of barbera was planted with three different clones. Another 10 acres within the municipality of Nizza are planted with barbera, nebbiolo, dolcetto, freisa and the white varieties favorita and cortese.
Why We Chose It:
We've been visiting Daniele and his family for almost two decades and always learn something new. Their knowledge of the area and their commitment to quality is apparent. The winery is their home and when you visit, you feel like a welcomed old friend or a member of the family. The views from the tasting room are exceptional. They are the caretakers of a small chapel on their property and no visit is complete without Daniele's mom using her key to open the doors, ring the bells and give you a tour.
"NIZZA MONFERRATO" - Piemonte from ugo roffi on Vimeo.
Tasting Notes:
Grape: 50% Barbera & 50% Dolcetto
Region: Monferrato Piemonte
Pairings: Perfect with summer foods: appetizers, such as cold cuts and bread, frittata, cheese, grilled vegetables. It can also accompany an entire meal from appetizer to 2nd course.
Drink by: Ready to drink now or in within the next year.
Notes: A tribute to Daniele's grandmother. A brief, 10 hour maceration at a controlled temperature of 8 degrees C (46.4 F) gives this wine its deep color. The two grape varieties balance tannins and acidity well.
Color: "Carico" in Italian, a deep, strong color for a rosé. barbera and dolcetto both have deep color and it shows in this wine.
Nose: Fresh, ripe red fruit, floral, a little bit of citrus.
Taste: In the mouth it is pleasantly fruity (cherries). Good acidity.
Grape: 100% Dolcetto
Region: Monferrato Piemonte
Pairings: From aperitivo with cold cuts, to an accompaniment to the whole meal (pasta, vitello tonnato). Also perfect with pizza, especially if it is heavy on toppings.
Drink by: Ready to drink now or in the next three years.
Notes: Dolcetto d'Asti is overshadowed in this area by Barbera d'Asti. Some producers believe in its potential and offer it in their lineup of young reds. There's also confusion with the name. Most people assume that it is a sweet wine (dolce means sweet in Italian), but it's actually dry and tannic. The name comes from a word in Piedmontese dialect that means "little hill" or "mound." Aged only in stainless steel, not wood. Balanced and easy to drink, but not simple. It has structure.
Color: Beautiful, vibrant purple/violet
Nose: Pleasantly fruity (cherries and blackberries)
Taste: Round and balanced, good body, we find blackberry again. Pleasant tannins that add to the round, full body without bitterness. Balanced acidity. Good structure that doesn't overpower most food. The balanced tannins and acidity act as a palette cleanser.
Grape: 100% Barbera
Region: Nizza Monferrato Piemonte
Pairings: Homemade filled pasta, such as ravioli, filled with cheese or meat. In Piedmont, the tradition is a meat filling. Robust sauce, such as ragu or roast. Rack of lamb, roast beef, finanziera.
Drink by: Ready to drink now or in the next eight-10 years.
Notes: Barbera d'Asti until 1999. In 2000 the new DOCG, Barbera Nizza Superiore, was created. From 2014, simply called Nizza DOCG. This winery was one of the first 10 to fight for this new DOCG. For a winemaker, it's almost unprecedented to be part of the creation of a new DOCG. Aged in wood, the flavor will develop over time. Daniele is very careful in the use of wood. 24-30 months in wood. 50% in large barrels and 50% in tonneaux (500-600 liters), and then blended together. This is their top wine. This wine comes from old vines.
Color: Vibrant red, almost violet (even with aging). The wine keeps is lively color with aging.
Nose: At first, wood leather, coffee. After a few minutes as the wine opens up, fruit notes are present. Cherries, prunes, raspberries and blackberries.
Taste: Great balance of acidity and tannins. The alcohol gives the sensation of filling the mouth.
Venturini Baldini
Region: Emilia Romagna (Emilia)
Production Area: Colline di Reggio Emilia
Annual Production: 100,000 bottles
Venturini Baldini is located in the hamlet of Roncolo and municipality of Quattro Castella, in the foothills between Parma and Reggio Emilia on land that almost a thousand years ago belonged to Countess Matilde di Canossa, the Vice Queen of Italy.
A wine cellar, a recently renovated relais, a 16th century villa (Villa Manadori) and an 18th century balsamic vinegar cellar (among the oldest in the province of Reggio Emilia) are all located on the historic estate that was founded in 1976 by Carlo Venturini and Beatrice Baldini. In 2016 it was purchased by Julia and Giuseppe Prestia who have made a commitment to elevate the status of wines from Emilia, including the area’s most famous wine, Lambrusco. It’s one of the first wineries in the area to follow strict organic guidelines, and grapes are harvested by hand.
The estate is 321 acres, 74 of which are vineyards that are at an approximate elevation of 650-1300 feet above sea level. The microclimate of the estate allows the sun to cut through the winter fog and the summer heat is never too intense.
In addition Lambrusco grape varieties including Sorbara, Grasparossa and Salamino, the estate also grows Malvasia di Candia Aromatica, Pinot Nero, Pinot Meunier and Pinot Grigio.
Why We Chose It:
We were recently introduced to Venturini Baldini and the Prestia family by a friend who insisted that a visit would be worth the time, and we were not disappointed. The estate and its surroundings are enough of a reason to go. The Lambrusco they are producing is top-quality and they are quickly gaining a positive reputation because of this.
Venturini Baldini enjoys a privileged position close to areas that make up the heart of Italian cooking: Bologna, Parma and Modena. Reggio Emilia also has a strong tradition of producing high-quality balsamic vinegar but is not as well-known as the vinegar from Modena. Venturini Baldini has one of Reggio Emilia's oldest vinegar cellars.
Tasting Notes:
Grape: 50% Lambrusco Grasparossa and 50% Lambrusco Sorbara
Region: Roncolo di Quattro Castella (RE)
Pairings: This is a perfect summer wine. Good for aperitvo, cold cuts and salami, shellfish, fresh cheese, fish.
Drink by: Drink now.
Notes: From grapes grown in clay soil at 985 feet; long Charmat fermentation method.
Color: Powder pink
Nose: Fragrant and long lasting bouquet, recalling the fragrance of rosehip and ripe plum.
Taste: Dry body, mellow, fragrant, tasty and fresh.
Grape: 100% Lambrusco Salamino
Region: Roncolo di Quattro Castella (RE)
Pairings: This wine can accompany the whole meal, from antipasti of cold cuts, to first courses with meat-filled ravioli (with butter and sage), to fried food and grilled pork.
Drink by: Drink now.
Notes: A semi-dry, juicy and pleasant Lambrusco; from grapes grown in clay soil at 790 feet; short Charmat fermentation method.
Color: Intense ruby red to the eye with purple hues in the glass.
Nose: The nose is rich and juicy, with a perceptible fragrance of aromatic herbs and juicy black cherries.
Taste: The taste is fresh and semi-dry with light tannins; pleasant and with excellent persistence.
Grape: Marani, Maestri, Salamino, Grasparossa (all varieties of Lambrusco)
Region: Roncolo di Quattro Castella (RE)
Pairings: For the entire meal, recommended especially for rich first courses, salami and barbecued pork ribs.
Drink by: Drink now.
Notes: Harmonious, fresh and elegant; grapes grown in clay soil at 790 feet; short Charmat fermentation method.
Color: The eye is intense ruby red with violet hues.
Nose: The nose is floral and fruity, with hints of violet and ripe cherries, followed by a subtle sweet spice of cinnamon, along with clove and pepper.
Taste: Pleasantly fruity and spicy, with hints of wild violet and mellow cherry; medium bodied with lively tannin, balanced, fresh and very refined.
Case Marcosanti
Region: Emilia Romagna (Romagna)
Production Area: Colli di Rimini
Annual Production: 20,000 bottles
Nestled at the foot of the Poggio Berni Hills and about a half hour from the Adriatic (near Rimini), is Case Marcosanti winery. The estate covers about 25 acres up to the banks of the Uso River. The winery was started by Pompeo Marcosanti, Esq. in 1948, and is now run by his great-grandson, Simone Antoniacci, and his family.
The production philosophy is based on the enhancement of local wines: this inspired them to produce grapes of the most authentic tradition of Romagna, chief among them being Sangiovese. Others include Trebbiano and Albana di Romagna.
Traditional production methods are optimized with the latest knowledge in the sector: fermentation in wooden vats, aging in oak barrels for red wines and in steel for white wines.
Why We Chose It:
When one thinks of Sangiovese, Tuscany probably comes to mind. Many do not realize that the hills of Romagna produce robust and hospitable Sangiovese that is a pleasure to drink. Case Marcosanti provides the perfect introduction to Romagna wines. A small, family-run winery with a commitment to quality. We met Simone and sampled his wines a few years ago and immediately began including his wine tasting on our cycling club trips in Rimini. Simone is also an opera singer, and he delights our groups during aperitivo hours on the beach pouring his wine and singing for our guests.
When preparing for the wine club, we visited the Case Marcosanti estate for the first time. There is an old locomotive from the early 1900s on the property that was put there by Simone's grandfather, who at one time was captured as a prisoner of war and sent to a concentration camp on a similar train. It's now a symbol of their wines and serves as an open-air museum.
Tasting Notes:
Grape: Trebbiano Romamgnolo
Region: Rubicone
Pairings: Excellent with appetizers and vegetables, light pasta courses, fish and white meats.
Drink by: Drink now.
Notes: An easy-drinking wine that can be enjoyed any time of day. Trebbiano is a grape that is native to Romagna, but since it adapts well to different climates and terrains has been planted with success in other regions of Italy. Being a neutral grape, it is often blended with other DOC wines to give them more personality without overwhelming them. This one holds up well on its own.
Color: Straw yellow color with golden reflections and green highlights.
Nose: Floral and herbaceous.
Taste: Fresh and mineral, with a hint of citrus; dry and harmonious.
Grape: 90% Sangiovese and 10% Merlot
Region: Rubicone
Pairings: Tagliatelle with meat sauce, grilled or roasted meats, as well as piadina, cold cuts and cheeses. It is also suitable for some fish-based dishes, such as brodetto (a fish stew).
Drink by: Drink now or in the next few years.
Notes: Sangiovese is a symbolic wine of Emilia Romagna. This one is easy to drink, but still has some structure. Aging in steel barrels.
Color: Intense ruby red color.
Nose: Hints of violet and cherry.
Taste: Cherries and red fruits; pronounced tannins.
Grape: 90% Sangiovese and 10% Cabernet
Region: Romagna
Pairings: Grilled meat, braised meat, strong cheese.
Drink by: Drink now or in the next few years.
Notes: This is a full and structured Sangiovese that is still easily approachable. Named after Simone’s great-grandfather who founded the estate, in this wine the winemakers want to express the characteristics of a typical, important Sangiovese from Romagna.
Color: Intense dark red color.
Nose: Red fruit, cinnamon and black pepper.
Taste: Well-ripened cherries and spices, well-structured tannins.
Azienda Agricola Foradori
Region: Trentino
Production Area: Trento DOP
Annual Production: 160,000 bottles
The Foradori family has worked this land in the Dolomites since 1929 and it's now in the hands of the 4th generation. The soul of the winery is Elzabetta Foradori (part of the 3rd generation), who took over after the untimely death of her father. While she grew up in the vineyard, she first took over the estate out of a sense of duty before finding her own way and cultivating her own passion for biodynamic wines. She worked hard to revive the indigenous Teroldigo grape varietal.
Today, Elizabetta’s three children have taken over the responsibility of running the winery but her influence remains strong.
The vineyards cover 64 acres and are 80% Teroldigo in the alluvial soils of the Rotaliano Course, 5% Nosiola and 15% Manzoni Bianco on clay limestone hills in Cognola.
Why We Chose It:
Even our vacations in Italy end up being R&D for Tourissimo. When we planned a week in Trentino earlier in the summer, we also had visions of of future cycling and hiking tours in the region. Of course, these would include visits to local wine producers. We researched and picked out our top choices to visit. Foradori was the clear frontrunner for their philosophy, their care and their dedication to cultivating local grapes (of which there are not many in Trentino). They're also not afraid to experiment and are always looking to improve. Teroldigo was a new grape varietal for both of us. We learned a lot during our hours-long tasting at the estate. Emilio, Elisabetta's son, was incredibly generous with his time.
Tasting Notes:
Grape: 90% Teroldego and 10% other grapes (primmarily Lagrein)
Region: Trentino Alto Adige
Pairings: Perfect outdoor summer wine for picnics, barbecues and snacks.
Drink by: Drink now.
Notes: The origins of this wine come from a devastating hailstorm that destroyed 40% of the harvest from the 2017 vintage. They didn't accept defeat, and instead started around 20 different experiments from the home vineyards, of which three quarters went into the final blend. Some went into amphorae, some into oak, some into steel, some into cement, some with the floating cap method and others with direct press. It turned out so well, they’ve endeavored to recreate a similar palate each subsequent year – hail or no hail. Teroldigo is related to Syrah and has a similar dark inky color, a peppery taste and firm, but not astringent tannins. This particular wine is made with less skin contact, hence the lighter color of the wine.
The 2019 edition is blended from 10 different vinifications with light maceration in steel, cement, wood and amphora, and aged 4 months in concrete vats.
Color: It shows a light ruby red tending towards purple.
Nose: Red berry notes with just a touch of black fruit and pepper.
Taste: This is a juicy, light, red loaded with both minerals and fruit, and a clean finish.
Grape: Riesling and Pinot Bianco
Region: Trentino
Pairings: Vegetable appetizers, baked white meats, fish and semi-aged cheeses.
Drink by: Drink now.
Notes: Due to widespread pest and disease attacks that left European vineyards in a deep crisis from the late nineteenth to the early twentieth century, numerous researchers concentrated on the genetic improvement of grapevines through hybridization and breeding.
In 1924, at the Scuola Enologica di Conegliano Veneto, professor Luigi Manzoni (1888-1968) began a series of experiments that lasted until the mid-thirties and that led to the registration of a number of clones derived from the crossing of various varieties.
Manzoni Bianco (IM 6.0.13) is certainly the most successful of his results: obtained by crossing Pinot Blanc with Riesling, it is now present in nearly all the Italian regions and is particularly widespread in Veneto, Friuli-Venezia Giulia and Trentino.
Despite its remarkable ability to adapt to very different climates and soils, Manzoni Bianco thrives in hilly areas with a clayey-calcareous soil. In this environment, it generally produces small, short clusters with medium-small grape berries that are yellow-green and have a very pruinose and consistent skin.
An interesting balance between body and flavor and a good acidity characterize the wine. The patience needed to wait for its evolution is rewarded with an appreciation of its deeply mineral character inherited by Riesling, coupled with the smoothness and the floral scent of Pinot Bianco.
Color: Straw yellow.
Nose: Pear, peach, spices, flowers, honey and caramel.
Taste: Ripe yellow fruit, spices and honey. A good, surprising structure and a nice, final freshness.
