New faces at Marc de Grazia Selections 2014: wines
Azienda Agricola Bussia Soprana – Barolo Vigna Colonnello 2009
This wine is made exclusively from the vines of Vigna Colonnello (Monforte d’Alba), named after the previous owner who served in the army. The extension of this small cru is 0.5 hectares, it is located right in front of the homestead at 380 meters above sea level with a south/south-west exposure, the soil is made up of tuff and sand. The vines are approximately 60 years old, the vine training system is Guyot and the vineyard density is approx. 4,000 vines/hectare.
The harvest takes place in October. The grapes are vinified in steel vats. Maceration with the skins and fermentation for approximately 15 days with temperature control (at 28-32 degrees Celsius). The wine then rests for approximately 24 months in large French oak casks of a capacity of 30 hectolitres. The colour is a beautiful ruby red. The nose is intense, with red currant and licorice notes. It is full in the mouth with a long finish. Match it with red meat dishes, game and seasoned cheese.
The average production is 3,200 bottles.
TRENTINO ALTO ADIGE
Azienda Agricola Falkenstein - Alto Adige Val Venosta Riesling DOC 2011
The vineyards, of an extension of 7 hectares, stand on terraces at 600-950 meters above sea level in the zone of Naturns (province of Bolzano). The exposure is south and the soil is sandy-clayey with gneiss and schists. The vine training system is Guyot and the vineyard density is 9,000-12,500 vines/hectare.
First released vintage: 1995.
The aim of the producer is to make a wine with elegant aromatics (peach, apricot, citrus notes) and with a distinct mineral note and Franz Pratzner certainly succeded!
The wine is vinified in acacia wood casks, of a capacity of 10-40 hectolitres and with temperature control, the alcoholic fermentation lasts for 6-10 weeks. Malolactic fermentation is not carried out. The wine matures in the same casks on the lees till bottling in June. Acacia wood is neutral so that the complex aromatics of the wines are maintained.
The Italian and international specialised press consider this Riesling as one of the best produced south of the Alps.
Average production: 45,000 bottles/year.
Azienda Agricola Cavalchina (Custoza, a district of Sommacampagna, province of Verona) – Bardolino DOC 2013
The grape varieties that go into the blend of this wine (60% Corvina, 30% Rondinella and 10% Molinara) are autochtonous of the province of Verona.
In order to enhance the character of the varieties the clusters are destemmed and crushed, the must is then heated till it reaches 28 degrees Celsius and it ferments for 72 hours, after which the temperature of the must is lowered to 25 degrees Celsius for further 24 hours. The wine is then racked off in order to prevent an excessive extraction of tannins. The alcoholic fermentation is completed during the following 8-10 days at 20 degrees Celsius. During this period of time the malolactic fermentation usually takes place. The wine briefly matures in steel and is bottled in March.
The nose is intense, fruity, notes of cherry and of hard black cherry (marasca). Very persistent pepper notes are evident in the mouth.
This wine is suitable for the whole meal and it is very pleasant with rice and pasta dishes with mushrooms, with white meat dishes, with poultry.
Average production: 65,000 bottles/year.
Azienda Agricola Torre d’Orti (Marcellise, in the Valpolicella zone, province of Verona) - Amarone della Valpolicella DOCG 2010 (75% Corvina and Corvinone, 15% Rondinella and 10% Oseleta)
Corvina, Corvinone, Rondinella and Oseleta grapes from the highest vineyards of the estate go into the blend of this Amarone. The clusters are placed in crates and left to dry in a building at 350 meters of altitude till mid January. The clusters are then pressed and vinified. Pumping over of the must and delestage are carried out. The must ferments for 15-20 days due to the low temperature of the cellar and to the high concentration of sugar. The wine is then racked off into new barriques where it matures for 12 months. The wine is then racked into large oak casks where it rests till it is bottled.
The extremely low pH gives this wine a deep red colour and it makes it incredibly drinkable. Although the alcohol strength is high (17%), the structure and the fine tannins give the wine complexity and a good balance. This Amarone is suitable for a very long ageing. The nose is complex and intense: notes of spices, pepper, cherry are combined in a harmonic way and make it possible to identify the blend, the traditional wine making technique and the production area.
Perfect matches are risotto all’Amarone, braised meat, stracotto (stracotto all’Amarone in particular), roast meat, roast game, seasoned cheese.
Average production: 15,000 bottles
Azienda Agricola La Prendina (Monzambano, province of Mantova) – Alto Mincio Pinot Grigio IGT 2013 (100% Pinot Grigio)
The skins of Pinot Grigio grapes are coloured, although the quantity of anthocians is low. In order to obtain a white wine there must be great attention not to extract the coloured compounds of the skins. Therefore, the clusters are not crushed, but the berries are pressed whole. The must is then clarified and a hyperoxidation is carried out in order to make the anthocians polymerize and precipitate during fermentation. As there is no maceration with the skins, the temperature is kept low so as to make the fermentation last longer. In this way the development of rich aromatics is favoured. The wine is then left on the lees for a further month. This wine has a complex, fruity and elegant nose. In the mouth it is extremely well balanced rather than powerful. Match it with vegetable rice and pasta dishes and with fish dishes.
Average production: 240,000 bottles
Cataldo Calabretta Viticoltore - Cirò Rosso Classico 2012 (100% Gaglioppo)
The grapes are harvested by hand during the third week of September/beginning of October and placed in boxes. The vinification is traditional in steel: two weeks of fermentation and maceration with the skins without temperature control. Pumping over of the must and delestage during the first days. The wine matures in glazed concrete vats for ten months. The wine is bottled without being clarified nor filtered. No selected yeasts are used.
This Cirò is a wine from southern Italy that one does not expect: it is more elegant than powerful. The colour is ruby red tending to garnet. The nose is floral and elegant, with evident notes of violets. In the mouth the tannins are fine and vibrant, it is pleasant and supported by a good acidity. Match it with a flavourful roast baby goat or with red meat roasts.
Average production: 3,300 bottles
Azienda Vitivinicola Mura – Vermentino di Gallura Superiore DOCG Sienda 2013 (100% Vermentino)
“Sienda” in Sardinian dialect means treasure and the name certainly applies to this wine!
The vineyards stand at 150 meters above sea level, the exposure is south/south-east. The vines are 70 years old.
The grapes are harvested between the end of September and the beginning of October early in the morning. The clusters are slightly crushed. Maceration with the skins for 2-3 hours. Once the must is clarified, the alcoholic fermentation is carried out in steel vats at 16 degrees Celsius. Within the month of December the wine is racked off. Till the end of February bâtonnage is carried out. After the wine is clarified, it is filtered and bottled.
The nose is lovely: ripe fruit, honey and Mediterranean underbrush notes. Sage and juniper berry notes develop with ageing. In the mouth it is enveloping and velvety. Match this wine with rich fish dishes such as slightly spicy fish soup or with poultry dishes.
Average production: 18,000 bottles
For more detailed information please visit the sections of our website dedicated to each producer.