Posts tagged ‘biancolella’

Cantine Marisa Cuomo – Top 100

Andrea Ferraioli and Marisa Cuomo (Photo ©Tom Hyland)

Winemaking is special in every part of Italy. The weather varies, as do the soils and vineyard exposures. Then there are the grapes themselves. No one knows exactly how many varieties are found throughout the country, but the best guesses are somewhere between 2000 and 3000.

All of those factors combine to make regional viticulture quite distinctive anywhere you go in Italy. Then there is the Amalfi Coast. Known as one of the most beautiful locations on the planet, this is an area of extreme viticulture, where vintners fashion some of the most unique wines anywhere in the world from remarkable hillside plots that are often buffeted by high winds. The work is difficult, but the results are always notable and often spectacular;  it is in this zone where Marisa Cuomo and her winemaker/husband Andrea Ferraioli are producing some of the most singular wines in all of Italy.

The winery and vineyards are located in the small town of Furore, located between the postcard-famous hamlets of Positano and Amalfi. Furore is not as well known as those two locations, mainly because the town is not on the coastal road, but slightly off that thoroughfare. This is, for lack of a better term, a vertical town, as the main road that winds its way through the town begins several hundred feet above vineyards and homes as it tumbles down to just a few meters above the sea. Standing on the road about halfway down in Furore offers a dazzling view; as you glance skyward, you see cars that look tiny heading down the road, while the view down to the sea is breathtaking, especially when early morning or late afternoon fog creeps into the area.

Vineyards in the town of Furore (Photo ©Tom Hyland)

As in other zones in Campania, indigenous varieties are planted throughout the Amalfi Coast; here in Furore, Ferraioli works with white varieties such as Biancolella, Ginestra and Fenile, while Aglianico and Piedirosso are the featured red grapes. The reds from Marisa Cuomo are excellent (along with a beautiful dry rosato), but it is the collection of white wines that make this estate so renowned.

The Furore Bianco, a blend of Falanghina and Biancolella, is aged solely in stainless steel and offers lemon and grapefruit notes with the vibrant acidity of the local whites; the Ravello Bianco, made from a similar bend from the nearby town of Ravello, is similarly styled, though less concentrated than the wine from Furore.

The most complete wine made at the estate is a Furore Bianco named Fior’duva, a blend of Fenile, Ginestra and Ripoli. Ferraioli ferments part of the must in barrique and then ages the wine in similar barrels; the result is a superb white of deep concentration. There are the usual tropical and citrus flavors as well as notes of lemon custard, giving this wine a uniqueness among Amalfi whites. This is a white that is impressive upon release, but displays greater complexities over five to seven years. The newly released 2008 is one the finest examples I’ve tasted to date with impressive texture and the structure to age for perhaps seven to ten years.

Pergola vines in Furore (Photo ©Tom Hyland)

One note about the vines in Furore; because of the strong winds off the sea, the pergola (overhead) training system is used. This viticultural practice, also used in other Italian regions such as Alto Adige and Veneto (especially in Soave and to a lesser degree in Valpolicella), also provides shade and lessens the amount of sunshine, which is an especially important factor in Campania. The look of these vines on these steep slopes perched above the sea is truly stunning.

If you have the opportunity to visit Furore, make sure you visit the estate of Marisa Cuomo and stop in for lunch or dinner at the Bacco Ristorante, where you can enjoy grilled seafood (octopus, shrimp et al) with these delicious whites; the earthiness of the fish providing a perfect foil for the striking acidity of the wines. You might just get a chance to enjoy a glass of wine with Marisa or Andrea, but even if you don’t, I guarantee you’ll never forget the experience, as you celebrate the beauty of the Amalfi Coast through its landscapes, food and glorious white wines!

May 2, 2010 at 12:21 pm 3 comments

Italian Varieties – A to C

 

Vineyard in the Taurasi zone planted to Aglianico (Photo ©Tom Hyland)

Vineyard in the Taurasi zone planted to Aglianico (Photo ©Tom Hyland)

 

 

No one really knows how many grape varieties are planted throughout Italy today for the production of wine. There are at least 300, but the number could be as high as 1000 – or perhaps even higher. The reason that there is not fixed number is that growers are constantly finding a few rows of an obscure variety that they thought was extinct, yet there it is, mixed in amidst other varieties.

Of course, Italy has so-called international varieties such as Cabernet Sauvignon, Syrah, Merlot and Chardonnay planted in various regions, but the numbers for these varieties are small compared to the total acreage of indigenous varieties found throughout the country. It’s varieties such as Greco, Fiano and Aglianico in Campania, Sangiovese and Canaiolo in Tuscany and Dolcetto, Barbera, Nebbiolo and Arneis in Piemonte that are only a few of the distinct indigenous grapes that define the Italian wine world today.

I’ll cover some of the more important indigenous varieties in the next four posts; this will be A-C, while I’ll cover D-Z over the next few posts. 

A

Aglianico

One of Italy’s greatest red varieties, primarily found in the southern regions of Campania and Basilicata. The most famous red wines made from this variety are Aglianico del Vulture, the best red wine of Basilicata and Taurasi and Aglianico del Taburno, both from Campania. Taurasi is one of the country’s most complex and longest-lived reds.

Popular thought has it that the word “aglianico” is a derivation of the word “hellenico”, an adjective for Greece; thus a reference to the Greek colonists that first planted this variety over 2000 years ago. Other linguists disagree with this reasoning.

Aleatico

Red variety with very good acidity and flavors of cherry, currant and plum used for production of lightly sweet dessert wine in Tuscany and Puglia.

Arneis

White variety grown in Piemonte, most famously in the Roero district, across the Tanaro River from the Langhe. Usually non oak aged, the flavors are of pear and pine. Arneis in local dialect means “rascal” or “crazy.”

 

B

Barbera

Grown in Piemonte, this is a red variety with light tannins and high acidity. Most famous examples are Barbera d’Asti and Barbera d’Alba (see post on Barbera).

 

Barbera vineyards below the town of Castelnuovo Calcea, Asti (Photo ©Tom Hyland)

Barbera vineyards below the town of Castelnuovo Calcea, Asti (Photo ©Tom Hyland)

 

 

Biancolella

A white variety with high acidity grown along the coastal zones of Campania, most famously in the Amalfi Coast and the island of Ischia. Many excellent whites from these areas have Biancolella as part of the blend.

Bombino

There is both a Bombino Bianco and Bombino Nero. These varieties are found in Pugila – generally in the north (Castel del Monte DOC) – and are usually blending varieties. 

Brachetto

A lovely red variety used most often to produce a charming lightly sparkling (frizzante) wine, especially Brachetto d’Acqui from Piemonte. Flavors of strawberry and raspberry. Some producers also make a passito version of Brachetto.

 

 

C

Canaiolo

A traditional blending variety used in the Chianti zone. Light tannins with cherry fruit flavors. Many producers today in Chianti have gotten away from this variety in favor of better-known (and deeper-colored) international varieties.

Cannonau

Grown in Sardegna, this is known as Grenache in France. Produces light, earthy red wines with berry fruit and moderate tannins.

Carignano

Also grown in Sardegna, this is known as Carignane in France (it is also grown in Spain). Deeply colored with raspberry and black cherry fruit, good acidity and rich, but not heavy tannins.

Carricante

A white variety, found in the Etna district of Sicily. A few producers work with this variety and produce a long-lasting white with rich fruit (pear, lemon) and very good acidity. The name is translated as “constant.”

Cataratto

A white variety from Sicily, this produces simple, clean citrusy and apple-tinged dry whites meant for consumption in their youth.

Chiavennasca

A synonym for Nebbiolo as used in the Valtellina district.

Ciliegiolo

Literally “cherry,” this is a red variety used in Tuscany, especially in the Maremma. Often used as a blending variety, there are a few examples of 100% Ciliegiolo that are quite full on the palate. Cherry flavors (naturally) and moderate tannins.

Colorino

Another blending variety from Toscana, often used in Chianti. More deeply colored than Canaiolo.

Cortese

The principal grape of Gavi (also known as Cortese di Gavi), a dry white from southeastern Piemonte. Flavors of pear with notes of almond.

Corvina

One of the major red varieties used in the Valpolicella district (and in the production of Amarone). Rich tannins, plenty of spice and cherry fruit. This is the variety that gives the most intensity to a Valpolicella or Amarone.

Corvinone

Another variety used in the Valpolicella district. Similar characteristics to Corvina, but with fewer tannins and more forward fruit.

 

See my companion website: learnitalianwines.com

Interested in reviews of the latest Italian wines? Subscribe to my quarterly newsletter.

 


August 6, 2009 at 12:49 pm Leave a comment

Campania Whites – Falanghina/Amalfi Coast

This is part two of my discussion of white wines from Campania. The last post dealt with Greco di Tufo and Fiano di Avellino. This time around, I will discuss Falanghina as well as white wines from the Amalfi Coast.
 

FALANGHINA

Falanghina is another of the great ancient white varieties of Campania. The name comes from the word falerna, meaning “poles,” a reference to the system used by the Greeks more than a thousand years ago of attaching the vines to stakes, rather than having the vine directly in the ground. In the province of Caserta in northern Campania, Falerna is the local name of Falanghina.

The signature of Falanghina is its vibrant acidity; this is enhanced when the grapes are planted near the coast, as with the Villa Matilde estate in Caserta (Falerno del Massico DOC) or the Campi Flegrei DOC that hugs the shoreline just north of Napoli. Yet even inland in Benevento (Sannio DOC) and in Avellino, Falanghina maintains its healthy acidity.

 

Falanghina Vineyard of Mastroberardino in Mirabella Eclano, used for "Mirabianca" bottling (Photo ©Tom Hyland)

Falanghina Vineyard of Mastroberardino in Mirabella Eclano, used for "Mirabianca" bottling (Photo ©Tom Hyland)

 

 

This is a wine with lovely aromatics; apple and pear are most common, but today, the best bottlings offer greater complexity in their perfumes, including notes of quince, acacia, white peaches and even some tropical fruits such as kiwi or guava.  As the aromatics are so special, most offerings are aged in stainless steel; an exception is the “Caracci” bottling from Villa Matilde.

The best examples of Falanghina available in the United States today include:

  • Mastroberardino “Morabianca”
  • Feudi di San Gregorio “Serrocielo”
  • Villa Matilde “Caracci”
  • La Sibilla “Cruna deLago”

These cru bottlings are priced in the $22-28 range. However there are many fine examples of Falanghina labeled as Sannio DOC or Beneventano IGT that are less expensive, well-made wines (often priced in the mid-teens); these include bottlings from Mastroberardino and Vinosia.

Feudi di San Gregorio also produces a lovely sparkling Falanghina as part of its DUBL series, which is co-produced with the French Champagne firm Selosse. As you might guess from the natural acidity of Falanghina, this is a nicely structured wine; the aromatics of pear and lemon along with a light yeastiness makes for a lovely wine.

Given its high acidity, Falanghina is ideal with shellfish.

 

AMALFI COAST

Everyone knows about the gorgeous seaside setting of the Amalfi Coast, but few realize this is an excellent wine zone as well (Costa d’Amalfi DOC). Here growers use the traditional pergola system of training the vines; in this system, the overhead canopy protects the grapes from too much sun.

 

Vines in the pergola system in the town of Furore, Amalfi Coast (Photo ©Tom Hyland)

Vines in the pergola system in the town of Furore, Amalfi Coast (Photo ©Tom Hyland)

 

 

Vintners along the Amalfi Coast work with several white varieties not found elsewher; these incude Fenile, Ginestra and Biancolella. Most of the whites produced here are blends, offering lovely aromatics (most notably citrus, pear and melon) with vibrant acidity. Usually non-oak aged, most of the bottlings are meant for consumption within 2-3 years of the vintage date; they are perfect with local shellfish such as vongole, the tiny clams from the sea.

Among the best producers of white wine from the Amalfi Coast are:

  • Marisa Cuomo
  • Giuseppe Apicella
  • Tenuta San Francesco

Marisa Cuomo, along with her husband/winemaker Andrea Ferraioli, is recognnized as one of Italy’s finest white wine producers. Their most famous wine, Fiorduva, is a powerful Amalfi blend fermented in barrique.

 

OTHER CAMPANIAN WHITES

There are a few other excellent areas for white wine in Campania, including the island of Ischia, off the coast of Napoli. Here producers struggle with high winds and other conditions to make white blends from varieties such as Forestera and Biancolella. Top producers from Ischia include Pietratorcia and Casa d’Ambra.

In the province of Caserta, there are a few producers working with Pallagrello Bianco; this variety is quite unique in that the aromatics are not fresh melon and pear, but more along the lines of dried herbs, flowers (such as acacia) and a distinct nuttiness. These wines remind one of Campania’s past! Look for producers such as Alois and Terre del Principe.

Finally, a white variety named Aspirinio is grown in Caserta in northern Campania. The vines of Aspirinio in the Aspirinio di Aversa DOC are trained to poles and reach as high as 30 feet off the ground, meaning pickers must climb ladders to harvest the grapes. While a dry white and sparkling version of Aspirinio di Aversa is produced, the most famous version is the passito bottling.

 


June 18, 2009 at 8:10 am Leave a comment


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