Posts tagged ‘ciliegiolo’

Traditional Words of Wisdom from Gianpaolo Paglia

Gianpaolo Paglia, Poggio Argentiera (Photo ©Tom Hyland)

During my most recent trip to Toscana in May, I spent some time with Gianpaolo Paglia, co-proprietor of Poggio Argentiera, one of the top estates in the Morellino di Scansano zone, in the area known as the Maremma. I’ve admired his wines for several years, so it was a great pleasure to finally meet him, taste his new releases in the cellar as well as see his vineyards.

Paglia is a fascinating example of a producer who has altered his style. While he once made wines that were aged in small oak barrels, he has now changed his approach. He got rid of the barriques at his winery and now only uses large casks for maturation. He firmly believes that tradition is the way to go when producing wines in his area – as well as other zones in Tuscany. By that he means not only aging in large casks, but also the varieties used, so for his Morellino di Scansano, he uses only local varieties such as Ciliegiolo and Alicante to blend with Sangiovese, opting not to include international grapes such as Cabernet Sauvignon, Merlot or Syrah.

As Paglia drove me to one of his vineyards, he was only too happy to tell me about his winemaking philosophy.

GP: “There’s much better wine that can be made here if you stop following that kind of model (small oak). We don’t do those wines anymore and I can see the huge potential that there is.

“I think there are a lot of people who consciously or unconsciously doing that (moving away from producing international wines). Colleagues were coming to taste my wine at the last VinItaly. What is drawing them back is the fear that the market doesn’t want those wines (oaky, modern wines). They say, ‘I don’t want to make those types of wines (international styles), but that’s what the market wants.’ The market doesn’t want that at all.

The Maremma is a place where you can make beautiful, true Mediterranean wines without having to show the muscle, without all this new oak, without all this body from concentration. Just let the wines be what they are without forcing them. That can really show the true potential. And I can tell you that those wines are successful in the market as well, contrary to what they think. I’m proving that.

“We have had great success in the market and there are other people who said, ‘I was waiting for that.’ Especially the people in the trade. They said, ‘I don’t like the wines with oak, but that’s what the market wants.’ Actually, it’s not true. You ask those people what they like to drink and they tell you, white wines and sparkling wines. That’s because they don’t like heavy reds.

“We’ve been through that. I was at a wine dinner last recently. People who were there included local doctors, lawyers, notaries, retired professsional people, all of whom have a passion for wine. They’re not in the wine business. Several of the wines were light or pale garnet in color and people loved those wines. They told me, these are the wines we want to drink.”

“This is what can be done here. These wines are all successful and all demand a good price and are all true to the terroir.”

“I have received more accoaldes than ever this year. I think a lot of people will notice that and make wines like this. Once that happens, that’s good news for this area, because once you remove this structure of oak, the terroir really emerges in the wines.

“The more producers who make wine in this way, the more Scansano has an identity. Stop using a lot of Cabernet Sauvignon and Syrah. It’s easier to work this way, because you are not following any model, you are following nature. That’s how the wines comes. OK, it’s not dark in color, but who cares? If the color’s not there, it’s not there.

“You go back to tradition and you make amazing wines. It’s like a pendulum. We’ve gone too far one way and now we’re going back.”

It’s only been for a short time that wines with small oak have been made here in Tuscany. They were made in a different way for hundeds of years. You can do a lot in ten years.  It takes a bit of money as well as encouragement. But money is constantly being spent on a lot of things.

“Replace all the Cabernet, Merlot and Syrah and graft them over or replant Sangiovese. You can do that and reshape the image of your area. It takes a bit of vision, not a lot, just a bit.”

One of Paglia’s vineyards in the Scansano zone (Photo ©Tom Hyland)

I asked Giampaolo about the so-called gurus who write for certain publications or websites who see themselves as opinion makers. Don’t they have a lot of influence on consumers and the way wines are made?

 

GP: Perhaps, but there isn’t all the power there. Yes, for some people. But the vast majority of people don’t read that, they’re not interested. If you make the wine with a strong character from that particular area, people understand that. If something is true, if something is real, whether it’s a tomato or a bottle of wine, you feel that. And I can see that more and more and more.

“I recently started selling wines at Majestic, a retail chain in England. These stores have thousands of labels from all over the world. 200 shops, they move a lot of wine. We are selling the regular Morellino, made with Sangiovese and Ciliegiolo, so no international varieties, nothing to appeal to the international markets.

“People that buy the wine, they do not read Parker. They taste the wine, they see that is is real. They like it because this wine reminds them of something. Maybe they’ve been to Tuscany, they can connect with the place.

“You can only do this if the wine is real. Because if the wine is full of Cabernet or Merlot, it doesn’t connect to the place, it doesn’t do anything, it doesn’t connect.

“People love that. Give them something different. We notice that. Don’t give them what you think they want.

“I understand if you produce millions of bottles. If you’re somebody like Jacob’s Creek from Australia, you make wine a certain way. That’s a commodity. But we’re not in the same business.

“Take the wines as they are. Present them for what they are and people will see that you believe in them. People will taste them and see that they are real. They might not be to the liking of 100% of the people, but what is?

“People want to try something original. If you open a bottle of wine, you want, ‘Oh, this is the bottle of wine I tasted the last time and it tastes of something, it tastes of that place. It doesn’t taste like something else.’

“People who say that they have to follow the fashion (of making international wines) … it’s all in their minds. It just takes someone to show they can do it and they follow.”

We all owe a debt to Gianpaolo Paglia for making wines that reflect tradition, that show a sense of place. It’s true that there are many other producers that do the same; it’s just that they are not as outspoken on this topic as Paglia. But they share the same vision. As he says, “the pendulum is swinging back.”

It seems to me that the only way that Italy will continue to sell more wines in the world market is to make wines that are authentic. Bravo to Gianapolo Paglia and hundreds of other producers for understanding that!

Text and photos ©Tom Hyland, 2012

June 20, 2012 at 3:16 pm 6 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

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


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