Posts tagged ‘musella’
Gian Paolo Speri, Az. Agr. Speri, Pedemonte in Valpolicella (Photo ©Tom Hyland)
I recently visited the Valpolicella area for the second time this year and of course, focused quite a bit on Amarone. I am happy to report after tasting examples from 15 different estates that Amarone is now at an extremely high level of quality, joining wines such as Barolo and Brunello as one of the finest, most complex and just as important, one of the most consistent red wines in Italy, thanks to a recent string of notable vintages as well as first-rate winemaking. These are the glory days for Amarone.
Now of course, not every Amarone is outstanding (this is true with famous wines everywhere in the world). There are producers who are doing all they can to make as affordable a wine as possible, but let the buyer beware. Amarone (or more formally Amarone della Valpolicella) is produced by an expensive process known as appassimento, in which grapes are naturally dried in special rooms for three to four months. This is a costly, time-consuming method, but it’s what gives Amarone its unique qualities. This is not a process that can be rushed, so the producers that want to find an easy solution are not crafting the best wine they can. Quite simply, there are no shortcuts to greatness.
In fact, 12 producers recently founded an organization named Le Famiglie dell’Amarone, meant to protect the special qualities of classic Amarone. Members of this group include some of the finest in the area, including Masi, Allegrini, Speri, Brigaldara, Tedeschi, Musella and Tenuta Sant’Antonio. You can read my article about this group here.
Vineyards at Negrar (Photo ©Tom Hyland)
One of the reasons I am so excited about Amarone these days is the shift in style. Amarone has always been a powerful wine and remains such, but in the past, the wine was too brooding, a heavy wine that emphasized strong raisiny and herbal characteristics. But with the experience of the past two decades, the wines as a whole are much more elegant and emphasize fruit and complexity, all the while in a package that is 16% or 16.5% alcohol. Yes, Amarone is a big wine, but it is not a monster.
Recent vintages combined with a more refined winemaking style have given us elegant Amarones; one taste of the 2005 Zenato Riserva is brilliant evidence of this. 2006 was proclaimed a great vintage in the Valpolicella area (where grapes for Amarone are grown) and there are dozens of excellent examples; while many are sold out, the 2006 Buglioni and Masi Costasera Riserva are two first-rate bottlings from this vintage that are currently available.
As for 2007, one generally does not expect two great years in a row, but this indeed appears to be the situation for Amarone. “Early on, 2007 did not look like a special year, but now I think it is a fantastic vintage,” notes Sandro Boscaini, technical director for Masi. Boscaini, truly one of the most influential individuals of Amarone over the past 40 years, thinks 2007 could be one of the all-time great vintages. I’ve tasted a few of the 2007s and find beautiful definition and finesse in these wines; among the finest are those from Allegrini; Tommasi; Tedsechi; Masi (Costasera normale and riserva); Tenuta Sant’Antonio (selezione Antonio Castagnedi); Massimago; Musella and Speri, this last a superb wine.
Semi-dried Corvina grapes at Masi (Photo ©Tom Hyland)
Then there is the most recent growing season, 2011. This was a slightly cool, rainy year throughout June and July. But then in mid-August, conditions changed as temperatures soared and stayed warm throughout September, assuring “perfect ripening” in the words of Gian Paolo Speri, producer from Pedemonte in the heart of the production zone. “2001 will be a very great vintage,” says Speri.
The wines from 2011 will not be released until 2014 at the earliest, with most being available on the market in 2015 or 2016. Until then, consumers can enjoy the outstanding offerings from 2006 and 2007 with other beautiful wines from 2008 (slightly lighter wines, but with beautiful aromatics and acidity), followed by the ripe, intensely flavored 2009s and the beautifully balanced 2010s. As I wrote earlier, these are the glory days for Amarone.
Harvest is on going throughout Italy. I asked a few producers to give me their thoughts on the 2011 growing season and harvest. Here are their comments.
Piero Mastroberardino – Director – Mastroberardino, Atripalda, Campania
Winter was long and cold with less rain than normal. The vegetative resumption was delayed due to the cold winter. In the first stages of blooming, we had a lot of rain that enriched the acquiferous layers of the earth. In May, June and the first part of July, we had a good climatic state, with rains of little intensity that were spread out, bringing back the vegetative state to normal again.
The third week of July with the coolest temperatures and a little rain, predisposed the vines to the water stress of August. In August, especially in the second and third week, we enjoyed very good thermal inversion between the days and nights. The rains of the final days contributed notably to a lowering of overall temperatures.
The actual climatic conditions along with the important thermal inversions and the good vegetative/productive conditions of the vines, have led us to a harvest of excellent quality.
Antonio Capaldo – Owner/Director – Feudi di San Gregorio, Sorbo Serpico, Campania
The harvest is overall very good in quality but with a strong reduction in quantity (30-40%) which is bringing a lot of pressure on us all.
Falanghina started a few days ago and is very beautiful.
Fiano and Greco appear on a similar condition but it is still too soon to say as it is starting raining after an incredible heat. For Aglianico it is definitely too soon but overall indication on lower quantity/higher quality appear to work here as well.
We are about 10 days in advance compared to average.
Alessandro Locatelli – owner/winemaker – Rocche Costamagna, La Morra, Piedmont
Another great harvest in Piedmont !
This was a very particular season that started 2 weeks early; the harvest also arrived 2 weeks before normal.
Great quality, perfect ripening, but very low production: 20% less.
We are happy and next week we will start the Nebbiolo harvest.
Andrea Felluga – winemaker – Livio Felluga, Brazzano di Cormons, Friuli
The harvest is going well. We have had sufficient flowering and a very balanced season… extremely hot at the end of August that came together well for a well-timed picking of the grapes. In the hottest days, we picked only in the morning, so as not to scorch the grapes. The whites and Merlot are now finished. We have also to pick the Cabernet, Refosco, Pignolo and Picolit, obviously. We are in a most delicate enological phase for the white wines: at the end of alcoholic fermentation, management of the lees and malolactic, but I am very optimistic for the quality of the wines.
Maddalena Paqua di Bisceglie – proprietor – Musella, San Martino, Veneto
I’m particularly happy this year to give you some notes about the Harvest 2011. A great vintage!
First of all, I have to say I was lucky to be helped and encouraged by the weather in our first year of Biodynamic and this is important…my enthusiasm for what could be considered a dream of a life is now even more intense after the first and incredibly evident results!
The weather in 2011 was not regular, considering a very advanced hot Spring and the cool July and beginning of August. These inverted conditions created a particular course of maturation. We had an advanced development of blooms, leaves and grapes, we arrived in June with at least a couple or even three of weeks of advance. In that period the weather changed and we suffered three long weeks of intense rains.
Around the third week of August it was extraordinarly hot week (40 C°!!) that gave a kick to the maturations and in only a few days we had the unusual condition to have almost all varieties ready to be picked!
Honestly we saved the quality with some water in form of irrigation we could gave during this week. It was more than a month we had not any rain and the vines started to take the water from the grapes and to stop the maturation! So, giving small quantity of water we interrupted this process.
Around the end of August in a weekend we had an amazing quantity of rain (60 mm), the entire Valpolicella area had an important relief and the grapes started to mature again everywhere here.
We never harvested Corvina before the first week of September and this year we did it in August…amazing and new for us, but that’s a part of the beauty of my job: it is never the same and could be very surprising, teaching us something new every year.
The first vinifications were perfect and even if we were worried for the first Biodynamic experience, we are very happy with it and even quite surprised how we already can taste more crunchy fruit in it.
The colors are very rich, the acidity not particularly high, but we will manage it with the malolactics. The general conditions gave us not a big quantity, but for sure a very important quality!
Vineyards at Negrar (Photo ©Tom Hyland)
I’ve just returned from a two-week trip to Collio in the Friuli region as well as the Soave and Valpolicella zones in the Veneto region. I’ll write a bit about all these areas; today I begin my accounts with Valpolicella, where several wines, including Amarone – one of Italy’s most iconic reds – are produced.
One of the purposes of my journey was to research the 12 producers that make up the Famiglie dell’Amarone (Amarone Families) project. I’ll be writing a feature article on this group for the Autumn issue of Quarterly Review of Wines - look for this issue in mid-September.
More on Amarone in a bit, but let me first discuss the Valpolicella zone, located just north of the splendid city of Verona. Valpolicella literally means “valley with many cellars” – it’s a district with hundreds of producers squeezed in a relatively small area. The western half is the DOC area, while there are many fine producers who make wine from the eastern section as well. The western part is comprised of three valleys: Fumane, Negrar and Marano; in addition, important towns for production include San Pietro in Cariano and Sant’Ambrogio. Many of the most famous producers of Valpolicella and Amarone are located here; these include Masi; Allegrini; Begali; Brigaldara; Venturini; Nicolis; Tedeschi and Tommasi. Excellent producers in eastern Valpolicella include Musella and Tenuta Sant’Antonio.
Valpolicella is a blend of several grapes, the most commonly used being Corvina and Rondinella. Molinara is still used in some wines, but it is not as popular as in the past. Other grapes include Corvinone (larger bunches than Corvina), Dinadarella (incorporated in a few blends, but often better used to produce a rosato, as with the example of Brigaldara), Negrara and Croatina. A few years ago, the DOC regulations for Valpolicella were changed and small percentages of non-local varieties are allowed; I sampled two different bottlings of Valpolicella with 5% Sangiovese, if you can believe it!
The major varieties – Corvina, Corvinone, Rondinella and Croatina – are also used to produce Amarone; a final variety that is being used by a few producers today is Oseleta, a grape type that adds color and tannins to the final wine along with good natural acidity. What makes Amarone so special and so different from a normal bottling of Valpolicella is the winemaking process. The grapes for an Amarone are picked one week prior to those for a Valpolicella and these grapes are then allowed to dry in special rooms – either on bamboo racks or in plastic trays called cassette - for anywhere from three to four months. This process of naturally drying the grapes takes place before fermentation and is known as appassimento. During the 90-120 days, the grapes shrivel and lose 20%-30% of their natural water, resulting in extremely concentrated grapes. As the natural sugars increase during this drying period, this means that a typical Amarone will have between 15% and 15.5% alcohol and in some years, even as much as 16%.
A third wine between Valpolicella and Amaone is Ripasso. Literally meaning “repass”, the original production for this wine included passing fresh grapes over the skins of the previous year’s Amarone skins. This would give a more “raisiny” character to a traditional Valpolicella, resulting in something of a “baby Amarone” for lack of a better term. Today other methods are often used and the wines range widely in style, from elegant and fruity (such as the wonderful bottlings from Begali or Brigaldara) to a more powerful, Amarone like wine (such as those from Masi, Allegrini and Tommasi).
Finally, there is Recioto della Valpolicella, which is sweet. This is the traditional wine produced for more than one thousand years in this area; the dry Amarone is a recent innovation, having only been produced since the 1950s. The sweet Recioto – and versions vary from off-dry to medium-sweet, offer gorgeous aromas of black raspberry and dark chocolate and are ideal partners for a variety of foods at the end of a meal, from a chocolate dessert to aged blue cheeses. I love Recioto and drink it whenever I can- it’s really a shame this isn’t a greater success in the market. One producer told me that when producers in the Valpolicella area get together, they all want to try each others’ Reciotos, which should tell you how seriously they view this wine. Among my favorites on this recent trip included Allegrini, Masi (two very different bottlings), Speri, Brigaldara and Tenuta Sant’Antonio.
Getting back to Amarone, I entitled this piece “A new found love.” It’s not that I abandoned Amarone, for I’ve always loved it, it’s just that after visiting twelve outstanding producers in four days, my love was rekindled. This was especially true of the 2006 vintage, which the producers there rated as great. Now I have read enough reports of so-called “great vintages” from all over Italy (as well as the rest of the wine world) and I’m usually a bit skeptical. These great vintages often result in wines that are too intense, too tannic, too oaky, etc., etc. – you get the picture. But not so with the 2006 Amarones, as these wines offer impressive concentration, remarkable fruitiness and beautiful balance. Given the press, many of these wines were already gone during my tastings, but I did taste several that I rated as outstanding, the four finest being the ultra-elegant Speri, the beautifully structured Riserva from Musella, the polished and very approachable Zenato and the sublime Begali “Monte Ca’Bianca”.
The 2007s are now upon us and I was very satisfied with the Tommasi, a classic style made in a traditional manner- the tannins are polished and there is excellent acidity- the wine is a beauty! I also enjoyed the more modern, powerful Allegrini as well as the Masi “Costasera”, which is more of a middle ground as far as style. I also tasted a few Amarones from 2005, with the Tenuta Sant’Antonio “Campo dei Gigli” offering the best balance and complexity.
Finally, there were a few special older bottlngs. Everyone knows that with a powerful wine such as Amarone, several years are needed for the wines to display their finest characteristics. This was certainly true for the 1999 Tedeschi “Capitel Monte Olmi” and the 1997 Venturini. For these wines, aromas of molasses, dried cherry and tobacco were among the most common and the wines had a more refined quality about them. But new release or 12 or 14 year-old bottle, my thoughts this past week with Amarone were all about love.