Posts tagged ‘tedeschi’

Amarone’s Glory Days

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.

November 22, 2011 at 9:16 am 3 comments

Amarone – A new found love

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.

Maddalena Pasqua di Bisceglie, winemaker, Musella (Photo ©Tom Hyland)

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%.

It’s not Toscana, it’s San Pietro in Cariano in Valpolicella (Photo ©Tom Hyland)

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.

Gian Paolo Speri (Photo ©Tom Hyland)

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.

June 14, 2011 at 1:27 pm Leave a comment

Odds and Ends – My Favorites from VinItaly

A stunning Franciacorta, some gorgeous 2009 whites and that Vermentino Nero:

Robert Princic, Proprietor, Gradis’ciutta, Friuli (Photo ©Tom Hyland)


Back from another VinItaly and bursting with dozens of beautiful wines I’d like to talk about – and I didn’t even get to taste any wines from Abruzzo, Alto Adige or Sicily. Here are thoughts on a few:

Beautiful 2009 whites

VinItaly has the advantage of being the first major fair of the year where producers sample their newest wines for the press and the public; in the case of the white wines that meant the 2009s for most bottlings. However, this also meant wines that had only been bottled for a week or two, so it’s a bit difficult to reach a final decision on these wines, as they’re not quite all together yet. However, the 2009 whites as a whole showed beautifully, especially from Avellino in Campania and from Collio and Colli Orientali del Friuli. Among the finest 2009 white wines I tasted were the Alberto Longo Falanghina “Le Fossette” from Puglia; Monte de Grazia Bianco, a blend of local indigenous grapes from the Amalfi Coast including Peppela, Ginestra and Tenera; the Mastroberardino Fiano di Avellino “Radici”; the I Clivi Verduzzo Friulano, a dry version of this grape that is normally vinified dry (I Clivi is doing wonderful things with several grapes from their vineyards in Collio and Colli Orientali del Friuli – this winery will not be a well-kept secret for long) and the Gradis’ciutta Sauvignon from Collio.

This last estate is managed by Robert Princic, who at 34 years of age has become one of the most important vintners in Collio, a great white wine area. This Sauvignon is a brilliant wine, offering aromas of spearmint, bosc pear and ginger with excellent concentration, a lengthy finish and vibrant acidity. Look for this wine to be at its best in 5-7 years.

Stunning 2008 whites

There are always some exceptional Italian whites that are released a bit later than the normal wines; given the complexity and structure of these wines, they are ideal when they are initially offered some 18 months after the harvest. The finest at this fair included Bastianich “Vespa”, a blend of Chardonnay, Sauvignon and Picolit from Friuli; the exceptional Grattamacco Vermentino from Bolgheri and the stunning Marisa Cuomo “Fior’duva”. an Amalfi Coast offering made from Ginestra, Ripole and Fenile. This is as lush and as concentrated a version of this wine I have enjoyed and it should once again be in the running for one of the best Italian white wines of the year.

Amarone

There are just too many wines to try at the fair, so it’s difficult to focus on one category. I didn’t try as many Amarones as I would have liked, but the two best for me were the 2006 Tedeschi “Monte Olmi”, full of ripe cherry fruit and peppery notes and the 2004 “Il Fornetto” from Stefano Accordini. This last wine is a true riserva, produced in only the finest years. This is a robust, full-bodied wine with impeccable balance and is a great Amarone from one of the area’s most dependably consistent producers – one that should be better known.

Cantine Lunae Vermentino Nero Rosato (Photo ©Tom Hyland)

Vermentino Nero

Yes, you read that right – there is a Vermentino Nero grape that is planted in tiny numbers in Liguria and Tuscany’s western coast. The bottling I tasted is from Cantine Lunae of Liguria, also the home of brillliant examples of Vermentino Bianco.

This is a rosato, as the Vermentino Nero grape does not have the structure to produce a red wine, as the winery’s export manager, Michele Gianazza, explained to me (hope you’re not disappointed, Jeremy). Che un rosato! This has a deep cherry color, aromas of bing cherry, chrysanthemum and mint and finishes very dry. What a pleasure to try this rarity!

A Stunning Dessert Wine from Soave

Ca’Rugate in Soave makes one of the very best examples of Recioto di Soave, the famed DOCG dessert wine of the area. Now comes the 2001 Corte Durlo, an amazing wine, a 100% Garganega made from dried grapes that have been aged in small barrels that have been sealed for seven years. My notes for this wine go on and on; aromas of creme caramel and dried sherry with notes of honey and mandarin orange in the finsh; I think this should drink well for 12-15 years and it could go on for 20 years! This is basically a Vin Santo; however, it is not legal to label the wine this way in Soave, so it is technically a Veneto Bianco Passito. Regardless, this can compare with the finest examples of any dessert wine produced today in Italy.

Matteo Vezzola, Winemaker, Bellavista (Photo ©Tom Hyland)

A Brilliant Franciacorta

If I had to name one wine that was my favorite at this year’s best fair, it was the 2002 Bellavista “Vittorio Moretti”. I tasted through the lineup of Gran Cuvée bottlings from this producer and then was asked if I wanted to taste one more wine. When I was told what it was, I had honestly never heard of it; I’m sure I’m not alone as this is only the sixth time this wine has been made in the winery’s 33 year existence. Named for Bellavista’s owner, the wine is an equal blend of Chardonnay and Pinot Nero that was partially barrel fermented. The lip of the bottle has two levels, meaning that the normal crown cap used to seal the bottle ater the first fermentation cannot be implicated here; rather a cork is used and the wine is manually disgorged.

The wine itself is full-bodied, with sublime aromas of yeast, biscuit, quince and dried pear. I told winemaker Matteo Vezzola that while I didn’t mean to compare Franciacorta with Champagne, as they are two different products, that this wine reminded me of Taittinger Comtes de Champagne. Matteo smiled and said that my comparison was fine with him!

A brilliant wine from a brilliant producer – bravo Matteo!

April 16, 2010 at 8:58 pm 2 comments


tom hyland

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 571 other followers

Beyond Barolo and Brunello


Follow

Get every new post delivered to your Inbox.

Join 571 other followers