Posts tagged ‘villa raiano’
Ca’ del Bosco winery, Erbusco, Franciacorta (Photo ©Tom Hyland)
It’s time to reveal a partial list of some of the year’s best Italian producers in my opinion. In this post, I’ll include a mix of estates from various regions, producing an array of wines from sparkling to white to red. The complete list of the year’s best Italian producers and wines will be published in the Spring issue of my Guide to Italian Wines, which will be sent to paid subscribers at the end of March.
CA’ DEL BOSCO – This esteemed producer, under the guidance of Maurizio Zanella, has been among the very finest Franciacorta houses for many years. 2012 and early 2013 saw the release of the 2008 vintage-dated wines; the Satén is first-rate and among the most complex examples of this wine I have ever tasted. This past year also saw the second release of the Anna Maria Clementi Rosé – this from the 2004 vintage, which spent seven years on its yeasts! This is an explosive wine, one of the world’s greatest sparkling rosés. (US importer, Banville and Jones)
FERGHETTINA – Managed by the Gatti family, this is another accomplished Franciacorta producer. Their Extra Brut – 2006 is the current vintage – has become their most celebrated wine; a blend of 80% Chardonnay and 20% Pinot Nero that was aged for six years before release, is full-bodied and very dry with a long, flavorful finish and beautiful structure. As good or perhaps even better is their 2004 Pas Dosé (meaning no dosage) “Riserva 33″, so named as it is a blend of one-third of their Satén, one-third Milledi (a 100% Chardonnay sparkler from older vineyards) and one-third Extra Brut. This blend, aged for seven years on its yeasts, is a lovely wine of outstanding quality. In case you haven’t noticed, Franciacorta producers such as Ferghettina and Ca’ del Bosco – as well as several dozen others – have been refining their offerings each year, crafting products that are among the finest sparkling wines in the world. (US importer, Empson, USA)
Elena Walch (Photo ©Tom Hyland)
ELENA WALCH – Actually, the way it’s been going as of late, I could name the Elena Walch estate in Tramin, Alto Adige as one of the best producers every year in Italy. This year saw the release of her 2011 estate whites and they are all lovely. Especially notable this year are the Sauvignon “Castel Ringberg” with its spot-on notes of spearmint, rosemary and basil; the Pinot Grigio “Castel Ringberg” with its luscious fresh apple and dried yellow flower notes and the Gewurztraminer “Kastelaz,” always one of the best of its type in Italy. (Various US importers)
VILLA RAIANO - This Campanian estate has reinvented itself over the past two years and the results are extremely impressive! The regular examples of Greco di Tufo and Fiano di Avellino from 2011 are nicely balanced with notable varietal purity, while the selezioni versions of these wines are first-rate, especially the 2010 and 2011 “Contrada Marotta” Greco di Tufo, which is one of the top ten examples of this wine, in my opinion. The 2008 Taurasi, produced in a traditional manner to emphasize the gorgeous Aglianico fruit, is a 5-star (outstanding) wine! (US importer, Siena Imports)
Alessandro Castellani, Ca’ La Bionda (Photo ©Tom Hyland)
CA’ LA BIONDA- Quite simply, this is one of the premier producers in the Valpolicella district. The Castellani family crafts wines in a traditional manner - maturing in large casks – that render wines that display the true anima of this territory – these are wines that offer a sense of place. Two outstanding releases over the past fifteen months are prime evidence of the greatness of this producer: the 2001 “Casal Vegri” Valpolicella Superiore and the 2005 Amarone Riserva “Ravazzol.” The latter is a sumptuous, remarkably elegant Amarone with tremendous finesse as well as impressive depth of fruit, while the former is a Valpolicella that was aged for 10 years before release; this wine shows the true potential of Valpolicella, a wine type that too often gets lost next to Amarone. Both wines are outstanding. (Various US Importers, including Connoisseur, Niles, IL)
Cork of Villa Raiano, one of Campania’s finest wine estates (Photo ©Tom Hyland)
I love the white wines of Campania, so it was a great pleasure to be invited to Bianchirpinia 2012, which was held in Avellino recently. This event, centered around anteprima tastings of the new releases of the 2011 vintage of Greco di Tufo and Fiano di Avellino, along with producers visits and dinners, showed both the quality and variety of these lovely wines and reaffirmed in my mind that these are among Italy’s finest whites.
While there were also a few other wines – such as Coda di Volpe and a few examples of Falanghina – tasted those days, Greco and Fiano were the primary focus. These two wines, produced from vines that are comprised of mixed soils – including volcanic deposits – are wines that beautifully display a sense of place. As most producers opt not to mature these wines in wood, the aromatic profiles of each stand out, with Greco delivering more lemon and pear aromatics (along with a pleasing note of almond in the nose and the finish), while Fiano is more identified (for me, at least) by more exotic fruits such as kiwi and mango along with lime and ripe pear (these notes of tropical fruit were more common in a warmer year such as 2011).
Another difference is with aging potential, as Greco tends to drink best within five years of the vintage date, while that increases to seven or more with Fiano. Indeed Fiano is a bit fatter on the palate with a more lush finish, while Greco tends to be more reserved with slightly higher acidity (in some cases) as well as having a bit more minerality. These estimates about aging are general of course and it’s always a treat to learn about a Greco or Fiano that shows well more than a decade out, such as the time earlier this year when I tasted the 1994 Greco di Tufo with owner Raffaelle Troisi at Vadiaperti at his cellars in Montefredane. Light yellow in appearance, here was a beautifully balanced wine with great freshness – I thought I was drinking a five year old wine, not one that was eighteen years old!
As for the particular qualities of the 2011s, this is a successful vintage with expressive fruit and very good concentration. If there is a criticism one can make of this vintage, it’s that the wines as a rule don’t have the acidity of the best vintages, such as 2010, 2009 or 2008. Sabino Loffredo, proprietor/winemaker at Pietracupa in Montefredane, explained to me that there wasn’t the usual rain in September in 2011, so grapes ripened more quickly. 2011 also has the misfortune of following 2010 which in Loffredo’s words, “is one of the finest vintages for Greco and Fiano of the last twenty years.”
So while I couldn’t give 2011 a 5-star rating, it is a solid 4-star (excellent) vintage for the best producers. Here is a short list of my favorite examples of Greco di Tufo and Fiano di Avellino from 2011:
Greco di Tufo
- Benito Ferrara
- Terrredora “Loggia della Serra”
- Bambinuto “Picoli”
- Mastroberardino “Nova Serra”
- Villa Raiano “Contrada Marotta” (5 stars – ottimo!)
- Sella delle Spine
- Feudi di San Gregorio “Cutizzi”
Fiano di Avellino
- Terredora “Terre di Dora”
- Villa Raiano “Ventidue”
Generally, I was more impressed with the examples of Greco di Tufo from 2011 than the versions of Fiano di Avellino, but perhaps the Fianos will show much better with another year or two in the bottle.
A few examples of Fiano from 2010 and 2009 were also tasted out; these wines showed beautifully, especially the 2010 Urciuolo (enticing aromas of peony, chamomile and lemon rind) and the Villa Diamante “Vigna della Congregazione”, which has been among my top two or three examples of Fiano every year, as this is routinely a great wine, with a lush, oily feel and outstanding persistence.
Also from 2009, the Joaquin “Vino della Stella” displayed excellent ripeness with aromatics of apricot, papaya, golden apple and saffron, while the Mastroberardino “More Maiorum” matured in wood, is a superb wine, with intriguing beeswax, lemon oil and bosc pear aromas backed by excellent persistence and ideal structure.
Regarding the recent 2012 harvest, Sabino Loffredo told me that while the year started off on a question mark, things improved during the growing season; in his words, 2012 could be quite a pleasant surprise. If Sabino says so, you know it’s true, so I’m excited about trying this new vintage when the wines are released in 2013.
It is vitally important for an event such as Bianchirpinia to continue, as it is an excellent showcase for Greco di Tufo and Fiano di Avellino, which in my mind are most certainly among the upper ranks of Italy’s finest white wines. Given that more artisan producers have started to make these wines over the past decade, the overall quality has never been higher. Great news for lovers of Italian white wine!
Thank you to Diana Cataldo of Miriade and Partners for the invitation to this event and for organizing an excellent two days in Irpinia.
Learning how to pair distinctive Italian wine and food with a chef and wine director at Vivere, Chicago
I’ve moderated numerous seminars and taught many classes on Italian wines over the past decade and one question that always comes to the forefront is “what foods should I pair with this wine?.” It’s a great question, not only given the relationship of food and wine in general, but especially given the nature of Italian wine and its link to a specific sense of place and the local foods that pair effortlessly with these wines.
It’s a subject that has many right answers (and very few wrong ones) and it’s one that I never tire of studying. Given that there are hundreds of indigenous varieties used throughout Italy, which are used to produce thousands of wines, well you can just imagine the endless array of flavors – as well as textures and acidity levels – in these wines. A medium-bodied red such as Dolcetto with its fruit forward nature is going to need an entirely different food than a Barolo with its firm tannins. And these are two wines that are often produced from vineyards only a few miles apart in Piemonte! Now think about the red wines from southern Italy, such as Puglia or Campania and you have a whole new set of variables. As I said, this is an endless journey; but it’s also one that brings a great deal of pleasure into one’s life.
Ian Louisignau, Wine Director, The Italian Village, Chicago (Photo ©Tom Hyland)
So to learn more about the subject of pairing Italian wines and food, I went to see my friend Ian Louisignau, wine director at The Italian Village Restaurants in the heart of the Loop in downtown Chicago. Ian took over this job last year and has continued the stellar tradition of an exceptional wine program at this long-time family owned restaurant.
So I brought four Italian wines – two whites and two reds – that were not sold at the restaurant and asked him to pair them with something off the menu at Vivere, the upscale dining room at The Italian Village (there are also two less formal dining rooms at The Italian Village: La Cantina and The Village.) I thought that by bringing in wines Ian had not tasted, he would have to come up with an original pairing – this wouldn’t be a wine and food match that he makes all the time. I loved doing this and I believe Ian did as well, so here are his thoughts on what to match with each wine.
2011 Le Caniette Passerina “Lucrezia” (the label of this wine is pictured at the beginning of this post) – I thought this would be a great, slightly offbeat way to begin, by tasting out this relatively rare white indigenous variety from southern Marche. This is an excellent example of this wine; medium-full with aromas of dried pear, orange blossom and biscuit, this has lovely texture and a rich finish with a note of honey. Aged only in steel tanks, this has very good acidity and offers a great deal of character for its moderate pricing (about $12 retail, a steal!).
Ian (and his chef Robert Reynaud, who was with us for a few minutes), suggested the Spiedino di Capesante, rosemary skewered scallops with lime braised fennel, crisp romaine and yellow tomato purée (my mouth waters even as I write about this!). As the Passerina is not a big wine, scallops are ideal for a dry white such as this and certainly the aromatics of the wine are nicely complemented by the lime braised fennel. A nice start and an intriguing match!
2010 Villa Raiano Fiano di Avellino “Alimata” – Here is one of two cru offerings of Fiano di Avellino from this excellent Irpinian producer; this wine was awarded the coveted Tre Bicchieri ranking from Gambero Rosso in their 2012 guide. This is a very impressive Fiano with flavors of lemon and Bosc pear and a very, very long, satisfying finish with notes of honey and minerality; it is drinking beautifully now and will be enjoyable for another 3-5 years. To pair with this wine, Ian selected Granchio e Astice Freddo - jumbo lump crabmeat and Maine lobster with a tarragon emulsion, toasted brioche and micro arugula. I think this is a great pairing, as not only are the flavors of the crab and lobster ideally suited for Fiano, but you also have the slight earthiness of the wine’s finish that is picked up by the bitterness of the arugula.
2005 Falalone Primitivo Riserva – This wine from the Gioia del Colle zone, one of the great growing areas for the Primitivo grape in Puglia is a robust (15% alcohol) red with plenty of character as well as a slight rustic edge. It’s a big, gutsy wine, but it’s elegant with subtle wood and balanced tannins. For this wine, Ian suggested two different options. The first was Pappardelle with wild boar ragu; the second, Cannelloni di Vitello, crepes filled with braised veal breast, fava beans and pickled red onions. Two excellent choices here, given the power of this wine as well as its hearty character; the wild boar is a natural for the assertive flavors of Primitivo.
2006 Batasiolo Barolo “Vigneto Boscareto” – The final wine was a cru Barolo from the commune of Serralunga d’Alba from Batasiolo, a consistent producer with an impressive track record for single vineyard Barolo. This is from the classic 2006 vintage, a year that resulted in very rich Barolos that are tightly wrapped and need several years to reveal greater complexity. This Boscareto from Batasiolo is not as intense as some 2006s, but it is a big wine with plum, cherry, myrtle and tar flavors with medium-weight tannins; while it will be at its best in another 12-15 years, it is balanced enough to pair now with the proper foods.
For this wine, Ian opted for Maiale con Speck, pork tenderloin wrapped in speck, potato carrot purée, brussel spout leaves and a balsamic glaze. This is a lovely match, a dish that has the richness of the pork tenderloin to stand up to the fullness of this wine along with the earthiness of the carrots and brussel sprouts that pick up on the tannins and render them more elegant (carrots and turnips are great to serve with a young, tannic red as they make the wine seem less tannic- this, a tip I picked up from a winery chef years ago).
So there you go, class dismissed. I hope you learned a few things about pairing particular Italian wines with Italian foods. If you’re ever in Chicago, dine at The Italian Village and you’ll have a wonderful experience learning about this subject. Hopefully Ian will be there to answer your questions – you’ll learn a lot!