This family-run winery has been producing excellent wines for many decades and since 1978 they have been focussing on 'vini biologico'.
When organic farming was still in its infancy, Sebastiano Jasci (together with his wife Lucia Marchesani) was one of the first Italians to transform his vineyard and wine production to fully embrace the natural techniques.
The 33 hectares of specialised vineyards are situated in Vasto, facing south-east towards the Adriatic Sea.
This area has been populated since 1300 BC (legend says Vasto was founded by Diomedes, the Greek hero) and this ancient town boasts many historical treasures such as Roman-era thermal baths, mosaics, cisterns and an amphitheatre.
The soil here in Vasto is rich and fertile and the Jasci & Marchesani vines are caressed by a breeze from the nearby sea. The wine- makers believe it is this sweet sea breeze that creates a “perfect habitat for vine-growing”.
The grapes grown here are mostly native but international varieties also flourish, offering an authentic taste of the terroir. The Jasci & Marchesani wines harness this local flavour, creating a unique final product to savour.
Above all, this boutique winery is about family and passion.
As current winemaker Nicola Jasci says, the most important thing is “the devotion to the family and the passion for the land” which results in delicious and healthy wines.
PASSION PROJECT BUBBLY
Metodo Classico (aka Champagne method) sparkling wine AUTENTICO is made from classic bubbles grape Chardonnay with international Riesling and local Pecorino - for a unique glass of fizz!
Winemaker Nicola Jasci added this wine to his family's portfolio in 2013 and has continued to make small batches every since.
Nicola is proud of its special character, which mirrors the elegance of Champagne while authentically representing the warm, fruity notes typical of Abruzzo wines. He describes his bubbly as, "composed and captivating, taste it with slow, rhythmic and continuous sips".
CLASSIC LINE - WHITE, ROSE, RED
Celebrated for his dedication to organic farming and non-intervention wines, Nicola Jasci offers his 'classic line' as an introduction to the 3 key wines of Abruzzo - white TREBBIANO, rosato CERASUOLO* and red MONTEPULCIANO.
After hand-harvesting and short fermentation, the white and rose spend 6 months refining in stainless steel; the red develops for 6 months in oak barrel.
* What can you expect from the Cerasuolo? Expect notes of candyfloss, toffee apple, red apple, marachino cherries, candied raspberry (hint of gooseberry). Delicious with dim sum and duck with hoi sin sauce. Mmmmm!!
NEW LINE - WHITES
The most recent addition to the collection are some single-variety wines from popular international grapes: the structured RIESLING and the tropical TRAMINER.
These whites are both bursting with local Abruzzo style (rich, warm fruit notes) and great for food-pairing ideas with our local Asian cuisines here in Singapore!
NERUBE LINE - WHITE, ROSE, RED
Explore the two most important grapes of Abruzzo - white PECORINO* and red MONTEPULCIANO. You can also experience the rosato version of Montepulciano - locally known as CERASUOLO, meaning 'cherry' for its rich colour.
* Did you know ... the white grape takes its name from 'pecora' meaning sheep. One story goes that the reference is to the shape of the bunches (long like a sheep face) but another story tells of sheep munching the tasty grapes on their way down the hillside - where the grape originated!
Fun Fact: Both the Pecorino and Montepulciano grapes are believed to have originated up on the hills of Abruzzo. The region might be known for its central/south location and warm summers, but it is also 65% mountainous which offers plenty of variety in terms of terroir.
RUDHIR LINE (RED ONLY)
We are lucky to have 2 vintages of the Montepulcino Rudhir line available (2018 + 2019), but don't wait too long as both are getting low. These labels will be a great step on your journey of appreciation for this rich, smooth grape!
18 months ageing in oak barrel and barrique, then 2 years in bottle gives this wine a deep, round palate - delicious notes of dark plum, ripe cherry, chocolate and some sweet spices. Try with steak or even a spicy dish!
FLAGSHIP RED
One of our most unusual red wines, the extraordinary* JANU should be sipped and savoured.
It goes beautifully with grilled meat or a chilli con carne dish, or open at the end of the meal to pair with aged cheese... or just as a 'meditation' wine!
* The unique flavours of J&M's flagsip red wine is thanks to its wooden barrel ageing - a secret combination of different time in different types of barrels, from oak to acacia and hazelnut!
If you need helping deciding where to start, please do contact me for personal recommendations and advice.
Contact us for your complimentary 'home Wine Tasting KIT' while stocks last!
For details on claiming this gift, please contact me ASAP.
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Across two vineyards with two different terroirs, the estate of Monchiero Carbone “seeks to highlight the quality of small- scale productions”. The current family who run the winery are continuing the work of their forefathers, who first cultivated the land in the 1900s.
The overarching theme is respect for the land, which must be cherished, and the constant dedication to its well-being. The goal is for customers to “savour the aromas, flavours, emotions and passion of a unique territory”.
So, where is ROERO?
Check the map below to get a sense of where the Roero vineyards are located in comparison to more famous sites of Barolo and Barbaresco.
In the heart of the Roero hills, established winemaker and Roero wine consortium president Francesco Monchiero, with his wife Lucrezia, manage an award-winning portfolio of wines.
HISTORY & TERROIR
Their destiny seemed inevitable, given the legacy of viniculture that stretches back on both sides of the family. The Carbones planted white Arneis vines in the Tanon area in the early 1900s and the Monchieros first purchased the Monbirone vineyards in 1918 to grow Barbera.
The soil at Tanon is light, dry and sandy while that of Monbirone is hard, limey and almost chalky “where just two drops of water are all it takes for the ground to become as slippery as soap”. With these two very different terrains, the Monchiero Carbone estate practices the art of balancing the land’s natural gifts to produce outstanding wines that express the life of the vine.
PASSION PROJECTS
The winemakers at Monchiero Carbone have been concerned that the world of wine may be falling under the spell of globalisation, where “aromas and tastes of wines are becoming increasingly uniform and standardised”.
At this estate, the opposite rings true. The history and culture of a specific area sets the scene for the Monchiero Carbone production.
When you taste their local ARNEIS you taste the soil of Roero* and if you sip their BARBERA you're transported to the MonBirone hill, so-named for the sanctuary dedicated to the Madonna of MonBirone.
(*For 130 million years, the whole of lower Piedmont was part of the seabed of an inland sea, called the Po Valley Gulf, which completely covered a large part of Northern Italy. During the Miocene period about 10 million years ago Langhe and Monferrato began to emerge, while ROERO remained underwater ... it was a shallow basin which emerged at a later stage, 2- 3 million years ago. For this reason, the soil of the Roero hills is very rich in sand, mixed with clay and limestone, and it is not at all rare to find fossil shells deposited in the ground.)
The wine labels feature a lion door-knocker with an Italian phrase that translates to “every door has its knocker", highlighting the idea that “beyond the door of the winery is to be found a unique history ... that cannot be reproduced in any other wine cellar”.
It is also testament to the estate’s belief that every wine, produced from a particular hill, “will result in a wine with a multitude of different facets”.
LOCAL WHITE GRAPE
The white grape Arneis makes refreshing wines that are very food-friendly, thanks to a savoury edge in the character.
Start out with a bottle of RECIT and then move to the richer CECU. If you're quick, you can also try their 'Grand Cru' RENESIO INCISA - awarded 3/3 Gambero Rosso.
Psst! Did you know that the Piedmont also produces a small amount of Vermentino (perhaps more famously grown in Sardinia or Tuscany) but they call it Favorita in this northern region. Check out a bottle of the easy-drining, fresh and saline, FAVORITA during this week's sale.
PINK BLEND
Looking for something light and fruity, but still full of character? You can't go wrong with a bottle of ROSATO - a beautiful blend of Barbera and Nebbiolo.
At only $35 this is a perfect 'poolside' party wine and pairs really well with sticky ribs! ;-)
NOBLE RED
The Nebbiolo grape is one of Italy's most famous wine exports, but usually as a BAROLO, Barbaresco or Langhe Nebbiolo. Those of you who joined my wine tastings (back when 'events' were easier) will have heard me wax lyrical about Nebbiolo from other area, such as GATTINARA in the north of the region ... or this stunning lesser-known area of south Piedmont called ROERO.
Monchiero Carbone's local Nebbiolo vine thrives in the Roero soil. Start by trying the SRU 2015, 2017 or 2019, but don't miss their premium Nebbiolo called PRINTI ... if you're quick you still have time to try both the 2010 and 2016 vintages (the older vintage is nearly sold out and no longer available to re-stock).
As with their white Arneis, they also have a 'Grand Cru' for Nebbiolo, from a premium single vineyard, called BRICCO GENESTRETO so grab yourself a bottle of this 93-pt red while you still can.
Fan of Barolo, but new to other Nebbiolo wines? Take a moment to watch a tasting between Printi and a Barolo from wine educator and vlogger Wine Folly, to get a feel for the differences and similarities - click here.
FYI, the team at Monchiero Carbone do also offer a BAROLO but it's sold out ... for now! The new shipment from Italy will be here soon and we'll update you once it's available to buy.
COMPLEX RED
Over the years (since 2014) we've been enjoying each vintage of Barbera d'Alba MonBirone and every year it's a contender for the 'top 10' list of wines in our collection!
This premium red is a single cru Barbera from the most celebrated hill in Canale (home to the sanctuary of Our Lady of MonBirone).
* The 2017 vintage is rich and deep in character; packed with red and black fruit flavours, plus some sweet spices and chocolate notes; with a very long persistent finish. It's ready for your glass and will pair well with a rich dish like stew or BBQ meat, or will age beautifully in the bottle for years - if you can wait that long! ;-)
* We also have a special bottle that celebrates 100 years of Barbera! The very limited production 'Centenary Edition' 2018 MonBirone is here in SG, in both standard and magnum format. It boasts a gorgeous label, honouring the 4 generations who have guided this wine through the years (see the signatures of the 4 winemakers). Don't miss this chance to try a bottle of history!
SOMETHING SWEETER
Monchiero Carbone also make a tasty MOSCATO D'ASTI that works well as an aperitif, or for the end of the meal with a light dessert (perfect with fresh fruit).
For fans of slightly sweet and slightly fizzy RED wines (like Lambrusco) why not try a bottle of BIRBET, made from the local vine Brachetto.
Still not sure which wine to try next?
Don't hesitate to contact me for personal recommendations and advice.
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Vincenzo dashed out to the simple barn that housed his tanks and barrels to retrieve two different bottles of the 2020 SATOR.
The summer of that year had been a mixed harvest in Molise, with hailstorms damaging large areas of the vineyard. Instead of giving up on the affected vines, Vincenzo had decided to separate the bunches and follow the same winemaking techniques to create two versions of his flagship red wine, SATOR.
Made from the rare Tintilia grape, this wine has been a favourite of mine since my first sip back in 2013. Ten years later, sitting at a small outdoor table in the afternoon sun with the winemaker, his wife Filomena, and their teenage children, to compare the two versions of SATOR was fascinating.
Vincenzo blind-tasted me so I wouldn’t be influenced by the assumption that hail damage would negatively impact the wine. The result was surprising. The healthy grapes had made a wine as delicious as I remembered, with notes of ripe red fruit, sweet spice and a smokiness typical of Tintilia. The affected grapes had created a wine that was more accessible and ready to drink three years from the harvest.
That’s the thing about wine. It can always surprise you and teach you something new.
A vintage with challenging weather doesn’t have to be a disaster. The winemakers I’ve been lucky to visit over the last 10 years, mostly in small family-run wineries all over Italy, have shared their stories from the vineyards and cellars about challenges they faced. Those stories are packed full of life lessons.
Perhaps that’s why this complex world of wine is so addictive. Whatever draws you in, you’ll be hooked before long. Both the history and the annual cycle of grape growing and winemaking has so much to teach us beyond simply the pleasure of a glass of vino.
TO INFLUENCE OR SUMBIT TO NATURE – A BALANCING ACT
Seeking “the serenity of mind to accept that which cannot be changed, courage to change that which can be changed, and wisdom to know the one from the other” could be a daily mantra for us all. Even more so for the grape grower and wine maker!
Most winemakers that I’ve met have shared at least two common traits – passion and humility.
It’s the passion for wine that gives people the strength to face challenges in the vineyard where they’re at the mercy of mother nature, and the patience to await the results of all their hard work.
You also need humility to understand that nature is the most important partner in the process from vine to bottle. You can guide the process but must always be willing to accept what you cannot control or change. This delicate balance between playing an active and a passive role in the winemaking process is fundamental.
The ancient Greeks, those early oenophiles, promoted the idea of seeking balance in life. Many other philosophies emphasise this in one way or another. Taoism reminds us to pay attention to balancing Ying and Yang energies. Japanese philosophy talks of Chowa, or the search for balance and harmony.
In the vineyard it’s finding the balance between human influence and submission to nature. The final wine is all about balance. After all, what do the wine critics seek? A harmonious and balanced wine!
CHANGE AS THE ONLY CONSTANT
Heraclitus said that “no one ever steps into the same river twice”. The same could be said of tasting a bottle of wine.
Like the river, the liquid in a bottle of wine is always changing. The same is true of the wine drinker, who brings new perspectives to each tasting. The person who steps into the river or uncorks the bottle is on their own personal journey, never quite the same as before. It’s a specific moment in time to savour and never repeat.
As the wine in the bottle matures, so do we. As our experience of drinking wine evolves, so will our analysis of a wine we’ve tried before. On the day we open the bottle, we’ll be influenced by whichever wine has come before, or who we’re drinking with, or which food we pair alongside the glass.
If we’ve loved a specific bottle, we may hope to experience the same wine even in a different vintage, but great wines are rarely the same year-on-year. Each growing season and harvest will be different, and winemakers’ techniques are always evolving.
The consistency of a wine style can be comforting. This can be the case with most DOC or DOCG wines of Italy that follow strict rules on grape varieties, yields, and ageing. That said, it’s exciting to taste a new vintage or a wine where the winemaker has the flexibility to be more creative. There’s a secret in every bottle, waiting to be explored!
Nothing ever really stays the same. Not the wine and not the wine drinker.
Remembering the Persian adage “this too shall pass” can be handy when times are difficult – in the vineyard, in the cellar or in life generally. In good times, the same quote reminds us to “Carpe Diem”. Or at least seize that bottle of wine. The one you put aside for a special occasion.
Sometimes the right occasion is simply sitting outside a winemaker’s barn, as you watch the sun disappear over the Molise countryside.
That afternoon in Molise was memorable not only for the two special bottles of 2020, but also thanks to the warmth and friendship of the Cianfagna family.
After the tasting we toured the vineyards, which were sadly affected in 2023 by Peronospora. Unfortunately, due to tiny crop, this is likely to be a vintage with no red wine produced.
Leaving the vines behind, we headed to the small rural town of Acquaviva Collecroce to see an old building the family are renovating to host wine tourists. It is also the location that inspired their Tintilia wine labels, where an old stone displayed on the side of the masonic church has the five-word carving of the SATOR square – “Rotas Opera Tenet Arepo Sator”.
As a Latin palindrome, or magic square, it can be read in all directions – left to right, right to left, up and down.
Translations and interpretations vary, but it loosely says that “the sower guides the wheel with care”. It has been read as “as ye sow, so shall ye reap” or “the farmer decides his daily work, but the supreme court [the gods?] decides his fate”.
However you interpret the SATOR square, it reads like yet another example of viticulture as a teacher of natural philosophy.
AN EVOLUTION FROM VINEYARD TO BOTTLE. EMBRACE THE JOURNEY.
Finally, as the dusk descended on us, we drove an hour away from the countryside to the coastal city of Termoli for a delicious home-cooked meal.
Over dinner, we discussed the reduced Tintilia harvest that year, but Vincenzo was upbeat. He was determined to make some great rosato from those bunches he had saved from disease and focus his efforts on more experiments with their white Malvasia.
He also had an Aglianico metodo classico project in the early stages of testing. He insisted we try a bottle together. It was such a pleasure to be invited into his world and share a little of his winery’s history and journey.
It's a similar story at every winery I visit. An invitation to see through the eyes of the farmers who tend those vines and craft the wines that we are so lucky to enjoy.
Earlier in the day, before driving to Molise, I’d been in another vineyard in Abruzzo with winemaker Nicola Jasci.
He showed me the different plots for his Pecorino and Montepulciano vines. He wanted me to understand how the slight changes in elevation and position in relation to the breeze from the nearby Adriatic could influence the development of the fruit.
At the top of one particularly picturesque hill, we stopped at an abandoned farmhouse. Nicola plans to restore it and use it as simple accommodation for wine lovers keen to sleep amongst his vines. I’ll be first on his guest list. The view was stunning, and a great setting for another important lesson in wine (and life).
The incredible diversity of wines crafted from the same grapes has always amazed me. Studying at home about clones, soils, and climate, is never going to be as instructive as being in the vineyards.
A moment of clarity came standing at the top of the hill looking down on three different plots of Montepulciano, planted from different clones, in different years, on land facing different directions. Picking a few berries from each plot to taste the difference was a revelation.
Yes, the different techniques used later in the cellar would obviously influence the final wine, but if the initial raw material was so distinctive it was inevitable Nicola’s various Montepulcianos would all have their own special character.
I found myself looking off to the horizon, once again contemplating the life lessons we find in the humble vineyard.
We all have our own unique beginnings and histories. Like those vines, we are very similar and yet also very different. We are shaped by our environment, our family, and friends. We are also tended by those same people, and can be encouraged to be our best selves with the right guidance and support.
We are ever-changing, like the wine that evolves in the bottle. The fluidity is both daunting and motivational.
Above all, life is short so let’s drink more great wine together!
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Meet Edi Kante of Friuli.
The wines produced by Edi Kante are the result of a confident, creative and passionate approach to winemaking.
This boutique winery survives despite the most unlikely setting, delivering extraordinary wines and showcasing just what this challenging region of Italy has to offer. They are a tribute to Edi’s hard work and commitment.
Hidden in the south-east corner of Friuli-Venezia Giulia, by the Slovenia border, the Edi Kante vines must make their home in a land without soil, struggling through the rock and stone to lay strong roots, at the mercy of the “Bora” wind.
The vineyard location was carefully selected for its exposure to sunshine and its varying altitudes.
The most unusual feature is the cellar, which has been carved out of the rock ensuring a highly controlled environment, limiting vibrations and allowing the wine to age in a truly natural setting.
Edi Kante himself is undoubtedly the driving force behind this unique winery.
He is a pioneer among vintners for daring to attempt the seemingly impossible, by cultivating grapes where they should not survive – instead they succeed and go on to produce exceptional wines.
As well as a curious and inventive winemaker he is a poet and a painter – responsible for the stunning artwork featured on the wine bottles.
He has been described as an acrobat who searches endlessly for balance, seeking it in the land, vines and grapes of his estate.elieve themselves to be “custodians” of the land and its biodiversity.
Being a perfectionist, not every year is a winemaking year for the Edi Kante winery as the vines and grapes must meet his exceptionally high standards.
The wines that Edi deems worthy of production are known for their fragrancy, complexity and minerality with natural and elegant character, and above all an unrepeatable, signature style.
The Edi Kante white wines feature at the top of many expert listings (such as Robert Parker) and they are among the highest quality whites from Italy – often compared to the finest Burgundy or Loire whites.
They are also unusual for their ageing potential, made possible by their high acidity.
Wine tasters at Gambero Rosso describe his wines as an “eloquent expression of their terroir” and there’s no doubt they demonstrate what beauty can come from hardship when someone dares to dream!
Explore wines by the legendary poet-painter-winemaker of Trieste!
At the Kante vineyards the grapes are harvested by hand. In the cellar, wines are neither fined nor filtered and no new oak is used (barrels are up to 18 years old).
This is Edi's style and philosophy of winemaking. Scroll down for some highlights from his collection:
BOTTLE-METHOD BUBBLES
If you like your sparkling dry, crisp and elegant this is for you!
Made from Chardonnay and the local Malvasia grape, Edi's KK Brut is a zero dosage Champagne-method sparkling with a fine perlage and a very refreshing character. After hand-harvesting, the grapes ferment and age for a year in French oak before bottling for a year of ageing on the lees. The KK Rose is 100% Pinot Nero and follows the same winemaking process.
These high quality sparkling wines, that age beautifully (as we can testify to from a bottle we came across last week at the back of our personal fridge, which has languished there for 5+ years) and due to the less famous location they offer fantastic value compared to those from better known regions.
Label Fact: The wine name/label shows a K for Kante that's mirrored to represent the dual aspect of looking back to tradition while looking forward to innovation.
WHITES WORTH WAITING FOR
There is a very unique 'Kante' character that you spot in all his whites. The grape variety may change, but the unmistakable 'Kante-ness' shines through.
His whites are fresh and lively when young, then become more and more layered as they age. The 2018 vintages* we stock are all great whites to pair with appetisers and salads, but do try an olderv vintage like his Malvasia 2015 to pair with more substantial dishes. In fact, it's particularly good with shellfish or sushi.
* try the Chardonnay 2018 (think Chablis style) or go for local vines Malvasia or Vitovska if you fancy something a little more unique. For the youngest vintages, to experience the most intense aromatics, try his Chardonnay 2020 or Vitovska 2020.
REDS TO REVIVE YOU
Edi focusses on local vines, like the rare red grape Terrano - a sub-variety of the Refosco family, native to Venizia Giulia and western Slovenia. Try this as a single 'varietal' wine, or in an unusual blend:
TERRANO is a fresh style of red that will invigorate your palate at the start of the meal. In fact, it offers lip-smacking acidity that you rarely find in a red. Thanks to this freshness, Terrano makes a very versatile food pairing, balancing rich dishes. The wine bursts with notes of tart red berries when young and keeps its fresh character with years of bottle ageing!
LUDVIK is not only a grape blend (Terrano with Pinot Nero, Cabernet Sauvignon, Merlot) but also a multi-vintage wine (current bottling made from 2015 and 2016 vintages). Each year the grapes macerate for 14 days and vintages are aged separately (2015 vintage aged for 4 years, 2016 vintage aged for 3 years) before being blended.
SPECIAL SELECTION
For great vintages, Edi makes a special 'riserva' wine and paints his own label designs to go on these limited-production bottles! Since 2013 we have been lucky to enjoy a number of fantastic 'selezione' whites, such as a vertical of Vitovska going back to 2005.
We are lucky to have a few bottles of the SAUVIGNON Selezione from 2010 with its gorgeously evocative label. It's a complex white, with layers and layers of character. It takes time to open up in your glass and is certainly worthy of your full focus (hence no food pairing notes).
Psst! We also have the 'riserva' MALVASIA Selezione 2016 (both 75cl and magnum size), plus the recent release of LA BORA (aka Chardonnay 'riserva' 2016) and even a few magnums of his 'riserva' PINOT NERO 2016. Grab them before they go! :)
THE ART OF OUR ANCESTORS
Fancy something quirky?
Try a 'frizzante' white wine made using the Ancestral Method (unlike Champagne and Prosecco, this is a different production style) that will surprise and delight many wine lovers. It may not be everyone's 'cup of tea' with its cloudy appearance and slight fizz, but it's a great example of this type of wine by a passionate winemaker who enjoys bringing together tradition and innovation!
Still not sure which wine to try next?
Don't hesitate to contact me for personal recommendations and advice.
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What does this mean for consumers? Does it really matter if a wine is labelled organic or biological or biodynamic?
Wine production methods and regulations vary greatly, not only by country but even by province or region.
For example, in some winemaking locations, including Champagne, it’s acceptable to add sugar to boost alcohol levels (called chaptalizing or enrichment) but this is strictly forbidden in other places such as South Africa and Italy.
A more controversial example would be the use of wood chips to replicate barrel ageing. Good quality wooden barrels are expensive and the time required for ageing the wine means a longer wait for ROI.
Other common practices include the manipulation of acidity levels, important for creating a more balanced character and increasing a wine’s ageing ability. Some vitners use additives to stabilize the wine, such as Acetaldehyde for colour stabilization.
Alcohol is a natural preservative but it is quite common in some countries to add sulphur, especially when working with grapes that are naturally low in alcohol levels. However, most wine labels state “contains sulphites” because sulphur is naturally present in grapes.
It is common to hear concern over sulphites but in fact only 1% of us suffer from a sulphite allergy. In most cases a heavier reliance on additives, those not naturally present in wine or an increase in natural levels, is the cause behind that frustrating wine headache.
The different rules in every wine zone will impact the choices for winemakers in the vineyard and the cellar.
More flexibility in terms of what is allowed means winemakers can respond to the condition of the grapes at harvest, improving elements that might be out of balance due to levels of rainfall or sunshine throughout the summer.
Some estates use additives to influence the final product, especially if they want to re-create the same wine style or character from a previous vintage, but there are many winemakers who see wine as a natural embodiment of the land and time that deserves to represent the local terroir and specific conditions of the vintage.
These creative vitners will allow the wine to 'speak for itself' with little or no interference from the winemaker.
To enjoy wine in its most ‘natural’ state look for a non-filtered wine, such as the ‘non-filtrato’ wine of Damijan Podversic of Friuli who makes highly unusual orange wine.
ORANGE WINE = a reference to the colour of the wine, created by keeping the skins and seeds of the white grape during the fermentation process (the same way red wine develops its tannins and colour from contact with red grape skins).
Research into the health properties of wine is ongoing but many useful discoveries have been made regarding polyphenols.
A key benefit of red or orange wine comes from the polyphenol Procyanidin that is found in the skins and seeds of grapes. Our blood vessels suffer from cholesterol plaque but Procyanidin inhabits this plaque build-up (think of them like dental floss for your arteries, or ‘arterial floss’).
Look out for a Sagrantino or Nebbiolo wine, as these grapes contain much higher levels of Procyanidins compared to other more famous grapes. Sagrantino is an important grape for the central Italy region of Umbria and boasts polyphenol levels twice as high as Cabernet Sauvignon.
Studies show that the bitter taste in wine is a good guide to the levels of Procyanidin. Perhaps not surprisingly given their naturally bitter quality, tea and chocolate both contain Procyanidins.
The potential for next-day headaches from drinking wine seems inevitable but really that depends on the wine itself. A good quality wine, made with minimal chemicals, shouldn’t give you a headache and for those who suffer from allergies an organic or bio wine is often the answer to avoid frustrating side effects like rashes.
For a vineyard that chooses to take shortcuts it seems unlikely that they are focused on high quality production. It might mean a cheaper bottle of plonk, but is that worth the few dollars you save if you don’t enjoy the wine or suffer that ‘cheap wine headache’ later?
Healthy wines don’t have to be expensive but it’s unlikely they will be as cheap as some of the very mass-produced products out there. As with most things in life, quality trumps quantity when it comes to wine, so go for one or two bottles of healthy wine rather than spending the same amount to get an extra bottle.
Look out for the organic or bio certifications on wine labels, such as a green icon like a leaf of stars used on European bottles and stating ‘Vino Biologico’ or similar. If you spot the 'Organic Wine' label on a US wine then it guarantees no preservative have been allowed at all.
However, many boutique winemakers that prioritize organic methods do not yet have the official logo on their products. There are so many small-production wineries offering ‘healthy’ wine but how do you find them?
You should also be able to request these details from a good wine supplier.
For example, a little-known estate in Marche (central Italy, east of Tuscany and north of Abruzzo) is quietly crafting high quality wine in their organic vineyard and yet they don’t display their organic status on the labels. For the winemakers of Serra San Martino embracing local traditions that focus on natural production from farm to cellar is the only way to make wine. They even used dried grasses (harvested from elsewhere on their estate) as twine to secure the grapes to the wooden trellis – something usually achieved with plastic or metal clips – ensuring a completely biodegradable process and avoiding metal or plastic seeping into the soil that the grapes in turn soak up as they grow. This kind of long-term vision is common among family-run estates, where winemakers see themselves as guardians of the land.
As with any alcohol, it’s important to stay hydrated when drinking and, so keeping a glass of water alongside the vino is essential (especially in the heat of Singapore). Experts advise a glass of water for every glass of wine as the best way to avoid a wine headache, although choosing a high-quality, well made, organic wine is just as important!
Here at ONCE UPON A VINE we specialise in small-production wines from family-run estates that embrace organic farming and natural or minimal intervention winemaking.
Explore our growing collection, where the focus is on rare and unusual wines from endemic local grapes.
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Meet Luca Ferraris of Piedmont.
In the province of Asti is an estate run by one of Piedmont’s up-and-coming winemakers, Luca Ferraris.
Luca’s family have been making wine from this land since the 1920s, before the area was even granted its DOC status in the late 1980s. Luca has taken on the rewarding challenge of not only growing and improving this boutique winery but also drawing attention to the little known local grape, Ruché.
Luca’s 10 hectares, located inside the Castagnole Monferrato appellation zone, are run using sustainable agricultural methods.
His wines are aged in a deep cellar that was first built in the 1400s and then expanded and finished by Luca’s grandfather.
The heritage of the Ferraris estate lives on through the respect Luca shows for both his grandfather’s teachings and the land itself. The vines are cared for, and the wines are crafted, using traditional techniques, while new processes are also tested to incorporate benefits from advances in modern viniculture.
The Ruché grape is very special, producing wines with pronounced aromas, moderate acidity and soft tannins, and is sometimes likened to the character of the major Piedmontese grape, Nebbiolo.
Despite only 28 producers working to resurrect this little know grape, it has been given unanimous praise by wine enthusiasts, and yet it remains one of the lowest production varietal wines in Italy.
As well as the Ruché di Castagnole Monferrato, the Ferraris vineyards also produce Barbera, Grignolino, Syrah and Viognier grapes.
Luca believes that five elements characterise his award-winning wines – sun, earth, warmth, scent and aroma – and that these turn his Ruché into a “fantastic poem of sensations and enjoyment”.
Scroll down for some highlights from the FERRARIS collection:
MONFERRATO WHITE
My recent notes on the 2020 vintage remark on this wine's warm, silky, hug-in-a-glass style ... with notes of ripe lime, yellow apple, peach and a hint of pineapple.
A soft, quaffable wine that will pair well with chicken or fish, or lightly-spiced food (especially creamy coconut dishes)!
KEY PIEDMONT RED
A single vineyard expression of a classic north Italy grape, this is Luca's highest expression of Barbera - made from very old vines that produce small and sparse clusters, ideal for producing opulent and concentrated wines.
RARE PIEDMONT RED
As you will know, Luca's focus is on resurrecting the ancient Piedmont grape RUCHE and this 'clasic' wine is his 'introduction' to the grape.
On a recent tasting, I loved the surprising notes of blood orange (reminded me of Grenache) but also hedonistic floral aromas, plus lots of red fruit.
It also won the prestigious 3/3 glasses Gambero Rosso and 91 pts Robert Parker.
This CLASIC will be a great 'first red of the evening' and pair well with a wide range of dishes from starters through to main dishes.
PRIEST'S VINES
The person we have to thank, aside from Luca, for bringing the Ruche grape to the attention of the world is the parish priest who 'discovered' the vine in his little patch of land - and worked to create a red wine worthy of his flock.
Don Giacomo Cauda left his vines in good hands and Luca now produces a wine made exclusively from Father Cauda's vineyard - hence the name!
If you're looking for food pairing ideas, my personal favourite is duck pancakes!! :)
Psst! The special bottle design was also originated by the priest and is only allowed for the bottling of this particular wine!
RUCHE RISERVA
Luca's flagship wine begins with the perfect vineyard, Bricco della Gioia - a small plot where the soil, exposure, microclimate, care and selection combine to create a unique wine. The company’s “jewel”, each bottle of Opera Prima is stored in a unique cellar carved out of the ground that has belonged to the family for generations, waiting for a special moment to be shared.
This fabulous red boasts a very floral nose; red fruit and forest floor notes, plus hints of spice. Its character is reminiscent of both Nebbiolo and Pinot Nero/Noir, with some similarity to Sangiovese and old world Syrah. It has great acidity, crunchy tannins, and a very long finish!
Ideally decant for 30-60 minutes and continue to swirl in your glass, to really release and appreciate all those fantastic aromas.
MOSCATO D'ASTI
How about something to pair with cakes, or just on its own - maybe by the pool on a sunny Singapore afternoon?
Grab a bottle of this very popular north Italy white - slightly sweet, slightly sparkling - made from the partially fermented must of Moscato grapes.
It's fresh; it's aromatic; and it's devilishly quaffable (but only 5.5% alcohol)!
Still not sure which wine to try next?
Don't hesitate to contact me for personal recommendations and advice.
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I reached into my bag and pulled out a bottle of Souvignier Gris, by Pravis. “Here you go, as promised,” I said to the owner of Laurel Vines.
Two weeks earlier I’d been in north Italy, in Trentino, visiting a family winery that I’ve worked with for over 10 years. Their vineyards are spread over small plots on steep, sunny slopes in the Valle Dei Laghi, surrounded by the photogenic Dolomite mountains.
Over the last 40 years, Pravis have worked with international varieties like Sauvignon, Syrah and Pinot Nero, but they are passionate about local vines and lesser-known varieties that thrive in their mountain environment. Grapes such as Kerner, Nosiola and Franconia (Blaufrankish) do very well here, and it’s also a great place to experiment with PiWi hybrids, such as Souvignier Gris, Solaris and Johanniter.
PiWi is a handy abbreviation for the much harder to pronounce (and spell!) name of a set of hybrids that were bred to be hardy and disease-resistant - Pilzwiderstandsfähigen Reben.
As climate change continues to impact vineyards around the world, it’s exciting to see these new varieties being embraced and be a witness to their evolution.
It's not only Pravis who are working with PiWi varieties in Italy.
Also in Trentino, you’ll find the charismatic duo Mario Pojer and Fiorentino Sandri, who make an ancestral method sparkling wine, called Zero Infinito, from Piwi grape Solaris. The name of the wine refers to the zero impact on the environment, plus the many vintages of experimentation before they were satisfied with a final wine for the market.
Having tasted their first release of Zero Infinito, from the 2014 vintage, when it was packed full of tart, citrus fruit, I’ve enjoyed tasting the development of this label towards a rounder profile of warm pears, apricots, and peaches. It is still a unique and surprising frizzante!
I find these PiWi wines fascinating and it’s fun to share them with wine lovers here in Singapore, who usually have no prior experience of these rare labels.
At tastings it’s helpful to suggest how these wines share characteristics with more famous varieties. In the case of Souvignier Gris I’ve suggested a similarity with Sauvignon Blanc. It is a high acid white with crisp citrus notes, delicate floral aromas, and a touch of pleasing salinity on the finish.
In the summer of 2022, I took a quick trip home to the UK, to surprise my mum, but she turned the tables on me with a surprise visit to a nearby winery called Laurel Vines. Although I’ve known about PiWi grapes for many years, the last thing I expected was to wander past a planting of the Souvignier Gris variety in north England, in a Yorkshire vineyard.
I have been a big fan of English Sparkling Wine from the south of England for years, but even I wasn’t expecting still wines from the north of England to show so much potential!
Champagne’s famous Kimmeridgian limestone soils are part of a ‘chalk seam’ that extends under the channel to large areas of southern England. Until recently I didn’t know that this desirable soil stretches as far north as the Humber and Yorkshire. This geology might not have been quite enough for a vine growing success story, but as temperatures rise in Europe, the grapes are ripening better. Winemakers with an eye to the future are planting more rows now, to reap the rewards of mature root systems in the future.
We took a tour around the vineyard and walked past rows of varieties I’d come to expect in English wineries, such as Chardonnay and Pinot Noir plus Ortega and Rondo. What caught my attention though was the plot of Solaris ripening very nicely in the unusually hot summer, and the new planting of Souvignier Gris.
As we headed back to the picnic tables, outside the cellar, I asked if the estate owner had much experience with the PiWi grapes. It turned out that the Solaris vine has been doing well for a few years, but those plantings of Souvignier Gris would be a complete lottery. The small team at Laurel Vines had decided to take a chance on this obscure variety, despite never having tried a wine from this grape.
Well, that would need to change!
I vowed to bring them a bottle of Souvignier Gris on my next visit so they wouldn’t have to wait years until their own plantings would be mature enough to make their first vintage and taste the wine.
That’s how I found myself, in late September 2023, back in the Yorkshire countryside.
Having just spent two weeks driving the full length of Italy, from Trentino to Sicily via Sardinia, it was a wonderful end to my trip to taste the wines from my home country and see how the winery was evolving as they learnt more about their vines.
We tasted a white from Madeline Angevine, then a rose and a red from blends of Pinot and Rondo. The red reminded me of a mountain wine or even a youthful Bardolino or Valpolicella (the tannins coming from the thick-skinned Rondo grape). We also tried their Solaris and noticed some similarity with its Italian cousin.
As we swirled and sipped, we chatted with winemaker Nick who has the challenge of writing up tasting notes for the back labels. We offered our thoughts and as the sentences grew more and more lyrical with every new wine, the time slipped by way too quickly.
For now, the bottle of Souvignier Gris would have to wait. I left it with Nick to enjoy with winery owner Ian and his entire team. A little bit of inspiration for one of their future projects.
I’ll be watching their progress with interest and am excited to taste their first vintage of Souvignier Gris when it’s finally ready.
That’s the thing about wine - patience is key. The more wines you try, and the more you discover about rare varieties or styles of winemaking, the more you want to explore. It’s the ultimate in delayed gratification.
Good thing there’s always a bottle ready to enjoy while you wait!
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On the 10th of October 2019 we invited about 30 VIP customers (from previous wine business) for a wine tasting to announce our new business name!
We were delighted to start on a series of events in late 2019 and early 2020, planning a wine documentary screening in April 2020. Little did we know that social distancing, masks and rules would continue past our 2nd anniversary ... and our next event wouldn't be possible until April 2022 :(
So here we are now. 4 years later.
Thanks to the support of loyal customers here in Singapore we have had enough demand over some difficult times to justify repeat orders from our small-production, family-run estates in Italy (many we've worked with since 2013).
Those orders made a big difference to small wineries. They continue to message us their thanks and this year we have been trying to support them as much as possible again. Our orders for the Singapore market may seem small compared to the big wine merchants, but to our Italian wineries it can really help in tough times!
Last year we were excited to start running a number of wine tasting events (and wine pairing dinners).
This summer, we moved our home office (and coldroom - where we pack for same/next-day deliveries) to a location with a new space for events. This means we can re-start our wine tastings and intimate dinners.
P.S.: The wine documentary screening event is still on hold but we hope to finalise dates very soon.
We are currently re-stocking popular bottles, as we prepare for Christmas and CNY2024.
We're also looking ahead to different styles of events, including partnerships with some other small-production importers ... and of course some new wines for the portfolio!
We are excited to feature many new vintages and new wines at our upcoming tasting events, with lots of stories to share after a recent visit to Italy - when we visited many of 'our' wineries from Trentino through Tuscany and Umbria to Sardinia then Abruzzo, Molise, Apulia, Calabria and finally Sicily!!
Hopefully you'll be able to join us soon for a tasting session ... but until then you can celebrate with us this week when you enjoy a 12% DISCOUNT on our website (with a minimum spend of $120), applicable to ALL* our fabulous wines (including magnums) as well as products like vinegar, oil, grappa, vermouth, and more - the entire online store!
* just a few very low stock labels aren't on promo this week but you still have 300+ labels to explore!
Just don't wait too long ...
The code is only valid until midnight on Sunday (15 October). So be quick. Go grab your favourites NOW.
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Did you know the Moscato grape boasts over 200 varieties?
It has been loved by WINEMAKERS for centuries thanks to its highly aromatic character (not only after vinification but even straight from the vine, in the vineyards!) and also the local WILDLIFE that love to feast on this fragrant fruit.
In fact, Pliny the Elder called it the "Grape of the Bees" (uva apiana).
Nowadays we may call it muscat, muscatel, muscadel, or muscadelle, but by any name it's a delicious grape and a popular wine style.
In our growing collection of artisan wines, we feature 2 classic styles of Moscato from ASTI (slightly sweet and slightly fizzy) by Monchiero Carbone (based iin Roero, across the river from Barolo and Barbaresco) and Ferraris. (located in the Monferrato hills of Castagnole Monferrato).
You can also try the dry, still Moscato of APULIA (the 'heel' of the Italian boot) by Tenute Chiaromonte.
Last but not least, try Moscato as an aromatized, fortified wine, flavoured with botanicals - aka VERMOUTH - for the perfect Singapore afternoon cocktail.
The internationally popular Moscato wine grape is believed to have originated in ancient Greece and is now grown in various wine regions around the world.
It is primarily used to produce sweet and aromatic wines, typically low in alcohol content, with a refreshing palate, making them a popular choice for casual occasions and dessert pairings.
Moscato wine grape is known for its fruity and floral flavours.
It offers a range of tasting notes, including peach, apricot, orange blossom, and honeysuckle.
The grape's natural sweetness is balanced by its acidity, creating a harmonious and enjoyable drinking experience.
Moscato pairs well with a variety of foods.
Its sweetness and acidity make it a great match for spicy dishes, such as Thai or Indian cuisine.
It also complements light desserts like fruit tarts, sorbets, and creamy cheeses. For a refreshing summer pairing, try Moscato with fresh berries or citrus-based desserts.
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Explore one of Italy's most important grapes - Sangiovese - from the 100% expressions to the various blends we carry!
Buy a few bottles from this list and create a blind-tasting challenge at home!
SANGIOVESE - Italy's most versatile grape?
This ‘divine’ grape – from ‘sanguis Jovis’ meaning ‘the blood of Jove’ or Jupiter, god of the sky and king of the gods – has lived up to its name by creating some truly regal wines.
IN THE VINEYARD
Sangiovese matures slowly and ripens late. Its thin skin suits lower elevations, although hillside vineyards offer greater diurnal range that helps maintain acidity levels - key to balanced and long-ageing wines.
This makes it a perfect vine for many central Italy sites, often cooled by the ocean breeze, soaking up the sun's rays in the foothills of the Apennines mountains. What a life, eh? :)
THE STYLE
Sangiovese is well known by lovers of Tuscan wines like Chianti and of course the celebrated Brunello di Montalcino DOCG. It’s also responsible for the Tuscan Vino Nobile di Montepulciano (not to be confused by the Montepulciano grape).
Alongside Barolo, these famous Sangiovese wines are arguably Italy’s premier wines for ageing.
This widely planted vine is also great for displaying its specific terroir and also its winemaker's intention. As Jancis Robinson says, its "dominant viticultural characteristics are that it can vary as much as Pinot Noir in its sensitivity to place".
From light and fruity 'quaffable' to deeply complex, Sangiovese is a versatile wine!
WINE CHARACTERISTICS
Expect a balanced wine from Sangiovese, with firm tannins and high acidity, usually displaying both fruit and spice aromas, with more savoury notes as it ages.
Dark cherry is a common flavour, but look for wild raspberry and plum flavours too. One useful 'tell' in blind tastings can be a subtle tomato leaf note!
For matching with food, given the naturally savoury taste of Sangiovese, try herb or tomato dishes to enhance the fruity flavours in the grape. It’s also superb with hard cheeses and rich meats.
FURTHER STUDIES ...
Here are some of our favourite resources for studying wine or grapes, from reading materials to YouTube links:
* Read up on the grape and its most famous wine styles at WINE FOLLY.
* Geek out on the grape with Jancis Robinson.
* Watch a 7 minute video by Wine with Jimmy here, or get a more advanced lesson here.
* Subscribe to the SOMM.tv channel (packed full of info with movies, shorts, vineyard visits, blind tastings and so much more) and checkout the intro to Sangiovese here.
* Not sure you're saying it right? Use the WSET pronunciation guide here!
WHICH WINE?
VARIETAL WINE
Try a varietal wine (100% Sangiovese, or the main grape focus) to get to know the typical character of this important grape:
* TOSCANA SANGIOVESE 2018
Start out with an introduction to Sangiovese in its most famous home - Tuscany!
This red has a very rounded and accessible character, with soft tannins. Great first red of the evening.
Buy a bottle of TOSCANA SANGIOVESE 2018 here
* CHIANTI Riserva 2015
One of Italy's most classic wines, this DOCG wine is right at the top of the list for famous Sangiovese styles. In fact, centuries ago Chianti was one of the first areas of Italy to be designated DOCG status. It continues to be popular to this day, loved for its notes of berry and spice, with a rustic charm.
As a regular customer likes to say of this Barbanera family wine, this is "the most affordable quality Chianti on the island" ... we couldn't agree more!
Buy a bottle of CHIANTI Riserva 2015 here
* ORA 2012
Venture outside Tuscany and try this single variety Romagna Sangiovese DOC Superiore. ORA is produced at the SanPa charity estate* in Emilia-Romagna, on the east coast of the Italian peninsula, where the vines look out to the Adriatic Sea.
* The winery of San Patrignano is so much more than an award-winning wine estate. It is a home for young people who have lost their way and a community project that pours love and hope into every bottle of wine. The estate symbolises a belief in life and what better way to do that than though wine - the lifeblood of Italian culture. The production process utilises manual labour such as harvesting by hand to involve as many residents in the winemaking as possible. The result is a collection of extraordinary wines that top most wine rating lists and offer exceptional value for money.
Buy a bottle of ORA 2012 here
* ROSSO DI MONTALCINO 2012
Made from the Sangiovese Grosso vine, this is another classic Tuscan wine. As a 2012 vintage, this also gives you the chance to understand how Sangiovese ages in the bottle.
The 2012 vintage has been noted as an exceptional year for the wines of Montalcino* and Sesta Di Sopra's Rosso is drinking beautifully now in 2021, moving from fruit notes to a more savoury and leathery character.
* for Brunello 2012 (this wine's big brother) critics rated it highly and notes a similarity to 1995 (a five-star vintage, arguably one of the very best vintages for Brunello di Montalcino in the last 20-30 years).
As with all our wines, this is lovingly made at a small-production family estate. Note the cute winery logo - an Etruscan symbol depicting the sun, based on a relic found on the grounds of the farm :)
Buy a bottle of ROSSO DI MONTALCINO 2012 here
* GOVERNO Chianti 2017
And now for something different ...
Sticking with the Sangiovese varietal style, this is a very different wine that uses part-dried grapes. Think of it as a richer, fruitier Chianti with almost an appassimento character.
As the winery explains, "'Governo' derives from the verb 'govern' (in Italian - governare), frequently used in Tuscan tradition to denote something that was "created in a certain way". This term is strictly connected to a peasant tradition where the wine was made in small cellars and there wasn't enough space to ferment the grapes - harvested in different period - in separate vats. Doing so, more than 2 fermentation processes could happen. Today, everything is different and studied to obtain the best results that this Governo method could give to the winemaker. The result is a full-bodied wine with over-ripe notes perfectly and harmoniously married with the fresh wine's fruity scents."
Buy a bottle of GOVERNO Chianti 2017 here
THE ART OF THE BLEND
Which other grapes are common blending partners for Sangiovese? How does Sangiovese influence a blend? Taste these delicious wines to further your understanding of central Italy's most popular variety:
* L'OPERA 2018
This is an easy-drinking red and a great introduction to four key grape varieties - local Sangiovese with Primitivo of Apulia, plus Nero d'Avola of Sicily and international Syrah.
A perfect pizza or pasta pairing!
Buy a bottle of L'OPERA 2018 here
* TICHHE 2017
Kicking off the more classic Tuscany blends, this wine brings together Sangiovese and the much-loved international grape Merlot. It matures in barriques for at least 12 months. The typical red fruit notes of Sangiovese are joined by some darker fruit character (hints of blackberry), with notes of chocolate and tobacco leaf.
It's a new wine from the Barbanera family and was named after the grandfather of the winery who survived through tough times in the 1930s selling his wine wherever he could #wartimewine! Fast forward to now and this delicious blend would surely make him proud! 😜
Buy a bottle of TICHHE 2017 here
* RASOLE 2016
Continuing with the new La Forconate line, this is a blend of Sangiovese with Cabernet Sauvignon, Petit Verdot, Cabernet Franc - a classic Super Tuscan combo! It matures in barriques (70% new) for 24 months. The character is big and bold, perfect for rich dishes like BBQ.
The name references "the typical 'rasole' of the Tuscan landscape" - small black walls, made of lava stone, which are called 'rasole' in the local dialect and surround the vineyards.
Buy a bottle of RASOLE 2016 here
* FELCIAINO 2018
This is the 'baby brother' to a special 100-pointer Super Tuscan called Guado de Gemoli (see the 2009 vintage here), blending together the classic Bolgheri mix of Sangiovese, Cabernet Sauvignon, Merlot.
The boutique estate of Giovanni Chiappini (run with the help of his daughter Martina) is happily situated right next door to the famous estate of Ornellaia and benefits from the same fabulous climate, exposure, soil etc. This is a perfect example of the importance of sourcing great quality wines at a very fair price point, compared to others that arguably push up prices simply due to their branding.
As the winery explains, this wine boasts "an outstanding structure, able to evolve gradually and to refine itself even over years".
Buy a bottle of FELCIAINO 2018 here
* MONTEFALCO ROSSO 2012
Let's move beyond Tuscany ...
This is an important blend from Umbria - the land-locked region of central Italy. The local Sangiovese grape is co-fermented with international grapes Merlot and Cabernet Sauvignon, plus some of Umbria's unique endemic vine, Sagrantino.
Expect a smooth and fruity red, with some peppery notes from the Sangiovese.
Buy a bottle of MONTEFALCO ROSSO 2012 here
* ROSSOBASTARDO 2016
This delicious blend of Sangiovese, Merlot, Cabernet Sauvignon and late harvest Sagrantino is the winemaker's most popular wine, with the late Pope on a list of celebrity drinkers!
As well as a catchy name this wine is addictively easy-drinking; smooth and fruity, with peppery notes. The use of late harvest Sagrantino
Buy a bottle of ROSSOBASTARDO 2016 here
* MONTEFALCO ROSSO Riserva 2014
The riserva Montefalco Rosso is made from the best selection of grapes and undergoes a longer ageing in barrel.
The layers of complexity in this red require extended decanting or breathing to open up ... and be sure to keep swirling in your glass, to really let its character show.
2014 was an outstanding vintage, resulting in a classic Montefalco Rosso character; smooth and fruity, with dark plum, redcurrant, blueberry, vanilla, Christmas spices, hints of violets, pepper and so much more!
Buy a bottle of MONTEFALCO ROSSO Riserva 2014 here
MAGNUM - the big bastard :)
* ROSSOBASTARDO 2016 magnum
Planning a dinner party? "GO BIG & STAY HOME"
This red blend is a very popular choice for parties (or gifts) as it works so well for 'newbies' and 'aficionados' alike. Accessible for those who don't do well with an overly tannic wine, yet layered and interesting for those keen to explore something different.
Order a magnum to be sure all your guests have enough for seconds!! :)
Get your magnum of ROSSOBASTARDO (150cl) here
ROSE BLEND
* PEPEROSA 2018
Like a glass of rosato on a sunny afternoon?
This Umbrian rosato is a delicious blend of Sangiovese and Sagrantino (the 'healthy heart' grape that cleans your heart).
Notes from the winemaker: "after a careful manual selection, grapes start a process of cold maceration followed by a soft pressing; fermentation under controlled temperature in order to preserve fragrances and colour ... aroma has fragrant note of Annurca apple, white pulp fruits, wisteria, the sweetness of cherry and blackberry ... characteristic that makes this product unique is the tannin content".
Buy a bottle of PEPEROSA 2018 here
If you need helping deciding where to start, please do contact me for personal recommendations and advice.
]]>In this post, let's explore not only Pinot Nero but also its 'mutant' family (Pinot Bianco, Pinot Grigio and Pinot Meunier) ... and its 'friends' from all over Italy, like Monica (found in Sardinia); Ruche and Freisa (Piedmont); Franconia and Schiava (Trentino); Terrano (Friuli) ; Gaglioppo (Calabria) and Nerello Mascalese (Sicily).
Create your own personal PINOT Family and Friends wine tasting list by browsing the collection here: https://onceuponavine.sg/collections/pinot-family-and-friends
PINOT NERO (PINOT NOIR):
This famous grape is also called Pinot Noir but for Italians and lovers of Italian wine it’s Pinot Nero. The name refers to its dark colour (Noir/Nero meaning black) and it’s tightly clustered fruit that forms ‘pine-cone’ shapes (from the word for pine trees).
Pinot Nero is a notoriously difficult grape to grow - the thin skins being highly sensitive to harsh winds or frost, as well as rot or other diseases - and can be equally challenging for winemakers in the cellar. Despite this (or perhaps because of this) wines from the Pinot Nero grape can be some of the most awarded and respected; a tribute to the hard work of the farmers and winemakers. Pinot Nero has been called a "minx of a vine" by wine critic Jancis Robinson and pioneering winemaker André Tchelistcheff declared that "God made Cabernet Sauvignon whereas the devil made Pinot Noir”. However, it produces some of the most popular wines and referred to as "sex in a glass" by master sommelier Madeline Triffon.
Similarly to the climate in France’s Burgundy area (the home of Pinot Nero), the Trentino region of Italy offers ideal conditions for Pinot Nero to thrive, with sunny days and cooler nights plus good ventilation from the mountain breezes. Expect a light to medium-bodied, complex wine from Pinot Nero. It’s very common to notice a vegetal (or ‘farmyard’) aroma and look out for different fruit aromas – from strawberry or raspberry to cherry – depending on the vintage. Try a light Pinot Nero wine with roast chicken or fatty fish or for a bolder wine pair with duck and casserole or stewed meats.
The Pinot family....
PINOT BIANCO (PINOT BLANC):
This international grape, called Pinot Blanc in France and many other wine producing countries, is a genetic mutation of the Pinot Nero/Noir variety. It was a parent grape, along with Riesling, in the creation of Manzoni Bianco. It is a popular choice for northern Italian vineyards and in the German-speaking parts of Trentino-South Tyrol it goes by the name Weissburgunder.
The vinification of Pinot Bianco is often similar to Chardonnay and can result in similar wine characteristics. Unsurprisingly it is common to find blends that feature both Pinot Bianco and Chardonnay. Expect a full-bodied white wine with floral aromas and hints of apple or citrus fruit.
PINOT GIRGIO (PINOT GRIS):
Named for its grey colour (or Grigio in Italian) this grape can actually be a range of colours from black to white and is commonly used to create light, stone coloured wines but it’s also popular for crafting orange wines. It’s believed that Pinot Grigio’s origins, again as the name suggests, are linked to the Pinot Noir/Nero grape variety. Pinot Grigio is a popular variety throughout Italy but features prominently in the northeast regions.
The wines from Pinot Grigio are usually dry and light to medium-bodied. Typical fruit flavours include apple, pear and lemon. Pinot Grigio often features a hint of minerality, which is perhaps one reason for the popularity of this grape; Master of Wine Olivier Humbrecht asserts that “good minerality makes one salivate and want to have another sip or glass or bottle”. Pinot Grigio is best consumed young. Light foods such as seafood or chicken are ideal for pairing with this popular wine.
PINOT MEUNIER:
Pinot Meunier is perhaps most famously one of the three main varieties used in the production of Champagne, but it usually took a back seat to the other noble varieties (Pinot Noir and Chardonnay). Recently things are starting to change, as Pinot Meunier is gaining recognition for the body, richness and floral notes that it can contribute to a blend.
Wikipedia explains that "it is a chimeric mutation of Pinot: its inner cell layers are composed of a Pinot genotype which is close to Pinot noir or Pinot gris; the outer, epidermal, layer is however made up of a mutant, distinctive, genotype. ... It gets its name and synonyms (French Meunier and German Muller meaning miller) from flour-like dusty white down on the underside of its leaves."
The Pinot friends....
MONICA:
This rare grape is only found on the island of Sardinia. There has not yet been any definitive conclusion, by ampelographers (people who study grape vines), to determine the relatives of Monica. It shares some similarities with its neighbour vines like Bovale (Graciano) but really it's a wine that has to be tried to be understood ;-) Expect a nose reminiscent of Pinot with raspberry and earthiness; the palate is typically low tannin and med/high acidity, often with notes of stewed fruit and slight tart cherry! Delicious with red pasta.
RUCHE:
Little known outside of Italy’s Piedmont, the Ruche grape is a hidden gem. It is a very rare grape and is grown in just a few places - mainly in a limited area around Castagnole Monferrato, north-east of Asti. In fact, Ruché di Castagnole Monferrato remains one of Italy’s lowest production varietal wines. Italian wine critic Luca Maroni has called it “one of the rarest grape[s] in the world”.
Ruche has been likened to Pinot Nero/Noir and its wine can be reminiscent of great Burgundy wines. Specifically, wines from the rare Ruche grape have been described as offering the structure of a Nebbiolo and the texture of Pinot Noir. Expect a light coloured, medium-bodied wine, with a pronounced bouquet and soft tannins. Look for notes of wild berry and some peppery spice on the nose. Pair a Ruche wine with slow-cooked beef, cured or roasted meats and cheese. Ruche can be a great choice for a mixed group, appealing to both serious and casual wine drinkers.
For an exquisite interpretation of the Ruche grape, don’t miss OPERA PRIMA – a very special wine by Piedmont’s award-winning Ferraris estate, created in memory of the current winemaker’s grandfather and the winery’s founder – Martino Ferraris.
FREISA:
This endemic red grape variety is at home in Italy’s north-west region of Piedmont. It can be found in parts of Piedmont’s Turin province, but it’s most widely planted in the Langhe area (famous for producing Barolo and Barbaresco wines) as well as the Monferrato hills, which was designated a UNESCO World Heritage Site in mid-2014.
As with many obscure, endemic varieties, the Freisa grape was almost lost to extinction but a few passionate producers continue to nurture this little known vine!
Freisa grapes typically produce pale red wines. It displays soft floral notes and a velvety palate. It's naturally high acid levels make it a great food pairing option. it also makes it an excellent option for blending with other varieties, especially Barbera and Nebbiolo.
FRANCONIA:
This grape variety is more commonly planted in Germany, under the name Blaufränkisch or sometimes known as Limberger. It is also cultivated in other parts of Europe (in Slovakia as Frankovka, in Hungary as Kékfrankos and Bulgaria in Gamé - but no relation to the similar-sounding Gamay). It thrives in these cooler climates and is well-suited to mountain vineyards. Given this preferred terrain it’s no wonder that it turns up in north Italian wines, especially those from Friuli-Venezia Giulia but also some from the nearby mountainous estates of Trentino-South Tyrol.
Franconia grapes produce lively wines, usually fruity and with a peppery nose. Franconia is popular in blends and depending on the other varieties can work well as a wine to age. As to be expected, it pairs well with Germanic or rustic, mountain fare, such as casseroles and stews.
SCHIAVA:
In German vineyards this red grape is called Trollinger, but in Italy it’s Schiava and often known as Vernatsch – its South Tyrol name and a location where this vine truly thrives. The meaning behind its different names is interesting, with the German-speaking vitners using a Latin word for ‘local’ or ‘little known’ (vernaccia) while the Italian-speaking winemakers taking an old word for ‘slave’ (slav/slavic). However you name it, this is a special grape with incredible potential that’s been largely kept to a small number of north Italy wineries. In the Trentino-South Tyrol region this grape is among the most important red grapes for winemakers, and it's been a popular choice for cross-breeding.
Schiava vines produce pale red grapes that benefit from long sunny days to ripen. As with many delicate vines, this grape’s potential as a wine very much depends on the soil and the climate, which means those passionate winemakers who aspire to present Schiava wine at its best, will often limit production in bad harvest years or skip a vintage if necessary. Schiava wines have been praised by winemakers for their “uncomplicated drinkability” and “eminently quaffable” nature. They are usually dry yet fruity wines and also quite elegant, especially those produced along the Dolomites of Trentino where the sunshine and mountain breeze offers ideal conditions for the grape to flourish. Pair this juicy wine with a risotto or mountain-style meat stew. Try it with a Thai dish, such as green curry or green papaya salad with chilies. Varietal wine from the Schiava grape tends to be light-bodied with soft, smokey notes and hints of strawberry.
TERRANO:
This rare red grape has a long history and is referenced in literature as far back as the 14th century. The Terrano grape may have originated in Slovenia and become popular in nearby Croatia, but many years ago it also crossed over into Italy. Today the Terrano grape can be found in estates close to the Slovenian-Italian border, situated in Italy’s Friuli-Venezia Giulia region and specifically in the Carso area. In fact, it is a popular choice for Carso wineries and makes up 70% of the Carso Rosso DOC wine. It can also be found in parts of Emilia-Romagna, where it is known as Cagnina and is usually produced as a sweet wine. Ampelographers (botanists who specialise in the identification and classification of grapevines) speculate that Terrano is part of the Refosco family of grapes, although there is some confusion over this point since many grape varieties have become known by a general family name when really they share a geographical area instead. In this case, the Refosco label has been used to refer to grapes native to parts of west Slovenia, north-west Croatia and north-east Italy. As with so many grape species, exact genetic makeup and family connections are still pending. Terrano prefers to grow in iron-rich soil, giving it a unique character that hints at iron in terms of colour and also flavour, making it ideal for vineyards located in the Friuli/Slovenia/Croatia area.
The colour of Terrano is typically dark, often an inky purple. Look for a brighter purple on the rim. Expect a medium body wine with moderate tannins yet higher acidity. Terrano displays notes of sour cherry, blackberry and cranberry with some smokey aroma too. Pair Terrano with high-acidity food, such as a tomato sauce dish, to balance the naturally sour quality of the wine.
NERELLO MASCALESE:
Sicily is home to a few key endemic vines and Nerello Mascalese is a leading grape. This noble variety is sometimes referred to simply as Nerello (unlike Nerello Cappuccio which is usually shortened to Cappuccio). Both the Nerello varieties are thought to share some lineage with Sangiovese. There is also some evidence that Nerello Mascalese may be related to Mantonico Bianco, an ancient Calabrian grape.This may connect it to another Calabrian variety called Gaglioppo. It’s thought that Nerello Mascalese originated near the city of Catania, on Sicily’s east coast overlooking the Ionian Sea. It was named after the Mascali area, close to Catania. Nerello Mascalese thrives on the volcanic slopes of Mount Etna, ripening quite late in the season and producing fruits high in acidity.
Wines from the Nerello Mascalese grape are typically full-bodied and elegant, with a complex structure. Look for summer berry flavours, often strawberry. Nerello Mascalese is used in blends, such as in the Faro DOC wines that combine both Nerellos with Acitana, but it also makes an excellent varietal wine. Nerello Mascalese based wines pair well with mature cheese and meat dishes.
Now to taste?
Start creating your own personal PINOT Family and Friends tasting list here: https://onceuponavine.sg/collections/pinot-family-and-friends or scroll down for some highlights from the collection!
Start off exploring some sparkling wine made from Pinot Nero, or a Pinot blend.
= 100% Pinot Nero (blanc de noirs), Champagne-style sparkling (aka Metodo Classico) from Oltrepo Pavese in Lombardy by historic castle estate, Castello di Cigognola. Fine perlage. Aromas of yeast and wild strawberries. Creamy and lively, with an almost salty note.
= 100% Pinot Meunier, Champagne-style sparkling from Dolomite mountain legends Pojer & Sandri. Crisp, dry and elegant. Notes of red apple, wild berries and a hint of pastry (apple turnovers?).
= Pinot Noir, Pinot Meunier, Champagne-style sparkling (aka ESW, aka English Sparkling Wine) from highly-awarded Sussex estate, Ridgeview. Elegant notes of redcurrant, lavender and brioche. Pair with wild strawberries, bread-based canapes or salmon dishes. Recent tasting notes say "a sophisticated Eton Mess with notes of summer fruit, cream and meringue!"
Move on to some 100% Pinot Nero RED wines.
= 100% Pinot Nero, from Dolomite mountain family winery Pravis. This is a great 'intro' to the way this grape expresses itself in the north of Italy. The mountain climate is perfect for maintaining Pinot's bright acidity as well as red fruit notes. A bright and fruity nose (wild raspberry, strawberry, maraschino cherry and some dark plum) with some brambles and touch of sweet spice.
= 100% Pinot Nero, from Burgundy clones, by Pojer e Sandri (also available as a MAGNUM). Fermentation in wooden vats, then ageing in small oak barrels for a year. Further ageing in the bottle for 12 months before release. A rich and complex nose, with red fruit aromas (raspberries, cherries) and some darker fruit creeping in (blackberry, plum), as well as floral notes (rose hip, dark rose petals), some spicy tobacco, plus a hint of earthy, forest floor. An elegant palate, with bright acidity and soft tannins, ending with a savoury minerality, and a very long finish. Enjoy with dark poultry (duck, pigeon) or just by itself as a beautiful meditation wine. If you crave classy Burgundy without the crazy prices, this is the wine for you!
Now let's explore some more wines from the Pinot FAMILY.
= 100% Pinot Grigio, made as a 'ramato' style (some skin contact) which results in a lovely copper hue and a richer taste than the 'simple' PG wines you may be used to drinking. It's a great pairing for Asian dishes.
= Pinot Bianco and Chardonnay blend. This is one of our all time favourites in our 300+ collection of artisan Italian wines... and we've had the pleasure of tasting it across many vintages (going back to at least 2009). Fermentation and aging in small oak barrels for 6 months in contact with the lees. Further ageing in stainless steel and bottle, for 2 years, before release. On the nose, aromas of ripe, yellow apples, lemon curd, summer flowers, toasted nuts and vanilla. On the palate, a richness and complexity with great structure. Bright and lively, balanced by a round finish. Dangerously quaffable. Sip and enjoy on its own to savour its complexity and charm, or pair with dishes like roast chicken Sunday lunch, grilled fish or a creamy risotto. The flagship white from this cult winery should be on every wine lover's wishlist! It excites every palate, punches above its weight with the classiest of Burgundies, and if you can bear to part with it, an awesome gift bottle!
Finally, let's explore some wines from the Pinot FRIENDS.
= 100% Monica, this wine has bright red fruit notes and a nice structure without feeling 'heavy' so we often recommend this as a 'first red of the night' wine! On the nose - red fruit with a hint of sweet spice. On the palate - dry, soft and balanced. A cheeky little vino, great with sticky BBQ ribs.
= 100% Ruche, this is a perfect starting place to explore this rare grape. It's floral and fruity with a lingering finish. It's also one of my top picks to pair with duck pancakes!! To experience the grape as a richer style of wine, don't miss the chance to taste it's 'big brother' Opera Prima.
= 100% Freisa, this wine has a big hit of strawberry aroma (which gives the grape its name). This version by Barolo producer Brezza is a typical style of Freisa and will suit wine lovers looking for a light to medium red. If you're ready to try something heavier, try a bottle of Arvele by Cascina Gilli (flagship producer for the Freisa grape).
= 100% Franconia (aka Blaufrankisch), by Pravis. This is a refreshing style of red. It's bright and lively with a fruity nose of fresh red cherries, plus a hint of wild blackberry and sweet liquorice; a nice mix of both red and black fruit; forest floor notes like wet leaves and brambles - imagine a forest walk after rain; very quaffable!
= 100% Nerello Mascalese by Pietraolce. This is a perfect place to start exploring the key red grape of Etna. Much like a Pinot Nero, this wine balances red fruit and dark flower notes with a touch of earthiness. Some versions of Nerello Mascalese (like some Pinot) can be more tannic. If you prefer something heavier try the Contrada Santo Spirito or the very special old vine Vigna Barbagalli.
Browse the complete PINOT Family and Friends collection here: https://onceuponavine.sg/collections/pinot-family-and-friends
P.S.: Some winemakers like to recommend a MUSIC PAIRING for their wines ...
Well, as I write this blog post I'm hearing the words "Pinot ... Pinot and friends" to the tune of "Jacob and sons" from 'Joseph and the technicolour dreamcoat'! ;-)
Pinot Nero is grown in various wine regions, including Burgundy in France, Trentino in Italy, Oregon and California in the United States, and Marlborough in New Zealand. These regions provide the ideal climate and soil conditions for the grapes to thrive.
Pinot Nero is known for its elegant and nuanced flavours. It often exhibits notes of red fruits such as cherry, raspberry, and strawberry. The wine can also have earthy undertones, with hints of mushroom, forest floor, and truffle.
Pinot Noir is considered challenging to grow because it is a delicate grape variety. It requires specific conditions to reach its full potential, including cool climates, well-drained soils, and careful vineyard management. The thin skin of the grapes makes them susceptible to disease and rot.
Pinot Nero is a versatile wine that pairs well with a variety of foods. Its acidity and moderate tannins make it a great match for dishes such as roasted chicken, grilled salmon, and mushroom risotto. It also complements soft and creamy cheeses.
Pinot Nero can be age-worthy, especially those from top-quality vineyards and vintages. With proper cellaring, many Pinot Nero wines develop more complexity and depth over time.
Done with reading? Time to start drinking?
Shop our PINOT Family and Friends collection here: https://onceuponavine.sg/collections/pinot-family-and-friends
]]>This rare grape of Piedmont, mostly grown in across the Monferrato hills and the Langhe, is named after notable 'strawberry' aromas.
It displays soft floral notes and a velvety palate, while being a fresh style of red wine. It's naturally high acid levels make it a great food pairing option.
As with many obscure, endemic varieties, the Freisa grape was almost lost to extinction but a few passionate producers continue to nurture this little known vine!
In related news, our winery Cascina Gilli was recently honoured by the status "benchmark producer" of FREISA in Italian Wine Unplugged 2.0*.
* a reference publication for Vinitaly International Academy Italian Wine Ambassador courses ... including benchmark producers for each grape, making it possible for readers to source and taste reliable, good quality examples of Italian wines currently available on the international market. Read more about the book HERE.
Let’s start with the frizzante…
= slightly sweet, slightly fizzy
Next let’s try a ‘young’ Freisa…
= by established Barolo producer Brezza
Finally, some ‘aged’ Freisa wines…
= by Cascina Gilli (2 vintages available)
]]>Below we have a simple overview of the 2 most common styles of sparkling wine.
As usual with wine, there is always something more to learn (and exceptions to the rules) but to keep it simple let's start with the most important styles. If you want to explore more, look out for the old technique known as Ancestral Method :)
BOTTLE (TRADITIONAL) METHOD
Wine undergoes 1st fermentation before being bottled with yeast to initiate a 2nd fermentation. This creates the bubbles (CO2) directly in the bottle.
Next, bottles are aged ‘on the lees’ (yeast) and are rotated (riddling) so that the dead yeast falls into the bottle neck, which is then frozen to force out a block of yeast (disgorging) before the final cork is secured. If the winemaker decides to add sugar (dosage*) this is done after disgorging.
WINE CHARACTERISTICS
Fine, persistent perlage (6-7 atmospheres of pressure) with biscuit aromas.
ITALIAN BUBBLES
* Metodo Classico
* Franciacorte DOCG
* Trento DOC
OUTSIDE ITALY
In addition to the world’s most famous sparkling wine from Champagne, all these listed below are made using the BOTTLE (Traditional) Method:
Crémant, Spanish Cava (Riserva & Gran Riserva), South African Méthode Cap Classique, Australian Sparkling Shiraz (a.k.a Sparkling Burgundy) & Méthode Tasmanoise and in the UK look for houses like Chapel Down, Hoffmann and Rathbone, Lyme Bay, Nyetimber, Oxney and Ridgeview.
Shop for examples of BOTTLE METHOD bubbles here: bubbles/style_metodo-classico
TANK (CHARMAT) METHOD
Wine undergoes 1st fermentation in stainless vats and then moves to a pressure-resistant tank (auto-clave) for the 2nd fermentation. Over the next 10 days the bubbles (CO2) are trapped inside the tank.
The sparkling wine is then filtered and if the winemaker decides to add sugar (dosage*) it is done at this stage before the final bottling.
WINE CHARACTERISTICS
Medium to large bubbles (2-4 atmospheres of pressure) with a fruity nose.
ITALIAN BUBBLES
* Prosecco (Superiore, Millesimato)
* Lambrusco (Secco, Semisecco, Dolce)
* Asti Spumante
Shop for examples of TANK METHOD bubbles here: bubbles/style_charmat-method
*DOSAGE: Tank method sparkling is usually Brut, Extra Dry or Dry. Bottle method sparkling can be labelled Brut Nature, Extra Brut or Demi Sec and Doux.
DOSAGE – a note on sweetness levels
Sparkling wine can be quite tart from natural acidity levels. Dosage is a technique to balance the perceived sweetness of the wine.
TIP: when you see the term ‘Brut’ it refers to a ‘raw’ or natural state, which is why a ‘Dry’ wine will be closer to sweet (doux) on the dosage notes below:
* Brut Nature = 0-3 g/l (<1/6 tsp)
* Extra Brut = 0-6 g/l (<1/4 tsp)
* Brut = 0-12 g/l (<1/2 tsp)
* Extra Dry = 12-17 g/l (<3/4 tsp)
* Dry = 17-32 g/l (<1 tsp)
* Demi Sec = 32-50 g/l (1-2 tsp)
* Doux = 50+ g/l (>2 tsp)
*RS = residual sugar (tsp = teaspoon per average 5 oz serving)
GOOD NEWS: it doesn’t require much added sugar to ‘sweeten’ wine (unlike many other popular alcoholic beverages, such as a G&T with 14g in a typical 6 oz serving) so a glass of bubbles is still a good bet if you’re counting calories!
Explore the wines of Toscana (Tuscany) - the region most famous for the Sangiovese grape* and revered wine zones (and DOCs, DOCGs) like Chianti, Montalcino and Bolgheri.
* this ‘divine’ grape – from ‘sanguis Jovis’ meaning ‘the blood of Jove’ or Jupiter, god of the sky and King of the gods – has lived up to its name by creating some truly regal wines.
Some of the wines that leave the region are super affordable (even here in Singapore), while others are perfect for special occasions or great gifts. Why not treat yourself - splash out on something on your 'wine wish list' like a Super Tuscan or a Brunello.
* White Toscana! *
Start your exploration of vino Toscana with a delicious white blend (Chardonnay, Malvasia, Moscato, Sauvignon) by Barbanera, called VECCIANO BIANCO.
This popular wine is packed with tropical fruit notes, lifted by bright acidity. Expect a big hit of citrus (yuzu) and yellow flowers; then on the palate it's lime (Calamansi lime), grapefruit, peach … and yuzu again! ;)
* Sanguis Jovis! *
This region of Italy boasts an incredible number of high quality DOC and DOCG wines made from from the local grape, Sangiovese. Other regions also work with the grape, but for most wine lovers the spiritual home of Sangiovese is Toscana!
Sangiovese matures slowly and ripens late. Its thin skin suits lower elevations, although hillside vineyards offer greater diurnal range that helps maintain acidity levels - key to balanced and long-ageing wines. This makes it a perfect vine for many central Italy sites, often cooled by the ocean breeze, soaking up the sun's rays in the foothills of the Apennines mountains. What a life, eh? :)
This widely planted vine is also great for displaying its specific terroir and also its winemaker's intention. As Jancis Robinson says, its "dominant viticultural characteristics are that it can vary as much as Pinot Noir in its sensitivity to place". From light and fruity 'quaffable' to deeply complex, Sangiovese is a versatile wine!
Expect a balanced wine from Sangiovese, with firm tannins and high acidity, usually displaying both fruit and spice aromas, with more savoury notes as it ages.
Dark cherry is a common flavour, but look for wild raspberry and plum too, as well as aromatic spices. One useful 'tell' in blind tastings can be a subtle tomato leaf note!
For matching with food, given the naturally savoury taste of Sangiovese, try herb or tomato dishes to enhance the fruity flavours in the grape. It’s also superb with hard cheeses and rich meats.
We import a number of wines that feature Sangiovese, but if you want to understand how terroir impacts the final wine you could grab a couple of bottles of 100% Sangiovese from different areas of Tuscany.
For example, a bottle of CHIANTI by Barbanera, plus a bottle of the Toscana Sangiovese from MONTALCINO by Brunello-makers Sesta Di Sopra.
NB: A bit more on CHIANTI....
One of Italy's most classic wines, this DOCG* wine is right at the top of the list for famous Sangiovese styles. In fact, centuries ago Chianti was one of the first areas of Italy to be designated DOCG status. It continues to be popular to this day, loved for its notes of berry and spice, with a rustic charm.
As a regular customer likes to say of this Barbanera family wine, this is "the most affordable quality Chianti on the island" ... we couldn't agree more!
* curious about terms like DOCG etc? Click here to read our blog on terms and concepts behind vino Italiano.
We have 2 vintages of CHIANTI in stock - the 2016 and the 2018. Here's what the critics say:
2016: "Vibrant, elegant wines from a year that began cool, warming from July on; grapes harvested under ideal conditions" - 97 pts, Wine Spectator.
2018: "Spring rains led to slow ripening and a later harvest than average; supple, charming wines, though the best will age" - 93 pts, Wine Spectator.
* Super Tuscans! *
Many wine lovers are familiar with the term Super Tuscan. It's not a very clearly defined category, but it usually refers to either wines that focus on blending the local Sangiovese grape with international varieties, or wines that showcase how those 'non-Italian' grapes thrived in the soils of Tuscany.
Here, when we speak of international varieties or 'non-Italian' grapes, we mean the Cabernet family (Sauvignon and Franc), Merlot and sometimes Petit Verdot.
To explore this famous wine style, start with a bottle of VECCIANO by Barbanera (arguably the most affordable Super Tuscan in Singapore, in terms of quality price ratio) and then try one of the wines from their Le Forconate* collection, like RASOLE.
* Le Forconate is a passion project developed by the 3rd generation of the Barbanera estate. We have been importing labels from their Duca Di Saragnano line since 2014, so when they released the first bottles of their new small-production line, Le Forconate, in 2020, we were excited to bring their new labels to Singapore.
Oh and don't miss the chance to try a Super Tuscan from Bolgheri.
We adore the gorgeous FELCIAINO by Chiappini and I'm sure you will too.
This is the 'baby brother' to Giovanni Chiappini's flagship wine Guado de Gemoli (see the details later in this email), blending together the classic mix of Sangiovese, Cabernet Sauvignon and Merlot.
The boutique estate of Giovanni (run with the help of his daughter Martina) is happily situated right next door to the famous estate of Ornellaia and benefits from the same fabulous climate, exposure, soil etc. This is a perfect example of the importance of sourcing high quality wines at fair price points, where your dollar goes on the wine and not on the brand! After all, great wine doesn't have to break the bank - if you know where to look. And that's exactly what we're here for - to be your guide to hidden gems. :)
* Flagship & Limited Release! *
Speaking of 'hidden gems' there are some wines in this week's promotion that you really must try!
As our regulars know, we have always focussed on sourcing wine from small-production family estates, with passion projects and focus on important Italian grapes or styles.
The next 3 wines are all great examples.
NOVE LEGNI is a smooth and bold red from Barbanera's Le Forconate line. The name refers to the nine woods on the estate.
It's a great example of Tuscan Merlo - elegant, full-bodied, complex - aged for 24 months in oak. Expect smooth tannins and ripe fruit notes (blackberry, cherry) alongside tobacco and cacao.
GUADO DE GEMOLI is an outstanding wine from organic Bolgheri estate, Chiappini.
On first sniff and sip, expect plenty of ripe red fruit and vanilla, opening up to notes of liquorice, tobacco, cedar and cinnamon. A complex wine, with power and elegance; soft and long finish; great with a steak.
Decanter says, "the first vintage of this wine was 2000, but the vineyards ... date back to 1978 and 1986, and the average age of the vines was helpful in the hot 2017 vintage. This blend of 70% Cabernet Sauvignon, with the rest divided between Merlot and Cabernet Franc, shows a restrained Bordeaux style with clove, leather, bramble fruits and a whiff of coffee powder".
Falstaff says of the 2017 vintage, "on the palate round and supple ... at the same time very good concentration, fine-meshed tannin, substance and long, fine fruit texture".
BRUNELLO DI MONTALCINO Riserva 2015 is made from the Sangiovese Grosso vine, by Ettore Spina at his small family estate. It is a very special wine - being an incredibly rare product, made only in the best vintages, and highly limited production numbers. This vintage saw only 820 bottles produced!
Decanter says of this 2015 vintage, "the last time this estate came out with a Riserva was the 2010 vintage. It comes from a section of its La Magistra vineyard, planted in 1992 with the venerated BBS11 clone. Black cherry is enveloped in a subtle smokiness, with a hint of roasted meat in the background. Weighty and substantial, it finds its balance with succulent acidity under ripe, rich fruit".
* Appassimento Style! *
Fancy something a little 'experimental' or different? Go beyond the well-known 'classic' Tuscan style and try an appassimento!
NB: The passito method (appassimento wine) is actually a very old technique, practiced in many parts of Italy, but best known in the Veneto for making Amarone and Recioto wine.
In the region of Tuscany it has long been used to make sweet wine, but also dry reds have been produced with partially-dried grapes. Typically this creates a very fruity and smooth wine, where the Sangiovese tannins are noticeably softened.
Probably our all-round most popular wine of all time (since 2014), SIR PASSO by Barbanera's Duca Di Saragnano* line, is a 'Toscana Rosso IGT' but that simple designation doesn't do justice to its unique style.
It is an unusual presentation of Sangiovese and for many years now it has been affectionately known among our regulars as the 'baby Amarone' - since it uses the same practice of drying the grapes to concentrate the flavours (named as a nod to Amarone's brother wine RIPASSO).
Expect a deep colour, with rich and ripe fruit notes (red and black cherries) and a velvety palate.
* What’s in a name? In the case of the Barbanera family’s winery they chose to pay respect to a great legend whose descendant became a close friend of Luigi Barbanera (father of Marco and Paolo who now run the estate). The original Duca di Saragnano came from Campania but fled north to Tuscany, around the 10th Century, as foreign invaders took over much of southern Italy. The Duca di Saragnano was remembered as “amongst the bravest and noblest local defenders” of the Italian land, who “fought valiantly” against the aggressors. Centuries later the inheritor of the title ‘Duca di Saragnano’ met the Barbanera family (who had started out in 1938 with home-produced olive oil, cheeses, cured meat and wine) and granted the use of the prestigious name as “a token of his esteem”.
CLICK HERE - TO EXPLORE ALL THE WINES OF TUSCANY
If you need helping deciding where to start, please do EMAIL for personal recommendations and advice.
]]>Thanks to its generally 'easy drinking' character, Primitivo wines from the south of Italy have always been in high demand. This led to a bigger production and eventually damaged the reputation of Apulia's most important wine.
Recently there has been a significant push for higher quality Primitivo out of Apulia, especially those special zones like Manduria and Gioia del Colle.
Yes, Primitivo is still generally a plush and smooth wine (usually a lower tannic structure, allowing the fruit notes to shine up front) .... but everything from the vineyard elevation and soil to the micro-climate, or the winemaker's decisions in the cellar (and of course the blending varieties) can impact the final wine.
In the right 'hands' it can offer a range of styles from elegant and complex, to boisterous and bold.
So, what are you waiting for? Let's explore PRIMITIVO.
WHAT'S IN A NAME?
The Primitivo grape is planted along the 'heel' of Italy' - the Apulia region - and its name derives from its tendency to ripen earlier than other grapes.
Its origins are really interesting:
It was an early grape for winemaking in Croatia (where it's known as Crljenak Kastelanski or Tribidrag) at least as far back as the 15th century. In the 18th century a clone was taken to southern Italy, where it became a popular rustic table wine. In the late 1960s this vigorous vine travelled to the US, where it became known as Zinfandel and thrived in the heat of California.
Grape geneticist Carole Meredith, who studied the variety in great detail both at UC Davies and in her own vineyards, refers to it as ZPC - Zinfandel / Primitivo / Crljenak Kastelanski.
IN THE VINEYARD
Primitivo is not as challenging a vine as others, like Pinot Nero, but it does tend to ripen unevenly - meaning patches of fruit within one bunch can be close to raisins while others are under ripe.
Some winemakers separate the bunches (or even individual grapes) which can add to the cost of production and increase wine pricing, while others prefer to experiment and create wine from fruit with mixed levels of ripeness.
IN THE GLASS
Primitivo vines produce fruit with a high sugar content, which tends to result in wines with high levels of alcohol.
Cooler climates can produce Primitivo wines with red berry aromas or flavours, but the Primitivos of southern Italy tend to hint at blackberry and liquorice plus some peppery notes.
FOOD PAIRINGS
Good news for spice lovers... Primitivo can make an excellent choice for those who like a glass of red with their curry! The 'seeming' sweetness of the wine, thanks to its fruity character, helps balance the heat in spicy dishes.
A handy rhyme to remember = "beat heat with sweet". This could mean pairing an aromatic, off-dry, white wine like Gewurz or spatlese Riesling with a curry, but Primitivo can often work well too, especially for beef or lamb curries.
A great food pairing for most Primitivo is Moroccan tagine, and other aromatic dishes. Here in Asia, something like a beef rendang would be lovely.
You can also try smokey dishes to bring out the smokey notes in the wine. Experiment with different bbq meats.
FURTHER STUDIES ...
Here are some of our favourite resources for studying wine or grapes, from reading materials to YouTube links:
* Read up on the grape and its most famous wine styles at WINE FOLLY.
* Geek out on the grape with Jancis Robinson.
* Watch a 7 minute video by Wine with Jimmy here.
* Subscribe to the SOMM.tv channel (packed full of info with movies, shorts, vineyard visits, blind tastings and so much more) and checkout the article about Primitivo (and its future) at this link.
100% varietal Primitivo.
Try a few of the 100% Primitivo we import, from different parts of Apulia, to decide which style works best for your palate ... or to suit your food pairings.
ALCHYMIA 2020 (UP $49)
Gold medal Mundus; 98/99 Luca Maroni. Vivino Community Awards 2021.
This cute bottle (turn it sideways to see the 2 faces) has been one of our best sellers since back in 2015. We've enjoyed each and every vintage!! :)
The style is accessible, so will be a great starting point for wine lovers who are new to the grape.
Deep, rich red with concentrated notes of plum jam, blackberry and brambles, plus pastry or pie crust and some sweet spices (cinnamon, clove, vanilla). Soft and smooth tannins, with a long finish.
Buy a bottle of ALCHYMIA 2020 here.
ELE 2018 (UP $55)
Silver medal Decanter.
Aromatic nose (spicy, fruity, floral), rich palate, velvety tannins! Expect notes of black cherry, dark plum, sweet spice (liquorice), violets, cacao, vanilla … some candied fruit, some sense of chocolate-covered berries; great structure; balance of lively acidity with rich, dark, ripe fruit. In summary, it's ‘black forest gateau’ in a glass :)
The winery offers a 'soundtrack' suggestion: "Mon Manege A Moi" by Edith Piaf.
Buy a bottle of ELE 2018 here.
TATOR 2020 (UP $49)
Gold medal Berlin; 98/99 Luca Maroni.
Tator grapes come from old vines and are hand-picked. “Metodo Passule” as shown on the label means the wine was produced using an Appassimento method (leaving fully-ripened grapes to dry on the vine so the water evaporates, increasing sugar content and acidity, concentrating flavours).
From the winery: “The hands on the label are there to thank all the people who still pick by hand in our vineyard. The name Tator is the name of a god venerated by the Messapians, a tribe who long ago lived in the area where we now grow the Primitivo vines used to produce this wine.”
Bold red, perfect for a rich dish. Expect notes of dried fruit and dried flowers, with subtle notes of pastry or pie crust. Smooth tannins.
Buy a bottle of TATOR 2020 here.
Flagship labels you must try.
MURO SANT'ANGELO Barbatto 2017 (UP $99)
3/3 Glasses Gambero Rosso; 4-star Vini Buoni d'Italia; 4/5 AIS.
This is the premium wine from Nicola Chiaromonte* (winemaker for ELE mentioned earlier). His focus is on Primitivo and making high quality examples from his stunning vineyards in Gioia del Colle.
* The farm "Tenute Chiaromonte" dates back to the 1820s, immediately after the official recognition of the Primitivo vine. This small family estate is now led by Nicola (4th generation winemaker since the estate became a winery in late 1990s). His wine is highly-awarded every year.
His 2017 vintage is drinking beautifully, but don't miss the chance to try one of his older vintages (2013 and 2015) or why not make it a 'vertical tasting' with our 3-vintage presentation box.
The winery offers a 'soundtrack' suggestion: "Piano Concerto No. 2" by Sergei Rachmaninoff.
Get your bottle of MURO SANT'ANGELO Barbatto 2017 here.
ES 2019 (UP $149)
3/3 Gambero Rosso; 5/5 AIS; 3 Gold Stars Veronelli; 98/99 Luca Maroni; 92/100 James Suckling; "Winemaker of the year 2010" Gambero Rosso.
Gianfranco Fino is well and truly a cult winemaker with a loyal following. We've been enjoying his wines since first sampling ES and (his 100% Negroamaro JO) back in 2014 but we were only able to arrange an allocation for Singapore last year. Stock is still quite limited, for all his fabulous labels, especially the very limited production ES "Red" Riserva 2016.
ES is a rich, complex red with classic Primitivo notes (dark cherry, dark plum, blackberries, violets, chocolate, tobacco, leather, cloves, cinnamon) that requires a decent time decanting to open up. This is a big wine, that will pair with rich meat dishes, or suit the end of an evening as a beautiful meditation wine.
What's behind the name? In the winemaker's own words, "Es according to Freud: It is instinct and unbridled passion (the same with which this wine was produced) without conditions, without rules, beyond space and time, logic and morality. He knows neither good nor evil. The Id is subject to a single principle: PLEASURE.".
Get your bottle of ES 2019 here
There are currently 14 wines in the Primitivo collection, so check this link for more options.
If you need helping deciding where to start, please do contact me for personal recommendations and advice.
]]>It's a chameleon of a wine.
It can range from a very fresh style, to something creamy. It can be all about tart lemon notes, but another style will display a rich tropical character. It can be enjoyed young, or aged to enhance the non-fruit aromas.
And that's just thinking about the still wines... What about Chardonnay as a sparkling wine, either on its own (blanc de blancs) or as a blend?
There are just so many ways to explore this famous grape... so we'd like to help!
You can scroll to the end of this post for some basic info on the Chardonnay grape ... but if you can't wait to get stuck into some tasting, you can read more about some of our favourites in the 'Celebrate Chardonnay' collection next:
Start off exploring some sparkling wine made from Chardonnay, or a Chardonnay blend.
= Blend of Chardonnay and Malvasia.
Zero dosage Champagne-style sparkling from poet-painter-winemaker with cult following, EDI KANTE.
91/100 "A light-to medium-bodied sparkling with aromas of sliced apples, pears, lemons and biscuits. Dry and fresh with easy bubbles. Mineral and bright." - James Suckling. 86 pts
"A firm and toasty version, with aromatic hints of graphite and honeysuckle accenting the flavors of macerated peach, white cherry and toasted almond." - Wine Spectator.
Move on to a 100% Chardonnay varietal wine.
= 100% Chardonnay from prestigious Barolo winery, Brezza.
A great chance to try an elegant north Italy white at a fantastic price point, from an important producer.
The vines are 30+ years old and grow in soil with a high percentage of silt and sand. Expect a delicate style of Chardonnay (more in line with a Chablis than an oaky style), it's floral and mineral with notes of yellow apple, melon and hints of ripe citrus.
= 100% Chardonnay from mountain winery, Pojer & Sandri.
A nice comparison to the Langhe Chardonnay, this wine gets its character from the Dolomite soil (limestone with calcium and magnesium - giving it recognisable red streaks) and also the mountain climate (high diurnal range - sunny daytime but cooler nights, that lock in the flavours for intensity of fruit). Expect an intense nose with aromas of golden apple, banana and pineapple, plus notes of flint and hay.
Both the 100% Chardonnays are fresh and lively in style, so try them side by side and let us know what you think!! :)
Now let’s explore some Chardonnay blends.
= Blend of Chardonnay, Sauvignon, Kerner, Traminer and Goldtraminer.
Sticking with the Dolomite mountains of Trentino for this wine, but thanks to the later harvest and combination of grape varieties, this is a much richer style.
Stravino di Stravino is an intense, round wine with a complex nose (white flowers, under-ripe pineapple, ripe melon and hints of candied lemon, with vanilla and honey); classic Dolomite minerality to balance the fruity character; a persistent, long finish.
Great food pairing potential. Will be delicious with pork, a creamy mushroom pasta dish, and could even stand up to a richer dish with some spice.
= Blend of Chardonnay, Malvasia, Moscato and Sauvignon, from Tuscany.
Moving further south for this last highlight, Vecciano Bianco is a 'new' wine to the Singapore market - and sister wine to the very popular Super Tuscan VECCIANO (red).
Expect a big hit of sweet citrus notes (yuzu?) and yellow flowers, with a palate of lime (Calamansi lime), grapefruit, peach … and yuzu again! ;) A great wine to pair with rich fish dishes.
The Chardonnay grape is believed to have originated in the Burgundy region of France. It is one of the most widely planted and popular white wine grape varieties in the world.
Chardonnay grapes are known for their versatility and ability to adapt to different climates and winemaking techniques. They have thin skins and are relatively neutral in flavour, allowing winemakers to impart various characteristics through fermentation and aging processes.
Chardonnay wines can exhibit a wide range of flavours depending on factors such as the region, climate, and winemaking style. Common flavour profiles include citrus fruits (lemon, grapefruit), tropical fruits (pineapple, mango), tree fruits (apple, pear), and melon.
Chardonnay wines can be categorised into two main styles: oaked and unoaked. Oaked Chardonnays are aged in oak barrels, which impart flavours of vanilla, butter, and toast. Unoaked Chardonnays, on the other hand, are fermented and aged in stainless steel or neutral containers, resulting in a fresher and fruit-forward profile.
Chardonnay wines can age gracefully, especially those made from high-quality grapes and produced in a traditional style. Oaked Chardonnays tend to have a longer aging potential, with some premium examples improving over 5-10 years (or even longer for certain styles). Unoaked Chardonnays are generally consumed within a few years of release to preserve their fresh and vibrant flavours.
Chardonnay's versatility makes it a great companion for a wide range of dishes. It pairs well with seafood, particularly shellfish and grilled fish. Creamy pasta dishes, roasted chicken, and soft cheeses like brie also complement the flavours of Chardonnay.
Overall, the Chardonnay grape offers wine enthusiasts a diverse range of flavours and styles to explore. Whether you prefer a rich and buttery oaked Chardonnay or a crisp and refreshing unoaked version, there is a Chardonnay wine to suit every palate.
Continue exploring Chardonnay, in all its many styles, by browsing the Chardonnay collection here:
]]>Click HERE to start exploring the wines of Piemonte (Piedmont*) - the region most famous for Nebbiolo (i.e.: Barolo etc) and Barbera, as well as sparkling Moscato and the white wine of Gavi.
Perhaps you already know those popular varieties ... but there's so much more!
One starting point is to try popular grapes from ALTERNATIVE areas (like Nebbiolo from Roero, or Albugnano, or Gattinara). Or be bold and try some of the lesser-known grapes (like Arneis, Malvasia CDB and Ruche).
Our growing Piedmont collection features 6 wineries, from 5 distinct areas, working with more than 15 native grapes! Start exploring today!! ;)
* the region name means "foot of the mountains" in reference to its unique position in north-west Italy, with vineyards located at the foothills of the Alps (to the north and west) but also the Maritime Alps and Apennines.
View the complete "Wines of Piemonte" Collection - HERE
WHITES OF PIEMONTE
Start your exploration of vino Piemonte with a classic white grape - the Moscato Bianco. This grape is well-suited to the frizzante (lightly sparkling) style made famous in Asti. At only 5.5% alcohol this makes a perfect tipple for a warm Singapore afternoon!!
Looking for a dry white? Go for something classic, like the Gavi di Gavi (loved for it's fresh, crisp character), or try a Viognier from Monferrato (aromatic, round, rich).
Or be adventurous and get to know the fantastic white grape of Roero (across the river from the Langhe), ARNEIS, which is highly respected by winemakers, somms and wine-lovers, thanks to its potential to create outstanding wines!
MOST PLANTED RED
This region of Italy has become the perfect home for the Barbera grape ... a variety that still confused ampelographers (grape geeks) as its origins are assumed to be Italian but not 100% confirmed.
Barbera is generally medium tannin and medium acid, with ripe red fruit notes. As with all generalisations, there are exceptions!! So while the Barbera d'Asti tends to be more light and fruity, the Barbera d'Alba has more complexity and ageing potential.
If you're looking for something super special, don't miss the centenary release of Monbirone (the Barbera d'Alba by Monchiero Carbone of Roero) that celebrates the 4 generations of winemakers, starting in 1918, who passed on their passion for the hillyside vineyard of the same name! NB: We secured a tiny quantity of their very limited MAGNUM bottles (hand painted labels) that will make a stunning gift for a real wine lover.
REDS TO EXPLORE
As you know if you've joined one of my tasting events, I really LOVE the more unusual wines (or grapes) as so often they represent fantastic value. Staying away from big brands or super famous styles means a great quality wine without breaking the bank!
For example, the locally popular but less internationally famous variety DOLCETTO is a great option. Winemakers love the grape as it ripens more easily than fussy Nebbiolo. Foodies love the wine as it's an easy food-pairing option (juicy cherry notes; medium acid, tannin and alcohol).
Then you have FREISA to explore. This grape, meaning strawberry, unsurprisingly shows red fruit notes and can be made into a range of wine styles - frizzzante or light and easy drinking, to a richer and more age-worthy version.
And don't forget about the little gem of Castagnole Monferrato, the rare RUCHE grape! The background to this grape is one of my favourite stories (maybe you heard me waxing lyrical on the radio in December?) so click here to read more about the winemaker Luca Ferraris and his passion for the grape 'discovered' by the priest Don Giacomo Cauda.
WINE OF KINGS, KING OF WINES
The 'noble' grape of Piemonte, Nebbiolo, has a well-deserved reputation for producing superb wines. It was promoted in the courts of Europe, in the early 19th century, by Julietta (wife of Falletti, the Marchese of Barolo) and later the Count of Cavour (key figure in the unification of Italy), becoming known as the Wine of Kings and the King of Wines.
It's a common misconception that Nebbiolo always produces very bold wines. In fact, Nebbiolo makes very elegant wines with lots of floral notes, red fruits and hints of spice. In terms of structure, however, it is generally a 'big' wine thanks to the high acid and high tannin profile (much like a Brunello, or a premium Nerello Mascalese from Etna in Sicily). This also makes it highly suitable for ageing, but does mean a 'young' Nebbiolo can sometimes be too tart of tannic. My advice is to look out for styles made to be drink younger (see examples below) ... or find something that's already been aged by the winery ... or aged here in Singapore in the correct condition (so by me!!) :-)
You've got over 30 Nebbiolo wines to explore. Where do you start?
Try a bottle of Langhe Nebbiolo (a classic version, often created by Barolo-makers as a 'first release' that's easier drinking than their more expensive Barolos).
Expand your understanding of how terroir and winemaking techniques impact the final character of a wine, by moving around the region to try the same grape from nearby Turin (the super affordable Albugnano area), or over the Tanaro river from the Langhe in Roero (start with SRU and move up to PRINTI and then the limited-production, single parcel BRICCO GENESTRO), or up in Alto Piemonte for the Gattinara wines (cooler climate, some volcanic soils, often more floral and ready to drink sooner, compared to Langhe versions).
Finish at the most famous place for Nebbiolo - the Langhe, specifically the hills of Barolo. The youngest Barolo, and most affordable, is only $69 (before discount) and as the wines are aged for longer to reach full maturity the price tag inevitably goes up. For a great gift bottle I'd recommend the 2016 Cannubi by Brezza (magnum available here).
RED EXPLOSION?!
Fancy something quirky?
Try a 'frizzante' red wine made from the rare Italian grape Malvasia di Castelnuovo Don Bosco (only found in a few small vineyards near to Turin).
It's a unusual wine - refreshing and fruity - that's perfect as an aperitif. Delicious on it's own, or alongside cold cuts, or even red fruit. Piedmont's answer to Lambrusco?
]]>It may be largely unknown outside Italy but it has certainly gained a following among Italian wine aficionados.
VINE HISTORY
Gaglioppo is indigenous to Calabria (the ‘toe’ of Italy) but has been planted further afield in other regions of south Italy and even as far north as Abruzzo, Umbria and Marche.
It has sometimes been mistaken for a relative of the Aglianico grape variety (itself a special and endemic grape, indigenous to nearby Campania). It shares some genetic characteristics with Sangiovese and may well be one of its many offspring or mutations. It has been speculated that it could be a distant relative of the Nebbiolo grape. A definite lineage has yet to be confirmed.
IN YOUR GLASS
Expect a medium to full-bodied red from the Gaglioppo grape; however, it is usually a good deal LIGHTER and FRESHER that wines from its neighbouring southern Italian grapes such as Aglianico, Negroamaro or Primitivo.
Look for notes of SPICE, ROSE and RED BERRY, with sweet tannins and a long finish. In the case of varietals*, it is often aged in the bottle to soften and form a more rounded wine.
* Varietal wines are wines made with a single grape variety, sometimes called single-variety or mono-variety wines and the grape name is commonly used as the name for the wine.
Thanks to the 'red fruit' notes it is quite distinct, compared to many other grapes typical of south Italy (that often feature black fruit notes). Very loosely, you can think of Gaglioppo wines as being closer in style to a moderate-warm climate Pinot Nero/Noir (with more tannin), or an approachable Nebbiolo (with less tannin).
FOOD PAIRING
Gaglioppo is a great choice to pair with many hearty dishes; from tomato-based pasta or pizza, to grilled meats.
Try a glass with roasted Mediterranean vegetables or a dish with garlic and fresh chilli.
GAGLIOPPO WINES
The iGreco winery have a delicious 100% Gaglioppo wine called CATA, which caught the eye of world-famous Italian winemaker Riccardo Cotarella – who requested a role in the production just to be part of the exploration of this interesting and highly endemic grape.
Find out more about this grape by trying different wines in the Once Upon A Vine portfolio that feature Gaglioppo: click here.
]]>THE SECRET WINE REGION
There's a joke in Italy that Molise doesnt exist :)
It's a hidden gem ... an untouched and authentic spot in Italy, south of Abruzzo.
In fact, it's almost still a secret and one that you can now explore right here in Singapore!
On Italy's eastern coast, below Abruzzo where Montepulciano grapes thrive and above Apulia where the Primitivo (Zinfandel) vines reign, is the little-known region of Molise.
Molise, the region, is almost a fairytale. An article on the BBC explains more about its obscurity within Italy. The phrase "Molise doesnt exist" even went viral - with the hashtag #ilmolisenonesiste.
Even less well known than the region, are the grapes and wines of Molise.
One in particular - TINTILIA - is a stunning secret just waiting to be found!
Cianfagna of Molise
In a picturesque area of Molise, the second smallest region of Italy, is a winery specialising in one exquisite local grape.
The cellar of Cianfagna focusses on a single, high quality wine that offers an authentic and delicious taste of southern Italy through the endemic Tintilia grape.
This small winery, in this small region, defies its diminutive stature by making a powerful statement about native Italian wine.
VINES AS FAR AS THE EYE CAN SEE
Vineyards seem to cover the entire Italian peninsula and the rolling hills of Molise are no exception.
Generations of artisanal winemakers at Cianfagna have been loyal custodians of the local agricultural techniques.
The current Cianfagna family continues the work of their forefathers, tending the “healthy and natural landscape, where the work in the fields is marked by colours, scents and long silences.”
The Cianfagna winery are proud to bring international attention to their local wine and believe their success is due to the estate’s main ingredients “passion and dedication”.
SATOR, the main wine of Cianfagna, is a rich, warm red that will be a big hit with fans of Aglianico, Merlot, Primitivo (Zinfandel). Pair with rich tomato-based pasta sauces, or lamb, or even a juicy steak.
The winery says SATOR is "our most famous wine. It is produced with only mostofiore* of Tintilia. The taste is warm, enveloping, full and balanced. Typical aromas are of ripe fruit, ranging from cherry to blackberry. This is a large pairing wine."
* mostofiore is the best squeezed juice from pressed grapes, produced before the skins and the pulp will be further squeezed to obtained the remaining juice.
Pietrafitta is another expression of the rare Tintilia grape. Compared to SATOR, it is a more tannic expression, perfect with really rich dishes, like a pepper-crusted steak.
"From the soft pressing of the Tintilia's skins we create the Pietrafitta wine. It presents a masculine character, strong and complex. The long aging process makes it balanced, highlighting its spicy notes," says the winery.
The Gran Maestro is a very rare wine, made only in exceptional years, boasting very limited production. Each bottle has a hand written note of the bottle number (out of total 2,600 bottles produced).
This wine is rich, opulent, smooth and overall a complete delight. In the glass, it shows lots of black fruit, with liquorice and hints of pepper. I love the balance of vegetal and fruit notes. Try with duck a l'orange (if not too sweet), or enjoy it on its own at the end of the meal - to really savour it.
The winery says Gran Maestro "is produced only in exceptional vintages with Tintilia grapes harvested late. The wine rest in steel and continues its aging in wood casks. It has a full, enveloping and complex taste, elegantly spicy".
Molise is also a great climate for ripening the better-known red variety AGLIANICO.
You may have come across this as a full-bodied wine of Campania (especially from Taurasi) or Basilicata (especially from Mount Vulture). For many wine lovers it's considered (with Sangiovese and Nebbiolo) to be one of the three greatest Italian varieties - although of course there are many other grapes that could claim a top spot too.
Aglianico has been called the Barolo of the South for its ageing potential. We certainly agree that an aged Aglianico can be a real treat, so we are delighted to still stock some of Cianfagna's stunning 2008 vintage of MILITUM CHRISTI. You can also compare this to the 2009 vintage and we would certainly recommend laying down some 2009 to enjoy over the coming years - as it continues to develop.
Still not sure which wine to try next?
Don't hesitate to contact me for personal recommendations and advice.
]]>
Explore one of the world's most important grapes - Merlot - from the 100% expressions to the various blends we carry!
Buy a few bottles from this list and create a blind-tasting challenge at home! ;)
15 years ago the film Sideways may have hurt the reputation of Merlot, but as with most vines and wines the story is always evolving. It's never simple.
Yes, Merlot is generally a rich and smooth wine (often high but well-balanced tannic structure, allowing the fruit notes to shine up front) .... but everything from the climate to the soil, or the winemaker's decisions in the cellar (and of course the blending varieties) can impact the final wine.
And, as most serious wine lovers will confirm, there's no doubt that Merlot is responsible for some of the world's greatest wines.
In the right 'hands' it can offer a range of styles from elegant and complex, to boisterous and bold.
So, what are you waiting for? Let's explore MERLOT.
WHAT'S IN A NAME?
The dark purple colour of Merlot fits well with its name, which translates from old French language for young blackbird.
THE STYLES
In general, the warm locations for grape production create Merlot wines with dark plum or chocolate flavours, while those in cooler conditions can hint at wild strawberry.
Given the range of climates and terrains across the Italian peninsula it’s no surprise that a Merlot from Italy can mean very different things.
Merlot can be used in blends to create a more powerful and silky wine, often with other international varieties, but it’s also paired with those grapes endemic to the different regions of Italy for a more uniquely Italian interpretation.
The relatively cooler conditions in Trentino, in the north, make for wonderfully elegant 'mountain Merlot' blends (such as the Bordeaux-style FRATAGRANDA and ROSSO FAYE) while the vineyards of Umbria and Tuscany, in central Italy, offer warmer conditions to ripen Merlot and it's blending partners like Sangiovese for Super Tuscans (such as FELCIAINO and TICCHE) or local healthy-heart grape Sagrantino for the MONTEFALCO ROSSO DOC and it's cousin ROSSOBASTARDO.
FOOD PAIRINGS
Merlot wine is considered an easy-drinking wine, for its soft and elegant character, so pairs well with most food.
As a medium-bodied wine it goes well with roast chicken but also darker meats with light spices. The ripe fruit notes can even stand up to some curries, but be careful to stay away from high-tannin blends that can make spicy dishes seem astringent.
Don't miss the chance to try a rich, smooth Merlot with chocolate. Cacao notes in the wine can be wonderfully enhanced by a bite of high quality dark chocolate, maybe at the end of the meal.
Top Tip: Pair with a UK style Chili Con Carne, which really suits those chocolate notes.
FURTHER STUDIES ...
Here are some of our favourite resources for studying wine or grapes, from reading materials to YouTube links:
* Read up on the grape and its most famous wine styles at WINE FOLLY.
* Geek out on the grape with Jancis Robinson.
* Watch a 7 minute video by Wine with Jimmy here, or get a longer and more advanced lesson here.
* Subscribe to the SOMM.tv channel (packed full of info with movies, shorts, vineyard visits, blind tastings and so much more) and checkout the episode on 'Right Bank' Merlot here.
Try a varietal wine (100% Merlot, or the main grape focus) to get to know the typical character of this important grape.
The two wines below are very different winemaking styles, so a fun comparison!
Very limited production wine, from a single vineyard, to showcase the best expression of this varietal in the classic Bolgheri terroir of award-winning Chiappini family estate. Buy a bottle of MERLOT Liena 2016 here.
An appassimento Merlot (an important wine style* famously used for the production of Amarone) from acclaimed family estate Fasoli Gino, established in 1925 ... the parent winery behind Tasi. Buy a bottle of CALLE 2015 here.
* Appassimento is a process of drying the grapes to reduce down to 40% of the original liquid, concentrating the flavours and sugars, which can take 100+ days of drying. This gives the wine its signature deep, rich character!
From the new line of Barbanera wines - La Forconate - NOVE LEGNI (referring to the nine woods on the estate) is an elegant, full-bodied, complex red, and a great example of Tuscan Merlot, aged for 24 months in oak. Expect smooth tannins and ripe fruit notes (blackberry, cherry) alongside tobacco and cacao. Buy a bottle of NOVE LEGNI 2017 here.
There are a wide range of Merlot blends, from the classic Bordeaux varieties, to Super Tuscans ... so here's a few to get you started:
Starting in the mountains ... the flagship wine from family winery Pravis is a Bordeaux blend - Cabernet Sauvignon, Cabernet Franc and Merlot. This is a perfect Italian wine for lovers of the French style, yet it brings a special elegance and freshness unique to wines of the Dolomites. Buy a bottle of FRATAGRANDA 2013 here.
Kicking off the more classic Tuscany blends, this wine brings together Sangiovese and the much-loved international grape Merlot. It matures in barriques for at least 12 months. The typical red fruit notes of Sangiovese are joined by some darker fruit character (hints of blackberry), with notes of chocolate and tobacco leaf. It's a new wine from the Barbanera family and was named after the grandfather of the winery who survived through tough times in the 1930s selling his wine wherever he could #wartimewine! Fast forward to now and this delicious blend would surely make him proud! 😜 Buy a bottle of TICHHE 2017 here.
This is the 'baby brother' to Giovanni Chiappini's flagship red, GUADO DE GEMOLI (see the latest arrival 2017 vintage here), blending together the classic Bolgheri mix of Sangiovese, Cabernet Sauvignon, Merlot. The boutique estate of Giovanni Chiappini (run with the help of his daughter Martina) is happily situated right next door to the famous estate of Ornellaia and benefits from the same fabulous climate, exposure, soil etc. This is a perfect example of the importance of sourcing great quality wines at a very fair price point, compared to others that arguably push up prices simply due to their branding. As the winery explains, this wine boasts "an outstanding structure, able to evolve gradually and to refine itself even over years". Buy a bottle of FELCIAINO 2018 here.
Let's move beyond Tuscany ... This is an important blend from Umbria - the land-locked region of central Italy. The local Sangiovese grape is co-fermented with international grapes Merlot and Cabernet Sauvignon, plus some of Umbria's unique endemic vine, Sagrantino. Expect a smooth and fruity red, with some peppery notes from the Sangiovese. Buy a bottle of MONTEFALCO ROSSO 2012 here.
This delicious blend of Sangiovese, Merlot, Cabernet Sauvignon and late harvest Sagrantino is the winemaker's most popular wine, with the late Pope on a list of celebrity drinkers! As well as a catchy name this wine is addictively easy-drinking; smooth and fruity, with peppery notes. The use of late harvest Sagrantino Buy a bottle of ROSSOBASTARDO 2016 here.
The riserva Montefalco Rosso is made from the best selection of grapes and undergoes a longer ageing in barrel. The layers of complexity in this red require extended decanting or breathing to open up ... and be sure to keep swirling in your glass, to really let its character show. Buy a bottle of MONTEFALCO ROSSO Riserva 2014 here.
Planning a dinner party? "GO BIG & STAY HOME". This red blend is a very popular choice for parties (or gifts) as it works so well for 'newbies' and 'aficionados' alike. Accessible for those who don't do well with an overly tannic wine, yet layered and interesting for those keen to explore something different. Order a magnum to be sure all your guests have enough for seconds!! :) Get your magnum of ROSSOBASTARDO (150cl) here.
One of our all time favourites for dinner parties... in fact, it's been our Christmas Day wine for about 5 years now! This red is a classic Bordeaux blend but with the addition of the local Lagrein wine, which I feel gives it a little extra kick of 'energy' and fresh character. Get your magnum of ROSSO FAYE (150cl) here.
Like a glass of rosato on a sunny afternoon? This Marche rosato is a delicious blend of Merlot, Syrah and the local grape Montepulciano (not to be confused with the wine named Vino di Montepulciano, which is a Sangiovese wine of Tuscany). Buy a bottle of LA MERIGGIA 2018 here.
There are more than 20 wines in the collection of Merlot varietals and Merlot blends, so check this link for more options.
If you need helping deciding where to start, please do contact me for personal recommendations and advice.
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Native to the land-locked region of Umbria (but also sometimes found in next-door Marche), this powerful red grape packs a punch not only in the glass but also in terms of health benefits, thanks to it’s high levels of Procyanidins …
ARTERIAL FLOSS
Research into the health properties of wine is ongoing but many useful discoveries have been made regarding polyphenols.
A key benefit of red or orange wine comes from the polyphenol Procyanidin that is found in the skins and seeds of grapes. Our blood vessels suffer from cholesterol plaque but Procyanidin inhabits this plaque build-up (think of them like dental floss for your arteries, or ‘arterial floss’).
Sagrantino grape has naturally high levels of Procyanidins compared to other more famous grapes. In fact, Sagrantino boasts polyphenol levels twice as high as Cabernet Sauvignon.
Did you know? Studies show that the bitter taste in wine is a good guide to the levels of Procyanidin. Perhaps not surprisingly given their naturally bitter quality, tea and chocolate both contain Procyanidins.
SO, WHAT ARE YOU WAITING FOR?
Get your hands on a bottle of Sagrantino wine now: SAGRANTINO WINE or grab a healthy bottle of non-alcoholic SAGRANTINO JUICE to kick start your morning!
* HEALTHY WINE post here: https://onceuponavine.sg/blogs/news/the-healthy-option-benefits-of-drinking-organic-wine
Read the flyer below, made by our Umbrian winery Cesarini Sartori to explain more about the Sagrantino grape:
Explore this special grape with a very special presentation box of 6 vintages of MONTEFALCO SAGRANTINO (wooden "vertical" gift box):
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Try a bottle of 'pas dosage' Oltrepo Pavese metodo classico from this historic castle estate in Lombardy to experience the pure elegance of north Italy sparkling Pinot Nero.
This 'Blanc de Noirs' rivals better-known Champagnes (beats many) and with only a few bottles here in the little red dot you need to be quick or you'll miss out - click here!
Ask most somms which wine they pick to 'wake up' the palate and they'll say RIESLING.
A bone-dry, high acid, refreshing Riesling, with its classic notes of lime and green apple, is just the thing for a hot Singapore afternoon! So stock up on this award-winning 2019 from Dolomite legends Pojer & Sandri here.
A challenge in the vineyard, Arneis means 'little rascal' in local Piedmont dialect. Thankfully, it's no challenge in the kitchen as it's a super food-friendly wine!
Capable of long ageing but already drinking beautifully now, the award-winning CECU is a premium selection of Arenis, made by the president of the Roero wine consortium. Order it here.
No doubt you've read some of my enthusiastic emails, posts or blogs about the awesomeness of orange wine, aka white wine with extended skin contact.
Aside from a stunning colour, aroma and taste, it's also a remarkably flexible wine for food-pairing. The umami flavours in sushi work brilliantly; the fresh aromatic herbs in a Thai salad match like a dream; and a recent test with Sri Lankan curry was a hit too. Let me know what YOU try with award-winning Ribolla Gialla Miklus 2016 from Friuli - click here.
So named for its role as an introduction to the obscure grape Ruché, CLASIC 2019 (rated 3/3 Gambero Rosso) is a beautiful balance of red fruit and floral notes, with hints of spice.
When to drink it? Any time :)
It's such a tasty red that it works as a first drink of the evening, but has enough structure to pair well with a variety of dishes from simple cold cuts, to lamb or pizza. My personal favourite? Duck pancakes, of course :)
GATTINARA PIETRO 2015 by Paide Iaretti (also 3/3 Gambero Rosso) is an approachable Nebbiolo from a less famous region (north Piedmont) worthy of more recognition!
The description for Gattinara wines is confusing - sometimes known as more 'feminine' than south Piedmont cousins Barolo and Barbaresco. But it's a useful way to think about this wine region of north Piedmont ... capable of reds with subtly and finesse; wines that tend to be 'ready to drink' sooner than some more heavily tannic versions of Nebbiolo.
IL PAONAZZO 2013 (rated GOLD at IWC) is the 100% Syrah from biodynamic estate Serra San Martino of Marche (the 'next' Tuscany?)
Popular Super Tuscan blend from the Barbanera family, VECCIANO 2017, is a great buy (at $45 before discount).
As well as the top score from Luca Maroni it averages 4.2 with 2500+ ratings on wine community platform Vivino.
The vines at the Poggio Le Volpi estate enjoy an incredible view of the 'eternal city' and the winemakers are proud to showcase the rare local grape, Cesanese, in their red named for its home city - ROMA. Relatively recently elevated to DOC status, this delicious blend also includes Montepulciano and Syrah. Expect ripe red fruit notes, some black fruit too, with soft tannins and a rich, smooth character.
Unsurprisingly, the Limited Edition (a meticulous selection of grapes) boasts top marks too - where ROMA 2018 was rated 99/99 Luca Maroni and a gold trophy at Berlin, the 'Edizione Limitata' 2016 received 5/5 bunches AIS, 3/3 glasses Gambero Rosso and 99/99 Luca Maroni. This red will go with bolder flavours (if going Italian, think wild boar or game etc) or makes a perfect 'end of the night' option! Buy it here.
Did you know that nearly all wine grapes, no matter the name (white or red), have clear juice? A few* wine grapes have higher than usual pigmentation levels, making them ideal to add colour to blends. They're known as teinturiers* and they produce fruit with intensely coloured skin and juice.
Among the many endemic grapes of Italy, the delicious NeroBuono grape is a teinturier. It produces rich, velvety red wines with a great depth of colour and character. Fire up the BBQ and click here to get a get a bottle of Baccarossa at the ready!
* the small group of vines known as teinturiers (aprox 20, out of possibly 10,000 known species) release dark coloured juice, unlike most wine grapes that run clear (only achieving colour in the final wine from contact with anthocyanin rich skins).
There are many styles of Zinfandel (aka Primitivo**), from young-vine 'fruit bombs' to layered, savoury, rich reds.
They all have their place (and pair with different dishes) but if you haven't yet tried the highly-awarded flagship wine of Nicola Chiaromonte you're missing out!! For a powerful steak-pairing red, try the newly released Muro Sant' Angelo Barbatto 2017 here and don't forget the decanter :)
Alongside the Apulian wine described above, the evocatively-named ES 2019 from Gianfranco Fino also achieved top scores from many critics (including 3/3 Gambero Rosso and 5/5 AIS). Year on year, this wine showcases the ageing potential of the Primitivo (aka Zinfandel**) grape.
In fact, between Gianfranco and Nicola, their premier Apulian reds are undoubtedly two of the finest expressions of this important variety to be found not only in Italy but across the world's vineyards!
** this vine was first recorded in the 15th century in Croatia as Crljenak Kastelanski, before being taken to southern Italy and called Primitivo, and then traveling to California where it thrives as Zinfandel.
SAVE 15% ON ALL THESE ... AND MORE ... WITH CODE EW15 (until midnight on Sunday 3rd July, 2022).
As you'll know if you joined any of my wine tasting events in the past, I don't believe in fixating on awards or ratings, for various reasons.
- One obvious 'problem' is that a high rating doesn't mean it's the right wine for your personal pallet, or it may refer to the wine's impressive potential for future drinking (which doesn't help us much here in Singapore, when most of us buy to drink and enjoy relatively soon). If you want to take your wine buying seriously, you should get to know the critics so that you can focus on reviews in line with your preferred style. Perhaps the obvious example is Robert Parker, who famously likes his reds to be big and bold with prominent fruit notes - so if that works for you then he's a good guide, but if that's not your style you'd be better looking elsewhere for reviews. Rather than focussing on a specific award or rating, it's usually more helpful to consider a wine that boasts a range of good reviews.
- Another very practical 'problem' is that smaller wineries don't always put their wines forward for review, which can create the misunderstanding that a wine isn't well-rated. This is especially true for many of our wineries (small-production, family-run estates) and is the same reason that looking up a Vivino rating can be less helpful than for bigger wineries - as the pool of 'tasters' is so often much smaller.
Having said all that, a wine that receives the top rating from a critic or organisation deserves its time in the spotlight.
So that's just what we're doing this week....
CLICK HERE to start shopping from our 'perfect score' collection of Top Marks wines and don't forget to use the code TOP15 at checkout to enjoy your 15% discount until Sunday 3rd July.
WANT TO KNOW MORE ABOUT RATINGS?
Get to know the critics....
Remember, there are many different opinion-makers offering recommendations on wine. Our advice is to find out more about the ratings and awards, but not let the details overwhelm you when choosing wine.
Keep in mind - for our mostly Italian wine collection - that international ratings can be a good guide, but it also makes sense to pay attention to wine experts who specialise in Italian wine.
NB: some boutique wineries produce a small quantity of wine which means they may not be included on all lists. This is not a reflection of quality but instead the extent of the wine’s distribution outside of Italy. It is, in fact, this BOUTIQUE aspect that we value at Once Upon A Vine and it’s what makes our wine portfolio so exclusive.
Above all, we recommend wine buyers to consider a range of ratings and tasting notes. Comparing different opinions (or ‘CROSS-RATING’ wine) can be very useful because wine – once it reaches a certain level of quality – is arguably a very subjective product to analyse.
Here's a quick summary of the various ratings and awards that you'll see mentioned in this week's highlighted wines:
* GAMBERO ROSSO - this week's promo collection features 7 wines rated TOP MARKS by Gambero Rosso. The ‘Tre Bicchieri’ (Three Glasses) rating system is used by the Italian food and wine magazine Gambero Rosso every year to rate numerous wines across Italy. A wine that receives 1 glass is considered good but 2 glasses is very good to excellent. If the wine received 2 red glasses it was considered for a position in the top category but didn’t quite make it whereas the 3 red glasses status means the wine made it through the final tasting and is considered an “excellent” wine in its respective category.
* AIS - this week's promo collection features 5 wines rated TOP MARKS in Bibenda Vini d'Italia. The AIS (Italian Sommeliers Association) was formed in 1965 and is a founding member of the WSA (Worldwide Sommelier Association). The AIS wine rating system (printed in "Bibenda Vini d'Italia") is represented by bunches of grapes. A wine that receives 4 bunches has great merit and the 5 bunches award goes to excellent wines.
* LUIGI VERONELLI - this week's promo collection features a wine rated TOP MARKS by the I Vini di Veronelli guide. Food and wine connoisseur, Luigi Veronelli, published numerous guides to hotels, restaurant’s, olive oil and wine, using a 100 points system. Famous both inside Italy and overseas, it has been said that he was “the most important Italian writer on food and wine culture” and played a vital role in promoting Italian oenogastronomy (food and wine) all over the world.
* LUCA MARONI - this week's promo collection features 3 wines rated TOP MARKS by Luca Maroni. The ratings from Luca Maroni are especially helpful for the Asian market as the wine listing includes many fruity wines, which pair very well with Asian cuisine. His rating system reaches to 99 points for the best wines, using a criteria based on his own theory of ‘fruit-grade’ in wine. He asserts that the pleasantness of a wine (the enjoyment in drinking it) comes from how closely the wine recalls the taste of the original fruit, so to evaluate the “the quality (pleasantness) of a wine, we must evaluate its fruit-grade” by paying attention to consistency, balance and integrity.
* INTERNATIONAL WINE CHALLENGE (IWC) - this week's promo collection features 2 wines rated TOP MARKS (gold) at IWC. It is a competition that started in 1984, in the UK (judges include Oz Clarke and Tim Atkin MW), which has grown into competitions all around the world.
Other key names to know:
* JAMES SUCKLING: With three decades in the wine industry, including his current role as wine editor for Asia Tatler, James Suckling is a well-known wine expert and more specifically a strong advocate for Italian wine. He uses a 100 points rating system.
* JANCIS ROBINSON: A legend in the wine industry, British wine writer and critic Jancis shares open and honest tasting notes for a wide range of wines. Her ratings are scored up to 20 points.
* THE WINE ADVOCATE: Robert Parker produces tasting notes, as published in The Wine Advocate, using a 50-100 points system.
* WINE ENTHUSIAST: Every month, editors in different countries conduct blind tastings to compile reviews of 1,000+ wines for Wine Enthusiast Magazine. The rating system has a maximum of 100 points.
* WINE SPECTATOR: Every year, the editors at Wine Spectator magazine conduct blind tastings of more than 15,000 wines. They rate “each wine relative to other wines” within the tasting group and use a 100 points system.
And then of course there's us at Once Upon A Vine ... right here in Singapore, often tasting alongside local Asian cuisine, and very happy to share our recommendations any time!
* We believe in ‘cross-rating’ wines.
* We recognise that not all awarded wines are right for every palate.
* We know that superb wines, worthy of recognition, might get overlooked.
If in doubt – ASK US! Let us be your guide to the best wine Italy has to offer!
Read more abut Italian wine categorisation and rating systems at our blog: https://onceuponavine.sg/blogs/news/italian-wine-labels-and-ratings
Still got questions?
Get in touch (email Laura) and let us be your guide to fabulous wine finds from up and down the Italian peninsula!
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This family winery is a story of sibling success! Alongside brother Salvatore, Nicoletta is making a name for herself not only in Sardinia but in Italy and beyond, as she shares her passion for their local Sardinian vines!
One of her favourite wines is the rare white Nuragus, named for this endemic grape (shows some similarity with Portuguese Vihno Verde or Abruzzo Pecorino). It has a richly aromatic nose - yellow flowers, orange blossom, pears, almond skin, lime skin - and a long, soft finish.
Or why not try the unusual Estissa 2018 from local Malvasia di Cagliari, which translates to "It's her!". It's packed with warm ripe fruit and notes of preserved lemons, plus honeysuckle, candied citrus and maybe even a hint of Earl Grey).
Fan of pink? Grab a bottle of their Rosato 2019 with its gorgeous 'lady giraffe' label :)
Save 10% on Nuragus 2020 (usual price $39) or their Estissa 2018 or 2019 (usual price $59) or their Rosato 2019 (usual price $35) if you order by Sunday!
As this established Tuscan estate enters a new phase in its history, it will be the 4th generation who guide the wines of the future - with Agnese Barbanera keen to promote a very personal selection of reds from a prime vineyard, under the brand Le Forconate.
The 3 wines under Le Forconate are all named for their location or some family history. Ticche (the Sangiovese, Merlot blend) highlights the nickname of Agnese's great-grandfather who survived through tough times in the 1930s selling his wine wherever he could #wartimewine! Rasole (Super-Tuscan blend) is named for the small black walls, made of lava stone, which are called 'rasole' in the local dialect and surround the vineyards.
The star wine, Nove Legni, makes refercen to tbe nine woods which surround the premium Merlot vines.
Many of our loyal customers will be very familiar with some of the other Barbanera wines, but if you haven't yet tried the special selection ... what are you waiting for?
Save 10% on Ticche 2017 (usual price $49) or their Rasole 2016 (usual price $55) or their Nove Legni 2017 (usual price $35) if you order by Sunday!
The winery of Pietradolce lies in the shadow of the “she-volcano” Etna and the wines are a beautiful expression of this female spirit.
For the premium line, the bottle labels pay tribute to the female spirit of the mountain. These are the wines on offer this week, so this is the perfect time to splash on a special bottle ... or a few!
The Archineri vineyard is home to both the white Carricante vines and the red Nerello Mascalese vines, so the Etna Bianco Archineri and Etna Rosso Archineri wines are a great place to explore the 2 key grapes of Etna. Then, for a real treat, don't miss the Sant' Andrea (old vine white made with extended skin contact to create a rich and complex wine, moving towards an orange style) and the top-rated, flagship red made from 120+ year old Barbagalli vines (pre-phylloxera). Master Sommelier John Szabo describes the "tiny Barbagalli with gnarled centenary bush-trained Nerello Mascalese is the highest and most precious [parcel], yielding succulent, spectacularly balanced wines, with endless finish" in his fabulous 2016 book 'Volcanic Wines - Salt, Grit and Power'.
You will also love their organic Extra Virgin Olive Oil made from a "superior category olive oil made exclusively with olives harvested on the farm, following friendly farming methods".
Save 10% on Etna Bianco Archineri 2019 (usual price $75) or Sant' Andrea 2016 (usual price $159) or Etna Rosso Archineri 2017 (usual price $75) or Etna Rosso Barbagalli 2016 (usual price $159), or save on the Olive Oil (usual price $29) ... when you order by Sunday!
Bolgheri estate Chiappini is run by Giovanni with the help of his daughters. Martina Chiappini has become the champion of this 'hidden gem' as she promotes their stunning Tuscan wines to a wider wine world that may be more familiar with their neighbour Ornellaia but would do well to take note of this outstanding winery!
As photographed here (alongside the most important woman in my life - my mum!) Chiappini's white blend of Vermentino and Viognier, Le Grottine, is on the promo list, as is the Felciaino 2018 - a classic Super Tuscan blend of Sangiovese, Cab Sav and Merlot.
But don't miss the chance to try the 'big brother' Guado de Gemoli 2017, which offers a superb quality/price ratio compared to its neighbour (*right next-door to Ornellaia, benefiting from the same fabulous climate, exposure, soil etc). Guado de Gemoli is packed with flavour - expect aromas of ripe red fruit and spice, then later notes of liquorice, tobacco, cedar and cinnamon - while still being a great balance of power and elegance. This wine also has fantastic ageing potential.
Save 10% on Le Grottine 2017 (usual price $39) or Felciaino 2018 (usual price $59) or their flagship Guado de Gemoli 2017 (usual price $149) if you order by Sunday!
Nestled in the photogenic Dolomite mountains is the family winery of Domenico Pedrini. He is now helped by his talented daughters Giulia and Erika, who work in every area of production from the vineyard to the cellar and even the bottling room for hand-written touches (shown in the photograph).
They are both champions of PiWi grapes (special crosses, bred for their 'super grape' qualities - resistant to all disease of the vine) and now have two delicious still whites ready to share with the world - the Solaris Naran (warm, tropical fruit notes) and the Souvignier Gris Naran (fresh and floral, a little like a chilled out Sauv Blanc). It doesn't stop there! The latest addition to the Naran collection is Johanniter (a third PiWi variety) made in the Champagne method.
We have also highlighted their tasty rosé wine this week, Belleamour, which is a very food-friendly wine - perfect when we visited them last, with their mum's home-cooked risotto! And fans of Pinot will love their Pinot Nero Madruzzo (named for the nearby castle) with its fruity nose (wild raspberry, strawberry, maraschino cherry and some dark plum), perfect with duck pancakes!
Explore more Pravis whites and reds, including their much-admired Bordeaux-style Fratagranda (Cabernet Sauvignon, Cabernet Franc, Merlot) - a perfect Italian wine for lovers of the French style, with a special elegance and freshness unique to wines of the Dolomites.
Save 10% on 14 different Pravis wines - from sparkling to white, to rosé and red, when you order by Sunday!
SIGNÆ aka Cesarini Sartori winery, is a family-run estate located in the middle of the landlocked central Italy region of Umbria (about a 45 mins drive south of the historic hill town of Assisi, the birthplace of St Francis) focussed on crafting organic wines, with a specialisation in Umbria's more fascinating red grape, Sagrantino.
The winery motto is "no to chemicals, yes to technology".
Passionate about the 'healthy-heart' grape, Sagrantino*, Alice and Chiara Sartori work alongside their father to turn the spotlight on this little-known and under-appreciated vine.
* Sagrantino boasts record high levels of the polyphenol Procyanidin that is found in the skins and seeds of grapes, which inhabits cholesterol plaque build-up (think of them like dental floss for your arteries, or ‘arterial floss’).
We have 12 of their products on offer this week, including the very limited-production red, AMEDEO. This big. bold, red is perfect for fans of Amarone and other rich red wines. The use of over-ripened grapes results in a special fruity, smooth, round character. Plus, it makes a lovely gift with its beautiful label by early twentieth century Italian artist Amedeo Modigliani. It's only made in exceptional years, from a special selection of the best grapes, and sees 7 years of ageing before release. Each bottle displays the bottle number out of aprox. 2,500 bottles produced.
Save 10% on 12 different Signae Umbrian products, including their Extra Virgin Olive Oil, when you order by Sunday!
Award-winning sparkling wine producer, Ridgeview, is skilfully managed by CEO Tamara Roberts. In 2020, she was named the President of the IWSC (International Wine & Spirit Competition) in recognition of her expertise and also as a nod to the growing importance of English wine - giving her a much-deserved platform to be a voice for the potential of ESW (English Sparkling Wine).
Why did we chose Ridgeview for our portfolio? Apart from the approval of another powerful woman - Her Majesty Queen Elizabeth II - this family-run estate is nestled in the photogenic South Downs, very near to the towns where both Chris and I grew up!
This fits perfectly with our key philosophy - to only work with wineries we know and wines we love to drink ourselves!
Not yet tried ESW? What are you waiting for? Save 10% on any of the Ridgeview bubbles when you order online by Sunday!
Don't forget ... this promotion ends on SUNDAY and to see the 10% saving you must place your order online with the code.
It's easy!
Simply find the wines you want to try, pop them in your cart and at the checkout page use the code DIVAVINES to see your 10% discount applied. No minimum spend :)
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On the 10th of October 2019 we invited about 30 VIP customers (from previous wine business) for a wine tasting - back when 'events' were normal - to announce our new business name!
A year later we celebrated our first 12 months, still in shock that our event plans were on hold ... but hoping for change!
Another 12 months has gone by in a blur of social distancing, masks and rules!
* In 2019 and early 2020 we hosted some great wine tasting events, with the usual 'story sharing' that you know we love (hence the business name) including a fabulous wine dinner with Federico Sandri (pairing some great local dishes like chicken rice rolls with his family's Dolomite mountain wines) and a tasting with Agnese Barbanera to showcase her family's new range of Tuscan reds.
* In addition to new vintages arriving in 2020 and 2021, we have also been pleased to stock new wines - like the PiWi grape (disease resistant vine) wines by Pravis and the Champagne-style sparkling from Apulian winemaker Nicola Chiaromonte - and also work with new wineries Cascina Gilli of Piedmont and Ridgeview from Sussex, England.
Plus, we continue to expand the range of products we offer beyond wine, including the Sagrantino juice and jam from Umbria; the grappa and brandy from Trentino; the amaro from Sicily; and the extra virgin olive oil from up and down the Italian peninsula ... all products from our beloved wineries!
* Thanks to the support of loyal customers here in Singapore (many we've known since 2015) we had enough demand in 2020 to justify repeat orders from our small-production, family-run estates in Italy (many we've worked with since 2013).
Those orders made a big difference to many small wineries. They continue to message us their thanks and this year we have been trying to support them as much as possible again. Just like here, much of F&B has been affected in Italy, so these family wineries that used to sell locally are struggling. Our orders for the Singapore market may seem small compared to the big wine merchants, but to our Italian wineries it can really help in tough times!
* We recently moved our home office (and coldroom - where we pack for same/next-day deliveries) to a location with more space for events. "If you build it they will come" said Kevin Costner (in 1989!!!!) so we are hoping that our new 'tasting space' (that can also accommodate 10-12 person wine dinners) will be in operation soon ... as soon as the rules relax on social activities!
We are currently re-stocking many favourites that are low or sold out, as we prepare for Christmas and CNY2022 :)
2 years on and sadly tastings are still on hold, but we are feeling optimistic that we can meet soon for a wine tasting event, to try new labels and vintages together!
Until then ... celebrate with us this weekend with a 15% DISCOUNT code to use on our website (with a minimum spend of $200), applicable to ALL our fabulous wines (including magnums) as well as products like vinegar, oil, grappa, vermouth, jam and more - the entire online store!
Just don't wait too long ...
The code is valid until midnight on Sunday (10 October) and some of our most popular wines are back to 'low stock' numbers.
So be quick - go grab your favourites NOW.
Use the code below at checkout to SAVE 15% on your favourite bottles!
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Meet Sesta Di Sopra of Tuscany.
South of Siena, near Montalcino and the ancient village of Castelnuovo dell'Abate, the 44-hectare estate of Sesta Di Sopra is a gem of the Tuscan countryside.
This area, once farmed by the Etruscan people, enjoys an ancient history of viticulture. Embracing this heritage, the winery’s logo includes an Etruscan symbol depicting the sun, based on a relic found on the grounds of the farm.
In 1980, the Spina family took an old farmhouse and some olive groves, and began the work of creating the Sesta Di Sopra winery in this ideal vine-growing setting, with its favourable soil composition and microclimate.
The Spina family believe themselves to be “custodians” of the land and its biodiversity.
The Sesta Di Sopra wines are a gift of the land, the culture and the Spina family vision – designed, above all, to give pleasure.
SANGIOVESE OF MONTALCINO
80 km south of Florence, the hill town of Montalcino (province of Siena) has a long history of Sangiovese vine cultivation.
This important Italian grape can be found in many areas of Central Italy (notable clones are found further east in Romagna). One of its most famous and accessible styles comes from Chianti, just north of Montalcino.
In the area of Montalcino the wines made from the Sangiovese Grosso vine are celebrated as some of Italy's most noble and long-lived reds.
See the WineFolly map below for an idea of the location of Montalcino.
Sesta Di Sopra is in the southern part of the Montalcino area.
Scroll down to view the location of the Sesta Di Sopra estate, compared to other Montalcino wineries.
In the Sesta Di Sopra vineyards, the exquisite and high-quality Sangiovese Grosso grapes are cultivated.
The vines grow in mainly calcareous soil and the emphasis is on “low production yields and the highest quality of harvest”.
The grapes are handpicked with great care “to guarantee the integrity of the product”. The winemaking process is traditional, while utilising modern agricultural techniques to ensure product quality.
The resulting wines are award- winning Tuscan reds that showcase the great power of the Sangiovese grape.
In the words of winemaker Ettore Spina:
"This is our second life ...
Enrica and I, many years ago, with one of our unforgettable dear friends, we started looking for a place to move our families and where we thought we were going to live our last years ... [We bought] an abandoned farmhouse in a place that we have always considered "magical".
In this place, the peasant wisdom has always identified the vocation for the cultivation of the vine, since the ancient Etruscans ... And so we too have ventured into the cultivation of vines and the production of wine.
... The vine has taught us wisdom and ... we have had the confirmation of what our "elders" have always taught us: work, effort, respect, honesty. Just as in the vineyard, before the harvest, we seek maturity, the truth of a long working year, at the end of our life we will find out why of that truth."
TOSCANA SANGIOVESE
100% Sangiovese, matured in stainless steel, this is a great introduction to the wines of Ettore Spina.
Despite being one of our youngest red wines (2020 vintage!!) this is ready for your glass now. It opens up as you swirl, offering notes of cherry, plum, cranberry and tomato leaf, plus hints of spice!
ROSSO DI MONTALCINO DOC
This is the classic Montalcino DOC, with maturation in small barrique. Delightfully floral nose (almost like sweet flowers) opening up to a layered palate. Juicy, lovely, balanced tannins … pleasure to drink (little too easy to quaff!) ;)
Psst! If you're quick, you can still grab a bottle of the Rosso Di Montalcino 2012 by Sesta Di Sopra (available at time of writing) and enjoy a wonderful opportunity to savour the taste of Sangiovese Grosso that's been patiently ageing longer in the bottle :)
BRUNELLO DI MONTALCINO DOCG
Carefully selected Sangiovese Grosso vines are fermented and then matured for a minimum of 24 months in 30 hl Slovenian oak barrels, before further ageing in the bottle (8 months).
Beautifully perfumed, the 2015 Brunello is superbly well balanced and offers an explosion of both fruit and floral notes, backed with distinct mineral character and a long long long finish!
Try a bottle now, or pop it in your ageing fridge, or both?
*both 2015 and 2016 vintages are available. We recommend the 2015 now and a little wait for the 2016 but everyone's tastes are different so try a vertical tasting and decide for yourself.
Psst! For a special occasion (keeping our fingers crossed for dinner parties with more than 5 guests) you can GO BIG with a magnum of the 2015 or 2016.
LIMITED EDITION RISERVA
The premium Sangiovese Grosso vines undergo a longer maturation time of 36 months in 30 hl Slovenian oak barrels, followed by 12 months in the bottle, to make the Riserva.
This is a very rare product, made only in the best vintages with highly limited production numbers. The 2015 vintage saw only 820 bottles produced!
EVOO
Have you explored the wide variety of Extra Virgin Olive Oil that we import from our wonderful wineries?
Looking for something new? Here's your chance! Get your hands on some tasty Tuscan EVOO from the winery of Sesta Di Sopra.
Still not sure which wine to try next?
Don't hesitate to contact me for personal recommendations and advice.
]]>Meet the wines of the Azienda Agricola Pravis family estate in Trentino.
The Pravis winery of Domenico, Gianni and Mario has been cultivating grapes and producing high-quality wines for over 30 years.
The three owners see themselves as first and foremost grape-growers, working in harmony with their surroundings.
The winery embraces a rural approach to viticulture and viniculture, respecting local traditions and operating as a “symbol of the hardworking peasant culture”.
Domenico is now helped by his talented daughters Giulia and Erika, who work in every area of production from the vineyard to the cellar and even the bottling room for hand-written touches.
Nestled between Trentino’s Brenta Dolomites and Lake Garda, the Pravis vines grow on the sunny mountain slopes and are soothed by the Ora wind that warms the valley.
Many indigenous varietals are cultivated and some are even being saved from extinction.
Numerous small vineyards are cultivated according to each unique microenvironment and the Pravis team encourage biodiversity by avoiding overcropping.
The majestic Dolomites are “allowed to enter” the outdoor space and the estate is surrounded by calacareous rocks, which have become an integral part of the estate by controlling the winery temperature.
The winery is completely excavated underground to create a silent and still space for the wines to slowly mature.
Pravis minimizes the use of technology for the wine production process, utilising natural methods such as slowing the pressed grapes to “flow with gravity into fermentation tanks, then into barrels”.
It is this adherence to natural winemaking plus the “magic alchemistry of pure Trentino peasant culture” which embodies the wines of Pravis.
The exciting new arrival to Singapore for 2021 is their Trento DOC sparkling called BLAUDORE (100% Pinot Nero/Noir) ... and don't miss their PiWi grape bubbly JOHANNITER.
Both bubbles are made using the 'classic method' aka Metodo Classico aka Champagne style.
Explore their range of still Piwi wines (featuring eye-catching dragon labels) including SOUVIGNIER GRIS for a fresh, citrus fruit character, or the SOLARIS for more tropical notes.
We have different vintages of popular, refreshing whites, such as the TERAMARA Sauvignon, SAN THOMA Muller Thurgau and KERNER.
Plus, the rich, full-bodied white blend STRAVINO which will be a fantastic pairing with a rich creamy dish or even something with a kick of spice!
If you're looking for a rose wine to suit a party, try the easy drinking BELLEAMOUR made from local mountain grape Schiava.
From personal experience we can guarantee it's absolutely delicious with a light risotto: we were lucky enough to enjoy the Pravis family recipe during a winery visit!
For red wine drinkers, start with the fruity Pinot Nero MADRUZZO and don't miss the chance to try local mountain grape Franconia DESTRANI*.
* A bright, lively red wine; fruity nose with fresh red cherries, plus a hint of wild blackberry and sweet liquorice; a nice mix of both red and black fruit; forest floor notes like wet leaves and brambles - imagine a forest walk after rain; very quaffable!
For lovers of a more full-bodied red wine, grab a bottle of their flagship red FRATAGRANDA 2013 (mountain-style Bordeaux blend of Cab Sav, Cab Franc Merlot and).
It's drinking so well now, so do make sure you savour every drop!
Click on each Pravis wine for our latest tasting notes, to guide you to the best choice for your next wine pairing dinner.
Don't hesitate to contact me for personal recommendations and advice.
GRAPE GEEK
Have you heard of the disease-resistant cross-breed grape varieties known as PiWis?
PIWI (a German abbreviation) refers to a collection of grape varieties that are not affected by the typical diseases of the vine, meaning the vineyard managers can practice eco-friendly viticulture without chemicals.
"These were created by crossing European grape varieties and American fungus resistant varietals. Most of them still are known as hybrids or interspecific varietals and were first used in France from 1880 to 1935.
The aim was to combine the good resistance to diseases and phylloxera of the American grape varieties with the high quality of European varietals.
Unfortunately these new varietals were not able to survive on their own root. New cultures, which have been grown after 1950, are very complex, may have been created with Asian varietals and are the result of decades of crossings. They belong to the type Vitis vinifera because they are not to be distinguished taxonomically.
An official examination in comparing different grape varieties has proven the high quality in wine production of Piwi varietals."
For the full article click here.
Fancy having a go at the full German name? Good Luck!! The full phrase is "Pilzwiderstandsfähigen Reben" :-)
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The newest additions to our growing portfolio - of artisan wines made by family estates - are the 2 sparkling and 2 reds by Cascina Gilli.
The winery is located in the Monferrato hills, in the Asti province.
The area now known as Castelnuovo Don Bosco was originally called Castelnuovo d'Asti after the 'new' castle built before 1000 AD, but it was renamed in honour of a local 19th century Catholic priest, John Bosco, who was known simply as Don Bosco and then later Saint John Bosco.
So, where is Castelnuovo Don Bosco?
Check the map below to get a sense of where the Cascina Gilli vineyards are located in comparison to more well-known sites further south in Piedmont.
(Find the city of Turin, in the orange section, then look east at the top edge of the dark pink area.)
Cascina Gilli vines have the luxury of growing in a truly beautiful setting.
The ochre tower of the Cascina Gilli villa, dating back to 1700, is visible from Albugnano village. The vineyards surround the historic farmhouse.
The white soil hills are composed of Marne di Sant’Agata (common only to a limited number of terroir), that produce high quality wines notable for their intense bouquet and elegant body.
PASSION PROJECTS
When Gianni Vergnano released his first wines in the early 1980s he focussed on local varieties of Freisa and Malvasia. He was passionate about sharing his love for these under-estimated wines that he felt deserved more attention from wine lovers.
As time went by and the winery grew to the 12 hectares it enjoys today, the range has also expanded to include other historically important grapes of the area, like Nebbiolo, Barbera and another little-known vine - Bonarda*.
* Psst! Don't mistake the Bonarda of Piedmont for the grape of the same name found in Argentina (aka Charbono or Douce Noir) often grown alongside Malbec, as these are genetically different vines.
FLAGSHIP BUBBLY
Cascina Gilli's namesake wine is a celebration of the aromatic local vine Malvasia di Schierano, made as a slightly frizzante, slightly sweet, low alcohol, red wine.
If you enjoy a glass of Moscato d'Asti or perhaps a Lambrusco (which are both frizzante, slightly sweet, low alcohol styles) or wonder what a red Prosecco might taste like ... try popping a cork of GILLI.
Sip this red, slightly chilled, on a weekday afternoon (perfect reminder of WFH benefits). Or open GILLI as an aperitif in place of your usual bubbles when friends come for dinner. The colour is sure to be a fun surprise!
PINK BUBBLES
To showcase the full potential of rare grape Malvasia di Schierano, Cascina Gilli also make a pink bubbles called GILLI ROSATO.
This 12.5% extra dry, tank method* sparkling is light and vivacious with a hint of sweetness that's balanced by the grape's savoury notes.
In fact, after the initial sense of summer fruits the finish is slightly bitter ... in a way that keeps the palate fresh and interesting rather than the cloying sweetness you get from so many pink bubbles. It's rather like a wine that has the character of a cocktail (something made with Italian bitters for example). The bitter edge also offers more food pairing potential. Try with cold cuts and aged cheeses.
Super interesting, and way too easy to quaff! :)
* Tank method sparklers (aka Charmat or Martinotti method, as used for Prosecco) create the bubbles during 2nd fermentation in a large vessel, as opposed to the 'bottle method' (aka Traditional or Champagne method, called Metodo Classico in Italy).
RED WORTH REVIVING
In the past, Bonarda wines were often made as light or even semi sparkling styles, which no doubt accelerated their decline as consumers turned towards more 'serious' wine styles. But this grape has so much to offer and thankfully passionate winemakers like the team at Cascina Gilli won't let this little-known and little-grown vine slip away into obscurity.
SERNU has an opulent nose with ripe red fruit notes (plums, dark cherry) and hints of black fruit too. It's a distinctly juicy wine, with firm yet supple tannins! Think of it a little like a Barbera and Nebbiolo love child. There's something classically Piemonte in this glass, while still being fresh and ‘new'.
Enjoy at the start of the evening as the 'first red' or pair with comfort food. It's delicious with duck pancakes (although I can say that about so many wines) and goes really well with simple tomato pasta dishes.
A RED REVELATION
Arvelè, in Piemonte dialect, means “revelation” and this is the winery's premium Freisa* made with only the best selection.
ARVELE spends 8 months in 2nd passage small barrels for a slow oxidation and softening of the tannins. Expect notes of wild raspberry, hints of blackberry and rose petals plus vanilla and tobacco leaf. It is a crisp and fresh red with a velvety finish.
Like so many Italian grapes, this is a very food-friendly wine thanks to the balance of acidity and tannic structure. Try pairing ARVELE with umami flavours (like mushroom) or flame-grilled steak. :)
* Freisa is a relative of noble vine Nebbiolo, with a versatile character that can make a wide range of styles from sweet and frothy, to rich and complex. Try comparing the 2016 Freisa by Cascina Gilli, with the younger 2020 Freisa by Barolo-based winery Brezza. Both are delicious but suit different pairings ... can you guess how to pair the 2020 vintage?
Still not sure which wine to try next?
Don't hesitate to contact me for personal recommendations and advice.
]]>Well, here I am again ... in 'lockdown' for my birthday. OK so maybe that's not what we're calling it this time, but it's not a lot different to May 2020.
So what's the plan?
Yep, you guessed it - have some great wine at home to celebrate being another year older (and wiser?).
Keep reading for stories about my favourite wines ...
As anyone who came to my wine tastings will know, I'm a big fan of all Pojer & Sandri wines (and their moustaches)! They represent so many of the best things about artisan wines - they respect traditions while pushing ahead with innovations; they promote endemic grapes alongside international vines that suit their local terroir; their wines are different every vintage as they reflect the specific weather of the growing season and harvest; they believe in minimal intervention to allow the wines to speak for themselves.
In fact, their wines were the first time I fully appreciated how and why vintage variation can be a wonderful element of wine. I still remember their 2008 Burgundian style Pinot, Rodel Pianezzi, and the difference with the 2009 - not better but different. As an IGT wine (rather than DOC/G) the winemakers enjoy the flexibility of adapting to what each harvest gives them and making a wine that reflects that year's specific story.
It's also been a privilege to get the 'inside scoop' over the years on exciting new products - from their once secretive Zero Infinito (col fondo, pet nat, from rare PiWi grape Solaris) first released in 2014, to their new offering for 2021 that arrives next month (a late harvest wine that undergoes Georgia-influenced long skin maceration in a non-oxidative environment and then a Spanish/Sicilian-inspired solera system with further ageing in old brandy barrels). And this bottle pictured here is another fantastic example ...
Back in 2014 I asked Federico Sandri (son of Fiorentino Sandri) about their metodo classico Brut Rose and wondered if they felt a 100% Pinot Meunier could also work in the Dolomite soils. There were a few hints over the next few years, rumours and winks, then around comes 2020 and the first release of this very limited-production (2,500 bottles) extra brut 'rose de noirs' from Meunier, the 'miller' grape!
Sticking with pink bubbles, the more traditional Rose De Noirs (Pinot Noir) by Ridgeview is a richer wine compared to the light and refreshing Molinar. It's gorgeous with richer dishes too, like sashimi or even dim sum and duck! As well as being a tasty drop, this wine (and winery) represent another important element of the Once Upon A Vine story...
2020 was a tough year for expanding our portfolio of wines, given the importance we place on always knowing our winemakers personally. We obviously couldn't travel to the vineyards, so we weren't sure we could add any new wineries at all. But back in 2018, when home visiting family in the UK, Chris and I had been to the Ridgeview estate in Sussex and spent time with the team. We fell in love with their wines and were inspired by their dedication to promoting the potential of English wine.
Finally adding their delicious sparkling collection to our website in late 2020 was like connecting with a little piece of home (their vineyard is a 30 mins drive from where we both grew up) and every time I pop the cork I feel a little closer to home, in these strange non-travel times! :)
In terms of lessons learnt, a key 'lightbulb' moment for me came when I tasted the wines of Edi Kante. There's a very fresh minerality in his wines ... a clean yet quietly intense character ... a tightness in younger wines that develops as they age to open into incredibility complexity. But why?
Looking at the soil in Edi's vineyards, packed with bright white rocks, I understood the significance of the idea that "vines benefit from struggling". As the vines send their root system down deep, often more than 20m, in search of water and nutrients, they struggle to survive. This results in powerful fruit, 'survivors' that made it though the challenges of the season, and the wine is rich in structure with phenomenal aging ability.
We recently enjoyed our last bottle of Vitovska Selezione 2005, so now I can only hope that I'll have the patience to hold back a few bottles of the 2010 to taste in 15+ years time!
It's no secret that I love a great orange wine...
If you're looking for the benefits of anti-oxidants you might instinctively reach for a bottle of red, with its healthy tannins, but you could also go for an orange wine - made from white grapes but macerated with the skins and seeds, like a red.
And if you want to taste a traditional style of orange wine, that follows the same winemaking practices as those very early winemakers of central Europe, don't miss the chance to try a bottle from Damijan Podversic. He studied under the legendary Josko Gravner and now boasts an impressive following of his own. As his tiny estate slowly grows, he is also passing on his passion to his daughter Tamara.
My first meeting with Damijan, in 2014, was exhausting as he speaks almost as much as me ;) so I spent hours scribbling in my notebook to take down all his words of wisdom on grape growing and winemaking ("the secret is in the seed") and the place of wine in our lives. In 2018, standing in the unfinished cellar of the new winery, looking at the walls carved out of the rock and cautiously stepping over rubble where the stairs were still being made, I shared in Tamara's excitement for the future of this family-run estate.
We would love to stock a higher quantity of his wines, but the production is simply too small. So we're delighted to have the few bottles that we do have in Singapore and plan to savour them!!
The little wineries are the most fun to support and it doesn't get a lot smaller than biodynamic-certified Marche estate Serra San Martino, where this husband and wife team produce around 16,000 bottles a year (across just 5 or 6 labels), such as this rosato blend of Montepulciano, Merlot and Syrah.
There's also another reason behind these particular bottles having a place in my heart, as they gave me the chance to play 'winemaker' when a batch turned up without any labels (a reminder of how far our wineries are from 'mass production'). After discovering these naked bottles, I got copies of the labels printed here in Singapore to stick on myself :) Maybe not the most important job in the whole process, but it's one more reason to be proud of these little beauties!
So, no doubt you know a bit about the famous Nebbiolo wines of Barolo in southern Piedmont. But have you explored the other Nebbiolo from that prestigious region?
I'm so pleased to offer a variety of Nebbiolowines, including one from outside Piedmont (the Lombardy estate of Castello di Cigognola make Per Papa, dedicated to Angelo Moratti who believed in the potential of this vine in Pavia) as this key Italian grape offers such a wide range of styles depending on vineyard location, vintage and winemaking styles.
As well as loving the Nebbiolo from north of Piedmont, in Gattinara, there is another under-appreciated area - Roero. Just on the other side of the river to Barolo and Barbaresco, the Roero vineyards produce similarly complex Nebbiolos to their more famous neighbours. The Printi 2010 by Monchiero Carbone has been a wonderful wine to taste over the years, to appreciate how those delicate floral notes develop with bottle ageing. If you'd like another opinion on Roero vs Barolo, and specifically this wine, you can watch this video by celebrated wine educator (somm and IWSC Wine Communicator of the Year) Madeline Puckette of Wine Folly!
So there are a few reasons behind my love for this wine...
I can't deny that the beautiful label was the first thing that drew me to this bottle at a wine fair in Verona, in 2014. I'm a bit of a logomaniac and geek out by reading up on the etymology of interesting words, so when I saw the 'SATOR' square that gave me a new puzzle to study (the 5 word poem can be read horizontally and vertically, forwards and backwards). Then I got chatting to the winemaker and his wife, discovering more about the rare grape - Tintilia. It's little known outside of Molise, let alone outside Italy. And even the region of Molise is almost a myth (Italian friends joked that it's a mythical land ... no-one quite believes it exists)! To top if off, this particular wine is their limited-production Riserva, with a hand-written bottle number on the neck (for example, the photo is 1,807 of 2,600 produced in 2011) and an absolute gem of a wine - with a rich and smooth character that goes so well with flavoursome dishes or just on its own as a 'meditation' wine.
Psst! Want to check out the grape first, before you go all in for the Riserva? No probs ... you've got 2 vintages of the SATOR to try - 2012 or 2015.
Vinophiles can also be cocktail lovers ... and these beauties by Pietradolce* of Sicily are not only stunning with a splash of biodynamic Prosecco, they're also an example of supporting our small family wineries when they release new products - as mentioned at the start with Pojer & Sandri's new bubbles, Molinar.
These artisanal liqueurs (aka Italian bitters) come in two flavours - Limone or Manadrino. I'm loving the Limone as it's so refreshing on a hot afternoon in Singapore!
* Fancy exploring more products from Pietradolce? The popularity of Etna wines has been growing in recent years, globally, and yet the endemic grapes Carricante and Nerello Mascalese are still quite hard to find outside Italy. You'll love the tingly acidity of the white and if you like Nebbiolo (ie: Barolo) you should enjoy the tannic structure of the reds. Oh and don't forget they also make fabulous EVOO (extra virgin olive oil) that's delicious drizzled over some burrata and fresh lemon juice. Why not pair that with the Amaro Citrange Limone? :)
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Draga is a small boutique winery located on the border between Italy and Slovenia, in the hills of north Gorizia in Italy’s Friuli–Venezia Giulia region.
In the Slovenian language Draga means “precious” and for three generations the Miklus family has cared for their precious land, tending to nine hectares of vineyards with great love and passion.
The terrain of the Draga vineyard is ideal for viticulture, with soils full of clay and stone - locally called "ponca".
Draga’s vineyards are caressed and cooled by the 'Bora' - a strong wind from the east, which dries the grapes thus keeping them healthy.
The combination of steep hills plus clayey and rocky soil, with constant ventilation, makes for great harvests. The vineyard follows the traditions of manual grape picking.
Milan, the founder of this winery, has always worked with traditional methods to produce wines that showcase the natural elegance of the grapes, soil and climate.
His father Franz often said: "if you respect the nature and the land, they will never betray you."
Today, thanks to his children Mitja and Denis, the Draga winery continues to amaze fans and lure new enthusiasts, offering wines that are elegant, deep and austere, just like the territory from which they originate.
WHICH WINES?
White Wines
Ease into the wines of Draga with a classic white like SAUVIGNON 2018 with typical aromas for this popular grape variety (passionfruit, papaya and gooseberry; some blackcurrant leaf).
Be bold and pick a less famous grape like MALVASIA 2018 or FRIULANO 2018, that both make quite fruity styles of white wine. Or for fans of more savoury notes try the RIBOLLA GIALLA 2018.
Pinot Grigio ... but not as you know it!
Unlike the better known PG wines of Veneto, which tend to be very pale, simple and neutral, the two from Draga are rich and deeply coloured.
The 'standard' PINOT GRIGIO 2018 is a beautiful rose gold colour with soft floral notes with hints of peach, apricot and almond. For the 'orange' version, scroll down to get the details! :)
For something unusual, try the JAKOT MIKLUS, which is made from 60 year-old Friulano* vines.
This is a skin-contact white wine, so extended maceration on the skins. It is also non-filtered, resulting in the unusual cloudy colour. It has a very distinctive nose (familiar if you're used to drinking natural wine) with hints of orange blossom and almonds, plus some herbal notes. Fresh, tingling acidity and a long finish. Pair with 'umami' dishes like sushi.
* Friulano can be found under its pseudonym Sauvignonasse, or sometimes Sauvignon Vert (not the same as the California vine, which is actually a Muscadelle). It was also mistaken for Sauvignon Blanc in Chile.
Read to move on from white (and unusual white) wines?
Try a wine from the MIKLUS range - the 'Natural Art' series - which are classic 'orange wines'.
Winery notes for the 'Natural Art' series:
Wines without herbicides, low sulphite content, low environmental impact.
* No use of herbicide * Organic agriculture * Working with MOON phases * Spontaneous fermentations * No control of temperature, unclarified, unfiltered * Minimum sulphite content * Fermentations/aging in wooden barrels *
The MALVASIA MIKLUS 2016, the RIBOLLA GIALLA MIKLUS 2014 and the RIBOLLA GIALLA MIKLUS 2015are all great examples of classic orange wines.
If you prefer a fruitier style go for the Malvasia, or for a more savoury edge try Ribolla Gialla. And comparing the 2014 to the 2015 vintages of RG you'll find more herbal character on the 2014 or richer floral notes on the 2015. Why not try them all?
Pinot Grigio ... the MIKLUS one!
Despite a relatively 'light' mouthfeel compared to the Malvasia and RG orange wines, this PINOT GIRGIO MIKLUS 2017 is a much richer colour. It could easily be mistaken for a light red wine at first glance. In fact, it could be a nice 'starter' orange wine for fans of light reds. The nose will give it away as a natural wine and the classic 'orange' notes are there, but you could certainly try this out with some typical Pinot Noir/Nero pairings like duck pancakes!
For more on ORANGE wine .... keep reading further down this page!
End your exploration of DRAGA wines with a red Friuli blend.
NEGRO DI COLLINA is part of the Miklus collection, so a wine made "without herbicides, low sulphite content, low environmental impact".
This red is a complex wine (with notes of berries, cherry jam, raspberry, chocolate) and yet it manages to be a very approachable blend. Decant for 15-30 minutes and keep swirling in your glass, to let those aromas develop. Pairs beautifully with BBQ meat.
So ... lots of wines by Draga to explore!
As always, if you need helping deciding where to start, please do contact me for personal recommendations and advice.
Have you tried an aged white wine?
How about a white wine made with extended skin contact (long maceration on the skins), sometimes loosely called a 'skin contact white'?
Where do you go next?
To a full blown ORANGE WINE of course...
The name ‘orange wine’ refers to the colour of the wine.
It's sometimes called AMBER wine.
These deeply coloured wines are created by keeping the SKINS and SEEDS of the white grape in contact with the JUICE during the fermentation process – the same way red wine develops its tannins and colour from contact with red grape skins.
The process is actually a very traditional form of winemaking and vineyards boasting centuries of winemaking history, like Georgia, have continued to make their wine the same way as their forefathers - using this skin maceration to extract colour, tannins and extra aromas/flavours.
You can expect an array of interesting aromas and flavours from orange wine, such as honey, nuts and dried fruit, perhaps even some fruit cake notes, plus lots of floral elements that depend on the grape variety used in the wine.
As always, if you're not sure where to start do get in touch for personal recommendations! You never know if your new favourite wine style could be waiting in the next bottle you buy! :)