Collio sauvignon’s varietal independence 

Sentiero delle Vigne Alte, Cormòns

  1. An immersive week spent in the small Friuli-Venezia-Giulia outpost of Collio will change you, that much is true. With bags packed exactly two years ago this coming May two-four weekend, the projected alba of Venezia’s Marco Polo (VCE) by way of Copenhagen (and one of the finest six AM coffees in any airport anywhere) lay near the final destination. A transfer to Gradisca d’Isonzo where Hotel Franz as consummate host is played in culmination of the outward bound leg, there to settle in for a week of northeast Italian white wine heaven. My report upon return to an unconcerned June in Ontario paid verbal and pictorial visit to Enjoy Collio Experience 2019 under the title Varietal artistry of Collio Bianco DOC. The primary takeaway concerned “wines of performance without obstacles, fluid achievements free of interruption, representing the vital energy and élan of their territory. Unbeknownst to many they are filled with an unfamiliar blissfulness, for how all will be realized.” Fast forward two years and the time has now come to remember DOC Collio Sauvignon. 

I’m in a Rialto state of mind

Sauvignon, varietal wines of a unique and possessive Collio take, assimilation and capture of the world’s eighth most planted grape. In the white wine realm sauvignon blanc is the third most cultivated, trailing only the great and omnipresent ubiquity of chardonnay and La Mancha Brandy supplier airén. In New Zealand the grape uses up in and around 60 per cent vineyard space and worldwide occupies more than 120,000 hectares (300,000 acres). In Collio the blanc is omitted and the commitment to brevity allows for their prized and undemocratic sauvignon to co-exist in a über particular vacuum occupied by friulano, malvasia and ribolla gialla. These Gorizia Hills so proximate to Slovenia and the Adriatic coast make for whites of the highly aromatic ilk, “unique to a shared concentration of mito and geography. They stand alone in European character from out of soils variegated by sand, clay and rock.” These thoughts and claims do justice to sauvignon with both equal and in relation to the aforementioned coveted grapes, opposing justice.

Considerations about tasting sauvignon are tempered because one is always tempted to make comparisons. We probably have our own models and it is natural to pigeonhole them so in terms of Collio we need to create a new one, of a new benchmark and one for our own memories. “The biggest variable is site,” told Richard Baudains of the Wine Scholar Guild, a consideration in astute support of his earlier prelude for Collio Bianco when he said “go inside the area and the tradition and don’t worry so much about the grapes.” Somewhere in the mechanism of Collio sauvignon there is a device that simulates the gestalt of a storm. A switch, however personal, that reacts to and perhaps assimilates after tasting to find oneself stunned, as if spun in that vacuum that forms in the immediate wake of an historic turn. Or in this case, a varietal one.

Spessa Castle, Capriva del Friuli

Enjoy Collio Experience concerns the development of Collio through different experiences; unique, particular and special, which can be done in the territory, in the vineyard, in the cellars and with the producers. Each producer can express themselves by proposing experiences conceived and created for opinion makers (trade journalists, sommeliers, operators, buyers) presenting the uniqueness of their (history, winemaking model, etc.), cellars and of the whole territory. The development of the territory is shared through the Enjoy Collio program, enriched with initiatives and events, some in partnership with local associations and organizations. Tasting experiences happen at Livon, Pascolo, Ronco Blanchis, Caronesca & Zorutti, Gradis’Ciutta and Marco Felluga Russiz Superiore.

Related – Vertical tasting of Pinot Bianco at Marco Felluga Russiz Superiore

Gardens of the Spessa Castle, Capriva del Friuli

A Picnic Collio Experience at Rocca di Monte Quarin in Cormòns in the beauty of the sunset is not to be missed. Enveloped by the atmosphere of the sun that goes down over the hills, tasting the local wines and the traditional products in a unique setting. With the musical touch of Circolo Controtempo and in collaboration with the Municipality of Cormons. Dinner at at Baronesse Tacco, San Floriano del Collio in one of the most exclusive locations of the Collio, the wines of the producers and a menu created for the occasion by Michelin-starred chef Daniele Repetti in an informal, fresh and fun setting. Music by DJ Caplan’s. Then there is dinner with chef Antonia Klugmann at Spessa Castle, Capriva del Friuli. There are places that alone express the deep historical and human value of a territory. The Spessa Castle is one of those places and Collio is that territory. Chef Klugmann’s plates allow those present to play with the different flavours and nuances of the specialities and wines. It’s much more than a dinner.

Chef Antonia Klugmann at Spessa Castle, Capriva del Friuli

A walk through Sentiero delle Vigne Alte, Cormòns, to discover the territory, enjoying the value of a leisurely stroll. In the most suggestive view points of the route, the stories of Matteo Bellotto offer an authentic interpretation of the history, the nature of the Collio and its wines.

Chef Daniele Repetti’s Ravioli di Montasio, brodo d’Asparagi e perle d’ortraggi

One of the most beautiful and suggestive walks that overlook the Gulf of Trieste is surely one not to be missed, above the sea, connecting Sistiana to Duino. The path is named after the poet R.M. Rilke, a guest at the Castle of Duino at the beginning of the last century, as Dante had done before him, composed his famous “Duino Elegies” here. At the end of the walk you will reach the immediate vicinity of the Castle of Duino, a historic residence of the princes of Torre and Tasso.

Café in Piazza Unità, Triete

Coffee in Piazza Unità d’Italia, the living room of Trieste, largest square open to the sea in Europe. Here the whole city life pulsates, enclosed in a square with the most important buildings and those which made the city great: the liberty style of the Government building, the Assicurazioni Generali and Lloyd Triestino pillars of the Emporio and, built last, the Town Hall building.

In May 2019 these 33 examples of Sauvignon Collio DOC were poured with nine neighbourhoods at their collective source; Brazzano Di Cormòns, Capriva Del Friuli, Cormòns, Dolegna Del Collio, Farra d’Isonzo, Gorizia, Mossa, Oslavia and San Floriano del Collio. You see, site does matter and these notes may just reveal what each might offer, stimulate and add to to the sauvignon story.

Ascevi Luwa Sauvignon Ronco Dei Sassi 2017, San Floriano Del Collio, Collio DOC

Another great and thriving sauvignon, this here from San Floriano del Collio, spirited and alive though also rich and fleshy. Lots of citrus with peach and white flower blossom. Good acidity and sapidity. Drink 2019-2022.  Tasted May 2019

Blazic Sauvignon 2018, Cormòns, Collio DOC

Green and reductive together, like green coffee and whole lot of green pepper. Drink 2019.  Tasted May 2019

Bolzicco Sauvignon 2017, Cormòns, Collio DOC

The first example to gift some capsicum, this from Cormòns is an aromatic stunner, with fruit, vegetal and salumi skin notes. It’s quite grassy, verdant and spiced though truth be told it’s also lean and direct. Taut and terse style with personality and intensity. Improves and fleshes a bit so due credit is given. Drink 2019-2021.  Tasted May 2019

Caccese Sauvignon 2017, Cormòns, Collio DOC

Simple, unassuming and quiet aromatics. Equally simple, fruity and low toned notes to taste. Flat without fat and kind of monotone to baritone mild ambience. A touch of wood influence makes for some creamy substance. Drink 2019.  Tasted May 2019

Ca’Ronesca Sauvignon 2017, Dolegna Del Collio, Collio DOC

Simultaneously herbal and salty from the northwest of Collio, with more lime than many and than the melon notes so prevalent from Dolegno. This has gelid texture and length to support that cooling feeling. A very composed white wine with no sharp edges, capsicum bites or peppery jolts. Very smooth. Drink 2019-2020.  Tasted May 2019

Casa Delle Rose Sauvignon 2017, Dolegna Del Collio, Collio DOC

Quieter nose, still cool, smooth and refreshing. Herbal and tart, tangy, sapid and long. A clear, honest, clean and composed sauvignon. Simple and notable for this. Drink 2019-2020.  Tasted May 2019

Castello Di Spessa Sauvignon Segrè 2018, Capriva Del Friuli, Collio DOC

From a warmer site facing the sea, this example is herbal, humid and yet quite clean. Quite a lot of energy and spirit to taste with lemon/lime flavours and plenty of persistence. Both lean and crunchy at the same time. Finishes with a sense of orange juice and lingers quite long. Drink 2019-2022.  Tasted May 2019

Colmello Di Grotta Sauvignon 2017, Farra d’Isonzo, Collio DOC

More herbology here to be sure, sweet pesto, no nuts, bolts or mineral screws. Rich and fat to taste with a minor note of sapidity beneath acidity. Accomplished and straightforward. Not the one to age though who knows. I and we have all been wrong before. Drink 2019-2021.  Tasted May 2019

Baronesse Tacco, San Floriano del Collio

Colle Duga Sauvignon 2018, Cormòns, Collio DOC

The commune of Cormòns is larger and broader so there’s a more wide-ranging, unilateral softness to this varietal wine, with a touch of faux-sugary, almost exotic aromatics. Acidity is less than true and the sugary sensations repeat. Less cane s and more whiteness sprinkled and melting over humid orchard fruit, if you were to taste such a thing. Lacking sauvignon character here. Drink 2019.  Tasted May 2019

Drius Mauro Sauvignon Cormòns 2017, Collio DOC

Back to complexity with this wide ranging aromatic layering from Cormòns. All is present on the nose; herbs, melon, pear, savour and the first true hints of gariga/brushy hillside plants. Continues with true richness and texture on the palate, high level sapidity and a Sancerre-ness that while comparisons are fruitless, it does give some quality context. Lemon verbena and lime with spirit go long and true. Lovely wine. Drink 2019-2022.  Tasted May 2019

Ferruccio Sgubin Sauvignon 2018, Dolegna Del Collio, Collio DOC

Rich and prominent proboscis, sapid and layered, multi-faceted and soliciting curiosity all the way through to temptation. Continues into the palate through an absorption of trace minerals, elements and intentions. You are led to believe that this site is different and special, then ultimately farmed and sauvignon made by an intuitive pair of Collio hands. True focus and precision here with the possibilities thought about in terms of aging. Drink 2019-2023.  Tasted May 2019

Fiegl Sauvignon 2018, Oslavia, Collio DOC

Another great and thriving sauvignon, this here from Oslavia, spirited and alive. Lots going on with the aromatic profile and there is simply no let down on the palate. A vineyard effected by La Bora, the wind that can blow down the traffic lights. A ventilated place with lean, stony soils to make for a very particularly varietal wine. Drink 2019-2022.  Tasted May 2019

Gradis’ciutta Sauvignon 2017, San Floriano Del Collio, Capriva Del Friuli, Dolegna Del Collio, Collio DOC

Quite pulsing and fresh here for 2017 with what seems like some residual CO2, like older school Vinho Verde in a way. It’s herbal and lemony and commercial. Not so hard to understand. Drink 2019-2020.  Tasted May 2019

Humar Sauvignon 2018, San Floriano Del Collio, Collio DOC

The most pungent one yet, with capsicum, tobacco and hemp all over the nose. Vivid as it gets for sauvignon from Collio. Only this one makes one think of San Antonio in Chile. From mid-slope and younger vines. Fresh and rich as it gets. Drink 2019-2021.  Tasted May 2019

Komjanc Alessio Sauvignon 2017, San Floriano Del Collio, Collio DOC

As per the excitement of aromatics from San Floriano del Collio this too jumps from the glass though easier to assimilate and comprehend because the capsicum is set to a much lower threshold. Impressive extract and grape spirit to taste and feel the flits and spurts about the mouth. This is fun, moving and balanced sauvignon with purity and purposed intensity. Drink 2019-2022.  Tasted May 2019

Kurtin Sauvignon 2017, Cormòns, Collio DOC

Simple, salty, linear, fine undefined citrus sauvignon, thirst quenching and long. Not much herbal savour or rich melon meets vegetal flavours but it will work well on a hot day. Drink 2019-2020.  Tasted May 2019

La Ginestra Sauvignon 2017, Mossa, Collio DOC

Faux sugary nose in serious richness from this warm vintage Mossa sauvignon blanc. Some verdant notes but also a bit of chèvre and guava. Curious wine here though also a bit reserved spirit wise. Quite spirited palate, however, citrus and linearity. Tart, tang and direct. Drink 2019-2021.  Tasted May 2019

La Ponca Sauvignon 2017, Dolegna Del Collio, Collio DOC

Really herbal, especially for Dolegno so it would seem the site delivers less sapidity and more pesto. In some ways this is the one that does have a reference point, like Touraine, especially. Simple and effective sauvignon. Drink 2019.  Tasted May 2019

La Rajade Sauvignon 2017, Dolegna Del Collio, Collio DOC

Deeper still, more extraction and what seems like maceration, even a bit of skin time. There’s a vegetal/fruit/salumi skin earthiness to the aromatics, even a touch of allium and potpourri. Quite the complex entry which solicits both curiosity and trepidation. The palate fulfills some expectations, notably the preserved lemon idea but not so much in terms of crunchy saltiness developed by sapidity. This is really close to being top notch. Drink 2019-2021.  Tasted May 2019

Livon Sauvignon 2018, Dolegna Del Collio, Collio DOC

Cooler, savoury and salty sauvignon from the northwest corner of the territory. Lime sorbet and dissolving citrus tablet. High acidity and while simple, strikes as could only be an example of Collio. Lean and linear. There’s really no other reference point. That’s that about that. Drink 2019-2020.  Tasted May 2019

Marco Felluga Sauvignon Villa Russiz 2017, Capriva Del Friuli, Collio DOC

The warmth is felt again from a place where ripening comes easier and so that generosity of fruit and spirit comes with a quick burst to nose. Faux sugary and rich that keeps coming in waves on the palate. Fruit sweet and nearly like as from a tin so ultimately singular in dimension. That said it’s quite ripe with apricot, namely, of note. Drink 2019-2020.  Tasted May 2019

Marco Felluga Russiz Superiore Riserva Sauvignon Blanc Capriva Del Friuli 2013, Collio DOC

Increased interest now with more mineral-salty-metallic pushes on the nose mixed with citrus spirit and a fineness not often noted. Taut and rich at the same time, their is focus, presence and length here, admirable and nearly exciting. Delicious sauvignon that should age quite well. Proves that it’s a wine that comes out in time. Drink 2019-2022.  Tasted May 2019

Marco Scolaris Sauvignon 2018, Collio DOC

Herbal and verdant sauvignon without a doubt, very reminiscent of Touraine and filled with lime. There’s a bit of an earthy, nearly microbial note that distracts, followed by dissolving citrus and salts. Very salty wine. Négociant wine, not from a single estate. Quality wine while not site specific. Drink 2019-2021.  Tasted May 2019

Muzic Sauvignon Collio DOC Valeris San Floriano Del Collio 2018, Collio DOC

Perhaps the most curious aromatics thus far, here from San Floriano del Collio and a smell that’s so much more floral than the previous 20+ examples. Rich to the point of luxurious as well, with more substance and flesh than most. Sweetness of fruit, spice and accumulation. This should find its way to age for a half decade or more. From really old vineyards (perhaps up to 80 years) and at the highest of elevations. Drink 2019-2024.  Tasted May 2019

Pascolo Sauvignon 2018, Dolegna Del Collio, Collio DOC

Same northwest location and similar saline locution though up another notch in texture and stage presence. Greener in a fresh verdant way, very fresh in Spring, morning dew and a bit of gelée. Melon flavour and quick to the juicy point. Drink 2019-2020.  Tasted May 2019

Pascolo Sauvignon 2017, Dolegna Del Collio, Collio DOC

Really herbal again, pesto with a nuttiness included so truly pesto in style. Fine salinity, acidity and sapidity with green apple, lime and melon notes. Quite amenable though would have been better six months ago, meaning fresher, but it is still drinking quite well. Just a touch of residual sugar is felt on the finish. Drink 2019-2020.  Tasted May 2019

Primosic Sauvignon Gmajne 2017, Oslavia, Collio DOC

Oslavia in the northeastern corner of Collio is a ventilated place of wind and so there is a particular freshness in this sauvignon blanc. The energy and drive here is quite impressive, with a ripe fleshy exterior pushed forward by sapidity and salinity. Lots of pulse and layering here. Drink 2019-2023.  Tasted May 2019

Ronco Blanchis Sauvignon 2016, Mossa, Collio DOC

From the bottom of the Collio amphitheatre in Mossa where the woods are prevalent around the vineyards. There may be a touch of botrytis here, then again there may be not. Sweet basil, herbal pesto and sweet cheese notes. Lovely citrus, melon and yellow fruit flavours but also like salt sprinkled over green mango. Drink 2019-2021.  Tasted May 2019

Schiopetto Sauvignon 2017, Capriva Del Friuli, Collio DOC

Quite gregarious is this sauvignon, from warmth and a marine proximate site. Salty and tart, tangy and sea crunchy. Lingers long and is another example of the big fleshy wines of the place. Benchmark really. Drink 2019-2021.  Tasted May 2019

Tenuta Borgo Conventi Sauvignon 2018, Mossa And Gorizia, Collio DOC

Mossa and Gorizia sites combine for a layered sauvignon effect and in this case it’s quite the citrus tablet dissolution. Feels lean as a result, as if the layers don’t quite mesh and the lack of substance is noted. That said it’s tart and fresh so perfectly serviceable. Drink 2019-2020.  Tasted May 2019

Tenuta Villanova Sauvignon 2015, Farra d’Isonzo, Collio DOC

Age apparent with immediate oxidation and bruised apple fruit straight off the top. Not much better on the palate though there still is some good acidity. If it were five years older it may have more interest and appeal. No real lingering varietal interest per se. Drink 2019.  Tasted May 2019

Venica Sauvignon Ronco Delle Mele 2018, Dolegna Del Collio, Collio DOC

Cuts the twain with one part northwest locale savour meeting sapidity and then fleshy, melon meets avocado verdancy. Much more palate presence in terms of vivid vivacity and acidity. Best of two worlds coming together for a gathered and layered effect. Best length of the three thus far. Drink 2019-2021.  Tasted May 2019

Zorzon Sauvignon 2018, Brazzano Di Cormòns, Collio DOC

From a specific corner of the larger commune Cormòns, there’s a lemon verbena meets lime zest nose and also the smell of tonic. Tones are low but surely interesting and the sauvignon makes the journey up and down the sides of your mouth for full effect. A bit tangy and faux sugary so perhaps just a note of botrytis though all in all it’s quite amenable stuff. Drink 2019-2020.  Tasted May 2019

Good to go,

Godello

Sentiero delle Vigne Alte, Cormòns

Twitter: @mgodello

Instagram: mgodello

WineAlign

Varietal artistry of Collio Bianco

San Floriano Del Cóllio, Friuli-Venezia Giulia

If the wines of Collio are to be described and more specifically if we are to look at the white blends collectively known as Collio Bianco DOC, this is what we see. Collio Bianco are wines of performance without obstacles, fluid achievements free of interruption, representing the vital energy and élan of their territory. Unbeknownst to many they are filled with an unfamiliar blissfulness, for how all will be realized.

Enjoy Collio Experience 2019

I visited in late spring as days warmed and nights still played it cool. Collio sits one kilometre from the Adriatic coast and also Slovenia so it’s no wonder that its white wines are highly aromatic and unique to a shared concentration of mito and geography. They stand alone in European character from out of soils variegated by sand, clay and rock to give them their distinct personality. They are to be paid great attention. I for one have made new space for them.

Collio is in fact one of Europe’s most fascinating wine regions, a white wine specialist located in the Gorizia Hills of the Friuli-Venezia Giulia region. The amphitheatre of Collio vineyards follow a line along the western border of Slovenia in the northeastern corner of Italy. It is here where centuries of a mélange of multicultural histories meet in a venn diagram of multifarious Italian, Slovenian and Austro-Hungarian mythology. For introspective, historical and prospective perspective one only needs to walk the vineyards with the area’s director of connectivity, the one, the only Matteo Bellotto.

Matteo Bellotto

My trip to Collio in the last days of May was indeed an experience of territory, vineyard, cellar and people. Though the autochthonous varietal triumvirate of ribolla gialla, friulano and malvasia are the bones of Collio’s body politic, international grape varieties like pinot bianco, sauvignon and chardonnay add much to act as representatives of the heart, head, mind, body and soul of the producers. Ultimately it is the Collio Bianco that have emerged as front runners for spokes-wines of the place. The appellative white blends unite and really tie the territorial room together.

Collio Bianco

Richard Baudains of the Wine Scholar Guild speaks to a group of foreign journalists during what is the culmination of the wettest month of May since 1973. He is THE master Collio educator.

Collio Bianco is both business card and calligram, a Field Blend that speaks to the idea of co-fermented grapes, working together, for complexity and the possibility of aging, like the music and the story of the area. “Go inside the area and the tradition and don’t worry so much about the grapes,” tells Richard Baudains. Cuvées or field blends can fall within the DOC, or not. There are a total of 1,500 ha planted, as opposed to 1,700 in Soave and 1,900 in Macon and a production of 6.5 million bottles, as opposed to 10 in Soave. This is an indication to lower yields and significantly so. In fact it represents 11 per cent of Friuli-Venezia-Giulia and three per cent of total Italian production. There are 16 DOC mono-varietals and two DOC blends. More than 95 per cent are white wines, made by 350 growers, 180 bottlers and one cooperative on an average 4.0 ha of planted space. The lead is pinot grigio at 26 per cent, followed by sauvignon (19) and friulano (15). The latter endemic grape declined dramatically and was in fact at 50 per cent just a couple of decades ago. The rest include ribolla gialla (7.5), chardonnay (9), pinot bianco (4) and malvasia (2.5).

In 1966 the English author and journalist Cyril Ray remarked upon the pre-DOC “white wine made from a mixture of Tocai Friulano, German and Italian Rieslings, and a number of other varieties grown in the hills that encircle Gorizia.” The DOC was then created in 1968 with the suggestion to “drink young when it has a fresh taste and floral bouquet.” A vino contadino. In 1968 the numbers were more like ribolla gialla (45-55 per cent), malvasia istriana (20-30) and tocai friulano (25). Wines of “pale straw, neutral aroma, lightly sparkling, not for ageing, alcohol around 11 per cent.” Whereas all the mono-varietals came in at 12-13 per cent. So the concentration at the time was on indeed on mono-varietals, eventually leading to the evolution of the Bianco in the 1990s.

Marco Felluga Russiz Superiore

A proposal was made by then Consorzio President Marco Felluga, the idea being that Collio Bianco shouldn’t be the second or even last wine but rather the flagship of the estate. The most representative wine, top of the quality pyramid and to condense the total number of wines made in the area. He had to liberalize the blend, by taking away all restrictions. A carte blanche stylistic. Your best grapes go into the Bianco.

Wine villages in Collio form a half-moon shape around Slovenia though with not a lot of variety in the soils. Climate is highly variable however and if a line is drawn from east to west you go from warmer to cooler. Chardonnay and sauvignon are grown to the west, ribolla gialla to the east. The overall territory encourages for a connectivity that allows for producing blends. Aromatic grapes defined; including traminer and muller thurgau, “The whole is more important than the sum of the parts,” is what Marco Felluga thought. “These are wines that will keep because they maintain their freshness and won’t oxidize. The question is this. Are they long aging whites worth keeping and will they develop interesting tertiary aromas?”

The following Collio Bianco DOC were tasted blind.

Autochthonous Blends

Livon Collio Bianco DOC Solarco 2017, Friuli-Venezia Giulia, Italy (WineAlign)

A blend of autochthonous varieties friulano and ribolla gialla, herbal, sweetly so and also dissolving lime tablet. Noses like white wine brought up in concrete with a wet stone character though somewhat grey and dullish. Simply rendered, fresh, quiet and quick. Improves with time and develops increased and variegated citrus notes. And he shall be Livon. Drink 2019-2020.  Tasted blind, May 2019

Terre Del Faet Collio Bianco DOC 2017, Friuli-Venezia Giulia, Italy (WineAlign)

Gathers friulano and malvasia and if at first seems just a touch musty the lingering turns to dissipating, more than enough to move forward. Also a wet concrete nose and then more expressive on the palate with white peach juicy flavour and a bit of lime. Good persistence and fresh as required. Well-shouldered, spalla as they say and certainly necessary to elevate the Bianco ideal. Drink 2019-2021.  Tasted blind, May 2019

Keber Collio Bianco DOC Edi 2017, Friuli-Venezia Giulia, Italy (WineAlign)

The mix is friulano, malvasia and ribolla gialla from stalwart producer Keber and a completely different stylistic. More extraction and if not a longer skin-contact time, at least a higher percentage of a grape variety that adds hue and flesh. A bit reductive with an uva-sulphury note and then again, more expressive on the palate. Perhaps a bit of wood here so a disjointed wine in youth, plus this petrol natural sensation in the oxymoronic way it just seems to want to be. I’d say the winemaker is perfectly happy with the result. Drink 2019-2021.  Tasted blind, May 2019

Muzic Collio Bianco DOC Stare Brajde 2016, Friuli-Venezia Giulia, Italy (WineAlign)

Made from friulano, malvasia and ribolla gialla. Even just a year has aged this Bianco with some oxidative advancement, off of a warmer set of sites and one particular variety involved that moves forward quicker. Barrel certainly a catalyst, so malolactic too and all tolled acting like chardonnay, or a blend involving an endemic variety when subjected to barrel that turns out like chardonnay in that it acts this way. Terpenes in an apple motive, moving along pretty quick. Drink up. Drink 2019-2020.  Tasted blind, May 2019

Tenuta Baroni Del Mestri Collio Bianco DOC Monte Quarin 2016, Friuli-Venezia Giulia, Italy (WineAlign)

Lovely combinations here from the holy Collio triumvirate of friulano, malvasia and ribolla gialla, of white flowers and sweet herbs, advancement and next level complexities. Brings together flowers and petrol, likely an aromatic variety mixed with one that has its own fruit flesh and then something with shoulders. Broad and punchy, with good acidity though not aggressively so. White pepper and a pinch of salt so properly seasoned. Like grüner or better yet gemischten satz, revivalist, so very interesting, of grasso, ciccia and glycerine. Drink 2019-2023.  Tasted blind, May 2019\

San Floriano Del Cóllio, Friuli-Venezia Giulia

Autochthonous plus International Blends

Gradis’ciutta Collio Bianco Riserva DOC 2015, Friuli-Venezia Giulia, Italy (WineAlign)

The traditional triad of friulano, malvasia and ribolla gialla are here in a good advancement for a blend that has aged the way and in the timing it should. Quite gaseous and preserved lemon, plus aromatics that indicate potpourri. Certainly seen some time in barrel and gone through at least a partial level of malolactic. White caramel, vanilla and more lemon though mild acidity and in then end, a touch pine resinous, mild tonic, pith and bitters. All the while an effect created by 24 months of Riserva-level aging. Essentially a lone wolf of a Collio. Drink 2019-2021.  Tasted blind, May 2019

Cociancig Collio Bianco DOC 2018, Friuli-Venezia Giulia, Italy (WineAlign)

A mix of endemic and expatriate varieties, of friulano, pinot grigio, sauvignon and traminer. Intensely fresh and fruit punchy, florals and fruit pectin up front and nigh gregarious. The presence of something gooseberry-passion fruit unctuous is very sauvignon blanc mixed with a lemon gelée sweetness that indicates malvasia mixed with pinot grigio. Very fresh and drinkable wine. Drink 2019-2021. Tasted blind, May 2019

Colle Duga Collio Bianco DOC 2018, Friuli-Venezia Giulia, Italy (WineAlign)

Somewhat aromatically reserved or at least demurred, a touch of apple terpene and herbs in the basil world. A mix of friulano, malvasia, chardonnay and sauvignon that acts quite grigio and/or bianco by notation, ubiquitous, easy and properly dressed with grain acidity. Not overtly complicated or complex. Drink 2019-2021.  Tasted blind, May 2019

Raccaro Collio Bianco DOC 2018, Friuli-Venezia Giulia, Italy (WineAlign)

The four-poster then and now gathering ying-yangs between friulano, sauvignon, ribolla gialla and pinot grigi. Reserved but indicative of something serious. Stone fruit on the nose with a minor addendum by mandarin though not overtly fruit sweet. A touch of petrol-alcohol but no advancement, just not fresh and spirited out of the gate. Great palate presence, fleshy and broad, unctuous and quite forward in mouthfeel clarity. Lingers and fleshes as it goes. This could get very interesting with a few years of age. A solid combination of richness and age. Drink 2020-2025.  Tasted blind, May 2019

Renato Keber Collio Bianco DOC Beli Grici 2017, Friuli-Venezia-Giulia (WineAlign)

A blend of autochtonous plus international grape varieties that includes friulano, pinot bianco, pinot grigio, ribolla gialla and sauvignon. My how things have changed in this aromatic ham. Lemon in every respect, squeezed, preserved and baking with hocks. Both earthy and candle-waxy. Uncanny note of beeswax really points to extended skin contact mixed with wood-aged Riserva character. Then a gas note mixed with grasso and glück on the palate and high acidity. This might be construed as a train wreck to some and still an amazing revelation for others. A wine that separates camps and instigates prejudices. Depth to be sure though wood is just a bit intrusive with or without enough terroir to back up the ambition. In a way reminds me of some alvarinho in the Minho. Drink 2019-2023.  Tasted blind, May 2019

Korsic Collio Bianco DOC 2017, Friuli-Venezia-Giulia (WineAlign)

Combines friulano and ribolla gialla with chardonnay. Solid if certainly unassuming and zero risk taking production. Juicy and tart, fruity and ultra clean. Really travels the apple to pear to white peach spectrum on repeat and in replay. Hue, aroma, taste and bones are all cut from the same cloth. In thats sense it’s perfectly balanced, amenable and fine. Poster child and ambassador for the DOC. Drink 2019-2021.  Tasted blind, May 2019

Bracco Collio Bianco DOC La Mont Brach 2016, Friuli-Venezia-Giulia (WineAlign)

The local friulano amd malvasia take on sauvignon with a slightly reserved nose and that’s seemingly unusual when you consider it is 2016 and has had time to come about. Terpenes and sweet herbs do emerge, along with a scrape of orange zest and then a gaseous note. Nicely complex within reason and seasoned with just a pinch of salt, pepper and fresh herbs. Pretty wine, field blend rich and exemplary. Very Collio. Drink 2019-2022.  Tasted blind, May 2019

Collavini Collio Bianco DOC Broy 2016, Friuli-Venezia-Giulia (WineAlign)

Really pretty wine this modern combination of friulano, chardonnay and sauvignon, not so much aromatically floral but just enough to speak to elegance and balance. Some orchard fruit still quite fresh, with a high level of flesh, extract and unction. Almost crunchy and wealth simple in blended white wine defined. There may be a minor level of wood aging here. Drink 2019-2021.  Tasted blind, May 2019

Tenuta Di Angoris Collio Bianco Riserva DOC Giulio Locatelli 2016, Friuli-Venezia-Giulia, (WineAlign)

The blend is friulano, malvasia and sauvignon.A chewy, fleshy and broad shouldered Bianco with all the expected and necessary components present and then some. Highly focused and accomplished white blend, full of white flowers, mild seasonings, orchard and stone fruit, pectin, glycerin, grasso and acidity. It’s all here, clean, simple and straightforward. That said it’s certainly more on the perfectly understandable and less on the risk assessment, task-taking spectrum. Drink 2019-2022.  Tasted blind, May 2019

Russiz Superiore Collio Bianco Riserva DOC Col Disore 2016, Friuli-Venezia-Giulia, (WineAlign)

The Felluga friulano, pinot bianco, sauvignon and ribolla gialla show an advancement because of the notable petrol immediacy crossed with more than obvious barrel addendum. A malolactic creaminess pervades and yet good acidity gives it drive and ambition. Vanilla and spice, sweetness and tinned fruit. A well made wine in the force a square peg into a round whole kind of way. Finishes with some resinous notes, in pine and eucalyptus. More cellar blend than field in execution. Drink 2019-2021.  Tasted blind, May 2019

Pascolo Collio Bianco Riserva DOC Agnul 2016, Friuli-Venezia-Giulia, (WineAlign)

Agnul from friulano, pinot bianco and sauvignon is lifted by this herbal, minty, orange scrape expressive nose. Rich, wood-influenced unctuous palate with mild acidity and definite character so rich, pork belly fatty and rendered. Good grape spirit and extract. Proper for the style, pungent and leaning to sauvignon blanc. Drink 2019-2022. Tasted blind, May 2019

Pascolo Collio Bianco DOC Studio Di Bianco 2016, Friuli-Venezia-Giulia, (WineAlign)

A different mix, of friulano, riesling and sauvignon. One of the more curious and complex aromatic profiles thus far. Perfunctory herbs and citrus rolls into perfectly sweet and and savoury profits, from chou pastry to profiterole. Gastronomic Collio blend at its best, with florals and gasses, fruit and acidity. Proper, focused, flinty, salty and fine. Will age with the best of them. Jumpy, spicy, gassy and in the riesling vein. Drink 2019-2026.  Tasted blind, May 2019

Ronco Blanchis Collio Bianco DOC 2015, Friuli-Venezia-Giulia, (WineAlign)

Four grape varieties contribute here, friulano, malvasia, sauvignon and chardonnay. Terpenes and metals meet dried herbs and alloys. Lemon and lime but more preserved than fresh. These grapes do Collio like riesling, traminer and pinot bianco do elsewhere. Strangely reminds more of Alsace than anything else. A bit sweet to near cloying as it accumulates to the honeyed, sweet tart finish. Seems there is some botrytis here though there is no residual sugar to speak of. Drink 2019.  Tasted blind, May 2019

Venica Collio Bianco DOC Tre Vignis 2015, Friuli-Venezia-Giulia, (WineAlign)

Three vines, friulano, chardonnay and sauvignon from which a little bit of age goes a long way as witnessed by this richly hued, gregariously aromatic and notably metallic Bianco. It’s all here in this ambitious and gregarious example. Plenty of orchard fruit, wood-induced texture and an overall creamy impression that suggest a whole lot of battonage. Vanilla, crème frâiche and almond paste. Rich, rich blend. Drink 2019-2022.  Tasted blind, May 2019

Ca’Ronesca Collio Bianco DOC Marnà 2015, Friuli-Venezia-Giulia (WineAlign)

Only pinot bianco and malvasia. Metallic in the way of aromatic grapes like riesling and yet there’s also an herbal quality. Quite verdant actually, a pesto, a green goddess dressing and a blanch of legumes. Really fine acidity keeps everything lit and elevated. Quite fresh for 2015 and with impressive length. Not overtly fleshy and the extract is dry, not unctuous. Might just develop some salted honey or caramel in a year or so. Drink 2019-2024.  Tasted blind, May 2019

La Rajade Collio Bianco DOC Caprizi 2015, Friuli-Venezia-Giulia (WineAlign)

The three varieties are malvasia, friulano and chardonnay in quite a developed white blend, in every respect, hue, flesh and structure. Deeply golden, some botrytis affectation and a floral-spicy spectrum breached. Apple custard, metals and all sorts of elemental activity, from pyrazines to thiols. Almost fresh, somewhat famous. In the end freshness without acidity. Curious. Drink 2019-2020.  Tasted blind, May 2019

Marco Felluga Collio Bianco DOC Molamatta 2015, Friuli-Venezia-Giulia (WineAlign)

The binding pinot bianco gets in between friulano and ribolla gialla in this blend of curiously reserved aromatics, especially for a twenty fifteen. Sweetly herbal though faintly so. Composed, confident, stoic and sure of a slow evolving self. A Bianco for bianco sake, as if pinot is elevated and the international addendum is just not that important, i.e. bianco without overtly necessary barrel time. The palate tells a different story and so the richness and ambition comes out. Tart, tangy and creamy, long and metal fine. Drink 2019-2022. Tasted blind, May 2019

Primosic Collio Bianco DOC Klin 2015, Friuli-Venezia-Giulia (WineAlign)

The blend in 2015 is the ideal autochthonous plus international mix, with friulano, sauvignon, chardonnay and ribolla gialla. Rich, juicy and complex, with full fruit compliment, extraction and heft. Orchards of every respect offer layers and layers of fruit substance and unction. Moment’s notices of salt and surety add to the layers of pure fruit. Nectarines are part of the mix. Drink 2019-2024.  Tasted blind, May 2019

Primosic Collio Bianco DOC Klin 2013, Friuli-Venezia-Giulia (WineAlign)

Poured from magnum with friulano, sauvignon, chardonnay, and ribolla gialla. A metallic aromatic blend, namely friulano like, with glycerin, paraffin and now, a honeyed back half. Quite a special accumulation and a speciality of the whole Collio experience. Great spice on the tongue here, piqued and peppery, special in so many ways. Some botrytis like notation but the wood involved is either beautifully integrated or wasn’t that substantial in the first place. Drink 2019-2022.  Tasted May 2019

Good to go!

godello

San Floriano Del Cóllio, Friuli-Venezia Giulia

Twitter: @mgodello

Instagram: mgodello

WineAlign

Off the beaten Italian path

Catarratto of Azienda Agricola Gregorio De Gregorio and Frappato of Valle dell'Acate<br /> Photos (c): http://www.valledellacate.com/ and http://www.degregorioagricoltura.com/

Catarratto of Azienda Agricola Gregorio De Gregorio and Frappato of Valle dell’Acate
Photos (c): http://www.degregorioagricoltura.com/ and http://www.valledellacate.com/

Of all the idioms that have proliferated in the English language, “off the beaten path” is one of my all-time ironic favourites. Modern definitions and thesaurus entries make straightforward sense; not well-known or popular with many people, offbeat, novel, out of the ordinary, the secret, special or sacred places, the B-sides, the ones that no one else knows about. The term was not always about travelling or looking for something. There was a time when “off the beaten path” was a dis, when it negatively described a person as heterodoxical; as a heteroclite, a dissident, an iconoclast, a heretic.

The paradox applies to grape varieties with I can see the light clarity. In the late 19th century the Phylloxera pest epidemic nearly wiped out most of the vineyards in Europe and with no cure available, the best recourse was to graft Phylloxera-resistant American rootstock to more susceptible European vinifera vines. As a result, many an indigenous varietal proliferation slowly, over the course of 100 years, dropped off the face of the grape growing map, or if I may, the beaten path.

My WineAlign colleague John Szabo M.S. recently penned a column on Portugal in which he challenged semantic references using the confabulation “indigenous,” claiming that the term is often misused. Szabo contends that “most European grapes are more correctly termed endemic varieties, that is, belonging exclusively to or confined to a certain place, even if they are not originally from there. The true origins of most Vitis vinifera varieties is almost certainly somewhere in the Middle East.” Using scientific data and study to corroborate the theory, Portugal is put forth as the only European country that may comfortably lay claim to housing true indigenous grape varieties.

John admits that “the line is purely arbitrary,” so there certainly is some leeway when it comes to the glossology of ancient grape authenticity. Everyone knows that Cabernet Sauvignon is not indigenous, endemic or even domestic to Italy, or for that matter Canada, but is the more important question not one of how many years must pass before a grape can call itself home? How can we really pinpoint when a grape may have migrated from Mesopotamia to Lazio, to “a secondary domestication centre.” Do we need to be so precise in qualifying roots? How many millennium must pass before Chardonnay can consider itself a citizen and its children should no longer feel like unwanted, second-class adoptive wanderers? The answer is a very long time. Longer for grapes than for humans, that is for certain. In the case of Italy, has enough time passed to consider its native vines as indigenous?

The most famous and successful of domestic Italian grape varieties have trod a well-navigated, kept in the limelight track. The list includes Aglianico, Barbera, Corvino, Garganega, Glera, Montepulciano d’Abruzzo, Nebbiolo, Negroamaro, Nero d’Avola, Pecorino, Sangiovese, Trebbiano, Verdicchio and Vermentino. Italian acreage swells with their plantings. However, “off the beaten path” could actually be considered a metaphor for “authentic” and this is what winemakers and consumers (even if they need to be enlightened), really want. Perhaps people want experiences with real grapes and away from the “tourists.”

You can’t help but notice that modern winemakers with a wistful eye are casting reflexively into the past with a hunger for vinous resurrection. By grafting their pre-Phylloxera ancient vines onto healthy root stock they have turned the varietal compass on its head. As they have moved through their days with an open-mind to the panoply of grape interactions, they have beget the endemic revival.

Old is new again. Meet the awakening of the Italian grape vernacular: Albana, Albarossa, Bellone, Bombino Bianco, Canaiolo, Casavecchia, Catarratto, Carricante, Catarratto Comune, Cocociolla, Cortese, Grecanico, Groppello Gentile, Frappatto, Grignolino, Nerello Mascalese, Pallagrello, Passerina, Pelaverga and Ribolla Gialla. Every one of these ancient varieties are coming to a restaurant list near you.

Finally, I find the irony in the idea that for a winemaker or vine grower to step off the quotidian they need to plant, cultivate and make wine from grapes once considered the norm and the go to in their region. Today, the production from lesser, even totally unknown grape varieties, despite the zealous search for them by hipsters and geeks, is still considered a marginal pastime and a financial risk. The comeback continues to gain traction and with every passing vintage, the wines made from once Herculean grapes get better and better. Rusticity persists but with ever-increasing modern techniques, so is structure and balance. Endemic is the new vino da tavola and if I were Chianti Classico, Barbera d’Alba or Valpolicella I would be working even harder to keep hold of my market share.

Related – Wine around the boot in 40 days

Linda Siddera of Casale Del Giglio and Francesco Ferreri of Valle Dell'Acate

Linda Siddera of Casale Del Giglio and Francesco Ferreri of Valle Dell’Acate

On November 3, 2014, the Italian Trade Commission rolled out the red carpet at Toronto’s Roy Thomson Hall for the 19th annual tasting of Wines from Italy. At least 90 producers from 20 regions poured their wines, including the brightest and biggest stars; Amarone, Barbaresco, Barolo, Brunello, Chianti Classico, Sagrantino, Taurasi and Vino Nobile. The ICE-ITA assembly is the most formidable Italian tasting show in town. The impossibility of sampling everything on hand is more than evident so planning ahead is key. For 2014 I chose the lesser-known, the black sheep, the heretics. When all was said and done I felt like I had done “off the beaten path” some justice. Here are notes on 10 #OBP wines.

Alois

Alois

Alois Terre del Volturino Trebulanum 2011, Terre del Volturno IGT, Campania, Italia (Agent, $42, WineAlign)

From volcanic soils, this 100 per cent Casavecchia, a name which means “old house,” was all but forgotten after the Phylloxera plague. Legend has it that it was rediscovered inside a walled garden, according to farmers, among some ancient ruins in Pontelatone. Trebulanum, considered by Pliny to be one of the best Italian wines, grows 25 miles from Mout Vesuvius. Cassavecchia is a wine that came from vineyards on the hills surrounding the old town of Tremula Balliensis, an area that now incorporates the townships of Pontelatone, Castel di Sasso Liberi and Formicola. Re-planted (the cut and the setting of a small branches and the pro-vine, an ancient method that places the vine branch in the soil until it develops its own root) by Alois in 1992, Casavecchia is a troubled vine because of hermaphroditic pistulates and so it is light producing (less than 600 grams of fruit per plant). Massimo Alois says it took 10 years to get comfortable with the vines, mainly due to its extremely firm structure. The grapes produce loose batches of small berries of big colour (twice as much as Aglianico). Micro-oxygenation helps to release tension, modernize the rusticity and allow the intense acidity to play nice with the fruit. From a cool vintage, this Trebulanum is a phenom of an individual, of great strength and individual character. Ideal introduction to the future of its past.  Tasted November 2014  Vini Alois  @vinialois

Casale Del Giglio Bellone 2013, IGT Lazio, Italia (Agent)

In ancient Rome, it has been reported that Bellone was called “uva fantastica” (“fantastic grape”) by Pliny the Elder in his Naturalis Historia. True? Maybe, maybe not. Linda Siddera tells me that Bellone hails out of the Trebbiano famliy tree from coastal vineyards thirty miles south of Rome. A child of sandy soils and sea breezes, the oldest local varietal found new life when planted by Casale Del Giglio 10 years ago. This Bellone exceeds many Trebbiano in body, viscous texture and finishing mineral natation. It may not be the most complex white on the boot but it will work beautifully with seafood and finish with the right kind of bitters.  Tasted November 2014  @CasaleGiglio

Casale Del Giglio Bellone 2013

Casale Del Giglio Bellone 2013

Casale Del Giglio Cesanese 2012, IGT  Lazio, Italia (Agent)

There are two sub-varieties of Cesanese: Comune (common), and d’Affile, from the eponymous village. Two years ago Wine Enthusiast’s Claudi Ricci said that “Cesanese is poised to become one of the hottest rediscovered red grapes in central Italy.” That is yet to happen but Casale Del Giglio’s take should raise an eyebrow or 10. Their vines grow in the Roman hills and although the variety has its own DOCg the territory (d’Afille) here  is wrong so here it must be labeled IGT. The wine spent six months in stainless steel tank and another six in neutral oak. Freshness preserved, freshness is everything. If a comparison could be made it would be to Montepulciano but here the opaque purple Cesanese is tighter and writes its own chalky narrative from limestone maculated, alluvial soils. Red raspberry, spice and exotic perfume give much character, suppress rusticity and make for a really approachable red.  Tasted November 2014  Wine World Importers

Casale Del Giglio Cesanese 2012 and Castello Di Verduno Pelaverga Basadone 2013

Casale Del Giglio Cesanese 2012 and Castello Di Verduno Pelaverga Basadone 2013

Castello Di Verduno Pelaverga Basadone 2013, Piemonte, Italia (Agent, $29.95)

Basadone can mean more than one thing in the local dialect of Verduno. It is a “king of wine’s” naughty little brother, a “wild poppy” and can mean “lady kisser.” The first is in reference to Barolo, Pelaverga and the 19th century vintner Carlo Alberto, king of Savoy. The second for its fruit-forward, low tannin and highly perfumed aromatics.The third because it was once considered an aphrodisiac. Winemaker Mario Andrion says that Pelaverga evolves on its own, that it is a gentle giant requiring no oak. Andrion uses traditional vinification methods, in stainless steel, to maintain purity. Though it dates to the 16th century, the current history of the grape goes back to 1974 when it was replanted using massal selection rootstock and then received its DOC status in 1995. This ’13 is firm, spicy, full of red fruit (notably cherry) with silky yet drying tannins. The wine is in heady balance and finishes with a brood of spice.  Tasted November 2014  Castello di Verduno  @3050imports  @CatlandF

Civielle – Cantine Della Valtènesi E Della Lugana Elianto Groppello Garda Classico 2010, Lombardia, Italia (Agent, $21.50)

Groppello Gentile has been cultivated in Valtènesi since the 14th century. The name comes from “gróp”, meaning “knot” in the local language, because of its tight clusters. Though “upon the beaten path I kept on my blinders,” it is grapes like Groppello that take us out of our comfort zone. Grapes from the good life. This is a most robust and rustic organic take on a very old grape grown on the southwest shores of Lago di Garda at the edge of the Veneto. High-toned spices and floral notes are really unique, drawing no obvious comparisons. Fresh, tart and with great length, this would benefit from some settling time and then work well with selvaggina, notes Export Manager Orlando Bonomo.  Tasted November 2014  Civielle  @VinoAllegroBC

Fantinel Ribolla Gialla Brut NV, Friuli-Venzia Giulia, Italia (Agent)

‎Presented by Export Manager for North America at Gruppo Vinicolo Fantinel Patrick Sacha Cappellini, this Ribolla dates back to the middle ages and when used for Sparkling wine it exhibits a fuller sense of body, one that the everyday Prosecco just can’t seem to match. Made in the same Charmat Method, this is a Brut style though at (6 g/L) residual sugar it pushes the line. Soil, in this case “ponca,” the dark marly limestone of the region is key. This fizz juices rocks, literally (to a point) from friable calcium, resulting in bitters in mind of lemon and lime zest and the pith from which they are scraped. There is a delicate elegance and a creamy texture by way of battonage, with white flowers on that forceful nose, good verve in high acidity and a more than decent, dry finish.  Tasted November 2014  @FantinelWinery  @ProfileWineGrp

Fantinel Ribolla Gialla Brut NV and Planeta Etna 2013

Fantinel Ribolla Gialla Brut NV and Planeta Etna 2013

Azienda Agricola Gregorio de Gregorio Catarratto IGT Terre Siciliane 2013, Sicilia, Italia (Agent, 764837, $17.40)

Not only is Catarratto one of Sicily’s most planted variety (60 per cent), it is also one of Italy’s most employed. Reputation lends to parts of speech such as bulk juice, grape concentrate and blending but when vinified with ancient acumen and love, Cataratto is capable of revivalist contention. Here, from plantings in the late 1990’s, the fruit was extricated off vines 18 years of age. The Mediterranean composition, feel, tone and character of this unique white, while simple, straightforward and utilitarian, gives forth an ooze of balm and brine that Grillo just can’t match. So much sapidity and savour, like olives, capers and wild herbs muddled into one fine tapenade. Bring on the calamari.  Tasted November 2014  Azienda Agricola Gregorio De Gregorio  @ColioWinery

Planeta Etna 2013, DOC Sicilia, Italia (Agent, $27.99)

When a white wine comes across all rocks, citrus and breeze you know that a) you are somewhere in the vicinity of the Tyrrhenian Sea and the western Mediterranean Sea and b) there is something beautiful and endemic going on. The highly aerified, vitreous, bracing, juicy 100 per cent Carricante is Sicilian vine flora at its finest. A stark cement tank ferment and six months in large format Slovenian oak casks has taken rocks, coarse sea salt and viscous atmosphere and just beat it, squeezed it and juiced it to become ground, white sunshine. When it comes to wine from this ancient grape, in the hands of the island’s master prodocer, “the fire’s in their eyes and their words are really clear.” This Planeta is the king of Sicilian Pop.  Tasted November 2014  @PlanetaWinery  @Noble_Estates
Poderi Dal Nespoli Pagadebit 2013, DOC Emilia Romagna, Italia (Agent, $15.95)
Presented by Brand Ambassador Nicole Poggi, who notes this is literally the “pay back” wine. Pagadebit is 90 per cent Bombino Bianco, with help from Sauvignon Blanc. Bombino is a productive, disease-resistant variety, traditionally grown by peasants so thus the moniker. From vines located between the Adriatic and Tuscany, this gains complexity in sandwiched compression of both region’s acidities. At the price, this is more than a no-brainer replacement for dull, insipid and often insulting, mass-produced Pinot Grigio. The corpulence and relish are of a movable feast, a compendium of white wine excitement that leaves PG in the dust of its neutrality and condescending patronage.  Tasted November 2014  Poderi Dal Nespoli   @_hiniky  Select Wines

Valle Dell'Acate

Valle Dell’Acate

Valle Dell’Acate Vittoria Il Frappato 2013, DOC Sicilia, Italia (Agent, $28.99)

Presented by Francesco Ferreri, this unique red from Sicily was the eye-opener to finish in endemic style. The roots from this 100 per cent Frappato go back at least six generations to pre-Phylloxera times. All organic and replanted using massal selection, the Vittoria is one of only five in the region. The textural impression left by its calcaire, sandstone and clay strata soils is significant. Extremely berry-oriented, with strawberry and raspberry leading, along with a sour hint of pomegranate. Like Sicilian Gamay, with great personality, fresh, tight, bracing and very territorial. With more attention paid to the expressive Sicilian the new battle cry could become #FireFrappatoFire. Tasted November 2014  @VdaWinery  @HalpernWine