Revisiting Italy - with Siân Beusch DipWSET
Italy, with an estimated 375-500 local varieties and a generally warm Mediterranean climate, is a real Tour de Force in wine production. We served up eight wines, four whites and four reds, to the expectant room of eager tasters.
Fedele Bianco Terre Siciliane IGP 2022
So our first wine of the evening came from Sicily, the large island at the toe of Italy.
Cataratto is the most planted white grape in Sicily so the fact that 80% of this blend is made up of this variety was no surprise. The remaining 20% was made up equal parts of Grecanico and Inzolia.
This refreshing wine is perfect as an aperitif and the invigorating acidity would work well with seafood or grilled fish dishes. The room detected ripe lemon, lime and a range of stone fruits such as nectarine and peach. There was a good texture to this wine, no doubt due to the fact that the wine was matured on the fine lees after fermentation.
Everyone agreed this was a promising start to the evening.
Ke Bontà Gavi DOCG 2023
Our next stop was the Piemonte region, home to two of Italy’s most prized varieties: Nebbiolo and Cortese. Cortese is, of course, the grape used to make the well-known wine, Gavi.
This Gavi, made 100% from Cortese grapes, is sourced from limestone-clay vineyards across the Gavi DOCG region. This is another refreshing wine that can be drunk either as an aperitif or with grilled fish or seafood. On the nose our tasters identified lemon and lemon zest, jasmine and a hint of white pepper. On the palate the citrus flavour came through along with both green and red apple and hints of peach, finishing on a great mineral note. Fabulous!
Nosiola by Cantina Lavis 2022
Now to NE Italy, to Trentino.
The nose promised much with intense ripe citrus and stone fruits - lemon zest, ripe oranges, lychees and hints of hazelnuts. On the palate the hazelnut note really came through along with a ripeness of stone fruit. These grapes were grown on the hillsides of Pressano on marl rich soils, and they were fermented under controlled cool temperatures to ensure the freshness of the wine. Again, this is a wine that was aged on the fine lees for 5-6 months after fermentation to give a rounder mouthfeel.
The intensity of this wine, and its texture, would lend itself well to fish and pasta dishes.
This went down really well amongst our tasters.
Milleluci by Pala 2022
Our final white wine of the evening came from Sardinia. The most planted white grape variety on the island is the well-known grape Vermentino but, in a twist, we went for a local grape, which is occasionally described as rustic, namely Nuragus di Cagliari.
Grown in 45-year old vineyards 100% of this wine is made from Nuragus grapes. On the nose, we identified lemon zest, sour apple and almonds. On the palate, however, rich stone fruits and hints of honey came to mind, finishing on a savoury and vegetable note. This wine divided the room but those who liked it really liked it.
This wine was matured on the fine lees, giving it a great mouthfeel. This intense wine would match well with fish dishes and even main courses such as roast pork and chicken.
Bonacosta Valpolicella Classico DOC 2022
Back to NE Italy for our first red of the night, to the Veneto region.
On the nose the first thing we noticed was how juicy the red fruits were. We hoped this would continue on the palate and the wine did not disappoint. Red plums and ripe red cherries were abundant, complemented by a vanilla and toasty spice note.
This wine was a blend of 70% Corvina, 25% Rondinella and 5% Molinara grapes, all grown in the Valpolicella Classico DOC region meaning the defined hilly historic area of Valpolicella. After fermentation the wine was matured in large 60-90hL Slovenian oak botti, with 20% of the Corvina aged in new French oak and Slovenian small oak casks, hence the reason for the vanilla and spice notes.
The room agreed this was a silky smooth wine which would match well with pasta, red meat such as lamb and game and even moderately aged cheeses.
La Braccesca 2020
Now to Central Italy, to South-East Tuscany, to the region of Vino Nobile di Montepulciano DOCG.
As Tuscany is a historic and prestigious region of central Italy we had high hopes for this one. Made up of 90% Sangiovese and 10% Merlot, and aged for 12 months in large format oak barrels this wine definitely did not disappoint.
On the nose the wine gave up aromas of sour red cherries, violets and vanilla . Spiced plums, red cherries, dark black cherries, toasty spice, vanilla and mocha were the descriptors used by our tasters on the palate.
This wine was full of energy and the level of tannins and concentration of fruits mean this wine will continue to develop with age. Even now it is ready for drinking and would go well with Italian dishes such as lasagne, bolognese and ragu.
For the price point this is a fabulous wine by Antinori with fantastic ageing potential.
Cannonau Riserva 2020 by Pala
Now back to Sardinia for this red wine made from one of the most important black grapes on the island, Cannonau (which is the local word for Grenache).
The grapes were grown in a 45-year old vineyard, situated 150-180m above sea level.
Grenache is known for its ripe red fruit, high alcohol, low acidity and low-medium tannin levels, and this wine met the description to a tee. The tasters in the room identified red cherry jam, blackberry and cassis and some fine spicy notes. After fermentation the wine was transferred to 3000L French oak barrels for 12 months which accounts for the toasty spice hints.
This was a rich, silky wine and definitely a wine to go with food considering its high alcohol content (15% abv). This would go a treat with barbecued red meat or rich stews and even lightly-spiced dishes.
This was a popular wine in the room, with the high alcohol level being well balanced with the high fruit concentration.
Badia A Passignano Gran Selezione 2019
Now back to Tuscany, to the Chianti Classico region, for our final wine of the night. This wine is aged in the historic cellars under the 10th Century Abbey (Badia) of Passignano, located just 3km south of the famous Tignanello estate.
Made 100% from Sangiovese grapes the grapes were fermented and then aged in Hungarian oak barrels and a small percentage of French oak barrels for several months and then aged in bottle before release (the rules for a Gran Selezione is that the wine must be aged for a minimum of 30 months).
The flavour characteristics delighted the tasters in the room - this wine seemed to have everything: ripe red fruits (red cherries, red plums, cranberries), sour cherries, red grapefruit and lavender. From maturing in oak there were cloves and sweet vanilla and tertiary notes of leather and cocoa from ageing. The flavours just kept on coming.
This Chianti will continue developing in the bottle to give even more tertiary notes.
This is a stand-out wine and would go exceedingly well with Italian dishes, red meats and hard cheeses.
Thursday 17th October / Arrival at 6:15pm, for 6:30pm start
Back by popular demand!!
We bring you the second Tour of Italy wine tasting event. You will be tasting 8 generous samples of wines (4 white, 4 red) across Italy including Piemonte, Sardinia and Sicily, culminating in a highly-rated Chianti Classico Gran Selezione from Antinori.
If you love Gavi, Valpolicella and Nobile di Montepulciano then this is the night for you! We will also explore lesser known grapes such as Nosiola and Nuragus di Cagliari.
We look forward to another fun-filled (yet informative) evening
Tickets cost £30 (Cash) per person and are available from the shop.
Cheese and charcuterie boards are available to purchase on the night.
See you there
