Château Peybonhomme-les-Tours is found in the village Cars, just outside Blaye. Here they have 64 hectares in the hills by the Gironde. The soil is predominantly chalky clay, and the vineyards themselves have a sustainable ecosystem, with grass between the rows and nearness to woods and water.
Catherine and Jean-Luc Bossuet Hubert run the estate with their children Guillame and Rachel, and they also make wine at Ch. la Grolet in Côtes du Bourg. Both places they apply biodynamic techniques.
This wine is made up of 60% merlot, 10% cabernet sauvignon, 30% malbec – and is matured in amphorae for 12 months. They use double Guyot pruning, and soil tillage in spring. There has also been used small quantities of Bordeaux mixture with herbal teas, such as horsetail or nettle. The use of sulphur is limited (50mg/l). No fining, but two careful rackings.
Energies 2016(Ch. Peybonhomme-les-Tours)
Dark cherry colour. Aroma of black fruits (blackberry and blueberry), plums, herbs. Quite full, but lots of energy, with fine-grained tannins in the mouth, a mineral touch and a fine acidity. A very fine bordeaux, completely without oakiness, and with elegance rather than power.
Food: Red meat, light meat, poultry, tasty dishes with mushroom, hard cheeses
Here is the last account in this round from A Emoción dos Viños, 10th edition. There were a number from outside of Galicia, from Portugal, even from France – and Titerok-Akaet from even further away, Lanzarote (in the same country though). Here are some great wines from very reliable producers.
Ismael Gozalo is nothing less than a legend within the natural wine world, and famous far outside the borders of Spain. From Nieva (Segovia), Castilla y León, he disposes of centenary pie franco verdejo vines that has been used for the wines of Viñedos de Nieva, and later Ossian. Now he is “travelling alone”, with two lines, one called MicroBio, and the other bears his own name. Well, centenary is here an understatement: Some vines are no less than 280 years old. I have written about his wines many times, so you can search through this pages, and you will find a lot more information. I didn’t taste all the wines either, because I have done so several times. A short post about one of his lovely Nieva York pét nats was published in late May this year (read here).
Ismael is a very hardworking, dedicated bloke. But he also like to play with the rock’n’roll myth. Correcaminos is a lovely unpretentious wine, light, unfiltered, open, “mature grapefruity” and thirstquenching. And naturally enough, because of the name (“roadrunner”), it gave name to his “coronavirus tour”. I guess because of the virus there has not been too much touring, but it’s a cool nod to the rock merchandise business anyway. La Resistencia 2019 (an amphora wine from two different parcels and 4 months on the lees) is also slightly turbid, vibrant, with a lovely acidity. MicroBio 2019 (whole clusters, aged in old barrels): Very light in colour; aroma of green apples, flowers; full, rich, juicy, and tasty with a slight touch of sweetness. Sin Nombre is a favourite, and a house wine by me (when available). The 2017 vintage had some colour, golden with green; aroma of stone-fruit, yellow apples, a touch of cinnamon; it’s creamy, a bit buttery, cidery, juicy, and just lovely. I also tasted a Rufete, (don’t remember if it was the Rufian or a sample), delicious anyway, a light red wine, packed with red fruits, before I moved on.
Marc Isart was there, both on behalf of himself and Bernabeleva, where he is co-founder and winemaker. I have followed Bernabeleva for some years. They are located in San Martín de Valdeiglesias in the Madrid part of the Gredos mountains. They work the land according to biodynamic principles, and in the cellar they use whole bunch fermentation and ageing in neutral wood. They generally use low extraction, and I would say their wines are among the most elegant in the area. For the records: They also make white wines, mostly from albillo. Highly recommended. But because I know them well, I chose to concentrate on Marc’s own range this time.
His own project is further east in the DO. Vinos de Madrid, in the subzone Arganda del Rey. Here he grows both tinto fino, or tempranillo, and the white malvar between 700-800 meters of altitude, on calcareous soil that contains gypsum and clay.
In the La Maldición line we tasted the Cinco Legua Malvar 2019 from calcareous soil, with 40-50 days skin-contact, made in neutral barriques. Malvar is related to airén, but is more aromatic and has more acidity. This wine is technically an orange wine, but is light golden in colour, has a flowery nose (roses), also nuts, lightly textured and full in the mouth. I also liked the clarete of the same name and vintage, made with 15% tempranillo. The majority of the rest is divided between malvar, airén and various other white varieties. The wine is light red;, with aromas of raspberry. In the mouth it is lightly textured, with fruit to the end. The red version, again with the same name and vintage, has 85% tempranillo and 15% malvar, and was blended in the cellar. Cherry red; dark fruits (blackberry), some spice; very clean fruit, and good structure. Gleba de Arcilla 2018 is a wine only from this local form of tempranillo, with one year in used oak. It’s dark red; again with blackberry, some spice and coffee; round in the mough, with a touch of wood, that will easily be integrated.
Germán Blanco makes wine in Rioja and Ribera del Duero. You can read more about this here, in a report from the Simplesmente Vinho fair in February. Albares de la Ribera, just outside the boundaries of the DO Bierzo to the east. Casa Aurora is a tribute to his great-grandmother who handed down the first vineyard. Albares is in a transition zone between the valley and the Bierzo Alto at 850-900 meters of altitude.
Germán grows three hectares of own vineyards. He also buys grapes from two local farmers. These go into the Clos Pepín, a straightforward red fruits-fruity wine that is pure joy, also in the 2018 version that he presented here. Most wines contain many grape varities, including white ones, and I don’t list all of them here. Poula 2018 is a village wine, a mencía blend from various plots. I found it quite fine and elegant, juicy in the mouth with fine-grained tannins. La Galapana is the vineyard handed down from his great-grandmother, almost 1.000 meters altitude. In the 2018 vintage this was darker, with more menthol, but also red fruits, and in the mouth more structure than the previous wines, with an amount of tannins, though very fine-grained. More structured is also Valle del Río 2018, a 60-65% garnacha tintorera: Deep red, blue tinge; red fruits and forest fruits (blackberry), solid tannins and with a vivacious acidity. The most obvious wine of guard among these.
Alfredo Maestro and his wines I have known for some years now. Originally from Peñafiel in the heart of Ribera del Duero, where he has his bodega, but disposes of magnificent vineyards in both Segovia and Madrid provinces. This time I took the opportunity for an update of some of his wines. There is a lot about him on this blog, but I recommend this article as an introduction. El Marciano is a high altitude (1.150 meters) wine garnacha and albillo land, where Alfredo is doing a great job on behalf of the Gredos community. It’s a fresh red-fruity wine, a bit earthy with some texture, generous in the mouth and lovely, lively acidity, and the 2019 is no exception. El Rey del Glam, now in 2019 vintage also, is his take on carbonic maceration. The grapes come partly from the high Gredos vineyards, partly from Peñafiel. There is no pressing, nor destemming. Carbonic maceration is carried out in steel tanks, then malolactic in the same tanks. This wine is also very fresh, with cool, red fruits, and a touch of carbonics in the mouth. It has just a bit of structure, and can be served slightly chilled.
A Dos Tiempos 2019 is from Navalcarnero, a high altitude village in the province of Madrid and the name refers to the fact that the grapes are harvested twice. Alfredo explains that the idea is that the first harvest gives a lot of acidity and low alcohol, while the harvest one month later gives less acidity and a richer alcohol. Then the two are blended and one gets a fresh wine with balanced, ripe fruit and tannins and just enough structure. It was aged six months in used barrels. Here the garnacha is complemented by tempranillo. By the time I got to his table it had been a long day of tasting and accumulated tannins, so Alfredo recommended a taste of his Brut Rosé to rinse the mouth. A delicious strawberry and red fruit-driven sparkler, by the way. Then I tried his classic ribera del duero Valdecastrillo 2018, from various plots between 750-1.000 meters of altitude. This wine had been ageing in half French oak, half chestnut for one year. A super, classic, yet individual ribera; cherry red, potent aroma of berries with a touch of dried fruit (figs), and a long, fruity finish. After this I had decided to leave, but I couldn’t resist tasting a long-time favourite, the lovely fruity, non-oaked Viña Almate. A really interesting one is the white Consuelo 2018, a full-bodied, citric albillo mayor from more than 100 year old vines in Valladolid and Burgos, with 7 days of skin-maceration and fermentation in French oak.
After all these Castilians something from Catalunya: Can Ràfols dels Caus I visited in the Garraf zone of Penedès many years ago, when Carlos Esteva was turning his family estate into one of the most dynamic properties of the region. But they have somehow been neglected by me for many years now, for no particular reason. It’s not that I haven’t tasted any wines, but it was nice to get the chance to meet present manager Rosa Aguado for a real update here. The estate comprises 90 hectares of vines, and other crops in addition. The oldest vineyard is one with xarel.lo from 1948. It was in 2008 that they went organic, and at present biodynamic practises are introduced too.
Here is a brief account of some of the wines: Gran Caus 2018, xarel.lo 50%, chenin blanc 30, chardonnay 20:The colour was light golden, citric on the nose, with yellow apples, and quite fat in the mouth. Xarel.lo Brisat 2019: Brisat is a Catalan name for orange wine, and as the name implies this is deeper gold; it has an aroma of flowers, lemon, wax and honey; full on the palate. El Rocallis 2016, from manzoni bianco: Light golden, greenish; aroma of mature apples, aromatic herbs, lime, mothballs; lightly textured, good acidity, long aftertaste with some nuts. Rosa had brought two vintages of their merlot rosé. Gran Caus Rosat 2019 was very light cherry red; raspberry, some vegetal hints in the aroma; very juicy, with a fresh acidity. The 2018 was more towards peach colour; more forest fruits on the nose; and it showed some evulotuion, some “positive oxidation” we could say. Sumoll 2017: “Fine like pinot, rustic like nebbiolo”, I think this was how Rosa described the sumoll variety. The wine showed cherry red colours; red fruits (raspberry, cherry) on the nose, a little spice too; and surprisingly structured in the mouth. Finally Caus Lubis 2004, 100% merlot, one parcel, oriented towards the mountain: Good colour, a bit brick; good evolution, plums, dried apricot, some cinnamon and tobacco; round, complete, still some fruit and acidity. In good shape. “Pomerol del Mediterráneo”, she called it. Not bad.
João Roseira of Quinta do Infantado I met for the first time in the late 1980’s, after he had become the first one to break the monopoly of the Porto/Gaia shippers and exported directly from his estate in the Douro. I started this series with Antonio Portela, organizer of this fair. And I round it all off with João, who runs what we can call a “sister” event in Porto, the Simplesmente VInho, where Antonio also participates. (Look around these pages for many accounts, you can maybe start here with a report from this year’s fair.) João admits that it’s difficult to sell port wine these days. But while you are thinking that port is out of fashion, I assure you: Quinta do Infantado is different. The Roseiras, João and now his nephew Álvaro, who has taken over as chief winemaker, want a dryer style. They ferment longer than usual, so there is less residual sugar and more alcohol. Therefore less addition of alcohol is needed, and it is also added gradually. This makes them more dry, and the alcohol is balanced with the fruit.
I visited his farm in February, so I just tasted a few wines this time. I simply had to re-taste their fabulous organic Ruby Reserva, that you can read about here. Then I sipped to some of the standard reds and ports (among them the organic tawny) while chatting with João about the times, especially with reference to the coronavirus and the destiny of port in general. Other than that I tasted the wines João had brought from 2010, the year. Quinta do Infantado Colheita 2010, the first ever vintage dated organic port, did not disappoint: Red fruits, figs, dried fruit, a vibrant acidity, balanced alcohol.
This was a much too short report over three articles from this initiative in the wonderful Atlantic environment. Watch out for small reports, wines of the week and other stuff. See you again!
I met Dido and Jurriaan almost by coincidence in Barcelona. Or to be precise, we were introduced by the organizer of the Vella Terra natural wine fair. I got the impression that their business was just beginning (which is not far from true), and the wine they had brought was just a sample. So it was a big surprise to find one of their wines at the newly opened Esaias in Oslo (next door to, and under the same ownership as the restaurant Bacchus, itself a natural wine haven).
Dido and Jur are from Amsterdam. In their own words, then share a passion: wine, and travelled around the world to find kid right place to make it. They finally chose Alt-Empordà in Spain, where they found around ten hectares of vineyards in the natural reserve of Albera, that they were able to buy by crowdfunding. The vineyard they call Tortuga, because they share them with a nearly extinct tortoise species). It’s already cultivated organically, and they intend to implement biodynamic practise as well. 2018 is the first vintage when they are able to make wine entirely from own grapes.
Worth mentioning is that Dido was doing research for a master in cultural anthropology on the Swartland Independent Producers, a group of young winemakers making natural wines (Craig Hawkins, Jurgen Gouws ao.). Inspired by these people, living out their dream, they decided to do the same.
Along their journey they had worked for both big industrial companies and small artisans. It was Joan Ramón Escoda of Conca de Barberà who really made them realize that wine should be made naturally, with minimal intervention.
Juicy is made from garnacha 60% and merlot. The merlot was destemmed and pressed, then raised in 500L old oak barrels for 4 months. The garnacha grapes were pressed in steel, in whole bunches. There was no temperature control. The wine is unfined and unfiltered, and total SO2 is a mere 5 mg. The soil here is granite and schist., for the records. (By the way, all their wines are named after songs. This one is from The Notorious B.I.G.’s rap hit.)
Juicy 2018(Vinyes Tortuga)
The colour we can call strawberry red. Smells of raspberry and strawberry. It lives up to its name, is juicy in the mouth, intensely fruity with raspberry all the way, and an inspiring acidity.
Here is a short post from a wonderful Italian lakeside resort. Bardolino is located on the east side of lake Garda, not far from Verona in the Veneto province. There are many nice, fresh and juicy rosés and light red wines.
These hills are where the Gorgo Wine Estate was established in 1973. It belongs to the village of Custoza, and the company also makes organic certified biancos bearing that name.
This Bardolino wine is made from corvina 55%, rondinella 25&, and the rest divided between molinara, merlot and cabernet sauvignon grapes. It’s made with controlled temperature fermentation in stainless steel, and was pumped over for up to ten days.
Light ruby red. Aroma of clean red fruit; cherry, some herbs. It’s dry in the mouth, with a pleasant smooth mouth-feel, and with a slightly bitter aftertaste. Simple, harmonious, easy to drink. Just nice!
Food: Light meat, salads, soups, and some pasta and rice dishes
This is the second report from this year’s Simplesmente… Vinho, of Porto. The first one was about the Portuguese participants, and you can read it here. This one deals mainly with Spanish wine, with one exception.
As soon as I entered the Cais Novo I ran into Alejandro of Bodegas Forlong. There is a lot happening in the sherry region right now, and I visited him when I was doing reasearch for a magazine article about table wines from the Jerez area. A shorter version of the article can be read here, and a wine of the week post here. In Porto Alejandro was together with his life companion Rocío.
Alejandro Narváez and Rocío Áspera
So why not start with a tasting of wine from sherry grapes and albariza soil? The wines I knew from before delivered, such as the Forlong Blanco 2018 (palomino 90%, the rest PX, grown in albariza soil), with its roundness and at the same time enough acidity, almonds and a saline minerality. Much of the same applies to the Rosado 2018, a 100% cabernet sauvignon, with its colour of onion skin, its creamy character and also a light tannin. We could go on through the Petit Forlong 2017 (syrah, merlot), the Assemblage 2016 (merlot, tintilla de rota, syrah), and the Tintilla 2016, with its dark smell of ink, blackcurrant, and that in a way also plays with oxidation.
A wine I can’t remember having tasted before were 80/20, a non SO2, unfiltered wine, made of must from palomino fermented on skins of PX: Light pineapple colour; some tropical hint in the aroma, peel; round and smooth, yet fresh, well a little mousy, but with a nice mineral salinity. Equally interesting was Mon Amour 2017, palomino from the hardest type of albariza, called “tosca cerrada”. I have to reconsider if I like the touch of vanilla from the fermentation in French barrels, but it surely has some interesting yellow fruits, and a vibrant touch too.
According to my ‘one wine only’-game I chose this one: Amigo Imaginario 2017, from old vine palomino, fermented with skins, and aged in an oloroso cask for 10 months. The colour is yellow; smells of orange peel, herbs, plums, and a touch of marzipan; in the mouth it’s full, with a great concentration, and you by now you would have guessed that it’s somewhat sweet – but it’s not. Great personality, alternative, truly interesting!
Always a pleasure meeting up with Sandra Bravo and tasting her wines
I appreciate that Sandra Bravo of Sierra de Toloño keep coming back to these events. She is one of the younger, independent voices in a Rioja still struggling to come out of its classification system based on wood ageing. From vineyards below the Sierra Cantabria mountains, both on the Riojan and Basque side of the border, she takes good decisions on the way from grape to bottle.
The reds showed as good as ever, from the plain Sierra de Toloño, now 2017, with its fresh cherry fruit, and inspiring acidity, but also in this vintage quite evident tannins, the Camino de Santa Cruz 2016 (formerly Rivas de Tereso), a single vinyard wine with extra minerality; darker and wilder fruits, with some subtle underlying oak and also lovely acidity and the super delicious La Dula 2016, a garnacha made in amphora, really floral, red-fruity and expressive. The Nahi Tempranillo is a dark, rich, spicy wine that will improve with age – and lastly Raposo 2016 from Villabuena, the Basque part: a little graciano thrown in among the tempranillo; dark, blackberry, forest fruits, good acidity – classic in the good sense of the word.
In recent years she has presented wonderful white wines, very different from both the young and clean tank style of the 1970’s (still popular) and the oaky style requiring long ageing. The basic Sierra de Toloño 2017 is clean and bright, but has already a profound quality. A favourite among white riojas during the latest years has been the Nahi Blanco, now 2016. Made from viura, malvasía and calagraño, a field blend from five small parcels in Villabuena de Álava, with a light ageing in barrel: Golden colour, a touch of tropic (litchi), white flowers and a light touch of smoke, full in the mouth and a nice natural acidity.
Alfredo Maestro (left) and Dutch journalist Paul Op ten Berg
I have tasted Alfredo’s wines several times lately, so here I only tasted a couple in order to discuss them with my friend, Dutch journalist Paul Op ten Berg. One was an orange wine that was featured in January. (Read it here.) In short: Lovamor 2016 stayed 6 days with the skins, then on lees for 4 months. Due to the cold Castilian winter a malolactic fermentation never happened. It’s a rich and complex wine with a gold-orange colour; apple and melon in the aroma, flowery, and also lovely, light citrus; slightly pétillant and with a citrussy aftertaste.
I first met Yulia in Alfredo’s neighbourhood, more precisely at Dominio de Pingus, where she guided us around the premises during a wine trip that I organized. But she has Eastern roots and is now making wine in the Kakheti region of Georgia. The winery is called Gvymarani and can be found in the village of Manavi. The wine is made from the mtsvane grape, fermented 7 months and also aged in qvevri. Gvymarani Mtsvane: Clean golden; fruity nose of apple, dried apricot, peach, orange peel and some honey; full and with evident tannins in the mouth.
Antonio Portela (picture taken at the Barcelona tasting)
I tasted Antonio Portela‘s wines in Barcelona earlier that month and made an appointment to visit his vineyards later – so I just took the opportunity to try his beautiful red tinta femia Namorado 2017 (tinto mareiro) again, fermented and aged for 12 months in used French oak: Light in colour; pure, with fresh, red fruits on the nose; a vibrant flavour, a good natural acidity and in a long saline finish. Goodness, what a wine!
Constantina Sotelo (picture taken in her winery after the fair)
Constantina Sotelo was another producer that I decided to cross the border to visit once the fair was over. Here I tasted, among others, her Pio Pio 2017 ‘en rama’ (unfiltered). It’s from a vineyard with quite a lot of ‘pie franco’ (ungrafted) plants, and a very personal wine: Light yellow; green apple, citric (lime), anise; quite full, glyceric, and with an appealing acidity. A lovely albariño. See you on the other side of the border!
I am in Barcelona for two natural wine fairs (Vins Nus and Vella Terra). And I have just finished a well-prepared meal at the city’s perhaps most iconic natural wine bar Brutal. And what could be more appropriate than to have one of Joan Ramón Escoda’s wines as this week’s pick?
Joan Ramón is one of the owners, and he was the one who brought my attention to this fabulous bar a few years ago, though he has no active role in it.
Waiter Lorenzo Gonelli entertaining the guests
Small plates like tuna tataki and ‘sweetbreads’ (here: pig’s cheeks) and cecina de vaca, lightly smoked ham from cow, were accompanied by several wines: An inspiring, fresh, yellow, barrel-aged xarel.lo Essencial 2017(J. Rubió) from Penedès, Qvevri, a full thick, earthy, sauvignon blanc from Loire, with some residual sugar (made by a distributor of Georgian wines in France), a terret-dominated blend called Rouge fruit 16/ Rouge de Causse 15 (Petit Gimios), a dark, green herb-scented Minervois. To round off it all I had the floral, yellow and rosa-hued Súpertock Ancestral(Bodegas Cueva), a fresh valencian pét nat from the tardana grape.
But in-between: A timely reunion with the following wine.
The owners have grown their grapes organically in the Conca de Barberà since 1996, biodynamic since 2003 and without additions of sulphur (or anything else) since the 2007 harvest.
This wine is made from the varieties cabernet franc, cariñena, garnacha tinta and merlot. It stays 10 months on the lees in inox, and clocks in at a relatively low 13% alcohol.
Nas del Gegant 2017(Escoda-Sanahuja)
Dark red. Cherry and blackberry aromas, with flowers and a mineral touch. Lively in the mouth, with a fresh acidity.
Food: Very versatile; aromatic and light meat, cured ham, cheeses, rice dishes, tasty salads, and much more…
Verona is located in near vicinity of many recognized wine areas, but I can’t see that it has a lot of dynamic wine bars. One can always go to the Antica Bottega, that boasts hundreds of wines, not least for references, as they present many of the leading houses in several vintages. But I am more attracted to the smaller, distinctive bars with a clear idea, call it underground, avant-garde, rock’n’roll, jazz or whatever you like – especially when the idea is to present organic, natural, artisan wines, that the proprietors and sommeliers have a personal relation to.
Osteria Nosetta is located in the pleasant neighbourhood of Borgo Venezia, just outside Verona center. And Nosetta is the kind of place that I am talking about. The restaurant is intimate and full of atmosphere, the decor is a rustic, retro, and the music was vintage jazz on vinyl when I was there. The food is without limits; their small dishes -locally called ‘cicchetti’- are vegetarian, vegan, and you can have fish and meat too. The kitchen is based on fresh ingredients. The inspiration is from various places though, not least Asian-middle east, and there are some vegan dishes alongside more usual Italo-European stuff. The menu of the day was taped onto page 98 and 99 in an old paperback.
And the prices are undoubtedly to live with.
Andrea and Lorenzo
Lorenzo Folati has been leading the venture until now, but Andrea Venturini and a couple of friends are in a period of taking over.
They have a fine selection of wines and beers from independent artisan producers. I enjoy picking smaller ‘bites’ among those displayed at the bar, to go with a few glass of wines. Some were mint glass, a falafel, various greens, such as the delicious tomatoes, frittered squid, tomato and eggplant sandwich, zucchini with cous-cous, onions, honey and balsamico, and -why not- chocolate salami. The list goes on.
Here are a few of the wines that I enjoyed during my visits. (The order is changed according to “normal tastings logic”.)
Durello 2017(Calesio dalle Ore) is made with the charmat-method. It’s a light coloured, apples, citrus, and bread scented, light-bodied sparkler with good acidity. Simple and good.
A postcard on the wall-board
Trachite 2016 (Alla Costiera), an unfiltered, yellow and cloudy moscato-prunella-garganega regional Veneto white with a sweet (moscato) sensation, together with flowers and citrus peel, and with a medium body, light tannin, and slightly bitter aftertaste.
Lugana 2015(Marangona). This is a lugana from 100% turbiana grapes. It’s a fresh, simple, dry wine with light, almost blank colour, with a greenish hint. And the aroma is dominated by pears and citrus.
On the contrary, the next wine, was all but simple. Sassaia 2016(Angiolino Maule), a varietal garganega showed light yellow, slightly turbid, and on the nose could be found mature apples, flowers, ginger and a touch of toast. Slightly yeasty, quite full and with decently acidity, all in perfect harmony. Maule is a long time favourite, and there is a report from a visit in an earlier post in this series.
Musella is one of the better producers of both standard valpolicella and amarone. Here is a white IGT from the Valpolicella area, biodynamically cultivated as always. Pinot Bianco “Fibio” 2014, from that variety, is a bit more on the wild side. Yellow with green hints, smells deliciously of flowers, yellow apples, and I would say, plays with oxidation. Quite slender, integrated acidity, very pure, and the fruit shines on to the end.
On to a real rarity: Il Fresco Cesane 2014(Marco Antonelli), that is from the DOC (sometimes: Cesane di) Olevano Romano, Lazio. Got it? The production area lies in the province of Roma and includes the municipality of Olevano Romano and, in part, Genazzan. The wine was nice enough; cherry red, red fruits, plums, and hints of leather on the nose; smooth, juicy, and with an adequate acidity.
Merlot “Casa e Chiesa” 2015 (Lenzini) is a biodynamic Colline Lucchesi. It’s cherry red, hints of green green pepper, a sweetish element from the oak elevation, and a light tannin on the palate and a touch of bitterness in the aftertaste. (14,5% alcohol, while most of those tasted here were around 12.)
We close the chapter from this gem of a wine bar with another pleasant surprise, nothing sensational, but better than most of its kind, a Moscato d’Asti 2017 from producer Emilio Vada. We are talking about a straw yellow coloured wine with the typical moscato rose aromas, clean, and pure. It’s a lightweight, but it has an inspiring acidity and it’s not sticky sweet, compared to what you often can find in this category. The alcohol here is 5%.
Domaine de la Graveirette is located in the Southern Rhône valley, to the east of Châteauneuf du Pape, where they also make wine of that appellation. Julien Mus started the project in 2005, after finishing his studies in Burgundy. The 25 hectares of vineyards are farmed organic, and the wines now certified biodynamic. They have a freshness well above average in this part of France, and they are lovely drinking, though not at all simple.
The Ju de Vie is a favourite, with all its character and lusciousness. The 2016 is made from grenache 35%, merlot 30%, marselan 25% and mourvèdre 10%, grown in sandy soils with the typical round pebbles. It was aged for 8 months in concrete tanks, and only given a tiny amount of sulphur.
From Siemàn in Colli Berici it was almost an hour’s ride back on the north side of the motorway, to Bassano del Grappa, in the extreme east of the Breganze DOC. Here is Vignaiolo Contrà Soarda, whose wines I had been familiar with since a few years ago. I had tasted their wines in London, both at the Raw fair, including the tasting that Fiona Beckett talks about here, and in natural wine bars.
I came half an hour early, so I started to make myself comfortable, as I believed I was going to meet the person with whom I had corresponded. So I started with a short tasting in the shop. It turned out that it was nobody else than one of the owners, Gloria Gottardi herself, that kept the shop going at that time.
The first wine was exactly the one that Beckett started her tasting with, as an alternative to sauvignon blanc to match with a goat’s cheese. And it stood the test with its crisp, citrussy flavours. That time it was the 2012. Now the Soarda Vespaiolo is in the 2017 vintage. Vespaiolo is a wonderful grape, one of the great Italian V’s (alongside verdicchio, vermentino, a.o.).
Vespaiolo (or vespaiola), named after the wasps (vespa in Italian) thrives especially well in this area of Veneto. -it’s our star grape, the whole family agrees. It is often used for passito (dried grapes) style dessert wines, such as the Torcolato, and the wasps have also found out that the sugar levels can be very high because of the sweet aromas in the vineyards. The grape is often fermented to dryness, and produces wines with high acidity and other aromatic characteristics.
Contrà Soarda’s Vespaiolo 2017, fermented and raised in steel and bottled unfiltered, was light straw coloured, with green apples, pears in the aroma, and a high, but well integrated, acidity. Vignasilan 2013 (made in the same way, also 100% vespaiolo); light straw, apple and citrus aromas, but it also goes towards peach and apricot, and a touch of honey. The great concentration and elevated acidity makes the finish long, and at five years of age it keeps very well. 121 B.C. Time Flows Bianco 2014, named after a fabled vintage a long time ago, is also a varietal vespaiolo, I tasted before I left for Italy, and it’s convenient to mention it here. It’s spontaneously fermented, with 7 days of skin-maceration, and stayed 12months in oak barrel (with steamed, not toasted staves), and no added sulphur. Nice golden colour; complex aroma with floral components, honey; concentrated and structured (high acidity and some tannin).
121 B.C. Time Flows Rosso 2012, is the red version. Here the variety is carmenère. It’s aged for 18 months in steamed oak, the rest is similar. Deep cherry red; mature fruit (blackberry, dark cherry), with some herbs and spices; luscious and fresh in the mouth, with a light tannin structure. Veneto Rosso 2009 is a blend of marzemino 30%, merlot 25%, pinot noir 20%, and the rest teroldego and groppello, fermented in steel and barrel before blending, then matured 24 months in barrel and steel. Deep purple; fresh aromas of dark berries, cherries, morellos, herbs, and some underwood; fresh, immediate and juicy in the mouth, with a nice integrated tannin.
Back to the Bassano tasting, the last wine I tasted with Gloria was Musso Riserva 2007. A lovely wine from marzemino and merlot, and the first wine that really showed development: Brick nuances; developed aroma somewhere between cherries, dried fruits and smoke; quite slender on the palate with plums and some lickorice. -Musso is a different project, explains Gloria. -Musso means donkey in Venetian dialect. When thinking about terroir images of vines, soils come along. And our philosophy is based on the respect for our land, but alto the animals that live on it. So Musso offers a none ironic perspective, suggesting that the animals are in fact part of the terroir. Donkeys are much more than workers; they are gentle and intelligent companions, curious and with an incredible memory. While horses often will run away from any danger, donkeys are cautious and steadfast.
Anyway, in comes Marcello, the wine maker, and his father Mirco Gottardi (Gloria’s husband obviously), and we have a chat and a brief tour around the premises.
Mirco (left) and Marcello Gottardi
The hill was bought in 2000, and 2004 was the first vintage. They started with a 4 hectare vineyard, now it’s 18. A successful traditional restaurant in Bassano centre, that the family has been running for three generations, has been important for the project’s overall economy, says Marco. In 2011 the restaurant, Pulierin, was moved to the hills where the winery is located.
Down to some basic information: Contrà Soarda, meaning ‘on the slope’, is located in the hills at the foot of the Asiago plateau in San Michele of Bassano del Grappa, a place dedicated to vines and olive trees since ancient times. The soil here is volcanic, often called “onion type”, because it’s old lava solidified in various layers. This makes the rock easy to break, thus it’s easier for the roots to go deep. We also find clay and rocks with fossils here.
A green manure is used to improve the biodiversity. The vines are normally trained in ouble guyot. Only own grapes are used, growing and vinification is all natural, with natural yeast, spontaneous fermentation, and also natural temperature control. The first harvest is normally done in the 2nd week of September, three weeks later for the sweet wines. The winery is modern, but based on traditional winemaking techniques, such as gravity, and wisely integrated with the environment.
They come back to the vespaiolo, -our star grape, the family rejoices. -It’s versatile; we use it for sweet wine (torcolato), natural wine, basic wines, cuvées, and special selections. We love it for the high acidity and the citrus notes, the mineral character. And after ageing it gains in hydro carbon, like truffle.
Time flies, or flows, as the labels say. I take a look at the watch, appologize that the visit became shorter than intended. But the good impression I had before I came here is confirmed, and I am already looking forward to next time, when a visit to the restaurant should be obligatory.
Gambellara is a small village at the foot of Monti Lessini in the western corner of the Vicenza province. To the west it borders Soave (Verona). It has a DOC for the whole area, a “classico” designation for wines with lower yields and higher alcohol, and a DOCG Recioto di Gambellara. The DOC is comprised of 4 municipalities, most important are Gambellara and Montebello.
When the prosecco boom took off, many of the grapes in the flatlands were replaced with the glera grape (formerly called prosecco). One of the results is that the general quality of Gambellara wine is extremely high, and as much as 60% of the grapes are grown in the hillsides.
In one day I visited three of the best, in or around Gambellara village, and maximum 5 minutes drive from each others.
Angiolino Maule – La Biancara
The most important of these is La Biancara, run by Angiolino Maule, who has been in the avant-garde of local and national natural wine movement and inspired many younger vintners. He founded the VinNatur organization in 2000 and leads the Villa Favorita natural wine fair held in Vicenza. The objective is to establish contact between collegues, to be able to support and learn from each others. They are currently looking at the possibility of replacing copper and sulfur, widely used in organic farming, with plants and extracts that help vines build up resistance. Maule is now also studying the possibility to certify natural wines.
Most of Maule’s wines though, come under the IgT Veneto designation, as Angiolino can be said to have a general mistrust in the Consorzio, and the wines are not regarded “typical” by the them either.
It’s Francesco Maule, one of Angiolino’s sons, who meets me on this warm summer morning. First we take a stroll through the vineyards and the estate, to get an overview. The soil of Gambellara is volcanic, with just a little limestone in the heights. This is easy to see from here.
Maule has approximately 12 hectares own vineyards on south facing slopes in these hills, about 150m to 250m above sea level. They are managed in a strictly organically way. They use naturally produced plant compost and control fungal diseases with herbal teas and other natural products. Contrary to tradition, here the predominant binding technique is the Guyot, but also some pergola.
Here around the winery there are 5,5 ha. garganega grapes, many of them used in the Sassaia wine. Higher up, as the name implies, the grapes for the Pico are grown. There is also some trebbiano and durella, and merlot and others for the reds.
-At La Biancara we use modern technology, as we want to have control, at least “enough” control. To oxygenate we add air to the must. Fermentation starts by ifself, because of the hot weather. We may use the pied de cuve technique, 2 or 3 different ones, to see which one is best. It’s important to have a fresh pied de cuve.[A short note: Pied de cuve is a technique that is often used for white wines. Some grapes are collected a week or so before the grapes are ready to be harvested. A small amount of this “stock” is then used to “kick-start” the fermentation, and helps to avoid any possibility of early oxidation.]
-After some years of “strange things” (high volatile, extreme skin-contact), some 10 years ago we decided to do some adjustments in the cellar, says Francesco. -We were lucky, as my father knew Josko Gravner (top Friuli producer with long experience in orange wines). He had also been making extremes wines, and then changed slightly. We also got some help from a retired enologist from Zonin (the region’s big player, just down the road).
-Normally we don’t add sulfites, only in the cheapest wines, that can have quite high volatile acidity.
We tasted a few wines together. And Francesco has nothing to hide, a sympathetic approach, as we start with their pét nat:
Garg’n’go 2017: In 2017 we have problems with re-fermentation, so here are practically no bubbles. That’s the way it is with pét nat (natural pétillance/bubbles), when there is no nat pét, there is just one way to fix it: we have to wait. The colour is quite dark, with flavours of yellow apples, yeast, and good acidity from the durella grape (20%). We can imagine how it will be in good condition. -We have no tradition for bubbles, says Francesco. -My father never thought about it, but I love it, and it’s easy to sell. Francesco fetches another bottle, that has a little more bubbles. OK, so there is hope.
Over to the still wines, the first one all garganega: Sassaia 2016, as we said from the vineyard close to the house. 70% were directly pressed, the rest skin-macerated for 2-3 days, then barrelfermented. Because we don’t use SO2 tannin and polyphenol from the skin-contact help the wine to stay healthy and live longer. It shows a light golden colour; mature apples, white flowers, ginger (from garganega) and some toast on the nose; it’s quite full and very tasty.
The relatively high altitude Pico has for me been a favourite, if I were to pick only one wine. Selected grapes from three relatively high vineyards, Pico 2016 was 50% directly pressed, an equal part had 2-3 days skin-contact. In fact there was also a tiny amount (one barrel, maybe 2%) that had extended skin-contact for 2 1/2 months. -’16 was a good harvest, and it rained at the right moments. The wine showed dark, almost amber; with mature apples, white pepper, ginger, a touch of honey; rich and glyceric in the mouth, with an integrated acidity and an extreme length.
Rosso Masieri 2017 is a young and luscious, fruity and herb-scented red wine from merlot, tokai rosso (grenache) and cabernet sauvignon. See link #1 at the bottom of this post for more.
Passito Monte Sorio 2015 is a recioto style, IgT (though they have a DOCG Recioto too). The garganega was harvested before the other grapes. They were all hung in vertical nets, for 4-5 months to dry. Then there was one week skin-maceration, and fermentation for 2-3 months. More normal is 14% and 150 grams residual sugar, but in this vintage the alcohol is 16% and sugar 76 grams. Some sulfites are added, simply because the wine gets cloudy after 2-3 years because of some protein bindings. Amber colour; on the nose: nuts, some raisin, iodene, lightly oxidezed style; on the palate: long and with a good acidity.
Let’s close this chapter with a recommendation from Francesco Maule: Recioto and parmesan cheese: a fantastic combination! (Parmesan, or parmiggiano, is “almost local”, as Parma is only one and a half hours from Verona.)
Climbing downhill to the center of the village we find both our next wine people, the two Davides. Vignato is not an uncommon name in Gambellara, and in the short street I ring the doorbell at two other Vignato’s houses before the right one stands before me.
Davide is third generation vigneron, so he’s born and raised in the village. But he is the first to have organic wines certified as DOC Gambellara. He has 14 hectares of vineyards that are characterized by these mineral soils. He works them organically, with techniques like green manure. Grape varieties are mainly garganega, but also durella, glera, chardonnay and merlot.
In the ancient amphitheater of Monte San Marco
He takes me to the biggest of the two amphitheaters formed by the ancient volcanoes. It’s the one in Gambellara, close to his home, the other is in the aforementioned Montebello to the east.
-I want to make organic wine, but I also want clean wine, for me this is important, Davide says. He also believes that the volcanic soil gives a salty, mineral character to the wines. Both these opinions can be backed by the tasting.
Balaltic dark rocks of volcanic origin
Primo Incontro 2016, IgT Veneto: The “first meeting” is a garganega frizzante (light pressure), where the second fermention is catalyzed by some of the dried grapes. The yeasts remain in the bottle, so the “sur lie” technique is employed, with batonnage once a week. -The final bottling was done after 15 months, no SO2, so I prefer to do malo-lactic fermentation, says Davide.
The wine shows a light yellow colour, slightly cloudy; aromas of apples, white flowers and citrus; there is a balanced acidity, a slightly salty, simple, good summer drink.
Cuvée dei Vignato 2013: A spumante metodo classico (high pressure) from 90% durella, and the rest chardonnay, with 40 months on the lees.
Somewhat lighter; green apples, citrus, bread crust; more evident, pungent acidity, long and mineral aftertaste.
Then follow two still whites, both 100% garganega.
El Gian 2016, Gambellara Classico, a tribute to his father Gian Domenico: This wine is from 25 year old vines in the hills. As usual: Natural yeast and only a small quantity SO2. It stayed on the lees in steel tanks for 5 months before bottling.
Light straw colour; green apples, white flowrs, citrus, clean (no tropics); quite mellow in the mouth, but the acidity shines through, and typical for the garganega grape it has a nice bitterness towards the end.
Col Moenia 2016 , Gambellara Classico: This is from 40 years old vines, and the grape selection is stricter. No de-stemming. It stays on the lees for 7 months, and batonnage is carried out once in a while.
Light straw, clear; yellow apple, ginger; full on the palate, more concentration than the previous wine, and more integrated acidity (the harvest was 20 days later), slightly bitter aftertaste.
A general observation can be added here: Garganega has a long cycle, and late picking is normal. Durella is approximately one month earlier, around mid-september.
Regarding the wine styles, at this point it should also be clear that Vignato’s wines are clean, the fruit is a bit more acid and the apple notes are greener. La Biancara is more turbid, obviously unfiltered, plays with oxidation, and the fruit is more yellow and mature.
1950 Merlot 2016, IgT Veneto: -1950 was the year when my father planted the merlot vineyard for this wine, because he realized that he was tired of drinking only white gambellara, says Davide. The pressing is light, and the wine matures in steel tank with occational batonnage.
The colour is ruby with some violet; with aroma of red fruits and some herbs; medium body, soft tannins, quite easy drinking really.
The “picai” technique is still used, bunches hung from the roof to dry
Cal d’Oro 2009: This is a passito wine with mahogany (or dark amber) colour; iodine notes, umami, dried fruits and dates; some tannins, medium sweet (120-30 g), a bit raisiny, and also salt in the finish.
Ca’ Ronchi 2007, Passito Rosso: Dark red, a little browning; red berries and forestfruits (morelloes, blackberries), nuts; quite slender, good tannin structure, medium sweet (same as the former), wonderfully balanced by acidity.
After a sandwich and a coffee in the bar on Gambellara’s central square, I climb the labyrinths of the neighbourhood where Davide Spillare has his house and winery, and several of the vineyards are there too. I meet Davide together with Lanfranco Fossà, who helps him with various tasks in the office.
Davide and Lanfranco
A little background: Davide Spillare (his last name should have a stress on the first syllable) was born in 1987. He went to agronomy school, then worked 4 years for Angiolino Maule, to learn and to gain experience. In 2007 he started on his own. He is third generation. Antonio, his grandfather, worked in real estate, and made wine in the weekends. Mariano, his father, worked with machines and repair, he made more wine than his father, but he only sold it to the cooperative.
So Davide’s project is in a way still young. He owns 4 hectares of vineyards, and has 6 on rent (the latter will come into production from the 2019 vintage). In fact 50% of Davide’s production is today sold to Japan. The wines are also found in a handful more countries. I tasted them in London’s 40 Maltby Street wine bar.
The annual production is now 20.000 bottles, and will increase to 30.000. Not very much. From Davide’s house there is a nice view over the village, and you can easily see the big Zonin winery.
Davide has 5 labels, mostly garganega, except for some durella for sparkling (up to 70 years old), and also some merlot for the red. He employs biodynamic viticulture, and there is almost no technology in the cellar. The old vines are bound up in the pergola system, but for the newer plantings he uses Guyot.
In the plains, at around 200 meters above sea level, there are clayey soils. The rest is mostly volcanic.
In general we could say that after Vignato’s clean and clear wines we are now, not surprisingly maybe, back towards the style of Maule’s La Biancara. In a way the wines are elegant, with their crisp acidity. But they clearly take place in the natural wine category, without added sulfur, and no filtration or fining, so they also come with a rich mouthfeel and loads of taste.
Here are some short notes from the tasting.
L1 (named after Lumber 1, the lowest rib in the back, that Davide once broke in a tractor accident): It’s made from 90% garganega, and 10% durella (only for acidity). The second fermentation was in the bottle. -We don’t use yeast, but the moist from the sweet wine. (It rings a bell now from both visits earlier that day.)
The colour is yellow; aromas of yellow apples, light bread; very good acidity
Bianco Crestan 2016: 100% garganega, from the flat area (with less mineral soil).
Straw yellow, aromas of green apples, citrus (lime); quite glyceric, mellow, a nice and simple wine for everyday drinking.
Bianco Rugoli 2016 (12,5%): From the 80 old vineyard that gives name to the next wine, the bushes trained in pergola. Spontaneous fermentation, like all his wines, here in used oak barrels. The first bottle is bretty. Davide says it’s from the cork. When the water isn’t changed often enough this can happen. The water should be changed for every 100.000 corks.
The nose is more complex than the previous, but maintaining a good acidity and a strong minerality.
Straw yellow; more mature apples, wax, aromatic herbs; smooth yet fresh, fruit all the way (4-5 g/L acidity), slightly bitter aftertaste.
Vecchie Vigne 2016: It had 100% skin-contact for 5 days, then fermented in barrel 7-8 days. 13,5% alcohol.
Golden; more mature apples on the nose, together with pear, honey and nuts (it was a very late harvest); concentrated on the palate, a warmer, richer style, with a salty mineral aftertaste. This wine is still young though, and will open more.
Rosso Giaroni 2016: Merlot at 13,5%.
Dark cherry, me green pepper, red fruits; fruity, bit tannic.