We are very proud to welcome 4 new producers (Poggio Apricale, Cantalici, Ornella Molon, and Vigna Traverso) to our family along with their exceptional wines. These new wines represent classic native Italian varietals from their home regions of Tuscany (Brunello di Montalcino, Chianti Classico) and Friuli Venezia Giulia (Pinot Grigio, Friulano, and Schioppettino).
We drove and even walked the backroads of these beautiful regions in our search for these wines; and these were selected because they are exceptional representatives of the native varietals from their districts. The wines will be available for order mid-December, so look for an announcement!
2011 Chianti Classico “Baruffo” DOCG
Region: Tuscany Zone: Chianti Classico
Varietal: Sangiovese Style: Dry Red, Full Body
Aged 12 months in French oak, this classic Chianti shows intense ruby and violet colors in the glass with aromas of cherries and fresh fruit with hints of vanilla and chocolate. The wine delivers generous fruity mouth feel with well-balanced tannins and acidity. $27.99
2010 Chianti Classico “Baruffo” Riserva DOCG
Region: Tuscany Zone: Chianti Classico
Varietal: Sangiovese Style: Dry Red, Full Body
Aged 18 months in French oak, this “reserve” shows a deep ruby and garnet color in the glass. The nose delivers hints of berries, ripe plums, spices, tobacco and chocolate then lands on the palate with soft tannins, generous fruit and a persistent finish. $35.99
2011 Super Tuscan “Tangano” IGT
Region: Tuscany
Zone: Chianti Classico
Varietal: Sangiovese, Merlot, Cabernet
Style: Dry Red, Full Body
Aged 18 months in French oak, this Tuscan blend shows deep ruby and garnet color in the glass. The nose delivers intense aromas of ripe plum and black fruits then lands on the palate with rich, spicy fruits and a long finish. $40.99
2012 Rosso Di Montalcino DOC
Region: Tuscany Zone: Montalcino
Varietal: Sangiovese Style: Dry Red, Full Body
This little brother of Brunello is a distinctive full-bodied red the delivers intense black cherry fruit on the palate with hints of vanilla and spice. $27.99
2009 Brunello di Montalcino DOCG
Region: Tuscany Zone: Montalcino
Varietal: Sangiovese Style: Dry Red, Full Body
Aged 36 months in Slovenian botte and French barriques, this classic Brunello di Montalcino is simply elegant. The wine delivers aromas of black cherries, wild berries, and vanilla to the nose and concentrated, complex black preserves in the mouth. The tannins are soft and balanced. $49.99
2004 & 2006 Brunello di Montalcino Riserva DOCG
Region: Tuscany Zone: Montalcino
Varietal: Sangiovese Style: Dry Red, Full Body
Aged 42 months in Slovenian botte and French bariques, these “reserves” are extraordinary. The long aging process give birth to a classic and elegant Brunello that is full of intense aromas on the nose, a huge, soft mouth-feel of concentrated fruit, and an intensely complex finish. This is a wine with long aging potential.
2013 Pinot Grigio Venezia DOC
Region: Friuli Zone: Venezia
Varietal: Pinot Grigio Style: Dry White
This balanced, well-structured white delivers aromas of clean, fresh fruit on the nose, then crisp, citrus notes on the palate with a clean finish. $16.99
2013 Pinot Grigio Colli Orientali DOC
Region: Friuli Zone: Colli Orientali
Varietal: Pinot Grigio Style: Dry White
This golden yellow Pinot Grigio is from the famed Colli Orientali zone world renown for Pinot Grigio. The wine delivers aromas of pear and apple on the nose, a crisp and clean mouth feel with hints of citrus, pear and golden apples. $21.99
2010 Schioppettino DOC
Region: Friuli Zone: Colli Orientali
Varietal: Schioppettino Style: Dry Red, Full Body
This unique, native red delivers spicy aromas of black berries on the nose, and intensely complex hints of black currants and black pepper on the palate—distinctively unique. $26.99
The Old World Italian wines are perfectly structured to enhance traditional holiday dishes. So whether you are hosting the celebration or you are in charge of bringing the wine, invite the Italians to the celebration. The crisp acidity of the whites and the smooth, rich complexity of the reds are perfect accompaniments to your feast. Our wine travels took us back to some familiar families in the Veneto, Piemonte, and Abruzzo regions and introduced us to new families in Tuscany and Friuli Venezia Giulia regions. We brought back some of their favorite food and wine pairings to share.
Contact me if you need a recommendation for a specific pairing. On behalf of our family, and our Italian family producers…Buona Festa and Cin Cin!
If you are serving…We recommend pairing with…
Aperitifs and Appetizers (Aperitivi, Antipasti)
Dry cheeses (pecorino, fontina, romano), Shrimp, or Fish
2012 Zucchetto Prosecco Brut Puro-Fol DOCG
2012 De Angelis Corvi Trebbiano d’Abruzzo DOC
2013 Vigna Traverso Pinot Grigio DOC
Fruit Cocktail or Ambrosia
2012 Sobrero Moscato d’Asti DOCG
First Course (Primo)
Soups or Green Salads
2013 Fontanabianca Langhe Arneis DOC
2012 De Angelis Corvi Trebbiano d’Abruzzo DOC
2013 Vigna Traverso Pinot Grigio DOC
Pasta Dishes
2012 Le Marognole Valpolicella Classico DOC
2010 Fontanabianca Barbera d’Alba DOC
2012 Sobrero Dolcetto d’Alba DOC
Second Course (Secondo)
Roast Turkey or Duck
2009 Fontanabianca Barbaresco “Bordini” DOCG
Lamb, Pork, or Veal
2010 Fontanabianca Barbera d’Alba DOC, or
2007 Sobrero Barolo “Pernanno” DOCG
Roast Beef, or Prime Rib Roast
2008 Le Marognole Amarone “CampoRocco” DOC, or
2008 De Angelis Corvi Montepulciano d’Abruzzo “Elèvito” DOCG, or
2006 Sobrero Barolo “Pernanno” DOCG
2011 Vigna Traverso Schioppettino DOC
Fruit & Cheese (Formaggi e Frutta)
2012 Zucchetto Prosecco Brut “Puro-Fol” DOCG, or
2012 Zucchetto Prosecco Extra Dry DOCG
Dessert (Dolce)
Chocolate anything!
2009 Le Marognole Valpolicella Recioto DOC
Pumpkin, Fruit Pies, or Cakes
We arrived in Tuscany the end of July fully expecting to be doused by the region’s heat and humidity that is common this time of year. Instead, we were greeted by mild conditions more typical of Northern California. You see, it’s been an unusually wet and mild summer in Tuscany. And with that we began our weeklong expedition in search of Brunello and Chianti Classico wines. First stop, the medieval village of Montalcino where we began our search for what is perhaps the most famous of Italian reds—Brunello di Montalcino.
The reputation of Brunello wines dates back to the 16th century. By the late 1800’s Brunello wines had gained international attention, even competing with the well-known French red wines from Bordeaux. Brunello di Montalcino wines were one of the first to receive official designation as a DOC wine, “Denominazione di Origine e Controllata” (meaning the origin is controlled) in 1966; and, in 1980, was the first Italian wine to be granted the highest quality designation, DOCG, (controlled and guaranteed). You can find the complete history of Brunello di Montalcino at the Consorzio Del Vino Brunello di Montalcino. It’s this rich history of making world-renowned wines that allows these wines to command some of the highest prices for all Italian wines.
Standing in front of the Fortezza (Fortress) di Montalcino, built in 1361, and overlooking the vineyards blanketing the steep hillsides you cannot avoid being overwhelmed with the grandeur and history of this district. If you happen to be standing here during the Middle Ages, you would have been concerned about attacks from Siena or Florence; and while I felt fairly secure from Senese attacks this week, the task of finding one exquisite Brunello from the 209 members of the Consorzio Del Vino Brunello di Montalcino that span the 24,000 hectares covering the township of Montalcino seemed formidable. Our five merchant team was up for the challenge, and thanks to Deb’s planning, we set up an exceptional base camp at Castel Brunello, located in the quaint village of Sant’ Angelo in Colle, and overlooking the Tuscan valleys below.
For five days the merchants drove the narrow paved and gravel roads throughout the township meeting with small, family producers with a deep, rich heritage of growing Sangiovese grapes and producing fine Brunello wines. Each family we met consistently greeted us with warmth and hospitality. They wore their love for their land, vineyards and family on their sleeves; and while most already had exclusive contracts with importers, they were proud and excited to share their wines with us.
We met Luca Brunelli at Vinitaly in Verona in April, and we were immediately impressed with the quality of his Montalcino wines. Luca’s winery, Poggio Apricale, is located just a few hundred yards from the Fortezza on a panoramic hillside overlooking the Ombrone valley and river. We spent a wonderful afternoon with Luca, tasting his wines, touring his vineyards, and learning about his deep family heritage in Montalcino. Luca’s mother and father, Anna Sarini and Mauro Brunelli, are both from farming families with deep roots in Montalcino. In 1964, the Brunelli family moved to Martoccia, a small farm of about 3 hectares near the Fortezza. Today, son, Luca, and Maura combine their love of their land and respect for tradition in their care for their vineyards. Their passion and enthusiasm was expressed in every glass we tasted.
Our visit with Luca culminated in an unforgettable lunch he hosted in the home he was born, over homemade pasta and wild boar that was hunted and smoked by his father, Maura. We found our Brunello! Look for Luca’s Poggio Apricale wines to be available to our clients in November.
Drive 70 km north of Montalcino and you arrive in Gaiole in Chianti, the heart of the Chianti Classico district. Statues, portraits, and pictures of the Gallo Nero (Black Rooster) abound; and if you aren’t familiar with the legend of the black rooster click here. A few kilometers south of the village of Gaiole in Chianti, perched on a hilltop, was our destination, Cantalici, Società Agricola L’Antica Fornace di Ridolfo.
I was immediately struck by the 360-degree panoramic views of the Tuscan hills and valleys, spotted with medieval castles and lined with cypress trees. Carlo Cantalici and Angela Butini greeted us warmly and proceeded to tour us through their historic cantina. The original building on the property was a medieval kiln that dates back to 1583. The oldest documentation identifies the building as “Fornace di Ridolfo Zati”, a member of a wealthy Florentine family at that time.
Loris Cantalici purchased the property in 1972; and, along with sons, Carlo and Daniele, have not only restored and preserved the historic ruins, but also built a beautiful wine production facility adjacent to the “Fornace”. Carlo and Angela spent the afternoon with us, sharing their wines, family history, love for their land, and philosophy of winemaking. Our merchant team quickly realized our search for a Chianti Classico was over. Carlo and Daniele’s wines deliver a tasting experience that embodies the essence of this historic district. The Cantalici’s vineyards cover 90 hectares where they cultivate Sangiovese, Cabernet Sauvignon, Merlot, Malvasia and Trebbiano varieties.
The Chianti Classico Baruffo and Baruffo Riserva deliver a distinctive uniqueness and boldness found only in the Chianti varietals from this zone. And, for the “Super Tuscan lover”, I have one word for you—Tangano! This Toscana IGT is “in your face” with fruit, spice, and rich currant flavors. We are very proud to add the Cantalici Family wines to our rich collection of exceptional Italian wines. Look for Cantalici wines to be available to our clients in November. And, don’t forget to look for the Gallo Nero on every bottle!
Warmer weather signals the time to break out the rosato (rosè) wines and begin to enjoy the pink juice with your favorite summer meals. Italy is the second largest producer of rosato wines (source: Italian Wine Central). There are a number of Italian rosatos produced from red varietals in the various regions. Commonly used reds include sangiovese, barbera, and nebbiolo to name a few. This month we take you to Italy’s central region—the Abruzzo—where you will find an amazingly bright, seductive rosato produced from the big red grape of the region, Montepulciano, called Cerasuolo d’Abruzzo (pronounced “chay-rah-swo-lo”). Taste this wine and your will immediately understand the origin for the name. Hint: the latin word for “cherry” is cerasum.
Discovering Cerasuolo d’Abruzzo was one of my most pleasant surprises while exploring the Abruzzo region. My experience with California rosès has not been memorable; but don’t even attempt to compare this juice to any of the California rosè wines. If you approach this wine expecting a light, timidly sweet wine, you will be in for a big surprise. This is a rosè with some depth and muscle. I went to the region with great anticipation of finding the big red Montepulciano, and left in love with both the powerful red and its rosato relative.
Corrado De Angelis Corvi’s Cerasuolo d’Abruzzo is produced from the same vineyards that bring us his flagship Montepulciano d’Abruzzo “Elevito”. This rosato shares the same body, structure, and acidity as its parent Montepulciano red. Corrado selects the ripest of fruit in the last week in September when the fruit brings enhanced complexity, flavor and acidity to the wine. After a very brief maceration on the skins, approximately 4 hours, the juice is fermented at very low temperatures to bring out the most complexity and flavor from the fruit. You are immediately struck by the brilliant salmon red color in the glass. The nose hints of berries and then lands firmly on your palate with crisp, rich cherry, strawberry and raspberry notes and a bold fruit finish.
Corrado’s Cerasuolo d’Abruzzo is a very versatile wine that complements and enhances a wide variety of foods including summer soups, fish, shellfish, risotto, and white meats. Enjoy with appetizers of fresh berries and light cheeses. This is a fantastic wine to serve at your summer BBQ of grilled chicken, oysters, or vegetables. If you are looking for a wine to take to the beach or picnic, don’t look any further. For maximum enjoyment, serve this wine very chilled at 45-50 degrees.
Fire up the BBQ and enjoy!
It’s not often you have a chance to spend a month with an Italian winemaker during his first visit to the U.S. and Sonoma’s wine country, and observe his reactions to the wines, the land, and the people. I quickly realized that this was a special opportunity to view the part of the world I have lived for the past 30 years, through the young lenses of an Italian winemaker. Matteo Pola is 23 years of age and the middle son of the Italian winemaking family at Fontanabianca, in the ancient village of Neive, and with a deep, rich heritage in making world-class Barbaresco wines. Matteo works with his father Aldo and their business partner Bruno Ferro. He is the fourth generation winemaker, and the first to be formally educated in chemistry-enology at a university. When we met in his village in October, he spoke little English, but enough to express a desire to come to the U.S. and learn more. After finishing his coursework in February, Matteo elected travel to the U.S. for an opportunity to live with the family that was importing his family’s wine to California. So, when I met Matteo at International Arrival Lobby G at SFO on February 17th, our month long journey together began.
Through the assistance and generosity of my friends and acquaintances in the industry, I was able to present Matteo with a wide range of experiences our region has to offer. He toured the production facility of a large winery that produces millions of bottles a year, so he could compare them to the methods of his family winery that produces 40,000. He met a Sonoma winemaker of relatively similar size to his, and exchanged their knowledge and experiences. And, he experienced a personal tour of the unique, biodynamic farming methods used by a very successful grower and winemaker in the Sonoma Valley, which are not seen widely in the Sonoma wine country or the Piemonte region of Italy. While each day’s experiences varied, Matteo’s comment, as each day came to an end was always the same, “This was the most amazing day.”
While Matteo studied the wines of Europe, he had never tasted California juice. So, we tasted our way through the Sonoma Valley, with a few excursions through the Dry Creek and Alexander valleys. The objective was to sample the diversity of wines available in the region including Sav Blanc, Chardonnay, Vignone, Pinot Noir, Cab Sav, Merlot, Cab Franc, Zin, Petite Sirah, Syrah, and a spectrum of blends. A stop at a winery producing a wine from an Italian varietal, and yes there are several in Sonoma County, always led to an in-depth discussion and prolonged visit. But it was Barbera that emerged as the common denominator, the international bond and universal language between Matteo and the local winemakers. While they shared their experiences working with this ancient varietal, there was common agreement around how and why the Barbera wines from Sonoma, Barbera d’ Alba, and Barbera d’Asti were dramatically different due to the terroir, climates, soils, and production methods. I was the attentive student for these in-depth discussions, and here is a summary of their sometimes passionate opinions.
Sonoma Barbera is a new world wine that tends to have good acidity that produces and hold bright color in the wine. The acidity also leads to zesty, astringent notes along with spice, blackberries, and greener tannins. The warm growing climate ripens the fruit fast, and sugar levels can climb quickly leading to higher alcohol.
Barbera is native of the Piemonte region. It is the 1st most planted variety in Piemonte and the 6th most planted variety in Italy (Source: Italian Wine Central). Barbera d’ Alba is grown in the cool climate of the Barbaresco, where the fruit ripens more slowly, and alcohol levels tend to be below 14%. This old world wine tends to be soft and velvety in the mouth with aromas of blackberry and anise on the nose, and then lands on the palate with notes of cherry, black currants, chocolate and soft tannins. The wine is softer and more elegant than its cousin a few kilometers north in Asti.
I write this as Matteo’s month long journey is coming to an end. I can’t let him leave without capturing his most memorable impressions and opinions of the past several weeks. Using a mixture of Italian and much-improved English, Matteo expressed his surprise at the diversity of the varietals grown in California, the immense size of the large production facilities, and the importance placed on branding, packaging, and marketing in the U.S. He shared his perception that California Pinot Noir was similar in style to the Barbaresco wines from Piemonte. He was quick to notice the extensive irrigation systems utilized in the California vineyards, as irrigation systems are neither employed nor permitted in is region. Finally, and with a great deal of emotion, he expressed his gratitude for the immense generosity and hospitality shown him by all the winemakers he met. He felt a common bond with each.
I would like to acknowledge with great appreciation the following friends for their kindness and generosity with their time and knowledge: Chris Silva of St. Francis Winery, Chris Benziger of Benziger Family Wines, and Phil Staehle of Enkidu.
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Featured Wine: 2010 Fontanabianca Barbera d’Alba DOC Superiore Variety: 100% Barbera Alcohol: 14% Tasting Notes: rich, fruity aromas of ripe berries, plum and cherry give way to lucious fruit landing on the palate with plum red currant and black cherry. Velvety soft in the mouth and a rich, long finish. Pairing Suggestions: Roasted red meats, ripe cheeses |
Our travels this past year through the Italian wine regions have introduced us to many wonderful Italian families who have taken us into their homes, shared their wines, and shared their families. While we are not able to share this holiday season with them, families from three regions -- Veneto, Piemonte, and Abruzzo -- give us a window into their family traditions through their messages below. Enjoy a glass of their wine while you are reading. It’s the next best thing to being there!
Our gratitude and holiday cheers go to all of our customers who have followed our journey, and to our new friends and families in Italy. We have created memories together that will last a lifetime! May you all have a safe and peaceful holiday season!
-The Chigazola Family
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The Corsi Family at Le Marognole
By Eleonora Corsi
“Christmas at Le Marognole Winery, with the Corsi’s family, starts with preparation from the 24th December: this is the day that we dedicate to prepare everything for the Holy Day. The whole family is reunited and everybody has his own task for the success of the lunch.
Everything is hand-made: somebody prepares the starters, some other the pie with ragout. Someone cares for the broth (made with capon and with beef meat).
Then the broth is served with tortellini, and the capon is stuffed with a mix of breadcrumbs, garlic, parsley, capon livers, eggs, Parmesan, pepper and salt. The capon then is parched.
The beef-meat is served warm, accompanied by a “pearà sauce” (special sauce of Verona made of bread crumbs, broth, many pepper and cooked for long time) and with horseradish sauce, along with seasonal fresh and cooked vegetables. The typical desserts from Verona served by Christmas lunch are “nadalin” and “Pandoro”.
The whole lunch will be accompanied by Le Marognole wines, of course, starting with Classico for starters and first courses, and passing to Ripasso, “el Nane”, and Amarone for the second courses. Nadalin and Pandoro are enjoyed by drinking Recioto. And at the evening it starts again for dinner with Risotto all’Amarone and the meat that has been leftover at lunch!
Buon Natale e Buon Appetito”...Eleonora & Fabio Corsi
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The Pola and Bruno Families at Fontanabianca
By Luisella Pola (translated from Italian)
“On Christmas Eve we are with our families to unwrap the presents and exchange greetings. The following day, December 25th, we find ourselves again with the family to have lunch together. The Christmas typical Piedmontese menu is Agnolotti [a type of ravioli from the Piemonte], Brasato al Barbaresco [pot roast cooked in Barbaresco wine], bunet [typical sweet, chocolate pudding with hazelnuts] and seasonal fruit. [Each course] is matched [Fontanabianca] red wines Barbera D’Alba, Nebbiolo and Barbaresco “Bordini”, of course. It's a day of rest and family togetherness. After lunch it is our habit to play bingo or cards.
Salutì,
Luisella” (Left to right, Luisella & Aldo Pola, Stefania Ferro, Bruno Ferro)
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The Corvi Family at De Angelis Corvi
By Corrado De Angelis Corvi (translated from Italian)
“We gladly [share] our Christmas traditions that are about to come; and on this occasion, I express to you and your family best wishes also from mine. The anniversary is being felt on the eve of Christmas, the evening of the 24th, we meet at home with our closest relatives, we make “una cena di magro strettissima” [a"light" dinner], (i.e. without meat), spaghetti with tuna and olives, salt cod all'ascolana (with raisins and pine nuts), boiled or fried fish, with some small sweets, [paired with] wine, strictly Trebbiano d'Abruzzo. Then after a short prayer before the “presepio” [Nativity scene], with the kids each holding a candle, we all go to Midnight Mass at the Cathedral of Ascoli.
The next day, December 25th, as soon as we awake, we exchange large and small gifts around the tree. Then we go to our own country house, for lunch, always with the family. [Food] abounds a bit too much, such as Cappelletti in brood [meat filled pasta in broth], “timballo di all'ascolana’ [pasta], “olive fritte allascolana” [fried olives of Ascoli], other types of fried, “arrosto di tacchino” [roasted turkey], desserts of all kinds, and [paired with] the wines Cerasuolo and Montepulciano d'Abruzzo, all in great serenity. The afternoon pastime for all is bingo that we play at home with the same folders and numbers that was used by our ancestors in [the year] 800. To you and your family the most sincere wishes for the upcoming holidays.
Cari Salutì,
Corrado”
Whether you are in charge of bringing the wine or providing the food, liven up the experience this year and bring some Italians to the table! The Old World wines of Italy have never been more popular, and it is for good reason. The 20 wines regions of Italy offer an enormously diverse range of varietals, that due to the different terroirs, offer unique blends of tannins, acids, and sugar levels that pair perfectly with food. The Old World Italian wines are crafted to accompany food. There is an Italian wine for every dish!
I have been very fortunate to have met 10 marvelous winemaking families from 6 very different wine regions of Italy. It is with great pride that I am able to offer their wines to you for your enjoyment with your holiday festivities. On behalf of their families and mine, Buon Natale and Buon Anno!
-Cin cin!
If you are serving... We recommend pairing with...
Aperitifs and Appetizers (Aperitivi, Antipasti)
First Course (Primo)
Second Course (Secondo)
Fruit & Cheese (Formaggi e Frutta)
Dessert (Dolce)
