The Portinari Winery – March

portinari

The Portinari winery is located at the foot of the Brognoligo hills, near Monteforte d’Alpone. In the early 1980s Umberto decided to personally cultivate the family vineyards, even if he didn’t have any first-hand experience as a winemaker. He was well aware of the small size of the company but he also knew the particular features of his vineyards. Since the 80’s he has been enthusiastically busy with cultivating garganega and making his own wine.

For some years now, Umberto has been supported by his daughter Maria and son Silvio in the vineyard, in the cellar and with marketing activities. With their youthful enthusiasm and new ideas, they are pursuing the dream of bringing their Soave wine to success.

The company is characterized by its small size, 4 hectares, and is divided into two plots: Ronchetto and Albare. The Albare vineyard is located in the flat area to the left of the Alpone stream and was planted in 1987 on alluvial soil rich in clay. In this vineyard the ‘Reasoned Double Maturation’ technique is applied. The different levels of ripeness of the grapes are obtained by cutting the vine shoot. The branch is cut in such a way as to leave about half of the clusters fed by the sap on the vine (these tend to overripe), the other half remains in the vineyard and the withering process begins.

The Soave DOC Albare and the Soave DOC Santo Stefano both come from the Albare vineyard. These are the two labels we have chosen for your Discovery tasting option!

 

Soave D.O.C. “Albare”

albareGrapes: Garganega.

The aromas are enhanced by the “Reasoned Double Maturation” technique.

The wine is made with grapes at two levels of ripeness, withered and overripe, pressed and vinified together. The vinification takes place in steel containers at a controlled temperature.

This garganega is truly first class, with a continuous progression of olfactory and gustatory facets. We liked its balance made up of contrasts: ripe and crunchy fruit, its sapidity and its honeyed tones, toasted fruit and citrus fruits. Everything works great together, and even better when paired with a shrimp Pad Thai, with a nice sprinkling of roasted peanuts.

 

 

 

Soave D.O.C. “Santo Stefano”

santo stefanoGrapes: Garganega.

It is obtained from the late harvest of “Reasoned Double Maturation” grapes around mid-November.

It ferments and ages in small oak barrels for 24 months. Afterwards, it ages another 24 months in the bottle.

A beautiful and very well-balanced structure for this garganega. The nose immediately offers aromas of bread crust and peanut butter, followed by fresh hints of aromatic and balsamic herbs. In the mouth it is well rounded with a pleasant alcohol content. Versatile with food pairing in general, for us a winner with roasted rabbit with thyme and rosemary.

The Tessari Winery – March

cantina tessari

The winery we have chosen for our Nature wine box, Cantina Tessari, was established in 1933. Antonio Tessari started the company in a small “caneva” (cellar), dug by hand with a pickax and a just a few tools. Antonio wanted to promote the passion felt by the “Grisela’s”, the nickname for the Tessari family. This name comes from the greyish blondish color of the hair all the members of the family had.

Aldo and Bianca, “the mother and the father” as their children call them, with many sacrifices have made the winery grow and transmitted the passion for Garganega, creating the first Recioto, still produced by the winery today. Today it is the turn of the third generation, Antonio, Germano and Cornelia, to carry on this important family business and tradition. Starting with the promotion of the land in which they live and its precious fruits in Italy and in the world. Activities that they follow every day with care, extending their proposal also to hospitality thanks to Corte Grisela, Bed&Wine. Relaxing days and good wine, what a mix!

Here are the wines we have chosen for you:

Avus – Garganega on lees

avus

Garganega single variety re-fermented on lees  as it was once done before the modern techniques of sparkling wine. The second fermentation is obtained by adding recioto di Soave to the bottled wine, making it a true and complete expression of its terroir.

It is simple yet interesting, and pleasantly drinkable. The bottled wine has rested in the cellar and has not been filtered, which is why it has a slight deposit at the bottom of the bottle given by natural yeasts. These yeasts naturally preserve the wine and protect it from oxidation.

How to serve it?

First of all, we recommend flipping the bottle gently: with this operation the lees is suspended in the wine, which will give it its distinctive hints of yeast and bread crust. We also suggest chilling the wine to help dissolve the carbon dioxide and slowly uncorking the crown cap. Time to taste now: cheers!

We like to think of Avus as the perfect wine for a savory snack or a spring pic nic. Focaccia bread, cheese, cold cuts and your favorite pizza. He made us forget the 5 o’clock tea for good!

 

Tre Colli Recioto di Soave DOCG

reciotoIt comes from the three hills owned by the Tessari family. The grapes suitable for the production of Recioto are selected before the harvest. Only the best grapes can be left to dry until February. To ensure identity and terroir, only the native Garganega variety is used. The volcanic soil, rich in basaltic rock, transfers clear mineral aromas, which give the wine a fresh and pleasant character.

This recioto has a bright and sunny golden yellow color. The nose has an intense aroma of exotic fruit and spicy notes. It has a harmonious and velvety flavor with a particular note of toasted almond. It is enveloping and sweet, but also fresh and sapid. The right balance of sweetness and elegance makes it particularly inviting.

Tessari’s recioto is a star of versatility. Sip it while reading a good book, try it with a blue cheese (or blue goat cheese!), dry pastries or an apricot tart. Its perfect combination is with Reciotina, a sbrisolona shortbread with almonds and recioto. Since Easter is coming pair it with Colomba, the typical almond glazed cake with candied apricots. It will be the perfect end to your festive meal!

The Pegoraro Winery

pegoraro wetaste.wine

The Pegoraro winery is located in Mossano, a small pearl of the Berici Hills, where ​​the most characteristic vines of this area, Tai Rosso and Garganega find their perfect location. The winery is housed in an ancient convent dating back to 1200, which over the years has become a home, wine cellar and today also a welcoming space for tasting. Pegoraro is an enthusiastic and busy family-run winery, backed by the experience of years spent among vineyards, barrels and bottles. They have been able to look ahead by renewing winemaking spaces and technologies. The vineyards extend for eight hectares on the hills of Mossano, among woods and crops, in the south-eastern part of the Berici Hills, in the heart of the DOC.

The soils are mainly clayey-calcareous and tuffaceous. The planting layouts include 60-year-old vines as well as new vineyards where Guyot, and pergola alternate in the absence of irrigation. For the quality of the wine,at Pegoraro they consider the vineyard of primary importance, and they have chosen organic fertilization, manual weed mowing, optimized management of plant diseases with natural products to ensure excellent biodiversity.

For our Discovery wine tasting option box we wanted to choose two unusual variations of red Tai. Both enhance the intrinsic qualities of this vine, revealing its potential and versatility at the same time.

Tai Rosso Spumante Brut

Rosè Brut martinotti method enhances the freshness and fruity notes of Tai. We liked its fine and persistent perlage and its enveloping nose of citrus, small red fruit and aromatic herbs. Irresistible with spunciotti with creamed cod!

  • Grape variety – Tai Rosso
  • Alcohol content – 11,5% Vol.
  • Serving temperature – 6/8°C
  • In the vineyard – Guyot trained vines on medium-textured soils, located in the hilly area of ​​Mossano. The average production is 100 quintals \ ha with a yield of 70% in wine.
  • Harvest – The grapes are hand picked and selected in late September and early October.
  • Vinification and aging – Short cold pre-fermentation maceration, the skins are then separated and fermentation is completed at a controlled temperature. The wine rests for five months in steel barrels and then moves on to the sparkling process in autoclave for four months.
  • Characteristics – Wine with fresh and fruity notes that find new expressions here and make it ideal as a welcome aperitif but also to accompany delicate dishes. Its color is pale ruby, at the same time bright and lively. The aromas are intense, vinous and fruity. When tasted, the effervescence is enveloping, it is a medium-bodied wine with a very light residual sugar that makes it fall into the Brut category.

Rovea

Rovea showed us the more structured and complex side of Tai. The ruby ​​red color is fascinating as its aromas of small black fruit, violet and sweet spices. The tasting revealed a perfect balance with every sip, and a really pleasant finish. We liked it with boiled meat and pearà, especially withmarinated tongue!

  • Grape variety – Tai Rosso
  • Alcohol content – 13% Vol.
  • Serving temperature – 16/18°C
  • In the vineyard – Guyot trained vines on tuffaceous soils of origin volcanic, located in a hilly area in Mossano. The average production is 80 quintals \ ha with a yield of 60% in wine.
  • Harvest – The grapes are harvested and selected by hand in the first days of October.
  • Vinification and aging – Fermentation takes place at a controlled temperature with long-term maceration. After fermentation / maceration the wine rests in semi-new tonneaux and barriques for twelve months. A further rest in the bottle follows.
  • Characteristics – Full ruby ​​red, with moderate transparency.
    On the nose, fruity aromas of ripe black cherry, black currant and blueberry and light floral notes of violet and rhododendron. Spicy hints of white pepper, cinnamon and cardamom also make their way. It is soft and full, with a correct mineral flavor and fruity returns capable of creating interesting alchemies and making the closure very pleasant.

The Pialli Winery

pialli wetaste.wine

The Pialli family has been producing wines since the 1960s. Both grandparents Silvio Tognetti (CìoBacaro) and Gregorio Pialli owned small vineyards and each made and sold their own wine. Typical productions, at that time, were Tocai Rosso and Garganega. In 1999 both grandparents stopped their activities and in 2001 the new generation began the transformation of the company by combining the two properties into a single winery, focusing exclusively on the vinification of Tocai Rosso di Barbarano. The vineyards were immediately converted to organic. Today the company has 4.5 hectares of vineyards for a total annual production ranging from 13,000 to 20,000 depending on the vintage. It is now led by Alessandro Pialli, both in the vineyard and in the cellar.

The company and the vineyards are located on the east side of the Berici Hills, in the old cliff where the sea in ancient times carved out slopes and vertical walls. The soils in this area are very particular, varying from the classic clayey red soils typical for the Berici hills to become drastically calcareous with white and pink flakes. Today Pialli works 7 plots with different terrains and different exposures. After many years of testing and experimentation they have come to produce 4 types of Tai Rosso, each of which conveys the characteristics of its own terroir.

We have chosen 4 labels for our Nature and Magnificent wine tasting option boxes:

Rosso Calbin 2019 – Tai Rosso IGT Veneto

The red Tai in its traditional version but with a modern twist. The red Tai 4.0. Rosso Calbin presents the best young and varietal traits of this grape. The nose immediately presents bloody and peppery notes typical of red Tai, together with floral notes of violet and fruity notes of small red fruits. The freshness and minerality of this wine are remarkably balanced. Our suggestion is to play with the serving temperatures to discover its versatility. Try it at about 14 degrees for an aperitif and at about 18 degrees with a boiled or a grilled meat. In both cases it will not be forgotten!

  • Grape variety – Tai Rosso
  • Alcohol content – 12,5/13,5% Vol.
  • Serving temperature – 16°C
  • In the vineyard – Spurred cordon, guyot
  • Harvest – By hand in small boxes
  • Vinification and aging – One week maceration in steel tanks, spontaneous fermentation with indigenous yeasts. Six months in 500 liter and 15 hl French oak and cherry barrels
  • Characteristics – Fruity and soft wine

Cio Bacaro 2017 – Barbarano DOC Colli Berici

The red Tai reserve of the Barbarano sub-area. It shows structure and complexity while maintaining a masterful balance. It immediately strikes with a powerful sip and gives way to freshness and peppery returns, intoxicating the nose with spicy notes and ripe red fruit. A real star of the show!

  • Grape variety – Tai Rosso
  • Alcohol content – 14% Vol.
  • Serving temperature – 18°C
  • In the vineyard – Spurred cordon, guyot
  • Harvest – By hand in small boxes
  • Vinification and aging – Two weeks maceration in steel tanks, spontaneous fermentation with indigenous yeasts. 18 months in 500-liter French oak barrels and subsequent aging in the bottle for 12 months
  • Characteristics – The maximum expression of Tai Rosso, the great native grape of the Berici Hills

Gregorio 2015 – Barbarano DOC Colli Berici

The best Tai of the company, an idea that came to Alessandro after his oenological studies in Verona, the land of Amarone. His bet on the withering of the red Tai was perfectly successful for us. A tribute to his grandfather Gregorio, and he could only be proud of it. Withering in plateaus and a long fermentation in exhausted woods that gives us a Tai of an unprecedented complexity, full of personality and character. It gave great satisfaction with a well-sauced veal with tuna sauce, made without shortcuts and with all the trimmings.

  • Grape variety – Tai Rosso
  • Alcohol content – 16% Vol.
  • Serving temperature – 18°C
  • In the vineyard – Calcareous marly soils and red clays full of skeleton; spurred cordon, guyot
  • Harvest – By hand in small boxes
  • Vinification and aging – Natural drying for about 1 month. Maceration for 3 weeks in oak vats. Aging for about 30-36 months in 500-liter French oak barrels and subsequent aging in the bottle for 6 months
  • Characteristics – In the earth and in the glass, from a young, pale wine in color to a great red from aging. Gregorio, Tai at maximum power, structured, but elegant, delicate, yet powerful, is the result of a perfect ripening of the best grapes, slightly dried and long macerated

Ombre d’ambra 2017 – Garganega IGT Veneto

A garganega that will remain in your thoughts. A maceration that gives intense sweet aromas of orange blossom, honey, vanilla and is kept alive by a wonderful acidity and minerality. The mouth finish is pure almond, typical for this variety. We recommend it with rabbit stew, as long asyou don’t finish the bottle while you are still cooking!

  • Grape variety – Tai Rosso
  • Alcohol content – 12,5% Vol.
  • Serving temperature – 10/14°C
  • Harvest – Late harvest
  • Vinification and aging – Maceration for 2 weeks and spontaneous fermentation with indigenous yeasts followed by aging in barrique for 15 months
  • Characteristics – Amber yellow color, floral and fruity aromas

An Ancient Land of Wines: Soave

Soave WeTaste.Wine

Here we are, ready to explore the territory that you will taste in March!

Let’s start with some history. Did you know that the first census of the Soave Classico hills dates back to the Napoleonic period? That’s right and very little has changed since the time regarding the relationship between the local economy and the vineyards, indeed it is a bond that has been consolidated over time. Viticulture is a cornerstone of the culture and economy of these places, lying in the east of Verona, where the Garganega grape reigns supreme.

In fact, in 2016 the Italian government declared the Soave vineyard hills a “rural landscape of historical interest”. As described by the Consorzio Tutela Vini del Soave, in 2017 FAO invited this territory to participate in the Global Heritage Agricultural Heritage Systems program. The following year, Soave was declared the 53rd world site, the first in Italy, as a world heritage site linked to viticulture. The historical features of this area are the Veronese pergola, the system of dry stone walls and terracing, the drying and Recioto di Soave and an important cooperative dedicated to cultivating grapes that grow mainly on volcanic and calcareous soils.

As anticipated, the March expeditions of our Discovery, Nature and Magnificent tasting itineraries will be dedicated to wines from the Soave area. Ready to find out which wineries and which labels will be able to keep you company on your tables? Haven’t you chosen your tasting option??? No problem, you still have time!