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!

Once upon a time there was Valpolicella

Valpolicella wetaste.wine

In January our journey takes us to the valley of many wineries: Valpolicella!

Valpolicella is the hilly area between the Lessini mountains and the Verona plain. It stretches from the Adige river to the Soave hills. These hills have always been a paradise for viticulture. It is here that the famous indigenous triad of Corvina, Corvinone and Rondinella is born, the grapes that traditionally make up local wines, and that are just perfect for the practice of drying. Amarone, the most renowned wine of Valpolicella, and one of the most iconic wines of Italy is vinified with dried grapes and was actually… A “mistake”!

Until the 1940s, the grapes were dried in the drying rooms, and subsequently pressed for the production of Recioto. A sweet wine.  After the war, during the German occupation, the barrels containing the fermenting wine were kept in hiding places. Not always easily accessible. Sometimes it happened that the wine completed fermentation and the sugars were completely unwound. The result was therefore inevitably a dry wine. Today, in fact, Amarone is still called Recioto scapà (run away) in local dialect.

The raisins are used for the production of Amarone, Recioto and Ripasso. But a special mention should be the Ripasso. A basic Valpolicella that comes into contact with the marcs of amarone or recioto and partially acquires their aromas and structure. Wines of great concentration and complexity such as these coexist with classic Valpolicella. Wines of great freshness, slender body that are so pleasant and easy to drink. In recent times, a great deal is dedicated to the experimentation and production of sparkling wines and white vinification with the native grapes of the area.

Experiments that offer countless possibilities for food-wine pairing both with traditional meat and fish dishes, but also with Asian cuisine. Classic Valpolicella and tataki tuna? A match made in heaven!

For those lucky ones waiting for the wine box with the wines of Valpolicella, be patient, it is close! Those who have missed this important stage, can contact us directly.