Club Corner
Italian Wine Club October 2026
ABRUZZO Abruzzo may be only a few hours east of Rome in central Italy, but it’s a whole ‘nother green world. The region squeezes three national parks, 38 nature reserves, and a whopping 75% of the flora and fauna on the continent into the space between the Apennine Mountains to the west and a long Adriatic coastline to the east. A third of its 4,900 square miles consists of officially protected land, and two thirds are covered by rugged peaks, which provide great (if labor intensive) conditions for viticulture. Thin soils, big diurnal temperature shifts, and cool mountain air currents, moderate the temperatures in the vineyards on the slopes furnish an ideal microclimate for the vines. Closer to the coast, the climate becomes wetter and more temperate, receiving a decent amount of annual rainfall. So it’s no surprise that Abruzzo goes way back with wine. Officially, the local tradition starts with the Etruscans in the 6th century B.C.E., but there is evidence that vine growing began in the 4th century B.C.E., when a sweet, Moscato-style grape called Apianae was grown. It is also believed that when Hannibal made his epic journey over the Alps, his soldiers were given Abruzzo wine from Teramo (historically known as Pretuzi). Whatever the case, today Abruzzo ranks fifth amongst Italy’s 20 regions in terms of wine production per annum - which is remarkable given its relative size: Tuscany has twice as much land under vine and makes far less. This is due in part to the high permitted yields of Abruzzo's main DOC region (as much as 100 hectoliters) as well as the government mandated use of high-producing tendon vine-training systems installed in the 1970s. This fecundity arguably comes at the expense of diversity though: more than ⅔ of Abruzzo’s juice is made by co-ops and/or sold in bulk to negociants for blending elsewhere - in Tuscany, Piedmont or Veneto. Abruzzo’s two most famous red and white varietals: Montelpuciano D’Abruzzo* and Trebbiano D’Abruzzo, respectively, account for a combined 86% of all plantings. Our red this month is indeed a classic Montepulciano D’Abruzzo from the excellent Tiberio winery. For the white however, we have a new (to the club - it’s ancient actually) indigenous varietal called Cococciola. Bright, clean and dry, it is great for the belated summer weather we are experiencing right now. Salute! Alan Hicks - PlumpJack Noe Wine Buyer *(Forever fated to be confused with Vino Nobile di Montepulciano, a famous wine from the Tuscan medieval town Montepulciano that is mainly produced with a local Sangiovese clone known as Prugnolo Gentile. In fact, the grape Montepulciano is not grown in the town of Montepulciano at all, despite being widely planted all over Central Italy – in Marche and Emilia Romagna, for instance - and having more than 50 DOCs dedicated to it.) Tiberio Montepulciano D’Abruzzo 2023 Region: Abruzzo, Italy About the Winery: Inspired by his discovery of a very old plot of Trebbiano Abruzzese vines, in 2000 Ricardo Tiberio purchased 39 hectares of prime vineyard land at 50 meters above sea level, twenty-three miles inland from the coastal city of Pescara, near the lovely medieval hillside town of Cugnoli. Guided by decades of personal experience, Riccardo planted a selection of indigenous varieties matched to the different soil characteristics in the vineyard. Montepulciano, Trebbiano Abruzzese, were planted along with Pecorino from ancient vines in the property. Experiments with small plantings of international varietals were also undertaken. And so it was that when Tiberio released its first vintage in 2004, the wine cognoscenti took notice of Tiberio’s mineral whites and fruit forward reds. In 2008, Riccardo Tiberio handed over the reins of the winery to his highly competent children, daughter Cristiana and son Antonio. The role of viticulturalist goes to Antonio while Cristiana handles the winemaking duties. She is a chemistry graduate with training stints in Champagne and Australia backed by repeated visits to the Mosel and Chablis. In 2011 she took over all the winemaking duties and is now solely responsible for the wines made at the estate. At that time, Antonio and Cristiana also decided to uproot the international varieties and to replace them with more Pecorino and Trebbiano Abruzzese. They chose to use massal selections from their oldest vines because over the years they found that their massal selections gave much deeper, more complex, and altogether better wines than those made from clonal selections. About the Winemaking: Hand harvested in October. Fermented in temperature controlled stainless steel tanks using only indigenous yeasts for 15 daysSpontaneous malolactic fermentation in stainless steel. Aged in tank and bottle 3 months 100% massal selection Montepulciano d’Abruzzo; alcohol: 14.5%; vines averaging 63 and over 20 years old grown in 2 plots at 1150 feet/350 meters altitude; hand harvested; fermented in stainless steel using only indigenous yeasts for 15 days; spontaneous malolactic fermentation in tanks; aged 3 months in stainless steel tanks and bottle. Tasting Notes: Violet tinges in brilliant, deep red-ruby color. Refined and elegant, yet saturated and intense aromas and flavors: sour red cherry hints, blueberry, violet and flint. Mouthfilling with smooth tannins and a fresh long finish. Winemaker: Cristiana Tiberio Price per bottle / varietal $35.99 100% Montepulciano D’Abruzzo Suggested Food Pairing: Bucatini alla Amatriciana, pappardelle with wild boar ragù, arrosticini, barbecue, shepherd's pie, stuffed baked potato, aged cheddar, roasted mushrooms. Ciavolich Cococciola Colline Pescaresi IGP 2025 Region: Abruzzo, Italy About the Winery: : The Ciavolich family traces their roots back to Bulgaria in the 1500s. A family of wool merchants by trade, they eventually left their homeland to escape the Saracen invasion. They settled in Miglianico in the province of Chieti around the year 1560. In 1853, they built their first wine cellar which still stands today as one of the ancient winemaking landmarks of the Abruzzo region. The cellar was built underground beneath Via Sud and connects to the barrel rooms under the palace. A wide cave on the Eastern wall of the winery was expanded during the Nazi occupation and reached under the convent of Suore di Sant'Anna. This tunnel was used during WWII as a bomb shelter until the family was finally forced from the estate in December 1943. At the end of the war, the family returned to Miglianico. Life and winemaking eventually began again. In the 1960s the family inherited from Donna Ernestina the Loreto Aprutino estate in the province of Pescara. Since 2004, the estate has been run by Chiara Ciavolich and her husband Gianluca. They have brought a modern approach with traditional philosophy to the viticulture and winemaking. Sustainable methods are employed both in the vineyards and throughout the entire winemaking process. About the Winemaking: This Coccocioal comes from one hectare of pergola abruzzese planted in 1985 in Loreto Aprutino’s estate. Its thick, green coloured bunches are hand harvested and immediately taken to the winery to be destemmed and softly pressed. The must is fermented in inox vats under controlled temperature with the help of selected yeast. Finally the wine is aged for at least four months before being bottled. Tasting Notes: Characterized by a soft straw yellow colour with green notes, citric and green fruit aroma. A well balanced acidity followed by a good persistency marks it on the palate Winemaker: Chiara and Gianluca Ciavolich Price per bottle/varietal $26.99 100% Cococciola Suggested Food Pairing: Battered courgette flower stuffed with burrata (see recipe), potato gateau, crispy vegetables. Zucchini Flowers Stuffed with Burrata Cheese and Dried Tomatoes (serves 4 as appetizer) INGREDIENTS 8 Zucchini Flowers 4 Dried Tomatoes 2.5 oz Burrata Salt to taste Sunflower Oil ½ cup Ice Sparkling Water 4 Ice Cubes 1 Yolk A Pinch of Salt 3.5 oz White Flour Instructions Wash the zucchini flowers by soaking them in cold water. Let drain on a cloth. Using your hands eliminates the pistil being careful not to break the flower. Drain the sun-dried tomatoes to eliminate oil and cut them in half. Slice the Burrata Cheese. When the flowers are dry, fill them opening them very carefully. To close the flowers make a twist with your fingers, then set aside your stuffed zucchini flowers. How to prepare a crispy batter In a bowl mix yolk and flour. Add ice water and ice cubes. With a whip mix the ingredients to obtain a liquid batter without lumps. A tip: before using the batter you have to see some bubbles on the top. In a pig pan heat the oil to 350° F. In a bowl put some flour: put the flowers in the flour before soaking them in the batter. Drain the excess batter, andfry your flowers until they turn golden brown and crispy. Salt and serve hot.
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October 2025 Italian Wine Club
The Molise Conspiracy Whenever I have the bad idea to generalize about Italian wine, I end up paraphrasing Rick describing Captain Renault in Casablanca - Italy is just like any other wine destination, only more so. More grapes, more regions, more history, more passionate arguments conveyed via florid hand gestures. Impossible to pin down, sum up or exhaust, Italian wine presents such a vast and variegated world of its own that we have to narrow our focus just to make it manageable. So in IWC we depict a different region each month. There are 20 in total and during the years I’ve been selecting wine for the club we have visited them all — except one. The good news is we are finally headed there this month. The catch is that it may not actually exist. Materially and administratively, Molise consists of 1,722 square miles of mostly mountains in south-eastern Italy, bordering Abruzzo to the north, Apulia to the east, Lazio to the west, and Campania to the south. It is Italy’s newest region, having been a part of Abruzzo until 1963, and definitely its most ontologically unsteady. In the past decade or so, Il Molise Non Esiste (Molise Doesn’t Exist) has become kind of a cultural phenomenon in Italy, starting as a hashtag before spawning books, songs, videos, theatrical monologs, news articles, slogans (Molisn’t) and merchandise. A YouTube video from 2015 — IL MOLISE NON ESISTE!! – has 1.6 million + views, more than five times the 305,000-strong population of Molise itself. This is progress, according to some residents: “Ten years ago, when I would tell other Italians that I was from Molise, they would give me a blank expression. They literally had never heard of us,” said one local. “Now when I mention Molise to them, they laugh and say Molise doesn’t exist.” I suggest everybody go there and decide for themselves. Though not easy to get to — there is no airport or major highway — I bet it's worth the effort. Made up of picturesque villages, mountains, lakes and the Adriatic coastline, it boasts the oldest continuously operating bell foundry (est. 1339) in the world, which is also Italy’s oldest family business (it supplies the Vatican, which is quite an endorsement, bell-wise); A Rejecelle which, at 34 cm wide, is Italy’s narrowest street; and this Narnia-ish fairy-tale cathedral, which should star in the movies. There’s also wine, though it is appropriately difficult to locate outside Molise. I’ve made occasional efforts over the years and even carried a Tintilia (an autochthonous red grape) once, but nobody’s ever put a white in front of me (though they exist, apparently.) Rather than wait any longer, this month I decided to go with a white selection from next door in Abruzzo which, despite being totally delicious, is frustratingly one-dimensional in terms of its consensus object permanence. The red is actually from Molise though, originating from the village of Monteroduni in the Isernia province (Molise has two provinces: Campobasso and Isneria, the latter is the least populated of Italy’s 110 provinces.) The grape is Montepulciano, one of Italy’s most planted red varietals, most notably next door in Abruzzo, but with a unique richness, density and mineral character born of the mountainous marly soil where it starts. Salut! Alan Hicks Wine Buyer - PlumpJack Noe Valley Terraviva Ekwo Pecorino 2022 Region: Pecorino d'Abruzzo DOC About the Winery: Pietro and his two children, Federica and Francesco, are the forces behind Terraviva, an organic and biodynamic farm nestled near Teramo, Abruzzo. Their vineyards benefit from the cold winds descending from the Gran Sasso mountains and the tempering influence of the Adriatic Sea. Winemaking is overseen by Francesco Bordini and based on minimal intervention, using only estate-grown organic and biodynamic grapes fermented with natural yeasts, and minimal sulfites added at bottling. Each plot is harvested separately, resulting in wines with crisp varietal character, vibrant freshness, and exceptional balance. Situated in the pristine hills of Tortoreto within the Colline Teramane DOCG area, Terraviva enjoys an ideal environment for crafting wines that reflect their terroir, influenced by the Adriatic sea and wind. With a focus on native grapes like Trebbiano, Pecorino, Passerina, and Montepulciano, Terraviva's goal is to express their unique terroir. Spanning 22 hectares in a single block, their vineyards are meticulously tended to maintain the integrity of each plot, ensuring the highest quality in every bottle. About the Winemaking: The harvest is done manually and the fruit is placed in small crates. Separation of the stalks and gentle pressing to respect the integrity of the grapes. The crushed grapes are gently pressed. The resulting must is then decanted into steel vats. Fermentation is spontaneous, with indigenous yeasts, at a controlled temperature of 16° C. The wine ages for 6 months in stainless steel before bottling. 100% Pecorino. Tasting Notes: Focused and linear with mouthwatering salinity, generous texture and well integrated notes of lemon pith, ginger, beeswax and orchard fruit. Winemaker: Francesco Bordini Price per bottle / Price per case $31.99/345.50 Suggested Food Pairing: Light sheep and goat cheeses; fish crudo and ceviche, fried calamari or shrimp or vegetable tempura, Thai noodle dishes. Cavatell w/ Broccoli (see recipe) Campi Valerio Sannazaro 2019 Region: Montenoduri, Molise About the Winery: The Valerio family has cultivated vineyards since 1974, but officially founded Campi Valerio in 2004 on land with centuries-old roots. Once part of a 17th-century estate established by Prince Giovanni Pignatelli, the estate in Monteroduni, Molise now spans five vineyards. Campi Valerio champions the region’s native varieties—Tintilia, Falanghina, and Montepulciano— crafting wines that reflect their unique terroir. With deep respect for tradition and a focus on sustainability, the winery blends old-world practices with modern techniques to produce distinctive, expressive wines. The name "Campi Valerio" honors both the family and their land—a proud symbol of Molise’s rich viticultural heritage. About Winemaking: Grapes grown in the Monteroduni area, which is about 10h and 273m above sea level. Medium textured soil, mainly clay.Stainless steel vinification, alcoholic fermentation in stainless steel entirely malolactic fermentation carried out in barriques. Tasting Notes: Deep ruby red with an alluring bouquet of black currant, black cherry, plum and ripe red fruits. Delicious flavors of black cherry and plum with subtle hints of vanilla and herbs. It is smooth and rounded with firm, yet soft, tannins. It is well-structured with excellent balance and is more complex than its counterpart, the Calidio Rosso. Winemaker: Antonio Valerio Price per bottle / Price per case $22.99/$248.30 Suggested Food Pairing: Winter Vegetables (Brussel Sprouts, Fennel) Ragu alla Bolognese Pizza with Mushrooms or Sausage Grilled or Barbecued Meats Cavatell w/ Broccoli (see recipe) Cavatelli with Broccoli Molise, like the rest of Italy, apparently has great food pretty much everywhere you go. It is the birthplace of Fusilli pasta and cavatelli (pronounced ‘cavetiell’ locally) is also quite popular and this is a classic simple and delicious version w/ broccoli and red pepper flakes. Ingredients 3 tbsp light olive oil (refined, not extra virgin) 1 pound broccoli 4 cloves garlic (minced) 1 pound cavatelli Kosher Salt ½ tsp black pepper 2 tbsp parsley 4 tbsp Parmesan Instructions 1. Using a sharp knife, cut off the broccoli florets where its stem meets the stalk. Then cut the florets into bite-sized pieces and set them aside. 2. Peel the stalk, and cut it into ½-inch slices. Set aside separate from the florets. 3. Cook cavatelli in a large pot of salted water until just under al dente. Reserve a half cup of pasta water before draining and set it aside. 4. Heat the oil in a deep skillet with the oil, over medium heat. 5. Add the broccoli stems to the pan with the oil (leaving the florets behind) and saute until tender with a little bite, then add the florets to the pan with a pinch of salt. Toss together, and cook until the florets are just underdone. 6. Add the garlic and cook until fragrant (about a minute). 7. Add the cavatelli, pepper, parsley, and grated parmesan cheese. Toss to coat, adding the reserved water as needed to loosen the mixture. 8. Cook until the pasta and broccoli are cooked to your liking. Taste for seasoning and add more salt as needed before serving. 9 Serve with more grated cheese.
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Italian Wine Club September 2024
ABRUZZO Abruzzo may be only a few hours east of Rome in central Italy, but it’s a whole ‘nother green world. The region arranges three national parks, 38 nature reserves, and an amazing 75% of the flora and fauna on the continent into the space between the Apennine Mountains to the west and a long Adriatic coastline to the east. A third of its 4,900 square miles consists of officially protected land, and two thirds are covered by rugged peaks, which provide great (if labor intensive) conditions for viticulture: thin soils, big diurnal temperature shifts, and cool mountain air currents, moderate the temperatures in the vineyards on the slopes, providing a perfect microclimate for the vines. Closer to the coast, the climate becomes wetter and more temperate, receiving a decent amount of annual rainfall. So it’s no surprise that Abruzzo goes way back with wine. Officially, the local tradition starts with the Etruscans in the 6th century B.C.E., but there is evidence that vine growing began in the 4th century B.C.E., when a sweet, Moscato-style grape called Apianae was grown. It is also believed that when Hannibal made his epic journey over the Alps, his soldiers were given Abruzzo wine from Teramo (historically known as Pretuzi). Whatever the case, today Abruzzo ranks fifth amongst Italy’s 20 regions in terms of wine production per annum - which is remarkable given its relative size: Tuscany has twice as much land under vine and makes far less. This is due in part to the high permitted yields of Abruzzo's main DOC region (as much as 100 hectoliters) as well as the government mandated use of high-producing tendon vine-training systems installed in the 1970s. This fecundity arguably comes at the expense of diversity though: more than ⅔ of Abruzzo’s juice is made by co-ops and/or sold in bulk to negociants for blending elsewhere - in Tuscany, Piedmont or Veneto. Abruzzo’s two most famous red and white varietals: Montelpuciano D’Abruzzo* and Trebbiano D’Abruzzo, respectively, account for a combined 86% of all plantings. Small wonder our two wines this month are made from them. Both are still outliers however, as they come from small grower/producers organically farming their own vineyards who are unquestionably among the finest the region has to offer. In fact, some of you may remember the Inalto winery from our last visit to Abruzzo, in April 2023, when we featured their Montepulciano D’Abruzzo. For September, we have In Alto’s equally great Trebbiano, which completely transcends that varietal’s sometimes tepid reputation, with body, freshness and poise. The red selection is something a little different. Made from the aforementioned Montepulciano grape it is in fact a Cerasuolo D’Abruzzo, the region’s newest DOC (as of 2010), though it represents a very old style of winemaking. You may recognize the appellation Cerasuolo, which means “cherry red” in Italian, from another DOC in another region: Cerasuolo di Vittoria, which is Sicily’s only DOCG status bottling, a red wine made from the local grapes Nero D’Avola and Frappato. In Abruzzo, Cerasuolo must be at least 85% Montepulciano D’Abruzzo, grown in the same area below 500 meters of elevation, or 600 meters for a south-facing slope (same as its red sibling), it has to have at least 12% alcohol, and can’t be sold until the first of January following harvest. But I’ve intentionally buried the lede here: technically Cerasuolo d’Abruzzo is a rose, though the finest examples - and Praesidium makes maybe the best I’ve ever had - exist in a liminal space between rose and red wine. Without the small “rose wine” clarification on the back of this bottle, you’d be hard pressed to confidently classify it via the usual indices of color, texture and flavor. Indeed, there are many who insist that Cerasuolo is Montepulciano’s quintessential expression. So ignore the fine print and treat this bottle like a serious lighter red. You can serve it slightly chilled or not (it shouldn’t be ice cold), pair it with a variety of dishes, enjoy on one of the warm days we’ve got coming up or even age it a few years if you’d like. No wrong answers with juice this good. Salute! Alan Hicks - PlumpJack Noe Wine Buyer *(Forever fated to be confused with Vino Nobile di Montepulciano, a famous wine from the Tuscan medieval town Montepulciano that is mainly produced with a local Sangiovese clone known as Prugnolo Gentile. In fact, the grape Montepulciano is not grown in the town of Montepulciano at all, despite being widely planted all over Central Italy – in Marche and Emilia Romagna, for instance - and having more than 50 DOCs dedicated to it.) Inalto Trebbiano Superiore D’Abruzzo D.O.C. 2020 Region: Abruzzo, Italy About the Winery: Adolfo De Cecco is part of a new generation of wine entrepreneurs that has come to the stage in recent years. The son of FrancescoAdolfo De Cecco, who helms the renowned De Cecco pasta makers’ dynasty, Adolfo's vision is to make wine from a specific cru with the intention to achieve the best expression of a particular grape from that particular site. He pitched the concept to Thomas Duroux, winemaker and general manager of Chateau Palmer, the famous Margaux Third Growth vineyard in Bordeaux and after touring the entire Abruzzo region, De Cecco and Duroux selected Ofena, in the province of Aquila, an area almost 500 meters above sea level. This,they decided, was the perfect location to produce refined and elegant wine. The area is known as Forno d’Abruzzo, Abruzzo's oven, because despite the high altitude, the terrain is shaped like a bowl and retains the heat from the sun, which helps to ripen the grapes uniformly. The cool nights preserve the fragrance and elegance of the fruit. About the Winemaking: Made from Trebbiano Abruzzese grapes harvested in the first week of October, with a yield of about 40 quintals per hectare. After approximately 72 hours of cold maceration, fermentation takes place partly in stainless steel and partly in wood. It then matures on the lees for 6 months before resting in the bottle for another 4 months. Tasting Notes: A great Trebbiano d'Abruzzo featuring prismatic peach, laurel, aromatic herb, candied citrus fruit and wet stone notes, with a slight hint of smoke, impressive texture and a juicy sapidity. Winemaker: Thomas Duroux Price per bottle / per case $32.99/$356.30 Suggested Food Pairing: Pecorino cheese Cacio E Pepe Orzo Shrimp Scampi Seafood risotto and stews Praesidium Cerasuolo d’Abruzzo Superiore 2022 Region: Abruzzo, Italy About the Winery: Praesidium is a 7-hectare estate in the Peligna Valley, the genetic birthplace of the Montepulciano grape. Enzo Pasquale, his wife Lucia, and their kids, Antonia and Ottaviano, are the last winegrowers of the village of Prezza. The village itself sits on a rocky outcropping that has a near-360° view of the surroundings. It makes sense, then, that the name Prezza comes from the Latin verb praeesse (to preside), and that the village was the “Praesidium” (defense garrison) of the Peligni tribe, an Italic people who eventually acquiesced to Rome. They farm the vineyards organically, in the spring planting a cover crop of fava beans to add nitrogen to the soil and doing all the work by hand including a green harvest to control the size of the crop. They only use copper and sulfur as natural treatments against rot when necessary. They then hand harvest the grapes and crush them and allow spontaneous fermentation to take place. The finished wine is always bottled unfined and unfiltered with just a few rackings for clarification. About the Winemaking: 100% Montepulciano. Praesidium's iconic Cerasuolo comes from four different northeast-facing parcels of Montepulciano, planted in 1965, 1973, 1995, and 2006. Harvested at red-wine ripeness, maceration for 4 days. Long aging in stainless steel. 6,372 bottles made. Certified organic. Tasting Notes: A gorgeous blend of wild strawberries, lavender and wet stone makes the 2022 Cerasuolo d'Abruzzo Superiore impossible to ignore. This is round and supple, with juicy acidity and ripe red berry fruits offset by candied citrus and spice. The 2022 finishes long yet energetic and crisply refreshing, leaving a tinge of tart raspberry that slowly fades. While fruit forward, there's no shortage of depth and complexity. Winemaker: Thomas Duroux Price per bottle / per case $32.99/$356.30 Suggested Food Pairing: Very versatile - Can serve with burgers, other grilled meat, pizza, winter stews and soups, tuna steak, pastas with sausage and peppers. Frittata di alici – anchovy frittata This humble frittata is originally from Vasto, on the southern coast of Abruzzo, where anchovies – the key ingredient – abound. Eggs and anchovies might seem like an odd combination, but they work surprisingly well together, especially when freshened up by a good dose of parsley and spiced up by chili. If you can’t source fresh anchovies, you can replace them with their marinated counterpart. Just know that the result will be bolder in flavor, and less meaty. This frittata is particularly good when eaten in a sandwich. It also makes a good appetizer, and is a great addition to any picnic basket. Ingredients 8 eggs 3 oz of Pecorino Romano, grated 2 tbsp of flat-leaf parsley, finely chopped 1/4 tsp dried chili flakes fine sea salt freshly ground black pepper 1 1/8 lb of fresh anchovies, cleaned, rinsed and patted dry 2 tbsp of extra virgin olive oil Instructions In a large bowl, beat the eggs with the grated pecorino, parsley, chili, salt and pepper. Add the anchovies and stir to incorporate In a large skillet, heat the oil over a medium-low flame. Once hot, add the egg mixture. Cook the frittata for 5 minutes, or until set enough to be able to flip it (I use a plate or a large lid to do so). Then, cook it for 5 more minutes on the other side. Once done, remove it from the heat and transfer it to a plate
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May 2023 Rosé Club
Italy has over 250 indigenous varieties of grapes, and the majority of the red grapes are made into rosé (rosato). However, Italy only produces 10% of the world’s rosés, which is probably why you don’t see them as frequently in our club. Despite a long tradition of highly rated bottlings, both Italian production and domestic consumption of rosato has been falling since 2000. Only a small amount of Italian pink wines are exported to the United States. When they can be found, they represent exceptional values, and typically offer a stark contrast in aroma and taste to the more familiar French and Californian styles. The most well known Italian red wines come from Tuscany and Piedmont, and the main grapes within each region are Sangiovese and Nebbiolo, respectively. While Sangiovese is the most widely planted varietal in all of Italy, Nebbiolo doesn’t even crack the top 10 – so when we came across a fresh and light Nebbiolo rosé, we decided to bring it in for you to try. Even better - because who ever says “we have too much rose?” - it comes in a liter bottle. Sfera (short for “atmosfera”, or atmosphere in Italian), is a collaboration with a rotating case of certified organic winemakers from the Alps to the Mediterranean, dedicated to producing limited-run, large format bottlings. This particular selection is a partnership with the excellent Croin winery in Piedmont’s Monferrato hills. After Sangiovese, Montepulciano is the next-most-planted variety in Italy. This dark-skinned grape loves the lengthy growing seasons of central and southern Italy and is a common variety in Abruzzo, Molise, and Marche vineyards. Montepulciano produces a deep purple wine with higher acidity and grippy tannins. Its most famous wine is Montepulciano d’Abruzzo, but it also produces Rosso Concero, Rosso Piceno, and one of this month’s rosés, Cerasuolo d'Abruzzo, from the Torre Dei Beati winery. The name “Torre dei Beati” is drawn from a detail of a fresco dating back to the 14th century, in the S. Maria in Piano local church. In the representation of Judgement Day, the “Tower of the Blessed” (“Torre dei Beati”) is the final goal of the souls that is achieved through hard effort and many tests. The winery’s aim is to express, through extremely careful selections in the vineyard and at the winery, the best of the native grapes grown in the Loreto Aprutino area. Starting from the first production core, located on the ground floor of an old farmhouse settled in the center of the vineyard, a new cellar for the wine ageing and a new winery have since been added, allowing Torre dei Beati to use the house as a welcoming and tasting center. In 2004 they bought a new 8 hectare plot, where they are now planting new vineyards. Over time, their portfolio increases significantly with studies of the Montepulciano, the grape varietal on which their efforts are mainly focused. Think Pink! Carrie Upson-General Manager Torre Dei Beati Cerasuolo d’Abruzzo Region/Country of Origin: Loreto Aprutino, Abruzzo, Italy About the Winery: Torre dei Beati started its family-run winemaking activity in 1999, when they decided to start manually cultivating their vineyard planted in 1972 by father Rocco. They firmly trust that high quality wine has to be natural and that to separate the two issues is really impossible. For this reason they immediately converted the vineyard to organic farming. Their first bottle dates back to 2000. About the Winemaking: The grapes, carefully selected in 20 kilos cases, are immediately brought to the winery, located close to the old farmhouse in the middle of the vineyard. There they are selected again on a sorting table to choose only the best. This process is applied to all of the grapes used in their wines, for the purpose of best expressing the potential of each wine according to its category. At the winery, the most advanced technology is applied to traditional winemaking with respect for the genuineness of the organic grapes. Cold pre-maceration, light pressing of the grapes before destemming. Fermentation at 15 to 16 degrees Celsius/ 59 to 61 degrees Fahrenheit. Maturation: In stainless steel tanks. Tasting Notes: Brilliant cherry color, enriched with intense violet reflections and a sense of balanced consistency. Bouquet: Fresh and persistent aromas of strawberries, pomegranates and cherries; embellished with elegant floral scents. Taste: Characterized by an optimal equilibrium of softness, tied to a supportive alcoholic component and a lively persistence of mineral acidity. Stimulating finish. These characteristics give Cerasuolo a particular pleasantness and flexibility with different dishes. Winemaker: Fausto Albanesi Price: $25.99 btl / $270 case Suggested food pairing: Antipasti, first courses, soups, legumes and grains, poultry and fish. Serve at 55-59 degrees. Sfera Litro Rosato Region/Country of Origin: Monferrato Astigiano, Piedmont, Italy About the Winery: From the Alps to the Mediterranean, SFERA is a collaboration with small certified-organic farmers to bottle Liters in limited runs. All the wines are made: - WITH organic certification- WITH a producer written in label- WITH only a minimum of added SO2 (from 20 to 40 mg/L)- WITHOUT selected yeasts- WITHOUT clarification or filtering. About the Winemaking: 24 hours on the skins, softpress and then the free run juice ferments for 20 days in stainless steel tanks. Élevage for 4 months in stainless steel and only one racking before bottling. Native yeasts with no fining or filtering Tasting Notes: This Rosato is refreshing and bright, with notes of pomegranate and cranberry, and a deeper rose hue. A rosé that is acid driven, dry, fruit forward, and has a low tannic grip. A super easy drinking, glou-glou style wine. Winemaker: Cristiano Garello, Federico, Marcello, & Corrado Russo Price: $16.99 bottle/$183.49 Suggested Food Pairing: Charcuterie, pasta dishes, risotto, ham.
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