Roscioli Tasting Notes | 9 | Wine Club 2

In Wine Club Tasting Notes by Lindsay GabbardLeave a Comment

 

Spumante Metodo Classico Ros Pas Dose Alfiere, Croci



Grape: Barbera 60% Bonarda 40%
Region: Piacenza (EMILIA-ROMAGNA)
Pairings: Great as an aperitive with hors d'oeuvres
Drink by: now - 2022
Notes: 1000 bottles produced, organic farming, no chemicals, aging in cement for 9 months
Video Description: 


 
 

Bianco 'Spurtiglione' 2017, Monte di Grazia



Grape: Pepella - 20%, Biancatenera - 40%, Ginestra - 40%
Region:  Tramonti (CAMPANIA))
Pairings:  Fried and baked fish, chicken, vegetable pastas
Drink by: Now - 2023
Notes: Organic farming, indigenous yeasts, vines from 20 -100+ years old, 700 bottles produced
Video Description:



 
 

Corinto Nero 'Nero di Munti' 2018, Caravaglio



Grape: Corinto Nero
Region: Lipari (SICILIA) 
Pairings: Red meat dishes ideal, a good hamburger.
Drink by: Now - 2023 (wait 6 months)
Notes: One century year-old ungrafted plants (about half a hectare), and grafted plants, organic farming, no chemicals, 1 year aging in wood and stainless, 2500 bottles produced.
Video Description:


 
 

Primitivo di Manduria 2013, Attanasio



Grape:  Primitivo (Zinfandel)
Region: Manduria (PUGLIA)
Pairings:  Pasta dishes, roasted meats, blue or strong cheeses
Drink byNow - 2025 off 
Notes: 40-50 years old vines, temperature controlled fermentation, 12 months in oak (20% new), long macerations.
Video Description:



 
 

Rosso di Montalcino 'Alberello' 2016, Fonterenza



Grape:  Sangiovese Grosso
Region: Montalcino (TOSCANA)
Pairings:Game, cured meats, pork, red meat, earthy dishes with mushrooms,
Drink by: Now - 2025
Notes: Biodynamic farming, no additives, no synthetic chemicals/fertilizers, indigenous yeasts and maceration on the skins for 18 days, 11 months in big oak barrels and 13 in steel vats
Video Description:


 
 

Barolo San Bernardo Riserva 2013, Palladino



Grape:Nebbiolo
Region: Barbaresco (PIEMONTE)
Pairings: Earthy dishes, truffle risotto, prime rib, brassato, hearty stews, roasted meats, quality aged Parmigiano-reggiano or Comte
Drink by: 2021 - 2035+ (patience pays off)


 
 

How to Use:
De Carlo Torre di Mossa EVOO and Thun honey



 

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Roscioli Tasting Notes | 9 | Wine Club 1 Reds

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Cannonau Di Sardegna Mamuthone 2016, Sedilesu


Grape:Cannonau di Mamoiada (Grenache)
Region: Mamoiada (SARDINIA)
Pairings: Pasta with meat sauces, stews, pork dishes, aged cheeses.
Drink by: Now - 2021
Notes: Vines up to 50 years old, 12 months in large oak barrels, non-filtered, 15-20 day macerations, spontaneous fermentations

 
 

Barbera d'Alba Superiore Bricco Delle Olive 2016, Palladino



Grape: Barbera
Region: Alba (PIEMONTE)
Pairings: Super versatile food wine - pastas, meat dishes, pork, game, stews.
Drink by:  Now - 2023
Notes:  15 months in small oak barrels,
Description


 
 

Rosso 2015, Monte di Grazia



Grape: Tintore - 90%, Piedirosso - 10%
Region:  Tramonti (CAMPANIA)
Pairings:  Aged cheeses, red meat, pork dishes
Drink by: now - 2022
Notes: Organic farming, indigenous yeasts, vines from 20 -100+ years old, 3500 bottles produced
Description:



 
 

Francamente Meneinfischio 2017, Marabino



Grape: Cabernet Franc, Chardonnay
Region: Noto (SICILIA)
Pairings Versatile. Pizza, vegetable dishes, caponata, tartare
Drink by: now until 2021
Notes: Biodynamic farming, 6000 bottles produced, indigenous yeasts, carbonic maceration, no chemicalsl/fertilizers used.
Description


 
 

Ramie 2016, Coutandin



Grape: Avana, Avagrengo, Becuet, Chatus, Barbera
Region: Pinerolese (PIEMONTE)
Pairings: Pork and red meat, meatballs, medium to aged cheeses.
Drink by: now until 2022
Notes: Ultra-natural viticulture, no chemistry or sulfites added, 2000 bottles produced
Description:

 
 

Salice Salentino Rosso DOC “Il Pioniere” 2017, Natalino Del Prete



Grape:  Negramaro - 80%, Malvasia Nera - 20%
Region: Salento (PUGLIA)
Pairings:  Grilled meats, earthy dishes, medium aged cheese like Pecorino
Drink by: now until 2023 (open hours in advance and let breathe)
NotesOrganic farming , up to 70 year old vineyards, non-filtered, non-clarified, no sulfites added
Description

 
 

How to use:
EVOO De Carlo Torre di Mossa and Thun honey



 

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Roscioli Tasting Notes | 9 | Wine Club 1

In Wine Club Tasting Notes by Lindsay Gabbard2 Comments

 

Spumante Metodo Classico Pas Dose Alfiere, Croci


Grape: Ortrugo
Region: Piacenza (EMILIA-ROMAGNA)
Pairings: Great as an aperitive
Drink by: Now - 2020
Notes: Organically produced, no herbicides and chemical fertilizers, produced in Champenois method.
Video Description:



 
 

Colli Trevigiani Boschera 2016, Malibran



Grape: Boschera
Region:  Susegana (VENETO)
Pairings:  Fish, oysters, shrimp, pasta alla primavera, salmon, rice or polenta dishes with vegetables
Drink by: now
Notes: 700 bottles produced
Video Description:



 
 

Rosso 2015, Monte di Grazia



Grape: Tintore - 90%, Piedirosso - 10%
Region: Tramonti (CAMPANIA) 
Pairings:Aged cheeses, red meat, pork dishes
Drink by: Now - 2020
Notes: Organic farming, indigenous yeasts, vines from 20 -100+ years old, 3500 bottles produced
Video Description:


 
 

Francamente Meneinfischio 2017, Marabino



Grape:  Cabernet Franc, Chardonnay
Region: Noto (SICILIA)
Pairings:  Versatile. Pizza, vegetable dishes, caponata, tartare
Drink byNow
Notes: Biodynamic farming, 6000 bottles produced, indigenous yeasts, carbonic maceration, no chemicalsl/fertilizers used.
Video Description:



 
 

Ramie 2016, Coutandin



Grape:  Avana, Avagrengo, Becuet, Chatus, Barbera
Region: Pinerolese (PIEMONTE)
Pairings: Pork and red meat, meatballs, medium to aged cheeses.
Drink by: Now - 2022
Notes: Ultra-natural viticulture, no chemistry or sulphites added, 2000 bottles produced
Video Description:

 
 

Salice Salentino Rosso DOC "Il Pioniere” 2017, Natalino Del Prete



Grape: Negramaro - 80%, Malvasia Nera - 20%
Region: Salento (PUGLIA)
Pairings: Grilled meats, earthy dishes, medium aged cheese like Pecorino
Drink by: Now - 2022 (open hours in advance)
Notes: Organic farming , up to 70 year old vineyards, non-filtered, non-clarified, no sulfites added 

 
 

How to Use:
EVOO De Carlo Torre di Mossa and Thun honey



 

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Rimessa Roscioli Wine Club Notes | 8 | Tier 2

In Wine Club Tasting Notes by Lindsay Gabbard2 Comments

 

Brut Metodo Classico, Lieselehof



Grape: Souvignier gris
Region: Kaltern (TRENTINO-ALTO ADIGE)
Pairings: Versatile as an aperitif, or with shrimp, shellfish, and fish.
Drink by: now - 2022
Notes: Methode Lieselehof (champenouise), organic farming, no pesticides/herbicides, extremely low sulpher, resistent grapes
Video Description: 


 
 

Ddefiu 2017, Abbazia San Giorgio



Grape: Zibibbo
Region:  Pantelleria (SICILIA)
Pairings:  Strong soft cheeses (goat), smoked mackerel, pesto
Drink by: now - 2022
Notes: Organic farming, 2 week skin contact, up to 100 year old vines, no added sulpher, Rimessa Roscioli exclusive wine - 600 bottles produced.
Video Description:



 
 

Alta Fedelta 2015, Do.t.e.



Grape: Syrah
Region: Cortona (UMBRIA) 
Pairings: Cured meats, game, pizza
Drink by: now
Notes: Spontaneous fermentation, no clarification and unfiltered, steel tanks and cement vats, no systemic pesticides (fungicides, herbicides, insecticides), total absence of chemical and enological products (no sulfites added)
Video Description:


 
 

Villa 2015, Pacina



Grape:  Sangiovese
Region: Castelnuovo Berardenga (TUSCANY)
Pairings:  Ossobuco, grilled red meat
Drink bynow, patience pays off 
Notes: Indigenous yeasts, malolactic fermentation, cement vats, no clarification or filtration, no sulfites added
Video Description:



 
 

Permano 2015, Terenzuola



Grape:  Canaiolo Nero 85% and other red grapes 15%
Region: Fosdinovo (TUSCANY)
Pairings:Pasta with meat sauce
Drink by: now - 2024
Notes: Organic farming, hand harvested, 4,000 bottles produced.
Video Description:


 
 

Barbaresco Riserva 2013, Baricchi



Grape:Nebbiolo
Region: Barbaresco (PIEMONTE)
Pairings: Red meats such as braised beef or feathered game such as pheasants, quails and roast partridges, aged parmigiano-reggiano
Drink by: now - 2025
Notes: Organic farming, 49 year old vines, hand-picked, 10 day maceration, 80% in 500-liter tonneaux of Hungarian unroasted oak, the remainder in old French allier barriques - all for 36 months, 4,000 bottles produced
Video Description:


 
 

Mandranova Olive Oil


Mandranova is a small family-run Sicilian olive farm, which defends the Agrigento tradition in respecting the fruit. This is a beautiful, strong, meaty, generous, Mediterranean oil. Tradition and innovation in a sip of green gold, and made exclusively with olives from their farm and oil mill. Cold extraction, without adding water, to maintain a high level of anti-oxidants and to obtain good levels of fruit, both bitter and spicy.  Ideal for sauces, grilling, and bruschetta.


 

Can't visit Rome?

WE'LL BRING ITALY TO YOU.

Be part of the finest Italian Wine Club and bring Italy to you wherever you are.


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Roscioli Wine ClubLearn More
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Rimessa Roscioli Wine Club Notes | 8 | Tier 1

In Wine Club Tasting Notes by Lindsay GabbardLeave a Comment

 

Pet Nat Rosato, Do.t.e


Grape: Syrah
Region: Cortona (UMBRIA)
Pairings: Use as an aperitif or with antipasti.
Drink by: now 
Notes: Spontaneous fermentation, no clarification and unfiltered, steel tanks and cement vats, no systemic pesticides (fungicides, herbicides, insecticides), total absence of chemical and enological products (no sulfites added) 1200 bottles produced - LET IT BREATHE for 1-2 hours!
Video Description:



 
 

Julien 2016, Lieselehof



Grape: Bronner / Johanniter
Region:  Kaltern (TRENTINO-ALTO ADIGE)
Pairings:  White meat and well seasoned fish, also ideal for sushi and Asian
Drink by: now until 2022
Notes: Organic farming, hand-picked, 18-24 months in oak, 4,000 bottles produced
Video Description:



 
 

Il Secondo 2016, Pacina



Grape: Sangiovese 97%, Ciliegiolo and Canaiolo 3%
Region: Castelnuovo Berardenga (TUSCANY) 
Pairings:  Ossobuco, grilled red meat
Drink by: now - 2021
Notes: Indigenous yeasts, malolactic fermentation, cement and steel vats, no clarification or filtration,no sulfites added, 13,500 bottles produced
Video Description:



 
 

Barbera d'Alba 2015, Barrichi



Grape:  Barbera
Region: Barbaresco (PIEMONTE)
Pairings:  Vegetable soups, pasta and beans, risotto with osso buco and cotechino with lentils
Drink bynow - 2022
Notes: Organic farming, hand-picked, 18-24 months in oak, 4,000 bottles produced
Video Description:



 
 

Canaiolo Nero 'Merla della Miniera' 2016, Terenzuola



Grape:  Canaiolo Nero 85%, Vermentino Nero 10%, Barsaglina 5%
Region: Fosdinovo (TUSCANY)
Pairings:Lamb, pork, cured meats, medium aged cheeses
Drink by: now - 2026
Notes: Organic farming, hand harvested, 16,000 bottles produced.
Video Description:



 
 

Piedirosso 'Vipt' 2016, Cantine Olivella



Grape: Piedirosso
Region: Sant' Anastasia, Vesuvius (CAMPANIA)
Pairings: Versatile, most meat, pork, lamb, pasta dishes, medium aged cheeses.
Drink by: now - 2027
Notes: Organic farming, maximum care in vineyards, volcanic soil, up to 80 year old vines
Video Description:



 
 

Mandranova Olive Oil


Mandranova is a small family-run Sicilian olive farm, which defends the Agrigento tradition in respecting the fruit. This is a beautiful, strong, meaty, generous, Mediterranean oil. Tradition and innovation in a sip of green gold, and made exclusively with olives from their farm and oil mill. Cold extraction, without adding water, to maintain a high level of anti-oxidants and to obtain good levels of fruit, both bitter and spicy.  Ideal for sauces, grilling, and bruschetta.


 

Can't visit Rome?

WE'LL BRING ITALY TO YOU.

Be part of the finest Italian Wine Club and bring Italy to you wherever you are.


Not in Rome?

WE'LL BRING ITALY TO YOU.

Be part of the finest Wine Club in Rome and bring Italy home to you wherever you are.


Roscioli Wine ClubLearn More
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Rimessa Roscioli Wine Club Notes | 8 | Tier 2 Reds

In Wine Club Tasting Notes by Lindsay GabbardLeave a Comment

 

Alta Fedelta 2015, Do.t.e.


Grape: Syrah
Region: Cortona (UMBRIA)
Pairings: Cured meats, game, pizza
Drink by: now
Notes: Spontaneous fermentation, no clarification and unfiltered, steel tanks and cement vats,systemic pesticides (fungicides, herbicides, insecticides), total absence of chemical and enological products (no sulfites added)
Video Description: 


 
 

Villa 2015, Pacina



Grape: Sangiovese
Region:  Castelnuovo Berardenga (TUSCANY)
Pairings:  Ossobuco, grilled red meat
Drink by: now - 2016
Notes: Indigenous yeasts, malolactic fermentation, cement vats, no clarification or filtration, no sulfites added

Video Description:


 
 

Permano 2015, Terenzuola



Grape: Canaiolo Nero 85% and other red grapes 15%
Region: Fosdinovo (TUSCANY) 
Pairings:  Pasta with meat sauce
Drink by: now - 2026
Notes: Organic farming, hand harvested, 4,000 bottles produced
Video Description:



 
 

Barbaresco Riserva 2013, Baricchi



Grape:  Nebbiolo
Region: Barbaresco (PIEMONTE)
Pairings:  Red meats such as braised beef or feathered game such as pheasants, quails and roast partridges, aged parmigiano-reggiano
Drink bynow - 2028+ 
Notes: Organic farming, 49 year old vines, hand-picked, 10 day maceration, 80% in 500-liter tonneaux of Hungarian unroasted oak, the remainder in old French allier barriques - all for 36 months, 4,000 bottles produced
Video Description:


 
 

Barolo 'Ciabot Tannasio' 2014, Sobrero



Grape:  Nebbiolo
Region: Castiglione Falleto, Barolo (PIEMONTE)
Pairings: Pot roasts with Barolo, red meat and game, stuffed guinea fowl, first courses featuring meat or mushrooms
Drink by:  now - 2028+ (patience rewarded)
Notes: 35 days of maceration, not filtered, 10-55 year old vines, large oak barrels, 20,000 bottles produced
Description:  Ok. you all know Barolo right? So there's no point talking about it. Why don’t we do an experiment so: I’ll put some music on, The Goldberg Variations of J. S. Bach played by Glen Gould, a bite of an aged cheddar and silence. A sip of wine, a bite of cheese. and silent.

Right?  There was really no point of speaking with this 'pairing'. What’s the point of telling you that Barolo is one of the most important regions in the world? that it is a land that has been divided in more than a 100 different vineyards based on the composition of the soil? No reasons to tell that the Nebbiolo (the grape variety) is one of the most complex in the world, capable of giving you wines that can be aged up to 40 years, wines with structure and elegance, fruit and earthiness, complexity and finesse. And what a great opportunity to taste too Barolo in one night. One more fruity and aggressive (Sobrero) the other one more elegant and soft.

Perhaps in your mind you thought... it was like an erotic dance with a strong handsome man who's a bit rude and a nice elegant and soft woman with a deep desire in her eyes, they are dancing and hugging each other and suddenly he grabs her…

 
 

Foglio 11 2015, Calcabrina



Grape: Sagrantino
Region: Montefalco (UMBRIA)
Pairings: T-bone or rib-eye steak
Drink by: now - 2028
Notes:  Organic farming, spontaneous fermentation, no chemicals, pestcides, or herbicides, no sulfites added, 20-35 days of maceration, 4,500 bottles produced 
Description: I know I told you more than once that winemakers are the biggest lairs in the world but you should, you have to, trust someone like Diego Calcabrina. He's so direct and straight. His thoughts are so simple and truthful. The concept is indisputable: You can work in the fields to get more quantity or to get more quality. Simple as that. Working for quality costs more time and money. That's it. He also says: I deal with my limits, the limit of the number of bottles (a few thousand), the limit of the grape variety, Sagrantino, the limit of nature, which is potentially limitless if you understand her limits. It's all about that. But nowadays it seems that all the issue is about going beyond the limits - the limits of our planet to be sustainable, the limits of the soil that can't be over fertilized and chemically treated, the limit of what I really need as a wine and cheese maker (only few thousand bottles produced, and cheese made only in summer time) and the limit of our capacity of drinking a wine full of sulfites and chemicals. I said that I trust in Diego because when I asked him what he thinks about the Sagrantino grape he answered: this grape sucks. Not an easy thing to say in front of the camera. So he knows the limit also of this grape variety which tends to be always too green and tannic and he decided to adjust it with a natural trick: a late harvest. So born was a sweet and tannic, dry and raisiny, bold and soft wine. You finally found the perfect pairing for your big bone steak. 

 
 

Mandranova Olive Oil


Mandranova is a small family-run Sicilian olive farm, which defends the Agrigento tradition in respecting the fruit. This is a beautiful, strong, meaty, generous, Mediterranean oil. Tradition and innovation in a sip of green gold, and made exclusively with olives from their farm and oil mill. Cold extraction, without adding water, to maintain a high level of anti-oxidants and to obtain good levels of fruit, both bitter and spicy.  Ideal for sauces, grilling, and bruschetta.


 

Can't visit Rome?

WE'LL BRING ITALY TO YOU.

Be part of the finest Italian Wine Club and bring Italy to you wherever you are.


Not in Rome?

WE'LL BRING ITALY TO YOU.

Be part of the finest Wine Club in Rome and bring Italy home to you wherever you are.


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The Wine Hof Challenge

In An American in Rome, Articles by Lindsay GabbardLeave a Comment

 
Image
 
 

Wine Hof?  You mean Wim Hof?  No way, not that crazy Dutch guy who advocates for cold showers, swims underwater in the frigid Arctic ice water to the point where his retina freezes, does almost 2 hour ice baths or who hikes Everest in just shorts??  That guy is out of his f'ing mind.  No way.  Not my thing.  I'm good with my hot showers - in fact, I LOVE my hot showers, hot tubs, California weather, California Cabs, my routines, my comforts, just booked a trip to Tahiti.  I'm good...thanks anyway.

I get it, all too well.  It's not always easy to change and go outside our habits and comfort zone, even if we know that many of these comforts are making us as a society lazy, spoiled, and often self-indulgent to the point of our demise.  In fact, I remember those first few showers and brutal first few seconds and how uncomfortable they were and how easy it would have been to bail immediately.  But then what?  What might I be missing?  I would have never discovered a world unknown to me where a superficial pain can result in a delayed pleasure.  How going outside my routines and likes could open up my mind to a new, inspired dimension.   Surely I'm not in total control of my immune system like Wim yet, but I'm changed, and for the better, in every way.

So here's our proposal...

1 month of cold showers and 1 shipment of the Roscioli Wine Club to wake you up!

 

Nevermind...forget the cold showers.  But how about something new, something different, something that maybe takes you out of your comfort zone of safe and easy Cabs and Chards.  Something that opens your mind to what wine traditionally was, is and can be. You may have to resist for the first few sips, as these were not chemically concocted to be pleasurable from the second they hit your lips and with diminishing excitement, but rather a bit slow to let you in and lingering on your mind.  Something that awakens you to the idea that wine is more than just a fruit juice with alcohol, which can make you curious about endless things...where it comes from, why it tastes that way, who made it, what it might pair with, why it's so different, and maybe now that we're past the first few sips, why is so damn good...

Why don't you take our simple challenge...

Take the plunge and try the Roscioli Wine Club

(There's no contract by the way) and maybe just maybe, it'll open you mind, your palate, shock and surprise you - in the same way that cold showers and culture have shocked and saved me and invigorated every sense of me.


I love a challenge!Sign me up

And PS, for the brave and courageous....join us on the actual Wim Hof challenge of breathing and cold therapy if you like...we're curious how it changes you.  Because if I, Santa Barbarian Lindsay, can do it, I promise, so can you!

 

Can't visit Rome?

WE'LL BRING ITALY TO YOU.

Be part of the finest Italian Wine Club and bring Italy to you wherever you are.


Not in Rome?

WE'LL BRING ITALY TO YOU.

Be part of the finest Wine Club in Rome and bring Italy home to you wherever you are.


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Culatello Explained

In Recipes & How-to by Gaetano SaccoccioLeave a Comment

 

A detailed explanation regarding the Culatello, a prime cut of cured ham, during a special presentation and tasting evening at Rimessa Riociolli.

Let me explain about the Culatello. Let's take this one here.
If this would be the leg, inside a ham holder
The knee would be here, and the backside would be here.
Cutting it by hand, this would be the more flavorful part. In fact it is the driest part
This is the part with more fat
There is always a star, like the head of "Fury, the Brave Stallion"
There's a star, it must be there, and there are some 'branches', some veins, fat veins
And here too there is the star and there are the ramifications
So, the Culatello has a very fatty part on one side, and a very dry part
If you should find a Culatello that does not have this balance between these parts
It will surely be that cut, but from a very small pig.
The difference between Prosciutto and Culatello is that the Culatello is like the pork nut, the heart
So, you can't make Prosciutto and Culatello from the same leg
You make either one or the other.
"Sagittal or transverse cut? - We're radiologists - It looks transverse."
Let's see what he says: sagittal or transverse?
Taurus!
This is from black pork, 21 months, and the color is different.

 

Can't visit Rome?

WE'LL BRING ITALY TO YOU.

Be part of the finest Italian Wine Club and bring Italy to you wherever you are.


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WE'LL BRING ITALY TO YOU.

Be part of the finest Wine Club in Rome and bring Italy home to you wherever you are.


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La Colombera, Montebore

In Instatastings by Lindsay GabbardLeave a Comment

 

Elisa from La Colombera is talking about their traditional Montebore cheese.

Montebore is a cheese made from a blend of three different types of milk. It also has three different layers made of three disks of cheese which mature all together. Montebore cheese can come in a less matured version, or a more matured one.

 

Can't visit Rome?

WE'LL BRING ITALY TO YOU.

Be part of the finest Italian Wine Club and bring Italy to you wherever you are.


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WE'LL BRING ITALY TO YOU.

Be part of the finest Wine Club in Rome and bring Italy home to you wherever you are.


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Rimessa Roscioli Wine Club Notes | 7 | Tier 2 Reds

In Wine Club Tasting Notes by Lindsay GabbardLeave a Comment

 

VINO NOBILE DI MONTEPULCIANO 2014, CONTUCCI


Grape: 80% Sangiovese (Prugnolo Gentile), 10% Canaiolo Nero, 10% Colorino
Region: Montepulciano (Tuscany)
Pairings: savory dishes like stews, roasted and grilled lamb, steak, grilled mushrooms, good quality salami and hams, medium aged cheeses.
Drink by: now until 2025
Notes: 24 months in 20hl barrels and 6-8 months in bottle, 30,000 bottles
Description: Tradition, history and heritage – 3 pillars that define the foundation of Montepulciano and Contucci. When Andrea Contucci walks you around their home (palace), vineyards and cellar, you sense his understated pride, nobleness and integrity without any sense of pretentiousness. Here you find a quality wine region dating back before 1000 AD, 1010 years of single-family ownership, 65 years of cellar work by the most passionate Italian man Adamo (80 years old now), a room of frescoes dating to 1701, a cellar constructed into the original walls of Montepulciano from the 13th century, traditional winemaking techniques with large barrels (not trendy French barrique), no technology or cellar gimmicks to make for a modern style of wine, a higher percentage of Prugnolo Gentile to give more traditional flavors of the region (never mixed with international grapes). What more do you want from a wine? Skip the highly marketed and often overpriced Super Tuscans and just pair this wine with some flavorful, authentic cured meats or a savory dish of beef, lamb or venison and you’ll be feeling as ‘noble’ as the Nobile.


 
 

RAMIE 2015, COUTANDIN



Grape: Avana, Avarenga, Barbera, Becuet and Chatus
Region:  Pinerolese (Piemonte)
Pairings:  red meat, steak, hearty dishes
Drink by: now, or by 2025
Notes: painstaking natural production with indigenous grapes, indigenous yeasts, no fining, no filtration, no treatments, no plowing, no sulfites, basically minimal intervention and maximum respect for the land. 2,000 total bottle production.
Description:  This is EXTREME wine making, in every sense.  Some 70% grade of the Alpine slopes, 700-900m up, the need to use a monorail (steeper than your typical slope for a rollercoaster) and this is like working with a wall instead of a vineyard.  Whether you like this wine or not is not really the point, but you better have nothing but extreme reverence for those involved in making it. Period.

The other extreme part is the commitment to making as natural of a wine as possible, if the vineyard work wasn't already enduring enough.   No sulfites, no fining/filtering, no pesticides, no herbicides,  no to just about everything except grapes, Mother nature, copper and minimal intervention. Daniele is a rugged mountain man with great character and integrity in what he is doing.  Nothing he does is commercial.  He merely is living out a passion in a heroic way(painstaking albeit) with a commitment to his beliefs.

We should thank Daniele for maintaining biodiversity and indigenous grapes that would surely be lost (as you surely never go ask for an Avarenga or a Becuet would you?, nor do I remember seeing those grapes in Wine Spectator anytime recently).  And despite some natural wines being so stinky and some even undrinkable, this one doesn't need to be categorized to be justified...it's just a good (great really) wine.  Full bodied, yet not too heavy, it has a slightly tannic structure and will pair well with a steak or red meat for dinner.


 
 

PINTO NERO XX 2016, ANSITZ-DORNACH



Grape: 100% Pinot Nero (Pinot Noir)
Region: Trentino Alto Adige 
Pairings:  meat dishes, or dishes made with mushrooms and speck, lamb, strong gamey dishes and venison
Drink by: now until 2028
Notes: certified organic, biodynamic, only indigenous yeasts, delicate and longer maceration, 22 months in French oak, maximum respect for the land
Description: 'I don't think we're in Kansas anymore'...was basically how I felt in this area as German was the main language yet we are in Italy.  It's a cultural mish-mosh having traded hands some 15+ times in a few hundred years.  Brush up on your German or Ladin, not your Italian, if you plan to visit.  You'll find street signs in German first and you'll be eating kraut, schnitzel and strudel (from the abundant local apple tradition on the Adige valley floor).

'I have done away with the superfluous, in every sense of my life', says Patrick.  And what was left is what you see today.  A biodynamic/organic vineyard, a full ecosystem from Noah's arc, 3 dogs, and family more or less remains.

Patrick takes biodynamic to a new level.  For him, it' not just a style of winemaking where he buys the necessary preparations (he makes them himself) to put the certification on his bottle, but a way to know himself.  Every part of what he works with builds a deeper understanding and appreciation of who he is.  Working with plants, vines and a bountiful garden. Working with cows, sheep, chickens, breeding them, connecting with them, and ultimately slaughtering them.  All these layers help him to understand what it is to be human and to better be intimate with his life, purpose and nature.


 
 

BRUNELLO DI MONTALCINO 2013, LE RAGNAIE



Grape:  100% Sangiovese Grosso
Region: Montalcino (Tuscany)
Pairings:  savory dishes like stews, bone steak, game, roasted and grilled lamb, good quality salami and hams, aged cheeses
Drink bynow until 2030, patience pays off 
Notes: highest vines in Montalcino, certified organic farming, cement casks, no added yeast, 3 week maceration, 25hl Slavonian oak for 3 years, 26 avg. age vines
Description:  Simply said, one of the best Brunello di Montalcino made and enjoyed by everyone we pour it for.

Sadly, it's almost an anomaly to find a 'good' Brunello (don't believe us? Take it from Adamo from Contucci).  Most is coming from a forested area or the valley floor which is not ideal, nor was never included in the original 76 hectares (current size is some 2400+ hectares) in 1963.  And whether or not you believe in the idea of global warming, being at the highest point of Montalcino where it's cooler helps in these warm years where the valley floor suffers.  Maybe I'm partial to his wines since he has an American wife, or maybe it's just that everything tastes great when you're perched up on a hill with breathtaking panoramas and sipping 'under the Tuscan sun'... Or maybe it's Ricardo's love for Burgundy which inspires his style - elegant, powerful, complex and persistent on the palate, maybe not over-oaking his wines like most are to cover over bad wine, or maybe his various and complex terroirs (now even including a vineyard on the famous Montosoli cru) are what make his wines so beautiful but regardless, treat this wine with care and enjoy in a few more years if you can, with a nice t-bone steak or nestled up on a cold winter day by a fireplace with someone you love.


 
 

NERO DI TROIA RISERVA 'ARMENTARIO' 2012, CARPENTIERE



Grape:  100% Nero di Troia
Region: Castel del Monte (Puglia)
Pairings: red meat dishes
Drink by: now until 2021
Notes: indigenous yeasts, manually harvested, fermentation in steel and 24 months aging in large Slavonian oak for 2 years.
Description: Simply said, we make wines based on terroir, not based on market demands, even though the market rewards artificial wines. Tradition, heritage and terroir is what this wine is based on. A family vineyard that he continues to care for, as this land has been around for thousands of years and will be for possibly thousands more, and preserving and maintaining that heritage while he is there is the most important thing. This wine could possibly be called feminine on the nose, as it reminded me of roaming through the rose gardens in Rome, smelling all the 1100 varieties of roses planted there. The terroir of this region also gives the wine a unique minerality, and you'll likely pick up the bitter honey aromas as you come back to it. Just like a rose, this wine needs time to open up. Give it some time before you judge it, but I think you will find this to be one of the most unique wines in terms of its aromas and palate. Not just a 'girly' wine...this wine has a nice grip and depth to it as well.

 
 

BAROLO VIGNA LAZZIARASCO 2014, GUIDO PORRO



Grape: 100% Nebbiolo
Region: Serralunga d'Alba, Barolo (Piedmont) cru Lazzarito
Pairings: prime rib, steak, red meat
Drink by: 2030, patience pays off
Notes:  No added yeast, average vine age is 45 years, 15-20 day maceration, 3 years in large Slavonian oak 
Description:  How do you describe Guido Porro?  There is nothing wild or out of the norm that he is doing that I can show off to you.  He's not some crazy guy with stories about giving a liter of wine to the cows everyday...   He is a 4th generation winemaker, following the traditions of his family and heritage of the region and somehow that is enough.  He lets the terroir speak in his wines, making his various cru wines in the same way and watching how different they can be based on their exposure and soils.  In a fast-paced world where we often bounce from one shiny thing to the next, the Porro's have stayed put, and this was it often takes for wine regions to develop an important heritage and deeper understanding of their land and region.

This wine has spicy notes, hints of dried red fruits with notes of vanilla and licorice, and is possibly the bigger wine of the crus they make having more exposure to the sun. 2014 was a challenging year for just about everyone, so be cautious to judge them on a single wine.  This vintage may not have quite the lasting power of others, but Serralunga d'Alba is known for full bodied wines with limestone-clay rich soils which can be held for a few years for more pleasure.

 
 

EVO Oil from Caieta, is made of an olive type called Itrana, same as Zangrilli. And is from a village called Itri, in between Naples and Lazio. Caieta EVO Oil has a more strong but soft flavour and creamy texture. It's better paired with meat dishes and Buffalo Mozarella.

 

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