Alta Fedelta 2015, Do.t.e.
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)
Villa 2015, Pacina
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
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
Barbaresco Riserva 2013, Baricchi
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 - 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
Barolo 'Ciabot Tannasio' 2014, Sobrero
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
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.