Archive for the ‘Fiano’ Category

Campania Panorama

October 21, 2019

The Wine Media Guild opened this season’s series of tasting lunches with a fine survey of the varied output of the Campania region of south-central Italy, probably the most exciting region of Italy for winemaking today. I’ve long been a major fan of Campania because of the richness of its viticultural traditions and the amazing variety of its fine indigenous grapes.

Several years back, in Decanter, I predicted that wine lovers would someday speak of Campania with the same reverence they now reserve for Burgundy. That hasn’t happened yet, but the extremely high level of the Media Guild’s array of wines – 31 wines, of at least 8 indigenous red and white varieties, from several different Campanian regions – showed why to my mind that conversion is still inevitable.

Ilaria Petitto, the head of the Donnachiara winery, was the event’s guest of honor. Five of Donnachiara’s wines were represented: the whites Resilienza 2017 (Falanghina), Empatia 2018 (Fiano di Avellino), and Alethia 2017 (Greco di Tufo), and the reds Aglianico 2017 and Taurasi 2015. All were fine and in themselves a fair example of Campania’s variety and quality, but I was particularly impressed by the reds.

Donnachiara’s white wines have always been textbook examples of the great Irpinian varieties, but in the past, the estate’s red wines lagged them. A few years back, Signora Petitto engaged the famed enologist Riccardo Cotarella, and the reds have been getting better and better ever since. Donnachiara is a small estate by the standards of the region’s largest, like Mastroberardino and Feudi di San Gregorio, but it is rapidly joining them in prestige.

Because of the diversity of their grape varieties and vinicultural zones, I can’t generalize about the other 26 wines, except to say that all were fine – which is in itself pretty remarkable.

  • The stand-out among the Falanghina and Falanghina-based wines was Marisa Cuomo’s Furore Bianco 2018 (Costa d’Amalfi), a great wine of complexity, depth, and suavity.
  • Among the Fiano di Avellino wines, I particularly liked Tenuta Sarno 1860’s two bottles (2016 and 2017), both of which displayed an admirable varietal character.
  • Among the Greco di Tufo, Benito Ferraro’s Terra d’Uva 2018 just shone – but then Ferraro’s Grecos always do: This is a top-flight Greco producer.
  • Among the reds, I loved Villa Raiano’s Aglianico Costa Baiano 2015 and the Contrade di Taurasi (aka Cantine Lonardo) Taurasi 2013: Both were really fine, elegant and fresh, complex and totally enjoyable.

Teresa Bruno, co-owner of the Petilia winery with her brother Roberto, who is the winemaker, had gotten caught in New York traffic, arrived late during lunch, and dashed from table to table tirelessly pouring samples from two very welcome bottles: Petilia’s 2017 Ape, a Fiano di Avellino fermented on the skins, and 2015 Quattro Venti, a Greco di Tufo. The Fiano was lovely, with its almondy perfumes and nut and wildflower flavors enhanced by the long skin contact, and the Greco was what I think of as classic Petilia – big and fruity and balanced, just great Greco.

Except to Italian wine nuts like me, none of these wines has the name recognition of the famous Bordeaux or Burgundy estates. It’s useful to remind ourselves that the Romans of the Empire regarded Campanian wines as the best of the best. The Romans weren’t stupid: They recognized and exploited the variety of Campania’s soils and exposures to produce their versions of Chateau Lafite and Richebourg.

Obviously, we have no way of knowing whether the grapes being grown in Campania today are the same varieties the Romans cultivated, but we do know that all of them are natives – international varieties have made almost no headway in Campania – and many of them are very old indeed. And more and more indigenes are being rescued all the time. Not two decades back, Falanghina was endangered. Even more recently, Pallagrella bianco and Pallagrello rosso and Casavecchia have been brought back from the brink of extinction and are now producing award-winning wines.

A few years ago I met a winemaker who told me that on his roughly 30 hectares near Naples he grows 30 or more grape varieties, half of which, he said – and I believe him – “are not in the catalog.”  This is why, for me, Campania is endlessly fascinating: It’s going to be presenting us with new old wines for years to come. To paraphrase an old Roman line: Ex Campania, semper aliquid novum.

Wine in Venice: Not as Great as It Should Be

June 17, 2019

Granted, my expectations were probably too high. Granted, I was only in Venice for a week, and probably missed a lot of good shops and restaurants. And granted, there was an abundance of drinkable, enjoyable wine in most restaurants.

But – and this is a very big but – given what Venice has to draw upon from the land to supplement the treasures offered by its lagoon and the Adriatic, there should have been an abundance of great wine too. All the resources of the Veneto, Friuli, and Alto Adige lie at Venice’s doorstep, and those three regions contain dozens of fine white varieties and hundreds of great producers – most of which you will have to search pretty hard to find any trace of in Venice. It ought to be a capital of great white wines, and it’s not.

Not that Venice doesn’t drink white wine. Prosecco is ubiquitous, both as a wine in its own right and as a principal ingredient in La Serenissima’s beloved spritz, an aperitif of Prosecco, sparkling water, and a splash of Campari or Aperol. It’s almost compulsorily the first thing you’re offered when you enter a restaurant or sit down at a café. A spritz is cool and very refreshing and unquestionably charming, but in many of those cafés and restaurants, Prosecco may well be the best there is on the wine list.

Most lists are very short and not at all deep: maybe a Soave or a Lugana from the Veneto, maybe a Sauvignon or – rarely – a Friulano from Friuli, maybe a Chardonnay or Pinot blanc from Alto Adige. That’s about it. I don’t know why there isn’t more and better wine: Perhaps this is another sad result of Venice’s hyper-tourism, the consequence of a daily influx of hordes of once-only customers who neither know nor want any better. But it’s a sad situation for the serious wino, in a place where the seafood can be wonderful.

I’m not saying there is no good wine in Venice, just that you have to search hard to find it. Out in Burano, one of the smaller islands near Venice, the restaurant Venissa provided a lovely bottle of Pietracupa’s Fiano di Avellino, one of my favorite Campanian wines, which I was delighted to find so far off its own turf – and especially because it was one of the more reasonably priced wines on what was predominantly a very costly list.

And in Venice itself, at the fine Osteria da Fiori, which offered the best wine list I encountered in my week of seeking, Diane and I enjoyed a 2016 Vintage Tunina, Silvio Jermann’s masterly blend of Chardonnay, Sauvignon, Ribolla Gialla, Malvasia, and Picolit. Although very young, this wine was so fine that I was tempted to make this whole post an ode to it – but that would have conveyed a very false impression of Venice’s wine scene.

I can’t pass it over in silence, however. Vintage Tunina – a fantasy name, invented by the then-young Silvio Jermann back in 1975, when he produced his first bottles of it – is one of Italy’s greatest white wines. It was iconoclastic, back then: The norm in Friuli was monovarietal wines, which were held to be traditional. Jermann pointed out to anyone who would listen that that was a new tradition: His grandfather had told him that, before WWI, all Friulian wine was blended, usually a field mix. So he began experimenting, liked the results he obtained, and so persisted, for which we should all be grateful. Vintage Tunina and other of his “inventions” (e.g., W…Dreams…, Capo Martino) rapidly became stars, winning prizes and markets and drawing attention to Friuli’s great potential.

Back in 1996 (I think it was ’96), at the Salone del Gusto in Torino, Jermann conducted a vertical tasting of two decades of Vintage Tunina, back to the 1976 vintage – his second – thereby demonstrating another of Vintage Tunina’s excellences. It ages beautifully, growing deeper and more intense with increasing years. I remember the ’76 was transcendent, like velvet in texture, dry, mouth-filling, tasting richly of dried fruits and earth.

So, here in 2019 Diane and I were drinking with great pleasure the fortieth descendant of that 1976, and our only regret was that it wasn’t 20 years old. And maybe that we weren’t either.

The Wine Version of March Madness

March 11, 2019

By March, in New York, the wine season shifts into high gear. National and regional promotional groups presenting wines from all over the world stage elaborate tastings; importers of a few wines and importers of many hundreds of wines display their entire portfolios; visiting winemakers offer their own wines at stand-up or sit-down tastings or lunches or dinners; and a conscientious wine journalist risks cirrhosis, or at very least indigestion, nearly every day. I know, I know: “It’s a tough job, but somebody has to do it.” I can hear your sarcasm clearly.

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And I freely admit it’s not all penitential. One of the annual events I’m always happy to attend is the Gambero Rosso Tre Bicchieri tasting. It’s always crowded, and at its worst, getting a taste of the most popular or famous wines can be a little bit like trying to break through a rugby scrum, but it’s always worth the effort.

The 2019 edition of Gambero Rosso’s annual guide Italian Wines runs to over 1,000 pages and includes more than 2,300 wineries and 25,000 wines. Nearly 400 producers were awarded its highest rating of Tre Bicchieri (three glasses), and almost 200 of them sent wines to the New York presentation. Need I say I didn’t even try to taste them all? There were 190 tables set up, with one producer and one to three wines per table: I leave you to guess what fraction of them I managed to taste.

Those I did taste I found uniformly excellent: The Tre Bicchieri award still designates the topmost rung of Italian winemaking. (That emphatically doesn’t mean that a wine without Tre Bicchieri can’t be magnificent, but it does mean that a wine with Tre Bicchieri usually will be very fine.) Of the wines I sampled, here are those that impressed me most.

  • For one, I Favati’s 2017 Fiano di Avellino Pietramara, a poised and elegant example of one of Italy’s finest white wines.
  • This was matched by Villa Raiano’s 2016 Fiano di Avellino Ventidue, a very polished and deep version of the grape.
  • Pietracupa’s 2017 Greco di Tufo similarly showed the quality of Campania’s white varieties.
  • Then there was Pieropan’s 2016 Soave Classico Calvarino, a deeply mineral and complex wine from a master of the breed.
  • And, from the Marches, La Monacesca’s 2016 Verdicchio di Matelica Mirum Riserva, an exceptionally full-bodied and deeply flavored wine that drinks well from its youth but is noted for its longevity.

Still among white wines, the 2016 version of Livio Felluga’s perennial award-winner Rosazzo Terre Alte just shone. Blended as always of Sauvignon, Pinot bianco, and Tocai Friulano, this wine achieves a balance and fullness – and ageability – that rank it among Italy’s – and the world’s – great white wines. And – lest I forget – I did taste one sparkling wine from a producer I had not known before, Villa Sandi: Its Cartizze Brut Vigna La Rivetta showed wonderful light fruit in a fully dry and savory package, as elegant as a Prosecco can get.

By this point I had to move on to red wines, which were just as rewarding but more difficult to taste at an event like this (because the scrum is always thicker at the big-red-wine tables). Here I managed to sample an eclectic batch before my shoulder pads wore out. From Piedmont:

  • Ca Viola’s 2013 Barolo Sottocastello di Novello was a trifle woody for my taste but intensely aromatic and attractive.
  • Vietti’s 2014 Barolo Roche di Castiglione is a big wine that returns to the classic style of this great house.
  • Equally big and balanced was Elvio Cogno’s 2013 Barolo Ravera Bricco Pernice, a wine I would love to be able to taste in 20 years.
  • The final Nebbiolo-based wine I tried was Nino Negri’s 2015 Valtellina Sfursat Cinque Stelle, a wine of tremendous complexity both in the nose and on the palate.

After Piedmont, my next largest cluster of reds came from Tuscany: probably no surprise there.

  • Mastrojanni’s 2013 Brunello di Montalcino Vigna Loreto
  • Castellare di Castellino’s 2014 I Sodi di San Niccolo
  • Castello di Volpaia’s 2016 Chianti Classico
  • Cecchi’s 2015 Chianti Classico Riserva di Famiglia

All are long-time favorites of mine that express beautifully the many nuances of the Sangiovese variety, and none disappointed.

After that, I managed to taste a small selection of other reds, mostly from Campania. The big exception to that geographic limit was Masi’s magnificent 2013 Amarone Costasera Riserva (another wine I’d love to taste in 20 years). Then I sampled Donnachiara’s 2016 Aglianico, a spicy, underbrushy wine that testifies to the steadily improving quality of red wines at this already successful white wine house; and Nanni Copé’s outstanding, unique 2016 Sabbie di Sopra il Bosco, a wine of great elegance and depth crafted from the rescued-from-the-brink-of-extinction Pallagrello nero and Casavecchia varieties.

I would have been happy to taste more – my palate was still working and my tongue still alive – but by this point the scrum had grown too thick and combative (why will people plant themselves right in front of the spit bucket?) for my aging bones, so I retrieved my coat and hat and gloves and headed out into the cold with enough anti-freeze in my system to see me safely home.

The Essential Guide to Italian Wine? Very Possibly

December 27, 2018

With its recently released 2019 edition, its fifth, Daniele Cernilli’s Essential Guide to Italian Wine has come of age. Published now in Italian, English, and German editions, well over 600 pages long (and well indexed), and reviewing 1,134 estates and 2,809 wines, the Essential Guide certainly covers the Italian wines that a North American consumer needs to know about – in fact, many more than are currently available in this hemisphere. But one can always hope.

Cernilli’s Guide is organized in the classic way, region by region, the producers listed alphabetically and awarded zero, one, two, or three stars based on their total production and track record; and selected individual wines scored on the now standard, to me infamous 100-point scale and their price range indicated – all useful information, handily presented.

For those who may not recognize his name, Daniele Cernilli is a central figure in the Italian wine world, a critic of major importance and great knowledge. He was one of the founders of Gambero Rosso and was deeply involved not only in its editing but also in the whole process of its evaluations, which by way of their one-, two-, and three-bicchieri awards became the most prestigious of all of Italy’s ranking systems.

When he and Gambero Rosso parted ways several years back, Cernilli reinvented himself as Doctor Wine and began creating his Essential Guide.

I shudder to think of the amount of work it took to bring it to its present condition, especially since Cernilli and his co-workers do not solicit samples or accept advertising from individual wineries. Instead they visit wineries, participate in regional and consorzio tastings, and even buy wines from the same sort of shops Italian consumers patronize. That last practice will send chills up the spines of wine magazine publishers on several continents.

Full disclosure: I’ve known Daniele Cernilli for at least two decades. Even fuller disclosure: We don’t always agree – in fact, we have sometimes been on opposite sides of a wine, a winery, or a wine style. But I don’t know anyone who knows the wines of Italy – all of Italy – in greater depth than he does, so I always take his evaluations seriously.

Here’s a representative example of both his knowledge and our occasional disagreements: The 2019 Guide’s White Wine of the Year award is shared by two wines:

  • Fiano di Avellino Stilèma 2015, Mastroberardino, Campania
  • Solo MM 15 2015, Vodopivec, Friuli Venezia Giulia.

Now, Fiano di Avellino is a justly esteemed grape variety, and Mastroberardino has long been one of its finest producers. Additionally, I happen to have tasted the Stilèma, and I agree totally with Cernilli’s judgment of its greatness. Here’s what he says of it in his entry:

Typical notes of flint, then fresh almond, wild herbs, elegant and extremely clear aromas. Agile and savory taste dominated by a magical freshness that gives elegance and drinkability to the wine. Smooth and long persistence. Great wine.

Stilèma is the first fruit of an experiment initiated by the late Antonio Mastroberardino to use materials derived from old and especially from pre-phylloxera vineyards (of which there are several in the Fiano zone) to back-engineer Fiano di Avellino to the sort of prime vines and field and cellar techniques that yielded the greatest wines of what we can call the “pre-industrial years” of Italian winemaking. As Antonio’s son Piero puts it:

We intend to evoke the style of vinification of the native vines of Irpinia (Greco, Fiano and Aglianico) as it took place between the end of the 50s and the beginning of the 70s of the twentieth century for Taurasi, and between the years 70 and 80 for the two noblest whites of Irpinia. It is, then, the style (or the Stilèma) of a family that interprets, over generations, the natural heritage of its territory, which makes it specific, as predestined to play a role in that land.

Noble purposes, and already producing noble results.

But what of Cernilli’s other choice for White Wine of the Year? Solo MM 15 2015 is a wine and Vodopivec a maker unknown to me. Cernilli describes winemaker Paolo Vodopivec as a meticulous and devoted craftsman, committed to the very localized traditions of the Friulian Carso and to experimentation with vinifying wines in amphorae. Of this wine, he says:

100% Vitovska grapes. Fermented in amphora for 6 months then aged in large casks. Unfiltered. Bright straw yellow color. Austere nose offering notes of sea breeze and aromatic herbs. The palate is expressive, briny and citrusy; powerful and fresh, vibrant, and with a unique personality. Wonderful wine.

That’s certainly detailed enough to prompt me to look for a bottle next time I’m in Italy, since I infer that it comes to this hemisphere only occasionally, in small quantities and at fairly high prices. A little research told me that Vitovska grapes are very localized within Friuli, had almost disappeared until rescued a decade or so ago by some devoted winemakers, and are now enjoying a small vogue in Italy. Worth a try? For sure. One of the year’s great white wines? Given my very uneven experiences with amphora-aged wines, I’d say that’s far less certain.

But the surprising (to me at least) award pairing gives evidence, if any is needed, of just how unconventional and eclectic Cernilli’s palate is, how plugged in to the Italian wine scene he is, and how informative and useful – indeed, what a simply interesting read – his Essential Guide is. You can count on one finger the number of annual wine guides I enjoy picking up and just browsing in: This is it.
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Since this will be my final post of 2018, there can be no better time to wish you all a very happy and a very vinous New Year – which I do, most heartily.  Cheers!

White Wine Wonderland

April 30, 2018

It may be news to the casual wine buyer, but it’s certainly no secret to wine lovers that these days Campanian white wines are among the most exciting in the world. My second day of tastings at Campania Stories in Naples covered 109 samples of them from 86 producers over vintages stretching from 2017 back to 2003. I make no secret of the fact that I am a major fan of these wines, so no one should be surprised when I say that I was wowed.

The producers ranged in size from very large to very small, some white wine specialists but most making at least some reds as well. I’ll talk about the red wines (another day’s tasting) in a later post: for now I want to focus on the enormous diversity of white wines Campania makes.

Top of the list, of course, stand the two white DOCGs, Fiano di Avellino and Greco di Tufo, but they are followed by a host of wines vinified from Fiano or Greco in other parts of Campania. And beyond those two varieties comes a whole gazetteer of other white grapes, many localized and only recently acquiring any reputation outside their zone, others long-standing staples of production in wines that aren’t varietally named, such as Lacryma Christi. Most prominent of these varieties are Asprinio, Caprettone, Catalanesca, Coda di Volpe, Falanghina (now very well known), and Pallagrello bianco (now an emerging star) – to name just some.

The hardest problem for me in tasting so many and such diverse wines is staying focused on what is actually in the glass, not what I hope or expect it to be. It’s hard to say which tires first, the palate or the brain, but the task is to bring the same attention to wine #109 as to wine #1. It helps a great deal when the wines are well-made examples of interesting varieties, and the good news from Campania Stories is that that was true in 90% of the cases. As a veteran of many a hard slog through a slate of mediocre wines, I can assure you that 90% is a terrific average, whatever the country or appellations you’re dealing with.

So: down to details. First, the “lesser” breeds, which many of us have been drinking happily for years in blends such as Lacryma Christi bianco or Costa Amalfitana. Most wines so labelled were for years relatively simple wines for everyday meals, but now, as the winemaking improves steadily throughout Campania, they are rapidly ascending the scale of quality and interest.

I was particularly charmed by Marisa Cuomo’s 2016 Fiorduva, a blend of Ripoli, Fenile, and Ginestra, and a wine that is a perennial prize winner, but then I’m impressed by Cuomo’s entire line of wines. The humble Lacryma Christi bianco appellation produced two striking wines, Sorrentino’s 2016 Vigna Lapillo and Matrone’s 2015 Territorio de’ Matroni. The appellation that showed strongest among these lesser-known wines was unquestionably Pallagrello bianco, an IGP wine from Terre del Volturno in the province of Caserta. Every sample in this category showed the complexity of which this variety is capable: the nose and palate are marked by assertive, almost red, fruit and strong minerality, and they were biggish (especially for a white wine), round in the mouth, and long in the finish. Pallagrello bianco takes quite well to at least a few years’ aging, and often more. This is definitely a dinner wine, not a cocktail.

Falanghina is one of Campania’s success stories, a wine that went from obscurity only a few years ago to vinous stardom. Its light body and refreshing minerality make it an ideal wine for everything from sipping at parties to drinking throughout light meals. There are several appellations: Falerno del Massico bianco, Falanghina del Sannio, Campania Falanghina, and Campi Flegrei Falanghina. Each is good, and each differs slightly from the others.

The Falanghina from the Flegrean fields is probably the most “volcanic” tasting of them all, the Sannio Falanghina the roundest and best suited to dinner service. There are excellent producers in all the appellations: in the Massico zone, Villa Matilde; in Sannio, Fattoria La Rivolta, Feudi di San Gregorio, Fontanavecchia, and especially Mustilli, who rescued the variety and pioneered its re-introduction; and in the Campi Flegrei, Aganum, Cantine Carputo, and La Sibilla.

The group of Fiano and Fiano-based wines ran to 40 samples ranging from vintage 2017 back to 2003. Of them, 29 were Fiano di Avellino. This was a sensational bunch of wines: There is no other way to put it. I had been impressed by the level of winemaking that the white wines had been showing, but with these Fianos, it really shone. No rusticities, no overpowering oak, no off bottles: just clean, pure Fiano flavors throughout, in a range of styles from delicate to forceful.

Fiano is a great grape, as noble as Chardonnay or Riesling, and these 40 samples both demonstrated what has been accomplished with it thus far and indicated what it is capable of. Aromas of forest floor, pears, hazelnuts, almonds, with mineral inflections; palates of white fruits and nuts and mineral interlacings, with long, dried-pear and nut finishes, all varying with vintage and age, and gradually – with age – rounding and plumping into a more mature hazelnut-and-sottobosco complex of scents and tastes: for my palate, as lovely a white wine as can be found anywhere. Here is a highly selected list of the samples that impressed me most, in the order I tasted them:

  • 2017 De Conciliis, Paestum Fiano Bacioilcielo
  • 2017 De Conciliis Paestum Fiano Donnaluna
  • 2017 Casebianche Cilento Fiano Cumalé
  • 2017 Villa Raiano Fiano di Avellino
  • 2017 Colli di Lapio Fiano di Avellino
  • 2017 Feudi di San Gregorio Pietracalda
  • 2017 Petilia Fiano di Avellino
  • 2017 Di Meo Fiano di Avellino
  • 2017  Donnachiara Fiano di Avellino
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  • 2016 Nanni Copé Terre del Volturno Bianco Polveri della Scarrupata
  • 2016 Tenuta Sarno 1860 Fiano di Avellino
  • 2016 Pietracupa Fiano di Avellino
  • 2016 Rocca del Principe Fiano di Avellino
  • 2016 Di Meo Fiano di Avellino
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  • 2015 Villa Raiano Fiano di Avellino Ventidue
  • 2015 Rocca del Principe Fiano di Avellino Tognano
  • 2015 Feudi di San Gregorio Fiano di Avellino Feudi Studi Arianello
  • 2015 Villa Raiano Fiano di Avellino Alimata
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  • 2014 Ciro Picariello Fiano di Avellino Ciro
  • 2012 Tenuta Sarno 1860 Fiano di Avellino
  • 2007 Di Meo Fiano di Avellino Colle dei Cerri
  • 2003 Di Meo Fiano di Avellino Erminia di Meo

And finally came Greco: 26 wines, the great majority of them Greco di Tufo. Greco is also a great variety, of much nobler status than the wine world seems aware of, but I think for most wine lovers less immediately accessible than Fiano. Its wines show the greatest minerality of any Campanian wines, and that is saying a lot. The soils of the Tufo zone are richly volcanic and mineral-laced: A sulfur mine on the di Marzo estate just outside the town of Tufo was for many years the major employer in the region. But Greco – especially Greco di Tufo – rewards the small effort it takes to get to know it: It is a big wine for a white, and capable of matching with many foods, from seafood (it loves shellfish) through white meats and even smoked meats (try it with a ham steak). And it ages complexly and well, the palate rounding and softening, the nose deepening and acquiring intriguing forest-floor aromas. Here are the best of the best I tasted in Naples:

  • 2017 Villa Raiano Greco di Tufo
  • 2017 Ferrara Benito Greco di Tufo Vigna Cicogna
  • 2017 Di Meo Greco di Tufo
  • 2017 Petilia Greco di Tufo
  • 2017 Feudi di San Gregorio Greco di Tufo Cutizzi
  • 2017 Donnachiara Greco di Tufo
  • 2017 Colli di Lapio Greco di Tufo
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  • 2016 Di Marzo Greco di Tufo Serrone
  • 2016 Di Prisco Greco di Tufo
  • 2016 Pietracupa Greco di Tufo
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  • 2015 Villa Raiano Greco di Tufo Contrada Marotta

In addition to all these at the formal tasting, I managed to taste a few more on visits to individual producers. Almost all of them took the opportunity to show their experimental wines, the directions they want to go with their Fiano and Greco. Almost all of those – especially Di Marzo, Petilia, and Sarno 1860 – seemed to be moving in the direction of making their wines more Burgundian in style – rounder, fuller, more complex, still more expressive of their terroir. As you can imagine, these wines are still in the developmental stages and not commercially available – but they gave a very exciting indication of the sophistication and quality that lies in store for us in years to come. I left Campania a very happy camper.

One Fine Wine: Di Meo Fiano di Avellino 2012

March 5, 2018

This is the first of what I intend to be an intermittent series of short posts about individual wines I’ve recently enjoyed. Diane and I drank the bottle named above, a Di Meo Fiano di Avellino 2012, with a relatively simple dinner of snapper soup (brought home from a trip to Cape May) and filets of John Dory (brought home from our local Citarella). The nutty, mineral scent of the wine tempted from the first pour – and then the wine itself stood up and kissed the soup and danced with the fish and kept growing more interesting as it opened in the glass. We finished the bottle easily and looked around for more.

Fiano is, without qualification, a great white variety, as fine as Riesling or Chardonnay, and in the vineyards around Avellino, high up – 550 meters up for Di Meo – in the complex volcanic soils of those hills, it achieves its maximum expression.

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Writing some time ago about the wines of Campania, I said that some day wine lovers would regard the Avellino zone with the same reverence they accord Burgundy’s Côte d’Or. Every time I open a bottle like this Fiano, I feel that even more strongly:  This simply is a world-class white wine.

Fiano is never as fat on the palate as a white Burgundy: It’s linear, and often more subtly elegant, with a fine nut (hazelnut and almond) and mineral-inflected complexity that grows more intriguing with every year of bottle age. About a year ago, Diane and I drank (with friends to help) a magnum of Di Meo’s 2000 Fiano di Avellino, and it was spectacular, showing not the slightest sign of senility and all the signs of depth and all the layered flavors that mineral-laced soils and mature fruit (lots of dry pear and hazelnut) can convey.

Di Meo is becoming something of an aged Fiano specialist, but the natural structure of the Fiano variety is such that almost any well-made Fiano di Avellino will mature beautifully, if you can keep yourself from enjoying it while it’s still young.

In addition to all its natural advantages of soil, site, altitude, and climate, the Avellino zone is blessed with a throng of passionate and knowledgeable winemakers. In addition to Di Meo’s, you can find excellent Fiano di Avellino from Cantina del Barone, Ciro Picariello, Donnachiara, Feudi di San Gregorio, Mastroberardino, Pietracupa, Tenuta Sarno, Terredora, Urciuolo, Villa Diamante, Villa Matilde, Villa Raiano and probably a few others I’ve forgotten.

When next you buy some, try squirreling a few bottles away in some corner where you can forget them for a few years: They’re worth the wait.

 

All I Want For Christmas . . .

December 21, 2017

. . . is that we bury, finally and for all time, the fiction that Italian white wines can’t age. Enough knowledgeable writers have tried, for at least the last decade, to tell consumers otherwise, that I would have thought by now that this piece of misinformation had died a natural death, but nevertheless I keep hearing it, and often enough from people who ought to know better.

So, as what I hope will be one more nail in its coffin, my Christmas gift for all worthy winos will be an account of my recent experience with two very different Italian white wines, both of the 2000 vintage.
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I have long had in my “cellar” (regular readers will understand the quotation marks) a single bottle of Bucci Verdicchio 2000. Too long, in fact: This is a wine that was meant to be drunk years ago, but somehow it kept getting passed over.
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Ampelio Bucci

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Bucci is, in my opinion, the best producer of Verdicchio in the Marches, and Verdicchio is probably one of the most underestimated and underesteemed of all the Italian white wines – at least in this country. Ampelio Bucci is a charming and patient man: That patience sustained him for many years in dealing with his enologist, the brilliant but difficult and quirky Giorgio Grai.

Grai is – or was – nearly legendary in northern Italy for his skill in crafting long-aging white wines, and he guided the yield of Bucci’s vineyards into two forms, a “simple” Verdicchio, designed for youthful drinking, and a more complex Villa Bucci Verdicchio Riserva, designed for longer aging. I have drunk many 10-year-olds of the riserva, and they were uniformly lovely – fresh and deep, with Verdicchio’s characteristic pear, apple, and mineral flavors beautifully balanced against a restrained acidity.

But the wine I am talking about now isn’t that one: It’s the basic Verdicchio, the wine meant for being drunk young. Somehow it hadn’t been, and once its “use by” date had in my mind passed, I kept leaving it behind on the assumption that it was probably already dead or dying. So, recently, when Diane and I were having an unusually fancy first course (American Osetra caviar) with a light dinner of omelets, I decided to dispose of the bottle once and for all. Carefully chilling a back-up bottle of white Burgundy, I poured the 17-year-old Bucci, fully expecting to taste it and dump it.

Boy, was I wrong! The wine looked old, but pretty – golden amber and translucent. Its aroma was intriguing – very lively, with some floral notes but mostly complex mineral scents, like flint and chalk and slate. In the mouth, it felt light, balanced, and live – still that restrained acidity so typical of Bucci, sustaining complex flavors of unripe pears, untoasted almonds, and the ever-present mineral notes, with a pleasing butteriness in the finish. We were amazed, and our pleasure only grew as the wine opened further in the glass and responded beautifully to the very different challenges of caviar and omelets. This was not just a great Verdicchio, it was a great white wine from anywhere, of any age.

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That was my instance of unplanned-for glorious longevity. My second wine story, a Di Meo Fiano di Avellino Selezione Erminia 2000, is the very opposite – in terms of planning, not quality. This is a wine that was designated for long aging right from the start, and only quite recently acquired by me.
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The Di Meo family tends high-altitude vineyards (around 550 meters) in the most prized wine-making part of Campania, the Fiano, Greco, and Taurasi zones surrounding Avellino.

Generoso, Erminia, and Roberto Di Meo

The harvest of 2000 in most of Italy was a good one: in some places too hot, but in most bringing the grapes to a perfect point of ripeness, with fruit, sugar, acid, and tannins in excellent balance. That year, as an experiment in aging their indigenous white wines, the Di Meos selected a particular plot of Fiano within one of their best vineyards for special treatment to test how well a traditionally made white wine could age.

The grapes of this plot stayed on the vines longer than others of that harvest, not to super-ripeness, but definitely beyond the hang time for ordinary vinification. Then they underwent a long maceration period before soft pressing and low-temperature fermentation in steel. After that, the wine rested on its fine lees for a whole year, still in steel, before being racked off to repose in more steel and then bottle for a total of 13 more years before release.

This wine never saw a piece of wood, and its purity showed clearly in every sip. Fiano is a great grape, and the Avellino zone its heartland. My bottle was a magnum, but even allowing for that, its freshness was astonishing. Lovely aromas of underbrush and soil, a harmonious palate of white fruits and nuts – hazelnut especially – and long, lingering finish of dried fruit, mostly pear, all encased in an elegant package. Just a gorgeous wine, with years, maybe decades of life still before it. (WTSO – Wines Til’ Sold Out – has twice recently offered this wine in this vintage, and may do so again.)

I hope everyone reading this gets the chance to taste wines similar to these – often. That’s my Christmas wish for you. If you haven’t enjoyed it yet, it’s the kind of experience that will completely revise your notion of what white wine is all about.

Buone Feste, tutti!

Naples and Rome: Love and a Lament

November 20, 2017

I’m just back from a not-long-enough 10 days in Naples and Rome, Diane’s and my favorite cities in the world, after New York. Rome is amazingly beautiful and endlessly fascinating, Naples vibrant, live, and gritty – gritty in that heart- and mind-grabbing way New York used to be before the developers ate its guts. Jeremiah Moss would love Naples, for all the right reasons.

We ate well in both cities, though it has to be confessed that mass tourism is taking its toll. In Rome’s centro storico it is now not too hard to get a mediocre meal, and it is even possible to get a lousy pizza in Naples. Even a few classic places have lost their edge – though we still enjoyed some marvelous dishes – pasta alle vongole, tagliatelle with black truffles (it’s a terrible year for white ones), osso buco, and trippa.
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Wine in Italian restaurants is attractively inexpensive, especially by New York City standards, Here, we’ve become used to restaurant markups of two, three, and four hundred percent. In Italy, even in the capital, restaurant wine usually costs just a bit more than it does at retail, and very often much less than the same bottle would cost us at retail here. That is fine, and it encourages wine drinking and experimentation, which is exactly what a restaurant should do.

But in neither Rome nor Naples, alas, has the overall wine situation changed much. Wine lists have gotten broad, covering many of Italy’s important wine regions, but almost never are they deep. Italian wine journalists have told me that the Italian public drinks only young wines, and almost every restaurant wine list shows that. The oldest wine I was able to drink on this trip was a 2006 Vino Nobile di Montepulciano, a Vigna d’Alfiero Riserva from Valdipiatta – a lovely wine, to be sure, but almost the only example of a wine from before 2012 that I found the whole trip. Even the one marvelous discovery of this trip – in Naples, a glorious Fiano previously unknown to me, called Exultet, from Quintodecimo – was a 2016.
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That’s sad. Even wines from zones that pride themselves on the longevity they can achieve were offered only in three-, four-, or at most five-year-old examples. For wines like Barolo, Barbaresco, and Taurasi, that’s infancy, and drinking them that young is infanticide. I don’t like feeling like a criminal, but of course I drank them, the only alternative being to forgo wine entirely, which is clearly preposterous.

I do wish Italian restaurants would find a way to offer a few older bottles of some of their glorious reds and wonderful whites. Naples, are you listening? Ten-year-old Greco di Tufo and Fiano di Avellino are great wines, and would spectacularly accompany your world-class seafood. Rome, your unctuous coda alla vaccinara needs – needs! – an old Gattinara or an authoritative old Taurasi. I’m sure I’m not the only American who travels to Italy in hopes of tasting fine, mature wines.

Wining in Rome

November 3, 2016

Rome has many charms, but an abundance of great wine is not one of them. Once upon a time – my brother and I first visited Rome in 1964, so this is history, not fable – your wine options in most trattorias were rosso or bianco, both vino sfuso – that is, drawn from a barrel or demijohn, not from a bottle. The red was usually some form of Chianti and the white was almost always brown (from rapid oxidation, then a serious problem for Italian white wine) and usually some form of Frascati.

Much has changed for the better since then. The white wine now really is white, and almost invariably young and fresh and charming. And although now-much-improved Frascati is still ubiquitous, most trattorias – and certainly anything calling itself a ristorante – will also offer several other options from other parts of Italy. Red wine lists seem to have grown even more, now providing good choices of many varieties from all over Italy – including, at long last, a growing representation of indigenous Lazio (Rome’s region) bottlings.

 The selection at the Cul de Sac wine bar

The selection at the Cul de Sac wine bar

Nevertheless, really deep wine lists are still few and far between, and the lover of older wines has to search pretty hard to find a mature bottle of almost anything. So when Diane and I went recently to Rome for a week of pure vacation – I promised no winery visits, no tasting sessions – we contented ourselves mostly with the kinds of wines that provide plenty of pleasure without needing long cellaring. Rome offered many of those.

We tried many young Frascatis, of course, and all were genuinely charming, with the light floral/mineral nose and palate characteristic of the breed. One of the most interesting, which we tasted at the Trimani wine bar, was in fact not a Frascati but an IGT Lazio wine from Casale alborea-2Certosa. It was a 2014 (almost all the whites were 2014, a very few 2015) Alborea, a rich, lightly golden wine of greater than usual intensity. It was blended from Grecchetto and Malvasia Puntinata, the latter grape a Lazio specialty and usually an important component of Frascati. I don’t think this wine is imported to the US.  One of the advantages (and limitations, from a wine journalist’s point of view) of drinking in Rome is the opportunity to taste wines, both kinds and producers, that don’t always make it across the pond.

falanghina-1Other whites that we enjoyed included a lovely light, refreshing 2015 Pigato from Liguria (Pigato is the regional name for Vermentino), a characteristic Falanghina from Benevento by Vinicola del Sannio, and a 2015 Mastroberardino Fiano – the latter, of course, in a distinctly different weight and quality class from the lighter more apéritif style of the preceding wines.

BTW, we tasted a lot of these wines by the glass at two of our favorite places in Rome to get a light lunch: the wine bars Cul de Sac and Angolo Divino. Both offer a splendid array of cheeses and salume and light dishes, though at both you can order more substantially if you wish. Either way, you can taste glasses of as many wines as you have time and capacity for, from a well-chosen list, with many, many more wines available by the bottle, should you opt to make an afternoon of it.

taurasiEverywhere we dined in Rome, our choices for red wine seemed much richer than for whites. The red wine situation, it’s fair to say, is happily more complex than the white. We drank a number of familiar standbys, of course – a 2009 Mastroberardino Radici Taurasi, for instance, though that turned out to be infanticide: That bottle had years of development before it.

montevetrano-2We also drank a 2007 Montevetrano, which was a lovely representative of this unusual (for Campania) blend of Cabernet, Merlot, and Aglianico. It was evolving beautifully, but it too had years of maturation to go. The slightly disappointing restaurant at which we drank it provided a wonderful instance of just how thin wine knowledge is even in seemingly better places. When I asked for a bottle of Montevetrano, our waiter didn’t recognize the name, and didn’t know it was on his wine list. I pointed it out and explained it was a Campanian wine. He  looked and said “No; this says it’s from Salerno.” – He didn’t even know Salerno is in Campania. After that he disappeared for a while and, apparently after consultation with someone more knowledgeable, returned bearing the bottle and self-importantly informed me that this was one of Italy’s greatest wines – which, of course, was why I had ordered it in the first place.

Most of the reds we enjoyed were younger than those two, however. One stand-out was a 2013 Villa Simone Cesanese – a native Lazio grape – that was soft, fresh, and fruity, with some real depth and excellent varietal character. We liked that so much we ordered a second bottle and made that dinner last. 4-spineAnother very distinctive regional wine, this one from the Amalfi coast, was 2012 Quattro Spine Costa d’Amalfi Rosso from Tenuta San Francesco. Again, I don’t know if this wine is available in the US, but it’s definitely worth seeking out, whether at home or abroad. It was an intriguing blend of Aglianico, Tintore, and Piedirosso, very dark, rich and deep, powerful and elegant. I’d love the chance to taste an older bottle.

zanella-1The oldest bottles we had on this trip we enjoyed at Fortunato del Pantheon, and at Checchino dal 1887. At the former, our waiter walked me into the attached enoteca (a new development since we’d last dined there), where the sommelier unearthed a 2007 (not so old, but hey! we’re in Rome) bottle of Maurizio Zanella Rosso del Sebino. A blend of 50% Cabernet sauvignon, 25% Merlot, and 25% Cabernet franc, and almost inky dark, it was big, round, and soft, with very soft tannins, and tasted of mature black fruits. It proved an excellent companion to our dishes of tagliarini with white and black truffles.

picchioni-2By far the most interesting red wine of our trip was the sommelier’s suggestion at Checchino. This was no surprise, because it has one of the best wine lists in Rome, and when asked for a more mature wine, Francesco Mariani (one of the brothers who own Checchino) suggested a 1983 Colle Picchioni Rosso (as it turned out, the same wine he had served my friend and colleague Charles Scicolone just a week before ).

This is a Lazio wine, grown and vinified not many miles outside of Rome. It’s probably – firm data is hard to come by – a blend of the native Cesanese with Merlot and maybe Sangiovese, maybe Aglianico, maybe Cabernet; in 1983 things were still pretty loose in Lazio (Charles thinks it’s all international varieties; I’m not so sure). Francesco knows his stock: Whatever grapes are in it, this wine turned out to be perfect choice with our food, initially delicate but growing in strength as it opened. Pale garnet with an orange edge, it looked and smelled like a mature wine, the nose almost delicate. On the palate, very balanced, and even lively, with still fresh fruit suggesting dark berries that lingered into the elegant finish: a really lovely bottle of wine.

Diane has blogged about the meals we ate in Rome, so the palatally curious can see what kinds of food went with the wines I’ve been talking about by clicking here.

One final word: None of these wines was expensive, especially not by New York standards. The older wines cost far less than new vintages sell for at retail here, which gives you some sense of just how outrageous the price-gouging is in American restaurants. And in even the busiest, most touristed Roman restaurants, the sound levels were such that the two of us were able to speak in normal tones, which gives you some idea of what a deliberately manipulated environment most American restaurants are providing. As one of my old teachers used to say, verb. sap. sat. Save your money, and dine out in Europe.

Donnachiara: A Fiano Vertical

September 22, 2016

Donnachiara, the Campanian wine estate, celebrated its 10th anniversary recently by presenting a vertical tasting of its elegant Fiano di Avellino during a classic Neapolitan lunch at Il Gattopardo restaurant in New York. The food was great, and the wines were even better. I only wish that anyone who still subscribes to the myth that Italian white wines can’t age would have the same sort of opportunity to experience just how beautifully Fiano matures.

Ilaria Petitto, now the managing director of the family-owned firm (established by her mother and named for her grandmother), hosted the event and presented the wines, with additional commentary from wine journalist John Gilman.

The wines appeared in flights of two, each pair accompanying a different course of the meal:

  • 2015 and 2013 Fiano alongside some mini arancini and mozzarella in carrozza
  • 2011 Fiano and Fiano Esoterica alongside a savory dish of freshly made pasta in a seafood sauce
  • 2009 and 2007 Fiano paired with a lovely fillet of sea bream in a light broth of tomato with tiny clams and mussels

The matches were perfect in every case, and the wines remarkable for their consistently high level of quality and elegance, right from the firm’s beginnings.

To my mind, Donnachiara has done amazing things for so young a firm and promises much more for the future. Indeed, Ilaria made a surprise announcement at the lunch that Donnachiara has just retained the famed enologist Riccardo Cotarella as its winemaker. Several of the journalists at the lunch expressed the hope that Cotarella doesn’t change the estate’s white wines (Fiano, Greco, Falanghina) which we all felt are already great because they are so beautifully faithful to their varieties and terroirs.

donnachiara-vineyard

But we all agreed he could help substantially with the red Taurasi, which has not yet caught up to the level of the whites. Speriamo!
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Here are some details of the wines we tasted.

2015
Donnachiara’s vintage notes call this “a wine with great potential for aging,” and I agree. It’s already balanced and lovely, with a long mineral finish, promising fine development. It resulted from a very wet winter, a “scorching” July, and then gradually moderating temperatures that “allowed for optimum ripeness of the fruit.” Everyone with room in their cellar should put away a case of this for 10 years.

2013
Very similar to 2015, only more so in every respect – bigger, fuller, fatter, more aromatic. That partially results from two additional years of maturation, partially from a long, hot, dry growing season that produced concentrated, structured grapes. It lacks a bit of the freshness of 2015, but it adds tremendous presence.

2011
This was – and is – a favorite white wine vintage for Campanian growers. Donnachiara describes it as “a balanced vintage par excellence” and thinks the wine is at an “optimal current aging phase.” I have to disagree: This lovely, aromatic wine is maturing beautifully, but for my palate – and from many years’ experience with Fianos of all ages – I’d say it was still quite young, with years of development still before it. If I had to choose one wine from this line-up to put in my cellar (and hope to live long enough to taste at maturity), 2011 would be the one.

2011 Esoterico
All Donnachiara’s white wines except this one are fermented and aged only in stainless steel, so as not to impose any other flavors on what the grapes and the vineyards give. Esoterica was a one-shot experiment, with part of the wines fermented and aged for 12 months in French oak. For me, this is the only wine that didn’t work with the food and where I felt that the true character of Fiano was obscured. It would probably taste great with foie gras, but it just didn’t work with seafood pasta.

2009
This was a difficult harvest, Donnachiara says, with too much rain early on, but the wine “has good balance and pleasant minerality, with beautiful aromatic complexity.”  I found it very fine – lean and elegant, with complex almondy/mineral flavors and a very long finish: in all, quite a lovely wine, still with remarkable freshness.

2007
A hot, dry summer yielded “a large, powerful wine, with great structure and good acidity – one of the best vintages for the aging of Fiano.” I found this Fiano just plain big – huge nose, big fruit on the palate, opulent and still quite fresh, and with a commensurate long, forceful finish. I can’t guess how much longer this wine will mature, because it is such a different vintage, but right now it is absolutely voluptuous drinking.

fianoI hope I will be around to celebrate Donnachiara’s 20th anniversary. The potential of this winery – and in fact the potential of the whole Irpinia area, the heartland of Fiano di Avellino, Greco di Tufo, and Taurasi – is only now beginning to be realized. Before it started making its own wines, Donnachiara sold its grapes to Mastroberardino, and I have drunk 20- and 30 year-old Fianos from Mastro that were simply gorgeous. For Campania, Fiano could be only the tip of the iceberg: As Ilaria almost casually remarked, one of the reasons Campania doesn’t do international grapes is because it has over a hundred native white varieties. If even a few of them approach the stature of Fiano and Greco, wine lovers will have found a treasure trove.