2023 Archives | Gardini Notes

Chianti Classico, Gran Selezione, Riserva: 2024 Edition

admin — Tue, 11 Jun 2024 06:54:08 +0000

Since 1932, Chianti Classico has always been produced in a designated part of Tuscany.

From 100% to 80% SANGIOVESE

Up to 20% OTHER GRAPES: Canaiolo, Colorino, Cabernet Sauvignon, Merlot

The first notary report documenting wine production in this same area dates back to the XIVth century. However, the territory was not always dedicated exclusively to vineyards, but also to olive crop for the purpose of olive oil production. These days almost 7200 hectares of vineyards are registered as DOCG classification for the production of Chianti Classico.

The Sangiovese grape, the variety from which the Chianti Classico is produced, is rather sensitive to the characteristics of the terroir where it grows. In this area, different geological structures coexist, such as clay, tuff, Chianti boulders, limestone, and marl. These soil features combined with the different expositions of the vineyards and altitudes give rise to a complex number of aromatic and gustative variables in the wines. One will quickly realise then that we cannot speak solely of a single Chianti Classico, even if the wine made here is classified as such.

In order to earn the Chianti Classico appellation and the DOCG classification, it is mandatory to comply with the established set of rules. The grapes must be harvested in the Chianti Classico production area and the wine must contain at least 80% of Sangiovese grapes. The percentage can be supplemented with other varieties up to 20%. Native grapes such as Colorino and Canaiolo, as well as other international varietals, for instance Cabernet Sauvignon and Merlot, may be used to enhance the Sangiovese. The Chianti Classico must be released on the market, no sooner than October the 1st of the year following the harvest. For the Chianti Classico, labelled as Riserva, the minimum ageing time is 24 months.

Production zones and their relative characteristics:

As said before, Chianti Classico territory is extremely varied both in soils and expositions, so this division once again allowed to record all the different nuances among wines produced in this small though diversified territory, and to carry out a more accurate analysis.

San Casciano in Val di Pesa:
• Territory straddling two valleys, those delineated by the Pesa and Greve rivers.
• Soils for the most part, stony and clay-like.

Greve in Chianti:
• Soils rich in clay and calcium.
• Delicate wines, already rather expressive even when young, usually able to mature with elegance.
• In this territory, one finds two great sub-zones from the Chianti Classico: Lamole and Panzano (the soils here are rich in clay and marl).

Barberino Val d’Elsa:
• Zone under which fall two more territories to the west of the Chianti Classico production zone: Barberino Val d’Elsa and Poggibonsi.
• In Barberino, only 5% of the terrain is dedicated to the production of Chianti Classico.
• The territory is characterized by a climate that benefits from temperate winds arriving off the sea.

Tavarnelle Val di Pesa:
• Seat of the Chianti Classico producers association.
• The name for this zone is connected to the term “taberna,” an indication of the fact that here, even in the past, quality wine was produced.

Castellina in Chianti:
• A “hilltop” Chianti Classico is produced here, since the vines are planted up to 600 meters above sea level.
• Earth rich in alberese, as well as clay and galestro, in the southern part of the area.

Radda in Chianti:
• Perhaps one of the oldest areas of the Chianti Classico zone.
• Soils rich in alberese.
• Nervous wines, capable of long periods of aging.

Gaiole in Chianti:
• Variegated wines with a good presence of galestro but also tuff, a geological structure that gives elegance to wines.
• One of the zones with the highest elevations in the entire Chianti Classico production area.
• Very expansive zone, rich in a great number of variables that influence the wines produced here. For this, the Gaiole territory it must be divided into 3 production sub-zones.

Castelnuovo Berardenga:
• Territory geologically variegated bordered by Senese clay.
• Tuff is present in the soils.

Poggibonsi:
• Soils mainly made up of sand and pliocenic sandstones, with low presence of flysch.
• The wines here produced tend to be more structured and opulent.

Monteriggioni:
• Composit soils, of marine origin.
• Clay, sandstones and tuff rocks, with red soils in the area of Colle Val d’Elsa.
• Fruity, warm, of rich texture, with less tannins and less minerality, but with good acidity.

Montespertoli:
• Pliocenic originated soils, with small limestone rocks, due to the presence of rivers, and clay foundation.
• Here there are more active limestone and lower temperatures than the average, this kind of raw material tends to be highly structured.

Impruneta:
• Soils rich in structure, stones, minerals, clay and marls. It’s a prestigious land with good water holding capacity.
• The wines coming from this area have higher acidity and anthocyanins than the average, excellent structure and colour, higher alcohol content, longevity and finesse.

The post Chianti Classico, Gran Selezione, Riserva: 2024 Edition appeared first on Gardini Notes.

Franciacorta 2023

admin — Tue, 05 Dec 2023 10:12:32 +0000

A sparkling wine from the production area of the same name, in the district of Brescia. Situated between the southern part of Lake Iseo and the Oglio and Mella rivers.

CHARDONNAY / PINOT BIANCO / PINOT NERO

The current borders of the Franciacorta zone were established in a document drawn up by the doge (a sort of governor) of Venice in 1429. The name Franciacorta has nothing to do with France, actually this area was once called Franzacurta. The current borders of the Franciacorta zone were established in a document drawn up by the doge (a sort of governor) of Venice in 1429. The name Franciacorta has nothing to do with France, actually this area was once called Franzacurta.

The vines here have very old roots, even if only as recently as the late 1950s, some producers began to produce base wines suitable for making sparkling wine. In 1967, Franciacorta obtained the DOC (“denomination of controlled origin”) and the DOCG about 30 years later (“denomination of controlled and guaranteed origin”). In 1990, a Consortium was created with the aim of guaranteeing and controlling the procedural guidelines of Franciacorta production. In the zone, however, a small production of still wines, both white and red (under the denomination Sebino IGT and Curtefranca DOC), remained.

The Franciacorta production zone (sparkling and still wines) covers about 3000 hectares. Its geological structure is rather varied and includes:

Fine deposits: rich soils of lime capable of producing wines with evident floral perfumes;
Fluvioglacial: subtle soils resulting in mostly fruity wines;
Distal Colluvia: wines with a strong floral character;
Deep Moraines: wines with evident sensations of fruit and spices;
Terraced Colluvia: profound soils that produce wines rich in complexity;
Fine Moraines: give origin to spicy and slightly vegetal wines.

The grape varieties used for the production of the Franciacorta spumante were initially limited to the variations of Pinot (Blanc, Noir, and even, Grigio). In the 1980s, the gradual introduction of Chardonnay began. Along with Pinot Noir, it constitutes the duality that frequently determines the cuvée produced in this territory.

The Pinot Blanc can still be utilized, but only up to 50% of the wine’s total composition. Only recently the Erbamat, a indigenous grape, were introduced as well, only up to 10% of the wine’s total composition.

The effervescence of the Franciacorta can only be achieved through the method known as the method “Franciacorta”, which results in five different typologies:

Franciacorta (at least 18 months on the lees, during the second fermentation in the bottle);
Franciacorta Satèn (differentiated by the lack of Pinot Noir in the composition and by an inferior pressure, which results in bubbles that are more delicate);
Franciacorta Rosé (must contain at least 35% of Pinot Noir vinified in rosé);
Franciacorta Millesimato (At least 85% of the grapes utilized in this typology must come from the same vintage);
Franciacorta Riserva (usually identified as the most prestigious wines of the winery).

Perfected while resting on the lees, the amount of time depending on the typology. From
the Franciacorta, ready at 18 months to the Franciacorta Riserva (including the Rosé and Satèn versions), which is put on the market at least five and a half years after the harvest.

After the disgorgement, the wines undergo a dosage of additional wine and sugar, the quantity of which, results in further sub-typologies:

Non dosato (also known as Pas Dosé): up to 3 gr/liter (natural residue of the wine);
Extra Brut: up to 6 gr/liter;
Brut: up to 12 gr/liter;
Extra Dry: from 12 to 17 gr/liter;
Dry: from 17 to 32 gr/liter;
Demi-Sec: from 33-50 gr/liter.

Normally, the prestigious versions of the Riserva can be produced in Brut, Extra Brut, and Pas Dosé – with the exception of the Satén, which can only be produced in Brut.

The post Franciacorta 2023 appeared first on Gardini Notes.

Cirò DOC Rosso, Classico, Superiore, Riserva 2023

admin — Wed, 22 Nov 2023 21:23:13 +0000

The history of Cirò wine dates back to the 8th-century a.C. when the first Greek settlers landed on the Calabrian coast being impressed by the fertility of the vineyards of this territory, to whom they gave the name of "Enotria" or "land where the high vine is cultivated from the ground".

The Greeks were able to give great value to these vineyards, Cirò wine, has always enjoyed the fame of being endowed with great virtues. Cirò DOC wines are produced in the eastern hills of the Sila plateau and on the Ionian coast, in the municipalities of Cirò, Cirò Marina, Crucoli, and Melissa. It is a very small area, where about 500 hectares of DOC vineyards are cultivated, for a production of about 60,000 quintals of grapes per year.

Gaglioppo min 80%

DOC Cirò is mainly known for its red wines, Cirò DOC Rosso is also available in Classico, Superiore, Riserva.

Cirò Rosso wine cannot be released for consumption before 1 June of the year following the year of production of the grapes.
The grapes destined for the production of Cirò Rosso wines in the Classico typology must be produced, vinified and aged in the area covering the entire territory of the municipalities of Cirò and Cirò Marina.
The wines Cirò Rosso and Cirò Rosso Classico come from grapes that ensure a minimum natural alcoholic strength by volume of 13.00% vol. and that when released for consumption have a minimum total alcoholic strength by volume of 13,50% vol. may be awarded the title of Superiore.
The wines Cirò Rosso Superiore and Cirò Rosso Classico Superiore that have been subjected to an aging of not less than two years, may label the status of Riserva. The period of aging begins on 1 January following the vintage of the grapes.

The key vine of the denomination is Gaglioppo, a native black grape variety that according to the production specification must be used at least 80%. This grape is particularly resistant to drought and frost, that grows well even in coastal areas where the salinity of the soil is very high, very sensitive however to downy mildew and powdery mildew. The production disciplinary of Cirò DOC Rosso allows for the remaining 20% the use of other red varieties. Environmental conditions under which vineyards are grown intended for the production of Cirò wines must be the traditional ones of the area, or in any case those most suitable to confer on the wines the characteristics chemical-physical and qualitative necessary. The planting sixths, the forms of breeding and pruning systems must be those generally used, or those best suited to confer the above characteristics on grapes and wines. It is forbidden any practice of forcing, however, emergency irrigation is allowed.

Cirò DOC can also be produced in Rosé versions (with the same composition of grapes expected for Red) and White (made from 80% Greco di Bianco grapes with the addition of other white berried varieties). The Denomination of Controlled Origin (DOC) Cirò is preparing to obtain soon the well-deserved recognition of Denomination of Controlled and Guaranteed Origin (DOCG).

The areas of Cirò DOC
From the geological point of view, the area of Cirò is formed by erosion zones. The soil in the valleys and plains consists largely of marl and clay, and the coastal areas are mostly sandy. Particularly characteristic of this territory are the rivers, the immense beds of the Calabrian rivers that flow from the mountains of Sila towards the Ionian Sea. The rivers Nicà and Lipuda, crossing the valleys of the Greek Sila have formed most of the territories of the DOC Cirò.

The location of the vineyards and the composition of the soil appreciably affect the character of wines, this is also thanks to the great versatility of the Gaglioppo grape. In this respect, three main production microzones can be distinguished, whose wines have organoleptic properties peculiar and recognizable:

The Cirò of the sea
Coastal areas, characterized by predominantly sandy soils, offer delicate wines, rich in tension and salt. The olfactory profile is characterized by fruity notes of yellow raspberry, and peach, with reminders of wild strawberry, while the floral part recalls peony and wild rose, depending on the vintage. The palate shows thin and salty tannins but with extreme finesse and deepness. In some coastal micro areas, the presence of soils rich in red clay gives the wines a fresh-saline balance and depth to the palate.
The Cirò of the plain
Flat areas, with mainly clay soils and often rich in iron, give wines that recall fruits with a thicker red flesh, but not too concentrated, never dense, and never dark, such as raspberry, Visciola, and pomegranate with always in evidence the mentholated part, the salt and a great drinkability.
The Cirò of the hill
In hilly areas, with mainly calcareous soils, are produced wines played on a higher density, but never on opulence, with darker fruits such as crunchy red plum or blackberry. The tannins are full, but always characterized by elegance and tension.

Gaglioppo is a vine that has so much to offer, a variety with great strengths, including, in fact, versatility, but also uniqueness. The wines produced from this grape variety have a strong stylistic recognition, of density, finesse, salinity, of great drinkability, and an unmistakable color, extraordinarily bright. They are good from the start, even in the youngest expressions and ready to drink, but of great longevity, exceptional in the Superiore and Riserva versions. The Gaglioppo is not only a vine of great importance in the history of Italian viticulture, but a variety that will find its place in the international scene, also thanks to its ability to adapt to extreme climatic conditions.

The post Cirò DOC Rosso, Classico, Superiore, Riserva 2023 appeared first on Gardini Notes.

Brunello di Montalcino 2019

admin — Mon, 30 Oct 2023 17:47:13 +0000

Vintage 2019: To be considered without any doubts one of the best ever made, even better than 2016, the 2019 vintage it’s able to summarize the best offered by the most favorable vintages of the territory of Montalcino, with memories of acidity typical of the 80s.

Very regular climate, phenolic ripening almost perfect, which results in wines with great balance, excellent succulence, drinkability and great potential in terms of longevity. Great balance and freshness to the nose, with hints mainly of small red fruits, such as strawberry and raspberry, touches of yellow plum, an important citrus component, an elegant and fresh tannic structure, excellent drinkability, long and deep finish.

Sangiovese 100%

Brunello di Montalcino is one of the wine glories of modern Italian oenology. DOCG since 1980, it is produced in Tuscany, in an area located about 40 km south of Siena, precisely in the area of Montalcino, a UNESCO World Heritage Site. The so-called ‘hill’ of Montalcino consists of about 24,000 hectares, of which about 3,500 are dedicated to the cultivation of the vines. The variety of Sangiovese (here renamed ‘Grosso’), from which Brunello di Montalcino is obtained, is incredibly sensitive to the soils on which it is cultivated.

Montalcino, like the Langhe, has a very rare heterogeneity of soils, exposures and altitudes, the basis of the great quality of its wines. Clay, tuff, limestone and marl, from which Galestro and Alberese derive. The latter two are located at the highest altitudes. The high position of the plants, together with a rich mosaic of variables, have determined the peculiarity of Brunello since its origin.

The plants in the territory of Montalcino grow at altitudes ranging from 100 to 661 meters above sea level. The cultivation area, for climatic and soil homogeneity, can be divided into four sub-zones (quadrants), oriented according to the cardinal directions, then northeast, northwest, southeast and southwest, which have cusps in the locality of Poggio Civitella, precisely 661 meters above sea level, then descend into the different territories of competence. The most used training system is the spur cordon. The climate tends to be dry, although there are some inflections of the continental climate. The nearby Monte Amiata helps mitigate weather events of great intensity. In the winery, Brunello di Montalcino is typically created through a blend of different parcels located in different zones of the cultivation area to ensure a wine which is not too homogeneous nor too different from a single cru. Recently, however, many wineries have developed a concept of viticulture that privileges wines obtained from a single vineyard, beyond the average geographical location, and they started interpreting in their own way a concept of ‘cru’ that will surely represent one of the trends for the future.

The 2019 harvest can be described as exceptional, due to the extraordinary quality of the products obtained. The climate has been extremely consistent, with the first half of the year being quite rigid and humid, the spring rains have allowed the creation of important water reserves in the soil, suitable for facing a moderately hot summer, without particular heat peaks prolonged over time and characterized by reduced rainfall.

The month of September saw mild temperatures and significant temperature fluctuations between day and night, which allowed the perfect phenolic ripening of the grapes. Each phase of the vine’s vegetative phase provided the plant with what it needed: humidity, cool, light, heat, thermal overhang, and ventilation, reaching harvest time with juicy grapes and a richness in tannins. The wines produced from these exceptional grapes displayed balanced analytical data during the initial stages of vinification, with a peak value for both anthocyanins and polyphenols.

The post Brunello di Montalcino 2019 appeared first on Gardini Notes.

Chianti Classico, Gran Selezione, Riserva: 2023 Edition

admin — Sat, 21 Oct 2023 19:32:28 +0000

Since 1932, Chianti Classico has always been produced in a designated part of Tuscany.

From 100% to 80% SANGIOVESE

Up to 20% OTHER GRAPES: Canaiolo, Colorino, Cabernet Sauvignon, Merlot

Production zones and their relative characteristics:

San Casciano in Val di Pesa:
• Territory straddling two valleys, those delineated by the Pesa and Greve rivers.
• Soils for the most part, stony and clay-like.

Radda in Chianti:
• Perhaps one of the oldest areas of the Chianti Classico zone.
• Soils rich in alberese.
• Nervous wines, capable of long periods of aging.

Castelnuovo Berardenga:
• Territory geologically variegated bordered by Senese clay.
• Tuff is present in the soils.

Poggibonsi:
• Soils mainly made up of sand and pliocenic sandstones, with low presence of flysch.
• The wines here produced tend to be more structured and opulent.

The post Chianti Classico, Gran Selezione, Riserva: 2023 Edition appeared first on Gardini Notes.

Barolo 2019

admin — Tue, 12 Sep 2023 20:26:25 +0000

Great wines are produced from the Nebbiolo grape in the Langhe, a recently declared Unesco World Heritage site located in the Southeastern part of the Piedmont, near Liguria.

NEBBIOLO 100%

The Nebbiolo, which is divided into three sub-varieties: Lampia, Michet, and Rosé, is difficult to grow due to its extreme sensitivity to different soil variations. However, this delicate fruit produces a very persistent wine: the Barolo, which is impossible to discuss in terms of one only characteristic. This notable wine can be interpreted in plenty of different ways and characterized by distinctive aromas and flavors; thanks to the heterogeneity of the territories, the many important crus, and its various vineyard expositions.
In the Langhe, various soils and mineral deposits are present, which contribute to the countless interpretations of Barolo. Sedimentary clay, the Sant’Agata Marls: chalk marls mixed with grey-blue sandstone, Diano’s sandstone: a dark grey sandstone interspersed with clay, and the formations of Lequio: red-gray stones striated with gray marls, are the important variances of the Langhe soil. The resulting Barolo is a fine, as well as, strong wine.

Verduno (in 2018 composed of 1 0 9 ha):
• Pelaverga, a native red grape, is cultivated in this area.
• The wines are not as strong as those of Serralunga.
• Monvigliero is the most important cru of this area.

Castiglione Falletto (in 2018 composed of 145 ha):
• Densely elegant, solid wines with strong tannins and earthy flavors.
• Monprivato and Bricco Boschis are two important and well-known crus.

Serralunga d’Alba (in 2018 composed of 353 ha):
• Fully textured wines that are sometimes quite rough and powdery.
• The flavors recai I red fruits preserved in alcohol.
• Vigna Rionda and Francia are two important and well-known crus.

La Morra (in 2018 composed of 537 ha):
• Less structured wines with very strong aromas.
• Brunate and Cerequio are two important and well-known crus.

Barolo (in 2018 composed of 253 ha):
• Fruity, fine, and strong wines.
• Sarmassa and Cannubi are two important and well-known crus.

Novello (in 2018 composed of 184 ha):
• Nascetta, a native white grape, is cultivated in this area.
• The wines are often wild, minty, and spicy with good tannins.
• Ravera is the most important cru of this area.

Monforte d’Alba (in 2018 composed of 461 ha):
• Wines vary greatly depending on hillside location.
• Characteristic salty feel.
• The Western side produces wines from Bussia.
• The Eastern side produces wines, such as Ginestra, Gavarini, and Mosconi, stronger in tannins.

The other lands that typify the Barolo production area are Grinzane Cavour (60 ha) Roddi (24 ha) Cherasco (2 ha) and Diano d’Alba (20 ha) which is also well-known for the Dolcetto. lt is important not to generalize the Barolo. Each area, each producer, and obviously, each vintage could result in a wine that differs from the above indications.

2019 VINTAGE
As for the tastings, I can conclude that 2019 is a truly exceptional vintage, in absolute terms one of the best of the last 40 years, comparable to 1982, 1988, 1996, 1997 and of course 2016. The year of balance and immediacy of style, characterized by perfect phenolic ripeness that has been translated into density and elegance.
Wines with great freshness from the nose, which highlights all the varietal characteristics of the sub-areas, small red fruits, officinal notes, crispness, tension, floral nuances and density, with mouthfeel of great salinity and power, beautiful exaltation of the fruit, in terms of elegance, tension and depth. A year of great balance right from the start, but at the same time the complete phenolic ripeness of the raw material suggests that it will be a vintage with great drinkability and remarkable aging potential.

The post Barolo 2019 appeared first on Gardini Notes.

Valtellina 2023 edition

admin — Wed, 05 Jul 2023 10:43:00 +0000

Valtellina is an Italian valley at whose centre runs the River Adda, in the northern end of Lake Como. Valtellina is one of the most important wine-growing areas in the Lombardy region, and its name is derived from Teglio, an ancient town which has been most likely inhabited since Prehistory.

Long before the Romans, the Etruscans were already growing vines there. Much later, Leonardo da Vinci spoke of the region in his writings as an area producing powerful and intoxicating wines. Until the beginning of the nineteenth century, the area was under Swiss influence and the red wines produced here were mostly exported to the northern neighbour, which then produced mainly white wine. Over time, the winemakers discovered that the grapes were maturing in altitude, and they planted the vines higher and higher, on the terrace, shaping the landscapes of the region. Today, the winemakers of Valtellina are actively campaigning for their vineyard to be recognized as a UNESCO World Heritage Site.

It is a unique territory, rich in biodiversity and variability as to environment, geology and morphology. The success of this largest terraced area of Italy (820 hectares that turned into 2,500 terraced kilometres), is incredibly ancient, thanks to a well-built viticulture tradition in the Rhaetian Alps, representing a natural amphitheatre. This tradition became a source of self-consumption and income, also due to the proximity to the Swiss border. The wines produced in such area were successfully exported since the Middle Ages. Protected by the effects of the Alpine currents, properly exposed to the light, orographically rich, also caressed by the breeze coming from the Lake Como, the Valtellina region has always shown its great potentialities. Late grape harvests, rigorously carried out though manual processes, take place during the second half of October, with the particular “gerle”, that are a sort of pack baskets used by the “portini” (men moving along steep plots of land).

Wines produced in the Valtellina region can be labelled as Terrazze Retiche di Sondrio IGT, Rosso di Valtellina DOC, Valtellina Superiore DOCG and Sforzato (or Sfursat) di Valtellina DOCG.

The wines of the appellation Rosso di Valtellina DOC must be composed of at least 80% Nebbiolo (called “Chiavennasca” in Lombardy region) to which can be added a 20% of other grape varieties such as Pinot Noir, Merlot, Cabernet Sauvignon, Syrah, Rossola, Prugnola or Pignola. The Rosso are most often from vineyards near the Adda River, which are also the lowest in altitude. They are also often from young vines.

Terazze Retiche di Sondrio IGT includes reds, whites, sparkling Nebbiolo and late harvest.

The wines of the DOGC Valtellina Superiore must contain at least 90% of Nebbiolo (Chiavennasca) and they must undergo at least a 24-month ageing in barrels. Riserva require at least 36 months of breeding. The wines of this appellation come from 5 subzones: Grumello, Inferno, Maroggia, Sassella, and Valgella.

Grumello – These wines are more approachable and fruit forward.
Inferno – Steep and rocky producing wines with power. The rocks here retain much of the heat absorbed during the day that is released at night.
Maroggia – The smallest of the zones. Here you will find balanced wines of acidity, tannin and ripe red and black fruits.
Sassella – Another rocky, steep area that produce powerful, concentrated wines. The most prestigious of the area.
Valgella – This is the largest of the 5 with the highest altitudes producing the most delicate and perfumed wines.

The Sforzato (or Sfursat) di Valtellina DOCG is a wine made from passerillas grapes. The drying process called “appassimento” is the same as that used in Veneto for the production of Amarone della Valpolicella. The grapes, coming from the highest vineyards in altitude, must undergo a minimum drying of 110 days. By the end of January, they will have lost between 35 and 40% of their weight and will have concentrated in sugars. They are then fermented and then aged for a minimum period of 20 months in barrels. Their minimum alcohol level before marketing must reach 14%

Valtellina is undoubtedly one of the most iconic places in the Alps, and undoubtedly represents a great challenge for winegrowers, who through the terraces have been able to shape and shape its profile. Thanks to the beauty of its mountains and the many tourist resorts that dot the entire territory, the Valtellina is a land that offers a lot to travelers, in all seasons of the year.

The post Valtellina 2023 edition appeared first on Gardini Notes.