Tenuta delle Terre Nerre
Etna Rosso 2016
The estate of Tenuta delle Terre Nerre is nestled between the village of Sollicchiata and the town of Randazza on the northern slopes of the mountain. Operated by veteran Italian wine merchant Marco de Grazie and his brother. The Altitude of the vineyard sites ranges from 600ft to a mind blowing 1000ft above sea level making it only possible for the vineyards to be worked manually. The micro climates and diversity of soil present within the estate is evident within the wines they produced. The Etna Rosso they produced is made from low yielding vines ranging from 6-50 years old. The main varietal in this wine is the Nerello Mascalese which accounts for 95% of the grapes in this wine and Nerello Cappucio 5%. Grapes are macerated until the end of fermentation then spends the remainder of its time in wood before being bottled one year after harvest. Bright red cherries, cloves, with hints of strawberries on the nose. This wine has great salinity which contributes to the balance of this wine while expressing minerality on the palatte. Perfect for frozen pizza and countless episodes of peaky blinders.
Monastero Suore Cistercensi
Coenobium Lazio Bianco 2016
In the hills of Vitorchiano the Cistercensi order of nuns yes you read that right are making amazing white wine under the guidance of Paolo Bea. The first vines were planted in 1963 and have been owned by the nuns ever since. The order consist of 80 nuns who quietly work the vineyards and orchards using organic practices. Their Coenobium Bianco is made from Trebbiano, Malvasia and Verdicchio grapes. Harvested together then co-fermented without the addition of yeast or any temperature stabilizer. The wine is aged on the lees in stainless and fiberglass tanks then without fining or filtering it is bottled. The wine expresses fresh savory notes of green apple skins, tangerine and almonds on the nose which on the palate is translated as fresh and approachable. Pairs well with hearty meals or easy snacks like a cheese plate with all the soft cheese and prosciutto your heart desires while reading the latest issue of the New Yorker.