Enoteca Sileno Wine Portfolio 2019

IN VINO VERITAS

Wine Portfolio

A selection of back vintages available, please contact our dedicated sales representatives to discover more.

Although we endeavour to keep the catalogue information up to date, there will be times that vintages or specific wines or crus may become unavailable.

L. Di Santo Pty Ltd T/A Enoteca Sileno, 2019, E&OE: all rights reserved.

Enoteca Sileno 920 Lygon Street Carlton North VIC 3054 Australia enoteca.com.au T. 03 9380 9875 F. 03 9389 7050 warehouse@enoteca.com.au

In Vino Veritas – Enoteca Sileno Wine Portfolio

A journey of inspired gastronomic pleasures.

A celebration of Italian heritage.

A discovery of buried gems.

A passion for finesse.

We live by the philosophy that comes from our roots – “If it is not good enough for us, it is not good enough for you”, Gino Di Santo

Enoteca Sileno is the wholesale and retail trading name of L. Di Santo Pty Ltd, Australia’s most respected importer of authentic, artisanal Italian food and beverages since 1953.

Being the curator of the finest Italian flavours, Enoteca Sileno boasts a portfolio of 550 wines and 1,000 food lines from partnered artisanal producers. Our products are found in many of the best restaurants and hotels, as well as fine food stores and wine merchants, throughout Australasia via our network of representatives and distributors.

Enoteca’s reputation is built on the unwavering respect and an uncompromised quality approach for the product and producer. The placement of orders is timed with seasonality, using refrigerated shipping containers for approximately 90% of our imports, and containers are digitally monitored for temperature fluctuations. The 10,000m3 climate controlled warehouse can accomodate over 1500 pallets and has two built-in cool rooms, reflecting the commitment to ensuring every product reaches the end consumer in optimum condition.

From vineyard to the glass, join us to embark on an adventurous journey to discover the best and our favourite wine regions of Italy, as well as the exciting diversity of Italian wines.

Our unique wine portfolio began with Chianti, Moscato d’Asti, Marsala and some liqueurs in the 1950s and 60s.

Over the following 20 years, our company founder, Luigi “Gino” Di Santo made many of the most celebrated wines of Italy available in Australia for the first time. When the original Enoteca Sileno retail store opened in 1982, it was the first genuine Enoteca in the southern hemisphere showcasing more than 100 Italian wines. Two years later, Gino was in Rome being honoured by the Italian government for his role in promoting Italian wines.

Today, our Enoteca Sileno selection features over 550 wines, liqueurs and distillates reflecting the diversity of Italy’s long and rich tradition.

The focus of our wine portfolio remains on winemakers who use indigenous Italian grape varieties and regional methods of winemaking. They are artisans, wine-making families and cooperatives who are committed to the production of wines that capture the land, climate and spirit of their local tradition.

Some of these producers such as Produttori del Barbaresco, Braida, Berlucchi, Castello di Ama, Adami, Zaccagnini and Benanti will be familiar to you as they are recognized benchmark producers within their regions.

Others are little known outside of Italy and await your discovery.

Out of utmost respect for both our producers and their wines, and you, our valued customers, ALL wines in the Enoteca Sileno portfolio are imported in refrigerated containers which are digitally monitored for climate variations throughout transportation, are warehoused in our climate controlled facilities in Melbourne, and are delivered in refrigerated vehicles.

Our team is pleased to share recommendations, curate your wine list and your wine experience as well as explore the pairing with different dishes.

Salute!

CONTENTS

ABRUZZO The famous and noteworthy wines of this rugged region.

CAMPANIA Wines that truly reflect the beauty of Southern Italy.

EMILIA-ROMAGNA Winemaking that is equal parts tradition and innovation.

FRIULI VENEZIA-GIULIA This wine region of distinction hosts countless native varieties.

LOMBARDIA Famous for iconic lakes, fashion and boutique wine.

MARCHE Quality wine produced on mostly family run estates.

PIEDMONT One of the most prestigious wine regions in Italy.

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PUGLIA

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SARDINIA

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SICILY

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TRENTINO-ALTO ADIGE

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TUSCANY

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VENETO

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The hot, peninsular climate shape these food-friendly wines.

A region with a strong focus on cultivating indigenous grapes.

A regional culture that truly lives and breathes winemaking.

A region where the wine is surprisingly diverse.

The endless romantic glamour of hilltop towns and great wine.

The epicentre of some of the most famous wines of Italy.

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ABRUZZO

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» Rigatoncini with lamb ragu, paired with Zaccagnini Montepulciano d’Abruzzo.

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CANTINA ZACCAGNINI Bolognano, Abruzzo Abruzzo is bestowed with a rugged beauty often mythologized in poetry and literature. The tallest peaks of the Apennine Mountains sweep down towards the region’s smooth, bow-shaped coastline on the Adriatic Sea, shaping Abruzzo into a place where maritime and terrestrial cultures are fused. The region’s vibrant pastoral and Adriatic seaside cuisines have attracted increased attention from foreign visitors in recent years, and a new generation of winemakers are elevating Abruzzo into a desired destination for wine-focused travellers.

The wines of Abruzzo’s Cantina Zaccagnini happen to be fused with the story of Enoteca Sileno’s founder Luigi (Gino) Di Santo, a native of neighbouring region Molise.

Gino discovered Zaccagnini wine at a village bar while bicycling through the countryside of Pescara in the early 1980s. Gino was so impressed by what he tasted that he introduced the first shipment of Montepulciano to Australian wine drinkers in 1984. Enoteca Sileno has been the exclusive Australian importer of Zaccagnini wine ever since.

Cantina Zaccagnini has grown from a small rural winery to a leading innovator for the region, exporting wines to countries around the world. At the heart of Zaccagnini’s operations are sustainable agricultural practices which focus on water conservation, and winery facilities that maximise energy input with reduced carbon emissions.

Stylistically, Zaccagnini’s wines, which are produced using Abruzzo’s indigenous grape varieties, are vibrant and not masked by artificial additions, SO2, or the overuse of oak.

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KASAURA – CIELO d’ABRUZZO

Zaccagnini’s Kasaura range introduces wine drinkers to the primary grape varieties of Abruzzo – Montepulciano, Trebbiano and Pecorino – in an approachable style without compromising quality. Perfect for serving by the glass, the Kasaura range is offered in screwcap.

KASAURA ABRUZZO PECORINO DOC

Pecorino is currently one of the most popular wine varietals in Italy today. Pecorino is zesty, typically with citrus and floral overtones. It can act as both a quaffable aperitif and the featured wine to pair with sophisticated dishes. Match Pecorino with a variety of shellfish or prawns, delicate fish dishes or salty appetisers.

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KASAURA MONTEPULCIANO D’ABRUZZO DOC Grapes undergo submerged-cap maceration, followed by ageing time in stainless steel. Typical of young Montepulciano, the wine has bright flavours of ripe berries, black pepper and traces of dried herbs. The versatility of Montepulciano makes it an ideal match with roasted or barbecued meats, grilled vegetables or medium-aged cheeses.

KASAURA TREBBIANO D’ABRUZZO DOC This dry white wine is made from the Trebbiano variety in the Abruzzo region of east-central Italy. Trebbiano d’Abruzzo is noted for producing light, fresh white wines with citrus and meadow characteristics. The Kasaura is well-made, entry-level Trebbiano d’Abruzzo. It is great value for everyday drinking.

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MONTEPULCIANO D’ABRUZZO ‘DAL TRALCETTO’ DOC

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‘Tralcetto’ translates to ‘necktie’, which refers to the petite vine cutting attached (by hand) to every bottle of this iconic wine. This Montepulciano has a pleasing silky texture, layered with dark berry fruit and essences of coffee and cocoa. The ‘dal tralcetto’ can be matched with full-flavoured dishes like grilled lamb with herbs, or with simple meals like pizza or pasta.

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ABRUZZO DOC ‘BIANCO DI CICCIO’ DAL TRALCETTO

Made with 100% Trebbiano Abruzzese, this elegant white wine offers pleasing flavours of ripe apple, poached pear and the pleasing acidity of sweet lemon. Intense and persistent, the wine matches with seafood, tortellini in brodo, or cotolette (breaded and fried chicken or pork chops).

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CERASUOLO D’ABRUZZO DOC ‘DAL TRALCETTO’

An iconic wine in its own right, Cerasuolo is a traditional rosato wine made from Montepulciano grapes. Paying no mind to any other rosé, Cerasuolo has been the drink of choice for Abruzzesi for generations. Colour is an important characteristic of a true Cerasuolo, and in order for the wine to be classified under DOC regulations as a Cerasuolo d’Abruzzo, the wine must exhibit a deep colour, darker than one might anticipate, especially in comparison to rosé from Provence, for example.

This Cerasuolo is exceedingly enjoyable, with juicy acidity and a slightly chewy texture perfect for matching with gnocchi in tomato ragu, lamb chops, or spaghetti alle vongole.

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CAMPANIA

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FATTORIA LA RIVOLTA Benevento, Campania

The most experienced Italian wine scholars and critics tout Campania as a region producing Italy’s best white wines, matched only by Friuli Venezia-Giulia and Alto Adige. The focus on indigenous varieties (as opposed to international), adept winemaking, and a desire from the new generation to transform the region into a gourmet tourism destination have allowed Campania to supersede their former mediocre reputation.

The Cotroneo family of Fattoria La Rivolta in the province of Benevento has solidified their standing as a leading winemaker of the region, focusing on organic and sustainable cultivation and delivering wines of outstanding quality. Their estate was originally farmland, passed down through three generations before vineyards were planted for commercial wine production. The vines are mainly set at about 300 metres above sea level on the terrain of an extinct volcano, Monte Taburno, in a microclimate that offers the desired diurnal variation important for healthy wine grapes.

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FIANO TABURNO DEL SANNIO DOP CERT. ORGANIC Fiano is a wildly popular grape variety that nearly went extinct around the 1950s, but is now being planted all over Italy, in North America, and also here in Australia. A hearty grape shaped by environment, Fiano is a chameleon and takes on different characteristics depending on where it is made. La Rivolta’s Fiano, planted in volcanic soil and grown in a cool-ish climate, is a powerful wine packed with stone and orchard fruit flavours, plus a distinct minerality likely imparted by the volcanic soil. This voluptuous wine can be matched with sausages, pizza, hearty pasta dishes and oily fish.

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GRECO TABURNO SANNIO DOP CERT. ORGANIC

Not to be confused with the Calabrian variety Greco Bianco, Campanian Greco is a robust, structured white with honeyed apricot and notes of dried fig and almond, with a round, pleasing texture. Greco is full-flavoured and should be enjoyed with strong aged cheeses, roast pork, and dishes with cured pork such as pancetta or guanciale.

Âť Caprese Salad served with Fattoria la Rivolta Greco Taburno Sannio DOP. 28

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FALANGHINA TABURNO DEL SANNIO DOP – CERT. ORGANIC

Falanghina’s popularity has also increased dramatically all over Italy in recent years. Its delicate notes of dried herbs and eucalypt epitomise this wine’s Mediterranean origins.

The pleasing and slightly floral nature of La Rivolta’s Falanghina make it perfect for enjoying as an aperitif, served with oysters, or matched to sophisticated spiced foods from southeast and southwest Asia.

CODA DI VOLPE DOP CERT. ORGANIC

La Rivolta has a reputation for being one of the revered producers of a wine that remains relatively under the radar. Year after year, their Coda di Volpe receives international accolades for their adept handling of this rare grape variety. Almost full bodied and terrifically rich in flavour and texture, Coda di Volpe is typically laced with dense citrus notes, and sometimes honeyed peach or apricot. Ideally matched with lightly cured raw fish doused in good olive oil, lasagne with bechamel, or Mussels cooked in white wine with herbs.

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AGLIANICO DEL TABURNO DOCG CERT. ORGANIC. Aglianico is a variety known for its fantastic potential to make superb wines suitable for long term ageing, on par with the most well-known red grape varieties in Italy. La Rivolta coaxes the most sought-after characteristics from the variety which has made Aglianico famous; a varied and swirling mix of dark red fruit, tobacco, eucalyptus, liquorice, smoky minerality, and dried flowers and herbs.

At its best, it is a beguiling red wine, suited to savour over a multi-course meal with intensely spiced dishes, buttery potatoes or polenta, and slow-braised meats.

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I VIGNETI DI BRUMA FALANGHINA IGP

La Rivolta’s entry-level Falanghina is made from younger vines planted on the estate. The wine is fresh, approachable, and shows hints of stone fruit. It is great as an aperitif or served with an array of first courses.

I VIGNETI DI BRUMA AGLIANICO IGP

The entry-level Aglianico is an intriguing example of what the wine can exhibit when it is young and aged in only stainless steel. It is full of ripe red berry fruit like raspberry and pomegranate while retaining some heft from its typical weighty structure. This wine will match well with Lebanese or North African spiced cuisines, aged cheeses or grilled sausages.

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EMILIA-ROMAGNA

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Italian wine cooperatives are often the most innovative, progressive entities to work with as an importer. Grape growers are typically paid based on the quality of their grapes, ensuring that the wines offer great value. Some cooperatives cover a single classification, but others oversee a portfolio of wines that cover several regions of Italy.

After a careful selection process, Enoteca Sileno discovered these two wines of outstanding value, both of which are well-made examples of their respective varieties. Bottled under screwcap and with striking label illustration, the Poggio dei Principi wines are ideal for presenting in a retail bottle shop or for a by-the-glass wine list.

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POGGIO DEI PRINCIPI SANGIOVESE IGT

Made from Sangiovese cultivated in the area of Rubicone in Emilia Romagna. Small yields and dedicated winemaking by this dynamic cooperative combine to produce a wine that is fresh, versatile and enjoyable. The wine exhibits fresh and juicy cherry jam characteristics and a soft structure, conducive to pleasant and easy drinking.

POGGIO DEI PRINCIPI PINOT GRIGIO DELLE VENEZIE DOC

Made from the grapes cultivated in the hills around Verona, this Pinot Grigio is defined by pure fruit flavours and a wonderfully rounded balance. There are delicate aromas of apple and pear, plus a pleasant taste of ripe citrus, refreshing acidity, and a dry and delicate finish.

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FRIULI VENEZIA-GIULIA

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Friuli is a wine region of distinction, home to a plethora of native varieties that produce wines that are viewed as being some of the best in Italy. Wine scholars have compared the region to Piedmont in that Friuli is famous for its distinguished white wines in the same way that Piedmont is revered for its reds.

Friuli is also home to a few native red varieties that are not typically mainstream outside of Italy, but are wines of distinction nonetheless. The climate throughout the region is widely varied, making each subzone classification an important attribute for identifying wine from Friuli.

Additionally, one of the most important facilities for the global wine industry is located in a small village outside of Pordenone, Friuli; a cooperative nursery that propagates rootstock and grafted vines.

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DI LENARDO Ontagnano, Friuli Venezia-Giulia

The Di Lenardo family has cultivated vines in Ontagnano, dating back to the early 1800s. Today they produce wines from their four holdings in Ontagnano, as well as rented vineyards close to Aquileia. Massimo Di Lenardo together with a consortium of wine consultants have emphasised the grape’s pure fruitiness and acidity without the masking effects of oak. Grapes are picked strictly by hand, and undergo a tightly monitored fermentation process. Di Lenardo winery is considered among the best quality brands in the Friuli Grave area as well as the most technically advanced, which includes a cellar that strictly uses solar energy.

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PINOT GRIGIO DOC

High quality grapes and adept winemaking have made this Pinot Grigio a favourite year after year. The taste is reminiscent of pear syrup and quince peel with good acid balance, good body and a long finish.

REFOSCO DAL PEDUNCOLO ROSSO DOC

One of Friuli’s prized native red varieties, Di Lenardo’s Refosco is a young and fresh example, aged only in stainless steel, preserving the purity of the fruit flavours.

The bouquet is full and pleasant with fresh red berry notes and a slight floral component. Light, fresh and pleasing on the finish.

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GIOVANNI DRI Ramandolo, Friuli Venezia-Giulia

Situated on the Friulian border close to Slovenia, the Giovanni Dri winery was established in 1968. Giovanni Dri himself pioneered the modern production of Ramandolo, a golden-sweet, fresh wine made from the Verduzzo grape. He and his daughter Stefania grow their grapes organically, source native yeasts for fermentation, and use a light touch overall during the winemaking process. As many small wineries do, Giovanni and Stefania believe that “the wine is made in the vineyard”.

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REFOSCO DAL PEDUNCOLO ROSSO DOC

Stefania and Giovanni select only the best grapes before fermentation and subsequent ageing in Barrique. The wine ageing time depends on the vintage, but it is typically several years. The perfume is strong and scented with violets, forest berries and black pepper, and the palate opens with fresh acidity, a slightly savoury midpalate, and closes with a long finish and firm tannins.

Pair this refosco with thin slices of Prosciutto San Daniele, rich buttery polenta with ragu, a hearty bowl of minestrone, or a rare steak tagliata.

VERDUZZO DI RAMANDOLO DOCG The Verduzzo grape is well-suited to the cool-climate hamlet around the classic zone of Ramandolo located high in the hills of north-eastern Friuli, north of Udine.

Sweet Verduzzo is not as common as dry Verduzzo, however it is definitely the more interesting wine.

Golden in hue, Ramandolo has a beautiful density to the palate and wonderful honeyed aromas of apricot, sweet almond, citrus jam and toffee. Although not exactly considered a “sticky” in Australian parlance, Ramandolo is an elegant after-dinner wine typically suited to match with fruit desserts, pastries with cream, or fruit and cheese plates.

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RUSSOLO San Quirino, Friuli Venezia-Giulia

Located in San Quirino, in north-eastern Friuli, Russolo’s vineyards are situated within an alluvial plateau known as the “Magredi”. This protected reserve area is at the confluence of two rivers at the base of the Friulian Dolomites and is recognised by the European Union for its biodiversity and unique microclimate.

Enoteca Sileno founder Luigi Di Santo began importing Russolo wines in the late 1980s, when the winery was under the direction of Ignio and Sonia Russolo. The winery is now managed by the fourth generation of the Russolo family, siblings Rino and Antonella, who oversee all aspects of production. Oenologist Rino has always produced traditional Friulano wines of consistent quality and flavour.

The grapes are grown in lean gravelly soil that requires much effort and technical skill to cultivate. The Russolo vineyards are also unique in that they grow indigenous grape varieties when they are surrounded by the monocultivation of Glera for the mass production of Prosecco.

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PINOT GRIGIO ‘RONCO CALAJ’ IGT Russolo’s Pinot Grigio has intense flavours of ripe red apple skin, pawpaw and rockmelon, with an undercurrent of citrus fruits. It is best served with prosciutto San Daniele, fresh cheese and salty or fried first courses. It also pairs well with risotto, fish and white meats.

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LOMBARDIA

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Lombardia is a vast region encompassing an array of wine producing areas, as well as a few famous lakes (Como, Garda), plus fashion and economic hubs Milan and Brescia. In order to better describe the wines that come from Lombardia, one must release the idea of the region as a monolithic entity, and instead focus on the individual wine producing areas which are all unique. Many vineyard sites are situated within a microclimate that is influenced by a nearby lake, the Alps, or both. Ultimately, wines from areas like Valtellina, Lugana and Franciacorta, for example, are among the few that have gained notoriety outside of Italy. Many other wine classifications of Lombardia remain in relatively obscurity for drinkers in foreign markets.

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BERLUCCHI Franciacorta, Lombardia Even if you haven’t heard of Franciacorta, chances are you already love it. Made with the same grape varieties and produced in the same method as Champagne, Franciacorta is Italy’s answer to luxurious bubbly.

Comparisons with Champagne make it easier to explain to the uninitiated, but Franciacorta’s style is 100% Italian.

Straight to the point, the differences between the two sparklers are not vast. The method of production in Italian is metodo classico, which is interchangeable with méthode traditionnelle or Champenoise in French; which means the wine undergoes a secondary fermentation within the bottle. The resulting sparkling wine is characterised by a fine, persistent, effervescent bead. In the region of Lombardia, situated near the diminutive Lago d’Iseo and the larger and more famous Garda and Como lakes, Franciacorta is a collection of rolling hills protected from, but also nurtured by, the harsh climate of the nearby Alps. Lake breezes aerate the maturing grape vines, and despite reaching high temperatures during summer days, the nights are dramatically cooler thanks to the proximate high altitude weather systems.

Franciacorta’s production is dwarfed by Champagne’s, which makes its value all the more extraordinary.

Franciacorta only exports between eleven and fifteen percent of what it produces, whereas France exports about fifty percent of its Champagne. Overall production in Franciacorta comes from about 100 producers growing grapes over a total of about 6,700 acres, which are bound by the most rigorous production code in Europe.

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The success of this fine sparkling wine is owed to the entrepreneurial spirit and persistence of a small community of growers and vignaioli. Starting in the 1950s, the first iterations of Franciacorta were largely experimental still wines that winemaker Guido Berlucchi called Pinot del Castello. Those early versions were lacking in stability and clarity, and Signor Berlucchi knew he needed the expertise of an oenologist to improve his results.

In 1954 Berlucchi met with a young and enthusiastic wine technician called Franco Ziliani to seek his help for improving his Pinot del Castello. Ziliani, a Champagne enthusiast, saw an opportunity to begin producing wine that could rival the great French bubbly. The rest, as they say, is history and the first Franciacorta wine labelled as such was bottled in 1961.

The typical characteristics of Franciacorta are primary fruit aromas of peach, apricot, nectarine and citrus, then secondary floral and spice aromas, in addition to the typical yeasty quality of metodo classico wine. It’s dry with a very fine persistent bead, and can often display mineral qualities on the finish. Drink Franciacorta with aged goat’s cheese drizzled with honey, roasted or barbecued quail, butternut pumpkin ravioli with brown butter and sage, or a more traditional match like raw oysters or caviar.

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FRANCIACORTA DOCG ‘61’ BRUT

90% Chardonnay, 10% Pinot Nero (Noir) Crisp, rich, and elegant, fairly lengthy and with lovely depth. It releases generous fragrances of apple and pear, along with notes of tropical fruit and subtle nuances of spice.

FRANCIACORTA DOCG ‘61’ BRUT ROSE

60% Pinot Nero, 40% Chardonnay The wine exhibits elegant notes of white peach and rose melded with subtle nuances of yeast and crusty bread. The taste is zesty and lush, with notes of fragrant strawberry fruit and a hint of warm spice.

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FRANCIACORTA DOCG ‘61’ BRUT SATEN 100% Chardonnay Satèn is a classification given for wines bottled under less than 5 bars of pressure, which creates a softer bead and creamier mouthfeel. This elegant wine is rich and multi-layered with fragrances of peach, apricot and tropical fruit, gradually more emphatic, before yielding to notes of candied citrus fruits.

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CA DEI FRATI Sirmione, Lombardia

In the winemaking world of Lake Garda, the Dal Cero brothers’ Ca dei Frati estate is considered a benchmark and a model to imitate. Their white wines are able to stand the test of time, as is demonstrated by old vintages of their ‘I Frati’ Lugana, which still exhibits its richness in minerality and freshness.

The quality of their vineyards is the secret of the success of the Ca dei Frati wines. Many producers in the zone overcrop and train the vines high. At Ca dei Frati, the vines are trained low, newer vineyards have a higher density of planting, and grape yields are well below the average for the zone. Their vineyards are located in Sirmione and Desenzano del Garda where soils are chalky clay, and proximity to the lake allows consistent winds to cool and aerate the vines.

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LUGANA DOC ‘I FRATI’ Wines with the Lugana classification are made with the grape variety Trebbiano di Lugana (locally Turbiana).

I Frati is the wine that put Ca dei Frati on the map and continues to represent the image of the company.

The wine expresses the best of itself many years after bottling. When young, it is fresh, linear and furnished with great sophistication and elegance with delicate hints of white balsamic flowers, traces of apricot and almond. Time enables it to evolve allowing the mineral notes to be expressed with greater determination, thereby acquiring its complexity with traces of stone, spices and candied fruit. In the mouth, it is capable of enveloping the whole palate thanks to a significant savoury essence, accompanied by strong, exuberant acidity.

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LUGANA DOC ‘BROLETTINO’

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Fermentation for the Brolettino wine is initiated in stainless steel and then completed in barriques (70% 2nd passage, 30% new), then maturation takes place for 10 months in barriques followed by 3 months in bottle.

It displays an attractive, clear and concentrated nose of apricot and damson with well-integrated new oak and vanilla. A juicy peach and apple palate supported by a fresh swath of acidity and an elegant finish of aromatic herbs and balsam.

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RIVIERA DEL GARDA BRESCIANO DOC ‘ROSA DEI FRATI’ A velvety-smooth and delightful wine, the Rosa dei Frati is made with a blend of native grapes Groppello and Marzemino, plus Sangiovese and Barbera. Groppello is an indigenous variety to the shores of Lake Garda. It produces wines with bright acidity, lively tannins and intense fruit, spice, and floral aromas. The southern banks of the Benaco river have long preserved the tradition of producing outstanding, fresh and graceful rosato wines. Delicate cherry and strawberry fruit flavours take centre stage on the palate, followed by floral nuances on the lengthy finish. This wine gracefully pairs with almost any food.

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BENACO BRESCIANO IGT ‘RONCHEDONE’ Ronchedone’s blend of Marzemino, Sangiovese and Cabernet Sauvignon form a bold and full-bodied red wine that will please the most keen Australian red wine lovers. Powerful notes of red currant, macerated cranberries, herbs, Morello cherries, balsamic and jam all meld harmoniously with slight spice on the finish.

Ronchedone is great with game meats, dishes with an array of spices, and strong aged cheeses.

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MARCHE

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FATTORIA CORONCINO Staffolo, Marche

On a scale from Venice to Florence, Marche as a tourist destination thankfully remains under-the-radar, benefitting those who have been fortunate enough to discover the white pebble beaches of the Riviera del Conero, or the views of snow-capped Monte Sibilla from the walled medieval village of Urbino. Seaside towns like Senigallia and San Benedetto del Tronto are home to the most exquisite seafood (and Michelin-starred) restaurants in Italy. And as a wine region, Marche is recognised as producing wine of consistent quality and exceptional value from mostly family-run estates.

Winemaker Lucio Canestrati’s vision is succinct: “‘n do arivo metto ‘n segno” which roughly translates to “I do what I can” – a motto that exemplifies his approach toward creating a wine that represents the nuances of its soil and surroundings which are fluid and ever-changing.

Lucio, his wife Fiorella, and his son Valerio work together to produce some of the highest quality Verdicchio dei Castelli di Jesi on the market today. Fattoria Coroncino is distinguished by non-invasive methods of cultivation and Lucio’s light touch in the winery. Lucio is adamant about never resorting to the use of chemical fertilisers or pesticides in his vineyards, and preferring to stick to natural and biodynamic practices which have proven successful for his vines year after year.

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VERDICCHIO DEI CASTELLI DI JESI DOC CLASSICO SUPERIORE ‘IL BACCO’ Selected grapes are gently pressed to make Il Bacco (Lucio uses free-run juice for the cru wines). After pressing, the wine commences wild yeast fermentation, the time frame of which varies year to year, depending on the natural conditions. After fermentation, the wine remains on the yeast in tanks until Lucio is satisfied with its evolution.

Lucio defines this wine, the introduction to the range, as the “work horse” because it is the wine to reach for on all occasions, to match with all types of food. It has intense floral and herbaceous aromas and a vigorous fullflavoured palate. Lucio suggests that his Verdicchio wines are the “white wine for red wine drinkers.”

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‘IL CORONCINO’ Selected grapes from two vineyards with soil rich in clay go into ‘Il Coroncino’. The wine is full of pleasing aromas of fresh fruit and acacia flowers, with some mineral notes. Tasting reveals its elegance and immense structure. It has a lively palate with traces of fruit such as yellow plums and mature citrus, finishing clean with a persistent aftertaste. Wine scholar Ian D’Agata wrote in a review that the 2016 ‘Il Coroncino’ was “one of the best Italian white wines [he] tasted in all of 2017.” Food matches include home-made pasta tagliatelle, cappelletti in brodo, lasagne with ricotta and spinach, or a variety of full-flavoured seafood dishes.

‘GAIOSPINO’ CRU Lucio uses a combination of ripe and overripe grapes for this cru wine. Unlike the ‘Il Coroncino’, 20-30% of the wine is fermented in used tonneaux (500-litre oak barrels). Nothing is done to interfere with what naturally occurs with the wine as it ferments, eventually being bottled after resting on its lees for 16-18 months. The palate is flinty dry and tangy with a slightly oily texture balanced by firm acidity. It is full of fruit and finishes with a pleasing delicate bitterness. As with all of Lucio’s wines, Gaiospino will age for decades.

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PIEDMONT

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As one of Italy’s most exalted wine regions, Piedmont boasts a plethora of noteworthy wines with a reach that extends well beyond the famous Langhe area.

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CANTALUPO Ghemme, Piedmont

One of the most fascinating aspects about the geography of northern Piedmont (Alto Piemonte) is that a prehistoric collision of continents and the gigantic implosion of the Sesia Super-Volcano created some of the most unique soils and geomorphology in the world. The force of the volcanic collapse 280 million years ago formed a caldera which exposed the “plumbing” of the volcano at the earth’s surface, making vineyards in places like Ghemme ideal sites for geological study, and earning the region a designation as a UNESCO Global Geopark.

There is a rich and complex tradition of winemaking in Alto Piemonte, which in its heyday enjoyed a popularity that far surpassed the wines of Barolo and Barbaresco.

After facing ruin from phylloxera (an aggressive vine pest), destructive weather, and a subsequent land grab by the textile and automobile industries in the early 20th century, only 2% of vineyards remained of what was once a flourishing wine region.

It’s important to separate Alto Piemonte from the Langhe.

Nebbiolo wines of this region are not “bargain Barolo” and display a unique set of characteristics. Top producers release their wines after a number of years ageing in bottle which is both a testament to the longevity of Alto Piemontese wines, and a benefit to wine drinkers who appreciate the complexities of Nebbiolo that develop over time.

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Ghemme’s leading estate, Antichi Vigneti di Cantalupo is run by the Arlunno family which traces their winemaking roots back to the 1800s. Today, Alberto Arlunno manages thirty-four hectares of vineyards, and produces several distinct bottlings of the appellation.

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COLLINE NOVARESI DOC ‘AGAMIUM’

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100% Nebbiolo A blend from four vineyards, aged for 12 months in large oak before bottling. On the nose there is black tea, ripe raspberry, dried florals, smoke, pine sap, savoury herbs, and a mineral wet stone edge. It is incredibly complex with cranberry and floral red fruit, oolong tea, dried minty and savoury herbs, iron and earth flavours.

Cantalupo’s Nebbiolo wines are especially delicious served with steak tartare, mushroom risotto and wellseasoned lamb chops.

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GHEMME DOCG ‘ANNO PRIMO’

100% Nebbiolo A blend from four vineyards, aged for 24 months before bottling. The wine has classic and intense Nebbiolo aromas like dark red fruits, florals and eucalypt, with a layer of crushed stone. It’s linear and refined with gorgeous texture, evoking wines of Barolo and Barbaresco but with mineral overtones and a more rustic intensity.

GHEMME DOCG ‘COLLIS BRECLEMAE’

100% Nebbiolo Single vineyard, aged for 36 months before bottling. The aromas are restrained with subtle warmth of dark red fruit, smoky overtones and a line of metallic high tones from the mineral strength. Concentrated dark cherry, currant and cranberry fruit with layers of tar, smoke, Thai basil, rose petals and tobacco. This is a wine that requires patience and takes a few years of cellar ageing to reach its pinnacle.

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BRAIDA Rochetta Tanaro, Piedmont

Bearing almost no resemblance to neighbouring Langhe, the hilltop villages of Asti rise out of the landscape between winding roads, gentle rolling green pastures and misty, leafy forests. Driving through the region gives one the impression that aside from growing grapes, it is an ideal place to go truffle hunting. Famous for Asti Spumante, the sparkling wine made from Moscato, the region has also gained notoriety for Barbera, a high-acid, low-tannin variety which has become a world-class wine owing to the foresight of winemaker Giacomo Bologna.

Braida was established by the late Giacomo Bologna in 1961. He was a passionate vigneron who began producing wine early in life after experiences visiting the classic French wine regions. Giacomo held a strong belief that the red wines of the Monferrato hills could become some of the world’s finest. After his conclusion that Barbera (a grape with a woeful reputation at the time) would age superbly in small oak barrels, Giacomo began bottling wine which would gain notoriety for their superb elegance and ageing potential. Today, Braida’s worldwide success and accolades are due to the diligence and skill of Giacomo’s children Rafaella and Giuseppe, along with Rafaella’s husband Norbert, who are carrying Giacomo’s beloved legacy into the future.

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BARBERA D’ASTI DOCG ‘BRICCO DELL’UCCELLONE’ Braida’s flagship wine demonstrates Giacomo Bologna’s achievement of producing a wine that can rival the best grand cru wines of France. The grapes are from one of the best vineyard sites in Rochetta Tanaro, a site named ‘Uccellone’ which is so-called for an older nearby resident whose prominent nose was evocative of a bird beak (l’uccellone translates to ‘big bird’). The Uccellone wine is complex, with notes of red berries, mint and vanilla. The bouquet is rich, aromatic and complex with remarkable intensity and multilayered concentration. The wine’s longevity is impressive, with an expected drinking window of 10-25 years.

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BARBERA D’ASTI DOCG ‘MONTEBRUNA’

The Montebruna project began with the desire to create a wine that respects and represents the past; one that would define a ‘land that speaks’. Montebruna ages for about 12 months in used oak barrels. It displays distinctive aromas of black cherries, smoke and earth, and the palate is dry, soft and round with black cherry, blackberry, spice and graphite. It goes exceptionally well with dishes like vitello tonnato, agnolotti al plin, or slowcooked beef cheek in a red wine sauce.

BARBERA D’ASTI DOCG ‘BRICCO DELLA BIGOTTA’

Another playful name for another neighbour who was apparently more concerned with the appearance of piety rather than actual practice. This cru wine is aged for 18 months in barrels of varying age. It is a remarkable Barbera with exuberant dark fruit nuances, spice, smokiness, earthiness and excellent structure. If ever there was a wine to match with a dish topped with freshly shaved white truffles, this is it.

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BARBERA D’ASTI DOCG ‘AI SUMA’ This is a wine made from late harvest Barbera grapes and is only produced in the best vintages. The bouquet offers fresh, slightly dense aromas that are full and sweet of red fruits such as raspberries and sour cherries followed by spicy notes of mint, hints of toasted wood, and a finale of truffles. On the palate, it has a warm elegant entry with a solid structure and gentle, balanced tannins, which give it good persistence on the finish. Ai Suma can age for decades.

MOSCATO D’ASTI DOCG ‘VIGNA SENZA NOME’ Braida’s Moscato is leaps and bounds beyond the sickly sweet, mass-produced examples so frequently encountered. It has a highly aromatic nose with delicate notes of grapes, orange blossoms, jasmine and elderflowers. Soft floral notes and sweet primary grape aromas are translated well onto the palate. It is pleasantly refreshing, featuring soft notes of orange blossom and honeyed stone fruit with a clean finish. An excellent accompaniment to pastries, especially spiced ones, and fruit. Moscato is traditionally consumed as an accompaniment to Panettone at Christmas time and Colomba cake at Easter.

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BRACHETTO D’ACQUI DOCG Brachetto is a fascinating grape variety that produces a popular but unique dessert wine. One of the most notable characteristics of Brachetto is that while it is ripening on the vine, the unmistakable heady aroma of roses emanates from the delicate grape bunches. That rose aroma translates to a musky, sweet flavour in the best examples of the wine. Braida’s Brachetto is frizzante (slightly sparkling) and is a pleasure to drink at only 5.5% alcohol. The beautiful fuschia colour of the wine is evocative of the flavours of ripe raspberry, strawberry and sweet roses. Brachetto d’Acqui is one of the few wines in the world which matches perfectly with chocolate.

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DOGLIOTTI Asti, Piedmont

Romano Dogliotti is one of Asti’s most famous Moscato producers. Decades ago he sold grapes for bulk wine before deciding to take advantage of his favourable vineyard locations and bottle his own wine. Romano and his son Marco now work in tandem to produce one of the few true artisanal Moscato d’Asti wines in the region.

MOSCATO D’ASTI DOCG ‘LA CAUDRINA’ This wine’s pleasing nose has scents of stone fruit, citrus peel and papaya, with spicy hints of sweet herbs. A honeyed sweetness punctuates the palate, but is followed up with a refreshing lemony acidity.

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PICOLLO ERNESTO Gavi, Piedmont

Gavi, a small wine producing village in Piedmont, is only 50 kilometres away from the port city of Genoa. This proximity to the sea, buffeted by the Ligurian Alps, has created a unique gastronomic culture in the area along with a favourable climate for growing grapes.

The Picollo Ernesto estate, founded by Lorenzo Picollo, is located in Rovereto di Gavi, one of the most prestigious parts of the Gavi appellation. Today, the founder’s great-grandson Gianlorenzo helms the viticultural and oenological operations with assistance from his wife Silvia and his parents. Gavi is made with the Cortese variety which was first cultivated here many centuries ago.

Gianlorenzo grows exclusively Cortese grapes on vines spread over six hectares, ranging in age from five to 80 years old, and cultivated without the use of any chemical fertilisers or pesticides.

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GAVI DOCG This wine of superb value is bottled under screwcap and displays a bouquet of crunchy pear, crisp citrus fruits and quince. It is medium-weighted with linear acidity and lovely mineral tones. Gavi is a wine that never fails to match perfectly with fish and seafood.

GAVI DI GAVI DOCG ‘ROVERETO’ Gianlorenzo harvests the grapes for Rovereto about two weeks later than his other parcels. It is labelled as ‘Gavi di Gavi’ because the vineyard is located within the town of that particular classification zone. The wine has an intriguing bouquet of fresh flowers and tropical fruits and the palate is generous with rich, luscious, tropical notes.

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The Langhe is a premier destination for one to immerse themselves in one of the most celebrated gastronomic cultures in the world. In addition to the well-appreciated local cuisine, the Langhe lays claim to an abundance of prized agricultural products such as hazelnuts, fine cheeses, and truffles which are sought-after on a global scale.

In 2014, the Langhe was made a UNESCO World Heritage site for its significant contribution to winemaking and gastronomic traditions, and for its unique landscape. It’s a setting immediately identifiable from its vineyard-covered rolling hills dotted with ancient red brick bell towers set against the backdrop of the snow-capped Alps. The vineyards, planted with grapes like Nebbiolo, Dolcetto, Barbera, Freisa, and Pelaverga, are places where some of the most famous and most valuable wines are born.

Barolo and Barbaresco, wines made with Nebbiolo, account for only 3% of Piedmont’s wine production yet wear the crown of being the best red wines in all of Italy.

Winemaking traditions run deep in Langhe, but intense international attention, climate change, and mass tourism are having a formidable impact on many aspects of the lives of those who were once the “humble vignaioli” in this region. A new generation of winemakers is taking over from the “old guard” and adapting to what lies ahead, and some of the older generations have acquiesced to a new framework for operating a successful 21st century winery.

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RENATO RATTI La Morra, Piedmont

Renato Ratti is an international icon, a pioneer who universalised quality standards in Barolo and authored the laws that currently enforce the guidelines of the appellation. After studying oenology at the University of Alba, Renato was employed by Cinzano in Brazil, overseeing the production of vermouth and sparkling wines. In 1965 he returned to the Langhe where he purchased a vineyard (Marcenasco) near the village of La Morra.

In the 1970s, Ratti purchased more land in premium areas and expanded production accordingly. The 1980s saw Renato Ratti’s pioneering work recognised in his election as president of the Barolo Consortium and General Director of the Alba Consortium. Following his untimely death in 1988, his son Pietro, along with longtime oenologist Massimo Martinelli, has continued the traditions and brought the winery into the 21st century.

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LANGHE NEBBIOLO DOC ‘OCHETTI’ The Ochetti Nebbiolo, named after its source vineyard, exhibits bright ripe pomegranate, floral essences and red summer berries which lead into a fine textural layer of velvety tannin.

BARBERA D’ALBA DOC ‘BATTAGLIONE’ This Barbera has an elegant bouquet, with trace scents of ripe plum and an undercurrent of mixed spices. The palate is juicy, with bright acidity and a touch of vanilla spice on the finish. Match with lamb, creamy soups or grilled vegetables.

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LANGHE DOLCETTO DOC ‘COLOMBÈ’ This Dolcetto is fruity and intense with a pleasant rusticity typical of the wines from the nearby town of Mango. Beginning in 2016, Pietro Ratti began using Dolcetto grapes harvested from vineyards in the DOCG appellation of Dogliani for the Colombè.

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BAROLO DOCG ‘MARCENASCO’

BAROLO DOCG ‘ROCCHE DELL’ANNUNZIATA’

BAROLO DOCG ‘CONCA’

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There are historical documents from the “Rigestum Comunis Albe” that bear witness to the cultivation of the Nebbiolo vine in the “Marcenascum” area back in the 12th Century. Barolo Marcenasco is smooth, balanced, elegant, and faithfully reflects the typical characteristics of the La Morra sub zone. Approximately 30% of the wine is aged in large old barriques and the remainder in large Slavonian oak botti (5000L).

Rocche dell’Annunziata is a highly prestigious vineyard that Renato Ratti classified as a first growth and is part of the historical territory once known as Marcenasco in La Morra. Refinement during the first year takes place in French oak barriques and the second year in 25 hectoliter Slavonian oak barrels.

As you reach the first bends on the road from Annunziata down to the Albe-Barolo provincial highway, you pass on your right a small depression covered with well-tended vines. It is a sheltered spot with a favourable climate and good, south east-facing positions. In season, a rare flower can be found growing among the vines, the red crown anemone, which serves as the vineyard’s proud emblem.

Refinement in the first year takes place in French oak barriques and the second year in 25 hectoliter Slavonian oak barrels.

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PRODUTTORI DEL BARBARESCO Barbaresco, Piedmont In 1894 Domizio Cavazza, along with nine Barbaresco land owners, founded the Cantina Sociale, the first iteration of Produttori del Barbaresco. Although the original winery closed in the 1920s, it was re-established as the Produttori del Barbaresco in 1958 by the efforts of nineteen growers and continues to thrive today.

Current managing director Aldo Vacca’s great-grandfather was an original founder of the Cantina Sociale, and both his maternal and paternal grandfathers were among the founding group in 1958. One of the most notable attributes of the Produttori is that they only vinify a single grape variety: nebbiolo. This is especially unique in a place like the Langhe where most wineries vinify at least four or five. The cooperative is also focused on maintaining a high standard, which is why they pay their growers based on the quality of their grapes, and not the quantity. Fruit is delivered to the winery in the main town square, and grapes are fed through a chute located in front of the winery. The grapes are weighed, classified, and measured for sugar, tannin, and colour. All lots are separated by vineyard. After crushing, the wine is put into stainless steel tanks and fermented on skins for about one month, with 2-3 daily pump-overs, under cool temperature control. The wine gets racked and undergoes malolactic fermentation at a warmer temperature. In about February, the wine is racked for a third time and the winery doors are left open for a natural cooling (cold stabilisation) for about a month. Then the wine is placed into used oak botti for ageing.

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» Pork Ragu and Polenta Taragna paired with Produttori del Barbaresco “Barbaresco DOCG”.

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All of the wine produced by PDB has the potential to be classified as Barbaresco because all the vineyards are within the DOCG boundary limits. Each vintage, about 20-30% of the harvest is typically selected to be declassified for Langhe Nebbiolo, but according to Aldo Vacca, in 2015 and 2016 there was no technical reason to do so. The harvests were so outstanding in those years that all of the wine could have been deemed Barbaresco. PDB vinifies nine famous single vineyard “cru” wines that are only bottled in the best vintages.

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LANGHE NEBBIOLO DOC

BARBARESCO DOCG

BARBARESCO RISERVA DOCG Select back vintages available.

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Ages 6 months.

Ages 24 months.

Released at 42 months Asili Montestefano Montefico Muncagota Ovello Pajè Pora Rabajà Rio Sordo

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PUGLIA

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» Orecchiette with Broccoli paired with Kalà Salento Primitivo Rosso.

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Puglia’s hot and arid peninsular climate makes it a perfect spot for farming almost anything. It is a particularly fertile place, with a foothold as one of Italy’s most productive agricultural regions. Puglia produces most of the country’s olive oil, many types of fruit and vegetables, and is the most productive wine region in Italy by far. The wines of Puglia have a reputation for commanding exceptional value for quality, and are usually particularly food-friendly.

Since the cuisine of Puglia – a cornucopia of outstanding produce, plus an astonishing array of fresh seafood – takes centre stage, one only needs to pop open a bottle of the local trattoria’s house red to be captivated by the charms of this very special region.

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VINICOLA PALAMÀ Cutrofiano, Puglia

The Palamà estate was founded in 1936 in Cutrofiano, in the province of Lecce in southern Puglia. Today, the gregarious Cosimo Palamà works with his son Michele and the operation is a family affair, with Cosimo’s wife and Michele’s young family also part of the operation.

Cosimo and Michele’s wines beautifully express the local terroir while offering great value for money. They cultivate the popular varieties of Puglia like Primitivo, Negroamaro, Malvasia Nera, and Verdeca.

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KALÀ PRIMITIVO SALENTO IGP The wine carries aromas of dark red fruits, rich plum, black pepper and dark chocolate. It is full bodied with subtle flavours of plum, pomegranate, spice and earthy notes. Excellent to serve with rich pasta dishes, pizza, barbecue chicken, or a salumi platter.

KALÀ NEGROAMARO SALENTO IGP Negroamaro typically displays a tell-tale baking spice aroma and flavour. The Kalà has intense aromas of dark red fruits, rich plum, and baking spices. It is medium bodied with complex notes of plum, pomegranate, clove and sweet spice.

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KALÀ NEGROAMARO ROSATO SALENTO IGP On the nose there are pronounced aromas of spiced red fruits like strawberry, raspberry and currants. The palate is rich and lengthy with balanced acidity and characteristic negroamaro spice on the back palate. This wine matches effortlessly with pasta or gnocchi with tomato sugo, grilled or marinated octopus, bone marrow on toast, or barbecued sausages.

PALAMÀ ALBAROSSA SALENTO BIANCO IGP Verdeca is a grape variety grown almost exclusively in Puglia and makes delicate, refreshing crisp white wines.

Albarossa Salento Bianco is made from 100% Verdeca and has a delicate perfume of white flowers, green apple and a touch of sweet lemon. The wine is slightly citrusy, with notes of honeysuckle flower, ripe apple and pleasing minerality on the lengthy finish. Matches well with delicately cooked fish drizzled with olive oil, steamed mussels, or creamy pasta dishes.

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SARDINIA

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Sardinia can be counted amongst the few wine regions in Italy whose primary focus is exclusively on the cultivation of indigenous grape varieties. Most notably, the picturesque Mediterranean island produces some of the best Cannonau (Grenache) and Vermentino wines in the world. Vermentino has become one of the most popular Italian white wine grapes the world over, with plantings throughout Italy and as far away as Australia and California. Despite Vermentino’s success, Sardinia as a whole is still relatively underappreciated, primarily because the marketing of the wine region to a global audience is the responsibility of the handful of individual wineries on the island.

Sardinia’s wine traditions are profound and the island is at risk of losing some of the most important grape varieties in favour of what is fashionable. One of Sardinia’s most traditional wines, Vernaccia di Oristano, is made by ageing the wine in chestnut barrels with controlled oxidation, whereby a layer of flor yeast grows on top of the liquid, protecting the wine and consuming sugars, oxygen and alcohol. This process imparts wonderful flavours and nuances that make the wine distinctive; an oxidative-style wine which is similar to Sherry or Marsala.

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CONTINI Cabras, Sardinia

Located in Cabras, near Oristano, in central-western Sardinia, the Contini estate is one of Sardinia’s oldest, founded in 1898. The fourth generation of the Contini family is currently leading the way, along with talented oenologist, Piero Cella. The wines of Contini are beautifully expressive, well-made wines that encompass many elements of their terroir. Contini also still produce one of the best examples of Vernaccia di Oristano (one of the few) you can find in Sardinia.

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VERMENTINO DI SARDEGNA DOC ‘TYRSOS’

The nose has clean and pleasing aromas with pear and apple followed by notes of broom, almond and pineapple. The wine has good body and intense fresh flavours true to the bouquet, with a long finish. Match Tyrsos with seafood pasta or fried calamari.

CANNONAU DI SARDEGNA DOC ‘TONAGHE’

The wine displays aroma’s of ripe plum, wild blackberries and distinctive herbal notes. There are velvety tannins on the full-bodied palate, and juicy blackberry and ripe plum flavours. Tonaghe matches well with lamb, steamed leafy greens, or a seafood bisque.

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CANNONAU DI SARDEGNA DOC RISERVA ‘INU’

Inu uses a selection of the best grapes sourced from the vineyards of Terre di Ossidiana and Monte Arci. The wine ages for 12 months in first and second-passage oak casks. The aroma of the wine is intense with forest berries and plum and a secondary layer of clove and jasmine tea. It is warm, plush and full-bodied with fine grained tannin and generous length. Serve Inu with slow roasted meats and mature cheeses.

VERNACCIA/VERMENTINO IGT ‘KARMIS’

Karmis is a blend of 70-80% Vernaccia and Vermentino.

Delightful scents of yellow fruits and meadow blossoms come through on the nose. The palate is delicate yet persistent, with pleasant apricot and rockmelon flavours, with a slight saline and floral finish. Excellent for serving with starters and fish dishes, fresh cheeses, light pasta dishes, shellfish and white meats.

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VERNACCIA DI ORISTANO DOC Perhaps the most captivating of all Sardinian wine, Vernaccia produced in the lower Tirso Valley of Sardinia has its roots in very ancient times. It is obtained exclusively from grapes off the vine of the same name and is left to mature for ten years in chestnut barrels.

Vernaccia di Oristano has the potential to age in a cellar for decades. It is a wine of a decidedly Mediterranean flavour with a full-bodied persistent perfume, with hints of toasted hazelnuts and almond blossom. It can be served as an aperitif or at the end of the meal, excellent with almond-based sweets and pastries. It is also the perfect wine to match with bottarga.

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SICILY

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Âť Snapper Agrodolce paired with Benanti Etna Bianco.

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For most of the 20th century, Sicily was the workhorse for supplying low-cost, high-alcohol bulk wine to much of the Italian mainland. Over the last twenty years, the vignaioli of the island have transformed how they approach native grape varieties and have rediscovered the diversity and influence of Sicily’s various terroirs. This evolution has allowed Sicily’s global profile to be elevated to the upper echelons of wine recognition. The popularity of Mount Etna wines, for example, has skyrocketed and wines from previously unknown (and tiny) regions like Vittoria have become cult favourites among connoisseurs.

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BARONE SERGIO Pachino, Sicily

The origin of the Barone Sergio estate can be traced back to the late-1700s. Located a few kilometres from Pachino, the area is situated between the Iblei Mountains and the Ionian Sea, both of which have a tremendous influence on the climate. In 1993 Giovanni Sergio assumed ownership of the estate and decided to stop selling grapes in bulk in favour of launching his own wine label with the help of skilled oenologist Giovanni Rizzo. The Sergio family made investments for the improvement of the estate, including the restoration of the ancient fort which houses the winery and the historic cellar with the original concrete tanks.

The winery is managed by the gracious Barone Giovanni and his wife Caterina, along with their daughter Angela.

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NERO D’AVOLA ELORO DOC ‘SERGIO’ Eloro is the only DOC classification for Nero d’Avola in Italy, as the grape has its origins in this part of the island. The wine has a complex, herbaceous nose with scents of sweet and sour Amarena cherries. The long and balanced palate is full and generous with its well-integrated tannins, which create the perfect balance. The Sergio Nero d’Avola will match well with roast pork, charcuterie plates and semi-aged cheeses.

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BENANTI Mount Etna, Sicily

Mount Etna is now one of the world’s hottest wine regions thanks to a few hard-working and persistent winemakers who believed in the potential of the unique climate and soil of the volcanic region. One of those pioneers was Giuseppe Benanti, a man whose family has historical winemaking connections on Mount Etna and whose vision was to make a world-class wine from the indigenous grapes of the area: nerello mascalese, nerello cappuccio and carricante.

Over the last decade, Etna’s growth has been enormous, with many new producers, even international winemakers, joining the fray to take advantage of the region’s popularity. Benanti has experienced its own significant growth, and the family has focused their efforts on building the reputation of the indigenous varieties by planting new vineyards. Their established vineyards contain primarily pre-phylloxera vines, all free-standing albarello bush vines, some of which are 120 years old.

Antonio and Salvino Benanti, twin brothers who took over the winery from their father Giuseppe in 2012, have captured the critical audience with their Etna Superiore white wine, Pietra Marina.

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ETNA BIANCO DOC Carricante is a variety typical of the Etna volcano area, where it thrives at higher altitudes and yields wine with a distinct mineral and saline-lemon profile. Slightly similar to Riesling, this Carricante has distinct minerality and delicate fruity notes of ripe apple. The palate is dry with a pleasant acidity and nice aromatic persistence. Match with a variety of seafood dishes, especially pasta with ricci di mare (sea urchin roe), cured fish, or prawns.

ETNA ROSSO DOC This wine is a blend of about 80% Nerello Mascalese and 20% Nerello Cappuccio. About 80% of the wine matures in stainless steel tanks, while about 20% matures in French oak barriques for 8-10 months before resting in bottle for 2-3 months. The aroma is ethereal and intense, with hints of ripe red fruit, cocoa, spice and vanilla. It has an ample and smooth palate, with flavours of sour cherries, and wild berries. It lingers on the finish with a fine tannic grip. Match with roast poultry, grilled pork or mature cheeses.

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ETNA ROSATO DOC 100% Nerello Mascalese goes into this bone-dry and minerally-rich rosato. On the nose, there are flinty aromas of fresh red fruits like strawberry and raspberry.

It has an ample and smooth palate, good structure, with dry red fruits and a layer of lean minerality. Matches well with gnocchi, lasagne, or a variety of seafood dishes.

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ETNA DOC SUPERIORE ‘PIETRA MARINA’ Only grapes grown in Milo on the northern slope of Etna are able to be classified as Superiore.

The Pietra Marina cru is from a particularly prized location and showcases Carricante as one of Italy’s greatest native varieties.

The wine matures in stainless steel tanks on the fine lees for approximately 24 months and then remains in stainless steel until bottling. The wine rests in bottle for 6-9 months before release.

Pietra Marina has the potential to age in the cellar for decades.

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ETNA ROSSO DOC ‘ROVITTELLO’ Rovittello is a younger single vineyard located on the northern slope of Etna and is a blend of about 90% Nerello Mascalese and Nerello Cappuccio. The wine matures in large barrels of French oak for about 15 months and then in stainless steel tanks before resting in bottle for 9-12 months.

ETNA ROSSO DOC ‘SERRA DELLA CONTESSA’ Made from about 85% Nerello Mascalese and Nerello Cappuccio grown in a vineyard at Viagrande, where the vines are over 100 years old. The wine matures in large barrels of French oak for about 15 months and then continues in stainless steel tanks, before resting in bottle for 6-9 months.

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ETNA ROSSO DOC NERELLO MASCALESE ‘CONTRADA MONTE SERRA’ A wine made exclusively with Nerello Mascalese grown in a young vineyard on the southeastern slope of Etna.

Maturation takes place in used tonneaux of French oak for about 12 months and then in stainless steel tanks before resting in bottle for approximately 6 months.

TERRE SICILIANE IGP NERELLO CAPPUCCIO Nerello Cappuccio almost risked extinction due to its abandonment by many growers on Etna. It is a latematuring variety that gives wines with structure, depth and elegance. This Nerello Cappuccio comes from a vineyard which Benanti planted after extensive research of vine production, and after a rigorous selection of the many vine varieties of Nerello Cappuccio on Etna.

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RALLO Marsala, Sicily

Operated by the Vesco family and encompassing three estates, Rallo produces a range of certified organic wines made from indigenous Sicilian grapes and a few international varieties. The Patti Piccolo estate in Alcamo is a sprawling property across a landscape that forms a natural amphitheatre which regulates a naturally cool microclimate, and clay soils retain precious moisture in the arid environment. Rallo’s Grillo vineyard, Piane Liquide, is located directly adjacent to the Riserva Naturale dello Stagnone di Marsala, a nature preserve comprised of a large lagoon and evaporation ponds where the famous Trapanese salt pan farming takes place. The native plants that thrive in this area are adapted to a high degree of salinity in the soil, including the Grillo vines that grow nearby.

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GRILLO SICILIA DOP ‘BIANCO MAGGIORE’ CERT. ORGANIC

This is an exceptionally vibrant wine with intense fruit flavours like citrus, pineapple and passionfruit. Its bright acidity and subtle salinity make it a perfect match to tuna crudo, swordfish, spaghetti al nero di seppia, and lightly grilled prawns.

SYRAH SICILIA DOP ‘LA CLARISSA’ CERT. ORGANIC

In contrast to some Australian Shiraz, the Clarissa Syrah maintains a delicate fruitiness and spiciness that is wellbalanced with a moderate alcohol level. There are refined scents of cherries, black currants and ripe red fruits.

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NERO D’AVOLA SICILIA DOP ‘IL MANTO’ CERT. ORGANIC

Nero d’Avola has a reputation for being a warm climate wine, but Il Manto has characteristics that suggest the wine has been cultivated in a cooler environment.

Upfront flavours of plush raspberry, ripe pomegranate, dark cherry, plus touches of pepper and baking spice swirl on the palate. This red is a great match with grilled fish, pork dishes or cured meats.

MARSALA RISERVA VERGINE SOLERAS 20 ANNI 500ml

Rallo’s Marsala Solera Vergine Riserva is made from Grillo grown as bush vines, a system known as albarello marsalese.

The wine matures in steel tanks for about 6 months before being fortified with brandy, then is transferred to the oak barrel Soleras system where it ages for a minimum of 20 years; meaning the youngest wine contained in the bottle is 20 years old. It is intended to be enjoyed chilled, as an aperitif. It matches well with first courses like soft cheeses, salty snacks, or can be paired with some desserts.

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VIRGONA Aeolian Islands, Sicily

The archipelago of volcanic islands off the northern coast of Sicily are known as Isole Eolie, or the Aeolian Islands.

The Aeolian Islands are beautiful volcanic landscapes with black sand beaches and scrubland hillsides set against the backdrop of the brilliant blue Mediterranean Sea. The fertile soil and sunny arid climate are ideal growing conditions for the fragrant capers of Salina, but also a few grape varieties for wine.

Malvasia di Lipari is a unique biotype unrelated to other Malvasia grapes, which is traditionally made into Malvasia delle Lipari, a sweet, passito style wine. The Virgona family cultivate outstanding examples of both – capers and wine grapes – and their Malvasia delle Lipari is a wine that can easily outshine some of the best wines at the dinner table.

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MALVASIA DELLE LIPARI DOC

Produced with 95% Malvasia and a small amount of Corinto black grapes, which are partly withered on the vine and then picked before being spread across traditional long racks of reeds (known as cannizzi) to dry in the sunshine for about 15 days after the vintage. Once the stalks are removed, the grapes are gently pressed and the must obtained is stabilised and matured for an 8 month period. It has an intense fragrance with touches of apricot, anise and honey. The taste is sweet, complex, full and seductive with nuances of orange blossom honey and dried apricots.

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TRENTINO-ALTO ADIGE

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The region of Trentino-Alto Adige is typically referred to in a single breath, but in reality, the two places are quite distinct. The northernmost part of these two areas, Alto Adige, is also known as South Tyrol (Südtirol).

Formerly a territory of the Austro-Hungarian Empire, this mountainous and primarily German-speaking region was annexed by Italy after WWI. Further south, in Trentino, the Italian language and culture are more evident, and the landscape spreads out into a valley floor.

Winemaking is also distinct in both places because of differing climates, topography and the types of grapes that are cultivated. In South Tyrol, the cooperative system is king. Because the area is so mountainous, most vineyards are on steep hillsides and are usually planted over about one hectare or less. White wines are the focus in this area, with some of the most outstanding examples of Pinot Bianco (Weissburgunder), Grüner Veltliner, and Müller Thurgau in all of Europe. Vineyards in Trentino tend to be more spread out over distances across the wide river valley alongside apple orchards. Grapes like Pinot Nero, Gewurztraminer, and the very specific Teroldego are commonly found in Trentino, and the region has elevated their home-grown metodo classico Trento DOC sparklers to world-class heights.

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CANTINA VALLE ISARCO Chiusa, SĂźdtirol

Located in Chiusa, the Cantina Valle Isarco is one of the most respected cooperatives of the region. Steep-slope vineyards dot the valley between 350 and 950 metres above sea level and are managed by families belonging to the cooperative. The grade of the slopes means production is exclusively manual and organic. Most of the cooperative members manage less than one hectare of vineyard, and as with many cooperatives, the members are paid according to the quality of their fruit, rather than the quantity.

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KERNER ALTO ADIGE DOC

MULLER THURGAU ALTO ADIGE DOC

The Kerner variety is a hybrid between Schiava (red grape) and Riesling grapes. It thrives in the gravelly, sandy soils of high altitudes and the sunny hillsides of the mid-Valle Isarco. The nose is intense with rich aromas of apricot and spice. The palate is dry and full with lingering flavours of peach and apricot and a long, crisp finish. Serve with light appetisers, cold meats, a traditional meal of asparagus and prosciutto cotto (ham), or baked fish.

Müller Thurgau is a Riesling and Madeleine Royale hybrid variety. It prefers to grow on the elevated and sunny hillsides of the Valle Isarco where there is a thinly structured soil. The cold climate of highaltitude areas gives Müller Thurgau its typical freshness and variegated bouquet to which it owes its fame.

PINOT BIANCO ALTO ADIGE DOC

GRUNER VELTLINER ALTO ADIGE DOC

Pinot Bianco is a particularly delicate vine and grows only in the warmer areas of the lower Valle Isarco where the sunny hillside soils rich in porphyry generate a white wine with a typical Burgundy-style bouquet. It’s a fresh white wine with a distinct brassy richness in texture, finishing crisp and dry.

Excellent as a pre-dinner drink or accompanying hors d’oeuvres, pasta dishes, risotto, steamed or baked fish, egg or mushroom dishes, and asparagus.

In Alto Adige, the Grüner Veltliner variety of Austrian origin is grown almost exclusively in the Valle Isarco. This grape variety prefers deep, fertile and warm soils which are scarce in the Valle Isarco region, making the wine somewhat rare in Alto Adige. The nose is delicate with pleasant aromas of white florals and hints of smoke and spice. The palate is dry with lingering flavours of white flowers and citrus and a fresh and spicy finish. Match with cured meats, soft cheeses, or fish that is poached or grilled.

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HOFSTÄTTER Tramin–Termeno, Südtirol

Weingut-Tenuta J. Hofstätter is located in TraminTermeno, in the centre of the bustling village square alongside the city hall, bar, and church where Josef Hofstätter began making wines about 100 years ago. The Foradori-Hofstätter family now operates the wine estate backed by four generations of accumulated experience, particularly with demanding varieties like Pinot Noir and Gewürtztraminer. These are the signature wines of the estate and the region along with other local varieties like Lagrein, Pinot Bianco and Vernatsch.

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PINOT GRIGIO ALTO ADIGE DOC A classic and very expressive Pinot Grigio. It is bright straw yellow in colour with an attractive aroma of citrus fruits, peach, honeydew melon and especially pear; medium rich, fruity, wellstructured and direct on the palate with orchard fruit flavours and tangy, fruity acidity on the finish.

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PINOT BIANCO (WEISSBURGUNDER) ALTO ADIGE DOC

Medium-full straw yellow in colour, fresh aromas of peach combined with apple and pear on the nose, elegant and zesty on the palate, harmonious in structure, round with masses of finesse and a hint of nut on the finish.

PINOT NERO ALTO ADIGE DOC ‘MECZAN’

The Meczan Pinot Nero is distinguished by its unmistakable varietal character, its distinctive aroma and fruity profile, by its bright ruby colour with garnet reflexes, and its fresh, stimulating bouquet with seductive hints of woodland berries and cherry. On the palate Meczan is harmonious, sappy and mellow with impressive fruit.

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DORIGATI Mezzocorona, Trentino

The Dorigati family has been cultivating grapes since 1858 in the village of Mezzocorona in an area known as the Piana Rotaliana in Trentino. They own 5.5 hectares of vineyards which are managed by cousins Paolo and Michele, whilst a further 15 hectares are cultivated by local farmers who have historically collaborated with the Dorigati family. Oenologist Paolo Dorigati is in charge of winemaking and manages the production of a variety of wines, including an award-winning Trento DOC sparkling, the Methius Brut, as well as other typical wines of the region such as Teroldego and Pinot Grigio.

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PINOT GRIGIO TRENTINO DOC While Friuli is well-known for its rich Pinot Grigio styles, the variety shines in Trentino-Alto Adige where it produces a wine with more aromatic integrity. The Piana Rotaliana and its hilly terrain around the Noce stream mean the vines are grown in quite gravelly, pebble-based soils; a quality that comes through subtly in the resultant wines.

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TEROLDEGO ROTALIANO DOC Teroldego Rotaliano is so named because it originates in the Piana Rotaliana of Trentino. It produces lively, fruit-driven wines with a pleasant bitter almond finish.

The Piana Rotaliana has the unique feature of a low valley floor surrounded by monolithic, vertical rock-face mountains. This is where the Noce stream has washed various materials onto the soils which have left the land stratified with layers of gravel, sand and pebbles.

Teroldego is a grape which is difficult to grow and make wine from, and doesn’t seem to adapt well in other parts of Italy or the world. Typical characteristics of the wine include herbs, spices, strawberry and bell pepper aromas and flavours. The wine finishes long and saline, with earthy, wild berry fruit on the finish.

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TUSCANY

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As one of the most famous wine regions in Italy – and the world – Tuscany’s greatest asset lies in its diversity.

Although Chianti may have put this region on the map, there are plenty of other wonderful wines to discover from the southern coast of Maremma to the hills of Cortona.

Compared to other wine regions of Italy, Tuscany offers much more in the way of value. Winemaking is generally top notch at most established estates, so it’s relatively easy to discover high quality wine that is very affordable.

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CASTELLO DI AMA Gaiole, Tuscany

Castello di Ama winery was established in 1972 by four Roman families. Ama is a small hamlet nestled amongst the gentle rolling hills in the commune of Gaiole in the heart of the Chianti Classico DOCG zone, near the city of Siena. The estate currently comprises 250 hectares, of which 90 are vineyards and 40 are olive groves. It sits atop one of the higher outcroppings in Chianti, at almost 540 metres above sea level.

Lorenza Sebasti and Marco Pallanti are co-owners of the estate. Lorenza is the managing director and Marco the oenologist. He is recognised as one of the most respected winemakers in Tuscany, winning ‘Oenologist of the Year’

by Vini d’Italia in 2003. Pallanti was also the passionate President of the Chianti Classico Consorzio for a six-year period from 2006-2012.

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CHANTI CLASSICO GRAN SELEZIONE DOCG ‘SAN LORENZO’

CHIANTI CLASSICO GRAN SELEZIONE DOCG ‘BELLAVISTA’

Chianti Classico San Lorenzo takes its name from the lovely valley that is home to the 18th-century Pianigiani and Ricucci villas. The wine is made entirely with estate fruit, which are all old plantings or plots planted over a decade ago, and which show the most mature, rounded extracts at time of harvest.

The Bellavista vineyard comprises 22.82 hectares, planted part in 1974 and 1978 (ca. 9.31 hectares), while the remaining 12.51 hectares were planted between 2006 and 2008. The elevation varies from 530 metres, in the area known as Bellaria, and 456 metres, for Campinuovi. The first release of this much-prized selection was 1978; it is produced only in the finest growing years, in very limited quantity.

CHIANTI CLASSICO GRAN SELEZIONE DOCG ‘LA CASUCCIA’

TOSCANA ROSSO IGT ‘L’APPARITA’

The La Casuccia vineyard comprises 12.58 hectares, of which some 6 were planted in 1978; the remainder planted in 2007 at a density of 5300 vines per hectare. The elevation ranges from 480 metres to 526 for the vines at Adine. The vineyard is sub divided into 17 parcels, all planted to traditional varieties authorised by the production code.

It is produced only in exceptional growing years, and in very limited quantities. The first vintage was bottled in 1985.

100% Merlot. The Apparita vineyard is formed by several small parcels (numbers 23, 24 and 25 in the estate’s vineyard register) situated in the upper end of the Vigneto Bellavista. The area amounts to 3.84 hectares. Canaiolo and Malvasia Bianca were planted in 1975 but the Merlot clone 342 was regrafted to the rootstocks in 1982-85. The vines are trained in the open lyre system and the soils are particularly rich in clay. Both factors make this small cru a jewel of the oenology world.

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MASTROJANNI Castelnuovo dell’Abate, Tuscany

Gabriele Mastrojanni founded the estate in 1972 after recognising that the area was an ideal location for cultivating Sangiovese Grosso to make the finest Brunello.

The estate is very close to Mount Amiata, a volcano which became extinct 700,000 years ago and sits at 1738 metres high. Mt Amiata has a great influence on the estate’s microclimate, determining wind patterns and sheltering the area from violent storms. The vineyards look to the south, south-east, some to the south-west, and each has its own geological characteristic. In 1992 Andrea Machetti and oenologist Maurizio Castelli began managing the estate, transforming it into one of the most highly respected producers in Montalcino. Maurizio considers himself a “non-interventionalist”, leaving the wine to carry out its own evolution, dictated by its own nature.

The team is rounded out by the dynamic director Rada Linke, whose charismatic nature makes her the perfect spokesperson for the company.

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ROSSO DI MONTALCINO DOC The Rosso di Montalcino DOC was established to allow winemakers to offer a product in between the lengthy ageing periods necessary for the region’s flagship wine, Brunello di Montalcino. The wine is still made from the same grape and grown in the same zone; however it is given significantly less time in oak and in bottle prior to release. Declassified Brunello can also find its way into Rosso di Montalcino wines and they tend to be lighter, fresher, and more approachable at an early stage. Grapes are handpicked and fermented in stainless steel then refined in Allier oak barrels (54 hectolitres) for 6-7 months.

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TOSCANA IGT ‘SAN PIO’ San Pio is a “Super Tuscan” blend of 80% Cabernet Sauvignon and 20% Sangiovese Grosso. The wine spends 18 months in French oak tonneaux and small barrels, plus six months in bottle. The palate is full with smoky aromas of black berry fruit, fresh herbs and hints of sweet cherry/kirsch flavours. The finish is long and lightly tannic with cherries and tobacco lingering at the end.

BRUNELLO DI MONTALCINO DOCG Grapes are hand-picked and hand-selected in the winery.

Fermentation with indigenous yeasts takes place in cement then refined in various sizes of Allier oak barrels (16, 33 & 54 hectolitres) for 36 months. Further ageing takes place in bottle for 6-8 months.

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BRUNELLO DI MONTALCINO DOCG ‘SCHIENA D’ASINO’ This one hectare cru is a prized site for the Mastrojanni estate. Depending on the vintage, only about 5,000 bottles are made. The wine ages for 42 months in 16 hectolitre barrels made of Allier oak. This Brunello is one of supreme elegance that can evolve in a cellar for decades.

BRUNELLO DI MONTALCINO DOCG ‘VIGNA LORETO’ The Loreto vineyard covers one and a half hectares of rugged tufa, dotted with stones left behind by the river Orcia as it drew back from the land. There are eight clones of Sangiovese Grosso planted in Vigna Loreto which are bunches with very small berries of powerful intensity.

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» Bistecca paired with San Felice Chianti Classico.

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SAN FELICE Castelnuovo Berardenga, Tuscany

San Felice lies in the commune of Castelnuovo Berardenga, at an altitude of about 400 metres, in the southern portion of the Chianti Classico district. The secret of its terroir consists in the perfect combination of local climate and coils – in this case with abundant rock – with favourable temperature variations between day and night which creates conditions that ensure the production of truly incomparable wines. Oenologist Leonardo Bellaccini is a master of traditional methods, allowing for classic expressions of high quality Sangiovese, and showcasing other classic and indigenous varieties of Tuscany. He starts with a foundation of high quality grapes from exceptional vineyards, driven by an intensive research programme, selecting the best clones for terroir.

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CHIANTI CLASSICO DOCG Made entirely from native grape varieties, chiefly Sangiovese with the addition of Colorino and Pugnitello, this is a typical, medium-bodied Chianti Classico with a marked personality of particular elegance.

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BOLGHERI DOC ‘BELL’AJA’ San Felice’s vineyards in Bolgheri are located across 6 hectares (4 hectares merlot, 2 hectares cabernet sauvignon) with an average age of 5 years, and planted in the silt soils classic to the zone. Bell’Aja is a quintessentially Italian interpretation of Merlot and Cabernet Sauvignon. It has beautiful flavours of dark red fruits; currants, raspberry, Morello cherry, and slight hints of plum. The wine presents an excellent structure, with a slight refreshing sweetness from the oak ageing, without masking the true essence of the grapes. Intense, lengthy and elegant.

ROSSO DI MONTALCINO DOC In the latter half of the 1990s, six hectares of vineyards were planted with Sangiovese Grosso for Rosso di Montalcino DOC on the Campogiovanni estate. This wine amply exhibits the great versatility of Sangiovese which can produce high-quality results, even in a wine less structured and complex than Brunello. This beautifully balanced Rosso di Montalcino was matured 12 months in Slavonian oak casks and exhibits elegant aromas and lively appealing flavour on the palate.

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BRUNELLO DI MONTALCINO DOCG ‘CAMPOGIOVANNI’ Campogiovanni’s vineyards are located on the south quadrant of the Montalcino hill, where weather conditions and a particular combination of soils favour optimal ripening of the Sangiovese Grosso grape. Campogiovanni Brunello is absolutely classic in style, ageing three years in Slavonian oak casks and in 500-litre tonneaux, then another 12 months in the bottle. It is recognised for its finesse, and for its longevity.

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VAGNONI Pancole, Tuscany

Founded in 1955, the Vagnoni family is one of the best interpreters of the Tuscan terroir at Pancole, five kilometres from the ancient town of San Gimignano. The farm holding, situated on a beautiful hillside, is certified organic and consists of 42 hectares of which 17 hectares are vines with the rest consisting of olives, fruit and forest. They also produce an exceptional Vernaccia di San Gimignano and a unique barrique aged Vernaccia di San Gimignano that is consistently ranked among the best in the region.

The Chianti Colli Senesi is a prime example of a quality Chianti produced in the traditional style. Gigi Vagnoni is the oenologist and he insists on producing the wines in the traditional method, uninfluenced by new world palates. It is noteworthy that Vagnoni was instrumental in creating Italy’s very first DOC zone – for the Vernaccia di San Gimignano in 1962.

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TOSCANA ROSSO IGT – CERT. ORGANIC Gigi Vagnoni produces his wines truly to the original style of San Gimignano using a blend of native grapes.

The Toscana Rosso reflects this style by complementing the Sangiovese with small amounts of other local varieties. In a market that is too often reigned by mediocrity and sameness, the distinct and delicious flavours of Vagnoni’s wines are a true revelation.

CHIANTI COLLI SENESI DOCG – CERT. ORGANIC The Chianti DOCG subzone of Colli Senesi lies south of Chianti Classico in the Siena hills, which is the largest of these sub-zones, and includes the noted Brunello di Montalcino and Vino Nobile di Montepulciano areas.

This Chianti is 90-100% Sangiovese (sometimes an addition of Canaiolo is made, depending on the vintage), and is aged solely in concrete tanks for one year before release.

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VERNACCIA DI SAN GIMIGNANO DOCG CERT. ORGANIC Vernaccia di San Gimignano specifically refers to the white wine made from the Vernaccia variety produced in the province of Siena in Tuscany near the famous scenic town of San Gimignano, and is unrelated to other Vernaccia vines in Italy. The wine displays an intense minerality with a perfume of white flowers (jasmine), green apple and peach with an almond after taste. It tastes fresh, crisp and delicate on the palate with a strong mineral touch.

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VENETO

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Veneto is Italy’s second-largest wine producing region behind Puglia, and is the epicentre of some of the most famous and important wine making culture in all of Italy.

The cultural and economic history of Veneto, combined with its climate and topography, gave rise to globally significant wines like Prosecco, Amarone and Soave. From a quality perspective, Veneto is recognised for producing more DOC certified wine than any other region in Italy.

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ADAMI Colbertado, Veneto

Adami has been regarded as one of the leading producers of Prosecco Spumante for three generations. Adami’s Prosecco is produced with grapes from vineyards in Valdobbiadene and Cartizze which are among the region’s top vineyard sites, and have been in the family since 1920. Today, Armando and Franco Adami manage the estate with an exclusive focus on quality, and cultivate vineyards in less than 2% of the total area of Prosecco production.

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PROSECCO DOC TREVISO ‘GARBEL’ Brut – 13g/L residual sugar

PROSECCO DOCG SUPERIORE ‘BOSCO DI GICA’ Brut – 10g/L residual sugar

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In the ancient local dialect, garbèl means dry, crisp and pleasantly tart. Adami’s Garbèl is a highly esteemed sparkling wine produced from vineyards in the Colli Trevigiani. The area, which includes the ConeglianoValdobbiadene zone, lies close to the high mountains; it enjoys warm but not humid summers. The significant diurnal temperature differences are very favourable during the grape ripening period. Garbel is a wonderfully versatile sparkler: its 13 grams of residual sugar place it between the Brut and Extra Dry style.

Bosco di Gica is the ancient name of the location where the Adami family vineyards are grown. The origins of the grape and the production criteria are similar to those of the traditional Prosecco Spumante. The Brut is drier and is an excellent aperitif, but also a versatile spumante complementing fish, shellfish and crustaceans.

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PROSECCO DOCG SUPERIORE ‘VIGNETO GIARDINO’ Dry – 20g/L residual sugar

Rive, in local dialect, means vineyards located on steep hills. The Giardino vineyard (historically “vigna Zardin”) has its beginnings in the Adami family in 1920. The land, the microclimate, plus the personal and passionate care of the owners qualify it as a true Cru of the Prosecco area. The fruity fragrance is delicately aromatic, the taste is harmonious and almost velvety, but with a dry ending that makes it versatile, being able to offer the most pleasant of sensations before, during and after the meal.

The Vigneto Giardino keeps well for a couple of years (away from heat and light), although its characteristics are best appreciated when young.

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FURLAN San Vendemiano, Veneto

Amadeo, Alberto and Moreno Furlan head up the small winery located in San Vendemiano, Veneto. They have vineyards located in the gentle rolling hills of Conegliano, but also in the Piave DOC zone where they cultivate a small amount of Manzoni Bianco and Chardonnay.

Conegliano is unique because it is equidistant between the Adriatic Sea and Dolomite mountains, imparting a climate ideally suited for viticulture, especially Glera (Prosecco). On a clear day, you can see the Adriatic Sea from a high vantage point in Conegliano.

In a sea of industrial Prosecco production, the Furlan family still operate manually rather than mechanically, by maintaining low yields, hand-harvesting their grapes, and maintaining a keen focus on quality.

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PROSECCO DOC TREVISO Extra Dry – 16g/L residual sugar An aromatic and fruity wine with scents of apple and notes of acacia flowers. The palate is bright and enticing, with a clean finish and a lovely aftertaste of white stone fruits and lemon.

PROSECCO DOCG SUPERIORE MILLESIMATO Extra Dry – 16g/L residual sugar An aromatic wine that is fruity and reminiscent of green apple; floral with hints of acacia and wisteria. The well-balanced palate and gentle acidity give freshness to the lingering aftertaste of confectionery and lemons.

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CANTINA MONTELLIANA Montebelluna, Veneto

Cantina Montelliana was established in 1957 and is a cooperative of associated wine-growers located in the foothills of the area stretching from the Montello to the Asolo Hill area in the heart of the Treviso province.

Vineyards are to be found on the Montello and Asolo hills at an altitude of 120 to 250 metres above sea level, all with southern exposures. The strength of Cantina Montelliana resides in its vine growers, in their stories, and in the passion with which they work every day. A passion that resides in their ‘know-how’, handed down from generation to generation, with love for a land that they have always known and for the fruits it can give. This is why Cantina Montelliana wants to express its identity through the faces and values of the cooperative members, and focuses on them as the focal point of the company.

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PROSECCO DOCG ASOLO SUPERIORE Extra Dry – 15g/L residual sugar

Sparkling wine made by natural fermentation with the Charmat method. Pale straw-yellow colour with greenish highlights. It has the typical fruity bouquet reminiscent of Golden Delicious apples, with a hint of banana and peach. It is fresh, aromatic and velvety in the mouth with a pleasant roundness. Ideal as an aperitif, but also with starters, pasta, pizza, risottos, grilled vegetables and summer salads.

PROSECCO DOCG ASOLO SUPERIORE ‘57’ Extra Dry – 15g/L residual sugar This wine was created to celebrate the year Montelliana’s cellar was founded: 1957. Sparkling wine made by natural fermentation with the Charmat method, obtained from a selection of the best grapes from the hill area of DOCG Asolo. Pale, straw-yellow colour with impeccable clarity, highlighted by a fine, persistent perlage, it has an intensely fruity bouquet reminiscent of Golden Delicious apples and acacia flowers. The taste is sapid, pleasantly lightweight and low in alcohol. Ideal as an aperitif, but also perfect with all courses of a meal when served with fish and white meat dishes.

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NARDELLO Monteforte d’Alpone, Veneto

Siblings Daniele and Federica Nardello own 14 hectares of historical vineyards in Monteforte d’Alpone, a southerly location in the Soave Classico zone, where they grow Garganega and Trebbiano di Soave. Their vineyards are over 50 years old on average, and are planted in soil which is comprised of a high percentage of large basalt stones which are from ancient volcanic activity. These rocky soils impart minerality to the wines and also allow for excellent water drainage, which is important for vine health and concentration of flavours and aromas in the fruit.

Nardello also use a pergola (Veronese) training system, an old-fashioned growing method which has fallen out of fashion due to its high maintenance, but which also protects grapes from harsh elements. Nardello do not use any chemical fertilisers or pesticides in their vineyards, and they only vinify about half of their entire capacity, keeping the yields low and maintaining high quality. Their wines are elegant, and they are known for tremendous longevity.

They are also members of FIVI (Italian Federation of Independent Winegrowers), an organisation whose goal is to promote non-industrial, traditional growing methods and Italian indigenous grape varieties.

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SOAVE DOC CLASSICO ‘MERIDIES’ 100% Garganega. Grapes are taken from two different areas for Meridies; about 60% comes from the vineyards in Monte Tondo (more calcareous), 40% comes from the vineyards located on Monte Zoppega (more clayey).

The wine stays in contact with the fine lees in steel tanks until bottling, with periodic battonage, which protects against oxidation.

All racking and battonage takes place under inert gas (carbon, nitrogen), thus ensuring the integrity of the aroma until bottling with very low SO2 doses (maximum 30mg/L).

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SOAVE DOC CLASSICO ‘VIGNA TURBIAN’ 70% Garganega, 30% Trebbiano di Soave. The grapes are separated for vinification, and the Trebbiano grape is worked without oxygen for preserving its aromatic components. Traditional vinification takes place with the Garganega, and fermentation takes place with wild yeasts. After fermentation, the wine is transferred only once and left on its own noble lees for 6 months before the wine masses are assembled and bottled. Only 20mg/L of SO2 is added at bottling.

SOAVE DOC CLASSICO ‘MONTE ZOPPEGA’ 100% Garganega, single vineyard wine. In the middle of fermentation the wine is transferred to barriques, and the process continues in wood. Malolactic fermentation in used barriques takes place, then aging in wood for 6-7 months. Only 30mg/L SO2 is added at bottling. On the nose there are strong scents of white fruits building complexity with clean notes of dried fruit and almonds.

The palate is bright with lively white fruits supported by acidity and sea salt, followed by some peppery spice.

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TEDESCHI Pedemonte di Valpolicella, Veneto

Enoteca Sileno has been working with Tedeschi for over 20 years. Siblings Riccardo, Sabrina and Antonietta are the winemakers and ambassadors of their family winery.

Riccardo, the oenologist, grew up in the winery and was immersed in the world of winemaking alongside his father Lorenzo Tedeschi, oenologist and managing director of the winery. Working with his father, Riccardo focuses on achieving the “Tedeschi Style”, which he describes as a way of life that extends to the individual character and personality of each wine. Riccardo has developed modern techniques in wine production while favouring local grape varieties, including ancient clones. His objective is always to obtain wines with body, bouquet and structure, but above all, wines which are elegant and well-balanced.

Riccardo and his family have also been involved in research projects along with agronomists and geologists to study the terrain in an area between Tregnano and Mezzane di Sotto in Valpolicella. The research results have given the Tedeschi family the ability to select plots of land to plant vineyards that will produce the highest quality wine possible.

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VALPOLICELLA DOC CLASSICO ‘LUCCHINE’

Lucchine is the name of the vineyard that provides the grapes. It is located on the flat plains at the foot of the Pedemonte hills in the heart of the historic Valpolicella Classico area. This vineyard, thanks to the unique winemaking process used with the grapes, yields a fresh and fruity Valpolicella Classico, ideal to enjoy throughout a meal.

VALPOLICELLA DOC SUPERIORE

The typical Valpolicella Classico Superiore wine, made according to the best traditions and with all the characteristics of Tedeschi Family wines: good structure, delicate flavour and elegance. The grapes come from vineyards located in the Valpolicella Classico zone. It is a wine of mid-palate weight with fruit spice and sour cherry characters. The finish is clean with a balanced acidity and fine tannins.

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VALPOLICELLA DOC SUPERIORE ‘MATERNIGO’

A true ‘cru’ vineyard, the Maternigo (“Mother’s Land”) is located on the eastern edge of the Valpolicella zone between the communes of Tregnano and Mezzane di Sotto. After careful study, a team of agronomists and geologists determined the land to be particularly suited for growing varieties typical to Valpolicella. The vineyard adheres to organic production and the vines are continuously monitored as the fruit ripens. Careful selection of grapes creates a wine of great structure and concentration.

VALPOLICELLA DOC SUPERIORE ‘CAPITEL NICALÒ’ This is produced using a traditional Veronese technique: raisin-drying of the grapes. This is a light dehydration where the grapes are placed in plastic crates for about one month and lose about 8-10% of their weight, which naturally enriches the sugar content of the grapes, their dry extract, and the colour of the wine. Nicalò is complex and elegant, with impressive density and structure, lively acidity and fine tannins.

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VALPOLICELLA RIPASSO DOC SUPERIORE ‘SAN ROCCO’

This red wine is made using an ancient winemaking technique called ripasso, where a portion of the wine ages on the Amarone wine marc after it has been decanted in March. The wine is fruity, well-balanced and wellstructured. Alcohol and acidity are in good harmony and the wine is warm and round with a long-lasting and persistent flavour.

AMARONE DELLA VALPOLICELLA DOCG

Amarone is famously one of the most labour-intensive wines to produce in the world. This wine is made from grapes harvested in the Mezzane and Tregnano hills of the Valpolicella zone. Grapes are harvested by hand and placed on wooden trays for drying. The drying takes place for about four months at controlled humidity and temperature, and the grape bunches lose about 30% of their weight. The wine ages in Slavonian oak barrels for three years before bottling, and then cellared for a further six months prior to release.

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AMARONE DELLA VALPOLICELLA DOCG CLASSICO RISERVA ‘MONTE OLMI’ Monte Olmi is the name of the vineyard, located at Pedemonte di Valpolicella in the heart of the classic Valpolicella zone. The vineyard has a south-western exposure with 2.5 hectares in size, and is designed on terraces to ensure water removal in case of abundant rainfall. A wine of tremendous longevity, this Amarone is built to last for multiple decades. It is elegant and robust in structure with good acidity. With time it develops more savoury and herbal flavours, and will continue to build in complexity with the gradual softening of the tannins. It goes well with roasted game and mature cheese like farmhouse cheddar, Parmigiano Reggiano, and Gorgonzola Piccante.

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» Risotto with Scallops and Radicchio, paired with Tedeschi Valpolicella DOC ‘Maternigo’.

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VIC, NSW, ACT, QLD, NT & TAS please contact Enoteca Sileno Wholesale Division 03 9380 9875 Paolo Elisei (VIC On Premise) 0419 331 772 paolo@enoteca.com.au SA – FOOD & BEVERAGE Edible Exchange 08 8464 0080 – ediblex.com.au WA – BEVERAGE Claret & Co. 0477 087 998 – scott@claretandco.com.au WA – FOOD The Grocer 08 9455 1611 – admin@thegrocer.com.au TAS – FOOD Savour Foods 0404 960 660 – admin@savourfoods.com.au

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L. Di Santo Pty Ltd T/A Enoteca Sileno 920 Lygon Street Carlton North VIC 3054 Australia enoteca.com.au T. 03 9380 9875 F. 03 9389 7050 warehouse@enoteca.com.au

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