ENOTEC IMPORTS, INC.
TENUTA GARETTO
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FOR DISCUSSION WHY? PIEMONTE CULTIVARS HISTORY CELLAR VINEYARDS PRICING ADJACENCIES TERRITORY DISTRIBUTION OBJECTIVES RESOURCES PROGRAMMING TIMELINE
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WHY?? 1. Italian Wine largest segment in Imported Wine 2. Piemonte/Barbera some of the largest segments within Italy 3. Blue Chip producer 4. Indigenous varieties, classically made 5. Outstanding Wines and Values 6. Differentiated packaging/positioning
PIEDMONT
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When wine geeks think of Piedmont, they immediately think of Barolo and Barbaresco, which are famous for their Nebbiolo-based wines. Surprisingly, Barolo and Barbaresco only account for 3% of Piedmont’s production, so there’s quite a bit more to uncover! Let’s get started with Piedmont wine. Piedmont is cupped by the Alps to the North and it looks like something out of a scene in Game of Thrones. To the South you’ll find the Apennines – less stunning – which are more like a set of lumpy hills. Despite their modest stature, the slopes heading towards the Apennines is where you’ll find the quality wine production in Piedmont. Why is Wine Better From the Hills in Piedmont? There are two major features affecting the weather in Piedmont: the ice cold Alps and the warm Mediterranean. The tug-of-war (a.k.a. Diurnal) temperature variation makes the whole area fill up with morning fog that slowly burns off during the day. This means the land higher up on the hills gets more sun. More sun = happy grapes = good wine. There are good wines to be found north of the Apennines in the foothills of the Alps. But since this area (around Gattinara) is much cooler, expect much lighter tasting, higher acid wines.
BARBERA D'ASTI
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Barbera d’Asti is one of the most famous wines from the Piedmont region of north-western Italy. It became a DOC in 1970 and was upgraded to its DOCG classification in 2008, adding to Piedmont's impressive haul of DOCG titles (the highest level of Italian wine classification). Softer and more approachable in its youth than the Nebbiolo used to make Piedmont's most prestigious wines, Barbera is a firm favorite among winemakers and consumers. It is also the region's most widely planted red-wine variety. Barbera d'Asti can appear in various styles. The lighter less expensive styles are more in line with the variety's traditional role as a workhorse variety, and are fresh, fruity and unoaked. At its best it is a rich, tangy, medium- to full-bodied wine characterized by an intense ruby-red color which graduates towards garnet red with age. Though the variety is not often noted for its affinity with new oak, some more hedonistic examples have been made to considerable acclaim. The DOCG catchment area is located in the hilly areas of the Asti and Alessandria provinces in eastern Piedmont, where the region shares its borders with Lombardy and Emilia-Romagna. The vineyards which produce Barbera d'Asti wine are typically situated on hilly terrain, ranging in altitude anywhere from 90 to 300 meters (300ft to 1,000ft). Usually the spots with the best soils and exposure are reserved for more prestigious Nebbiolo wines. The territory spans a relatively large area which adjoins the production area of Barbera d’Alba to the north-east. In 2018 3,384 hectares (8,358 acres) were recorded for the appelation. Production in the following year was just over 16 million liters, equivalent to just under 1.8 million cases. According to current DOC regulations, any Barbera d'Asti wine must consist of at least 90 percent Barbera (this was previously 85 percent). Various non-aromatic red grapes are permitted for the remainder. The bottles must not be released for sale before 1 March in the year after harvest, and must achieve a minimum final alcohol level of at least 12 percent alcohol by volume. There is also a superiore designation which must reach 12.5 percent. It also requires a minimum of 14 months ageing, with at least six months of this time spent in barrel. Wines with a vineyard named on the label must also gain the extra 0.5 percent.
NIZZA
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Officially recognized only very recently (2014), the Nizza DOCG appellation might appear to the eyes of less informed wine lovers as an appellation without a real story and tradition behind it. To tell the truth, by following the steps of the creation of the appellation and by placing it in the more ample context of its territory and of the grape variety which gave it birth, it becomes clear that the situation is an entirely different one. The Monferrato, of which the Asti area and, even more so, Nizza, are only a part, is in fact a zone with a very long viticultural tradition indeed and, as well, along with the area around Alba, one of the two poles which created the name and fame of the wines of Piedmont. Even more important is its role if production statistics – driven by two appellations such as Asti and Barbera di Asti – are taken into consideration. Together they place the Monferrato at the top of any conceivable classification. And to verify this, it is sufficient to point out that the Barbera grape – the sole variety allowed for the production of Nizza appellation wine - represents today 30% of the entire vineyard surface of Piedmont and that by far the largest portion of this surface is cultivated in the Monferrato area between the provinces of Asti and Alessandria. And, apropos of quantitative primacy, if we wish to speak of red wine, the reference point appellation is always Barbera d’Asti, first recognized as a DOC wine in 1970 and then as a DOCG offering in 2008. The year 2000, instead, saw the recognition within its confines of three separate sub-zones: Colli Astiani, Nizza, and Tinella. Of these three, however, only Nizza was able, and immediately, to show the proper dynamism and, accordingly, it should come as no surprise that, in a period of a mere fourteen years, it was able to detach itself from Barbera d’Asti as an appellation and strike out as a DOCG zone on its very own. An appellation which – despite the fact that 18 different townships are involved, among which are included some of the most significant of the province of Asti both historically and qualitatively (above all Nizza Monferrato and Agliano Terme) – remains somewhat small in terms of numbers (approximxately 800,000 bottles produced in 2016) but rapidly and constantly growing both as far as production and the number of individual producers are concerned.
NIZZA
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Agliano Terme and Barbera are an indissoluble coupling, to the point that a special character is often recognized in the wines, one consisting of structure, vigor, and longevity. To tell the truth and describe things with a certain precision, there is more than one style of Barbera produced in Agliano Terme, just as there are different types of soil and hillside profiles which, together, identify four different macrozones. To the south of the settled center of Agliano Terme we encounter, for example, one of the best known slopes of the entire Nizza appellation which extends from the ample amphitheater of the Crena estate all the way to the steeper hillsides of Dani and Scorrone, right at the foot of the imposing Bricco Le Rocche. Here Barbera, in addition to longevity, expresses juiciness and an invigorating acidity and, above all, requires a greater aging time to achieve its maximum personality. Right in front, and in large part situated along the border of the Nizza DOCG, we find instead, in rapid succession, four different hills. The first and highest one is known as Bric Momburio and clearly distinguishes itself from the others by the sulfur-rich chalk of its soils and the abundant crystals which resemble, but in a more marked manner, those of the lower parts of Dani and Salere, to which it is, moreover, physically joined. The soils of Moncucco, instead, are calcareous, while the hills of Lovera and Paludo have deeper soils and lower altitude levels, particularly the latter one. A special case of the slope of Crena and Dani is the low but fascinating ridge of Vignole, which crosses into the township of Castelnuovo Calcea and whose white soils give body, longevity, and balance to the wines, at least in best exposed slopes. Moving northward, instead, we find the sub-zones of Bansella, Banchetti and Pontiselli which, together with Vignole, compose the eastern side of Agliano Terme. At the extreme opposite of the settled center, we then find the western side, characterized on average by slopes of a lesser steepness and by soils which are redder and more clayey, at least in the Vianoce and Lovetta sub-zones where the wines express the customary structure with, at times, a rougher texture. A character which is more polished in the Villanova sub-zone, just behind the Crena estate and at the foot of the less steep side of Bricco Le Rocche.
BARBERA
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Best-known for its starring role in Piedmont's Barbera d'Alba and Barbera d'Asti wines, Barbera is a northern Italian grape producing fresh, light-bodied red wines with low tannins. Alongside Nebbiolo and Dolcetto, it is synonymous with Piedmont although this dark-skinned wine grape variety found in several Italian wine regions, including its native Piedmont, Emilia-Romagna, Puglia, Campania and even the island regions, Sicily and Sardinia. At the turn of the 21st Century, it was Italy's third most-commonly planted red wine grape, after Sangiovese and Montepulciano (although it has since been overtaken by French internationalist Merlot and southern Italy's deep and aromatic Primitivo. Nonetheless, Barbera remains popular for producing vibrantly colored, fruity, light-to-medium bodied red wines with low tannins and high acidity. Indeed, its soft tannin profile sets it apart from Nebbiolo, its more prestigious – and very tannic – Piedmontese counterpart. When young, most Barbera wines have a bright-red cherry character, distinguished from Nebbiolo (which often overshadows Barbera) by softer tannins and a certain roundness. When matured in barrel and allowed to age in bottle for a few years, this turns to a denser, sour-cherry note. Barrel maturation can also add wood tannins where these might make up for the generally low tannins encountered naturally with the variety. A warm, Merlot-like plumminess is also commonly detectable, although the variety is more closely related to Mourvèdre in terms of flavor profile than Merlot. When overheated, a Barbera vine will produce comparatively flat, dull wines with notes of baked prunes and raisins, while its trademark cherry flavors turn towards kirsch.
GRIGNOLINO
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Grignolino is a red-wine grape from the Monferrato hills of Piedmont. The pale red wine that Grignolino grapes produce is a local curiosity (particularly in eastern Piedmont), and its lack of depth and charm means it has very few fans outside the region. As a result, the variety has never ventured far from its northern Italian homeland, although there are a handful of Grignolino vines in California, in the Santa Clara and Napa valleys. The name Grignolino derives from the Piedmontese dialectal term grignolo, which means "pip". It serves as a warning that the variety produces grapes abundant in pips, and therefore tannins. The name does not, however, give any hint as to the grapes' searing acidity. Naturally high levels of tannin and acidity might suggest that Grignolino could rank alongside Piedmont's two most successful red varieties, Nebbiolo and Barbera, whose tannin and acid structure is a key element in their success. But this has not proven to be the case. The absence of warmth and intrigue in Grignolino wines has left the variety as a kind of back-up; it performs a similar role to Dolcetto (a fill-in wine to provide something to drink while the "finer-boned" wines develop in barrel and bottle). If Grignolino had Dolcetto's depth, or if Dolcetto had Grignolino's acidity, things might be quite different, but fate has consigned these two grape varieties to the lower echelons of Piedmont's red wine grapes.
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HISTORY TENUTA GARETTO originated in the early 1900s, at a very important moment for Piedmont wine. In fact, the region was slowly rising from phylloxera, which had eradicated much of the vineyards. For some years now, Barbera had shown its particular resistance to this disease. It was also vigorous, with constant production, and gave strong and colorful wines. For these reasons, it was the favorite variety for the reconstruction of the vineyards, especially in the Asti area, where since time immemorial had shown a great affinity with these lands. The Agliano village was in fact part of an area called the "golden triangle", a territory in which Barbera expressed levels of excellence. The Garetto family began to bottle the estate's wines already in the early 1950s, dedicated to a qualified market, when instead most of the wines of the time were still sold in bulk for family consumption or for local Osterie. TENUTA GARETTO winery is the newest addition to the Gagliardo family, acquired in July of 2017. The winery is located in Agliano Terme, a very well-known and recognized spot for Barbera. The winery is in the heart of the new Nizza DOCG appellation of Monferrato, a sweet, sunny and energetic land. The municipality of Agliano Terme in particular has often been described as “the village of Barbera”, characterized by sandy marls that give strong and attractive wines with unusual longevity. The estate can count on old vines planted between 1935 and 1950, as well as more recent vineyards. Since the acquisition, the old clones have been preserved by an accurate massal selection activity. A strict single parcel classification was started. Organic farming has been introduced, and big casks from Barolo had been transferred in the cellar for a most delicate aging process.
KEY POINTS
Location: Monferrato Estate: 10 hectars in one single body. Mainly Barbera old vines. Cellar in the middle of the estate. Family: Gagliardo Family acquired the winery in July 2017 Practices: Organic and Biodynamic practices Cellar: big cask for Nizza, small barrels for Barbera d’Asti Superiore, cement vats for Barbera Rosina Style: dense, saline and vibrant Point of difference: wines are recognized to be particularly structured but at the same time very fine Improvements by the Gagliardo Family: -Energetic Independency thanks to solar panels and total insulation -Conversion to organic farming -Replacement of missing plants in old plots -Clonal Mass Selection from 80+ vines in order to plant new parcel with old clones -Restoration of the old cement vats -Introduction of mature big casks from the Barolo cellar -Switch to burgundy shaped glass New Project: -acquisition of 4,5 ha in the up and coming Colli Tortonesi area for the production of the first white of the estate -appellation: Dethona Timorasso -first vintage: 2021 released in Spring 2023
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VINEYARD 09
The family vineyard has been converted to organic farming. These practices, together with a selection of drought-tolerant rootstocks, lower density trellising systems, indigenous grape varieties replacing some of the less suitable international ones, aim at a holistic approach towards sustainable vine growing.
THE LINE UP GRIGNOLINO 'GIASSA'
BARBERA D'ASTI 'ROSINA'
BARBERA D'ASTI
NIZZA FAVA
ADJACENCIES
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Top quality-focused Grignolino Wines
GARETTO SRP 21.99
90ptsW&S
ROCCHETTA SRP 19.99
NEIVE
RINALDI
PIO CESARE
SRP 19.99
SRP 21.99
SRP 19.99
89pts JD
88pts JS
ADJACENCIES
11
Top quality-focused Barbera d'Asti Wines
GARETTO SRP 17.99
VIETTI SRP 19.99
91pts WA
RATTI
GRESY
DAMILANO
SRP 19.99
SRP 19.99
SRP 19.99
90pts WA
90pts WA
90pts WS
ADJACENCIES
11
Top quality-focused Superiore Wines
GARETTO SRP 21.99
SPINETTA
ROCCHETTA
BRAIDA
VAJRA
SRP 25.99
SRP 27.99
SRP 31.99
SRP 42.99
90pts V
90pts WE
90pts WE
ADJACENCIES
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Top quality-focused Nizza DOCG Wines
GARETTO SRP 43.99
94pts D
CHIARLO SRP 49.99
93pts WE
VIETTI
COPPO
PRUNOTTO
SRP 42.99
SRP 13.99
SRP 39.99
92pts WS
91pts WS
91pts WE
PRICING
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ENOTEC TERRITORY
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TARGET MIX
50% RETAIL(will vary by market)
50% ONSALE
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DISTRIBUTION OBJECTIVES RETAIL A ACCOUNTS 50%+
RETAIL B ACCOUNTS 25%+
ON-PREMISE Target Top 100 account universe
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PROGRAMMING SUSTAINABLE PROGRAMMING Our prices have been designed to be impactful and sustainable, we will help kick off and sustain focus
INCENTIVES We will have incentives and/or trips available for top performers to pay off in later 2021
DIGITAL AD SUPPORT We
will
invest
in
Digital
marketing
to
drive
awareness, foot traffic into the stores and to the brand on shelf in launch markets RISING STARS
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