DEC.JAN 2014
XV
techniques successfully tested in
recent years by the Italian wineries;
both in the vineyard and in the cellar.
The duration of maceration on the
skins, for example, have declined
almost everywhere, as well as those of
aging / aging.
In this regard it also recalls the
general reduction in the size of the
barrels used by manufacturers, which
in many cases coincided with the
arrival of the barrels in the cellar.
The goal was to preserve the intense
colors and the high content of tannins,
which have always characterized this
type of wine, changing at the same
time some organoleptic characteristics
that have proven inconsistent with the
expectations of modern consumers
and the characteristics the new food
culture.
All this happens without changing
the potential developmental ability of
these bottles, which traditionally lend
themselves to being stored for many
years.
These new cellar practices were
complemented by a series of
innovations which were predominately
wine, such as the creation of
blends that include international or
autochthonous varieties, rather than
resort to organic farming practices /
biodynamic and the use of indigenous
yeasts. And it is on this broad front
that manufacturers will focus more in
the coming years to continue the path
taken so far.
The results are there for all to see,
with wines that also belong to price
ranges are not too high, distinguished
by particularly soft tannins and
round, with an emphasis primarily
on primary aromas, at the utmost
respect for the raw material used.
More space to fragrance and fruity
flavors, then, but without altering
a style that has made the history of
our wine, and that still represents a
unique feature of some of our most
prestigious appellations of origin,
such as Amarone, Barolo, Brunello di
Montalcino and Chianti Classico.
1) Alois Lageder
Cabernet Riserva
Alto Adige Doc
Blend of Cabernet Sauvignon and
Cabernet Franc from biological-
dynamic viticulture, which is on the
nose with hints of black pepper,
leather and tar. Despite being a wine
rich in tannins, it has a full-bodied,
round and young, with a good length
and a crisp aftertaste. It lends itself to
aging.
Combination
Venison, beef and lamb, tasty cheese
2) Antonelli
Sagrantino di Montefalco Docg
The aroma is rich and powerful,
characterized by fruity with notes of
blackberry and plum, while the taste
is elegant and warm, with notes of red
fruit.
Thanks to a long aging in barrels and
oak barrels, the strong tannic richness
of this wine is always expressed with
subtlety, and also allows long aging.
Combination
Grilled and roasted, braised or stewed
red meats, game and hard cheeses
very mature
3) Aziende Agricole Vallone
Vigna Castello
Igp Salento
Blend of Negroamaro and
Susumaniello, historic Apulian vine
covered by a brave restoration project.
