Fine Wine Source Wine
Basking in the balmy Adriatic-cooled microclimate of the Salento peninsula in Puglia, on Italy’s heel, Agricole Vallone is a large multi-tasking agricultural concern with 170 hectares of vines interspersed with other crops; mostly olive trees, artichokes, and vegetables. It was founded in 1934, but like others at the time, sold grapes to the local co-operative. It was only in the late 1990s that it began bottling its own wines, but it quickly made its name with its flagship wine Graticciaia, a partially barrel-aged red made largely from negromaro grapes dried on mats (graticci) in the autumn sunshine. Designated IGT Salento, this is a very special wine with powerful, concentrated flavors that ages beautifully. The Vallone family started the winery in the 1930s, and many years before then they were Puglian bankers. Now, Francesco Vallone is running the business. He is a tall, usually immaculately dressed, always polite, and very driven Italian, who spends a vast amount of his time doing business in Milan. Francesco only took over the business recently following the tragic and premature death of his father (it had previously been run for many years by his two aunts, Vittoria and Maria Teresa Vallone). The family still owns a grand building in the heart of the beautiful southern Italian city of Lecce, where the company’s office is located, as well as where the family lives. The ‘building’ is actually a 400 year old castle that was used as a fortress to protect the locals from the Crusaders as well as to produce olive oil and wines. Francisco plans to restore and transform the castle into a resort with private rooms, where guests can enjoy facilities such as private swimming pools, private dining rooms, private cooking facilities, and an exclusive spa.
The IGT, DOC and DOCG acronyms are designations used for the Italian wine appellation system (similar to the French AOP system, from which most countries have modeled their industries). Each individual designation has specific rules controlling the various factors of winegrowing: what grapes are allowed, grapes to yield per hectare (@2.5 acres), geographic borders, alcohol levels, ageing, etc. These strict regulations ensure that certified growers have a safeguard on the quality and the authenticity of their products. Indicazione di Geografica Tipica, or Indication of Typical Geography (IGT), is the 1st level of designation for Italian wines. With this designation, winegrowers do not have to follow the specific growing and winemaking rules as they do with the DOC & G, and thus have more creative freedom. You can find beautiful IGT wines all across Italy; however, the only rule is that the wines must originate in the stated region.
100% Primitivo (Very closely related to Zinfandel, likely originated from Croatian Crljenak. A Primitivo wine is rumored to be the wine served at The Last Supper).
Notes of blueberry, blackberry, violets and leather on the nose lead into earthy-sweet plum and ripe fig flavors, with luscious depth and a plush juicy finish.
PIZZA!!! Basically anything tomato based; spaghetti bolognese, chicken parmigiana, veal parmigiana, eggplant parmigiana, chicken cacciatore, earthy vegetables, and dry firm cheeses.
Jim Lutfy’s Thoughts:
A great Italian wine from Puglia in the boot of Italy. Loaded with dark fruit and layers of complexity; best served with veal, pork, or tomato based dishes!
Fine Wine Source Wine
Northeastern Italy’s Oslavia is the cradle of viticulture in the Collio, the most important wine area of the Friuli Venezia Giulia region. The history of Fiegl began here in the 18th Century, with the contract for purchase of the vineyard called “Meja” by Valentino Fiegl in 1782. When passing the company from fathers to sons the family has always invested in wine culture, to enhance the quality of their products. Today the Winery is guided by two generations of Fiegls. The brothers Alessio, Giuseppe, and Rinaldo solidified their position in the global market by producing red and white wines which highlight the organoleptic features of the Collio soil, difficult to cultivate but rich in mineral salts. By following their passion they create wines which are unique to and an accurate expression of the Oslavia terroir. The style of cultivation they use for the vineyards guarantees the minimum environmental impact: the quantity does not exceed the vineyard’s natural capacity and inside the vineyard they have opted for complete grassing for eco-compatible farming. The harvest, as well as most of the harvesting operations, is done by hand. The total surface area of the vineyards is 30 hectares, with an average of 5,000 plants per hectare and 1-1.5 kg of grapes per plant. Fiegl produces around 130,000 bottles a year, between red and white. Embracing the union of technology and tradition, and use of advanced instruments which allow the wines to express the terroir is their reasoning for use stainless steel tanks for the fermentation and maturation.
Oslavia is the home of Fiegl Family and located in the Northeastern corner of Italy, just 200 miles from the Slovenian border. A village of one hundred and fifty inhabitants on the easternmost foothills of the Collio, “Oslavia” is a name that evokes conflicting feelings: the pitiless cruelty of World War I and the nectar of Bacchus, wine. The windy microclimate and the perfect temperature range between night and day make the ideal conditions for vineyard cultivation. The type of soil plays an important role too: it is commonly called “ponca” and it’s composed of arenaceous and marly stratification’s from the Eocene Period. The symbol of this bond between people and nature is the wine, a labour of passion, tradition and dedication of whole generations of farmers. After the harvest of the Cabernet Sauvignon, the grapes are left macerating for twelve days. The wine then matures in barriques for six months and in stainless steel for six more, before the bottling.
100% Cabernet Sauvignon
A ruby red color with purple hues and a heady nose gives hints of herbs and fills the glass with intense blackberry fruit, leading to a rather fresh and elegant fusion of fruit and tannin.
Venison is the classic Friuilian pairing, a nice burger from the grill, portabella mushrooms, flank steak, or Mongolian Beef…The bright acidity and balanced fruit and tannins have the ability to stand up to any steak as well.
Jim Lutfy’s Thoughts:
A Cabernet from Northern Italy; a wine that will make you think of Cabernet in a different way! The best expression of Friuilian Cabernet that is loaded with flavors of red currant and tobacco! Best served with barbecued foods.
Regular Price -> $16.99
Case Price ( 12 Bottles Per Case )->$14.99
Region: Salento IGT
Primitivo/ Zin 15%
About Wine :
Verso is a full-bodied, luscious wine made with a small percent of ‘appassimento’, or raisined, grapes. While this wine is made by the Botter Family whose main vineyards are located in Molise (an obscure area near Abruzzo), this blend comes from vineyards in Salento (located in the heel of Italy).
Rich and dark fruit on the nose with spicy earth. The palate is filled with black berry and plum with dark cherry, nice oak adding weight with light tannins on the finish. Our favorite note about the wine may well be from the importer Small Vineyards: “It is a hedonistic experience that captures the polished side of Negroamaro and Primitivo.
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Imported Wine: San Felice Toscana Contrada di San Felice
Agricola San Felice: San Felice takes its name from a church on the property that is found in records dating back as far as 714 and was named for a local saint. The Grisaldi Del Taja Family began producing wine here and owned the land for several centuries; they were among the founding members of the Chianti Classico Consortium. The now late Enzo Morganti acquired the estate in the late 1960’s and expanded its reach in 1984 by purchasing the critically acclaimed Campogiovanni Vineyard in Montalcino, where they still produce excellent Brunello.
About: Enzo Morganti, like the great Sergio Manetti of Montevertine, was a pure Sangiovesist and was responsible for much of the Sangiovese we drink today. After spending two decades experimenting with clones of Sangiovese at Tenuta di Lilliano, this Tuscan wine pioneer took control of the famous Agricola San Felice Chianti Classico estate in 1967 and helped turn it into a national treasure that now includes a 750-hectare resort village, 180 hectares of vineyards, and a site dedicated to experimental viticulture and genetic improvement of Sangiovese. The perfection of Sangiovese continues here today in the capable hands of Leonardo Bellaccini, who keeps the Morganti spirit burning. The San Felice vineyards lie in the gently rolling hills of the Castelnuovo Berardenga area of Chianti Classico, where the vines benefit from two distinct soils: calcareous clay, which produces long-aging reds with excellent structure, and a combination of sand and lime that gives younger wines, both red and white. The Contrada di San Felice Toscana Rosso is a delicious blend of 50% Merlot, 40% Sangiovese and 10% Cabernet Sauvignon. Its vinification and ageing process includes nine days fermentation on the skins followed by malolactic fermentation and a brief maturation in stainless steel vats.
Varietal: 50% Merlot, 40% Sangiovese, 10% Cabernet Sauvignon
Food Pairings: Veal Osso Bucco, Veal Parmigiana, Lamb Shank, Stone Baked Pizza, Roasted Mushrooms, or an after dinner Crème Brule.
Tasting Notes: This is a gorgeous, modern take on a Tuscan wine with a ruby red color, aromas of ripe cherries and violets, structured with plush tannins and balanced acidity.
Jim Lutfy’s Thoughts: Rich, loaded with flavor, and a great mouthfeel; producing a long lingering finish. Serve with tomato sauced dishes, pork, or lamb.