Yes, “in wine there is truth.” And truth is, our wine list is a curated collection of surprising pours with a story, including these two hand-harvested Italians.
CaSal di Serra – a 2018, 100% Verdicchio from Marche, Castelli di Jessi. Grown between 200 and 350 metres above sea-level on both sides of the Esino Valley, the yield of the vineyards never exceeds 7 tons per hectare. It was created in the 1980s by selecting the best grapes grown in the Montecarotto vineyard, and later enriched with grapes from another three plots situated in the most suitable areas for cultivating Verdicchio grapes.
Vinification: After a light pressing, the prime must is rapidly cooled and then goes through static decantation. For several years, some of the grapes destined for Casal di Serra were vinified using the “cold‐soak” technique, a process which favours and optimises extraction of the varietal character. Fermentation is in steel tanks; temperature‐controlled to between 16° and 18°C for 10‐15 days. The wine does not undergo a malolactic fermentation, and ages in steel for about 5 months in contact with its own yeasts. It is bottled at the end of April and then rests again in bottle for several months.
Tasting Notes: Enticing aromas of jasmine, Granny Smith apple and white peach float from the glass. The medium-bodied, concentrated palate doles out Bartlett pear, ripe grapefruit, ginger and sage touches alongside bright acidity and energizing mineral sensations.
Food Pairings: Ideal with fish dishes, oven‐cooked or grilled, roast white meat and fresh cheeses.
Musso Barbera d’Alba Doc – a 2017 Barbera originating from the oldest Rio Sordo vineyard in Barbaresco. The white soil is made up of limestone with layers of clay, while the south-west exposure, combined with the ideal altitude for growing this varietal, makes for consistently great wine.
Vinification: After harvesting the grapes by hand, they are are softly pressed and destemmed. The wine is made in two ways: a portion of the juice is fermented in steel tanks, while the other half performs the same path in barrels of 500 liters. At the end of vinification, two types of new wine are blended to find the best result.
Tasting notes: The whole pride of Piedmont wine is summed up in the characteristics of this Barbera d’Alba: the intense garnet color with shades of ruby red hues; the scent is vinous, ethereal and decisively fruity, with notes of red fruit jam and brandied cherries along with toasty and spicy notes of cinnamon and vanilla. The taste is rich, warm, intense, with a good balance between alcohol and acidity and a structure that makes it resistant to time.
Food Pairings: This is the ideal wine for structured dishes and even a some rustic plates: starting with appetizers, it already pairs well with meat dishes, especially pork; then the first course of stuffed pasta with flavorful sauces; finally, stewed or braised red meats and well-seasoned cheeses.