February Wine Box, dedicated to the great women of wine ( Step #23), chosen by sommelier Simona Geri
The cellars
Balestri Valda , Soave (VR)
In the heart of Soave Classico, the history of the winery begins with Guido Rizzotto. Since she was 22 years old, today it is her very young daughter Laura who carries Balestri Valda forward with personality, extreme love for the environment and always new ideas. Following the principles of organic agriculture, they produce 8 wines, have a beautiful cellar - independent from an energy point of view -, an orchard with ancient varieties in danger of extinction and bees, Laura's great obsession. Its goal is to demonstrate that it is possible to be sustainable without sacrificing the quality of the products and the beauty of the landscape.
Cantine Greco , Torretta di Crucoli (CR)
The company was founded in the 1950s.
The first oil mill was in the garage of the house and today, although Cantine Greco have come a long way since then, the management remains decidedly family-run. Today the company is carried on by Enza, the young lady of the house, who takes care of everything needed: from the harvest to sales, through marketing, with the enthusiasm of those who have returned to Calabria because they have realized that he could not live far from his land.
Lefiole , Montalto Pavese (PV)
“Lefiole” is the affectionate term for girls. The history of the winery begins in 2016 when Elisa and Silvia decided to give substance to the family dream of having a real winery. Their 12 hectares of vineyards are located in the Oltrepò Pavese, in Montalto Pavese, at 400 m above sea level. They select the grapes with extreme care, harvesting them by hand when fully ripe. Two labels were produced, with 4000 bottles each. Since the first harvest, their Pinot Noir and Pinot Grigio have received excellent reviews from critics.
Marilena Barbera , Menfi (AG)
Marilena Barbera returns to Menfi after 15 years of studying and working away from her homeland, drawn by a visceral bond with Sicily. He takes over his father's company and begins making his own wine, preserving tradition and interpreting it with creativity. He practices organic farming, with the utmost respect for the terroir: he does not use herbicides, chemical fertilizers or systemic products in the vineyard. In the cellar only spontaneous fermentations and non-invasive winemaking practices, paying extreme attention to the personality of the grapes. Its wines are the distillate of a territory, interpreted by the strength of the ideas of a visionary winemaker.
The wines
ENTHUSIAST BOX
Soave Classico, Balestri Valda
Garganega grapes, native to the area, for a straw yellow wine of medium intensity. Prevalent aromas of white and yellow pulp fruit: white peach and pineapple above all. Light floral notes of jasmine and a hint of candied grapefruit peel and almond on the finish.
On the palate it has a good body, it is balanced and the savory note present invites you to the next sip. Smooth, fresh, with excellent persistence.
Pairing: perfect for fish dishes, try it in particular with island-style sea bass.
Cirò Patia Rosato, Cantine Greco
100% Gaglioppo harvested by hand and cold macerated on the skins for 12 hours at 8° C, in the press. A beautiful onion skin pink. Aromas of pomegranate, wild strawberry, rose, Mediterranean herbs (especially rosemary!). On the palate it is fresh, the sip is very smooth and decidedly drinkable. It closes with a pleasant savory note in a finish of good persistence.
Pairing: serve it at a temperature of 8-10° C, with a warm seafood salad.
Pinot grigio, Lefiole
100% Pinot grigio grapes from Oltrepò Pavese, harvested by hand, softly pressed and aged for 6 months in steel for a wine with an intense yellow color tending towards golden with light coppery reflections. On the nose, aromas of white flowers (jasmine and broom), yellow pulp fruit (apricot, peach) and notes of tropical fruit (papaya). Delicate hint of powder on the finish. On the palate it is warm, soft with excellent freshness.
The sip is full and elegant and recalls the exotic fruit. Pleasant savory note on the finish and good persistence.
Pairing: it is very versatile: also perfect as an aperitif or to accompany the main course. Try it together with a risotto with shrimp and courgettes.
EXPERT BOX
Ciàtu, Cantine Barbera
Pure Alicante grapes, from an 18-year-old vineyard, macerated on the skins, in vats and fermented on wild yeasts.
Intense, almost impenetrable ruby red. On the nose there are aromas of ripe red fruits, blackcurrants and blackberries above all. But then undergrowth and a light note of black pepper.
On the palate it is fine, elegant, soft but supported by a simply perfect freshness. The tannins are silky, recalling the fruit with a new tamarind note, not perceived by smell.
The saline note on the finish is beautiful.
This is a sensual wine, which blindly (apart from the color) can be mistaken for a Pinot Noir from Burgundy. Long ending.
Pairing: rabbit in green sauce.
Cirò il Pagano Rosso Superiore, Cantine Greco
100% Gaglioppo grapes harvested by hand with careful selection of the bunches, refined and subjected to malolactic fermentation in second passage barriques . Ruby red wine. On the nose the bouquet is intense: red and black berries dominate, wild strawberries, currants and ripe blackberries; slight spiciness. On the palate it is very fresh, the reference is to the fruit present, the tannins young but well integrated. The sip is full and full-bodied and will give even more satisfaction as the years go by.
Pairing: perfect with meats and cheeses. Try it with tagliatelle with pigeon ragù or beef stew. Serve at 16-18 degrees.
Recioto di Soave Spumante, Balestri Valda
From the company's best Garganega bunches, dried naturally until February.
Straw yellow tending towards gold, fine and persistent perlage . On the nose there are aromas of white peach, dried fruit (raisins, almonds, walnuts...), together with hints of candied citrus peel. On the palate it is very delicate, soft and supported by a good acidity; recalls the peach and citrus fruits already perceived on the nose.
Pairing: excellent in combination with desserts on all festive occasions. Try it with small dry pastries, pandoro and panettone. Serve it at 7-8 degrees.
