2013 Maseria Li Veli Fiano, Puglia
Fiano Minetulo is indigenous to Puglia, a region in the heel of Italy’s boot. Li Veli is located in the Itria Valley, a UNESCO World Heritage site & operated by brothers Edoardo and Alfredo Falvo. They’re dedicated to the ASKOS project, born in 2009, which aims to preserve long-forgotten varietals in their native environments, while utilizing the highest standards of viticulture and winemaking. Since 2005, all Li Veli vineyards are certified organic.
This Fiano is crisp, zesty, and refreshing. Perfect with veggies, mild cheese, savory tarts and quiche.
2013 Statti Lamezia Bianco DOC, Calabria
Statti is a large family-owned estate in Calabria, in the toe of Italy’s boot. The Statti family has been living on the same 500 hectares since the 1700s. Their land is a mixture of olive groves (over 300 hectares), vines (100 hectares), citrus groves and grazing pastures for their 600 head of cows, 250 of which are Bruno-Alpina dairy cattle that produce about 6000 liters of milk per day. The family business is a large and vital part of the local economy; they plan to continue to champion indigenous varietals and sustainable farming and agricultural practices.
The Lamezia Bianco is a 50/50 blend Greco and Malvasia, from vines planted in 1999. It’s fermented and then aged in stainless steel for 2 to 4 months. This wine is fruity and flowery on the nose, followed by bright & clean flavors of melon, honey and orange blossom. Have it with fish, light appetizers, & fresh cheeses. Approximately 3700 cases produced annually.
2013 Statti Lamezia Rosso DOC, Calabria
Same family, same story as above. This red is a blend of 40% Gaglioppo, 40% Greco Nero, 20% Nerello Cappuccio, all grapes that are indigenous to Calabria, and not used much outside of this area.
This wine is also fermented and aged for 2 to 4 months in stainless steel. This wine is spicy and plummy, with notes of cocoa & cherry, supported by nicely structured tannins, lively acidity and a pleasantly spicy finish. Have this wine with pasta and meatballs, roasted lamb, eggplant parmigiano, hard cheeses, sausages & other southern Italian fare.
2011 Terradora di Paolo Aglianico Campania IGT
This winery was established by the Mastroberardino brothers in 1978. In the mid 90s there was a falling out, and one brother retained the winery and the name of the estate, while the other got the vineyards. Today Walter Mastroberardino and his children Paolo and Daniela run this 494 acre estate, one of the largest in southern Italy; Walter still makes the wine. They works solely with (and are responsible for reintroducing to the region) ancient and indigenous varietals. Use of oak is limited as they prefer to let the varietals and terroir take center stage.
This Aglianico is macerated for no more than 7 days in order to control tannins, which can be heavy with this varietal. After fermentation it’s left to age for 6 months in a mixture of stainless steel and small barrels. This wine is full of cherries, blackberries, and spicy, toasty notes.