31
Jul

The Veneto- With Dawn Gaudini aka the Madonna del Vino!

The Veneto is a wine region in north-eastern Italy, one of a group of three highly productive Italian regions known collectively as the Tre Venezie (after the Venetian Republic), which is a large area comprised today of the Italian regions of Friuli Venezia-Giulia, Alto Adige and Trentino, and Veneto. The Veneto is the biggest *DOC producer of the three. Although the Tre Venezie collectively produce more red wine than white, the Veneto region produces more whites under DOC and is home to the Soave and Prosecco wines.

The region is protected from the harsh northern European climate by the Alps, the foothills of which form the Veneto’s northern extremes. These cooler climes are well-suited to white varieties like Garganega (the main grape for Soave wines), while the warmer Adriatic coastal plains, river valleys, and Garda Lake zone are the places where the renowned Valpolicella, Amarone and Bardolino DOC reds are produced. This powerhouse region does not enjoy the same singular brand recognition as Tuscany or Piedmont, but it does offer numerous combinations of microclimates, indigenous grapes and wine traditions that hold their own in spectacular fashion.

veneto wine region -italy

Veneto is the 8th largest region of Italy in land mass, and a population. It has over 90,000 hectares (220,000 acres) of vineyards, of which 35,400 are acclaimed DOC. Annual production totals 8,500,000 hectolitres, 1,700,000 or 21% of which is DOC, making it the biggest DOC producer in Italy. White wine accounts for 55% of the DOC production in Veneto. On top of all of these impressive statistics in 1876, the first Italian enology school opened in the Veneto by decree of the Italian king, Vittorio Emanuele. It is the Scuola Enologica Conegliano G.B. Cerletti. This week, our good friend Dawn Gaudini, AKA the Madonna del Vino graces us once again with her overwhelming knowledge of Italian wines and love for the region. Stop in to visit with Dawn and learn a thing or several!

*DOC = Denominazione di Origine Controllata (controlled designation of origin)

DOCG = Denominazione di Origine Controllata e Garantita (controlled designation of origin and quality/guarantee)

 

Adami, Prosecco di Valdobbiadene Superiore Bosco di Gica – NV :: $21 Sale $18

In the Giardino vineyard the Adamis produce their greatest spumante. Vigneto Giardino, recognized as Prosecco’s first cru in 1933 and considered the benchmark for Prosecco ever since. This vineyards clay-like, often calcareous, low nutrient and well-draining soil is fairly shallow, particularly at higher elevations. Adami’s customary spumante production is light pressing with bladder presses, settling of must, fermentation at controlled temperatures (64°- 68°F) with cultured yeasts, followed by contact with fine lees in stainless steel for 3 months. The second fermentation is made with the Metodo Italiano (Charmat) in steel pressure tanks.

Characteristics: youthful, fruity bouquet; light-bodied; crisp, dry palate

Inama, Soave Classico Vin Soave – 2016 :: $15 Sale $14

Founded in 1960 by Giuseppe Inama, this 74 acre estate is located in Monte Foscarino, the heart of the Soave Classico region in Italy. Each vineyard imparts a unique element to the blend; the volcanic soil of Classico lends floral aromas and minerality, and the soils found in Colli Berici contribute depth and structure. The terra rossa soil of this sub-appellation are particularly well suited to growing Bordeaux blends and was the first region in Italy to plant Cabernet Sauvignon, Merlot and Carmenere.

(100% Garganega) Hand-picked estate fruit was harvested from 30+ year old vines planted at two different sites in Monteforte d’Alpone and Soave. The grapes were destemmed and macerated on its skins for 4-8 hours, pressed and settled naturally at cool temperatures. Fermented in stainless steel vats with malolactic, the wine aged for eight months before racking and bottling. A medium-bodied white that offers classic notes of sweet mountain flowers combined with moderate acidity, slight nutty undertones, stone fruit and a hint of sweet roasted almonds on the finish.

Scaia Corvina Veneto Rosso IGT 2015 :: $18 $15

Armando, Tiziano, Paolo and Massimo Castagnedi: four brothers and a single passion that originated among their father’s vineyards at San Zeno di Colognola ai Colli, in Valpolicella. In 1989 they bought a property in the Monti Garbi, laying the foundation for what is now an agricultural estate known throughout the world, the producer of excellent wines. The Scaia project is the contemporary interpretation of the great tradition of Tenuta Sant’Antonio. Produced in the municipalities of Colognola ai Colli and Mezzane di Sotto (Verona).Soil; Colognola ai Colli: medium-textured with a gravel sub-base. Mezzane di Sotto: sandy, silty with a lot of white skeletal limestone. Plucking of the bunches with light maceration for 24 hours. Fermentation: alcoholic and malolactic at a controlled temperature, 22-23 °C in stainless steel. Bâtonnage: once a week until bottling. Pressing: soft with pneumo-press. Colour: ruby red with purple re ections. Aroma: oral aroma of red roses and pansies, fruity aroma of cherries, sour cherries, plums, greengages, woodland berries such as blackberries, redcurrants and blackcurrants, raspberries. Flavour: well balanced, tangy and fresh. Intense and with a good body despite its young lightness.

Tenuta Sant’Antonio, Valpolicella Ripasso Monte Garbi – 2013 :: $24 Sale $20

20 year old vines grown in the Municipality of Mezzane di Sotto – Monti Garbi District (Verona). Grown in sandy, silty soil with a lot of white skeletal limestone. Corvina and Corvinone 70% – Rondinella 20% – Croatina and Oseleta 10% are the grape varietals. Vinified at a controlled temperature for 8 days and harvested by hand. Pressing: soft, with pneumo-press. Fermentation: alcoholic at temperature with selected biological yeasts, used for Amarone grapes. Ripasso: refermentation of young Valpolicella produced in October on Amarone skins. Malolactic fermentation: natural in 500 litre casks. Bâtonnage: once a month until October of the year after harvesting. Stabilization: natural cold for 10 days at -2 degrees. Aged for 12 months in 500 litre casks, of which 30% new, 70% second use. Colour: ruby red. Aroma: red fruit and cherry. Flavour: semi-dry, soft, caressing, fresh, savoury and fairly tannic with a spicy aftertaste. 

 


 

Manuel Manzaneque Suarez

Do you like trying new wines? Come check out our Wine Share Tasting this Saturday! Our Wine Share is our version of a Wine Club, we hand select every bottle from family vineyards every month for you. In addition to picking outstanding wines we send you an email with the history of the families, regions, tasting notes and pairing suggestion.

We start sippin’ and tastin’ at 4pm. Hope you can make it! Tag your pics #pickitupatpearl and #Neverabadbottle so we can CHEERS! 

 

 


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