A DOC(G) sparkling wine map of Veneto

Veneto is the ancestral home of Prosecco, the Italian sparkler of the day, but it is also home to wide range of other, mostly unheralded sparkling wines. I map the totality of Veneto sparkling wines in this post.

Veneto (18,398 km²) is the eighth-largest of the 20 Italian regions while its 4.8 million population places it in sixth position in that category. The region is planted to 90,000 ha of vines, 25% of which are DOC/DOCG-rated. While the region produces the most DOC wine of any region, some of these vines have been planted in new areas that have been deployed to take advantage of international market demand and the resulting wines have not been well-received.

Vine growth in Veneto is concentrated in the east, in the vicinity of the Venice Lagoon and the Adriatic Sea, and in the west close to the Alps and Lake Garda. In the west, the cooler, Alpine-influenced climate supports grape varieties such as Corvina, Rondinella, Garganega, and Trebbiano di Soave. The eastern portion of the region is warmer and more efficient at ripening varieties such as Glera, Merlot, Verduzzo, and Refosco. The central part of the region serves as a transition area between the east and west.

The two charts following map the distribution of sparkling wines in Veneto. Of 14 DOCGs, five produce sparkling wines (and there of those are sweet); of 29 DOCs, 20 produce one or more sparkling wines.

There are two sparkling-wine-only appellations: Lissini Durello and Vigneti della Serenissima DOCs. The dominant method of sparkling-wine production is Charmat. A total of four appellations are shared with neighboring regions: Garda and Lugana DOCs with Lombardia; Prosecco DOC with Friuli-Venezia Giulia; and Delle Venezie DOC with Trento and Friuli-Venezia Giulia.

I explore the Prosecco DOCG appellations and the shared- and sparkling-wine-only appellations in the following.

Prosecco DOCG Appellations
There are two separate Prosecco DOCG zones, both falling within the borders of the province of Treviso. The first, and having the greatest repute, is Prosecco di Conegliano-Valdobbiadene. This zone is approximately 50 km from Venice and 100 km from the Dolomites. It runs east to west from the plains to the foot of the Alps and incorporates the 15 hill communities that lie between Conegliano and Valdiobbadene. Approximately 6100 ha of vineyards are deployed on south-facing slopes that range between 50- and 500-meters high.

An area within the municipality of Valdiobbadene called Cartizze is considered the region's cru. This 106-ha area has a mild microclimate and a varied soil to include moraine, sandstone, and clay components. The vineyards are positioned on south-facing slopes and have excellent drainage.

Source: prosecco.it

The second DOCG zone is Colli Asolani/Asolo and is located in the Montello e Colli Asolani wine region. It encompasses a 5-mile-long ridge of gently rolling hills running between the towns of Cornuda and Asolo. The best vineyards are found on south-facing slopes where the gentle gradients and loose soil combine for excellent drainage and optimal sunlight exposure.

Source: colliasolani.it

Shared Appellations

Prosecco DOC
The Prosecco DOC was first awarded in 1969 and was restricted to wines produced in the Conegliano-Valdiobbadene region.  Growers felt that the brand was under attack by "imitators" using just the grape variety and moved to isolate those competitors by changing both the rules and the venue of the game.  Prosecco growers agitated for, and gained regulatory acceptance of: (i) extension of the Prosecco DOC to cover all of Friuli-Venezia-Giulia and approximately two-thirds of Veneto; (ii) promotion of the original Prosecco DOC to DOCG status; (iii) changing the name of the source grape from Prosecco to Glera; and (iv) restricting the use of the name Prosecco only to Glera sparkling wines produced within the delimited zones.  The growers felt that these actions would serve to protect their territory, the brand, and the quality of Prosecco.  The regulations authorizing these actions came into law in 2009.

The Grape(s)
Prosecco is primarily made from the Glera (formerly Prosecco; also known as Prosecco Bianco and Proseko Sciprina) grape variety, a native of northeast Italy which has been used to produce wines since Roman times.  This late-ripening, thick-skinned variety has greenish-yellow berries which evolve to a yellow-gold color as the grapes ripen.  The grapes are high in acid and have a white peach aromatic profile, qualities which render them eminently suitable for the production of sparkling wines.

Glera is primarily used in the production of fizzy and sparkling wines but there are a few examples of still Glera wines around.  In addition to Glera, Prosecco wines can contain as much as 15% of other grape varieties.  The most oft-used supplements are Verdiso, Branchetta, Perera, Glera Lunga, Pinot Bianco, Pinot Noir, Pinot Grigio, and Chardonnay.

Prosecco DOC Production Area
Prosecco DOC wines are authorized for production in Friuli-Venezia-Giulia and Veneto (provinces of Treviso, Belluna, Padova, Venezia, and Vicenzia).  Within the broader Prosecco DOC, there are two sub-zones: DOC Treviso Prosecco and Prosecco di Trieste. These sub-zones cover Prosecco made within these two provinces and wines made therein can so indicate on their labels.  Prosecco wines made in other provinces cannot carry the province name on the labels.

Source: prosecco.it




Prosecco Rosé
This is a new addition to the lineup and is viewed as having the potential to provide a significant sales boost to the Consorzio members who have been suffering the effects of the Coronavirus pandemic. The requirements for the new entrant are as follows:

• Glera base blended with 10 - 15% Pinot Nero
• Max yields 18 tons/ha for Glera and 13.5 tons/ha for Pinot Nero
• from Brut Nature to Extra Dry
• Prise de mousse must happen in vat according to the Charmat Method for a minimum of 60 days
• Commercialization allowed fro January 1st following harvest
• Labels must be vintage-dated (millesimato) with a minimum of 85% of the fruit coming form the stated vintage.

Delle Venezie DOC
This region specializes in the production of Pinot Grigio in an area spanning the totality of Friuli-Venezia Guilia, Veneto, and the Trento province of the autonomous Trento-Alto Adige region. The raisons d'etre of this expansive region are (i) proximity and (ii) pedi-climatic affinity. The wide plain between the Adriatic Sea and the Po River has been "developed over centuries by deposition of both calcareous and coarse material and gravel and sand" and also has good drainage capability.

The proximity to the Alps results in a cool and windy climate which contributes to high acid retention in the grapes, a characteristic of the wines. Water is limited but is sufficient for a regular ripening of the grapes.

The region experiences significant diurnal temperature variation:

A marked night-day temperature change during the ripening of the grapes ... enhances and maintains the aromatic outfit of the grapes ... this perfume, combined with the acidic framework, allows ... fresh and aromatic sparkling wines.

The sparkling wines must be tank-fermented and must contain no more than 32 g/L of residual sugar.

This DOC became functional with the 2017 vintage, replacing the IGT of the same name. The IGT which it supplanted will be known as IGT Trevenezie henceforth.

Lugana DOC
This is a white-wine specific border region that is 600 ha in size. The climate is influenced by the lake, with mild winters and warm summers -- almost Mediterranean -- the order of the day. The calcareous clay soils are deep and rich in mineral salts. The variety employed herein is Trebbiano di Lugana which yields wines that are balanced, structured, and fragrant.

Sparkling wines are produced using both the Charmat Method and the Metodo Classico. In describing the differences between the two, the consorziolugana.it states thusly:

In the former case, the taste profile displays greater simplicity and freshness, with primary aromas of citrus fruits (especially citrons) and a creamier, more generous perlage, while the latter it becomes more refined and complex, with a more elegant, lively bouquet and a more graceful, "crisp" perlage.

Sparkling-Wine-Only DOCs
Lissini Durello DOC
This appellation covers the high valleys of the Lissini Mountains between the provinces of Verona and Vicenza. The volcanic slopes provide the high hillside vineyards exposure, ventilation, and diurnal temperature variation, all of which contribute freshness and aromatic qualities to the sparkling wine.

The variety is Durella, indigenous to these mountains since the Middle Ages. The grapes are golden-hued with thick skins and acidulous flavor. Because of its high acidity the Durella destind fro sparkling wine is picked at full maturity.

Writing in Wine Enthusiast (Metodo Classico, Your Next Italian Sparkling Wine (That Isn't Prosecco)), Kerin O'Keefe describes these sparkling wines as boasting "... tension, energy, and finesse." O'Keefe also points out that an upcoming regulatory modification will have the name Lessini Durello used exclusively for Charmat sparklers while the Metodo Classico versions will be called Monte Lessini. Her wine recommendations are:

• Coret Moschina 2012 Riserva 60 Mesi
• Sandro de Bruno NV 36 Mesi
• Fattori 2012 Ronca Non Dosato 60 Mesi Metodo Classico.

Vigneti della Serenissima DOC
This appellation covers the hilly and foothill areas of the provinces of Belluno, Treviso, Padua, Vicenza, and Verona between the Alps in the north and the Po Valley in the south. The climate is conducive to gradual ripening of grapes. Sparkling wines are produced using the classical method.

©Wine -- Mise en abyme

Spanish "Wines on the Cutting Edge": Conde de los Andes Rioja Blanco 2016

Modernity in Spanish winemaking arose in response to consumer tastes shifting in the 1980s to more powerful, fruity wines and the desire of some producers to play in that market space. This headlong rush to modernity has been supplanted, though, by a number of trends identified in a Decanter article written by Pedro Ballesteros Torres. I have summarized the key findings of the article below.

Wines from Spain brought together a panel at its Spain's Great Match event in Miami to discuss eight wines which they see as being at the cutting edge of Spanish wine trends. I have covered the Tajinaste Blanco, Muradella Blanco, and Edetària Selecció Blanc Vinyes Velles in prior posts; I cover Conde de los Andes Rioja Blanco in this one.

The Paternina winery was founded in the village of Ollauri (Rioja Alta) in 1896 and the brand Costa de los Andes was carved out in the 1960s to provide wines made exclusively with fruit from superior estate vineyards. Over time the estate fell into disrepair and was eventually bought by the Murua family in 2014.

The Murua family sources grapes from a shortlist of neighboring growers under long-term contracts and is using that fruit to produce a single red and a single white wine. The grapes are sourced from the Rioja Alta villages of Ollauri, Haro, and Briñas. The climate here is Continental Mediterranean, with a distinct Atlantic influence, and the soils clay and limestone.

The Conde de los Andes Rioja Blanco 2016 is made from 100% Viura, one of the most widely planted white grapes in Rioja. This is a generously yielding cultivar which produces mildly acidic and mildly alcoholic wines. It is blended with Malvasia for white wine production and, in Rioja Alavesa, with Tempranillo for production of high-quality red Riojas. The fruit is susceptible to downy mildew and grey rot. Grapes for this wine are grown on vines that average 30 years of age.

The grapes are fermented in new French oak barrels for 3 months with batonnage. The wine is aged for an additional 7 months in the same barrels.

Waxy, honeyed white fruit, and spiciness on the nose. Bracing acidity and leaner on the palate than suggested by the nose. Citrus, citrus skin, and a coating minerality. One of the panelists saw this as a clean and classy Viura which marries richness and freshness and will age well.

Ballestores Torres identified the range and quality of whites as one of the key trends in Spanish wines and identified Viura as one of those whites of note. This particular white wine falls squarely into that camp.


©Wine -- Mise en abyme

A DOC(G) sparkling wine map of Lombardia

My quest to map the entirety of the Italian sparkling wine universe continues herein with a map of the sparkling wines of Lombardia.

Geographically, Lombardia is the beating heart of Northern Italy. It is bounded to the north by Switzerland, to the east by Trentino-Alto Adige and Veneto, to the south by Emilia-Romagno, and to the west by Piemonte. Its 10 million-person population and 1/5th share of Italy's GDP renders it the most populous and richest of the Italian regions.

Lombardy offers some outstanding conditions for vine growth, with influences from the Alps and the lakes in the north and the Apennines in the south but its wine industry is dwarfed by other economic sectors. Two thirds of Lombardia is produced under the IGT label.

As shown in the chart below, there are eight DOC/DOCG sparkling wine appellations in Lombardia.

Two of these appellations (Franciacorta DOCG and Oltrepò Pavese Metodo Classico) are (i) sparkling-wine specific and (ii) utilize the Champagne method in the production process. In addition, Oltrepò Pavese DOC and Sangue di Giuda DOC are Charmat, with the remaining appellations accomodating either the Charmat or Metodo Classico methods.

With the exception of Riviera del Garda Classico DOC and Sangue di Giuda DOC, all appellations provide for a white sparkling wine. With the exception of Lugana DOC, Sangue di Giuda DOC, and Terre del Colleoni, all regions provide for the production of a Rosé. With the exception of Franciacorta, Lugana, and Riviera del Garda Classico, all regions allow for the production of varietal sparkling wines. Sangue di Giuda DOC is the only region that specifies a red sweet sparkling wine.

Franciacorta, Oltrepò Pavese Metodo Classico, and Terre del Colleoni allow for the production of vintage-dated sparklers while, in addition, Franciacorta and Oltrepò Pavese Metodo Classico allow for production of Riservas. Vintage-dated and Riserva sparkling wines are required to spend more time on the lees.

A total of 25 varieties are authorized for sparkling wine production across the region; many of these varieties are utilized in one or two applications. The almost ubiquitous varieties are Chardonnay, Pinot Noir, Pinot Banco, and Pinot Grigio.

The two most important sparking wine regions in Lombardia are Franciacorta DOCG and Oltrepò Pavese Metodo Classico DOCG with the former's renown well ahead of the latter's.

Franciacorta DOCG
Franciacorta (the name means either "little France" or "tax-free zone," depending on the publication consulted) is located in the "gentle" hills in the area of Brescia and is bounded thusly: to the east by rocky hills; to the west by the Oglio River; to the north by Lake Iseo and the foothills of Alpi Retiche; and to the south by the Brescia-Bergamo Highway.  The region lies in an amphitheater which was carved out by a falling glacier and encompasses all or part of 19 Brescian municipalities.   The zone is approximately 18,000 hectares in size with 2665 hectares under vine.

Source: Franciacorta.net

Franciacorta is mild in the winter and hot in the summer.  The climate is moderated by winds blowing in off Lakes Iseo and Garde which protect the region from the autumnal and hibernial fogs that threaten from the Brescian plains.  Rainfall in the region is concentrated in the spring and fall.

Thanks to exhaustive zoning studies conducted in the region in the late 1990s by the University of Milan, a very clear picture of soil differentials -- and the differing contributions of each type to the finished product -- has been established.  The figure below shows that the combination of landscape units (formations by geologic era) and soil types results in six distinct regional terroirs.  The figure illustrates that the soil, vegetative productive, qualitative, and organoleptic characteristics of each terroir has also been identified.  The details of those characteristics are contained in the table following.

Formulation of Terroirs  Derived from Franciacorta: un vino, una terra, p. 28-33

Characteristics of Franciacorta Terroirs. Derived from Franciacorta: un vino, una terra, p. 28-33

The sparkling wine is produced under the DOCG classification from Chardonnay, Pinot Noir, and Pinot Bianco grapes. The wines are produced using the classic method and, depending on the terroir in which it was grown, or the blend of terroirs, will exhibit some subset of the organoleptic qualities indicated in the last column of the table above. Wines are labeled in terms of sweetness much the same as is the practice for Champagne.

A fourth variety -- Erbamat -- is emerging as potential aide in the battle against the ripeness and climate effects of the region. Erbamat is a high-acid, late-ripening white grape that is native to the region and with a history that stretches back to circa 1500. The cultivar had slipped into obscurity until a recent study by a university professor highlighted its characteristics. Its primary characteristics are as follows (Aldo Fiordelli, Decanter, 3/21/17):

• Pale straw color with greenish tinge
• Thin skin
• Compact bunches
• Late ripening (20 - 30 days after other varieties)
• Higher levels of malic acid (produces lean-bodied, high-acid wines)
• Low sugar production (low alcohol wines).

The thin skin and tight bunches render the grapes subject to disease pressure but that risk is more than offset by the freshness, white florality, and chalky minerality which this wine brings to the blend. The variety is allowed in all of the Franciacorta styles with the exception of Satén.

The most respected producers in the region are Bellavista, Berlucchi, Ca' del Bosco, Cavalleri, Facoli, and Monte Rossa.

Oltrepò Pavese Metodo Classico DOCG
Oltrepò Pavese's 13,500 ha of vineyards makes it one of Italy's largest appellations while its 3000 ha of Pinot Noir vines is easily the largest planting of that variety in Italy. The appellation covers 42 municipalities in the Apennine foothills on the south bank of the Po River across from Pavia; foothills comprised of marine sedimentary rock with significant clay content.

Winters are dry and temperature fluctuation is significant due to ascending air current on the slopes.

Pinor Noir is the dominant variety for sparkling wine production. The first sparkling wine from this variety was made by Count Augusto Giorgi di Vistarino in 1865 and the family still produces some of the best spumante in the region today.


©Wine -- Mise en abyme

Vintage 2015: The anatomy of a five-star Brunello growing season* -- Guest post by Laura Gray, Estate Manager, Il Palazzone (Montalcino, Tuscany)

I often exaggerate but in Montalcino 2015 really was one of the vintages of a lifetime, a year of unparalleled excellence; in short, “una vendemmia da sogno." The Consorzio del Brunello described it as a vintage of “altissimo e raro livello qualitativa” (extremely high and unprecedented quality). Nobody was surprised to see it awarded five stars in February 2016.

The vintage was distinguished by a cold, wet winter and a cool, rainy spring that established water reserves in the vineyards. 

We pruned in February and had budbreak on 7th April 2015. We had double the foliage present in 2014 due to the warm autumn and wet 2014. The vines kept their green leaves for much longer than usual, allowing them to store good reserves of “sostanze.”

An extremely hot and dry July (even hotter than the scorching 2003) meant that the grapes changed color ten days earlier than usual and fruit was smaller than normal (good for the skin:flesh ratio). The heat was mitigated by showers at the end of the month and in early August (48 mm), and a marked thermal excursion permitted a long slow ripening which was incredibly positive for the development of aromatics and tannins. A final blast of heat in August was great for the skins, again positive for aromatics and dry extract. After a rainy start, the grapes enjoyed a wonderful September with ideal conditions for healthy development and perfect un-rushed ripening. Constant bunch-drying wind from the east and day/night temperature differences (15°C/34°C) continued to be beneficial to aromatic development.

At our lower altitude vineyards we had earlier ripening and higher sugar levels. We picked the Castelnuovo vineyards on the 17th and 18th of September. The Due Porte vineyards were slower to mature and maintained wonderful acidity. We picked here a full ten days later on the 27th and 28th of September.

One of the defining characteristics of 2015 Brunello is the beautiful acidity which is often lacking in hotter years. This was

caused by the intersection of many variables: following on from sodden 2014, a hot growing season punctuated with “useful” rain after an early veraison; no extended periods of drought all summer; and marked day/night thermal excursion

from August onwards. Complexity of aroma, elegance, and fine tannins are part and parcel of this lovely year.

*Published originally on the Il Palazzone blog. Edited lightly to conform to US conventions.

©Wine -- Mise en abyme

The DOC sparkling wine of Valle d'Aosta

Valle d'Aosta (Vallée d"Aoste in French), is a semi-autonomous region in northwest Italy which is bounded to the north, west, and south by the Alps and shares borders with both France and Switzerland. Reflecting its location, and its cultural history and linkages, it is officially bi-lingual. It was inhabited by an ancient people called the Salassi before it was annexed by the Romans in 25 BC. In more recent times, it was helmed  by the French House of Savoy before joining the Kingdom of Italy in 1861. I continue my survey of Italian Sparkling Wine with a discourse on the sparkling wine of Valle d'Aosta.

Valle d'Aosta DOC
According to Ian D'Agata (writing in Vinous), "Valle d'Aosta is the dwarf, size-wise, among Italy's 20 regions, but it's a giant when it comes to quality. Thirteen unique native grape varieties and a half dozen international grapes, the region's complex geology and alpine climate, and the area's many passionate, talented producers combine to produce a selection of white, red, sparkling and sweet wines of remarkably high quality in all but the most difficult vintages."

The climate is continental, with long, cold winters and short, hot summers. There are some moderating influences to the general climate which aid in fruit development. First, Valle d'Aosta is known for its mountains -- Mont Blanc, Monte Rosa, and the Matterhorn, among others -- and, while they limit the area available for grape growing, they protect the valley from the coldest winds and provide ample sun exposure for the high-flying vineyards. The mountains also provide a rain-shadow effect, thus keeping excess moisture away from the vineyards. Second, the valley follows the course of the Dora Baltea River and its water flow keeps the air moving and clouds at bay. Grapevines are grown between 300 - 1300 meters, with elevations above 1600 meters being considered Tundra and unsuitable for grape growing. There is significant diurnal temeprature variation in the region..

The Valle d'Aosta geography is simple: high, steep slopes rising from the river valleys. Vineyard soils are composed of rocky, gritty mixtures of primarily sand and broken rocks at the higher levels and alluvial sediments of clay and gravel further down the slopes.

The principal wine-growing areas are found along the eastern bank of the Dora Baltea River with a total of 253 ha (625 acres) devoted to vineyards. The highest vineyards are located in the foothills of Mont Blanc at 1300 meters elevation, the highest vineyards in Europe. The vines are trained on low pergolas (Pergola bassa) in trellised arbors with stone columns surrounded by stone walls. This arrangement helps to protect the vines from wind and heavy snowfall but also allows the vines to benefit from heat accumulated in the ground during the course of the day, thus mitigating the diurnal flux.

The wines have never attained the highest quality (Diego Meraviglia), being low in tannin, body, and color as a result of the poor soil. Ripeness and alcohol levels are adequate however, due to ready access to sunlight. The Donnas sub-region was first awarded DOC status in 1971, followed closely by Enfer d' Arvier. Awarding of additional DOCs was halted until 1986 when the decision was made to consolidate all of the region's quality wines under a single DOC -- Valle d"Aosta.

The wines in the region are primarily varietal and, keeping with the bi-lingual character of the region, are labeled Valle d"Aosta/Vallée d'Aoste plus the name of the varietal (85% of the varietal required). The wines are mostly blends of fruit from all over the region. The region has seven subgroups, each of which is allowed to place its name on the label. The varieties grown in the area and the wines of the subzones are shown in the tables below.

White Grapes	Red Grapes
Chardonnay	Cornalin
Gewurtztraminer	Fumin
Müller-Thurgau	Gamaret
Petite Arvine	Gamay
Pinot Bianco	Mayolet
Pinot Grigio	Merlot
Prié Blanc	Picotendro (Nebbiolo)
	Petit Rouge
	Pinot Nero
	Syrah
	Vien de Nus
	Vuilleoman

Table 2. Varieties grown in Valle d'Aoste

Subzone	Style	Varieties	Aging
Arnand-Montjovet	Red	Picotendro (Min.70%), Dolcetto, Pinot Nero, Neyret, Freisa, Vien de Nus	5 months; 12 most for Superiore
Blanc de Morgex et La Salle	White	Prié Blanc	5 months
Chambave	Red	Min 70% Petit Rouge, Dolcetto, Gamay, Fumin, Pinot Noir	5 months
	White (Dry, Sweet)	Moscato Bianco
Donnaz	Red	Picotendro (min 85%), Petit Rouge, Fumin, Freisa, Neyret	24 months; Superiore 36 mos
Enfer d’ Arvier	Red	Petit Rouge (85%), Vien de Nus, Neyret, Dolcetta, Pinot Noir, Gamay	5 mos
Nus	Red	Vien de Nus (50%), Petiti Rouge (30%), other authorized	5 mos; Superiore 8 mos
	White (Dry, Sweet)	Nus Malvoisie, Pinot Grigio
Torrette	Red	Petit Rouge (20%), Pinot Noir, Gamay, Fumin, Vien de Nus, Dolcetto, Majolet, Prematta	5 mos; Superiore 8 mos

Table 3. Subzone wines.

As shown in the table above, Picotendro is produced in the Donnaz and Arnand-Montjovet sub-zones. The Donnaz Picotendro has a higher percentage of the core varietal, and fewer potential blending partners, than does the other. Picotendro is grown close to the border with Piemonte and is not dissimilar to Chiavennasca (Valtellina) in that it is light, delicate, and aromatic with minimal structure and tannin.

Beyond Picontendro, another well-regarded wine is VDA Blanc de Morgex et La Salle. This white wine is made from Prié Blanc grapes grown on south-facing slopes between the municipalities of Morgex and La Salle. The vines grow ungrafted as no Phylloxera attacks have occurred in that specific zone. These wines have good minerality and acidity.

Wine production is primarily by Coop, with the fruits sourced from member growers. A limited number of growers produce their own wine for the market. Annual production is approximately 330,000 cases of which 30,000 is DOC.

Sparkling Wine in the DOC
DOC sparkling wine production is only allowed in the Morgex and La Salle subzone and, as such, is made from 100% Prié Blanc. Hundreds of tiny old vineyard plot -- a total of 70 ha -- dot the two communes and provide fruit to the five growers and the Coop.

Prié Blanc, also known as Blanc de Morgex, is native to the region. It is adapted to the alpine temperatures and the rigors of the growing season: It is late budding so is less susceptible to spring frosts; it is early ripening, a plus in the alpine setting. Ian d'Agata, in the same Vinous article describes Prié Blanc as "a delicately perfumed wine (in both still and sparkling versions) that is not only a great match with many ... fish and vegetable dishes but is also one of Italy's best aperitifs."

Two of the most notable sparkling wine producers in the region are Caves Mont Blanc and Ermes Pavese. Caves Mont Blanc is a Coop that controls 18 ha through its 80 grower-owners. It is the foremost producer of Blanc de Morgex et de La Salle. It produces a Brut and Extra Brut with the difference being a 15-month bottle aging for the former and 17 months of the latter. Ermes Pavese produces between 700 and 1200 bottles of its zero dosage sparkler only in riper years. According to Madrose, this sparkling wine is "as unusual as it is delicious, ... at once rich and quite dry, speaking clearly of its Alpine origin, with delicate smokiness and lemon curd on the nose and full earthy minerality on the palate."

These are small-production wines that are difficult to obtain outside the market.

©Wine -- Mise en abyme

Edetària Selecció Blanc Vinyes Velles 2016: A "cutting-edge" Spanish wine

Wines from Spain has designated eight wines as Vinos de Vanguardia (Wines on the Cutting Edge) and introduced them to attendees at a panel discussion at the organization's Great Match Miami (November 5, 2019). I have reported on two of these wines (Tajinaste Blanco and Muradella Blanco) previously and will cover a third -- Edetària Selecció Blanc Vinyes Velles 2016 -- herein.

Panelists from left to right: Allegra Angela, Sommelier and
Beverage Director, Mandarin Oriental; Daniel Toral, Sommelier,
Florida Wine Company; Mia Van de Water MS, Eleven Madison
Park; and Michael Schacter, Editor of Spanish and South American
Wines, Wine Enthusiast (Panel Leader)

The subject wine is produced by Edetària, an estate located in the Catalonian DO Terra Alta. I will first discuss the DO, followed by the estate and the wine.

Terra Alta
Terra Alta (High Land), a DO since 1985, is one of the southernmost of the Catalonian wine regions.

Terra Alta (Source: https://catalanwine365.wordpress.com)

The main commercial activity in the region is grapegrowing with over 6000 ha of vines planted in the region's foothills and valley floors. Terra Alta is the second largest vineyard in Catalonia.

The climate is Mediterranean with strong continental influences as reflected in long, hot summers and very cold winters. Climatic conditions are modified by El Ciergo, a local dry wind from the north and garbi, a wind from the southwest. In addition to moderating temperatures during the growing season, these winds help to protect the vines from fungal disease. Rainfall ranges between 14 and 20 inches per year.

Soils in Terra Alta are clay and coastal limestone and are characterized by good drainage and a paucity of nutrients.

The varieties planted in the region are as follows:

White Varieties	Red Varieties
Garnacha Blanca	Garnacha
Parellada	Carinena
Macabeo	Syrah
Moscatel	Ull de Llebre
Chardonnay	Merlot
Chenin Blanc	Cabernet Franc

One third of world wide Garnacha Blanca is grown in Terra Alta.

Edetària
The estate, located in Gandesi, the capital city of the DO, is named after an old Roman road that ran between Tortosa and Zarragoza. The owner, Joan Angel Lliberia, has forged a reputation for the production of authentic wines from indigenous varieties.

There are five different soil types across the estate:

• Panal -- Fossilized sand dunes from the Quaternary
• Tapas -- silty soils with clay material
• Tapas blanc -- shallow soils with marl carbonated fragments
• Codols -- old river bed with surface pebbles
• Vail -- fertile lime deep soils.

A key part of the success of the estate has been its ability to match grape varieties to soil type.

The 60-ha vineyard is farmed organically and adheres to the following sustainability practices:

• Preserve soil structure and oxygenate by rotating till and no-till cover crops
• Green fertilizer (pruning remains, cover crop cuts, and manure
• Avoid chemical fungicides and insecticides.

Vines are Guyot and bush-trained with half being over 60 years old and the remainder between 25 and 40 years old.

Edetària Selecció Blanc Vinyes Velles 2016
This wine is made from 100% Garnacha Blanco grown on 60-year-old vines planted in panal soil. The grapes were hand-picked and stored in small boxes at between 0 and 5℃. After a second triage at the sorting table, the grapes were pressed and vinified by plot in 500 L French oak barrels. The wines were aged for 8 months before being placed on the market.

Bright golden color makes this wine stand out visually in comparison to the other white wines tasted today. A perfumed nose with nuttiness and notes of baking spices. Burgundian on the palate with a rich style; would appeal to a Napa white wine drinker. Nutty, honey, chestnut. Balanced.

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I recently read a Decanter article by Pedro Ballesteros Torres which discussed the latest trends in Spanish fine wines. I have summarized the key findings of the article below with the thought of using it as a screen through which to filter the wines identified by Wines of Spain as being cutting edge wines.

Edetària Selecció Blanc Vinyes Velles 2016 checks the boxes on four of the five relevant trends included in the chart above:

• Grape varieties beyond Tempranillo
• Impressive range of quality whites
• Winemaking emphasis on authenticity
• Organic vineyards.

©Wine -- Mise en abyme

David Ramey on his wines: A Seminar and Lunch organized by Augustan Wine Imports

David Ramey, based to a large extent on his groundbreaking work with California Chardonnays, is held in high regard by consumers, reviewers, and peers. Writing in Vinous, Antonio Galloni stated: "In my mind, Ramey is one of the top wineries in the US." Stephen Brook sees Ramey as one of California's best and most respected winemakers (Decanter 3/2015).

I was first exposed to David and his wines a little over 10 years ago (while a student at a now-defunct wine education school) where he delivered a Masterclass that blew the attendees away. I became a fan that day and became even more committed when I found that his wines improved nicely with cellar time.

 More recently, I was invited to a Ramey Wine Cellars Seminar and lunch organized by Augustan Wine Imports and held at The Capital Grille (International Drive, Orlando, FL).

Attendees at the Lunch and Seminar

Prior to our tasting the wines, David spoke at some length about his history, philosophy, and vitivinicultural practices.

David Ramey

The timeline below provides an overview of his winemaking activities.

Ramey owns Westside Farms but sources most of the needed grapes from vineyards in "the finest growing locations in California's premier wine regions." A map of the sources for Ramey Wine Cellars (as well as David's second project -- Sidebar Cellars --) are shown in the two charts following.

To make great wines, he said, he takes chances after harvesting his grapes at the last possible moment.Today David is best known for his groundbreaking work with native yeasts and bacteria, barrel fermentation, sur lie aging, fining, and non-filtration. These practices result in a California style that is "richer, more lush, and silky smooth."

During our tasting of the Rochioli Vineyard Chardonnay, David began to wax poetic about the DIAM cork. He did not go into any great detail but I went online and found an interview that he did with Stephen Tanzer in July 2017 on said topic. Some of the key takeaways of that conversation are as follows:

• Corks are the most important variable in the aging process of the wine
• Any difference in bottle variation results from the cork
• Red wines are better able to hide the results of oxidation than is the case for white wines
• Differing amounts of aging between bottles vinified, aged, and bottled together is the result of different amounts of oxygen let into the bottle by the cork
• He began working experimentally with DIAM corks back in 2009 and after 5 years of tests found:
• Uniformity of oxygen ingress into the bottle
• DIAM protects the wine better than do natural corks
• No extractables from the DIAM cork into the wine.

Today Ramey produces 35,000 cases annually and sells those wines in all 50 states and 35 countries.

The Tasting
The tasting was bookended with Sidebar wines: the 2017 Sidebar Sauvignon Blanc, High Valley as the Reception wine and the 2016 Sidebar Old Vine Zinfandel, Russian River Valley as the accompaniment to the dessert course. The Chardonnay flight was comprised of three wines, one a non-vineyard-designate from the Russian River Valley and one each from the Ritchie and Rochioli vineyards. The red flight was comprised of a 2016 Russian River Valley Pinot Noir, a 2016 Ramey Claret, and a 2014 Ramey Annum Cabernet Sauvignon.

As shown in the chart titled Sidebar Cellars Grape Sources, the grapes for 2017 Sidebar Sauvignon Blanc are sourced from the Brassfield Estate in Lake County's High Valley AVA. The grapes were whole-cluster pressed and the juice fermented with native yeasts in stainless steel tanks (40%) and old oak barrels (60%). Malolactic fermentation was restricted. The wine was aged sur lie in the fermentation vessels for 4 months before release on the market.

Notes: This wine is high-toned and perfumed on the nose with notes of lemon-lime, herbs and bark. Open on the palate with lemon and lime flavors and minerality. Austere. Drying finish.

The 2016 Ramey Russian River Valley Chardonnay is made with grapes drawn from Martinell Laughlin (28%), Dutton Perry Ranch (19%), Dutton Sebastopol (14%), Dutton Mengle (13%), Westside Farms Block 3 (13%), Dutton Mill Station (11%) and Rochioli Allen (2%). The grapes were whole-cluster pressed and then fermented with native yeasts in French oak barrels (François Frères and Taransaud Beaune). There is no separation of pressed and free-run juice. Full malolactic fermentation with native bacteria. The wines are aged sur lie with weekly bâtonnage for 12 months (95% in 25 new French oak and 5% in concrete egg). The grapes were fermented and aged separately and blended just before bottling. The wines were fined for clarity and bottled without filtering.

Notes: Apple-pear and sweet ripe fruit on the nose. Thick and rich on the palate with a slight bitter note. Good acid level. Long finish.

A warm winter and wet spring in 2015 resulted in smaller crops and smaller, concentrated berries in the Russian River Valley. The 2015 Ramey Ritchie Vineyard Russian River Valley Chardonnay and the 2015 Ramey Rochioli Vineyard Russian River Valley were both subjected to the same winemaking regime as was the Russian River Valley Chardonnay except that only Taransaud barrels (20% new) were used and the aging was extended to 20 months.

Notes: The Ritchie Vineyard was more restrained than the Russian River Valley Chardonnay. Sweet white fruit, green herbs and an oiliness on the nose. Rounder on the palate with a drying minerality. Lengthy finish. The Rochioli was sweet, rich, and oily on the nose. Rounder but less intense and lighter-bodied on the palate than the Ritchie. Mineral. Most elegant of the Chardonnays tasted. Round and balanced. I loved this wine.

David Ramey and the author

The 2016 Ramey Russian River Valley Pinot Noir was sourced thusly: 52% from De La Montanya; 28% from Bucher Vineyard Tory Block (Pommard); and 20% Bucher Vineyard North (Dijon 777). The wine was aged sur lie (with monthly bâtonnage) in 49% new French oak for a total of 14 months. The wine was subjected to light egg-white fining prior to bottling without filtration.

Notes: Pinot nose. Rich, red fruit. Sweet strawberry and cherries. Elegant on the palate. Red fruit with long, slightly bitter finish.

The 2016 Ramey Claret, a Bordeaux blend, was aged for 12 months in 13% new French and American oak barrels.

Notes: Broad. Red fruit, green bean, and sugar cane, baking spices on the nose. Thick, rich, sweet fruit on the palate. Long finish.

The 2014 Ramey Annum is 75% Cabernet Sauvignon and 25% Cabernet Franc. Aged sur lie with bi-monthly bâtonnage for 24 months in new French oak.

Notes: Black currant, blueberries, mint, chocolate, baking spices, and cigar box on the nose. Red and black fruit on the palate along with earth and herbs.

The grapes for the 2016 Sidebar Old Vine Zinfandel was co-harvested and co-fermented. The juice was fermented with native yeasts and the resulting wine aged sur lie in neutral oak barrels for 7 months.

Notes: Black fruit, cinnamon, licorice and cherry on the nose. Fruit flavors and spice on the palate. Drying finish.

This was a wonderful event. Thanks to Augustan Wine Imports for organizing and also extending me an invite. David's dynamism and expertise in topics wine-related is unsurpassed in these United States. His wines are well-made and stay around for the long-haul. While Burgundy continues to battle with premox, Ramey's Chardonnays remain untroubled and unaffected by this phenomenon.

I bought the Rochioli Vineyard Chardonnay and the Russian River Pinot Noir at the conclusion of the event.

©Wine -- Mise en abyme

The DOC sparkling wines of Friuli-Venezia Giulia

Friuli-Venezia Giulia, the most north-eastern of the Italian wine regions, is bounded by Austria to the north, the Gulf of Trieste to the South, Slovenia to the east, and the wine region of Veneto to the west. The region's location, as well as its history, has endowed it with a richness of diverse cultural influences. I explore its sparkling wines in this post.

Friuli-Venezia Giulia DOC
The Friuli-Venezia Giulia landscape can be divided into four major areas: (i) the mountainous region to the north which includes the Carnian and Julian Alps with peaks in excess of 2000 meters; (ii) a hilly area that is south of the mountains and along the Slovenian border; (iii) the central plain which is characterized by poor soil which has been made fertile through irrigation; and (iv) the coastal flatlands which is low and sandy to the west of the Isonzo River and rocky to its east.

In general, Friuli-Venezia Giulia has a humid, temperate climate which varies according to the landscape; areas to the north experience an alpine continental climate while those in the south experience a Mediterranean climate.  The Alpine system protects the region from icy north winds but air movement from east to west causes low pressure systems which can bring summertime hailstorms and thunderstorms.  Being open to the Adriatic, the region experiences Sirocco winds which can bring heavy rainfall.

The climate is modified by the presence of the Adriatic Sea and the Alps resulting in warmer winter temperatures and cooler summer temperatures.  Mean temperature in the summertime is 22.8℃ (73℉) and mean rainfall is 1524 mm (60 inches). Vineyards to the north and east lie above the level of the fog that flows in occasionally from the Adriatic and this allows the grapes to take advantage of the increased hang time to promote phenolic ripening.  The diurnal shift is somewhat mitigated by maritime influences closer to the coast.  There is a constant breeze known as "la bora" flowing in from the Adriatic and this provides great air flow in the vineyards as well as serving as a deterrent to fungal outbreaks.

The soil in the region is calcium-rich marl and sandstone in hilly regions and clay, sand, and gravel elsewhere.

The region is noted for small, high-quality, family-run vineyards producing fresh, rich, fruity, textured wines from a large number of indigenous and international varietals. In 2010, Friuli-Venezia Giulia production represented 2.6% of all Italian wine production.

Prosecco DOC
The Prosecco DOC was first awarded in 1969 and was restricted to wines produced in the Conegliano-Valdiobbadene region.  Growers felt that the brand was under attack by "imitators" using just the grape variety and moved to isolate those competitors by changing both the rules and the venue of the game.  Prosecco growers agitated for, and gained regulatory acceptance of: (i) extension of the Prosecco DOC to cover all of Friuli-Venezia-Giulia and approximately two-thirds of Veneto; (ii) promotion of the original Prosecco DOC to DOCG status; (iii) changing the name of the source grape from Prosecco to Glera; and (iv) restricting the use of the name Prosecco only to Glera sparkling wines produced within the delimited zones.  The growers felt that these actions would serve to protect their territory, the brand, and the quality of Prosecco.  The regulations authorizing these actions came into law in 2009.

The Grape(s)
Prosecco is primarily made from the Glera (formerly Prosecco; also known as Prosecco Bianco and Proseko Sciprina) grape variety, a native of northeast Italy which has been used to produce wines since Roman times.  This late-ripening, thick-skinned variety has greenish-yellow berries which evolve to a yellow-gold color as the grapes ripen.  The grapes are high in acid and have a white peach aromatic profile, qualities which render them eminently suitable for the production of sparkling wines.

Glera is primarily used in the production of fizzy and sparkling wines but there are a few examples of still Glera wines around.  In addition to Glera, Prosecco wines can contain as much as 15% of other grape varieties.  The most oft-used supplements are Verdiso, Branchetta, Perera, Glera Lunga, Pinot Bianco, Pinot Noir, Pinot Grigio, and Chardonnay.

Prosecco DOC Production Area
Prosecco DOC wines are authorized for production in Friuli-Venezia-Giulia and Veneto (provinces of Treviso, Belluna, Padova, Venezia, and Vicenzia).  Within the broader Prosecco DOC, there are two sub-zones: DOC Treviso Prosecco and Prosecco di Trieste. These sub-zones cover Prosecco made within these two provinces and wines made therein can so indicate on their labels.  Prosecco wines made in other provinces cannot carry the province name on the labels.

Source: prosecco.it

Prosecco Rosé
This is a new addition to the lineup and is viewed as having the potential to provide a significant sales boost to the Consorzio members who have been suffering the effects of the Coronavirus pandemic. The requirements for the new entrant are as follows:

• Glera base blended with 10 - 15% Pinot Nero
• Max yields 18 tons/ha for Glera and 13.5 tons/ha for Pinot Nero
• from Brut Nature to Extra Dry
• Prise de mousse must happen in vat according to the Charmat Method for a minimum of 60 days
• Commercialization allowed fro January 1st following harvest
• Labels must be vintage-dated (millesimato) with a minimum of 85% of the fruit coming form the stated vintage.

Delle Venezie DOC
This region specializes in the production of Pinot Grigio in an area spanning the totality of Friuli-Venezia Guilia, Veneto, and the Trento province of the autonomous Trento-Alto Adige region. The raisons d'etre of this expansive region are (i) proximity and (ii) pedi-climatic affinity. The wide plain between the Adriatic Sea and the Po River has been "developed over centuries by deposition of both calcareous and coarse material and gravel and sand" and also has good drainage capability.

The proximity to the Alps results in a cool and windy climate which contributes to high acid retention in the grapes, a characteristic of the wines. Water is limited but is sufficient for a regular ripening of the grapes.

The region experiences significant diurnal temperature variation:

A marked night-day temperature change during the ripening of the grapes ... enhances and maintains the aromatic outfit of the grapes ... this perfume, combined with the acidic framework, allows ... fresh and aromatic sparkling wines.

The sparkling wines must be tank-fermented and must contain no more than 32 g/L of residual sugar.

This DOC became functional with the 2017 vintage, replacing the IGT of the same name. The IGT which it supplanted will be known as IGT Trevenezie henceforth.

©Wine -- Mise en abyme