Tag Archives: Abruzzo

#OperaWine 2015: My Wine Tasting Notes for Central Italy

With some delay, here is part 3 in my series about my tasting experience at the OperaWine 2015 event in Verona last month. On this post we will focus on my tasting notes for the wines from Central Italy. As you will see, lots of winners here.

For my general notes about the event and my tasting notes for the wines from Italy’s northwestern region, please refer to the first post in this series. For my tasting notes for the wines from Italy’s northeastern region, go to the second post in this series.

1. Emilia Romagna

Ermete Medici, Gran Concerto Rosso Brut 2011Ermete Medici, “Gran Concerto” Rosso Brut 2011 ($N/A/€12): an extremely interesting Classic Method sparkling Lambrusco Salamino which matured for 30 months on its lees and was disgorged in 2014. The nose is immediately catchy with aromas of wild strawberries, raspberries, violets and fresh toast. The mouthfeel is refreshing and pleasant, smooth with good acidity and sapidity, just slightly astringent tannins and flavors of wild red berries (strawberries and raspberries), yeasty notes and mineral hints. A great choice to surprise your guests at a Spring or Summer party out on the patio. Very Good Very Good


Drei Donà, Sangiovese di Romagna Superiore “Pruno” Riserva 2010 ($35/€23): a very good single vineyard Sangiovese with an intense nose of black cherry, black currant, violet, licorice and a mineral note preluding to a medium-bodied, smooth mouthfeel with already supple tannins and flavors of black cherry, dark chocolate, coffee and licorice. Very enjoyable. Very Good Very Good

2. Toscana

Le Macchiole, Messorio 2004 ($190/€150): an excellent varietal Merlot which shows in my view the potential of this too often undeservedly bashed variety. A great nose reminiscent of violets, black cherry, blackberry, wet soil, Mediterranean brush, aromatic herbs, cocoa and graphite notes precedes a luscious, full-bodied mouthfeel with high ABV, intense sapidity and firm, just slightly astringent tannins together with flavors that precisely follow the aromatic profile. Long finish. Spectacular, perfectly ready now but fit for cellaring for another few years  Spectacular

Le Macchiole, Messorio 2004

Tenuta dell’Ornellaia, Bolgheri Superiore Ornellaia 2005 ($150/€160): wow. Perfectly aged, with ten years of maturation behind it, the Ornellaia 2005 performs and enchants like a Berliner Philharmoniker symphony: captivating aromas of wild berries, licorice, herbs, Mediterranean brush, pinecone and sweet tobacco on the nose leave way to a structured, spellbinding sip whose perfectly contained power and silky smoothness are masterfully counterbalanced by gentle and refined tannins and juicy sapidity supporting delicious flavors of wild black berries, aromatic herbs and licorice lingering in your mouth in a very long finish. Spectacular  Spectacular

Tenuta dell'Ornella, Ornellaia 2005

Felsina, Fontalloro 2011 ($46/€38): a young but already very enjoyable varietal Sangiovese with a delicious nose of plum, black cherry, aromatic herbs, soil, potpourri and a balsamic note. In the mouth it is a big, full-bodied red, with substantial but already fine tannins, good acidity and all-around smoothness accompanying flavors that nicely match the wine’s aromas. It will perform even better after a few years of judicious cellaring. Very Good Very Good

Felsina, Fontalloro 2011

Testamatta, Colore 2005 ($550/€600): I am a bit puzzled by this wine, I have to admit. I mean, by all means it is a good, even very good red blend (it has Sangiovese, Canaiolo and Colorino in pretty much equal parts) but… 600 euros for a 0.75 lt bottle? Seriously? I don’t know, as much as I like it I could think of several different combinations of absolutely outstanding reds (plural) that I could invest those 600 euros into instead of coming back with just one bottle in my hands… But then again, who am I to judge their pricing policies. Anyway, the nose was very pleasant with aromas of black cherry, plum, licorice, tobacco and aromatic herbs and the mouthfeel was equally enticing, full-bodied, big, gently tannic and smooth, with nice correlation between flavors and aromas. Good to Very Good Good to Very Good

Testamatta, Colore 2005

Carpineto, Cabernet Sauvignon “Farnito” 1997 ($30/€19): This varietal Cab that the producer made available for tasting with the benefit of 18 years of aging and maturing was a real treat. Its intense nose was appealing with aromas of black cherry, plum, green peppers and a minty note. Its mouth lent itself to some interesting considerations, particularly in terms of how age-worthy this wine is: despite 18 years in the barrel first and in bottle later, the wine was still incredibly freshly acidic and still had muscular tannins, all of which suggests that the wine will continue to benefit from additional cellaring: my sense is that in five more years it will be even better than it is today. The wine was moderately smooth and tasty, with flavors that closely followed its aromatic profile and a medium finish. Great value for money. Good to Very Good Good to Very Good

Carpineto, Cabernet Sauvignon Farnito 1997

3. Marche

Umani Ronchi, Cumaro 2007 ($40/€20): a very good varietal Montepulciano with an appealing nose of red berries, tart cherries, aromatic herbs, leather, cocoa and licorice followed by a full-bodied sip that is smooth and gently tannic and provides flavors of raspberries, wild strawberries, dark chocolate and aromatic herbs. Very Good and appropriately aged Very Good

Umani Ronchi, Cumaro 2007

4. Umbria

Lungarotti, Rubesco Torgiano “Vigna Monticchio” Riserva 2005 ($45/€28): a delicious single vineyard Sangiovese/Canaiolo blend with a great nose of cherry, red flowers, sweet tobacco, chocolate, aromatic herbs, mushrooms and a mineral note of graphite. Its mouthfeel is perfectly round and smooth, with silky tannins and flavors of cherries and chocolate. Perfectly aged to its full maturity. Outstanding Outstanding

Tabarrini, Sagrantino di Montefalco “Colle Grimaldesco” 2009 ($50/€32): Tabarrini is a producer who has succeeded in showing the different terroir of their vineyards in their single vineyard wines. This one has a captivating, intense nose of black cherry, licorice, dried roses, aromatic herbs and a mineral note. In the mouth it is big, full-bodied, with high alcohol and muscular but gentle tannins; it is smooth and tasty, with flavors of spirited black cherries, licorice and rosemary notes. Very Good Very Good

Caprai, Sagrantino di Montefalco “25 Anni” 2010 ($80/€55): in my view 2010 is still way too young a vintage to adequately showcase the qualities of this great Sagrantino and unfortunately it ends up penalizing its performance a bit. The nose was pretty closed and shy, with notes of ripe plums, violets and quinine as well as a toasty note; in the mouth it is big, with abundant structure and alcohol but still a bit edgy, with muscular and astringent tannins and flavors matching its aromatic profile. It needs more time resting and maturing in the cellar, until it develops into the great, coherent wine that we all know and have repeatedly enjoyed. Good to Very Good Good to Very Good

5. Lazio

Falesco, Montiano 2007 ($40/€30): Falesco is one of the producers who have been at the forefront of Lazio’s wine renaissance, thanks also to the ability of owner-winemaker Renzo Cotarella, one of the best in Italy. Their Montiano is an outstanding varietal Merlot with an intense, elegant nose of roses, black cherry, black currant, aromatic herbs, licorice, cocoa and black pepper. In the mouth it is structured and silky smooth, with supple tannins and matching flavors of black cherry, black currant and licorice that linger in your mouth in the wine‘s long finish. In my view, 2007 is at or near its top now. Outstanding and very good value Outstanding

Masciarelli, Montepulciano d'Abruzzo "Villa Gemma" Riserva 20046. Abruzzo

Masciarelli, Montepupulciano d’Abruzzo “Villa Gemma” Riserva 2004 ($77/€55): a nice nose reminiscent of forest floor, mushrooms, potpourri, black cherry, black currant, tobacco, licorice and a barnyard note goes hand in hand with a great, structured and smooth sip with gentle albeit slightly astringent tannins and flavors of black cherry, licorice, dark chocolate and aromatic herbs. Long finish. Outstanding and perfectly agedOutstanding

Wine Review: Masciarelli, Montepulciano d'Abruzzo S. Martino Rosso "Marina Cvetic" DOC 2007

In a previous post we reviewed an excellent white wine made by Masciarelli (a quality producer based in the central Italy region of Abruzzo) the Trebbiano d’Abruzzo “Marina Cvetic”. Today we are going to review another great wine made by Masciarelli, this time a red, namely Masciarelli, Montepulciano d’Abruzzo S. Martino Rosso “Marina Cvetic” DOC 2007 ($22).

Masciarelli, Montepulciano d'Abruzzo S. Martino Rosso "Marina Cvetic" DOC

Masciarelli, Montepulciano d’Abruzzo S. Martino Rosso “Marina Cvetic” DOC

Not unlike the case of Trebbiano d’Abruzzo, even this wine is made from a grape variety that over time has had some pretty mixed reviews. Due to it being so widely grown a variety in central Italy, quality may vary dramatically from producer to producer, which in essence means that you need to be aware of who the best producers are in order not to be disappointed.

Masciarelli is definitely one of the great Montepulciano producers and hopefully this post will help readers become acquainted with quality Montepulciano wines and have an idea of what to expect from them.

The Bottom Line

Overall, the S. Martino Rosso was an excellent wine at a very attractive price point – provided, like I said, that before enjoying it, it is left aging enough to mellow its vibrant tannins. The bottle I had sported a great, complex nose, coupled with an awesome mouth feel showing great correspondence with its aromas. With seven years of aging under its belt, it had supple tannins, great structure, still good acidity and a long finish. For those who can wait, it can age for a few more years and continue improving.

Rating: Outstanding and definitely Recommended given its excellent QPR Outstanding – $$

(Explanation of our Rating and Pricing Systems)

About the Grape

Montepulciano is a black-berried grape variety that is indigenous to Italy (most likely, the Abruzzo region) and is widely planted across central Italy (about 30,000 HA), especially in the regions of Abruzzo, Marche and Molise. Beside Italy, it is also grown in California, Australia and New Zealand. It is a grape variety that results in deeply colored wines with robust tannins, that are often used in blends. On account of the wide diffusion of Montepulciano grapes, the quality levels of the wines made out of them varies considerably – hence, caveat emptor: you need to know which producers to trust and buy from.

(Information on the grape variety taken from Wine Grapes, by Robinson-Harding-Vouillamoz, Allen Lane 2012 – for more information about grape varieties, check out our Grape Variety Archive)

About the Appellation

The Montepulciano d’Abruzzo DOC appellation is one of the eight DOC appellations of Abruzzo (as at the date of this post). The appellation was created in 1968 and it encompasses a large area near the towns of Chieti, L’Aquila, Pescara and Teramo. Its regulations require that the wines produced in this appellation be made of at least 85% of Montepulciano grapes, to which up to 15% of other permitted black-berried grapes may be blended.

Our Detailed Review

The wine that we are going to review, Masciarelli, Montepulciano d’Abruzzo S. Martino Rosso “Marina Cvetic” DOC 2007, retails in the US for about $22.

As mentioned on a previous post, Marina Cvetic is both the name of the wife of the founder of the Masciarelli winery (Gianni Masciarelli) and the brand under which Masciarelli’s flagship line trades.

The Montepulciano d’Abruzzo “Marina Cvetic” that I had was 14.5% ABV and was made from 100% Montepulciano grapes grown in Masciarelli’s vineyards near the town of Chieti, at an altitude above sea level ranging from 655 ft (200 mt) to 1,310 ft (400 mt). The density in the vineyards ranges from 1,600 to 8,000 vines/HA.

The must was fermented in stainless steel vats for 15 to 20 days at 82-86 F (28-30 C). The wine underwent full malolactic fermentation and then aged for 12 to 18 months in 100% new oak barrique casks.

As mentioned in the About the Grape paragraph above, Montepulciano is a variety that makes wines with robust tannins: this means that, in order to really enjoy your bottle of Montepulciano, you need to give it some aging or you may be disappointed because its tannins may strike you as harsh and edgy. Much like in the case of Barolo’s and Brunello’s, drinking too young a bottle of Montepulciano is one of the main reasons why certain consumers are put off by this variety: let it age at least 6 to 8 years and you will see that your sensory experience will be entirely different, definitely for the better!

As usual, for my reviews I will use a simplified version of the ISA wine tasting protocol that we described in a previous post: should you have doubts as to any of the terms used below please refer to that post for a refresher.

In the glass, the wine was ruby red and viscous.

On the nose, it was intensecomplex and fine with aromas of black cherry, blackcurrant, sweet tobacco, black pepper, dark chocolate and hints of licorice.

In the mouth, the wine was dry, with high ABV and smooth; it was acidictannictasty. It was full-bodiedbalanced, with intense and fine flavors of black cherry, blackcurrant, licorice, black pepper and dark chocolate. It had a long finish and its evolutionary state was ready.

Veal Skewers – Recommended Wine Pairing

As a good pairing to Francesca’s tempting veal skewers, I suggest going for a full-bodied red wine with defined (but not aggressive) tannins, good acidity and smoothness – I would pick either a Montepulciano d’Abruzzo or a Nero d’Avola (the latter in homage to the Sicilian roots of Francesca’s recipe). Let’s take a closer look to each of them.

Montepulciano is a grape that is indigenous to Central Italy and that is extensively cultivated in several Central Italy regions, such as Abruzzo, Marche, Umbria and Lazio to name a few. The presence of Montepulciano vines in the Abruzzo region has been documented since the XVIII century and nowadays it accounts for almost 50% of the vines that are grown in Abruzzo (Montepulciano is also the fourth most cultivated grape variety in Italy). Due to the ample supply of Montepulciano grapes, the quality levels of the wines that are made out of it unfortunately vary quite significantly (although it must be recognized that, in the last fifteen years or so, there has been a conscious effort on the part of most producers to raise the average quality of the wines made out of Montepulciano grapes), so buyer beware: you have to do your homework first and pick the best producers if you don’t want to be disappointed.

In Abruzzo, the use of Montepulciano grapes is permitted both in the only local DOCG appellation (Montepulciano d’Abruzzo Colline Teramane DOCG, which requires the use of 90% or more Montepulciano grapes, in addition to a maximum of 10% of Sangiovese grapes) and in all of the Abruzzo DOC appellation except only Trebbiano d’Abruzzo DOC which is reserved to white wines mostly made out of Trebbiano d’Abruzzo (also known as Bombino Bianco) grapes. All of the wines which we are about to recommend fall within the Montepulciano d’Abruzzo DOC appellation, which encompasses an area surrounding the towns of Chieti, L’Aquila, Pescara and Teramo and which requires the use of 85% or more Montepulciano grapes in the winemaking process.

Among the best Montepulciano d’Abruzzo with a solid quality/price ratio are Valle Reale, Montepulciano d’Abruzzo DOC (with aromas of violet, plums, blueberries, blackberries licorice); Masciarelli, Montepulciano d’Abruzzo “S. Martino Rosso Marina Cvetic” DOC (with scents of violet, rose, blackberries, cherries, cocoa, vanilla, pepper, nutmeg); Pietrantonj, Montepulciano d’Abruzzo “Cerano” Riserva DOC (with aromas of cherries, wild berries, vanilla, tobacco, cocoa); Dino Illuminati, Montepulciano d’Abruzzo “Ilico” DOC (with scents of blackberries, cherries, tobacco, leather, licorice, soil, slightly oaky); Torre dei Beati, Montepulciano d’Abruzzo “Cocciapazza” DOC (with aromas of rose, violet, cherries, plums, blueberries, redcurrants, licorice, cocoa): unfortunately, Torre dei Beati does not have a Web site as at November 2012: as usual, should you be interested in reaching out to them, just drop me an email. All of the above wines are varietal, that is made out of 100% Montepulciano grapes.

Nero d’Avola is a black-berried grape variety that is widely grown in Sicily and that, apparently, was first brought there by Greek migrants during the Greek colonization of Southern Italy (so-called “Magna Graecia”) in the VI century BC. This makes Nero d’Avola essentially an indigenous grape variety to the region of Sicily, where it has been cultivated for centuries and where it is also known as “Calabrese” – not because it came from Calabria, but because that name is thought to be a contraction of two words (“Calea” and “Aulisi”) which, in the Sicilian dialect, mean “grape from Avola” (Avola is the name of a Sicilian town).

The use of Nero d’Avola grapes is permitted both in the only DOCG appellation of Sicily (Cerasuolo di Vittoria DOCG, a blend in which Nero d’Avola can be used between 50 and 70% in combination with Frappato grapes) and in several of the Sicilian DOC appellations, but many among the best products are marketed under the more loosely regulated Sicilia IGT appellation, which affords serious producers more flexibility in experimenting and creating excellent wines out of Nero d’Avola grapes, especially by blending them with international grape varieties such as Cabernet Sauvignon, Merlot or Syrah to tame certain aggressive traits that varietal Nero d’Avola wines sometimes exhibit.

These are among the best Nero d’Avola-based wines around for their quality/price ratios: Feudo Maccari, “Saia” Sicilia IGT (100% Nero d’Avola, with scents of violets, herbs, wild cherry, pepper, juniper berries and leather, slightly toasty – a special note of commendation to the owners who invested the energy and the resources to achieve an excellent density of over 5,500 vines/HA); Morgante, “Don Antonio” Sicilia IGT (100% Nero d’Avola, with aromas of potpourri, ripe red fruit, licorice, leather, chocolate and minerals); Cusumano, “Noa'” Sicilia IGT (a blend of 40% Nero d’Avola, 30% Merlot, 30% Cabernet Sauvignon, with complex scents of violets, red fruit, sandalwood, leather, chocolate) or also very good “Sagana” Sicilia IGT (100% Nero d’Avola, with scents of wild cherry, anise, chocolate, leather, tobacco), even in this case, we want to acknowledge a producer who attained a commendable density of 5,000 vines/HA; Planeta, Noto Nero d’Avola “Santa Cecilia” DOC (100% Nero d’Avola, with aromas of wild cherries, plums, blackberries, licorice, cocoa, graphite – once again, kudos to the owners who obtained a very good density of 5,000 vines/HA); Donnafugata, “Tancredi” Sicilia IGT (a blend of Nero d’Avola, Cabernet Sauvignon, Tannat and other grape varieties, with scents of roses, cherries, leather, tobacco, chocolate – a density of 4,500 to 6,000 vines/HA is another very good feature worth pointing out).

Enjoy, and as usual let us know by leaving a comment below if you happened to try out any of the wines mentioned above or should you wish to suggest a different pairing!