Cellar Tastings

The mythical Super Tuscan wine estate of Sassicaia is located in Tenuta San Guido, Italy.
Sassicaia is produced by the Incisa della Rocchetta family. The family’s history has played an important role in high society since medieval times, and particularly since the Renaissance of Italy. During the peak of the Austro-Hungarian Empire, one of the Incisa ancestors, Leopoldo, retired from a high ranking military position. He decided to take up winemaking on his family vineyard. He planted rare Italian and foreign vines, in an innovative move which today are a point of reference in oenology.

Mario Incisa, heir of Leopoldo, got married and began a stud farm on the land and began experimenting more dramatically with the foreign varieties. Despite local protests, he diligently kept experimenting with these foreign varietals (namely Cabernet Sauvignon and Merlot) and improving his wines. He planted more low yielding vineyards on the family estate and after years of hard work and international acclaim (while the local regulatory board ignored their wines), Sassicaia was eventually awarded its own DOC, DOC Bolgheri Sassicaia.

The Sassicaia estate is about 2500 ha in area and is very diverse in terms of tierra and use. Two thirds of the area is left to the forest, 150 ha is used for a horse training center, and 50 ha are used for olives and cereal. Less than 2.5% of the land, approximately 75 ha is used for winemaking. Sassicaia is located between the Tyrrhenian Sea and the hills behind Castle Castiglioncello. The land altitude is more than a thousand feet above sea level. Protected from the winds by the hills and Mediterranean climate provided by the proximity to the sea add to the altitude to make an ideal microclimate. Tenuta San Guido is split up into varying vineyards with diverse altitudes above sea level.

Vineyards planted as ‘cordone speronato’ produce about 5000 kg of grapes per hectare. 85% Cabernet Sauvignon and 15% Cabernet Franc is planted. The harvest in September is followed by a 12-14 day fermentation process. The wine is aged in French oak for 24 months for Sassicaia wines and 12 months for Guidalberto wines. After bottling, they are kept in the cellar for another 6 months before being released to market.

History of Super Tuscans

The history of the Super Tuscans begins with the DOC installation in the 1960’s. The big names in Italian wine were being black marketed by lesser quality vineyards and taking away the prestige. These new laws didn’t stop the black market so in 1970 a group of Tuscan winemakers began to experiment with the French grape varieties and new methods. Their wines were so new and innovative that the DOC laws labeled them ‘Vini da Tavola,” Table wines. These wines were at the low end of the DOC hierarchy, yet some of the best (and most expensive) wines in Italy. Their prices were 10 to 20 times higher than the other wines in their appellation.

Wines of Sassicaia
Sassicaia wines are a rare and wonderful twist on the traditional Tuscan and Piedmont varieties, which concentrate on Italian grape varieties, namely Sangiovese and Nebbiolo. Sassicaia has added French varieties to enhance its character towards that of an “International” Cabernet Sauvignon taste. The decision to plant Cabernet was because of its aroma enhancing qualities and because of the grape’s affinity for the terroirs found on the Sassicaia estate. Tenuta San Guido has gravel soils similar to Graves in Bordeaux.

Visiting
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Italian consumers did not incite huge demand for these wines as they were used to the light local Tuscan varieties. The Sassicaia wines also took more time to mature. From 1945 to 1960 Sassicaia was only drunk on the estate itself. A small number of cases were stored in the cellar, and it was discovered that they greatly improved with age. In 1965 more Cabernet Sauvignon and Cabernet Franc varieties were planted and all of the wine produced on the estate became known as Sassicaia. The 1968 vintage was the first sold on the open market and was received very highly. The cellars began to modernize, controlling temperature, using stainless steel for fermentation and French oak for aging. Sassicaia became the first recognized Italian winery abroad. Sassicaia wines are now among the elite wines of Italy and in wine collector’s cellars all over the planet.

Contact Information:
Compagnia Italiana Terreni Allevamento E Impianti C.I.T.A.I
S.P.A
Loc. Le Capanne n. 27
57020 Bolgheri, Italy

Phone: 0039-0565-762003
Fax: 0039-0565-762017

Web: www.sassicaia.com
Email: info@sassicaia.com


Technorati Profile

Planeta is a fabulous family owned Italian winery located in Sambuca di Sicilia and Menfi, run by Alessio, Francesca and Santi Planeta. It is one of the most highly successful wineries in Sicily, getting top marks from the likes of Wine Spectator and Wine Enthusiast. Winemaker Carlo Corino has been celebrated in Italian and international wine publications. This Sicilian winery has also been famous for its eye catching labels and clever marketing campaigns. Planeta was born in 1985 with the desire to seriously put Sicilian wines on the winelover’s map. Planeta’s philosophy concentrated on three main values in regards to its wine production: Promoting the Italian indigenous grape varieties; implementing the use of the best international varieties receptive to their terroir, and restoring the historic Sicilian DOC, which hadn’t been synonymous with quality for some time. Although the beautiful island of Sicily was never revered for its wines (Marsala had fallen into the slightly disgraceful category of “cooking wine”), the local winemakers produced a staggering 12% of the overall Italian wine production. The majority of this wine was bulk wine, until the Sicilian wine renaissance began, with Planeta at the helm.

In 1995 the first vineyards were planted in the province of Agrigento (more famous for Greek temples, than quality wines) and 10 years late the winery construction was complete. The first wines were of international varieties such as Chardonnay, Merlot, and Cabernet Sauvignon partially blended with the indigenous Grecanico and Nero d’ Avola. Now there are 4 wineries and 350 hectares of vineyards planted in the best areas of Sicily.the appellations are I.G.T. Sicilia and D.O.C. Cerasuolo di Vittoria. Planeta’s wines truly show the Sicilian beauty, body, temper, and style. Planeta has been enormously successful and now export to 26 countries worldwide. Apart from their superb wines, they also make boutique extra virgin olive oil, called Olio Extravergine di Oliva Planeta.

Planeta’s Wines:

• La Segreta Bianco - Grecanico, Chardonnay, Viognier, Sauvignon Blanc, and Fiano. Annual production 240,000 bottles
• La Segreta Rosso- Nero d’Avola, Merlot, and Syrah
• Cerasuolo di Vittoria - 40% Frappato, 60% Nero d’Avola
• Alastro - 50% Grecanico, 25% Chardonnay barrel fermented and 25% Chardonnay from stainless steel tank fermentation
• Santa Cecilia - 100% Nero d’ Avola
• Chardonnay - 100% Chardonnay
• Cometa - 100% Fiano
• Syrah - 100% Syrah
• Merlot - 100% Merlot
• Burdese - 100% Cabernet Sauvignon

Contact Details:
92013 Menfi, Italy
(Fax) 091-6124335
Email: planeta@planeta.it
Web: www.planeta.it

Winery Details:
D.O.: Sicily
Founded: 1995
Area under vine: 300 Ha
Grape Varietals: Grecanico , Moscato di Noto , Nero d'Avola, Frappato, Fiano, Chardonnay, Sauvignon Blanc, Viognier, Merlot, Syrah, Cabernet Sauvignon, and many experimental varieties

Pio Cesare is a premium winery located in a quaint valley, positioned between the Alps and Mediterranean in Piedmont, Italy. The estate is close to the major wine epicenter of Alba. It boasts a rugged terrain and a difficult climate, which allow for ideal conditions for grape growing. Pio Cesare is the name for excellence in Piedmont as it is one of the best producers with paramount vineyards. This winery was founded in 1881 and has evolved into a 44.5 ha estate of sprawling perfection.

Today Pio Cesare is run by a fourth generation Pio. Pio Boffa leads the family in modern winemaking techniques with minimal intervention into the natural processes. The winemakers are Paolo Fenocchio and indeed Pio Boffa. The beautiful cellars in Alba are built on ancient walls, constructed by the Romans 2000 years ago. Cellar structure, maceration length, fermentation separation, grape selection, aging and bottling are determined by the type of wine rather than by market demand. The care lies within respect for tradition and the grapes. This attention allows Pio’s wines to vary in weight, ageability, and approachability. The Barolos are blended from several vineyards, which is a tradition begun when the winery was founded in 1881 and continues today. The best Barolos, especially single vineyard are very limited. Pio Cesare is able to produce more than 6000 cases a vintage. The only modern changes made by Pio Boffa involve winemaking techniques. For example, the trend toward younger Barolos has led the winery to experiment with techniques to make wines lass require less ageing. Relationships with the grape suppliers are very strong having lasted at least 50 years from the time of the original Pio Cesare.
The wines of Pio Cesare truly are legendary and include: Barolo Ornato (Ornato is the name of the single estate which provides Nebbiolo from two vines), Barolo (made with 100% Nebbiolo of course, with extended maturation in oak), Fides Barbara (Serralunga d’ Alba Barbera, aged 20 months in oak), Il Bricco Barbaresco (Il Bricco is the name of the estate vineyard for this single vineyard Barbaresco only released in top-quality vintages), Barbera d’Alba (quintessential Barbera), Dolcetto (Grown in selected vineyards around the village of Treiso, Monforte d’Alba, Serralunga and Madonna Como d’Alba) and zippy Gavi (made with Cortese grapes).

Pio Cesare Barolos are characterized by 50% of grapes from their own Ornato vineyard supplemented by vineyards from Serralunga. The high terrain and sloping vineyards add to the tannin and aging potential of the grapes. Pio Cesare’s wines are limited by its high standards and convictions for the finest quality wines.

Contact Information:
Pio Cesare
Via Cesare Balbo 6, Alba (Cuneo)
12051
Italy

Phone: +39-0173 440386
Fax: +39-0173 363680

Email:piocesare@piocesare.it
Website www.piocesare.it

Penfolds Grange began its regal reign as Australia and Penfold’s most prestigious red wine, during the 1950s. Made from super quality grapes from the Barossa Valley, Grange is considered to be Australia’s best wine. The first vintage of this now mythical wine was 1951. For the past four decades, Grange has been holding its own as an internationally respected and collected wine and at the highest rung of Australian wines. This rich textured wine is fruity and complex. It requires medium to long term cellaring to develop its true character. When Grange first came on to the market, it was considered by unsophisticated wine drinkers to be undrinkable (as it was so highly tannic and powerful) and the whole project was almost disregarded. Thankfully, in 1962 after ten years of peaceful aging, Grange came into the spotlight again as the wine had developed into something utterly sublime. Grange was from that point, in all the wine competition circuits and became the darling of wine journalists.

Today, Grange represents an Australian icon of tradition and innovation. It forgoes trends and remains high in quality and integrity standards. It has, in fact, become the Australian standard to aspire to. The 1990 Vintage Grange was name by Wine Spectator as the ‘best red wine in the world.’ It received many more awards such as for its 1955 Grange Hermitage, and for being one of the twentieth century’s top wines. It was the first wine outside California and France to take the wine of the year recognition in 1990. Interestingly as well, on April 3, 2001 Penfolds Grange was made a heritage icon by the National Trust of South Australia.

Grange has proved to be almost unbeatable, whether young or old. It has received 126 gold, 76 silver and 42 bronze medals, as well as 28 trophies and seven championship awards over the past 42 years. Grange has also brought home two Jimmy Watson trophies which usually go to wine of very different styles.

James Halliway, Australia’s most famous wine expert, says this about the 1998 Grange:

“The hype and astronomic auction prices for the Imperial bottles of this great wine are already part of history. Deep purple-red, it oozes blackberry, blackcurrant and licorice from every pore, the palate a sumptuously smooth velvet cushion of small black fruits. It will outlive anyone who can afford to buy it.”

This is going to be one of the legendary Grange offerings that will take its place alongside the 1986, 1976...In the mouth, it is absolute perfection, seamless, with extraordinary sweet tannin, well-integrated acidity, sensational extract, and just layer upon layer of blackberry and cassis fruits that stain the palate and fill the mouth. Its harmony, freshness, and remarkable length (nearly a minute) suggest an all-time classic and another legend.

Other Penfold’s Wines Include:

• Grange - 100% Shiraz, 17 months in oak
• Bin 757 Cabernet Sauvignon - 100% Cabernet Sauvignon, 14 months in oak
• Magill Estate Shiraz - 100% Shiraz, 14 months French and American oak
• St Henri Shiraz - 100% Shiraz: 14 months in oak
• Bin 389: Cabernet Shiraz - 50% Cabernet Sauvignon, 50% Shiraz- 13 months in oak
• Bin 407: Cabernet Sauvignon - 100% Cabernet Sauvignon 12 months in oak
• Bin 138 Old Vine - Grenache, Shiraz, Mourvedre Grenache, Shiraz, and Mourvedre; 15 months in oak
• Organic Cabernet Merlot Shiraz - Cabernet Sauvignon, Merlot, and Shiraz. 8 months in oak
• Rawson’s Retreat Red - 100% Merlot

Contact Details:

Penfold Winery
403 Pacific Highway
Artarmon NSW 2064
Australia
(Tel) + 61 2 9465 1000
(Fax) + 61 2 9465 1181
Web: www.penfolds.com.au

The Tuscan villa estate winery at Argiano is achingly gorgeous, with buildings dating back to 1570. Founded by the Pecci’s, an aristocratic noble family from Siena that received the villa as a dowry from the Grand Duke of Tuscany in 1574, Argiano has changed ownership throughout the centuries. It has always stayed in the hands of aristocrats and indeed is owned today by the countess Noemi Marone Cinzano. The Argiano winery is located on a classic Tuscan hilltop, about 6 miles from Montalcino, an ancient roman village. Montalcino, as wine lovers know, is famed for its Brunello di Montalcino wines, and the Brunellos made by Argiano are considered to be some of the best in the world.

This area around Montalcino (which is about one hour inland from the Tuscan coast) provides the perfect microclimate for the international varietites such as Cabernet Sauvignon, Merlot, Syrah, and Sangiovese. The foreign varietals are rather new experiments that have produced some splendid results. The Argiano vineyards are divided under five plots: Brunello di Montalcino, Rosso di Montalcino, Sant’ Antimo Rosso, Sant’ Antimo Merlot and Sant’ Antimo Cabernet Sauvignon. The winemaker, Dr. Giacomo Tachis, is legendary in Italy and abroad. Mr. Tachis’s resume includes winemaking at Sassicaia, Tignanello and Solaia, and he is considered to be one of the best Oenologists in Italy.

Countess Noemi Marone Cinzano changed the Argiano winery’s emphasis to one of higher quality and personality when she took it over. She placed Sebastiano Rosa in charge of the operations of the estate. Rosa is a very well rounded man having spent six years at University of California at Davis, worked two years for Chateau Lafite Rothschild, and three at Sassacaia, he brings a strong level of knowledge and experience. He is actually the nephew of Sassicaia’s Marchese Incisa della Rochetta. Argiano is, today, one of the super premier producers of Brunello di Montalcino, and their second wine Rosso di Montalcino is incredibly good value for money. The Argiano estate not only cultivates grapes but also olives, making premium extra virgin olive oil with the Argiano brand. The olives used are Frantoio 70%, Leccino 30% and are considered to be two of the best types for producing excellent olive oil. There are two Super Tuscan wines made n the Argiano estate as well, Solengo and Suolo (Suolo being the pricier), which have been met with huge success internationally, particularly in the US.

Considering its first vintage was in 1995, this is a super Tuscan red that seems to have come out of nowhere to reign as one of the great wines of Italy. It is the brainchild of veteran enologist Giacomo Tachis... And it comes from a superb estate for Brunello di Montalcino, Argiano. The wine is a Bordeaux-style blend of Cabernet Sauvignon and Merlot (originally, small amounts of Syrah and Sangiovese were also included). The grapes come from a vineyard on the property called Solengo, which encompasses about 12 acres. It has a perfect south-facing exposure to the sun. The yields are kept to less than 2 pounds of grapes per vine to ensure optimum ripeness and concentration. "Nothing but the best for our Solengo," says Sebastiano Rosa, manager of the Argiano estate.’ – Wine Spectator Magazine (97 points)

Argiano's Wines:

• Brunello di Montalcino DOCG - 100% Sangiovese, 12 months in French Oak, 14% alc
• Rosso di Montalcino DOCG - 100% Sangiovese, Ageing in French Oak, 14% alc (second wine)
• Solengo (Super Tuscan) IGT - Cabernet Sauvignon, Merlot, and Syrah, 14 months in oak, 13.5% alc
• Suolo (Super Tuscan) IGT - 100% Sangiovese, 40 yr old vines, 15 months in French Oak,only 3,000 bottles made

Contact Information:

Loe. Argiano 53024 Montalcino
Phone: + 39 0577-844037
Fax: + 39 0557-844210
Email: argiano@argiano.net
Web: www.argiano.net

The Antinori Winery has been family run since 1385. For the past 600 years this Tuscan gem has been making super quality, innovative wines. Twenty-six generations of Antinoris have managed the operations and business procedures of this prestigious Italian winery. Today Marchese Piero Antinori is the director of the winery, assisted by his three daughters. The most famous Antinori wines are their “Super Tuscans” (premium quality wines blended with non traditional grape varieties such as Cabernet Sauvignon), Solaia and Tiganello. These wines, along with Sassicaia are some of Italy’s best, and certainly most expensive wine.

Marchese Piero quotes, “ancient roots play an important role in our philosophy, but they have never held back our spirit of innovation”. Quality, tradition, and a spirit of innovation are the bottom line of this family and there wines. The area of Tuscany and Umbria are perfect microclimates suited for winegrowing. There experimental methods with clones, growing and fermentation methods, and vinification techniques. The Antinori’s have been a major influence in Italian winemaking and the regulations on the Italian wine industry. These wine have unique complexity and personality, with defined elegance. Antinori has 3 estates in Tuscany (including premium land in Bolgheri, Maremma) with a total of 618 acres of vineyard. There is also a vineyard in Umbria with 350 acres. Varieties include Trebbiano, Grechetto, Chardonnay, and Sauvignon Blanc. Antinori also invests in international wine producing areas such as California and Hungary.

The Antinori wine profile includes:

• Solaia (one of the Flagship Super Tuscans, made with 75% Cabernet Sauvignon, 5% Cabernet Franc, 20% Sangiovese and aged in 100% French oak);
• Tignanello (the other “biggie”, world famous Super Tuscan, made with 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc, also aged in 100% French oak);
• Badia A Passignano Riserva (100% Sangiovese. Aged in French oak and further bottle aged for 2 years);
• Tenute Marchese Antinori (90% Sangiovese, 10% Cabernet Sauvignon. Aged in French oak for 14 months and bottle for another year);
• Peppoli (90% Sangiovese and 10% Merlot and Syrah. Aged in Slovinian and American oak);
• Villa Antinori (60% Sangiovese, 20% Cabernet Sauvignon, 15% Merlot, and 5% Syrah. Aged in French, American, or Hungarian oak);
• Guado Al Tasso (60% Cabernet Sauvignon, 30% Merlot, 10% Syrah. 14 months in oak); Scalabrone (40% Cabernet Sauvignon, 40% Merlot, 10% Syrah);
• and Vermentino (zippy white made with 100% Vermentino).

Other wines from Antinori include:

• Bramasole (90% Syrah and 10% Merlot. 14 months in oak);
• Merlot (100% Merlot. 14 months in oak);
• Vino Nobile di Montepulciano (80% Prugnolo Gentile, local anme for Sangiovese, and 20% Complementary varieties. 1 year in oak);
• Sabazio Vino Rosso di Montepulciano (80% Prugnolo Gentile and 20% Canaiolo. 4 months in oak);
• Cipresseto (85% Sangiovese, 15% Canaiolo and other red varietals);
• Capsula Viola (60% Trebbiano, 40% Chardonnay, Pinot Blanc and other complements) and Villa Antinori Bianco (80% Trebbiano and Malvasia, and 20% Tuscan Chardonnay);
• Santa Cristiana 90% Sangiovese and 10% Merlot. Aged in Slovinian oak);
• Aleatico (100% Aleatico) and Pian delle Vigne (100% Sangiovese. 2 years in oak).

Contact Information:

Marchesi Antinori Srl
Piazza Antinori, 3, 50123 Firenze- Italy
(Tel) (39) 55 2359848
(Fax) (39) 55 2359877
Email: antinori@antinori.it
Web: www.antinori.it

Winery Details:

D.O.: Toscana IGT and Umbria IGT
Founded: 1385
Area under vine: 970 acres
Grape Varietals: Sangiovese, Aleatico, Merlot, Malvasia, Trebbiano, Chardonnay, Pinot Blanc,Canaiolo, Prugnolo, Vermentino, Syrah, and Cabernet Sauvignon.

Portuguese gastronomy, while huge in seafood and shellfish, also boasts its fair share of foul dishes. Chicken (Frango) and Duck (Pato) both feature prominently on Portuguese menus. This recipe for Duck Salad is a classic dish, with the complementary flavours of apple and cider vinaigrette creating a sumptuous dish that could be served as an appetizer or as a light summer main course. Duck, traditionally pairs exceptionally well with Pinot Noir (such as Nuits St George, Gebrey-Chamertin, Oregon Pinot Noir, etc), but is also pairs surprisingly well with young Ruby Port. The Portuguese tend to drink Port throughout the meal, rather than just afterwards with Chocolate. The trick is pairing the weight of the dish with the weight of the wine. Why not experiment, and try Port with your main course the next time you prepare duck salad?

Ingredients

• 240 gr Duck Breasts
• 1 dl Cooking Oil
• 200g Croutons
• Cider Vinegar to taste
• Olive Oil, for frying
• 100 gr Cooking Apples
• 25 gr Butter
• 30 gr Sugar
• Salt and Pepper to taste
• Lettuce greens for the salad

Preparation

Season the duck breasts with salt and black pepper. Heat the olive oil in a frying pan and when it is hot, brown the duck breasts. As it gains color, take it off the pan and place it in a preheated oven for 10 minutes. Keep the pan and the fat sweated off on the side. After ten minutes in the oven on medium heat, take out the duck, slice it into strips and sauté it again in the pan with the left over juices from the duck, until it is toasty and crunchy.

In a wide brimmed bowl, place the lettuce greens around, and season with salt, pepper, extra virgin olive oil and cider vinegar. Chop the apples up into small cubes and sauté in hot butter. Add a sprinkle of sugar and cook the apples until golden. Place the hot apple cubes over the lettuce, then placing the strips of duck on top and garnished with toasted croutons.

Try this dish with: Ruby Port

Ruby Port is a blended wine whose deep red color reminds one of the precious stone of the same name. Ruby Port is a young, full-bodied fruity red wine obtained by blending wines from various harvests. Ruby Port is not a vintage wine, it is to be enjoyed young and it perfectly accompanies the savory duck flavours.

Recipe and Wine Info, courtesy of Hélio Loureiro, from this famous chef’s book “Recipes to Accompany Port Wine”, edited by the Instituto do Vinho do Porto.