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Angiolino's vines on volcanic soil in the Veneto<\/p><\/div>\n

Angiolino’s philosophy is carried through to the cellar where his wines spontaneously ferment with only indigenous yeasts.\u00a0 He doesn’t control temperature during fermentation, he uses no enzymes nor sulfur and bottles without fining or filtering.\u00a0 To quote Angiolino “The big difference between the majority of vine growers and my vine growing is my great respect for nature and that means no compromise.\u00a0 I accept and defend what the land gives me without correcting, adding or subtracting to get more.\u00a0 In the cellar I think the difference is even greater, some producers with the excuse of protecting or enhancing came to use six to eight chemicals added to the must or the wine, I disagree”<\/p>\n

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Angiolino's Garganega grapes air-drying for his Recioto wine<\/p><\/div>\n

Angiolino makes both red and white wines. His whites are made with the Garganega and Trebbiano grapes.\u00a0 The reds are made with Cabernet Sauvignon & Merlot mostly, but also with the Tocai Rosso (Grenache).\u00a0 He is also one of the few in the world who make a natural sweet wine. A wine made with 100% dried Garganega grapes that is fermented with only indigenous yeasts, not filtered or fined and not sulfured.\u00a0 This Recioto is a magnificent accompaniment to cakes and ice cream.<\/p>\n

The wine for this tasting note is 100% Merlot.. Yes, Merlot. But, not the jammy, silky 14.5% Merlot we got bombarded with in California in the 80’s & 90’s.\u00a0 This 12.5% Merlot is more reminiscent of something more rustic, something like you might find on the right bank in Bordeaux.\u00a0 No, this is not a Bordeaux, but it’s not your California Merlot Either….read on..<\/p>\n

The Merlot grapes for this Rosso Masieri wine come from a single vineyard at the foot of the Gambellara hills.\u00a0 The fermentation occurs in open-top wooden vats with 3-4 punch-downs a day.\u00a0 After the 12-15 day fermentation, the skins are left to macerate with the juice for a further 10 days or so.\u00a0 The wine is then racked to separate the liquid from the must.\u00a0 Then wine is transferred to steel where it rests until bottling.\u00a0 This wine was bottled May 21, 2010.<\/p>\n

$\"\"$ <\/a>Date Tasted: <\/strong>July 29th, 2010 20:30 (8:30pm)<\/p>\n

Appearance:<\/strong> dark purple with pink edges \u2013 very young<\/p>\n

Nose:<\/strong> Black currants and green leaves, plums, morel cherries & black berries. Dark fruit dominated. Although I don\u2019t really find any red fruit, the wine smells very fresh and vibrant.\u00a0 Some intriguing green notes, like fresh green peas.\u00a0 Red apples start to emerge at 21:15<\/p>\n

$\"\"$ <\/a>Palate:<\/strong> A slight tingle as the wine hits the tongue, but not CO2, rather minerals that dance on the tongue. Dark fruit dominant with some green notes which I attribute to more of a salty, minerally component.\u00a0 Medium plus intense fruit with medium level tannins. The medium plus acidity carries the wine to a long, salty, mineral finish with slightly dry,\u00a0 bitter tones.\u00a0 Extremely well structured and balanced with well-integrated alcohol.\u00a0 Slight pepper notes also found after a half an hour.<\/p>\n

$\"\"$ <\/a>The strong points of this wine are the superb balance and structure. I particularly like the salty, mineral finish which I have come to expect in Maule\u2019s wines.\u00a0 I would have to say that this wine is extremely delicious and drinkable. \u00a0 This is not your ordinary Merlot, rather a true expression of Merlot growing on volcanic soil in the Veneto. And a bargain at around 165 Norwegian Kroner.\u00a0 Oh, did I mention that this wine was mineral? \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"