2016 FORADORI TEROLDEGO

The exceptional Loreto “cru” of Barbaresco is the source for this most profound wine of the De Forville estate. As with the Barbaresco “Normale”, the juice is fermented in stainless steel and then racked into large oak “botti” for about two years of aging before being bottled. Vines are approximately 35 years of age (as of 2011). More full-bodied and dense than the “Normale”, the “Loreto” also has additional aging capacity.  – Neal Rosenthal, Importer

“This wine is known in our winery as “Il Mario”. It is the best quality possible of Schiopetto wines. In Gorizia, in 1954, the local Curia planted Friulano vines and some Riesling ones. It did so in the best side of the vineyard: the southern. A representative, superb wine that can only be produced in stainless steel tanks in the best vintages.”

Pale yellow tones with golden reflexes

Elegant and delicate nose at first glance with ripe fruit flavors then followed instead by sweet notes of almond and custard.

Elegant on the palate, yet warm and full-bodied, all is balanced by notes of fruit, pear and quince over all, with fresh and intense final. Good minerality.

A wine produced exclusively from the Gaglioppo grape (on occasion perhaps 5% Greco Nero may find its way into the blend), the Dom Giuva again captures the power of this dark-skinned and lusty grape while maintaining a scintillating brightness that keeps the wine surprisingly fresh. A wine of great length and persistence whose mark of distinction and class is best expressed by the hint of bitter cherry in the finish. The tannins are forceful yet graceful with a grainy texture and lush ripeness.

The Sisters of the Cistercian order at Monastero Suore Cistercensi live and work at their monastery in Vitorchiano, ninety minutes or so north of Rome in the Lazio district. Here at this quiet religious outpost eighty women of this religious order work vineyards and orchards and gardens organically. Under the guidance of Bea, they produce two wines as honest and sympathetic and gracious as they are.

The vineyards are planted to a series of four essentially local white grape varieties: Malvasia, Verdicchio, Grechetto and Trebbiano.

The Ruscum: is a blend of four grapes (Trebbiano, Malvasia, Verdicchio and Grechetto) and, in this instance, the juice is left to ferment on the lees for a period of two weeks or more, extracting all of the flavors, colors and textures of its fruit. The result is a wine of often deep golden color and penetrating minerality with hints of herbs, particularly anise, and wild flowers. There are approximately 4000 bottles produced annually of this cuvée, the overwhelming majority of which comes to the USA.

Oseleta is an indigenous Veronese grape variety. The earliest available records of Oseleta date back to the late 19th to early 20th century. These references exalted the variety’s analytical characteristics (and especially its polyphenolic content) but advised against its use because of its low yields. It is to be found sparsely planted around the historic vineyards of the Valpolicella area, and it is only in the last 15 years that there have been vineyards dedicated to Oseleta. At present there is probably a total area of 10-12 hectares (25-30 acres) of Oseleta being cultivated in the whole of the Valpolicella zone, but it is used as a blending grape. Our motivation to make a 100% Oseleta was to express this varietal’s characteristics and full potential of an indigenous grape that is dif erent from (yet in no way inferior to, if not in terms of its yield) other, better-known varieties. Moreover, Oseleta forms an integral part of our historic viticultural heritage, and this is very much in line with our declared aim of being constantly innovative whilst respecting and celebrating our historical traditions. It produces wine that is undoubtedly long-lived.

Gravner’s Ribolla Gialla Amfora’s copper-orange color is completely unique in the wide world of contemporary wine. There’s a luminous brightness to the wine’s appearance that defies its many years of age. Matured in clay amphorae, this pure expression of Ribolla Gialla delivers a softer approach than Gravner’s Breg (a white blend) and amazingly intense aromas of resin, pine nut, caramel, graham cracker and candied fruit. Firm structure and determined flavors mark the long close. You can drink it now or hold 10 more years.