Behind the Cork™ - Caldora Montepulciano d'Abruzzo

2020 Caldora Montepulciano d'Abruzzo ($15)

Caldora is located in Abruzzo on the Adriatic coast in East-central Italy.

Caldora has a special arrangement with the many growers who own over 1,500 hectares of land in the two coastal provinces of Teramo to the north and Chieti to the south. The award-winning winemaking team carefully selects the best portions of each vineyard depending on clones, position in the vineyard and age of vines. They then direct the farming of these vineyard rows including reducing the yield per vine, to ensure the highest quality grapes. This arrangement means they are not actually buying grapes, but rather renting vineyards or portions of vineyards.

This wine from Caldora is produced from 100% Montepulciano grapes that are hand harvested and undergo de-stemming, delicate crushing and pre-fermentation maceration to extract color and some tannin.

This Caldora Montepulciano d’Abruzzo is medium ruby in color with aromas of red fruits and spices. On the palate it has rich blackberry and plum flavors, soft tannin, low acidity and a long easy finish.

If you are not already familiar with Montepulciano wines, please checkout this Caldora Montepulciano d’Abruzzo. It’s a good one! Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by González Byass via Donna White Communications

Behind the Cork™ - Corvezzo Pinot Grigio

2020 Corvezzo Pinot Grigio ($13)

Corvezzo is the leading name in organically grown, vegan wines from northeast Italy’s Veneto region.

Founded in 1960, the winery is in the village of Cessalto near Treviso, a sweet spot in the Veneto between the cool Dolomite Mountains and the sunny Adriatic Sea.

Family-owned and run, Corvezzo has the largest acreage in Italy of certified organic Glera and Pinot Grigio grapes. According to owner/winemaker Giovanni Corvezzo, his wines have not only adapted to organic farming - they have thrived, becoming stronger, with better balance and producing higher quality fruit. The signature wine style for him is fresh and bright.

This Corvezzo Pinot Grigio is produced from 100% Pinot Grigio grapes that underwent a soft cold crushing and pressing and were aged in concrete tanks (95%) and oak barrels (5%). It is straw yellow in color with gold glimmers. One the nose it has subtle hints of citrus, lemon and some minerality. On the palate it is light in body with peach, cantaloupe and nectarine, moderate acidity, smooth mouth-feel and just an ever-so-subtle hint of sweetness on the finish.

This Corvezzo Pinot Grigio is great tasting and very affordable, making it a great fit as the Behind the Cork™ Wine of the Week. Cheers!

Behind the Cork™ - Ciliegiolo Wines of Maremma Toscana

Ciliegiolo Wines of Maremma Toscana

The Ciliegiolo (cheeli-oh-JOL-oh) grape gets its name from an Italian word for cherry, a fruit that is prominent in this wine’s aroma and flavor.

Although traditionally used as a blending grape in Chianti, since around 2000 it has been used to make varietal wines.

Here are four fine examples from Maremma Toscana in Italy (left to right in photo):

2018 I Cavallini Ciliegiolo ($14)

This wine is produced from 100% Ciliegiolo from Manciano. It is fermented with indigenous yeast in stainless steel tanks and aged in large oak barrels for 12 months. It is pale ruby in color with a delicate aroma of black cherries. On the palate it has good acidity, nice cherry flavor and just a bit of tartness.

2018 Cantina I Vini di Maremma Albarese Ciliegiolo ($19)

This 100% Ciliegiolo undergoes fermentation with delayed extraction of its delicate color by means of light punch-down of the cap followed by daily pump-over for the second fermentation. It spends six months wood and concrete vessels. It is medium ruby in color with a delicate aroma and some earthiness on the nose. On the palate it has the distinct cherry flavor, moderate tannin and oak nuances.

2019 Sassotondo Ciliegiolo ($26)

This wine is produced from 100% Ciliegiolo that come from two vineyard in Sovana and Pitigliano. Fermentation takes place without the addition of yeast and last 15 to 20 days before being aged for a few months in steel tanks. It is pale ruby in color with a cherry aroma and some dusty earthiness. On the palate has tart cherry flavor, medium tannin and moderate acidity.

2019 Sequerciani Ciliegiolo ($22)

This is made from 100% Ciliegiolo that is fermented by natural methods with no added yeast and aged in concrete and Terracotta Amphorae. It is pale ruby in color with aromas of black cherry and some herbal notes. On the palate you get cherry and black cherry flavors, moderate tannin, medium-high acidity and a bit of tartness on the finish.

Disclosure of Wine Sample Submission: I received these samples at no cost for review. The opinions expressed are entirely my own.

Samples Provided by Francesco Mazzei, President of the ‘Consortium for the protection of Maremma Toscana Wines’ (via ZEDCOMM)

The Ciliegiolo Grape

The Ciliegiolo (cheeli-oh-JOL-oh) grape gets its name from an Italian word for cherry, a fruit that the Ciliegiolo grape resembles in its wine’s aroma and flavor.

Although traditionally used as a blending grape in Chianti, since around 2000 it has been used to make varietal wines that range from light (somewhat like a Pinot Noir) to big and complex.

Wines made from the Ciliegiolo grape tend to be somewhat low-acid and low-alcohol. It does not need much bottle aging and is quite drinkable young.

In Tuscany, Ciliegiolo is now being used to make fuller, more structured varietal wines, especially in southern Maremma Toscana.

Recent DNA analysis has shown that Ciliegiolo and a grape called ‘Calabrese di Montenuovo’ are the parents of Sangiovese, but further testing seems to be needed to definitively determine the ancestry.

Watch for the next Behind the Cork™ Wine Blog that will feature four Ciliegiolo-based wines from Maremma Toscanna. Cheers!

Behind the Cork™ - Alberto Motta Ansonica

2019 Alberto Motta Ansonica ($23)

Ansonica (an-so-NIC-ah) may not be a grape variety that you are familiar with. I was not. And, the wine region of Maremma Toscana in Italy may not be a region you are familiar with. But, both are quite interesting.

When researching the Ansonica grape, I learned that it is also known as Inzolia. Again, probably not a grape you are familiar with. As I learned, Ansonica is a white-wine grape that most likely originated in Sicily that likely found its way there from Greece. And, while it is mainly grown in Sicily, it now also appears in some Tuscan whites. But, it is most famous as one of the grape varieties used in the production of Marsala fortified wines.

This Alberto Motta Ansonica is deep gold in color with an extremely delicate aroma. On the palate, it has a richness to it as well as a faint nutty flavor along with light citrus notes and good acidity on the finish. Maybe the best way to describe this wine is somewhat like an un-oaked Chardonnay. But, of course, different.

This was an interesting little journey into an unfamiliar grape. And, an unfamiliar region. So, check out the Maremma Toscana region of Italy (a sub-region of Tuscany) and stay tuned for a couple more Behind the Cork™ blogs on red wines from this up and coming region. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Francesco Mazzei, President of the ‘Consortium for the protection of Maremma Toscana Wines’ (via ZEDCOMM)