Frederick Wildman Santi Pinot Grigio September 2004
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 Frederick Wildman Santi Pinot Grigio 'Sortesele' 2003
Producer Background: Santi traces its origins to 1843, when Carlo Santi established a wine cellar in Illasi, near Verona and Lake Garda. The original winery, very attractively renovated, still houses the winemaking facilities and aging cellar and stands on the plain below Castello d'Illasi, a ruined medieval fortress. Santi specializes in Veneto and Trentino wines.
Wine Type: Dry White
Country: Italy
Region: Delle Venezie
Vinification: The ripe grapes are picked at the end of September and are immediately delivered to the cellar to avoid the maceration process. Vinification is "in bianco" (without their skins) with cold decanting of the must at controlled temperatures. Selected yeasts are used in order to enhance the varietal aromas of the grape. It is kept in stainless steel until March.
Tasting Notes: Bright straw yellow, elegant, dry and exotic fruits, excellent match for antipasti, seafood, refined first courses, salads, or all by itself!
'Sortesele' is a vineyard divided into many small portions of about 4000 square meters each. From this peculiarity its name is directly derived and in Trentino dialect it means "small parts of vineyard." Situated in the Adige Valley, north of Mezzacorona (Trentino), it covers about 84 acres. The harvest is conducted manually in a scale appropriate for the selection of grapes like Pinot Grigio, which ripen irregularly.
Food Match: sushi, shellfish, fish, chicken, BBQ, Asian cuisine, Antipasto.
Frederick Wildman Santi Valpolicella Classico 'Solane' 2001
Producer Background: Santi traces its origins to 1843, when Carlo Santi established a wine cellar in Illasi, near Verona and Lake Garda. The original winery, very attractively renovated, still houses the winemaking facilities and aging cellar and stands on the plain below Castello d'Illasi, a ruined medieval fortress. Santi specializes in Veneto and Trentino wines.
Wine Type: Dry Red
Country: Italy
Region: Valpolicella
Vinification: Ripe grapes are picked at the beginning of October in "in rosso" with 8 to 10 days skins maceration, natural decanting and racking. They are kept in stainless steel until February. The "ripasso" (the must ferments on the Amarone skins) takes place in order to enrich the structure, the aromatic intensity and the softness. It is aged for 12 months in Slavonian oak, and a short period in new Allier barriques. It is bottled and kept in the cellars for 6 months before release.
Tasting Notes: Ruby red, intense bouquet, cloves, vanilla cherry jam and almonds. Dry taste, full, warm and harmonious with an elegant finish.
Food Match: chicken, pizza, turkey, veal. |
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