SelectioNaturel Tasting w Eric Brown at Vinoteca

SelectioNaturel tasting w Eric Brown

@ Vinoteca 

Eric & Matt

a Friend & Susan (one of our TWITs)

SelectioNaturel tasting w Eric Brown:  

NV Cellario È Bianco! Vino Bianco (1 Liter) (2017)

Vinified in stainless steel, this blend of organically farmed Arneis from Roero with a dash of Muscat, is a lively white with enough flavors of stone fruit, citrus, and minerality to satisfy just about all white wine drinkers. The fresh acidity makes it a highly versatile white and the one liter bottle under crown cap pretty much of makes it the perfect pool/patio wine!

NV Cellario È Grino! Vino Rosso (1 Liter)  (2017)

This organic Italian guzzler is made of 100% Grignolino vinified in cement tank by Dolcetto masters, Fausto & Cinzia Cellario. Grignolino is a native Piedmont grape that yields lighthearted, fruity, ruby-colored reds. This juicy summer red is perfect for fans of Beaujolais/Gamay, Poulsard from the Jura and other northern Italian light reds like Schiava...also in one liter bottle under crown cap!

NV Furlani Rosato Frizzante Trento

Sparkling rosé (Pet-Nat) made from traditional Trentino grapes including Pinot Nero and spontaneously fermented in cement before racking into 54-liter demijohns for about seven months. It is bottled with a bit of the remaining residual sugar leftover from the shutdown of Initial fermentation with the arrival of winter temperatures, allowing for bottle re-fermentation. The whole process is done without any temperature control or sulfur additions and the wine is not fined or disgorged. These folks make some of the best sparkling wines in Italy!

2017 Lamoresca 'Nerocapitano' Terre Siciliane

Nerocapitano is the local name for Frappato and Filippo’s vines are surrounded by wild mint, oregano, dill, and a 300 year old carob tree, all of which seem to find its way into the wine via wonderful aromatic lift. The wine is made from some 40 year old Frappato vines and others that were planted in 2005 from cuttings that came from COS in Vittoria. The fruit is hand harvest in mid-September through mid-October. Spontaneous fermentation takes place in plastic “tini” without temperature control, with maceration on the skins for four days and natural malolactic fermentation before maturing in cement vats for twelve months.

2016 Cantina Ribelà ‘Rosso’ Lazio 

This red is made from 100% Cesanese, one of the rediscovered red grapes in central Italy. It comes from Lazio—the wine region of Rome, and is farmed biodynamically in a "secret garden" vineyard in Frascati on sandy, volcanic soil with southern exposure. Chiara Bianchi and Daniele Presutti are young growers, both Roman born and raised, that made their first vintage in 2014, Chiara (a former philosophy professor) and Daniele (a former architect) are making wines with real balance, freshness with incredible texture. The Rosso is fermented spontaneously in stainless steel vats and macerated on the skins for ten days before six months of aging in resin (fiberglass) tank.