Nero di Velluto 2013

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This is the 100% Negroamaro Riserva which fills the palate with rich deep flavors and velvety tannins.  The name is from the beginning of the 20th century when Palumbo, describing the harvest time in Salento, wrote: at the end of September, in the early morning, when the sunbeams filter through the leaves of the Negroamaro vineyards, the riper grape bunches take a typical color resembling black velvet.

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The vineyards are over 80 years old and the harvest is carried out in the middle of October. The best grape bunches are separated from the others and put in small wooden boxes. Then the grapes semi-dry for about 30 days in some well-aired rooms. The drying process reduces the liquid part contained in the berries by around 40 percent.  After the drying process, the grapes are crushed and destemmed softly. The fermentation lasts about two weeks. The resulting wine ages for 12 months in French oak barrels.

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The resulting aromas are blackberries, dark plums, sweet almonds, and hints of cinnamon.  Flavors include blackberries, dark chocolate, and hints of cocoa and black pepper.  Although being very smooth and with velvety tannins, this is a big powerful wine that will complement Filet Mignon, NY Steak, Rib Eye, Roast Beef, Veal Chops, Pork Chops, Duck, Venison, Wild Boar, Asian Beef dishes,  BBQ Pork, smoked brisket, Mexican food such as Chicken Mole, Pork Enchiladas, and Carne Asada. and it would also be delicious accompanying a dessert of hard and rich cheeses.  Aging potential is at least 12 to 15 years and possibly as long as 20 years.

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Pietrafinita 2013

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This is the 100% Primitivo Riserva and it has a perfect balance of rich tannins and acidity.  The name is from the “pietrefinita”, or boundary stones, which have remained for centuries where they had been placed to outline the borders of the vineyards.

 

Vineyards are over fifty years old and are cultivated following the ancient technique known as “head training bush.”  The grapes are hand-picked at the beginning of September and the old vines produce small grape bunches which are left to semi-dry for one month in wooden boxes. After the drying process, the grapes are crushed and de-stemmed softly. The fermentation lasts about two weeks and the resulting wine ages for 12 months in small oak barrels.

 

This complex and elegant wine has aromas of peonies, wild roses, violets, honeysuckle, mocha, soy, and hints of black cherry and licorice.  Flavors include blackberries, raspberries, ripe peaches, dark plums, and with hints of cocoa in the long finish.  Its flavors and medium to full mouthfeel are a perfect complement for Filet Mignon, NY Steak, Rib Eye, veal, pork, lamb, wild boar, venison, sausages, Asian Beef and Pork dishes, grilled chicken, lasagna, grilled vegetables, Mexican beef and pork dishes, and hard cheeses.  Aging potential is at least 12 to 15 years.

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Diecianni Malvasia Nera 2017

 

Aromas include blackberries, dark cherries, dark chocolate, cocoa, and soy.  Flavors include dark plums, dark cherries, dark chocolate, and really ripe blackberries.  Complementing the rich flavors is a light to medium body, perfect balance and acidity, and an interesting and memorable finish that accentuates the rich fruit in this wine.

 

Food pairings would include salmon, grilled shrimp, paella, braised meats, BBQ ribs, roast ham, sausages, beef stew, pasta with meat sauces, cassoulet, Mexican and Asian beef dishes, anything with a Mole or Tamarind sauce, and rich and hard cheeses.

 

Cuccimanne Verdeca 2023

 

Aromas include apricot, pear, golden delicious apples, jasmine, gardenia, narcissus, and hints of cantaloupe.  Flavors include honeydew melon, white peaches, starfruit, Valencia oranges, and hints of apricot and nectarine.  There is a medium to full body, good balance and acidity, and a long and somewhat lush minerally full finish.

 

Food pairings would include shrimp, scallops, halibut, swordfish, clams, mussels, calamari, seafood pasta, risotto, and soups, veal, pork, chicken, white meat and pasta dishes with creamy sauces, vegetable casseroles and mushroom dishes, Asian pork, chicken, seafood, and noodle dishes, creamy yellow curries, Mexican pork, chicken, and seafood dishes, enchiladas, chile relleno, tostadas, green salads, and mild, medium, and creamy cheeses.

 

Terramare Primitivo 2021 

 

Aromas include black cherries, dark plums, blackberries, boysenberries, blueberries, and nectarines.  Flavors include blackberries, blueberries, boysenberries, dark cherries, black currants, and red peaches.  There is a medium body, good balance and acidity, and a long and refreshing medium finish.

 

Food pairings would include Filet Mignon, New York Steak, short ribs, beef stew, lamb chops and rack of lamb, veal chops and sauteed cutlets, pork chops, tenderloin, and shoulder, wild boar, chicken, duck, cassoulet, salmon, swordfish, clams, mussels, pasta with marinara or meat sauce, Asian and Mexican beef, pork, and chicken dishes, lamb curries, pakoras, beef enchiladas, tamales, pork verde, tacos, tapas, charcuterie, and medium to creamy cheeses.

 

Terramare Negroamaro 2021

 

Aromas are of ripe blackberries, figs, and dark cherries along with hints of vanilla, raspberries, ripe strawberries, and rhubarb.  Flavors are of dark cherries, dark plums, blackberries, and blueberries along with hints of thyme and cranberry.  There is a perfectly balanced medium body, good acidity, and a nice finish with sweet and mild tannins.

 

For a red wine with “dark fruit” flavors, the food pairings are remarkably versatile and would include beef stew, short ribs, veal chops, veal stew, pork shoulder, wild boar, pasta with meat sauce, lasagna, mushroom risotto, grilled or braised tuna, salmon, steamed mussels or clams, coq au vin, Asian beef, pork, or chicken stir fry, beef with broccoli, beef teriyaki, Indian Tandoori dishes, mild red curries, beef or pork enchiladas or tacos, beans such as black beans or lentils, charcuterie, and mild and soft cheeses.  

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