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Cortese
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Cortese is an Italian wine grape variety used to create white wines. Earliest records of Cortese date to 1659 in Montaldeo and note that all vineyards were planted with the Cortese or Vermentino variety. Cortese was widely planted in the 1800s in Piedmont due to its ability to withstand disease and to produce high yields and good quality wine. Wines containing the Cortese variety are medium bodied wines with notes of lime and greengage. Some vines grown in cooler regions tend to produce very acidic flavors, but producers have found a way to mellow the tone of the wine with oak barrel fermentation. The taste of the Cortese white wine is said to be a signature Italian taste, with pleasing aromas and light flavor. The wines are typically higher priced due to the location of Piedmont, where the wines are produced. Growers, however, have planted Cortese in California, although the amount planted is quite small. Cortese is mostly linked with the Cortese di Gavi wine that is created in the area of Alessandria. The grape has a moderate level of acidity and a light flavor, and is paired well with seafood dishes. In restaurants in Genoa, the wine is paired with fresh seafood from the Lingurian coast. Cortese is also used to blend with the Bianco di Custoza.
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This 100% Cortese white offers fruity aromas intertwined with hints of daisy and acacia flowers. Fresh and elegant on the palate with charming citrus notes.
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Argot Napa Cabernet Sauvignon Sugarloaf Vineyard is made from 100 percent Cabernet Sauvignon.
Sugarloaf’s terroir continues to impress with its expression of classically-styled Napa Valley Cabernet Sauvignons — impeccably pure black and red fruit character; broad, rich, perfectly ripe tannins; classic Napa Valley notes of cigar leaf, eucalyptus, and freshly-tilled earth; and definitive complexities of clove, all-spice and bay leaf. Having assessed past vintages with a few years of age, we have come to greatly value the significant reward Sugarloaf delivers after a few years in the cellar.
From Block 6, an acre of fiercely steep, ferociously rocky hillside, located in Napa’s far south-eastern foothills, deeply affected by the cooling influences of San Pablo Bay. One of the latest harvests in all of Napa Valley each vintage. Mother Nature was kind to this site in 2019, being our most bountiful year here ever. With perfect set, and vines displaying great health, this normally stingy hillside delivered superlative quality, without restraint of yield. After a slow start in the Spring, 2019’s particularly warm September and October played beautifully to the vineyard’s strengths, and delivered a classic Halloween-time harvest.
Review:
"It is not often that you see a 100% Cabernet Sauvignon coming from this rising star, cooler-climate vineyard in south Napa. This wine comes exclusively from the low-yielding, steep, rocky "Block 6." Deep purple-black in color, the 2019 Cabernet Sauvignon Sugarloaf Vineyard needs a little coaxing to reveal wonderfully pure scents of blackcurrant cordial, juicy blueberries and ripe blackberries, plus suggestions of iris bulb, dark chocolate, molten licorice and cedar chest. The big, rich, seductive, full-on full-bodied palate is laden with ripe, energetic black berry layers, framed by firm, ripe, grainy tannins and seamless freshness, finishing long and perfumed. A stunning, true-blue Napa blockbuster with its own very evocative signature, this comes highly recommended! 175 cases were made. - Lisa Perrotti-Brown"
- Robert Parker's Wine Advocate (November 2021), 97+ pts
Gambellara Lessini Durello Spumante Brute is 100% Durella.
Color: Soft and bright straw yellow
Bouquet: A citrus fresh fruit bouquet
Taste: Slightly acid, fresh, with green apple hints
Perlage: A fine and persistent perlage
The grapes are collected and transported to the winery in small trailers to prevent the grapes from being squashed, then follows immediate separation of the skins from the stalks purifying of the must and long fermentation at 18 °C.
This is a Charmat method (The secondary fermentation didn't take place in the bottle, but in a vat, which makes it slightly different than the Champenoise method used in Champagne).
To serve with seafood starters, soups, egg dishes, shellfish, seafood and white meat. Very good as aperitif. The perfect match is with the "Baccalà alla Vicentina", the traditional dish of our land.
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