" We don't sell the wine without touching the vine "
Wine from Fattoria La Torre
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La Torre farm takes its name from the antique 10th Century Medieval tower, which has been skilfully refurbished and even today is the distinguishing feature of the rural village, La Villa, located in the hills of San Gimignano, in the centre of the most suggestive and fascinating landscapes on earth: a land of vineyards and olive groves.
Owner: Enrico Angiolini
Winery Philosophy: The Vernaccia of Enrico Angiolini is estate bottled and estate produced and made with 100% Vernaccia. It has a seductively floral bouquet, a clean slightly flinty taste and a finish that is long and satisfying. The body is rich and velvety. The change from DOC to DOCG and the more stringent restrictions have not changed the way Vernaccia is produced at La Torre as Angiolini has always imposed strict quality controls. His is the style of Vernaccia that Michelangelo must have had in mind when he demanded several cases as part of his payment while painting the Sistine Chapel.
Vernaccia di San Gimignano was the first DOC in Italy for white wine and had a much more widespread recognition in the past than it does today. The Vernaccia of the past was a light golden-colored wine, full-bodied, rich and round, with a special freshness and elegance. This description alone gives the impression of a wine that can age and, in fact, Vernaccia di San Gimignano is the only Italian white wine that has the right to be called Riserva if aged for 1 year. Greed, over-production and poor administration has begun to wear away at the image of this wine and the traditional style that brought it so much acclaim in the past.
Winery Acreage: 350 hectares, but only 42ha under vine.
Varietals Produced: Vernaccia di San Gimignano
Winemaker: Enrico Angiolini
The fame of this varietal (100% Vernaccia) is as much tied to the city from which it comes as to the wine itself. San Gimignano is a beautiful Tuscan town renown for its towers. In a great show of one-upmanship during the 10th Century the inhabitants constructed 72 towers each one more beautiful and higher than the other. Today only 14 of those towers remain and one is on the 350 hectare estate of Enrico Angiolini, 42 of which are under vine. Angiolini is a traditionalist and he believes that more than just the fame of this city should be tied to the wine. He fought hard to see that the wine bearing the San Gimignano name is from grapes grown and bottled within the confines of the community. He was successful not only from blocking large Chianti houses from bottling Vernaccia outside the zone, but he was also responsible for its receiving a DOCG, Italy’s second white wine to be so honored.
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Gaja Costa Russi Nebbiolo is made from 100 percent Nebbiolo.
Costa (Italian for the side of the hill facing the sun) Russi (the nickname of the former owner) is ruby red in color, with a captivating aroma of blackberries, violets and roasted coffee beans. The purity of the palate is layered with dark fruit flavors and complex tannins.
STYLE: Complex, Elegant
FLAVOR: Blackberry, Violet, Roasted Coffee Beans
Review:
The 2016 Barbaresco Costa Russi is a more floral, sappy Barbaresco, offering textbook notes of black cherries, rose petals, sappy herbs, and violets. It's one of the more vibrant, juicy, and perfumed wines in the lineup and has medium to full body, bright yet integrated acidity, and the same incredibly polished yet certainly present tannins found in all these 2016s. This is another elegant 2016 that never puts a foot wrong.
-Jeb Dunnuck 98+ Points
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- Antonio Galloni 98
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-Wine Spectator 97 Points
Croix Senaillet Macon-Davaye is 100 percent Chardonnay.
Pale brilliant yellow color. Fresh nose of citrus fruits (lemon, grapefruit). Mineral and salty notes on the palate. Fresh, supple and harmonious in the mouth.
Produced from 7 different parcels of vines spread over 3.77 hectares, planted on clay and limestone based soils. Average age of the vine is 28 years. Careful vinification. Minimal intervention in the vinification process. Modern equipment (pneumatic press, thermo-regulated tanks). Each parcel is harvested at full maturity. Destemming, slow press, slow fermentation, malolactic fermentation, aging on the lees.
Excellent as an aperitif and pairs well with grilled fish and Asian food.
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