This lighter bodied example of Valpolicella helps us transition from the lemon butter sauces of summer, to the red sauce/creamy mushroom sauces of fall. The bright red fruit keeps it refreshing, while the savory and herbal elements give it depth. This is our gaux-to Italian red for the season.
Certified organic farming practices, hand-harvested, native yeast fermentation, minimal sulfur addition, woman-winemaker, and only 1,250 cases produced.
Massimago is derived from the Latin “Maximum Agium” which means, the maximum level of well-being. The estate, which is located in the Mezzane Valley, in Eastern Valpolicella, has been owned by the Cracco family since 1883. In 2003, Camilla Rossi Chauvenet took over her mother’s vineyards and property and started her own winery, Massimago. Camilla had studied Agronomy at the University of Padua, so she was well-versed in making wine, but not so much in the creation of a winery. Having good land was a blessing, but with no production facilities or equipment, she had to put everything she had into this endeavor… including her car, which she had to sell to afford a tractor. It is without a doubt that Camilla’s indomitable will has brought her to where she is today.
The Massimago property covers 69 acres, with an elevation of 330 – 1,000 feet above sea level. In 2008, Camilla converted the entire property to organic and was fully certified by 2014. She only uses her own grapes for the production of her wine and vinifies only traditional varieties of Valpolicella. Massimago is very unique in the area as it has it’s own Fruttaio on top of the hill. The Fruttaio is made with recycled wood and arranged to assure the constant airing of the grapes, to prevent humidity stagnation and to permit the gradual change of temperature. A wine relais also lies on the Massimago property for those looking to taste and stay the night. However, there is but one rule… “Leave your anxiety and your shoes at the gate.”
VALPOLICELLA, VENETO, ITALY
Valpolicella, to the northwest of Verona, also has a foothills designation versus the flatter south. The wines will be labelled as either Valpolicella DOC or Valpolicella Classico DOC (foothills). The main grape is the black variety, Corvina. Corvina has a thin skin, moderate color, high acidity, but low-medium tannins. Ever hear of Amarone della Valpolicella? This is a certain style used in winemaking within Valpolicella, made from the Corvina grape, that increases structure and flavor concentration. The Amarone style will be fuller-bodied, high alcohol, increased tannins, and strong concentration of berry and spice flavors.
Alain Burguet is one of Gevreys most well-respected vignerons and Clos de Bèze is his most allocated wine. It is lighter in style, more aromatic, delicate, and approachable than other Grand Crus. It’s a wine of class and grace.
Practicing organic viticulture, converting to biodynamic, hand-harvested, native yeast fermentation, unfined/unfiltered and only 100 cases produced.
This world-class red wine from Emidio Pepe is the benchmark bottle for Montepulciano produced wordlwide. Expect a rich (yet not overripe by any means), multidimensional wine that seriously overdelivers. Major wine publications have anticipated that this wine will reach its peak drinking window from 2013-2028 – meaning now’s the time to jump!
Organic and biodynamic farming practices, hand-harvested, native yeast fermentation, no fining/filtering and no added sulfites.
This wine is for a Pinot Noir oenophile. This comes from an epic estate that has been known for generations to produce wines of quality and consistency. This is drinking beautifully right now and makes for the perfect hostess gift!
Sustainable farming practices
The fruit for this Cabernet Sauvignon was sourced from dry-farmed vineyards on the Western Cape of South Africa. This is a crowd-pleasing, gaux-to party wine. It’s bright, fruit-forward, and the perfect addition to any backyard BBQ.
Sustainable farming practices, minimal intervention winemaking, aged for 6 months in french oak and only 112 cases produced.