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.
This Syrah is a team favorite. It’s rich, ripe, and finishes dry with very smooth tannins. It is our ‘gaux-to with red meat or really anything off the BBQ.
Biodynamic farming practices, no fining or filtering, native yeast fermentation and only 125 cases produced.
This “Tuesday night” Pinot Noir from Athlètes du Vin is lively, fresh, and noted with a subtle earthy funk. The wine was made from sustainably-farmed fruit and native yeasts in the heart of the Loire Valley and is definitely best served slightly chilled. Minimal sulfur added and only 5,000 cases produced.
We say Tuesday night wine, though what we really mean is that this bottle is perfect for popping and sipping on the fly any day of the week.
Extremely limited availability! Emidio Pepe has a cult following for his non-conventional winemaking techniques that have made the estate and wines legendary. Major wine publications have anticipated that this wine will reach its peak drinking window from 2013-2031 – meaning now’s the time to jump!
Organic farming practices, hand-harvested, native yeast fermentation, no additives and no added sulfites.
This is one of the best natural wine producers out of Beaujolais. His Cru Beaujolais is light bodied, vibrant, and extremely fresh! Best served with a slight chill.
Organic/biodynamic farming practices, hand-harvested, native yeast fermentation, unfined/unfiltered, and no sulfites were added. Only 625 cases produced.