MARTA BY THE GLASS LIST

Transcription

1 MARTA BY THE GLASS LIST BOLLICINE Lambrusco di Sorbara, L eclisse, Paltrinieri Emilia-Romagna NV $12/48 Prosecco, La Civetta Veneto NV $13/52 Champagne, Les Terres Fines, Dhondt-Grellet Côte de Blancs NV $18/72 Champagne, Cuvee de Reserve, Pierre Peters Côte de Blancs NV $21/85 Rosé Champagne, Ultradition, Laherte Frères Coteaux Sud D Epernay NV $24/96 Champagne, Brut Rosé, Billecart-Salmon (375ml) Vallee de la Marne NV $58 BIANCO Frascati, Pallavicini Lazio 2015 $11/45 Fiano di Avellino, Ciro Picariello Campania 2017 $12/48 Verdicchio dei Castelli di Jesi, Santa Barbara Marche 2017 $13/52 Arneis, Serra Lupini, Angelo Negro Piemonte 2016 $15/60 Sauvignon, Abbazia del Novacella Alto-Adige 2016 $16/65 Collio Bianco, Keber Friuli 2016 $17/68 Etna Bianco, Benanti Sicily 2016 $18/72 ROSATO Etna Rosato, Graci Sicily 2017 $12/48 Cerasuolo d Abruzzo, Le Cince, De Fermo Abruzzo 2016 $14/56 ROSSO Cornalin, Grosjean Valle d Aosta 2015 $12/48 Chianti Classico, Vecchie Terre di Montefili Tuscany 2013 $15/60 Nebbiolo, Firagnetti, Bovio Piemonte 2015 $15/60 Montepulciano, Dezio, Frattoria Dezi Marche 2014 $16/65 Rossesse, Punta Crena Liguria 2016 $16/64 Cabernet Sauvignon, Rivale, Casanuovo delle Cerbaie Tuscany 2010 $17/68 Terrano, Edi Kante Friuli 2011 $17/68 Etna Rosso, Aetneus, I Custodi Sicily 2009 $19/76 DOLCI Moscato d'asti, Cascinetta Vietti Piemonte 2015 $11 Brachetto d Aqui, Pineto, Marenco Piemonte 2016 $11 Vin Santo del Chianti, Felsina Tuscany 2005 $11 Vino di Visciola, Lucchetti Marche NV $11 Marsala Superiore, 5 Anni, Marco de Bartoli Sicily NV $11

2 LAMBRUSCO DI SORBARA, PALTRINIERI, L ECLISSE, 16 $12/48 (AP) Tasting Notes: Pale in color and light on the palate, notes of tart rasberries, roses, and orange zest. Grape Variety: Lambrusco di Sorbara Region: Central Italy > Emilia-Romagna > Lambrusco di Sorbara DOC Production Notes: Maceration on the skins for three days, alcoholic fermentation in stainless steel, charmat method for secondary fermentation. L eclisse is a special tank selection from the historical vineyard of Vigna del Cristo. Producer Information: Alberto Paltrinieri and his wife Barbara make Lambrusco from 15 ha near Modena in Emilia-Romagna. A third generation winemaker, Alberto focuses on Lambrusco di Sorbara, Lambrusco Salamino, and Trebbiano.

3 PROSECCO, SPUMANTE BRUT, LA CIVETTA, NV $13/52 (AP) Tasting Notes: Light, clean, crisp. Classic Prosecco! Grape Variety: Glera Region: Northern Italy > Veneto Production Notes: Prosecco is made in the Charmat Method, also known as the tank method. Primary fermentation occurs in stainless steel followed by secondary fermentation in closed steel tanks. The wine is then filtered and bottled under pressure. P roducer Information: N/A

4 CHAMPAGNE, LES TERRES FINES, DHONDT-GRELLET, NV, $18/$72 (AP) Tasting Notes: Lean and mineral, lemon meringue, toasted almond. Grape Variety: Chardonnay Region: France > Champagne > Cote des Blancs Production Notes: A pure chardonnay from Cuis in the Cote des Blancs, make from vines averaging 45 years old. Part of the blend comes from a perpetual cuvee started in 1986 that contains wines from every vintage from 86 to present. Producer Information: In 1986, Eric Dhondt and Edith Grellet decided to stop selling off grapes to negociants and started Dhondt-Grellet. Their focus on farming translated into honest Champagnes from great holdings across the Côte des Blancs.Their son, Adrien, at just 25 years of age has now taken over the winemaking and is quickly bringing his family's wines to another level. He has slowly increased the range of Champagnes produced by isolating his holdings across the villages of Cramant and Cuis and bottling pure expressions of Chardonnay.

5 CHAMPAGNE, CUVEE DE RESERVE, PIERRE PETERS, NV, $21/$85 (AP) Tasting Notes: Lemon, pear, and almond. Super smooth and bright. Grape Variety: Chardonnay Region: France > Champagne > Cote des Blancs Production Notes: Cuvee De Reserve is 100% grand cru chardonnay blended from across the Cote des Blancs. 40% of the blend is reserve wine from a perpetual blend that contains wine from vintages dating back to This blending of older vintages with adds complexity and nuance. All of the wines go through malolactic fermentation. Producer Information: Rodolphe Peters is the fourth generation to lead this highly respected grower estate based in the Grand Cru of Les Mesnil-sur-Oger. The house was founded in 1919 and has since expanded its holdings into many of the Grand Cru villages in the Cote des Blancs.

6 CHAMPAGNE, LAHERTE FRÈRES, ULTRADITION ROSÉ NV, $24/$96 (AP) Tasting Notes: Floral, Juicy Red Fruit, Mouth-Puckering Freshness Grape Variety: 100% Munier Region: France > Champagne > Coteaux Sud d Epernay & Vallee de la Marne & Côte de Blancs Production Notes: A blended Champagne of 100% Munier, this wine is fermented and aged in neutral oak barrels and then aged on the lees for 48 months. Producer Information: Laherte Frères was founded in 1889 and sold grapes for many years. Aurélien Laherte represents the seventh generation of his family to grow vines in the area and the third generation since the family began bottling under their own label. Aurélien is particularly interested in natural viticulture. Since 2005, five hectares of the estate have been farmed biodynamically and the other five are farmed organically. While Laherte Frères is technically registered as negociants, this really is grower-champagne. The individual Laherte family members own their own parcels and the estate buys the fruit to create the wine.

7 FRASCATI, PRINCIPE PALLAVICINI, LAZIO, 16 $11/45 (AP) Tasting Notes: Medium + body, lightly waxy texture, ripe citrus and stone fruit. Grape Variety: Malvasia di Candia, Malvasia del Lazio, Bombino, Chardonnay, Greco -Frascati must be at least 50% Malvasia di Candia Region: Central Italy > Lazio > Frascati DOC Production Notes: Before fermentation in stainless steel, the juice is macerated on the skins for about 24 hours to give the wine a bit of texture. The wine is then aged in stainless steel for about 3 months before being bottle aged for 1 month and then released. Producer Information: The Pallavicini estate is one of the oldest in Lazio. It has been in the hands of the same noble family since the beginning of the 18th century. Before that the property belonged to the Colonna family, one of the most powerful families of medieval and renaissance Rome. The Pallavicini family continues the winemaking tradition today.

8 FIANO DI AVELLINO, CIRO PICARIELLO, CAMPANIA, 17 $12/48 (AP) Tasting Notes: Medium + body, lightly waxy texture, ripe citrus and stone fruit. Grape Variety: Fiano Region: Southern Italy > Campania > Fiano di Avellino DOCG Production Notes: The wine is fermented and aged in stainless steel tanks for 12 months, followed by 3-6 months of bottle age before release. Producer Information: Ciro Picariello founded his winery in 1997 and began bottling under his own name with the 2004 vintage. The estate consists of 7 hectares of vineyards at high altitudes within the Avellino zone. While a relatively new producer by Italian standards, Picariello has become one of the top producers of Fiano di Avellino and his wines are renowned for their ability to age.

9 VERDICCHIO, ANFORA, SANTA BARBARA, MARCHE, 17 $13/52 (AP) Tasting Notes: Light body, juicy citrus, crisp finish Grape Variety: Verdicchio Region: Central Italy > Marche > Castelli di Jesi DOC Production Notes: The wine undergoes a long, slow fermentation in temperature controlled stainless steel tank with no malolactic fermentation. The wine is aged in stainless steel for 3 months and then aged another 2 months in bottle before release. The Anfora title is a reference to the shape of the bottle. Producer Information: Azienda Agricola Santa Barbara was founded in 1984 by owner Stefano Antonucci who has a three-decade track record of creating benchmark wines from the Marche. The estate practices sustainable viticulture and farms indigenous as well as international grape varieties.

10 ARNEIS, SERA LUPINI, ANGELO NEGRO, PIEMONTE, 16 $15/60 (AP) Tasting Notes: Light body, white flowers, white peaches, zesty citrus. Grape Variety: Arneis Region: Northern Italy > Piemonte > Roero > Sera Lupini Production Notes: The wine is produced from the singular vineyard of Sera Lupini. Stainless steel fermentation, no malolactic fermentation, and it is aged on the lees for 3-4 months. Producer Information: The Negro family has been farming vines in Roero since 1670, with every aspect of the winery still run entirely by the family. The fairly large estate is practicing organic and only works with grapes native to Piemonte. Giovanni Negro, the current owner, is responsible for the first recorded dry Roero Arneis.

11 SAUVIGNON, ABBAZIA DI NOVACELLA, ALTO-ADIGE, 16 $16 /65 (AP) Tasting Notes: Light body, very aromatic, bright grapefruit, sweet herbs. Grape Variety: Sauvignon -Very typical, works for both Sancerre and New Zealand Sauvignon drinkers. Region: Northern Italy > Alto-Adige > Valle Isarco (Northern most region on the south side of the Alps) Production Notes: Fermented in a blend of stainless steel and large neutral oak. Producer Information: Abbazia di Novacella is an Augustinian monastery in operation since The mineral-rich soils, high elevation (1,970 ft. 2,950 ft.) and the cool climate all contribute to the intense aromas and flavors of the wines that are produced here, and are very typical of wines of Valle Isarco. The practicing organic estate also farms apples and vegetables as part of their work to support themselves in the community.

12 COLLIO BIANCO, EDI KEBER, FRIULI, 16 $17/68 (B) Tasting Notes: Rich yellow apple, smokey minerality, full bodied and lush with acidity to balance. Grape Variety: 70% Friulano, 15% Malvasia, 15% Ribolla Gialla Region: Northern Italy > Friuli > Collio DOC Production Notes: Fermented and matured on the lees in cement vats with the exception of the Friulano which is matured in neutral oak for 6 months. Producer Information: The estate bottlings of Edi Keber (now at 10 ha) date back to the late 50 s in the Collio DOC, just a stones throw from the Slovenian border. Since 2008 Edi has put all of his focus into one white wine that blends Friulano, Malvasia, and Ribolla Gialla together to create a wine that embodies the history of Collio.

13 ETNA BIANCO, BENANTI, SICILIA, 16 $18/72 (B) Tasting Notes: Light to medium body, mineral driven, salty, tart citrus. Grape Variety: Carricante Region: Southern Italy > Sicily > Mt. Etna Production Notes: The freestanding bush vines are between years old and grow between meters above sea level. The wines are fermented in stainless steel. Producer Information: The Benanti family has been tending grapes in Sicily since the 1890 s. It is still a family affair and winemaking on the estate (rather than just selling their grapes) was revived in the late 1980 s. Their land sits on the southern slopes of the volcano and contains some of the oldest vines on the island.

14 ETNA ROSATO, GRACI, SICILIA, 17 $12/48 (AP) Tasting Notes: Light body, crisp, mineral driven. Grape Variety: Nerello Mascalese Region: Southern Italy > Sicily > Mt. Etna Production Notes: fermented in cement takes after a direct press. This method of producing rosato involves the least amount of contact between the juice and the skins, leading to a much paler colored wine. Producer Information: Alberto Graci remains steadfast in his respect for local traditions as well as the distinct nature of each vintage and only cultivates traditional varieties indigenous to Mount Etna. Alberto s grandfather used to make wine on Sicily, and after his death Alberto left his career as an investment banker in Milan and bought vineyards on Mount Etna. He has been making wine here since 2004.

15 CERASUOLO D ABRUZZO, LE CINCE, DE FERMO, ABRUZZO, 16, $14/56 (AP) Tasting Notes: Medium body, roses, juicy cherry, savory spice. Grape Variety: Montepulciano. Cerasuolo d Abruzzo is a proper denomination and appellation for rosé made from Montepulciano. Region: Central Italy > Abruzzo > Cerasuolo d Abruzzo DOC Production Notes: The grape bunches are pressed whole and then fermented and aged (7-9 months) in large wooden barrels after a brief maceration on the skins (3-4 hours). Only indigenous yeasts are used and there is no temperature control. Producer Information: Stefano Papetti and his wife Nicoletta De Fermo own the biodynamic estate of De Fermo Winery. Stefano and Nicoletta took over the vines and olive trees after successful law careers in Bologna. They hold 17 ha of land in Abruzzo s Lareto Aprutino district, the heart of Abruzzo viticulture. The style of the house is very terroir focused and they are very hands off in their winemaking, prefering to let the land do the talking.

16 CORNALIN, GROSJEAN, VALLE D AOSTA, 15 $12/48 (B) Tasting Notes: Bright red cherry fruit, light herbaceous quality, low tannin, good acidity, light to medium body. Grape Variety: Cornalin Region: Northern Italy > Valle D Aosta Production Notes: N/A Producer Information: The Grosjean family has not always been wine focused, they made a little wine for themselves but mostly raised cattle in the high mountain passes of the Valle d Aoste. They now own 4 ha of vines and buy 30% of their fruit from neighboring farmers. There are a wide variety of wines produced by Grojean, including indigenous varieties like Petite Rouge, Fumin, and Cornalin and international varieties like Gamay and Pinot Noir. Sustainable farming has been in place since 1975 and the estate is now Certified Biodynamic.

17 CHIANTI, VECCHIE TERRE DI MONTEFILI, TOSCANA 13, $15/60 (X) Tasting Notes: Rich red cherry, savory herbs, medium-fully body Grape Variety: Sangiovese Region: Central Italy > Tuscany > Chianti Classico DOCG Production Notes: The Vecchie Terre Chianti Classico comes from the youngest Sangiovese vines on the property, planted in the late 1990s, at an elevation of around 500 meters above sea level (1600 feet). Fermented in stainless steel and aged for 18 months in large, old Slavonian oak barrels, it is the most approachable young wine in the Vecchie Terre range. Producer Information: The land that currently makes up the Vecchie Terre di Montefili estate has a history of quality wine-grape production dating back hundreds of years. In 1979 Roccaldo Acuti purchased the land and transformed the property into a potent force in the revival of Chianti Classico as an appellation famous for outstanding wines.

18 NEBBIOLO, BOVIO FIRAGNETTI, PIEDMONT 15, $15/60 (B) Tasting Notes: Tart cranberry and raspberry, with roses and violets. Medium body Grape Variety: Nebbiolo Region: Northern Italy > Piedmont > Langhe Production Notes: This wine is fermented in stainless steel then aged in large, old oak botti for 12- months before being bottled. Producer Information: The Bovio family is one of the most important families of the village of La Morra, one of the key towns in the Barolo zone. In the 1970s, Gianfranco began revitalizing his family s vineyards, releasing Bovio s first commercial vintage in Today, his daughter Alessandra runs the winery. Bovio produces the quintessential examples of Barolo from La Morra, a village known for a more delicate, perfumed take on the Nebbiolo grape.

19 ROSSESE, PUNTA CRENA, LIGURIA 16, $16/64 (B) Tasting Notes: Fresh red fruits and berries, lots of salinity and minerality, with a punch of black peppercorn. Grape Variety: Rossese Region: Northern Italy > Liguria Production Notes: The rossese vineyards are planted on terraces at meters in altitude. The grapes are macerated for 15 days before fermentation in stainless steel. The wine then spends 4 months ageing in stainless on the lees. Producer Information: The Ruffino family has been tending neatly terraced vineyards on the Ligurian cliffs for over 500 years, hardly changing a thing as they pass their knowledge and wisdom from one generation to the next. Today the estate is run by four siblings: Tommaso, the eldest, is the winemaker; Paolo is the salesman; Anna handles logistics; and Nicola helps out in the vineyards and winery. Their mother, Libera, was a strong businesswoman who revolutionized sales by dealing directly with clients rather than working with the merchants who controlled the market at the time. These unpretentious people are firmly rooted in Varigotti, and the wines they craft are infused with local tradition and character. The vineyards of Punta Crena (which is named for a large promontory jutting into the sea at the edge of the village) are all within 1200 meters of the water and enjoy sea breezes that help keep the grapes healthy and happy.

20 MONTEPULCIANO, DEZIO FATTORIA DEZI, MARCHE 14, $16/65 (X) Tasting Notes: Medium-full body, rich red and black fruit, baking spice. Grape Variety: Montepulciano This wine is made from the Montepulciano grape in the region of the Marche. Which is a different wine entirely to Montepulciano in Tuscany, which is a town where they grow Sangiovese. Region: Central Italy > Marche Production Notes: Fermented half concrete fermenters and half in stainless steel tanks. After fermentation, the wine rests for 12 months in a combination of large wooden ovals and standard barrels. Producer Information: Dezi's 30 acres of vines grow along the hillsides surrounding the Dezi home and winery. After World War II, Romolo and Remo Dezi, the brothers that run the winery chose to plant indigenous Montepulciano grape. Our very own Richard Coraine, Chief Development Officer for USHG, discovered Frattoria Dezi on a trip to Italy. He fell in love with the wine and found a distributor that would import it into the states.

21 CABERNET, CASANUOVO DELLE CERBAIE, TOSCANA, 10 $17/68 (X) Tasting Notes: Full body, dark plum, dried cherry, some spice from oak. Grape Variety: Cabernet Sauvignon, Merlot, Petite Verdot. Region: Central Italy > Tuscany Production Notes: N/A Producer Information: Casanuovo delle Cerbaie was established in 1980 by German passionate about Tuscan wine. The 15 ha farm is now owned by a New Yorker Roy Welland. The land includes 10 ha of vineyards, 2 ha of olives trees, and 3 ha of woods.

22 TERRANO, EDI KANTE, CARSO, FRUILI 11, $17/68 (X) Tasting Notes: Violets and tart blackcurrant, juicy, medium body with bracing acidity and low alcohol. Grape Variety: Terrano Region: North-east Italy > Fruili-Venezia-Giulia > Carso Grape: Terrano is a descendant of the Refosco family and native to Venezia-Giulia and Slovenia. Traditionally an excellent pairing for cured meats Production Notes: All harvesting is done by hand, none of the wines see new oak, and all wines are bottled without fining or filtering. The wine is aged for 36 months in old barrels. Producer Information: Edi Kante took over the family estate in Carso, just outside of Treiste, and turned it into one of the most remarkable estates in Friuli. The intense limestone soils of the region influence both his wines and his home: his three story cellar is carved directly down into the limestone plateau beneath his house! After taking over Kante began to bottle his wines in single varietal expressions and experiment with different styles

23 ETNA ROSSO, AETNEUS I CUSTODI, SICILIA 09, $19/76, (B) Tasting Notes: Ripe red fruit balanced with smoke, earth, and tobacco Grape Variety: Nerello Mascalese, Nerello Cappuccio, (Alicante) Region: Southern Italy > Sicily > Mt. Etna Production Notes: The grapes are harvested from pre-phylloxera vineyards on the north side of Mt. Etna. Fermentation in steel with malolactic in small barrels. Aged in used barriques for at least 24 months. Producer Information: Salvo Foti is the agronomist and oenologist for the estate, which is part of the I Vigneri association. I Vigneri is a group of six producers that share a common winemaking philosophy and are committed to making authentic Sicilian wines.

24 MOSCATO D ASTI, VIETTI, PIEMONTE 16 $11 (AP-5OZ) Tasting Notes: Light and sweet, honeysuckle, juicy pear and apricot Grape Variety: Moscato Bianco Region: Northern Italy > Piedmonte > Moscato d Asti DOCG Production Notes: Moscato d Asti is a semi-sweet, frizzante (slightly sparkling) wine. It is made using the Charmat method, which is commonly used to make both dry and sweet sparkling wines. Rather than starting a secondary fermentation inside the bottle like in Champagne, the secondary fermentation is done in a large tank, and later bottled under pressure. They stop the fermentation at 5.5% alcohol by cooling it, which kills the yeast and retains any residual sugar. Producer Information: Vietti is a family owned vinery that can trace its wine history back to 19 th century. Once they started bottling their own wine in the 1920 s they quickly grew to become one of the top-level producers in Piedmont and were one of the first to export to the U.S. Vietti was one of the first producers to select and vinify grapes from single vineyards. This was a radical concept at the time (the 1950 s) while today virtually every vintner makes single-vineyard Barolo and Barbaresco. Vietti makes a wide range of wines out of almost every grape that grows in Piedmont

25 BRECHETTO D AQUI, MARENCO, PIEMONTE 16 $11 (AP-5OZ) Tasting Notes: Light and sweet, juicy raspberry, strawberry, roses. Grape Variety: Brachetto Region: Northern Italy > Piedmonte > Brachetto d Aqui DOCG Production Notes: Brachetto d Acqui is made similarly to Moscato d Asti by using the charmat method. The grapes are picked at full ripeness, pressed, crushed and left to macerate on their skins for 3 to 4 days to achieve the desired color. The second fermentation happens in tank and fermentation is halted to retain residual sugar Producer Information: Marenco has been producing wine since the early 1900 s. They own about 100 hectares of vineyards within the Upper Monferrato area of Piedmont. They produce a wide range of wines from dry white and red to sparkling/frizzante and sweet passito wines.

26 VIN SANTO DEL CHIANTI CLASSICO, FELSINA, TOSCANA 05 $11 (AP-2OZ) Tasting Notes: Candied oranges, hazelnuts. Grape Variety: Trebbiano, Malvasia, Sangiovese Region: Central Italy > Tuscany > Chianti Classico > Vin Santo del Chianti Classico DOC Production Notes: Vin Santo a.k.a holy wine is a sweet wine found in Tuscany that is time consuming and costly to make, making it increasingly rare. It is usually made with Trebbiano and Malvasia grapes which are picked at regular harvest time and left out to dry by hanging on rafters on the ceilings of warm dry rooms or left out on mats; this is known as the passito method. The grapes must be left dry out until December 1 st ; Felsina dries their grapes until February. They are then destemmed and pressed, and the must is transferred into sealed, 100 liter oak casks containing the mother, a thick yeast remaining from previous vintages. After 7 years in the vinsantaia (the loft or attic under the roof where the barrels are left) the wine is bottled and aged for a minimum of 6 months. Producer Information: Felsina is a very large producer of wine in Tuscany. They own a lot of land throughout the whole region and make several different styles of wines. It was started in 1966 by Domenico Poggiali and is now run by his son Giovanni.

27 VINO DI VISCIOLA, LUCHETTI, MARCHE $11 (AP-2OZ) Tasting Notes: Slightly sweet, slightly sour, fresh market cherries Grape Variety: Indigenous cherries, Lacrima Region: Central Italy > Marche Production Notes: Indigenous cherries from the estates farm are fermented with Lacrima musts in stainless steel. Producer Information: Mario Lucchetti began his estate in 1980 to focus on the Marche tradition of Lacrima di Morro d Alba. The 18 ha estate focuses on the Lacrima grape as well as a small planting of Verdicchio.

28 MARSALA SUPERIORE, 5 ANNI, MARCO DE BARTOLI, SICILIA $11 (AP-2OZ) Tasting Notes: Dried fig, candied orange peel, salted caramel. Grape Variety: Grillo Region: Southern Italy > Sicily > Marsala DOC Production Notes: Marsala is made through the process of fortification, this is a famous technique also used to make Sherry, Port and Madeira wines. In order to stop the fermentation and retain the desired amount of sugar, the winemaker will add a neutral grape spirit (usually brandy), this kills the yeast and raises the alcohol content to anywhere between 15 20%.The neutral grape spirit added is also made from the Grillo grape. The wine is aged in a solera system, which is a perpetual blend of vintages over time. Producer Information: Marco de Bartoli, now deceased, used to be a professional race car driver before turning to winemaking with the hopes of reviving the tradition of Marsala, the area where he grew up. And revive it he did, earning the name father of Marsala. The winery is now operated by his children, who produce several different styles of Marsala, as well as other dessert wines, dry white and red wine and sparkling.