Wine companies and public relations companies have in the past arranged professional wine tastings to enable buyers and journalists to sample their latest products. But since they can no longer arrange these types of gatherings, I have been receiving more samples of wine than in the past. The reason for this I believe is that there is no other way to reach the consumer. It may be months or even a year before there are organized wine tastings again. I miss attending these tastings and learning about the wines from representatives of wineries. I was able to ask questions and discuss the wines with the representatives, often the owner, and hearing what the other wine writers that were there had to say.
Vernaccia di San Gimignano DOCG “L’Albereta Riserva” 2017 IL Colombaio Di Santachiara, the winery is certified organic. Made from 100% Vernaccia di San Gimignano. The soil is rich in cave stone. The vineyard is at 280/230 meters. There are 5,500 plants per hectare and the training system is spurred cordon. Hand harvest begins at the end of September. There is a soft pressing of the grapes and fermentation with local yeasts takes place in durmast oak barrels at a controlled temperature. 70% maceration takes place in durmast barrels for 12 months and 30% is in cement. The wine ages in cement vats for 8 months and in bottle for 12 months before release. The wine has hints of apricot, a touch of apple and a note of citrus fruit. It has a long finish and very pleasing aftertaste. It is a white wine that can age.
Colli Euganei Pinello DOC Vino Frizzante Antichi Reassi 2019 Azienda Agricola Reassi made from 100% Pinella. The vineyard is at 120 meters and the exposure is north. There are 4,500 vines per hectare and the soil is clay and silt. The training method is guyot. Harvest is the second week of September. Hand harvest and manual selection of the grapes followed by destemming, a short cryo-maceration and a soft pressing . Fermentation is for about two weeks at a low temperature. Maceration is on the lees until the spring with periodic lees stirring. The second fermentation is in stainless steel tanks, according to the Martinotti method. The wine remains in the bottle for 3 months before release.This is a wine with hints of grapefruit, pineapple and floral notes.