the to sample some and love or sub- . I with Francesco , Project Manager of Le Verdi Praterie, one of the brands under Marrelli to gain a the of Marrelli in Calabria.
Tell me the story of the Marrelli family in the and the .
ago Francesco the of Marrelli , Dr. Massimo Marrelli. to build a inside the he in 2005 and to DOP, Sant’Anna di Isola Capo Rizzuto, from . Today are the to produce under .
The , Le Verdi Praterie, in Calabria by Dr. Massimo Marrelli, a and 1978 on the field of and the of .
Since 1999, his entrepreneurial effort has been concentrated in the agricultural and breeding sector. He directed his investments towards the headland within the Crotone province in the territory of Isola Capo Rizzuto. Since the times of Magna Grecia this area has been an area most suitable for quality food and wine.
The of 37 (15 ) of . The with modern and innovative technologies making high-end wines after a period of aging in the beautiful barrel room located in the cellar's underground rooms. Inside the the can taste the and the products with the bufala from a farm of 650 buffalo.
The grapes grown by are on estate vineyards managed organically with native grapes including , Magliocco, , Greco Bianco, Bianco and international grapes such as Chardonnay, Cabernet Franc and Merlot. The training system used for the vines are low spurred cordon with a density of 5,000 plants per hectare and a yield of about 1.5 kg per plant.
blend of and and can to the ?
is a blend of 50% and 50% Magliocco. These particular grapes from chosen due to the two peculiar characteristics that these two grapes possess. In the case of we have grapes with few anthocyanins (color) and many polyphenols (tannins) with aromatics characterized by hints of spices, dried tomatoes, cherries and tertiary aromas. While in Magliocco it is exactly the opposite demonstrating few tannins and a lot of color with aromatics of ripe red berries, plums and raspberries. This allows us to have a soft wine with a good color tone, a good aromatic complexity and a great elegance, the latter characteristic is of the after several years of aging.
Tell me and the of .
The territory of the DOP di Isola Capo Rizzuto is located a short distance (half an hour) from the Sila mountains and 10 minutes from the vineyards are located in an area 190 meters above sea level and the temperature changes at night guaranteeing the grapes to keep their aromas and organoleptic qualities soils are of medium texture, from medium deep deep with an abundance of tuff pebbles, weak calcareous with fractions of dark, vegetable soils and traces of white clay.
How the and the aging ?
The of this grape begins with the destemming followed by 10 days of remaining in contact with the skins in 5,000-liter truncated cone vats in French oak. After racking, fermentation starts at a controlled temperature in the same wooden the 2017 vintage onwards, at the end of fermentation, part of the wine (the ) is placed in stainless steel containers at a controlled temperature. The other part (the ) is placed in large 3000-liter French oak barrels for 24 months. Immediately after, the two parts are joined and left in a steel container at a controlled temperature for another 5 months. It is then bottled to make a further refinement of 2 months before being sold.
the goal and the focus of the and makes the ?
Wines produce a limited amount of wine bottles (50,000 bottles per year) and are oriented towards making long-aging wines with a strong territorial and varietal company's goal is to reach all those niche markets around the world where the most demanding consumers can appreciate the typicality and uniqueness of our all the processing phases we are attentive and respectful of all those traditional practices, which we have known in our ancient territory for several centuries (5th-6th century BC). This allows our wines to have a strong personality, a sober character, but above all great austerity.
are opinions on the future of ?
The Calabrese wine in the last 20 years has had a great companies have understood that by enhancing the grapes from indigenous vines high quality results can be achieved. These indigenous vines are certainly more difficult to produce and vinify than international vines. Suffice it to say that there are over 30 varieties of indigenous grape varieties present in Calabria, many of which are of very ancient the years, each region has had its moment of glory, Tuscany with Sangiovese, Piedmont with Nebbiolo, Sicily with Nero and now Puglia with
many importers look at enological Calabria with a lot of interest because of the continuous qualitative growth of the wines produced, but also because it is a land to visit and for its archaeological, cultural, food and wine and naturalistic heritage unique in the world.
Deep ruby in color. Aromas of cherry with a hint of cocoa. Dry with a dark profile of currants and blackberries and a tinge of green pepper. Subtle and elegant tannin. ABV 14% SRP $32.
Food pairing: Marrelli recommends pairing this wine with veal and mushrooms or lasagna
“When we offer a wine in the intimacy of our home or choose it in a restaurant, every time we fill a glass we are intoxicated with a taste, a perfume, a color, an emotion, but in reality we do much more, we begin a journey, a journey into the culture, art, passion and history of a people, to discover its roots, all the riches of its territory, its men, all those "atmospheres" that surround a wine. A journey that tells, a story, the story of the life of a vine. A vine that has been cultivated in our Calabria for over two thousand years” - Francesco Carvelli
*This wine was provided as a sample, but opinions are all my own. Importer: IVDC Imports.