February Wine Tasting
February Wine Tasting
February 27 @ 7:00 pm$30.00
Please join Cantoro Italian Trattoria for a wine tasting with special guests
Alberto Paltrinieri of Paltrinieri – Emilia Romagna
Carlo Galiano of Borgo Maragliano – Piedmonte
Michele Montresor of Cantina Ottella – Lugana
Thursday, February 27 in Plymouth
$30 per person
Plus tax and gratuity
Cantoro Italian Market & Trattoria presents An Evening of Taste!
Please join a very special evening with Cantoro and a curation of fantastic producers for a night of wonderful wines. The evening includes delicious strolling appetizers created by Cantoro’s own Chef Anthony Calabrese.
Ottella – the name refers to the story that octuplets were born at the estate in 1500. In fact the coat of arms in the courtyard (and now on the labels) seems to bear it out: it shows eight little baby heads in memory of the event.
Brothers Francesco and Michele Montresor might not have as large a family but their wine leaves an equally memorable impression. Their family estate covers 25 hectares near Lake Garda, most of it dedicated to ‘turbiano’ or Trebbiano di Lugana. The land is relatively flat, and the soil is compact clay, yet the wine is refined, mineral and age-worthy. In fact even the regular cuvee sometimes only shows its best after a couple of years in bottle. The brothers believe it is this glacial clay that is responsible for limiting the natural vigor of the lakeside vines.
The challenge that Lodovico, Francesco and Michele Montresor decided to take on in Lugana was based on the firm conviction that gifted, high-class wines from quality strains must be recognizable from the way they are produced. This is the basis for the creation of conceptually modern wines with absolute respect for the vital combination of soil and vine.
Trebbiano di Lugana, known locally as “Turbiana”. It is genetically similar to Verdicchio, according to many experts, but in phenological, agronomical and enological terms, it stands apart. Recent studies at Milan University confirmed that the genome of “Trebbiano di Lugana” has characteristics that cannot be attributed to other Trebbiani.
The soil is of certain glacial origin. The descent of ice and the detritus it carried towards the valley formed an amphitheater of moraine hills, leaving the Lugana basin in its wake.
Young wines like Lugana Doc and Lugana Doc Le Creete possess freshness, flavor and crispness that are exclusive to them. Fine and unusual, they have a salty, spicy, smoky taste.
The acidic vein give energy and flavor, which, with time, becomes more expansive, exaggerated and attractive. But the real spirit of Lugana emerges in the wines after ageing.
Trebbiano di Lugana. The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates. Vines are Guyot, double arc. A brief contact on the skin, steel vat controlled temperature fermenting. Intense straw yellow with green tinges. Exotic notes, candied fruit and citrus, warm and very deep. The texture is authoritatively thickness of typical wines, it is warm and persistent. Perfect with fish based plates, soup, pasta or rice, white meat.
LUGANA LA CREETE
Trebbiano di Lugana. The grapes come from our own “Le Creete” vineyard, where there is a high content of white clay. The harvest and the selection of grapes are carried out strictly by hand, the grapes are placed in small 17 kg cases. Double arch Guyot, yield around 9,000 kg of grapes per hectare.
Delicate, soft pressing of the whole bunch for most of the production. Golden, warm, intense straw color. Enveloping, immediate exotic hints of pineapple and grapefruit. The development is very pleasurable, remarkable mineral sensations. This is a wine possessing remarkable subtlety while not renouncing character. Richness, continuity, balance amply describe the taste.
A persistent wine with good minerality and satisfying pulp. Marine and fresh water fish emphasize the features of the wine. It goes very well with first courses of pasta or rice, it also gives pleasurable sensations when consumed with strong flavored, seasoned cheeses.
Trebbiano di Lugana. The grapes come from our own vineyards that are most suitable due to the high content of white clay.
The harvest and selection of the grapes are done strictly by hand, in small 17 kg. cases. Double bow Guyot, yield around 8,000 kg. of grapes per hectare. Delicate, soft pressing of the whole bunch for most of the production, the rest with gentle destemming by oscillation. Golden, clear, intense. It immediately opens with fruity notes that are enchanting, penetrating and complex. Characterized by hints of citrus fruits, flowers and fine mineral and elegant notes.
Complex and intense blend of mineral aromas; captivating, long, lively, both in the persistence and in the strength of the aromas, mingling with unmissable citrus sensation. A delicate evolution, fine flesh, perfect longevity.
Stimulating with marine or freshwater fish, it also goes well with savory or fatty meat (goose or pork). Interesting with seasoned and blue cheeses of various kinds and with elaborate first courses.
RIPA DELLA VOLTA RIPASSO
Romagnano – Valpantena Altitude: between 300 and 500 metres above sea level. South, southwest exposure. Chalky clay soil. Grapes: Corvina 70%, Corvinone 20%, remaining 10% made up of Oseleta, Spigamonte, Corbina, Turchetta. Guyot trained vines.
Fermentation in temperature-controlled steel vats and subsequently passed over the Amarone marc for around 10 days. Ageing in 25-hectolitre Slavonian oak barrels and wooden French barriques for two years. Deep, intense red. Intense and elegant, hints of ripe red fruit with a touch of spice.
Harmonious and velvety with soft, persuasive tannins which enhance the drinkability. It goes well with poultry like pheasant, roast veal or pork, risottos in general and naturally flavored cheeses.
RIPA DELLA VOLTA AMARONE
Romagnano – Valpantena Altitude: between 300 and 500 metres above sea level. South, southwest exposure. Chalky clay soil. Corvina 70%, Corvinone 20%, remaining 10% made up of Oseleta, Spigamonte, Corbina, Turchetta Guyot trained vines. Fermentation in temperature-controlled steel vats with 10 days’ maceration. In 25-hectolitre Slavonian oak barrels and wooden French barriques for around 3 years.
Dense, purplish red. Hints of chocolate, leather, with traces of red fruit and plums. Rounded and enveloping with soft, balanced and persuasive tannins with excellent acidity that enhances the drinkability and the capacity for ageing.
A fine accompaniment to main dishes like game and roast meat but also with cold meats, seasoned cheeses and traditional dishes. Recommended as a worthy finale to an evening meal or for pleasurable meditation.
The Galliano family has a long history with their roots established in Loazzolo over five generations.
Today Borgo Maragliano is a family estate, which means that all the family is involved in the success and work of the winery. Giuseppe takes care of the vineyards, while Carlo is our oenologist and works mainly in the vinification department.
Carlo and Sylvia, with the invaluable support of Giuseppe and Germana, manage 21 hectares of vineyards, whose produce is vinificated and bottled in our cellars in Loazzolo.
Borgo Maragliano is situated at 450 meters above sea level, on a natural terrace of the Langhe hills, in the heart of Loazzolo. It is a very special place for growing grapes, crossed by the Marin, an onshore wind coming from the Mar Ligure which favors the maturation of the grapes, enhancing their aromas and fragrances.
The land around Loazzolo is characteristic in its geological formation, with typical marls and sandstones. Borgo Maragliano includes an area of 15 hectares of vineyards. The wines are obtained from grapes of Moscato, Chardonnay and Pinot Noir as the result of careful and meticulous labor. The wine is vinified, bottled and packed by the members of the Galliano family, who maintain a great respect for the traditions of the vineyards, but at the same time make use of the most modern vinification techniques and methods with new and efficient equipment.
BORGO MARAGLIANO LA CALIERA MOSCATO D’ASTI
The name La Caliera has been chosen as a tribute to a lady whose home was on the outskirts of our vineyards and who played a treasured part in our lives.
After the harvest the Moscato grape undergoes a soft pressing in an air pneumatic press. The juice is refrigerated to 0°C in order to reduce the fermentation activity. It is then filtered and put in a tank which retains the carbon dioxide and warms the product, which is still entirely sugary, to a temperature of 15°C.
The purpose of this is to promote the fermentation process which is allowed to continue until 5.0% vol. becomes alcohol. The product is then cooled to a temperature of 0°C in order to prevent further fermentation. MOSCATO BIANCO DI CANELLI 100%, The unusual and distinctive vine produces a full-bodied, robust and velvety Moscato d’Asti. Its scent of “violet” is quite unique.
BORGO MARAGLIANO BRACHETTO PIEMONTE
BRACHETTO 100% clone Migliardi
Our true passion for the aromatic grape varieties of South Piedmont motivated us to purchase a second wine company in the home of the Brachetto Doc located in Bistagno. This area is quite unique with a perfect pedoclimate facilitating the development of the Brachetto grape and achieving great results.
After harvest the Brachetto grapes are separated from their stalks and transferred to the pneumatic press in preparation for Cryo-maceration. Cryo- maceration extracts and fixes both colour and aromatic substances. After this preliminary stage of 5 or 6 hours, the grapes are soft pressed.
They are then filtered and transferred to a refrigerated store at 0°C to halt fermentation. The product is kept in steel tanks; which retain the carbon dioxide and heat the product to 15°C to promote fermentation which will reach 6% vol. of alcohol. The product is then cooled to a temperature of 0°C in order to stop further fermentation.
BORGO MARAGLIANO CHARDONNAY BRUT PIEMONTE
CHARDONNAY 100% cultivated on steep hills produce a sparkling wine via refermentation in tanks (Charmat Method).
The harvest, which normally takes place in mid September, yields a basic wine through temperature controlled fermentation. The wine base is then sugared and yeast is added for the refermentation (Secondary Fermentation) phase in the early days of the vintage year. This key phase lasts 15 days at a temperature between 17° and 18°C. Then the product, now sparkling wine, is left in the tank to mellow on the fermentation lees.
BORGO MARAGLIANO BRUT METODO CLASSICO GUISEPPE GALLIANO PIEDMONTE
Quality sparkling wine – Traditional Method – Millesimè
VINE VARIETY: CHARDONNAY 20% (fermentation in tanks) – PINOT NOIR 80% (fermentation in tanks)
The Pinot Noir grape in the right combination with the Chardonnay grape produces this sparkling wine with its own marked and distinct personality.
The wine base, obtained from these two different vines, is bottled in March of the year following the vintage (harvest). Before bottling sugar and yeast is added and refermentation takes place in the bottle.
This process produces the characteristic effervescence. The wine is then left to mature on the lees for about three years. Then the procedures of “remuage” and “degorgement” prepare the wine for drinking. The finished product is ready to be enjoyed more than three and a half years after picking.
BORGO MARAGLIANO BRUT BLANC DE BLANCS FRANCESCO GALLIANO PIEMONTE
Quality sparkling wine – Traditional Method – Millesimè
VINE VARIETY: CHARDONNAY 100% fermentation in tank.
Altitude: 410 metres above sea level Eastern facing slope with 17% incline Pruning system: Low Guyot
Average yield in hectolitres: 55 per hectare
The must from pressing Chardonnay grapes, is bottled in March of the year after harvest at which stage it is completely mature. Sugar and yeast is added and refermentation takes place in the bottle.
This process is responsible for the distinctive and unique effervescence. The wine is then left to mature on the yeast lees for about 24 months. During this period of storage in the bottle, the wine loses its herbaceous distinctive features and assumes the character of a very delicate and fine sparkling wine. The procedures of “remuage” and “degorgement” prepare the wine for drinking. The final product is only ready to be enjoyed three years after the harvest.