Environmental and economic sustainability of the winery.
Fertility and vitality of the soil.
Wine and Health.
I spend a full day there and of course I wasn't able to try all the wines were displayed..
So I try to tell about some of them:
Stemberg wines in the center of Carso appellation in the Slovenian part; I did try the Vitovska a typical grapes varieties in this part of the world quite aromatic; star bright with straw yellow color, lovely sapidity, clay rocks with distinctive length. For the same producer I did try the chardonnay called Robinia, gold in color some oaky character in the nose lightly sweet spice with incredible finish almost interminable, cheesy and buttery component; however support with a great acid structure which keep in balance the process of aging of the wine.
Costadilà in provincia di Treviso make incredibile sparkling wines from traditional grapes Glera (the Prosecco grape), Bianchetta and Verdizo with the goal to valorize the rich agricultural traditions of Tarzo a small town in the Provence of Treviso reintroducing natural farming.
All his wine are sparkling fermented in bottle. I loved two of their wines presented, the "280 slm", the still wine previously spend time on skin to enrich the poliphenol component after they go in bottle and spend a bit of time on less,,, they are not Discorged so some sediment are present on the bottle.
Rich in color almost amber, dried yellow fruit apple compostè, wild fruit with sour rocks, exuberant and brilliant.
The "450 slm" it is more bright in color due to the fact the wine doesn't spend time in maceration with the skin. Orchard fruit, white flowers and sandy palate great freshness and saltiness.
Bruno Debize farmed about 5 hectares in the south part of Beaujolais
Biodinamic since 1999, Debize makes some of the most terroir driven in Beaujolais.
The red are pure and expressive with intense granitic component almost reductive less fruit component with freshness mouth filling and crispy acidity.
The white are complex and superb something in between Chablis and St. Aubin style, loved..
Cascina Tavijin in Piedimonte in Monferrato. The Barbera lovely earthyness, dark and blue fruit with limestone component a must of this grape. The Ruchè an indigenous grape varieties in Castagnole Monferrato got a lively tannin with grip and structure more sour red fruit and animal nose "farmyard" all their wine doesn't have any component of oakyness in the bouquet.
|Jean Pierre Robinot|
Les Vignes de L'angevin by Jean Pierre Robinot in the Loire valley in the appellation.
Mr. Robinot was the man behind the natural wine bar in Paris early in the 1980 he open one.
In 2001 he returned to the Loire and became a vigneron in the appellation Coteaux du Loir and Jasnieres in Touraine only Chenin Blanc and Pinot D'Aunis.
Lovely intense mineral wine, reductive and full of complexity both red and wine.
Worth to buy and storing.
|Les Vignes de L'angevin|
Beautiful label as well, I do apologize for my photo my iPhone getting crazy…
|Mr. Frank Cornellisen|
Here the belgium guy made the Etna a place to drink.
Mr. Frank Cornellisen start to making really interesting wines all aged in Amphora clay pot with long maceration on skin contact.
They are wine with power and finesse in the same time.
Only locally grapes varieties Nerello Mascalese and Cappuccio for the red.
Carricante, Minella and Catarrato for the whites.
This are the most important on the Etna all his wines are dictate by Altitude and age of the vine.
They really worth to try. They are extremely in minerality, due to the fact the active volcano where their fruits grows.
The red are quite different by the different of the cru or parcels, all of them have got a commune denominator:
tar, granitc and wet rocks with an hint of dumb earth; of course some cuvee are more complex and long lived than others. The Magma is top one and the Munjabel 9 V.A. were for me absolutely out of control.
The white is an orange wine on the border, only for people have training them self quite well.
I do like his wines so far, actually I won't to buy almost all of them before the Volcano erupted and destroy the Viticulture in Etna.
|Mr. Frank Cornellisen wines|
|a.t. Andreas und Elisabeth Tschepp|
Andreas und Elisabeth Tschepp.
South of Stiria in the border with Slovenia.
Chardonnay and Sauvignon:
lush and waxy zesty and ginger. Full and ripe fair acidity. A saline finish in the palate and very clean. You can tick all the box with this wine.
|Ca Del Vent|
Franciacorta Lombardy Italy on the lake Iseo.
Ca Del Vent the producer long lees permanence in bottle. Creamy texture, brioche and roundness.
Acidity and sugar in armory with good complexity fruit palate and sapidity.
My first time I did try and I liked it.
Still in Franciacorta but Casa Caterina has decide to label their wine outside of the denomination of Franciacorta.
The rose for 2004 was reds skin onion in color. Nose raspberry and raspberry liquer, some brioche and white chocolate.
Palate lots of freshness with an unctuous head.
Great persistence and incredible freshness.
|Azienda Agricola Casale|
Azienda Agricola Casale
Tuscany in the north part of Elsa valley, near the historical town of San Gimignano this small boutique Azienda Agricola Casale make some really old fashion Sangiovese, Vin Santo del Chianti ed Trebbiano toscano in maceration with the skin grape. I did try the whites from the vintage 2012 and 2004. The maceration going for over a month, the wine are quite rich in color, orange zest great polyphenols component in the palate with ripe fruit, zesty and crispy character, marine fossil on the nose.
The vineyard are situated in very special soil back to the Pliocene era, clay erosion rich in fossil.
Biodinamique since 1980, certified Demeter from 1995.
I did try at the stand some back vintage of Sangiovese something in the 80, unfortunately I lost my notepad and I can recall the exact vintage, there were quite perfume still fruit profile with tertiary character. Long aging.
|Azienda agricola Bosco Falconiera|
Azienda agricola Bosco Falconiera in the district of the D.O.C. Alcamo in Sicily, label as I.G.T. Carricante the varieties another orange wine, saltiness and marine with great acid structure with length and complexity quite interesting how the warm climate of Sicily can make such a wine with freshness and liveness.
this producer Very new for me.
In the region of Brda in the west part of Slovenia Rebula the grape varieties another name for Ribolla, long maceration on skin, wild yeast and spontaneous fermentation without temperature control.
The rebula I did try was from 2007 producer was Kmetija Stekar this wine was soft and spice orange and berry fruit tones. Round ripe and full. Bright and balance, peppery with tannin very pleasant on the palate.
Awesome, the best wine from east europe.
Franco Terpin in Friuli Venezia Giulia in the Collio district in the provence of Gorizia make wine with an aging of 3 years in the cellar before release. I do like all his wines they are perfume, quite texturally
and long complexity. the Jakot (TOKAJ back to front) was for me the stand up.
Full and forward with overripe fruit aromas melon, preserved lemon and candy citrus zest. Lovely, balanced clean and rich with clean acidity and clay structure,,, lifts by pepper on the nose… Quince in palate with a chewy tannins and extract.
Madame Tarlant from Champagne in Oeully and Epernay was very charming and humble person
I will do a post just for her next time. However try her wine there was an amazing experience even for the fact she was there.
From Champagne there was also Domaine Laherte Freres from Chavot village. I always loved their wine and drunk them.
However I find them at this wine fair quite rude and arrogant in respect of me. They were annoyed about my question and didn't want to talk with me.
I'm quite upset I don't know if in a future I will work again with them, in my next wine list I'm not going to listed them. In the past I always put in the Champagne section their cuvee.