raffaele Mastrovincenzo

We selected four wines around Italy, for a tasting dinner. The idea was to showcase small farmers with an artisan approach. Also some of the autochthonous grapes of the vast different vines you can find in Itlay. Below Cantina Giardino 2108 White  A winery that since 2003 produces wines with a very "natural" approach. They use grapes from historic vineyards site, in the heart of Irpinia, the cradle of Aglianico, Fiano, and Greco. Antonio Di Gruttola the owner, begins to make wine (experimenting) without the modern conventional winemaking; the idea is to make wine by spontaneous fermentation, without filtration, clarification and without the aid of sulfites. Years of tests and research have confirmed that this could be the right way. Antonio prefers all his grapes to macerate for sometimes which in some cases lasts at least six months, like the Cuvee (Sophia). One of the company's choices is to vinify in 1000 liter stoneware amphorae to produce fresh...

We close the year 2019 with dinner were we drunk some little producer in Champagne: There is no province that affords excellent wines for all seasons, but Champagne. We taste as always producers that make champagne exclusively from its own vineyards with very clever attention to the soil and the beauty of mother nature. Charles Dufour took over his family estate in 2006, he is located in Landreville in the Bar-sur-Seine, in the Aube department with 6 hectares of wine mainly Chardonnay and Pinot Noir with a little percentage of Pinot Blanc which are quite old, more than 60 years. Everything is Certified Organic with ECOCERT (organic farming). He makes tiny quantity fo single-vineyard wine usually vinified in barrels as "Les Champs du Clos" a blanc de blanc also the same Cuvee in Rose; Le Haut de la Guignelle. His more famous Cuvee is the entry-level Bulles de Comptoir. Each Cuvee is numbered sequentially and given a new artist label. All Charles wine has a ...