Drink of the Week Profile Part 2

skyler-brown     Wednesday, February 15, 2012

Last week I had the pleasure of sitting down with Justin Gallen, an Italian importer and one of his producers, Francesco Cirelli, a winemaker from the eastern Italian region of Abruzzo. This week Cirelli emphasizes the importance of organic and biodiversity farming, a concept he puts into practice back home in Italy.

Drink of the Week (DOTW): What types of wine does Cirelli produce?
Francesco Cirelli (FC): First of all, we are respectful of the sense of place. They have to be wines that are showing the characteristics of the place where the wines are being produced. Second, they have to be as natural as possible meaning that, yes, we are certified organic.

DOTW: Where does your wine come from?
FC: We acquired an estate in 2003 in Abruzzo. It’s an eastern Italian region of Italy on the same latitude as Rome. Whereas Rome is on the west, we are on the east. We don’t have any background in agriculture, but we really wanted to experience something new. We really wanted to change our life and try to focus on different values. Since the beginning, we wanted to have a full farm concept and organic, so we decided to plant the new vineyards, but at the same time we planted the fig trees, we planted garlic, we planted olive trees. This is extremely important if you want to be a real, organic farm. It’s rather better to have different cultivations instead of being a monocultural kind of farm. We also started breeding geese. Now, we have 300 geese going around the farm naturally feeding the soil and controlling the weeds.

DOTW: What are some of your other products?
FC: We produce wines, extra-virgin organic olive oils, fig marmalades, fresh garlic. We also produce hams and salamis from the goose meat and a very nice marmalade from the Montepulciano grapes. We have about ten different products.

DOTW: Can you talk a little bit about the winemaking process?
FC: It really depends on the style of wine. Now we are producing two different styles. The first is a little bit more of a daily wine. A little bit easier, great drinkability and low in acidity. Those wines are fermented in stainless steel tanks. The second style is a little bit more, I would say, philosophical or a little more complicated. We decided to use a very old container for fermentations which is clay. They are 800-liter clay vessels. Two different winemaking processes, two different styles.

DOTW: Can you choose a favorite?
FC: The favorite is the amphora-fermented wines. They are the more artisanal containers. Those are the containers where you are obliged to intervene manually and you can use nothing except for your body. If you have to clean, you have to go inside with your swimming suit and clean the vessel. You cannot use anything else. This makes for a more emotional process. It’s the one that requires more effort. It’s you and the clay vessel, that is all.

DOTW: Mr. Gallen, on your website you’ve said something very beautiful, “Every time I open a bottle, I want to be taken on an adventure of the mind. I want to be transported to another place and another time… another world.” Where does Cirelli’s wine take you?
JG: The reason why people are fascinated by wine is that it does transport you. When you taste the Montepulciano, the Cerasuolo, the Trebbiano d’Abruzzo, you can feel yourself being taken to the Italian countryside. You smell the flowers, you smell the herbs in the soil, you smell the flavors that are coming from the grapes and you can feel the sun on the grapes and the sun that, then, is on your shoulders as you are transported into that environment. It truly is the one alcoholic beverage that provides you with a sense of place and a sense of history and a sense of being in the moment… and Francesco’s wines definitely do that.

http://www.drinkoftheweek.com/2012/02/visit-the-hills-of-abruzzo-italy-without-leaving-home-part-2/#.Tz9K_NTRqbI.blogger


Visit Rinascimento Wine Company.
Visit Cirelli to learn more about their wine and other products.

http://www.drinkoftheweek.com/2012/02/visit-the-hills-of-abruzzo-italy-without-leaving-home-part-2/

Using Barolo Chinato from G.D. Vajra for this Negroni recipe . . . nice . . .

La Prima Recipe - Imbibe Magazine

De Montille 2005 Beaune Sizies tasted (in French) . . .

Tasted way too young, but she seems to like it.  "Superbon!"

A preview of the 2009 vintage from Etienne de Montille at Chateau de Puligny-Montrachet . . .

Turns out that 2009 was a fantastic vintage for reds and whites from Burgundy.  Chapeau!

Wine Dinner with Giuseppe Vaira of G.D. Vajra next week . . .

&

Wine Dinner with Giuseppe Vaira of G.D. Vajra and Luigi Baudana

Wineries, Barolo

Wednesday, February 8^th 7pm

@ 3 Square Café, Venice

White Bean Crostini & Parmigiano

“N.S.Delle Neve” Sparkling Langhe

Taleggio & Pear Risotto

2010 Chardonnay Luigi Baudana, Langhe

Wild Boar Stew with Mushrooms over Polenta

2009 Barbera Vajra & 2009 Nebbiolo Langhe Vajra

Cheese selection from Piemonte

2006 Barolo Albe Vajra

69.50 per person + tax and tip

Limitied seating , please call for reservation # 310 399 6504

Mas de Daumas dinner at San Ysidro Ranch in Santa Barbara . . .

Happy New Year!

Mas de Daumas Gassac estate in the Haut Vallee du Gassac

What a better way to start the new year than with (more) wine!

It is my pleasure to announce the first winemaker dinner of the year at San Ysidro Ranch in Santa Barbara. The owner of Mas de Daumas Gassac, Samuel Guibert, will be with us to share some of his latest releases as well as cellar treasures.

The vineyard, located in the south of France, has been called the Grand Cru of the Languedoc.

This special dinner will be held in the Wine Cellar on January 30^th.The reception will start at 6.30pm followed by dinner. Chef Matthew Johnson has created a 4 course dinner that pairs beautifully with these wines.

$145 plus tax & service.

#1 America's Best Hotel . . . Forbes Traveler

#1 America's Best Resort . . . Travel & Leisure

By S. Irene Virbila

Los Angeles Times

This is a zippy Trebbiano from an estate in Italy's south dedicated to organic farming. I can remember when it was nearly impossible to find a crisp white from that region. But Cirelli's 2010 Trebbiano d'Abruzzo is as refreshing as lemon sorbet. The fruit tastes ripe and golden, but the wine is bone dry.

It's just what's needed if you're serving a seafood salad or pasta. It's great with vegetable soups, beans with tuna and grilled salmon. Who knew easygoing Trebbiano could have this kind of elegance and balance? At $13, it's a small miracle.

Region: Abruzzo

Price: About $13

Style: Crisp and dry

What it goes with: Seafood salad and pasta, soups, grilled fish