Domaine Vico “Forco di Pero”, Corse Rouge
Domaine Vico was founded in 1901 and is now owned by Manu Venturi, who has been working the vineyards sustainably for 35 years. The domaine was awarded the HVE (High Environmental Value) certification in 2015 and has been in organic conversion since 2017.
The facts
Certified biodynamic
60% Niellucciu (this is very similar to the Sangiovese grape of Italy), 40% Sciaccarellu
Forca di Pero is Corsican for “the fork of the pear tree”, referencing the various plots of the domaine that go into the wine
Schist and basalt soils on southeast facing sites
30+ year old vines
Indigenous yeast
Fermented and aged in concrete for 18 months
Unfined and unfiltered
In the glass
This wine, a blend of 60% Niellucciu and 40% Sciaccarellu; it is vinified in cement-lined tanks and is aged for 18 months in cement vats and bottled after a light filtration. The wine has bright red fruit aromas and flavors that make for a fresh, slightly grippy and crunchy red wine. There are undertones of the so-called Corsican garrigue that combines rosemary, mint, thyme, basil and oregano. The wine is great with Mediterranean foods, seafood, and because of the garrigue notes is also excellent with grilled lamb.
Domaine Rolet Pere et Fils, Trousseau
This estate was stablished in 1942 in the small region of the Jura in eastern France. From the beginning the focus has been on quality farming. The estate farms organically and no herbicides or pesticides are ever used. Wines are balanced, mineral-driven with a focused purity and intensity of flavor which maintain the cool climate typicity of this mountainous region.
The facts
Practicing organic
ABV: 13%
Variety: 100% Trousseau
Aged for 9 months : 50% in barrels and 50% in tanks.
In the glass
Light ruby-purple in color and slightly cloudy, with aromas/flavors of raspberries, wild strawberry, currants, lilac, violet, pepper, underbrush, and leather. Juicy and gently tannic, but with a tangy crunch and an aromatic, lightly smoky finish. A Classic pairing with Comte cheese; also pate, game birds, rich chicken dishes, pork.
La Spinetta Timorasso
Timorasso is a characteristic white variety native to the Tortona area in the southeast of Piedmont, Italy. The wine is also known as Derthona, which is the Roman name of the city of Tortona.
While it’s gaining attention for its fresh and mineral expressions, with some time in bottle, the wine finds even more balance and definition, developing more mineral attributes and distinct notes of flint. The Timorasso variety is particularly characteristic for its ageing potential, evolving up to 15-20 years in the best vintages, and is already being defined as a sort of “White Barolo.”
The facts
Practicing organic
50% of the fruit does an 18-hour cryo-maceration
The wine rests on its lees for 4 months prior to bottling, and is released September of the year after harvest
2,000 cases produced on average
In the glass
The La Spinetta Timorasso is vinified and refined entirely in stainless steel, & is a refreshing and bright wine with pronounced expressions of tree fruits (pear, apple, peach), white flowers and a bit of honeyed minerality. THIS WINE DOES GREAT WITH A DECANTING BEFORE DRINKING. Pair with fresh goat and hard sheeps cheese, Comte and similar, seafood, lighter fowl dishes, mushroom elements, fresh bruschetta and lighter pasta with cream sauce.