LA PRIMAVERA offers a selection of perfumed, complex wines from some of our most sought-after producers, carrying with them the optimism of spring.
JACOPO STIGLIANO
Pinzimonio 2024
Emilia-Romagna, Italy
This sparkling wine is mostly Pignoletto, along with a little Albana and Trebbiano, from a parcel of thirty year old vines planted over sand and clay in Valsamoggia. The grapes were pressed directly and fermented in concrete vats, before being put into bottle with a little must from the same harvest. The result is golden, vibrant col fondo that in the regional tradition is crisp, dry and delicious. A wine we first enjoyed for aperitivo in Jacopo’s vineyard alongside pinzimonio, it works nicely with salumi or a good hunk of cheese too.
Pignoletto, Albana, Trebbiano
VINYER DE LA RUCA
Nespola 2024
Roussillon, France
A blend of Vermentino and Grenache Blanc from old vines planted on terraces of granite and schist in Port-Vendres. Whole bunches of the former infused in the fermenting juice of the latter Grenache Blanc for a fortnight, before a short rest in concrete. Golden straw yellow, its stone fruits are framed by a touch of tannin, salt and spice.
Vermentino, Grenache Blanc
BARRACO
Bianco G 2023
Sicily, Italy
From an isolated plot of fifty year old bush vines of Grillo handed down to Nino by his father. These are planted over red sand and terra rossa, just a kilometre from the sea. This spent twenty four hours on the skins before ten months of élevage in a combination of old casks and concrete vats. A vivid yellow, this really shows the pedigree of the site and is compact and elegant with delicate notes of minerals and brine leading to a long, salty finish.
Grillo
JACOPO STIGLIANO
Samodia Rosso 2024
Emilia-Romagna, Italy
A blend of Barbera, Sangiovese, Ancellotta, Merlot and Lambrusco Grasparossa from old vines planted over limestone, over four hundred metres above sea level. The grapes were destemmed and fermented on the skins for ten days, before being pressed to cement vats until the following spring. Luminous in the glass, this wonderful vino da tavola piles on the charm with its gentle scents of red cherries, balsamic and bitter herbs.
Barbera, Sangiovese, Ancellotta, Merlot, Lambrusco
LE COSTE
Le Primeur 2024
Lazio, Italy
Aleatico that underwent carbonic maceration for ten days, before being pressed off to vat to finish fermentation and rest until the following spring. From a classic year, it pours a particularly pretty shade of purple and offers soaring notes of red berries, rose and spice. For lovers of this style, it doesn’t get much better than this.
Aleatico
LE BATOSSAY
Ouech’ Cousin 2023
Loire, France
Grolleau from a gorgeous parcel of fifty year old vines surrounded by forest and planted over loam, that has been in the Cousins’ family for generations. The grapes were fermented for three weeks as whole bunches, before being pressed to cuve for a short rest. A brilliant shade of ruby in the glass, it offers classic varietal notes of black and blue fruits, earth and spice.
Grolleau