Issue link: https://digital.copcomm.com/i/674905
78 / the tasting panel / may 2016 SPEED TASTING REPORT CERULLI SPINOZZI'S "CORTALTO" PECORINO AND CERULLI CERASUOLO The immensely charming family proprietor of Cerulli Spinnozi, Enrico Cerulli, tells us, "We are from the northern part of Abruzzo, much different from the rest of Abruzzo; we're close to the ocean, which gives us that sapidity and minerality." The Cerullis may make incredible Pecorino, but what they're best known for is their Montepulciano d'Abruzzo, which is what they use for their Cerasuolo. Under the supervision of one of Italy's top enologists, Franco Bernabei, their grapes are hand-picked in small lots and gently handled in a gravity-flow winery. Cerulli Spinozzi's Pecorino "Cortalto," Colli Aprutini IGT From a single-vineyard in the Colli Aprutini in the region of Abruzzo, where soils are made up of sand and clay. 100% Pecorino. Fermented in stainless steel for about a month. No malolactic fermentation. Rests on lees and bottle aged for at least two months. Blind Tasting Note Saline, citrus and a fat, lush mid- palate. A perfect food wine. —Linda Torres Cerulli Spinozzi's Cerulli Cerasuolo D'Abruzzo DOC From the Canzano vineyard in the Colline Termane area of Abruzzo Italy. This is a Cerasuolo D'Abruzzo DOC. 100% Montepulciano d'Abruzzo. Hand-harvest in small lots. Fermented over six to seven days following a resting period of four months. Made in the salasso method, which is the Italian translation for the more commonly recognized French term saignée. Blind Tasting Note Grilled strawberry, pink raspberry, cranberry and carnations. —Clarke Anderson BANFI TUSCANY LA PETTEGOLA VERMENTINO AND CASTELLO BANFI BRUNELLO DI MONTALCINO Born in Montalcino, the talented and passionate Cellar Master for Castello Banfi, Gabriele Pazzaglia, tells us, "This wine comes from Maremma by the seaside, about one kilometer from the sea." Pazzaglia then became even more fervent after presenting the Brunello di Montalcino. "Consider that the variation of temperature swing is what differentiates our Vermentino, from say Sardinian Vermentino. Inside of this bottle you have a lot of tradition, but also innovation. This 2007 is show- ing very well." Banfi, via the Mariani family, after all, is largely responsible for introducing Brunello to the rest of the world in the late '70s. They continue to elevate the region even today via Sangiovese clone isolation and innovative winemaking technology. Banfi Tuscany La Pettegola Vermentino Toscana IGT From vineyards located in Maremma. Sandstone and friable rock soils. 100% Vermentino. Softly pressed Vermentino ferments for two weeks in temperature-controlled stainless steel. Blind Tasting Note Lemon and lime, pith, high mineral, white flower, wet rock, some spice, mustard greens, arugula in a lean, light body. —Stephen Clark Castello Banfi Montalcino Brunello di Montalcino DOCG From the estate vineyards on south facing hills of Montalcino, Tuscany, 720 feet above sea level. Stony, calcareous soil. 100% Sangiovese Hand-selected, skin contact for almost two weeks. Incredible oak program—aged a minimum of four years; two years in oak of various sizes: hand- selected French barriques and Slavonian oak. Blind Tasting Note Strawberry jam, grilled tomato, Earl Grey tea, cheese rind, toasted almonds and cinnamon. —Nicole Murray Cerulli Spinozzi Pecorino "Cortalto." Banfi Tuscany La Pettegola Vermentino. Cerulli Spinozzi Cerulli Cerasuolo d'Abruzzo. Castello Banfi Montalcino Brunello di Montalcino. 78 / the tasting panel / may 2016