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Springtime 2017 at Gagliole

Gagliole Castellina in Chianti
Castellina in Chianti, June 2017

 

Dear Gagliole friends,
The arrival of springtime in the Tuscan countryside remains, year after year, a thrilling experience. Our own team dedicates renewed enthusiasm and professional attention to a whole series of activities from vineyard operations to all of the minute details of our hospitality activities.

 

La Valletta

 

Giulio Carmassi, our inhouse winemaker, is quite satisfied with the quality of our “new-borns”: that crisp, refreshing Biancolo 2016 is once again, as always, the perfect aperitif or juicy partner for light, summertime offerings, while Rubiolo 2015, our Chianti Classico, embodies that fine vintage to the ultimate degree, enfolding the palate with its full, rich flavours and building an overall structure of impressive balance and proportion.
And then we have some good news for our friends who fly first-class with Swiss Airline: you will soon be able to savour on board the 2015 vintage of our “Il BIANCO” IGT.
Our PECCHIA IGT 2013 was a source of further satisfaction, since its superb quality elicited a unanimous 95 points on the part of three of the most influential American wine critics, Monica Larner (Wine Advocate), James Suckling and Antonio Galloni (Vinous Media). Monica Larners article published a few weeks ago in the Wine Advocate was a source of deep joy for our winemaking team and a tribute for the quality achieved with our 2013 and 2014 vintages, wines that saw the ever-increasing involvement of our winemaker Giulio Carmassi.
www.gagliole.com/en/news/gagliole-by-monica-larner-wineadvocate/
www.gagliole.com/en/news/reviews-by-monica-larner-robertparker-wine-advocate/

One of these wines of the 2014 vintage we would like to comment as follows:“

Gagliole IGT 2014 is once again the offspring of meticulous vineyard and winemaking attention. Rigorous quality-selection of the grapes made it possible to incorporate into this wine all of the most exceptional vineyard parcels in Panzano, in order to achieve a truly fine wine. It eloquently reflects its challenging growing season, which brought a cool, rainy summer and a sun-blessed final stage, yielding grapes with significant levels of aromatic and phenolic compounds. Painstaking selection during picking was the real key to success, allowing us to produce this wine despite the difficult year.
The bouquet boasts an impressive balance between notes of cherry, wild forest berry and scents of pipe tobacco and white pepper. In the mouth, supple tannins enfold the palate, and its full volume displays that vein of juicy acidity classic to Sangiovese, which goes to bolster the structure of the Cabernet Sauvignon. A long-lingering finish reprises the same fruit and spice impressions that give this wine its notable freshness and complexity.”

 

La Valletta

 

To further heighten enjoyment of this wine, we asked our chef Edi, who welcomes and lavishes attention on our guests at La Valletta Luxury Bed & Breakfast, for a recipe that would be simple to do and delicious to enjoy.
She suggests our mouth-watering involtini di vitella e spinaci.
To make them (for 4 persons), you will need: 4 thin slices of veal; 100g pancetta (ham); 150g spinach; 4 sage leaves; 3 knobs of butter; 3 tbsp. Gagliole extravirgin olive oil; 3 tbsp. red wine; 5dl vegetable broth; 1 small onion; 1 small carrot.
Here is how Edi prepares it: Pound the veal between two sheets of plastic wrap to thin it, then add a little salt and pepper. Meanwhile, sauté the spinach with a bit of butter, then drain well. Spread out the veal slices, and at the end of each, place a bit of spinach, a sage leaf, and a little pancetta, then roll it up, and pin together with a toothpick. In a saucepan, heat up the Gagliole olive oil, and fry the chopped onion and carrot; infuse with the red wine and a little vegetable broth. Put in the involtini and let them brown on low heat for about an hour.
And voilà: dinner is served, and it’s time to uncork a bottle of Gagliole 2014!

Kindest regards

 

Monika & Thomas Bär and the Gagliole Team!

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