While you’re planning one other go to to Italy, add the charming city of Castiglione del Lago to your itinerary. Positioned in central Italy in Umbria’s province of Perugia, on the southwest nook of Lake Trasimeno, Castiglione del Lago is a fast drive to Chiusi to the southwest, Arezzo to the northwest, Cortona to the north and Perugia to the southeast. With sweeping lake views and inside strolling distance to the Palazzo Ducale, the Medieval Fortress and small retailers, the city is a vacation spot for a lot of who love artwork, tradition, genuine meals… and wine. Just lately, our group of United States wine writers explored the realm and had the chance to be taught fascinating tales and style the award successful wines of Madrevite with proprietor Nicola Chiucchiurlotto. Madrevite is a fast drive from city, too, don’t miss this!
Madrevite is present in Cimbano, within the municipality of Castiglione del Lago. The realm straddles Umbria and Tuscany and the property is tucked between the hills hugging Lake Trasimeno and Lake Chiusi in Tuscany, throughout the Colli del Trasimeno DOC zone. Viticulture dates again to Etruscan and Roman occasions and continues as we speak. The configuration of the land gives a singular microclimate with delicate winters, heat and breezy summers and a diurnal shift in temperatures. The soil consists of largely clay, sand and clay blended with pebbles and threads of limestone.
The property now often called Madrevite was based in 2003 when Nicola determined to replant a part of his grandfather’s outdated vineyards that dated to 1978. Previous to the restoration, the property was not solely a winery, however a farm of olive groves and crops of grains and legumes. Now, there are 60 hectares of land of which 11 hectares are planted to vines and 5 hectares are olive groves. The rest is used for rising crops. Vineyards are roughly 20 years outdated and are at 280-350 meters above sea degree. Nicola defined that manufacturing is roughly 50-60K bottles per yr with 35-40% of the whole exported.
“It’s important to do what you might want to do to provide a high quality wine – not what folks suppose it is best to do,” remarked Nicola Chiucchiurlotto. He’s captivated with natural agriculture and environmental and financial sustainability. There are not any chemical herbicides or pesticides used and soil fertility is enhanced “with out traumatic or synthetic practices.”
Major grapes cultivated at Madrevite are white forms of Trebbiano Spoletino and Grechetto and purple forms of Gamay del Trasimeno (Grenache), Sangiovese, Montepulciano and Syrah. Lest anybody ponders the existence of Gamay del Trasimeno as the identical grape as that in Beaujolais, suppose once more. “Latest ampelographic analysis present that Gamay del Trasimeno is similar grape that is called Cannonau in Sardinia, Tai Rosso in Veneto, and Grenache and Garnacha respectively in France and Spain. It’s believed that Gamay arrived right here from Spain within the early 1600s,” wrote Nicola.
After a stroll among the many vineyards and a pleasant al fresco lunch with winery views, Nicola and our group checked out the winemaking amenities and barrel rooms to be taught much more. Fermentation is spontaneous with no added yeast, pores and skin maceration will depend on the the classic yr and what’s wanted for the optimum outcome, and tender urgent together with pure clarification are priorities. Historic concrete barrels, wood casks and French barriques are outstanding together with the time-worn madrevite, a instrument utilized by Umbrian winemakers from way back to firmly shut the barrels filled with wine. Nicola defined that he selected the identify “Madrevite” as an homage to previous traditions and trendy agricultural winemaking methods. “I wish to create a hyperlink between the 2 – that is the essence of my wine manufacturing.”
Wines of Madrevite
The catchy labels appeal to the attention with the intention of “being one thing you’ll acknowledge as from Madrevite,” remarked Nicola. I gave bonus factors for every wine’s scrumptious meals pleasant profile and luckily, our group had a two “analysis” alternatives to show it.
The night previous to our vineyard go to, Nicola Chiucchiurlotto met us for dinner at pretty l’Acquario Restaurant in Castiglione del Lago. Our first wine, a recent and complicated Il Reminore of Trebbiano Spoletino, hit the mark sipped alone and with hummus of white and black chick peas, olive oil and a spritz of lemon. Intense aromatics led to notes of white fruit and citrus. Paired with a lightweight appetizer of white fish, La Bisbetica Rosé of Gamay del Trasimeno (Grenache) was wealthy, layered and complicated with vibrant florals on the nostril together with strawberries, raspberries and drop of pink grapefruit on the palate. Following was a purple wine, Opra of Gamay del Trasimeno (Grenache). Expressive with purple fruit aromas, lush flavors of plums, black cherries and crushed raspberries discovered their residence on a basis of soppy tannic construction and vibrant acidity.
Extra wines have been poured the next afternoon at lunch. Futura of Trebbiano Spoletino is a Vino Spumante di Qualita Brut Nature and produced utilizing the Ancestral Methodology. Persistent bubbles have been pleasant as was the creamy texture, notes of white fruit and snappy acidity. We loved various sips with an assortment of appetizers.
A relaxing glass of Elvé of Grechetto provided vibrant acidity and intense aromas and flavors of white fruit and herbs. The end lingered and was a superb, sudden pairing to pici pasta lined with home made sauce ready by Nicola’s mom.
Of Syrah was Tiulla produced in a lightweight, straightforward consuming type with loads of purple fruit and delicate notes of pepper and spice. Sipped with a plate of Pecorino cheese, Toscano salami, prosciutto and shooters of legumes and croutons, my palate was greater than glad. Our last wine was award-winning C’osa, a wealthy and full bodied wine of Gamay del Trasimeno (Grenache). Florals, purple berries and spice on the nostril led to extra purple fruit on the palate. Framed with reasonable acidity and tender tannins, the end lingered with further bites of the pecorino cheese course in addition to beneficiant forkfuls of pici pasta and home made sauce.
Grazie Nicola Chiucchiurlotto of Madrevite for a memorable expertise in Umbria.
Cheers! ~ Cindy