What sets apart some of the most exhilarating Italian wines today? New benchmarks for complexity and longevity have one thing in common: volcanic soils.
Some of the most exciting and intriguing wines coming out of Italy have one thing in common: the volcanic origins of their soils. While the wines of Mount Etna immediately pop to mind, a surprising number of great wines, from the Veneto down to Sicily, hail from volcanic terroirs.
And while minerality is one of the most debated subjects in the wine world, Italy’s volcanic soils impart undeniable mineral sensations that include flint, crushed rock and saline, lending depth and complexity to the resulting wines.
Additionally, many of these grape-growing areas have extremely old vines, some more than 100 years old in parts of Campania and Sicily. And nearly all of the “volcanic” denominations rely on native varietals that have had centuries to adapt to their growing conditions.
The vineyard altitude, grape varieties and cellar practices all play crucial roles in the final product, but volcanic soils lend structure, longevity and an extra layer of dimension to the final wines. Here’s where to find these complex beauties.
Alcuni dei vini Italiani più interessanti e intriganti hanno una cosa in comune: le origini vulcaniche dei loro terreni. Mentre i vini dell’Etna vengono subito in mente, un numero sorprendente di grandi vini, dal Veneto alla Sicilia, provengono da terroir vulcanici.
E mentre la mineralità è uno dei soggetti più dibattuti nel mondo del vino, i terreni vulcanici d’Italia conferiscono innegabili sensazioni minerali che includono pietra focaia, grafite, ardesia e sentori salmastri, conferendo profondità e complessità ai vini che ne derivano.
Inoltre, molte di queste aree viticole hanno viti estremamente vecchie, alcune più di 100 anni in parti della Campania e della Sicilia, in molti casi a “piede franco”, in quanto i terreni vulcanici rendono le viti meno suscettibili agli attacchi delle fillossera. E quasi tutte le denominazioni “vulcaniche” si basano su varietà autoctone che hanno avuto secoli per adattarsi alle loro condizioni di crescita.
L’altitudine del vigneto, la tipologia dei vitigni e le pratiche di cantina giocano tutti un ruolo cruciale nel prodotto finale, ma i terreni vulcanici conferiscono struttura, longevità e un ulteriore livello di qualità ai vini. Ecco una selezione di alcuni di questi vini complessi e affascinanti.
L’articolo completo in inglese sarà pubblicato sul numero di Febbraio 2018, ma è già disponibile online qui: The Volcanic Wines of Italy
Sunny Sicily, the largest island in the Mediterranean Sea, sits just off the tip of the boot-shaped peninsula of Italy. Dotted with ancient Greek temples and Norman cathedrals built by former invaders, the island has a rich history and multifaceted cultural legacy.
It also boasts miles of pristine beaches, breathtaking scenery and the highest active volcano in Europe, Mount Etna.
On top of those wonders, Sicily makes fantastic wines from native and international grapes. It produces everything from full-bodied reds to vibrant, mineral-driven whites. Pair them with the fantastic local cuisine, and you understand why this is a wine-lover’s paradise.
While quality wine is the new normal across Sicily, the most exciting areas of the island right now are located in the east, namely Mount Etna, Vittoria, Noto, and Faro. Boasting ideal growing conditions where native grapes excel, these four growing zones produce some of the finest wines on the island, and the best are among the most compelling bottlings coming out of Italy.
Italy is a land of contradictions, and as Italians love to declare, this is part of the country’s fascino, or charm. The country’s new breed of white wines is a perfect example.
At first glance, you’d expect whites from the country’s deep south, known for its Mediterranean climate and constant sunshine, to be powerfully structured, with superripe fruit, high alcohol levels and low acidity. While this used to be true of many bottlings, today the whites from select denominations in Campania and Sicily boast the complexity and minerality often associated with cool climates.
How? Winemakers now focus on indigenous grapes, which have adapted to the region’s climate over hundreds or thousands of years. “Rather than make wines geared for international palates that taste like they could be made anywhere, we want to make wines that express Campania’s native grapes and our unique terroir by identifying the best vineyard sites, harvesting at the right moment and using less invasive cellar techniques,” says Antonio Capaldo, president of leading Campania firm Feudi di San Gregorio. Here’s a breakdown of Italy’s southern whites that should be on your table this summer.
It’s generally assumed that Italian white wines are cheap, cheerful and made to be consumed during the first year after the harvest. And while this may be the case for most Italian whites, and for the majority of white wines made around the globe, Italy produces some stunning whites that break the drink-now stereotype by developing depth and complexity as they age.
Once infamous for making industrial quantities of concentrated musts and uninspiring sweet wines, Sicily is fast shaking off its bulk-wine and sticky Marsala image. Kerin O’Keefe identifies the island’s best growing areas and the dynamic estates that are transforming its reputation.
Photography by Paolo Tenti
Thanks to almost ideal growing conditions and a patrimony of unique native grapes, Sicily’s once stagnant wine scene is undergoing a much deserved quality renaissance. Now a wellspring of experimentation and investment, the largest island in the Mediterranean is quickly becoming Italy’s most exciting wine-producing region, as winemakers discover the island’s ancient grapes and classic growing areas.
Though the recent past was devoted to industrial-quantity winemaking, the future is focused on top-quality wines of relatively good value that are both modern and indisputably Sicilian. Sprinkled with ancient Greek temples and Norman cathedrals built by former invaders, Sicily has long been a land of contradictions, and this is especially evident in its flourishing wine sector, where new boutique wineries can be found alongside sprawling cooperatives the size of oil refineries. Even though Sicily is no longer merely a vast reservoir of grapes and concentrated must, the island’s determined drive toward quality is hindered by its steadfast image as a bulk-wine producer.
Its lingering reputation is not groundless: Sicily remains one of Italy’s most prolific wine-producing regions, with as much land under vine as all of Australia and more than double that of Piedmont or Tuscany. Surprisingly, only 17 percent of Sicily’s massive output is bottled on the island, and only 3 percent of this is under Italy’s Denominazione di Origine Controllata (DOC) appellation system. The island remains a leading producer of strong grape must (vino da taglio), which is covertly used by many northern producers to give their more delicate wines an injection of southern muscle, while the brunt of the harvest, of dubious quality, is still sold in bulk or distilled. But side by side with these dismal remnants of mass production, dynamic winemakers have carefully revived ancient grapes and are now making some of Italy’s most innovative wines.