The name comes from the word "Cerasa" which, in the Southern Italian dialects, means Cherry and recognised with proper exclusive appellations (DOC). There are two important Cerasuolos: one from Sicily and one from Abruzzo. The first one is often a light, fragrant but firm red made with Frappato and Nero d'Avola, while the second is a very intense, dry and bold rosé made with Montepulciano grape.
For hundred of years in Abruzzo the big, full-bodied red Montepulcianos (locally known as "fermentato" because they were fermented with the skins of the grape) were destined only for important occasions, mainly to accompany the (rarely served) meat dishes.
Cerasuolo was the popular wine choice for its versatility, in fact it can match not only tasty vegetables but also white meat dishes, fish stews or the local "arrosticini" lamb skews.
Technically Cerasuolo is produced with a "skin contact" of few hours just before fermentation but what really makes a big difference is the attention reserved during the whole vinification and the quality of the grapes that is traditionally used for its production. Around the world (and with few exception) rosé wines are often culturally considered a "second class" cheap alternative to the red wines and produced with lower quality raw material, often bottled with residual sugar to mask some of the faults.
Antica Casa Vitivinicola Pietrantonj makes a beautiful example of Cerasuolo Superiore "Cerano" from the best grapes of their top vineyards. The result is a vibrant, bright color with a symphony of cherry aromas (ref cherry, black and sour cherry) combined with ripe strawberries on the nose and a clean, dry palate with just a touch of tannin.
One small detail: the very dark bottle has been chosen to protect the delicate colour and aromas from the light and enhances the surprise when you pour the wine in a glass.
]]>1) We are very proud to be part of an amazing community and we will stay open and continue to give our services and products to all our customers. In particular:
2) We are going to take all the recommended precautions to ensure the safety of our customers and staff members and we will monitor the situation by the hour and abide by all the government and professional recommendations (NHS - WHO).
3) We will encourage constructive communication with our customers and if you have any concerns or ideas please get in touch or ask one of our staff members.
2016
This is the latest release vintage of Barbaresco and of the first year with a certified organic on the label. It shows a lot of energy and powerful tannin with an incredible backbone of acidity and a very long ageing potential and an elegant aromatic profile. A wine to buy and keep for another couple of years and will last for 10+ years. A legend in the making.
2015
A great vintage that combine very well its intriguing fruitiness made of fresh cut strawberry and dried fruit (cranberry) with some spiciness and developed aromas (cedar wood, dried herbs) together with a touch of floral character. Nice firm tannin and a fresh finish.
2014
Soft and round on the palate with a delicate bouquet that shows ripe red cherry and dried rose petal aromas. A very approachable Barbaresco with a well integrated wood and a smooth tannin. At its best for the vintage.
2013
A deep coloured, full-bodied Barbaresco with plum, black cherry aromas and leather hue. It has a velvety tannin with a nice juiciness on the palate with a surprising long lasting concentration.
2012
It was the favourite of the evening. A bit restrained on the nose at the beginning (it needs to be open at least one hour before drinking it) but after that it showed a classy, complex bouquet with well integrated layers of fruitiness (sweet cherry), toastiness (chocolate, toffee), floral (violet) with a touch od spiciness (cloves). The palate is very refined with and elegant texture sustained by a still fresh acidity. Simply sublime.
2011
Full-bodied and ripe with a nice sweetness and concentration and a developed bouquet with blackberry fruit, cocoa and black truffle aromas. Nice, soft but still firm tannin with a long finish. Delicious now.
]]>
Cork is a natural product made from bark stripped from a specific oak, Quercus Suber, that grows mainly in western Mediterranean countries. Its intrinsic characteristics has made it the ideal wine bottle closure for hundreds of years: it is light, flexible, inert and impermeable to liquid. Another of its attribute which still makes it indispensable today for Fine Wines and bottle ageing, is that cork is semi-impermeable to gas. This means that it just allows to the right amount of oxygen to enter inside the bottle that the wine requires for medium to long maturation.
Corks also bring the idea of tradition with the pleasure, almost a ritual gesture, of opening the bottles with a corkscrew followed by the familiar popping sound. That’s why all the important European wine appellations only allow to bottle their wine with corks.
Its worst enemy is a chemical compound called TCA that is sometime formed by some fungi inside the cork and that can be transferred to the final wine. Although harmless TCA can spoil the wine with an unpleasant, mouldy odour – just imagine the smell of a wet dog – that makes the wine undrinkable. Today less than 2% of the wine are, in some degree, affected by the “corked” taint.
Cheap alternatives to natural corks are often used for inexpensive and young wines: corks agglomerate, plastic corks or – especially for organic wines – corks made from cane sugar fibres that are natural and fully recyclable and biodegradable.
Technically speaking, Screwcaps are the best way to seal a bottle of wine; cheap, light, durable, easy to use (no corkscrews) and no risk of corked wine. It is ideal for white aromatic wines or young reds as the perfect barrier to the oxygen. The internal liner can also be changed to allow some degree of oxygen to enter the bottle although natural cork is still the preferred option for long term bottle maturation.
Screwcaps have also been indirectly used as a marketing tool to identify a wine style evoking the idea of modernity and innovation, especially from “new world” wine producers. That’s why almost the totality of the New Zealand wines and the big majority of the Australian wines are screwcap-sealed.
One of the latest additions you can spot on our shelves are bottles closed with crown caps. Natural wine producers often use them for their wine, (sparkling in particular: Prosecco Col Fondo, Lambrusco Ancestrale etc.) which helps them to highlight their unique identity and quirkiness.
]]>Tucked away between the Apennine mountains and the Adriatic Sea, Le Marche is probably one of Italy’s least known regions. Historically, it was part of the Papal state while nowadays it is considered a gateway region between the northern and southern parts of the country.
To give an idea of the full potential of the wines from Marche I am going to talk about two completely different products made from autochthonous (local to me and you) grape varieties: Verdicchio and Vernaccia di Serrapetrona. The first is more mainstream and well-known, while the other is incredibly rare and unique.
Verdicchio is considered as one of the classic Italian white wine appellations, particularly famous during the 80s, when it was sold by big cooperatives in a very distinctive, green-coloured, fish-shaped bottle. Things have changed dramatically since then and it is now made in a much leaner style – recently rediscovered and appreciated for its dryness, mandarin fruit and nutty character. The name Verdicchio comes from the Italian word verde (green) for the characteristic green hue of its grapes. There are two zones of production: Verdicchio dei Castelli di Jesi, which is situated along the coast, and the much smaller area of Verdicchio di Matelica, located further inland and with its vineyards at higher altitude, resulting in a lifted lemon acidity and minerality in its wine.
Vernaccia di Serrapetrona is a sparkling red wine made only with Vernaccia Nera grapes from a very limited area (just 172 acres of vineyards for the whole appellation) near the little village of Serrapetrona. The vinification of the wine follows an old and unique method of production (apparently first used in medieval times), which is both lengthy and sophisticated and involves sun-drying a portion of the grapes and going through three different fermentations. The final wine has really no comparison with any other product; something between a Super Lambrusco and a sparkling Valpolicella-Ripasso. It comes in two versions: secco (dry – although with some residual sugar) and dolce (sweet – a luscious style) and always with a nice, velvety texture, dry fruit and wild cherry aromas and a delicate bitterness on the finish. It’s a wine that takes you back in time and can be used as an aperitif or to accompany a dessert. It can be matched with all sorts of food and is ideal with cheeses, charcuterie and meat-based, spicy dishes.
]]>Hungary, in fact, was in the front line of the wine producing countries in Europe for thousands of years, but due to the aggressive assault of phylloxera (a bug from America) in the 1880’s, two world wars, and forty years of communist collectivization its fame gradually faded. Nowadays among the 22 regions probably the most famous is Tokaj for its finest sweets and dry whites (Furmint) and Eger for its red blend (Bikaver).
The country is situated in the northern border of the winemaking area in Europe, ideal for the production of quality white wines, although due to the unique microclimates and soil types, Hungary can produce a wide range of wines: from light fruity whites to full bodied reds and sweet wines.
In each of the wine region you can find the most famous international grape varieties (such as Merlot, Cabernet etc.) and dozens of local and unique ones which all have their own story connected to the regions.
The signature Hungarian red wine is undoubtedly the Bikavér from Eger aka Bull’s Blood. The legend narrates that the name Bull’s Blood comes from the siege of Castle Eger in 1552 by the Turkish army. After many days of fighting in the cold, the Hungarian soldiers, exhausted begged their superiors for something to quench their thirst. The captain of the fortress, István Dobó, opened the cellars, and generously served local wine to his soldiers. In their eagerness to drink, the dark red wine streamed down their faces all over their beards, moustaches and armour. The Turkish, who were attacking the castle, later saw the red stains on the faces and clothes of the Hungarians and, assuming they had drunk bull’s blood, attributed the defenders great strength.
Eger is situated about 86 miles northeast of Budapest and with its hilly terrain has optimal conditions to grow grapes in fact, scientists identified a 30 million-year-old vine grape fossil, among the modern-day vineyards.
The blend today is Eger’s flagship wine and, by regulation, it must be made of at least three grape varieties with a minimum of 50% of Kékfrankos and 2% of Kadarka.
Vinarius has recently started importing wines from Eger made by the Thummerer family that has a well deserved reputation all over the country. They were one of the first in the region to start focusing in quality instead of mass production, after the communist era. Now they’re cultivating 100 hectares of vineyards with international and Hungarian grape varieties on the hills of Nagy-Eged mountain in a 4200 m2 cellar carved into volcanic tuff.
Our selection of Bikavér includes the Classicus and Superior and in both cases you can expect a deep coloured, full bodied red wine with dark fruits and blueberry aromas with a touch of sweet spiciness and a nice acidity, with more ageing aromas and complexity for the Superior. So if you would like to feel the spirit of the bull on a misty day, stop by at Vinarius!
The name comes from the word temprano which in Spanish means ‘early’, because of its propensity to ripen earlier than the other local grapes.
Tempranillo really is the heart and soul of the Iberian wines. Virtually planted all over Spain and with over thirty synonyms (including Tinto Fino, Tinta Madrid, Verdiell and Tinta de Toro) the thick-skinned, dark coloured grapes of Tempranillo are very versatile and able to produce different styles of wine from many regions.
From the vino joven (young wine), destined for an early consumption, to the more mature style of Crianza and Reserva in Rioja; from the very concentrated and full bodied red from Toro appellation to the more complex wines from Ribera del Duero. Also and because of its innate aromatic neutrality, Tempranillo combines very well with other grape varieties (especially Garnacha, to make the classic Rioja blend) and it’s ideal for long barrel ageing and a great companion wine of many foods and dishes. The best examples of Tempranillo come from vineyards located at a relatively high altitude where they can express a better balance and freshness.
In Vinarius we always have numerous Tempranillo based wines in stock covering all the main styles and appellation but we have a striking preference for Horten Tempranillo, a wine we import from Encomienda de Cervera.
The estate is located in the National Park of the Campo de Calatrava with vineyards between 750 and 850 mt of altitude and blessed by a very fertile soil from the extinct volcano. The award winning wine is named after the beautiful owner of the estate, Horten Espinosa, and for good reason, as it can be considered their signature wine. This Tempranillo is very elegant and easy to drink and shows a very seductive fruitiness with blueberry, red plum and a touch of vanilla pod. Medium-to-full-bodied on the palate with a nice crunchiness, a firm but well levigated tannins and a very neat finish.
]]>With my second-hand Citroen AX, I drove around the hills surrounding Tortona town in the region of Piedmont (in the Northwest of Italy) working with local wine producers to better understand the oenological characteristics of the then, literally unknown wine, and draw its sensorial profile.
What I stumbled upon was one of the most interesting and exciting Italian white grape varieties, able to produce truly terrific wines with a high level of acidity and concentration and a great ageing potential. For its level of complexity and intensity, the Timorasso wine style, in fact, is more similar to some outstanding French whites (Viognier, Chenin Blancs) than their Italian counterparts.
Things have changed dramatically in the last two decades and from less than 20 acres in the 90’s there are now around 370 acres of total Timorasso vineyards. But despite the fact that more wineries have decided to replant this ancient grape as well as and the quality of the resulting wines being widely recognised and often receiving important awards, Timorasso can still be considered a rarity around the world, especially in the UK.
Vinarius, in its continuous search for the underdogs – small producers, little known appellations or rare grape varieties that can deliver great quality wines at an affordable price – couldn’t miss this old and reliable friend and we’ve just started an exclusive collaboration with one of the best producers: Luigi Boveri (see picture). His winemaking interpretation of Timorasso enhances the purity and full character of the grape: skin contact maceration followed by a lees ageing and “battonage”, and with strictly no oak ageing.
Derthona Timorasso Colli Tortonesi DOC is an approachable still intense and bold white with a straw yellow colour with beautiful golden hues. It has a very elegant nose with fruity aromas (Lemon, clementine) with some candied fruit and dry aromatic herbs. A nice backbone on the palate: warm in alcohol and fresh in acidity.
“Filari di Timorasso” Colli Tortonesi DOC is one of the finest expression of Timorasso and shows a bright, golden colour with grapefruit, apricot, honeycomb, white flowers and a touch of nuttiness that form an intense aromatic profile. Powerful & fresh on the palate with an attractive minerality and an incredibly long finish. A wine that can be enjoyed now or cellared for another five years. A must for any wine lover! Available in regular size or with hand-bottled Magnum size.
]]>In general, there is a bit of a misconception about vegan wines and how they are produced. Also, it is a very technical subject, which can clash with the approach of some philosophies, such as veganism.
First of all we need to make clear that wine can only be obtained from the fermentation of fresh grape juice (also called must) and no animal product is present (or should be present) in any bottle.
After fermentation the new wine is a hazy mixture of different things, including small solid particles such as yeasts, proteins and tannins. Although all these compounds are natural and harmless for humans, they may cause imbalances and sediments in the bottle, especially for wines that need to be consumed relatively young. That’s why most winemakers choose to clarify their wine.
This process is called fining, which is often done with the help of some fining agents, including casein (milk protein), albumen (egg whites) and isinglass (gelatin from fish bladder). Any such agent is entirely removed from the wine after the clarification. To be precise, the fining agent is not an ingredient of the wine itself and there is only a temporary contact between the product(s) from animal sources and the wine during the fining process. But the use of these products is not always acceptable to vegetarians and vegans.
Nowadays, many producers, especially organic and biodynamic winemakers, are choosing not to clarify or filter their wine or they use vegan-friendly agents such as bentonite (a clay-based product) or pea flour.
However, not all vegan wines are certified as such because the certification is a further cost with lots of extra paperwork for the producers, usually with minimal marketing benefits. At Vinarius we work very closely with the wine producers and we know exactly which wine is vegan and which one is not. So if you are looking for a bottle of wine suitable for vegetarians or vegans ask your trusted Wine Merchant!
]]>Contrary to big, industrial scale producers that bottle practically everyday - small, independent wine producers bottle once per year, normally in spring time and some of them use (especially biodynamic and organic) the lunar calendar to choose the ideal date according with the style of wine they want to make.
This is also the moment where new vintages are released and presented to the public and - as some of you have notice in the shop - we are now waiting for the new bottled wine to arrive from some of our favourite producers.
]]>
As usual there will be two separate events: one concentrating on the wines, especially those from the Chianti Classico and the ones we import directly, and a second event covering the typical cuisine from the Chianti region
…“(Pinot Noir) It’s not a survivor like Cabernet Sauvignon, which can just grow anywhere and thrive, even when it's neglected. No, Pinot needs constant care and attention. You know? And in fact it can only grow in these really specific, little, tucked-away corners of the world. And — and only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand Pinot's potential can then coax it into its fullest expression. Then, I mean, oh, its flavours, they're just the most haunting and brilliant and thrilling and subtle and ancient on the planet.”…
In Vinarius we share this passion for Pinot Noir particularly those from its place of origin: Burgundy. There, in the southern part of the Cote de Beaune, we discovered a small producer, Claude Nouveau, who makes a variety of wonderful Pinot Noirs: from the straightforward and precise styled Hautes Cotes de Beaune to the more complex and full-bodied character such as Marange and Santenay premier Cru wine appellation. Come and join us to taste these and more in our next event: Pinot Noir Grand Wine Tasting.
]]>Volcanoes have tantalise human being since primordial time: their eruptions can destroy and create landscape, frighten observers and sometime even modify our climate, but Volcanic soils are full of nutrients (minerals in particular) and are usually very dark in colour, both of which help the vine to bear rich, concentrated grapes. Although no scientific studies has ever shown any direct connection between the presence of various minerals in the soil and the aromas of the final product, wines grown on volcanic soils often have several characteristics in common: fresh acidity, evident minerality and a distinct character and longevity. Two additional elements are also mentioned that can influence the quality of the wine from volcanic areas: the altitude of the vineyards and the use of their local grapes and their traditional methods of production. These wines, in fact, come from idillic rural location, frequently on the top of high mountains and far away from the mainstream agricultural districts and intensive farming. Hidden little gems which we are very happy to discover and share with our customers.
Vinarius already has and extensive selection of volcanic wines and this month we proudly announce the introduction of two new succulent products directly and exclusively imported from the producers: Soto de Zemtinar, Encomienda de Cervera (rrp £10.45) and Etna Rosso, Tenuta Bastonaca (rrp: £24.45).
In the first case the vineyards are located at the hearth of the Volcanic Massif Campo de Calatrava in Spain at an altitude between 750 and 850 mt inside the Maar de Hoya de Cervera National Park.
The Etna Rosso, also, is the archetype of the volcanic wines: from a very small vineyard on the top of the tallest active volcano in Europe (Etna in Sicily, Italy) using only their traditional cultivation method (head-trained bush vines) and local grape varieties: 80% Nerello Mascalese, 20% Nerello Cappuccio. Medium-bodied and fresh the first wine with a soft palate and a lingering finish; full-bodied with a refined tannin and nice smokiness the second. Both wines with their own distinctive “volcanic character”.
Made with 100% of “Turbiana”, a distinctive grape variety often associated with the Trebbiano di Soave or Verdicchio grape, Lugana wine has been made there for hundreds of years and its characteristics and style is strongly influenced from its area of origin. The soil, in fact, is a strikingly white and fertile clay-limestone and, together with the mild microclimate, benefit enormously from the influence of the lake. The quality of the final products are overlooked and protected by a local consortium (Consorzio Tutela Lugana DOC) which allow five different interpretations of the same grape variety: the classic and popular Lugana (which represent 90% of the total production of the whole appellation), Lugana Superiore, Lugana Riserva, late harvest Lugana and a sparkling version.
Right at the hearth of the appellation, in the little pretty town of Sirmione, the Pasetto family has been passionately cultivating their vineyards for generations. Emilio first and now and his son Stefano produce the “Cascina Albarone” wine which is the quintessential quality Lugana: pale straw yellow in colour with a delicate, fruity and floral nose with hints of almonds. On the palate is dry and mineral with intriguing citrusy aromas and a classy and long finish. Vinarius proudly import and sell “Cascina Albarone” for a retail price of £14.95
]]>In Italy the term Enoteca is used to describe a local Wine Shop with a range of high quality wines. The word derives from the Greek and although it literally means ”wine repository” it has an important cultural function as “wine library”: a centre of knowledge and information about the different wines and vine-growers of the local area. The word, in fact, uses the same suffix as the Italian words Biblioteca (library) and Pinacoteca (art gallery). Typically the wine selection of an Enoteca is more focused on small wine producers than large wineries and it offers tasting facilities together with an assortment of wines by the glass.
The Enoteca doubles as a Restaurant offering regional food to accompany the wines; the menu can vary from nibbles to very elaborate dishes; hence the term Enoteca has been sometimes used as a name for italian-style restaurants with a very good wine list.
The concept is now very popular and it is widespread to other countries: under the name of “Vinothek” in Austria and Germany and “Oenotheque” in France, while in London it has kept the original Italian name.
Ultimately an Enoteca is so special because of the combination of a friendly and convivial atmosphere with the wine knowledge and competence of the “enotecario”; this makes it the ideal place to buy a bottle of wine retail or enjoy a glass of wine and a proper meal on the premises. It is also a hub for wine tastings, supper clubs, aperitifs, wine and food pairing.
An authentic Enoteca is an asset and an important part of the community: bringing people together and spreading the wine and food culture and promoting a healthy lifestyle.
]]>Price:
Granted certain exceptions, the price of a bottle can be a useful indication of the quality of a final wine – consider that the majority of Italian wines imported into the UK are sold in supermarkets. Wines tend to come with a higher price tag if they come from eco-conscious, small producers who carefully oversee the entire process from grape to bottle.
Region:
Italy is the only country in the world in which every single political region produce wine and has its own specific appellation. Every style of Italian wine is rooted in the geography, climate and culture of its corresponding region and vice-versa. So, if you like Tuscany, for instance, look out for a Chianti or a Brunello or if you feel like exploring a seaside region such as Puglia or Sicily, go for a Primitivo or Nero d’Avola.
Classification:
Italian wine classification is quite complicated and very strict. At the top of the quality pyramid are bottles labelled as DOCG (Denominazione di Origine Controllata e Garantita), which means that the wines are produced under very rigorous rules and supervised and guaranteed by a government body. Only around 7% of total Italian wine production comprises DOCG-level wines, and this includes most of the famous names (Barolo, Brunello etc.). For a very safe choice, opt for a DOCG, which can be recognised by the sticker on the neck of the bottle.
Grape Varieties:
In the world there are around 1,300 grapes varieties that you can use to make wine, and almost all come from the Mediterranean area. Italy alone possesses 400 grapes used in wine production from the very popular and widespread (Sangiovese, Pinot Grigio etc.) to the very rare or even nearly extinct. Yet all of them come complete with a particular character and history. This provides the chance to experiment and be inspired by the unparalleled diversity of this blessed country for a lifetime. Why not ask for a Ruché (which is also a DOCG), a Grechetto, a Pecorino, a Coda di Volpe or a Grignolino? Drink, learn and enjoy: the choice is endless!
Eugenio Ciccarelli is a qualified winemaker and specialist Italian wine buyer for Vinarius.
Polyphenols, cold maceration, botrytis cinerea, Ehrenbreitsteiner (Wait, there’s really a grape variety called that?!)... Wine babble can sour even the most diehard aficionado’s relationship with fermented grape juice. That’s why the role of a wine advisor should not just be to suggest the best wine for a particular occasion, but also to put the customer as at ease, explaining and demystifying what can at times seem a rather intimidating subject!
Here are some of the most common questions we get asked at our wine shop and bar on the Roman, with answers in plain English:
Is it true that wines improve with age?
The vast majority of red wines and nearly all white wines are not made to be kept for a very long time. Only a handful of wines with very specific characteristics such as provenance, tannin and refined oak maturation will actually improve with bottle ageing. If in doubt, ask!
What are the main differences between screw cap and cork closure?
Traditional cork closure allows some air to enter the bottle, slowly maturing the wine inside, whereas screw caps don’t. Corks very occasionally spoil a wine with a substance called TCA, however, which while completely safe can make your favourite vino smell like wet cardboard – hence the term “corked wine”.
What is a natural wine?
Though the latest buzzword, there is no clear definition of a “natural wine”. Commonly, it’s a wine produced from biodynamic or organic grapes using very limited intervention during vinification: no filtration, no fining and no added sulphites.
What is tannin?
Tannin or tannins are substances found mainly in grape skins and seeds. In a wine, they are what cause that drying or astringent sensation in the mouth. If you’re feeling ambitious, try a strong black tea to see what very high levels of tannin taste like.
Why do wine prices vary so much from bottle to bottle?
Quality wines are generally more expensive to produce and, as for any other product, it also depends on the economy of scale (big or small producer) as well as supply and demand. All in all, appellation or typology (what wine it is), producer (who makes it) and vintage (year of production) are the three single most important factors.
How early do I need to open a bottle and/or decant the wine prior serving?
Wine and oxygen are best friends yet worst enemies. The two have a complicated relationship, but generally the only wines that need to breath prior to serving are those with very high levels of tannin from older vintages. In these cases, decanting a bottle of wine one hour before serving can help accelerate the oxygenation process and/or separate any sediment.
Eugenio, Phlippe and Jack wine advisors at Vinarius