NEW ORGANIC VALUES FROM LESSER-KNOWN GRAPES!
Vagnoni Molina Marche Passerina IGP 2016 – CERTIFIED ORGANIC
Country: ITALY / Region: MARCHE / Appellation: MARCHE PASSERINA IGP / Varietal(s): PASSERINA --- Passerina is a grape from the Marche area of Italy's eastern coast that has remained relatively obscure – a pity considering how delicious it can be! Here's a perfect example, from a small farm winery near the town of Offida just across the border from Abruzzo. Certified organic and vegan, Vagnoni Molina grows traditional grape varietals of Marche on 29 acres situated on clay soils between the Adriatic Sea and the Appenine Mountains. Vinified in all stainless steel, this refreshing white bursts with aromas of white flowers and spring pea shoots, offering up a textured palate of lemon and minerals with accents of honeyed florals and beeswax. An easy summer sipper, try this with quinoa salad with edamame, shrimp, and avocado in lemon-mint dressing.
Cellar Carlania "El Petit Carlania" Trepat Conca de Barberà DO 2014
Country: SPAIN / Region: CATALUNYA / Appellation: CONCA DE BARBERA DO / Varietal(s): TREPAT --- Trepat is an indigenous grape of the Conca de Barberà region of Catalunya, often used to make rosé Cava. At Carlania, a small family-run winery an hour’s drive from Barcelona, husband-wife winegrowers Jordi Miro and Sonia Goma-Camps focus on putting trepat center stage, allowing it to reflect an unmistakable sense of terroir. Their five plots, scattered in and around the village of Barbera de la Conca at an altitude of about 1,300 feet, are all certified organic. "El Petit Carlania" is a light-bodied, fresh and lively red, with ripe red plum aromas and notes of blue flowers and herbs. It dances across the palate with bright cherry and savory herb flavors, great minerality, lightly chewy tannins, and a touch of earthy funk on the finish. On the label, the words “trepat fosc” mean “dark trepat” in the Catalan language, to indicate that this is indeed a red, not rosé. A delightful new warm-weather arrival, this would be fantastic with warm farro salad with balsamic-glazed shiitake mushrooms, goat cheese, and poached egg, or just about anything off the grill!