With my secondi at Trattoria Caprini in Italy’s Veneto region, I had a hard time deciding which wine would go best with my straéca di cavallo. There was some Amarone on the table, but I felt it was far too powerful. Luckily, I was sitting next to Giacomo Tincani, winemaker at La Basia, and he poured me a glass of his 2015 Valtènesi. Certo! Medium-bodied, deep red fruit aromas, and perfect with a grilled salt-and-peppered piece of meat. Giddy up!
|Blend:||Gropello, Sangiovese, Marzemino, Barbara|
|Vineyard:||15 – 50 years, 3 ha|
|Soil:||Moraine, with sandy clay|
|Aging:||Maceration lasts 6 days, then wine is aged for 9 months in stainless steel tanks, and aged in bottle for at least 3 months|
La Basia was founded by the late Elena Parona, an agronomist who transformed the humble country estate into a vibrant farm producing many other artisanal products in addition to wines made from indigenous grapes. Elena’s son Giacomo, who now runs the winemaking operation, is equally passionate about preserving local traditions and continues to bottle hand-crafted wines from the western shores of Lake Garda. These straightforward, pleasure-filled wines are a testament to the potential of this unheralded region as well as to Giacomo’s passion for the family farm.
Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.
Inspiring Thirst, page 312