2022 ChevernyDomaine du Salvard
France | Loire
$22
Producers
This frizzante white isn’t widely known outside of its native Emilia-Romagna, probably because the locals are drinking it all up. It’s tart and juicy like a fresh mandarin, with invigorating acidity ideally suited to cut through the region’s signature Parmigiano-Reggiano and prosciutto di Parma. That’s probably not a coincidence.
—Dustin Soiseth
Wine Type: | sparkling |
Bottle Size: | 750mL |
Blend: | Pignoletto |
Appellation: | Pignoletto dell’Emilia |
Country: | Italy |
Region: | Emilia-Romagna |
Producer: | Fattoria Moretto |
Winemaker: | Altariva Family |
Vineyard: | 30 years, 0.5 ha |
Soil: | Sandy Clay |
Farming: | Organic (certified) |
Alcohol: | 12% |
Fattoria Moretto Italy | Emilia-Romagna | Emilia-Romagna
Fattoria Moretto Italy | Emilia-Romagna | Pignoletto dell’Emilia
Fattoria Moretto Italy | Emilia-Romagna | Emilia-Romagna
Primarily dominated by the expansive plains of the Po Valley, Emilia-Romagna—a diagonal band stretching from Piacenza in the north all the way to Rimini in the southeast—also features a long span of Apennine Mountains and foothills, at the base of which lie its major cities such as Parma, Modena, and Bologna along the historic Via Emilia. While the flatlands are home to some viticulture, the Apennines provide elevation and ventilation in contrast with the hot, humid, stagnant valley below, in addition to poor, well-draining soils favorable to the production of more serious wines.
Given the rich local cuisine that relies heavily on lard, cheese, and fatty meats like pork, Emilia-Romagna is first and foremost a land of fizzy wines. These light frizzanti have the acidity to cut through fat along with a palate-cleansing sparkle. Most important is the indigenous red Lambrusco, a family of grapes whose wines brilliantly complement flavorful dishes such as tagliatelle al ragù, tortellini al brodo, or simple antipasti of local meats and cheeses like prosciutto di Parma, mortadella, and parmigiano reggiano (if you’re lucky, drizzled with traditional balsamic vinegar of Modena).
While Lambrusco’s image suffered in the past because of mass-produced sweet versions, small producers today are crafting traditional, terroir-driven dry wines that are absolutely mouth-watering. These jovial, food-friendly quaffers are right at home in the KLWM portfolio.
Fattoria Moretto Italy | Emilia-Romagna | Emilia-Romagna
Fattoria Moretto Italy | Emilia-Romagna | Emilia-Romagna
Fattoria Moretto Italy | Emilia-Romagna | Pignoletto dell’Emilia
Vigne Rada Italy | Sardinia | Vermentino di Sardegna
Ferruccio Carlotto Italy | Alto Adige | Alto Adige
Punta Crena Italy | Liguria | Colline Savonesi
Vignai da Duline Italy | Friuli | Friuli Colli Orientali
Cantine Valpane Italy | Piedmont
Corte Gardoni Italy | Veneto | Bardolino
Edi Kante Italy | Friuli | Venezia Giulia
Giovanni Montisci Italy | Sardinia | Vino da Tavola
Vigneti Vecchio Italy | Sicily | Carricante Sicilia
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
Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol
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