Ca’ dei Zago’s Col Fondo Prosecco has become one of the quickest shining stars of our relatively new Italian Portfolio. The demand for this wine surprised even us: when we first tasted it we instantly loved it, but wondered how far a product so different from most prosecco could spread. It turns out the demand for real prosecco was huge. It’s even become the most talked about wine in Texas! We quickly sold out of the wine, so we had to wait to post this video. The wine is back in stock now, so we thought it was time to revisit it.
When we were in Valdobbiadene last January, we shot this little video with Christian Zago, up on top of the terraced vineyard hill looking out onto the tiny town of San Giovani. Christian explains what it means to him to work without additives, and why he wanted to carry on the traditions of his grandfather. Enjoy!
The 2012 Dirty and Rowdy Semillon is back in NYC! The Dirty and Rowdy wines are taking New York, and the wine world in general, by storm, and we are honored to work with them. The 2011 Semillon was 50% skin contact and 50% concrete egg fermented, but this year the 2012 is 80% skin contact and 20% egg fermented.
So what is all this skin contact and egg business about?
Most white wines in the world today are made without the skins in contact with the juice. The juice of all grapes is clear, so red wines get their color entirely from the skins. In ancient times white wines were made, often in amphora buried in the ground, with the skins macerating along with the juice. It turns out the skins actually help preserve freshness in the wine, by preventing oxidation. Sulfites also prevent oxidation, so, for a winemaker looking to minimize the addition of sulfites, skin-contact is a natural fermentation method that helps to make a well-preserved natural wine. Some white wines made with skin contact become orange or amber in color, hence the term, “Orange Wine,” which has become somewhat popular. The juice of these wines spends a long time, from several months up to several years, in contact with the skins. The Dirty and Rowdy white wine is only in contact with the skins during alcoholic fermentation, about 15 days in 2012. The wine is not orange, but the skins add complexity to the aromas and flavors of the wine, and without a doubt produces a very fresh white wine.
Egg fermenters are one of the newest trends to hit the natural wine world. The concept harkens back to the Anfora used in ancient times. One of the amazing aspects of these two vessels is that the shape actually creates motion of the juice. As fermentation happens, bubbles form and due to the shape of the egg, the juice is constantly pushed in circles inside the egg. Hardy Wallace, winemaker at Dirty and Rowdy, told us there was something about wines made in this way that seem to taste more energetic, more “alive.”
The vineyards that provide the grapes to make the Semillon yielded almost 3 times as much production as last year, so there’s a lot more of this wine for 2012. We tasted the white wine last week and were all wowed by its finesse and purity. This year, since the yields were much higher, and they only had one egg (for financial reasons!), they had to make more of the wine with skin contact. They have since purchased a second concrete egg.
The bottles are green this time around, instead of brown, and so this year the tee-shirts are green as well. Hardy Wallace brought all of us at J&F a shirt, and we love wearing them! They are made from super comfy fabric (organic of course). We strongly you suggest you head over to the D&R store to grab one for yourself before they sell out again!
You don’t have to look around much to find some hype about the wine list Patrick Cappiello has put together at Pearl & Ash. The list is full of gems the mainstream world drools over, plenty of fancy Bordeaux and Burgundy at very reasonable markups. Patrick has also received some attention for his laid back style, often sitting down at the table to discuss wine options. He’s also shed the fancy suit and tie from his Veritas days in favor of heavy metal and punk tee-shirts. What some of the hype may have missed however, is that Patrick has also filled the list with a stunning array of beautiful natural wines. Patrick developed a passion for natural wines that he feels he is finally able to showcase in this brand new hip spot. We simply had to sit down with him to find out what he likes about these wines:
Pet Nat, short for Petillant Natural (Natural Sparkling Wine) is one of our favorite kinds of natural wine. A Pet Nat is distinguished from Champagne in that nothing at all is added to it. The fermentation starts in a tank and then the juice is transferred to bottle where it finishes fermenting. The bubble is usually softer and finer than in Champagne, more natural if you will. The wine doesn’t need sulfites added to it because instead the gas inside the bottle acts as a natural preservative (sulfites are used as preservatives in most wines).
As the yeast finishes converting the natural sugar to alcohol, it dies and falls to the bottom of the bottle, just as it does with Champagne, and the winemaker turns over the bottle gradually, letting the yeast settle in the neck. It is then disgorged to get the dead yeast out, often by hand, topped up with a little more wine from another bottle, and recapped. This process is really cool to watch, so we shot this short video of Dante, the winemaker for Colombaia in Tuscany, Italy doing some hand disgorgements. A very small quantity of this rosé just arrived into New York city, and you can drop by Osteria Morini to try some, they’re pouring it by the glass!
On our recent trip to Italy, we did this brief interview with Henry and Massimilliana of Castello di Tassarolo winery. We talked all about what it’s like to work biodynamically, with horses, and why they decided to make 3 cuvées with zero sulfur added. We were even graced by a trickle of rain during the interview that really added to the ambiance. Enjoy the video!
On our recent trip to Italy, we learned about a truly authentic and regional product heretofore unknown by the global market: Prosecco. You may think you’ve heard of Prosecco before, but in fact that sightly sweet, inoffensive bubbly beverage is a modern invention, targeted to capture a specific demographic, focus-group tested and marketed to the masses. Col Fondo, or on the sediment, Prosecco, is another animal entirely. Now, we’re no stranger to lost methods of winemaking. We’ve been working with petillant naturels (pet nat for short) from France for quite some time now. So at first when we tasted Ca’ dei Zago‘s Col Fondo Prosecco, we assumed this was a similar story, a lost method brought back by curious and experimental natural winemakers. But in fact, when you visit Valdobbiadene in the Veneto, you discover that nothing could be further from the truth. In fact, Col Fondo is in abundant supply, but 99% of it is drank locally and never leaves the region.
Commercial prosecco is made in the charmat method, fermentated in large, pressure sealed, generally stainless steel tanks, and the finished wine is transferred to the bottle under pressure. Made with selected yeast and toss in some sugar, and you get the product most people think of as Prosecco. Slightly sweet, clear and filtered, this is a bubbly commercial beverage. Col Fondo Prosecco, however, is initially fermented in a tank, but then transfered to the bottle about 1 degree of alcohol before it is finished fermenting. The remainder of the fermentation takes place inside the bottle, and as the yeast finishes its job, it falls to the bottom, leaving a small amount of sediment behind. Col Fondo bottles are stored standing up to leave this sediment at the bottom, and then decanted into a pitcher at serving time, reserving the last little bit of cloudy wine in the bottle, to be tasted and enjoyed separately. The flavor is light and pure, something innocent enough to be enjoyed at any occasion, with any food throughout the day.
Glera, the grape used in Prosecco, is a late ripening variety, that naturally finishes fermenting around 10% alcohol depending on the vintage. Most commercial Prosecco ends up around 11% alcohol, thanks to the addition of sugar and yeast. The Col Fondo from Ca’ dei Zago we are working with is a representation of the natural 10% level the grape attains on its own, with no additives whatsoever.
Col Fondo Prosecco, is not some lost method, brought back through the use of arcane writings or related from stories told by grandparents. Col Fondo is in fact alive and well today in Valdobbiadene. Everywhere we went, be it Christian Zago’s great auntie’s, or the local bar in San Pietro di Barbozza, we found unlabeled Col Fondo bottles. Every family in the area that grows grapes reserves a tiny quantity for themselves and makes their own Col Fondo, before selling them to the commercial Prosecco maker. The sad fact today is that a grower can earn a lot more by selling his grapes to a big house, rather than by making his own artisanal product that reflects the history, culture and terroir of the region. As a result, Prosecco Col Fondo almost never leaves the region. The first person to make and export it outside the region, was Louis Follador of Casa Coste Piane. Christian Zago, our young winemaker, says he has a tremendous amount of respect for this pioneer who was the first to bring this style of wine around the world.
The story of Col Fondo stands in stark contrast to Champagne, its bubbly counterpart to the north. In Champagne, growers struggled for years to free themselves from the tyranny of the big houses, and are now experiencing a revival of small production and new-found economic independence. In Valdobbiadene, however, the region has firmly attached itself to the production of commercial Prosecco. In fact, Champagne now struggles to fill the economic void created by this less expensive but powerful new-comer. For now, that story is one of great economic success for the region, as thirsty drinkers worldwide crave a less expensive bubbly wine. But, as we know, world-wide tastes ride trends, and always seek the next best thing. What happens if the world moves on from the commercial Prosecco style? Who knows, maybe then the Col Fondo winemakers will become the heroes of the region, as people increasingly seek out the myriad real and authentic experiences small regions have to offer.
Our company began 12 years ago with Jenny and François’s dream to share their passion of a style of wines they fell in love with while living in France. That passion has spread gradually over the years with thanks in no small part to other importers like Joe Dressner, and today there are a whole host of natural wine lovers: customers, sommeliers, wine store owners, and an ever-growing list of importers, who love these wines as much as we do. With all the attention Natural Wines are getting in the media lately, we thought it would be fun to do a series where people talk about all the things they love about these wines.
Donkey and Goat began making wine in 2002. Jared, and his wife Tracy spent a year interning in France with the great winemaker Eric Texier. Since then they have been one of the leaders in the California natural wine movement. You can read their manifesto here. On our recent trip to California, we knew we just had to get some of Jared’s thoughts down on film:
Christine and Joel Menard of Domaine des Sablonnettes have been making beautiful and affordable natural wines in Anjou for over 20 years now. Their simple yet elegant fruitiness and affordability have become many people’s introduction to natural wines. For more on their philosophy, check out this video interview we shot with them in 2011. Few people know that they actually got their start making sweet wines in the Coteaux de Layon appellation. We’re pleased to offer these wines today, by DI only.
All of Christine and Joel’s Coteaux du Layon are harvested in several carefully selective passes through the vineyards (tries) in order to produce ideally ripe cuvees with the help of botrytis alone (and never chaptalization). The harvest generally extends from mid October through the end of November. Indigenous yeasts help guarantee an authentic expression of the grape, the vintage and terroir.
LC4959 Domaine des Sablonnettes Fleurs d’Erables Coteaux du Layon 2011
- Harvested at 15-16% potential alcohol, 70 grams residual sugar.
- These grapes harvested from several parcels in Rablay show the beginning signs of Botrytis.
- Vinified in tank and bottled in the spring.
LC4937 Domaine des Sablonnettes Coteaux du Layon Rablay Les Erables 2009 -500ml
- Several passes at harvest through several parcels in the village of Rablay.
- 100% Noble Rot, 20 – 21% potential alcohol (150 to 170 grams residual sugar).
- 100% Noble Rot, a blend of several parcels of Rablay and Faye d’Anjou harvested at around 23% potential alcohol.
- Champ du Cygne is the official name of this plot which was declassified by the INAO in 1996.
- 100% Botrytis – some years harvested berry by berry!
- 21% potential alcohol (150-170 grams residual).
- Also harvested from the declassified parcel Champ du Cygne
- 100% Botrytis – in some years the grapes are harvested berry by berry.
- 25 – 26% potential alcohol (250 grams residual).
For pricing information, please contact your sales rep today if you’re interested in ordering some of these wines!