Along with the garden, there is a hint of honey. Pale straw color with aromas of walking through a garden, too many lovely flower aromatics to differentiate. Suggested drinking period is within five years. The wine is 100% Fiano and is aged in steel for four months. 2018 Fiano di Avellino DOCG (SRP: $24.99)įruit from the Lapio, Montefalcione regions with tuff with marly clay soil. Medium (+) acidity allows your taste buds to enjoy the finish for a bit longer and invite you to another taste. On the palate, minerality blends with stone fruits. Straw yellow in color, aromas of white peach, and citrus notes. With an aging potential of about four years, you have plenty of time to enjoy this wine. The wine is 100% Greco and aged in steel for four months. 2018 Greco di Tufo DOCG (SRP: $24.99)įruit from the center of Irpinia, Tufo and Chianchewith, the soils are tuff, with marly clay and sulphur. Flavors compliment the aromas, followed by a short but intriguing finish. Straw yellow in color, aromas of white flowers, tropical fruit and stone fruit. Produced to be drunk young, within the first two years, the wine is perfect for the upcoming summer months. The wine is 100% Falanghina and aged for three months in stainless steel. The soil is volcanic and is rich in phosphorous and potassium. The fruit was harvested from vineyards located in Foglianise and Ponte. 2018 Falanghina Campania IGP (SRP: $14.99) Throughout the evening, we tasted through seven wines four whites and three reds. Close attention to irrigation and insulation of buildings as well as painting all buildings an energy efficient white and planting trees to increase oxygen emission are other steps to guide their mission. With 339 panels, they are able to produce 100,000 kw of clean energy per year and reducing their carbon dioxide emissions by 73 tonnes per year. In order to help attain their goals, Villa Matilde houses a composite system of solar panels. With an eye on the future, Villa Matilde launched its “Zero Emissions” project in 2009 with an objective to progressively reduce their carbon footprint. Villa Matilde wants to honor their history while aiming for the future. The nearly 2000 years of tradition with the modern technique of winemaking. He proudly explained how they blend the old and new. The music was always the same every year, so the dancing was the same, repeating the exact rhythm and in turn same maceration every year. Instead of stomping on the grapes, which can not be regulated, the danced their way through maceration. They came up with a unique way to make sure the wines were consistent. The wine, being small production and expensive to make, required attention to every detail. With the prestige of this wine it was extremely important to maintain the quality. In the Roman times, Falerno was the favorite drink of the Emperors and poets. A history that dates back more than 3000 years. I sat and listened eagerly as he told stories of the history of Falerno. But as an adult, he decided to leave the family business and become a lawyer, but as they say the call was too strong, and he returned to the family business in 1987 with a renewed love affair with the vineyards and winery along with his sister, Maria.Īs I mentioned, the passion oozes out of every pore of Salvatore. Following in his father’s footsteps ( figlio d’arte), Salvatore began working in the vineyards to maintain the precious Falerno vines. Francesco became a wine grower and was determined to bring back the “immortal wine” of Falerno, which had disappeared in the early 20th century.įrancesco’s excitement for combining his two passions is also evident in his son, Salvatore. This passion led to the creation of Villa Matilde in Campania, Italy. The dinner was hosted by Kobrand Wine and Spirits and was held at the incredible Scarpetta Restaurant in New York City.įrancesco Paolo Avallone, an Ancient Roman Law professor, had a passion for ancient wine and history. I had the honor of sitting down at an intimate dinner with the owner of Villa Matilde, Salvatore Avallone. But at Villa Matilde, there is no stomping. Stomping on the grapes to release that exquisite juice that will soon turn into the wonderful wine we love so much. We’ve all seen the videos, or maybe even have partaken in the action ourselves.
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