From: Lazio, Italy
Varietal: Cesanese
Tasting Notes: A delicate yet intense bouquet of deep red cherry, black currant, just-ripe blueberry, and a hint of violet envelops the senses. Underneath those initial fruit aromas, a deeper layer of darker cherry and blackcurrant linger melding seamlessly with notes of musk, damp earth, sweet tobacco and a touch of Madagascar vanilla bean. On the palate, these flavors intermingle harmoniously, all bound together with earthy, woodsy tones and wonderfully toned tannins.
Pairing: The winemaker recommends pairing this with a local dish called Abbacchio, which is a preparation of milk-fed lamb. We’d love to heed this advice, so we found this Food52 recipe for Abbacchio al Forno (Roast Lamb with Potatoes)! Alternatively, if you want to go vegetarian we’d recommend making a savory Crespelle, which is basically an Italian take on the crêpe. Continue reading to see Italy Magazine’s recipe for a Crespelle alla Fiorentina below.
Abbacchio Al Forno (Roasted Lamb with Potatoes)
Crespelle alla Fiorentina
About. The Casale Della Ioria estate is located in the Lazio region (south of Rome), in a hilly area called Ciociaria with a particular microclimate and history. Here, the family-run estate (est. 1921) covers 38 hectares of vines and olive trees amongst the woods of the countryside.
Cesanese is the only red grape variety native to the Lazio region, and this estate lies within the red wine production area of Cesanese del Piglio DOCG. The length of time that this wine ages as well as its alcohol level (over 13%) qualify it for the Cesanese del Piglio Superiore DOCG. All wines from this DOCG are released on July 1st of the year following harvest. It is a local tradition to enjoy Cesanese del Piglio at the pig slaughtering, with the local “lonze” (fillet of salted ham).
This wine comes from a five-hectare, organically-farmed vineyard of 30-year-old Cesanese di Affile vines planted at 250 meters above sea level. (Cesanese di Affile is considered a superior clone of Cesanese). The grapes were harvested in mid-October and macerated on their skins while fermenting in stainless steel tanks. Malolactic fermentation was allowed to take place, and the wine aged for eight months in large oak barrels.
