Domaine South
Northern Italian Wine Tasting
Friday, February 20th, 4 pm - 6pm
Special Guest, Kate MacElvoy
$20 per person
256-759-9952 to Reserve
Beautiful expressions of Northern Italy's Trentino/Alto Adige and Piedmont regions!
The Wines
2020 Tenuta Maccan Pinot Nero Spumante Rose, Friuli-Venezia Giulia, Italy $23.99
A subtle, elegant bouquet recalls red currant and raspberry, with flowery notes of rose and a minerality of crushed rock. The bubbles are soft and creamy with a lift of acidity in the delicate finish.
FERMENTATION & EXTRACTION: Soft pressing of the grapes with pneumatic press, only the best juice from the early part of the pressing is used. Secondary fermentation with Charmat method for 30 days followed by at least 60 days on the lees. ELEVAGE: Aging in stainless steel tanks with 3-6 months on the lees before bottling.
2024 Santa Caterina Arlandino Grignolino d'Asti, Piedmont, Italy $24.99
We are thrilled to share this exciting grape variety with you. It has all the captivating flavors of the Nebbiolo grape but on a lighter frame for drinkability. Flavors are energetic with red fruits like cherry and pomegranate, alpine herbs, rose hip, and dry earthy undertones. A medium to light bodied wine with a lively minerality and freshness that accentuates the earth, spice, and leather of non fruit flavors.
NAME: Arlandino is the ancient name of Grignolino. The name, Grignolino, became more popular because it refers to the pithy, higher concentration of seeds in the grape that can cause one to grimace when eaten if the grapes are not fully ripe, or are pressed too aggressively.
ELEVAGE: Aged in steel tanks for 9 months before bottling.
2023 Pojer et Sandri Pinot Nero Vigneti delle Dolomiti, Trentino/Alto Adige, Italy $30.99
Light ruby red wine, almost transparent. With a persistent scent of berries,strawberries, raspberries. The palate perfectly copies the nose, of beautiful density, generous and exalting the fruit: a blueberry of perfect viscosity, of impeccable cleanliness.
This winery was founded in 1975 by two friends, Mario Pojer and Fiorentino Sandri, with the goal of proving that an untested viticulture region, between the Adige river and the Cembra valley, was capable of producing world class wines. Young Fiorentino inherited his family’s vineyards and Mario was a budding winemaker when their first release, a 1975 Palai Müller-Thurgau, caused quite a stir in the rapidly developing Italian wine scene. Their early success enabled them to add more prized vineyard holdings to their production including sites for several single vineyard bottlings.
2021 San Biagio Langhe Nebbiolo, Piedmont, Italy $32.99
Nose: Intense, ethereal and complex. Dog roses, berries, spices and jam show through, together with an expansive range of floral notes and the slightest hints of wild mint and underbrush.
Taste: Full-bodied and smooth. Black-berried fruit and balsam stand out on the palate, followed by interesting mineral sensations and a well-integrated touch of liquorice.
Aging: In barrels made of French oak holding 500 litres for 12 months, followed by further ageing in the bottle for 1 year, during which the wine becomes rounder, its wealth of substances acquires perfect balance, the tannins soften, and the fruity, floral and spicy overtones grow and develop.
The historic Pria vineyard lies on medium-high slopes – between 350 and 400 metres asl – facing east on a hill in the commune of La Morra. Small, but significant fossil finds on the site demonstrate the marine sedimentary origin of the soil, which is formed of clayey-calcareous marl with veins of sand. The name “Pria” was an old local dialect term for “stone”, testifying to the layers of sandstone which contribute to increasing the sand content in the soil when they are decomposed by atmospherical agents.
NV Fratelli Grasso "Trej" Vino Rosso, Piedmont, Italy $$21.99
“Trej” is dialect for “3.” indicating the three wines blended to make Trej, Nebbiolo, Barbera, and Dolcetto. Universally enjoyable with meats, cheese, red sauce, pasta, pizza, risotto — a perfect table wine that goes beyond Italian foods. All three grapes are fermented and aged separately. Nebbiolo spends 15-25 days on the skins, Barbera 10-12 days, and Dolcetto is just 10 days. Local yeast is used to ferment. Each wine is aged separately and then blended together by taste. Different vintages for each wine presents a unique expression. Nebbiolo and Barbera will see 1 year in large casks followed by at least 1 year in tank. These grapes will be bottled with the current vintage of Dolcetto which will see less than a year in tank, no oak on the Dolcetto.