Image via the International Organic Wine Awards website.
Now in its fourth year, the International Organic Wine Awards have rapidly become one of the world’s most high-profile wine tasting events.
Based in Germany, the event’s tasting panel employs a newly developed scoring system that aims for “more transparency and flexibility in wine evaluation.”
We are thrilled to share the news that Pievalta 2012 Verdicchio dei Castelli di Jesi Classico Superiore received 95 out of 100 points (gold medal).
And Barone Pizzini NV Franciacorta Brut (the winery’s entry-tier label) received a whopping 98 out of 100 points.
To learn more about this unique event and how it is reshaping the way that wine is evaluated and scored, click here.
And click here for all the award winners and the complete list of scores.
Walking in the vineyards, these days you are enchanted by the scent of the vine flower.
It’s a particular and inebriating aroma that returns every year. It’s shame that you are not able to bottle it!
Fortunately, good weather is predicted for the next few weeks and we are looking forward to a good fruit set.
Pievalta’s classic-method Verdicchio was selected as one of GrapeLive author Kerry Winslow’s “wines of the day” last year. Here’s what he had to say about it. Coming from one of the leading food and wine professionals on the west coast of the U.S., we were thrilled to hear his comments and tasting note.
This sparkler is utterly spellbinding and rivals any top Champagne, I can not begin to tell you how good this fine bubbly really is! I had never had sparkling Verdicchio before, and wow, this is fantastic with wonderful depth, richness, life and complexities on offer, and I can tell you I’ll be drinking as much of this as I can get.
Barone Pizzini has a main property in the “Champagne” region of Italy Franciacorta, but it is this amazing Le Marche estate and it’s Extra Brut Sparkling Verdicchio that has blown my mind.
The Perlugo is made from biodynamic vineyards at the Pievalta estate, in heart of the Castelli di Jesi zone and is handcrafted to perfection. The chalky soils and small yields adds to the dramatic intensity and vibrancy in this elegant bubbly, and Verdicchio comes to life loaded with nutty aromas, citrus, green apples and mineral tones all of which plays well in a fine sparkling wine where these along with pretty yeast, brioche and fig notes come in too, making for a glorious wine. This has to be one of the best kept secrets of the sparkling wine world!
Click here to view his notes on GrapeLive, a great wine resource.
Above: A view from the Pievalta winery.
In case you missed it, we wanted to share a wonderful and highly informative series of posts by wine writer Walter Speller on Castelli di Jesi, its varied growing zones and macroclimates, and tasting notes from some of its leading wineries.
Walter published this in-depth profile of the appellation late last year on JancisRobinson.com, where he posts regularly on Italian wines and appellations.
“Pievalta’s young but very talented winemaker, Alessandro Fenino…” writes Walter, “told me he looks for elegance in wine, and no wonder. As a winemaker originally trained in making metodo classico wines, for him it is all about balance.”
Click here to read Walters five-part series, a must-read for Verdicchio dei Castelli di Jesi lovers.
Pievalta 2011 Verdicchio dei Castelli di Jesi Classico Superiore 2011
18.5/20 (95/100) points
Pievalta’s Verdicchio dei Castelli di Jesi perfectly combines the sense of confident expressiveness and poised restraint.
Click here for printable/PDF version of the review.
The 2012 Pievalta was bottled today at the winery in Castelli di Jesi using a new bottle format that weighs significantly less than one used for the last vintage.
The new bottle weighs only 460 grams, 90 grams less than the previous (which weighed 550 grams, a reduction of 17 percent).
The new format will help to reduce greenhouse gasses, particularly carbon dioxide, because it reduces the amount of energy needed to produce the bottle and it also reduces the energy needed to transport it.
It’s a small step but an important one for people like us, who have always made the environment and its well-being a priority in our daily work.
Last week at Pievalta, they finished pruning the forty-year-old Verdicchio vineyards around the cellar and this week they have been pruning the young ones (4 years old).
At Pievalta, the Guyot training system is employed and so every year during the pruning, they leave a cane from the previous vintage that they they bind to the training wire.
On Saturday morning they’ll meet with their oenologist to see what’s happening in the vineyard during the winter.