Ander

Wine Talk: Q&A met Renzo Cotarella


Renzo Cotarella het grootgeword in die klein dorpie Monterubiaglio in die Umbrië -streek in Italië. U weet miskien nie van Orvieto Classico, die witwyn wat in hierdie gebied geproduseer word nie, maar Cotarella self is waarskynlik die belangrikste uitvoer in die omgewing.

Vandag is Cotarella die uitvoerende hoof en hoof-enoloog van Antinori, een van Italië se gewildste, bekendste en oudste wynprodusente ter wêreld. Die Antinori -familie besit en bestuur die onderneming al meer as 600 jaar (en was selfs die onderwerp van 'n profiel op 60 minute).

In meer onlangse tye (1978) was Cotarella werksaam by die plaaslike wynvereniging Orvieto, waar hy die legendariese Piero Antinori ontmoet het; Antinori het hom in 1981 aangestel, en Cotarella werk sedertdien by die onderneming. Op al die landgoedere wat Antinori besit, het elkeen 'n toegewyde wynmaker en wingerdbestuurder; Cotarella is hul baas, en vanaf die komende lente sal hy al 30 jaar by die onderneming wees.

Maar deur al sy ervaring en nadat hy saam met van die grootste wynmakers ter wêreld gewerk het, is Cotarella trots daarop om elegante, drinkbare wyne te maak wat nie oorweldigend is nie en goed pas by kos. Goeie kos, goeie wyn en goeie geselskap om mee te deel, is regtig belangrik, sê hy.

Lees verder vir ons volledige onderhoud met Renzo Cotarella.

Bottelnote: Waar het jy grootgeword?
Renzo Cotarella: Die klein plattelandse dorpie van Monterubiaglio, in die provinsie Terni, Umbrië, wat 'n paar kilometer van die stad Orvieto af geleë is.

Wat is die eerste keer dat jy onthou hoe jy wyn gedrink het?
Ek onthou hoe ek my eerste wyn gedrink het toe ek sewe jaar oud was. Tot vandag toe bly die smaak in my gedagtes vas. Ek was by die keldermeester in die wynmakery in ons huiskelder toe ek 'n gedeeltelik gegiste witwyn geproe het.

Wat het jou beïnvloed om 'n wynmaker te word?
Ek het 'n groot passie vir die wingerd en die graad wat ek aan die universiteit geneem het, was in agronomie. My belangstelling in wynmaak was die gevolg van die behoefte om te verstaan ​​hoe om beter druiwe te verbou om wyn met 'n uitstekende persoonlikheid te maak.

Hoe sou jy jou wynmaakstyl beskryf?
Ek streef daarna om wyn met intensiteit en egtheid te maak - maar tog elegant en nie te swaar nie. Soms slaag ek en soms nie.

Wat is die sleutel tot u sukses van wynmaak?
Mits ek deur my eweknieë as 'n suksesvolle wynmaker beskou word, is daar baie sleutels. Die belangrikste is moontlik om die geluk te hê om saam met Piero Antinori te werk. Die volgende is die diep passie vir die loopbaan wat ek gekies het. Ten slotte is ek baie bevoorreg om wynmaak in sommige van die beste wynbougebiede van Italië en die [res van die wêreld] te beleef.

Wat is jou gunsteling wyn-en-kos-kombinasie?
Dit is nie genoeg om 'n gunsteling wyn-en-kos-kombinasie te hê nie, want ek hou van die verskeidenheid kos en gevolglik die diversiteit in wyn. Die mees interessante wyne om te drink, word gemaak van Pinot Noir, Sangiovese, Nebbiolo en Aglianico. Een voorstel is 'n goeie Pinot Noir met patrys.

As u op 'n verlate eiland gestrand was en u die res van u lewe een wyn kon geniet, wat sou dit wees?
In die eerste plek hoop ek dat ek nie alleen gestrand is nie, sodat ek iemand het om hierdie wonderlike bottel wyn mee te deel. Aangesien dit die situasie is, sou ek 'n wit Bourgondië verkies; sê 'n Corton-Charlemagne, of makliker 'n bottel Castello della Sala Cervaro.

Wat is jou gunsteling wynmaakherinneringe?
Ek het baie wynmaak herinneringe. Die meeste hiervan hou verband met die geleentheid om baie wonderlike mense te ontmoet wat die passie vir wyn by my ingeboesem het. Een herinnering wat baie duidelik in my gedagtes is, is die eerste keer dat ek Piero Antinori ontmoet het. Ek was net klaar met my studies aan die universiteit en ontmoet Marchese in Orvieto. Nog 'n wonderlike herinnering is die ontmoeting met André Tchelistcheff, een van die mees gerespekteerde wynmakers in die moderne geskiedenis.

Het u 'n ramp wat verband hou met wynmaak?
Gelukkig nie. Alhoewel ek in baie moeilike oesjare, dws 2002 vir Toskane, reggekry het, maar met die gevolglike wyne, is ek baie trots daarop dat ek gehelp het.

Wat is u leuse om die lewe te geniet?
Hou passie vir alles wat u in u lewe moet doen.


V&A: Danilo Drocco

Ek is gebore in die omgewing, in 'n klein dorpie naby Alba en ndash Rodello is die naam. Dit is 'n bietjie suid van Alba.

Het jou gesin wyn gemaak?

My oupa het 'n klein wynmakery in Novello gehad, maar hy is tydens die Tweede Wêreldoorlog dood. So my ouma moes die wynmakery aan my neefs verkoop omdat sy dit nie self kon regkry nie. My pa het besluit om na Alba te verhuis. Ek is in 1965 gebore.

Hoe het jy 'n passie vir wyn gekry?

Eintlik van my pa. My pa is in die wynmakery gebore, en daarom het hy sy passie jare lank behou. My pa het van kleins af met my oor wyn gepraat. Hy het sy passie aan my oorgedra.

As kind het ek saam met hom na baie wynkelders gegaan om wyn te proe. Toe dit tyd was vir die hoërskool, het ek besluit om na die enologiese skool te gaan. Toe begin ek werk in 'n klein wynmakery in Barbaresco genaamd La Spinola, in besit van mnr. Berutti. Die skool het my 'n fantastiese geleentheid gebied, maar ek moes praktiese ervaring hê. In 'n klein wynmakery moet u alles doen, van bottelering tot snoei. Vir my was dit 'n wonderlike opleiding.

Waarvandaan het jy gegaan?

In 1991 begin die Universiteit van Torino met 'n nuwe graad in wynmaak en wingerdbestuur. By La Spinola was dit nie vir my moontlik om te werk en die universiteit by te woon nie, so ek het gehoor dat Beppe Colla by Prunotto 'n persoon vir die wynmakery wou huur. Ek het dus hierdie pragtige ervaring met Beppe gehad, met die praktiese ervaring met die opvoedkundige ervaring.

Ek het saam met Beppe gewerk tot 1994. Daardie jaar verkoop hy Prunotto aan die Antinori -gesin. Beppe bestuur die kelder direk, maar na die oes in 1994 besluit hy om op te hou. Danksy die gesin en Renzo Cotarella het ek by Prunotto gebly. Ek het wynmaker geword, onder die beheer van Cotarella.

By Prunotto werk ek dus saam met Renzo en met Albeira Antinori, wat in beheer van die wynmakery was. Ek het saam met hulle gewerk tot die somer van 1999 en toe verhuis ek hierheen na Fontanafredda.

Hoe was Fontanafredda toe jy kom?

Tot in die 1990's was Fontanafredda werklik 'n wonderlike landgoed met ongelooflike wyne. Selfs vandag nog, as ons ou Barolos van 1985 of 1989 probeer, vind ons uitstekende wyn.

Ongelukkig vir Fontanafredda en ndash, maar gelukkig vir die omgewing en die was die 90s 'n goeie tydperk vir die herlewing van Barolo. Dit was die tyd dat die wêreld van Barolo een rigting gebruik het en Fontanafredda het nie hierdie nuwe filosofie gevolg nie.

Die probleem was eerstens by die bestuur van die wingerd, en daarom het hulle 'n nuwe bestuurder gesoek vir die wingerd, Alberto Grasso. Hulle het hom aan die begin van die seisoen, vroeg in die lente van 1999, gehuur, en hulle het 'n wynmaker gesoek en my gevra.

Hoe het u deur die jare verander hoe u Barolo gemaak het?

Ek het die geleentheid gehad om saam met Beppe Colla die filosofie van wynmaak in die mees tradisionele styl te verstaan ​​en te verstaan. Dan, by Prunotto met Antinori, kon ek die nuwe styl van die maak van Barolo probeer. Die tradisionele styl het dus slegs groot vate gebruik, slegs as dit nodig was, maar nie te veel nie. Die tweede manier was om barriques te gebruik en die suurstofinname te bestuur.

Nog 'n wonderlike geleentheid vir my was hoe om die wyn op 'n regte manier in 'n barrique te bestuur. In die 90's het die meeste produsente wat hul wyne in 'n barrique begin verouder het, nie geweet hoe om dit te doen nie. Die meeste van die wyne is dus oorheers deur eikebome. Vanweë die lang tradisie om barriques vir Solaia en Tignanello te gebruik, het Antinori my dadelik die regte manier geleer. Vir my was dit dus makliker om met barriques te werk, want ek het die kennis gehad dat dit nie vir my eksperimenteer was nie.

U begin in barriques en eindig in botti (groot vate)?

Ja, toe ek daar aankom, moes ek 'n moeilike besluit neem, want Fontanafredda was wêreldwyd bekend as 'n ou, tradisionele wynmakery. Daar was die beweging van die Barolo Boys. Dit was baie maklik om die kommersiële rigting van die Barolo Boys te volg: wyn met baie nuwe eikehout, wyn met baie vrugte. Die probleem is dat dit nie die regte & ldquodress & rdquo vir Fontanafredda was nie. Ek het dus probeer om 'n middelpad te vind, want mense het die idee van Fontanafredda as 'n tradisionele wynmakery.

Ek het besluit om my kennis oor die gebruik van die eikebome te gebruik en om skoner wyn te hê, met ryker vrugte, maar nie te eikagtig nie. Die eerste benadering vir my by Fontanafredda was om die eerste jaar al die Barolo in barriques te verouder, dan vir die tweede jaar in groot vate en om so gou as moontlik te bottel.

Ek het besluit om hierdie tegniek te volg. As u die barrique reg gebruik, kan u die smaak van vrugte verhoog. Danksy my ervaring by Prunotto kon ek verstaan ​​hoeveel beter dit was om barriques vir tweede of derde gebruik te gebruik. .

Hoe beskou jy Barolo vandag?

Wat interessant is, is dat dit moeilik is om slegte Barolo te vind, aangesien almal in die omgewing baie goeie Barolos kan produseer. Dit is 'n wonderlike geleentheid vir ons almal, want saam kan ons die beeld van die wyn verbeter. Daar is 'n groot vraag na Barolo oor die hele wêreld.

Is die Barolos van vandag beter as in die verlede?

Almal praat oor die verbetering van die kwaliteit van die wyn, maar dit hang na my mening af van die toename in die kwaliteit van die druiwe. Ons het puik werk met die druiwe gedoen. Die druiwe wat ek 15 jaar gelede gebreek het, is heeltemal anders as nou, in terme van die opbrengs van druiwe per wingerdstok en die rypwording van die tanniene. Vandag is dit baie beter, aangesien ons nou meer kennis van hierdie eienskappe het.

Wat is jou gunsteling kos met Barolos?

Ek kan dit beantwoord, want my gunsteling kos is ruit en salami. Vir Barolo is dit nie nodig om 'n heerlike gereg te hê nie. As ek 'n 30- of 40-jarige Barolo moet pas, is dit regtig 'n klassieke wedstryd brasato, of vleis gaar in wyn. Die vet van die vleis en die tanniene en die suurheid van die wyne pas pragtig bymekaar.

Van watter ander vervaardigers van Piemonte hou u?

Ek hou van die wyn van Vietti, ek hou van die Vietti -styl. Ek hou van die Aldo Conterno -wyne. Ek hou byvoorbeeld van 'n nuwe jong vervaardiger hier in Serralunga, Sergio Germano. Na my mening is hy 'n uitstekende produsent van die omgewing. Hy kan Barolo en uitstekende witwyne maak, en dit is iets wat nie maklik is nie. Ek hou ook van die wyn van Clerico. Gewoonlik is die wyn van Serralunga en Monforte en 'n paar in die omgewing van Castiglione Falletto & ndash die gebiede waarvan ek hou.

Pryse wêreldwyd op Wine-Searcher (Amerikaanse dollar, belasting, per bottel van 750 ml):


V&A: Danilo Drocco

Ek is gebore in die omgewing, in 'n klein dorpie naby Alba en ndash Rodello is die naam. Dit is 'n bietjie suid van Alba.

Het jou gesin wyn gemaak?

My oupa het 'n klein wynmakery in Novello gehad, maar hy is tydens die Tweede Wêreldoorlog dood. So my ouma moes die wynmakery aan my neefs verkoop, omdat sy dit nie self kon regkry nie. My pa het besluit om na Alba te verhuis. Ek is in 1965 gebore.

Hoe het jy 'n passie vir wyn gekry?

Eintlik van my pa. My pa is in die wynmakery gebore, en daarom het hy sy passie jare lank behou. My pa het van kleins af met my oor wyn gepraat. Hy het sy passie aan my oorgedra.

As kind het ek saam met hom na baie wynkelders gegaan om wyn te proe. Toe dit tyd was vir die hoërskool, het ek besluit om na die enologiese skool te gaan. Toe begin ek werk in 'n klein wynmakery in Barbaresco genaamd La Spinola, in besit van mnr. Berutti. Die skool het my 'n fantastiese geleentheid gebied, maar ek moes praktiese ervaring hê. In 'n klein wynmakery moet u alles doen, van bottelering tot snoei. Vir my was dit 'n wonderlike opleiding.

Waar het jy vandaan gegaan?

In 1991 begin die Universiteit van Torino met 'n nuwe graad in wynmaak en wingerdbestuur. By La Spinola was dit nie vir my moontlik om te werk en die universiteit by te woon nie, so ek het gehoor dat Beppe Colla by Prunotto 'n persoon vir die wynmakery wou huur. Ek het dus hierdie pragtige ervaring met Beppe gehad, met die praktiese ervaring met die opvoedkundige ervaring.

Ek het saam met Beppe gewerk tot 1994. Daardie jaar verkoop hy Prunotto aan die Antinori -gesin. Beppe bestuur die kelder direk, maar na die oes in 1994 besluit hy om op te hou. Danksy die gesin en Renzo Cotarella het ek by Prunotto gebly. Ek het wynmaker geword, onder die beheer van Cotarella.

By Prunotto werk ek dus saam met Renzo en met Albeira Antinori, wat in beheer van die wynmakery was. Ek het saam met hulle gewerk tot die somer van 1999 en toe verhuis ek hierheen na Fontanafredda.

Hoe was Fontanafredda toe jy kom?

Tot in die 1990's was Fontanafredda werklik 'n wonderlike landgoed met ongelooflike wyne. Selfs vandag nog, as ons ou Barolos van 1985 of 1989 probeer, vind ons uitstekende wyn.

Ongelukkig vir Fontanafredda en ndash, maar gelukkig vir die omgewing en die was die 90s 'n goeie tydperk vir die herlewing van Barolo. Dit was die tyd dat die wêreld van Barolo een rigting gebruik het en Fontanafredda het nie hierdie nuwe filosofie gevolg nie.

Die probleem was eerstens by die bestuur van die wingerd, en daarom het hulle 'n nuwe bestuurder gesoek vir die wingerd, Alberto Grasso. Hulle het hom aan die begin van die seisoen, vroeg in die lente van 1999, gehuur, en hulle het 'n wynmaker gesoek en my gevra.

Hoe het u deur die jare verander hoe u Barolo gemaak het?

Ek het die geleentheid gehad om saam met Beppe Colla die filosofie van wynmaak in die mees tradisionele styl te verstaan ​​en te verstaan. Dan, by Prunotto met Antinori, kon ek die nuwe styl van die maak van Barolo probeer. Die tradisionele styl het dus slegs groot vate gebruik, slegs as dit nodig was, maar nie te veel nie. Die tweede manier was om barriques te gebruik en die suurstofinname te bestuur.

Nog 'n wonderlike geleentheid vir my was hoe om die wyn op 'n regte manier in 'n barrique te bestuur. In die 90's het die meeste produsente wat hul wyne in 'n barrique begin verouder het, nie geweet hoe om dit te doen nie. Die meeste wyne is dus oorheers deur eikebome. Vanweë die lang tradisie om barriques vir Solaia en Tignanello te gebruik, het Antinori my dadelik die regte manier geleer. Vir my was dit dus makliker om met barriques te werk, want ek het die kennis gehad dat dit nie vir my eksperimenteer was nie.

U begin in barriques en eindig in botti (groot vate)?

Ja, toe ek daar aankom, moes ek 'n moeilike besluit neem omdat Fontanafredda regoor die wêreld bekend was as 'n ou, tradisionele wynmakery. Daar was die beweging van die Barolo Boys. Dit was baie maklik om die kommersiële rigting van die Barolo Boys te volg: wyn met baie nuwe eikehout, wyn met baie vrugte. Die probleem is dat dit nie die regte & ldquodress & rdquo vir Fontanafredda was nie. Ek het dus probeer om 'n middelpad te vind, want mense het die idee van Fontanafredda as 'n tradisionele wynmakery.

Ek het besluit om my kennis oor die gebruik van die eikebome te gebruik en om skoner wyn te hê, met ryker vrugte, maar nie te eikagtig nie. Die eerste benadering vir my by Fontanafredda was om die eerste jaar al die Barolo in barriques te verouder, dan vir die tweede jaar in groot vate en om so gou as moontlik te bottel.

Ek het besluit om hierdie tegniek te volg. As u die barrique reg gebruik, kan u die smaak van vrugte verhoog. Danksy my ervaring by Prunotto kon ek verstaan ​​hoeveel beter dit was om barriques vir tweede of derde gebruik te gebruik. .

Hoe beskou jy Barolo vandag?

Wat interessant is, is dat dit moeilik is om slegte Barolo te vind, aangesien almal in die omgewing baie goeie Barolos kan produseer. Dit is 'n wonderlike geleentheid vir ons almal, want saam kan ons die beeld van die wyn verbeter. Daar is 'n groot vraag na Barolo oor die hele wêreld.

Is die Barolos van vandag beter as in die verlede?

Almal praat oor die verbetering van die kwaliteit van die wyn, maar dit hang na my mening af van die toename in die kwaliteit van die druiwe. Ons het puik werk met die druiwe gedoen. Die druiwe wat ek 15 jaar gelede gebreek het, is heeltemal anders as nou, in terme van die opbrengs van druiwe per wingerdstok en die rypwording van die tanniene. Vandag is dit baie beter, aangesien ons nou meer kennis van hierdie eienskappe het.

Wat is jou gunsteling kos met Barolos?

Ek kan dit beantwoord, want my gunsteling kos is ruit en salami. Vir Barolo is dit nie nodig om 'n heerlike gereg te hê nie. As ek 'n 30- of 40-jarige Barolo moet pas, is dit regtig 'n klassieke wedstryd brasato, of vleis gaar in wyn. Die vet van die vleis en die tanniene en die suurheid van die wyne pas pragtig bymekaar.

Van watter ander vervaardigers van Piemonte hou u?

Ek hou van die wyn van Vietti, ek hou van die Vietti -styl. Ek hou van die Aldo Conterno -wyne. Ek hou byvoorbeeld van 'n nuwe jong vervaardiger hier in Serralunga, Sergio Germano. Na my mening is hy 'n uitstekende produsent van die omgewing. Hy kan Barolo en uitstekende witwyne maak, en dit is iets wat nie maklik is nie. Ek hou ook van die wyn van Clerico. Gewoonlik is die wyn van Serralunga en Monforte en 'n paar in die omgewing van Castiglione Falletto & ndash die gebiede waarvan ek hou.

Pryse wêreldwyd op Wine-Searcher (Amerikaanse dollar, belasting, per bottel van 750 ml):


V&A: Danilo Drocco

Ek is gebore in die omgewing, in 'n klein dorpie naby Alba en ndash Rodello is die naam. Dit is 'n bietjie suid van Alba.

Het jou gesin wyn gemaak?

My oupa het 'n klein wynmakery in Novello gehad, maar hy is tydens die Tweede Wêreldoorlog dood. So my ouma moes die wynmakery aan my neefs verkoop omdat sy dit nie self kon regkry nie. My pa het besluit om na Alba te verhuis. Ek is in 1965 gebore.

Hoe het jy 'n passie vir wyn gekry?

Eintlik van my pa. My pa is in die wynmakery gebore, en daarom het hy sy passie jare lank behou. My pa het van kleins af met my oor wyn gepraat. Hy het sy passie aan my oorgedra.

As kind het ek saam met hom na baie wynkelders gegaan om wyn te proe. Toe dit tyd was vir die hoërskool, het ek besluit om na die enologiese skool te gaan. Toe begin ek werk in 'n klein wynmakery in Barbaresco genaamd La Spinola, in besit van mnr. Berutti. Die skool het my 'n fantastiese geleentheid gebied, maar ek moes praktiese ervaring hê. In 'n klein wynmakery moet u alles doen, van bottelering tot snoei. Vir my was dit 'n wonderlike opleiding.

Waarvandaan het jy gegaan?

In 1991 begin die Universiteit van Torino met 'n nuwe graad in wynmaak en wingerdbestuur. By La Spinola was dit nie vir my moontlik om te werk en die universiteit by te woon nie, so ek het gehoor dat Beppe Colla by Prunotto 'n persoon vir die wynmakery wou huur. Ek het dus hierdie pragtige ervaring met Beppe gehad, met die praktiese ervaring met die opvoedkundige ervaring.

Ek het saam met Beppe gewerk tot 1994. Daardie jaar verkoop hy Prunotto aan die Antinori -familie. Beppe bestuur die kelder direk, maar na die oes in 1994 besluit hy om op te hou. Danksy die gesin en Renzo Cotarella het ek by Prunotto gebly. Ek het wynmaker geword, onder die beheer van Cotarella.

By Prunotto werk ek dus saam met Renzo en met Albeira Antinori, wat in beheer van die wynmakery was. Ek het saam met hulle gewerk tot die somer van 1999 en toe verhuis ek hierheen na Fontanafredda.

Hoe was Fontanafredda toe jy kom?

Tot in die 1990's was Fontanafredda werklik 'n wonderlike landgoed met ongelooflike wyne. Selfs vandag nog, as ons ou Barolos van 1985 of 1989 probeer, vind ons uitstekende wyn.

Ongelukkig vir Fontanafredda en ndash, maar gelukkig vir die omgewing en die was die 90s 'n goeie tydperk vir die herlewing van Barolo. Dit was die tyd dat die wêreld van Barolo een rigting gebruik het en Fontanafredda het nie hierdie nuwe filosofie gevolg nie.

Die probleem was eerstens by die bestuur van die wingerd, en daarom het hulle 'n nuwe bestuurder gesoek vir die wingerd, Alberto Grasso. Hulle het hom aan die begin van die seisoen, vroeg in die lente van 1999, gehuur, en hulle het 'n wynmaker gesoek en my gevra.

Hoe het u deur die jare verander hoe u Barolo gemaak het?

Ek het die geleentheid gehad om saam met Beppe Colla die filosofie van wynmaak in die mees tradisionele styl te verstaan ​​en te verstaan. Toe, by Prunotto met Antinori, kon ek die nuwe styl van die maak van Barolo probeer. Die tradisionele styl het dus slegs groot vate gebruik, slegs as dit nodig was, maar nie te veel nie. Die tweede manier was om barriques te gebruik en die suurstofinname te bestuur.

Nog 'n wonderlike geleentheid vir my was hoe om die wyn op 'n regte manier in 'n barrique te bestuur. In die 90's het die meeste produsente wat hul wyne in 'n barrique begin verouder het, nie geweet hoe om dit te doen nie. Die meeste wyne is dus oorheers deur eikebome. Vanweë die lang tradisie om barriques vir Solaia en Tignanello te gebruik, het Antinori my dadelik die regte manier geleer. Vir my was dit dus makliker om met barriques te werk, want ek het die kennis gehad dat dit nie vir my eksperimenteer was nie.

U begin in barriques en eindig in botti (groot vate)?

Ja, toe ek daar aankom, moes ek 'n moeilike besluit neem omdat Fontanafredda regoor die wêreld bekend was as 'n ou, tradisionele wynmakery. Daar was die beweging van die Barolo Boys. Dit was baie maklik om die kommersiële rigting van die Barolo Boys te volg: wyn met baie nuwe eikehout, wyn met baie vrugte. Die probleem is dat dit nie die regte & ldquodress & rdquo vir Fontanafredda was nie. Ek het dus probeer om 'n middelpad te vind, want mense het die idee van Fontanafredda as 'n tradisionele wynmakery.

Ek het besluit om my kennis oor die gebruik van die eikebome te gebruik en om skoner wyn te hê, met ryker vrugte, maar nie te eikagtig nie. Die eerste benadering vir my by Fontanafredda was om die eerste jaar al die Barolo in barriques te verouder, dan vir die tweede jaar in groot vate en om so gou as moontlik te bottel.

Ek het besluit om hierdie tegniek te volg. As u die barrique reg gebruik, kan u die smaak van vrugte verhoog. Danksy my ervaring by Prunotto, kon ek verstaan ​​hoeveel beter dit was om tweede of derde gebruiksbakke te gebruik, so ek het dadelik begin om barriques te koop wat ek [eers] vir Barbera gebruik het, en die volgende jaar het ek dit begin gebruik vir Barolo .

Hoe beskou jy Barolo vandag?

Wat interessant is, is dat dit moeilik is om slegte Barolo te vind, aangesien almal in die omgewing baie goeie Barolos kan produseer. Dit is 'n wonderlike geleentheid vir ons almal, want saam kan ons die beeld van die wyn verbeter. Daar is 'n groot vraag na Barolo oor die hele wêreld.

Is die Barolos van vandag beter as in die verlede?

Almal praat oor die verbetering van die kwaliteit van die wyn, maar dit hang na my mening af van die toename in die kwaliteit van die druiwe. Ons het puik werk met die druiwe gedoen. Die druiwe wat ek 15 jaar gelede gebreek het, is heeltemal anders as nou, in terme van die opbrengs van druiwe per wingerdstok en die rypwording van die tanniene. Vandag is dit baie beter, aangesien ons nou meer kennis van hierdie eienskappe het.

Wat is jou gunsteling kos met Barolos?

Ek kan dit beantwoord, want my gunsteling kos is ruit en salami. Vir Barolo is dit nie nodig om 'n heerlike gereg te hê nie. As ek 'n 30- of 40-jarige Barolo moet pas, is dit regtig 'n klassieke wedstryd brasato, of vleis gaar in wyn. Die vet van die vleis en die tanniene en die suurheid van die wyne pas pragtig bymekaar.

Van watter ander vervaardigers van Piemonte hou u?

Ek hou van die wyn van Vietti, ek hou van die Vietti -styl. Ek hou van die Aldo Conterno -wyne. Ek hou byvoorbeeld van 'n nuwe jong vervaardiger hier in Serralunga, Sergio Germano. Na my mening is hy 'n uitstekende produsent van die omgewing. Hy kan Barolo en uitstekende witwyne maak, en dit is iets wat nie maklik is nie. Ek hou ook van die wyn van Clerico. Gewoonlik is die wyn van Serralunga en Monforte en 'n paar in die omgewing van Castiglione Falletto & ndash die gebiede waarvan ek hou.

Pryse wêreldwyd op Wine-Searcher (Amerikaanse dollar, belasting, per bottel van 750 ml):


V&A: Danilo Drocco

Ek is gebore in die omgewing, in 'n klein dorpie naby Alba en ndash Rodello is die naam. Dit is 'n bietjie suid van Alba.

Het jou gesin wyn gemaak?

My oupa het 'n klein wynmakery in Novello gehad, maar hy is tydens die Tweede Wêreldoorlog dood. So my ouma moes die wynmakery aan my neefs verkoop, omdat sy dit nie self kon regkry nie. My pa het besluit om na Alba te verhuis. Ek is in 1965 gebore.

Hoe het jy 'n passie vir wyn gekry?

Eintlik van my pa. My pa is in die wynmakery gebore, en daarom het hy sy passie jare lank behou. My pa het van kleins af met my oor wyn gepraat. Hy het sy passie aan my oorgedra.

As kind het ek saam met hom na baie wynkelders gegaan om wyn te proe. Toe dit tyd was vir die hoërskool, het ek besluit om na die enologiese skool te gaan. Toe begin ek werk in 'n klein wynmakery in Barbaresco genaamd La Spinola, in besit van mnr. Berutti. Die skool het my 'n fantastiese geleentheid gebied, maar ek moes praktiese ervaring hê. In 'n klein wynmakery moet u alles doen, van bottelering tot snoei. Vir my was dit 'n wonderlike opleiding.

Waarvandaan het jy gegaan?

In 1991 begin die Universiteit van Torino met 'n nuwe graad in wynmaak en wingerdbestuur. By La Spinola was dit nie vir my moontlik om te werk en die universiteit by te woon nie, so ek het gehoor dat Beppe Colla by Prunotto 'n persoon vir die wynmakery wou huur. Ek het dus hierdie pragtige ervaring met Beppe gehad, met die praktiese ervaring met die opvoedkundige ervaring.

Ek het saam met Beppe gewerk tot 1994. Daardie jaar verkoop hy Prunotto aan die Antinori -familie. Beppe bestuur die kelder direk, maar na die oes in 1994 besluit hy om op te hou. Danksy die gesin en Renzo Cotarella het ek by Prunotto gebly. Ek het wynmaker geword, onder die beheer van Cotarella.

By Prunotto werk ek dus saam met Renzo en met Albeira Antinori, wat in beheer van die wynmakery was. Ek het saam met hulle gewerk tot die somer van 1999 en toe verhuis ek hierheen na Fontanafredda.

Hoe was Fontanafredda toe jy kom?

Tot in die 1990's was Fontanafredda werklik 'n wonderlike landgoed met ongelooflike wyne. Selfs vandag nog, as ons ou Barolos van 1985 of 1989 probeer, vind ons uitstekende wyn.

Ongelukkig vir Fontanafredda en ndash, maar gelukkig vir die omgewing en die was die 90s 'n goeie tydperk vir die herlewing van Barolo. Dit was die tyd dat die wêreld van Barolo een rigting gebruik het en Fontanafredda het nie hierdie nuwe filosofie gevolg nie.

Die probleem was eerstens by die bestuur van die wingerd, en daarom het hulle 'n nuwe bestuurder gesoek vir die wingerd, Alberto Grasso. Hulle het hom aan die begin van die seisoen, vroeg in die lente van 1999, gehuur, en hulle het 'n wynmaker gesoek en my gevra.

Hoe het u deur die jare verander hoe u Barolo gemaak het?

Ek het die geleentheid gehad om saam met Beppe Colla die filosofie van wynmaak in die mees tradisionele styl te verstaan ​​en te verstaan. Toe, by Prunotto met Antinori, kon ek die nuwe styl van die maak van Barolo probeer. Die tradisionele styl het dus slegs groot vate gebruik, slegs as dit nodig was, maar nie te veel nie. Die tweede manier was om barriques te gebruik en die suurstofinname te bestuur.

Nog 'n wonderlike geleentheid vir my was hoe om die wyn op 'n regte manier in 'n barrique te bestuur. In die 90's het die meeste produsente wat hul wyne in 'n barrique begin verouder het, nie geweet hoe om dit te doen nie. Die meeste wyne is dus oorheers deur eikebome. Vanweë die lang tradisie om barriques vir Solaia en Tignanello te gebruik, het Antinori my dadelik die regte manier geleer. Vir my was dit dus makliker om met barriques te werk, want ek het die kennis gehad dat dit nie vir my eksperimenteer was nie.

U begin in barriques en eindig in botti (groot vate)?

Ja, toe ek daar aankom, moes ek 'n moeilike besluit neem omdat Fontanafredda regoor die wêreld bekend was as 'n ou, tradisionele wynmakery. Daar was die beweging van die Barolo Boys. Dit was baie maklik om die kommersiële rigting van die Barolo Boys te volg: wyn met baie nuwe eikehout, wyn met baie vrugte. Die probleem is dat dit nie die regte & ldquodress & rdquo vir Fontanafredda was nie. Ek het dus probeer om 'n middelpad te vind, want mense het die idee van Fontanafredda as 'n tradisionele wynmakery.

Ek het besluit om my kennis oor die gebruik van die eikebome te gebruik en om skoner wyn te hê, met ryker vrugte, maar nie te eikagtig nie. Die eerste benadering vir my by Fontanafredda was om die eerste jaar al die Barolo in barriques te verouder, dan vir die tweede jaar in groot vate en om so gou as moontlik te bottel.

Ek het besluit om hierdie tegniek te volg. As u die barrique reg gebruik, kan u die smaak van vrugte verhoog. Danksy my ervaring by Prunotto kon ek verstaan ​​hoeveel beter dit was om barriques vir tweede of derde gebruik te gebruik. .

Hoe beskou jy Barolo vandag?

Wat interessant is, is dat dit moeilik is om slegte Barolo te vind, aangesien almal in die omgewing baie goeie Barolos kan produseer. Dit is 'n wonderlike geleentheid vir ons almal, want saam kan ons die beeld van die wyn verbeter. Daar is 'n groot vraag na Barolo oor die hele wêreld.

Is die Barolos van vandag beter as in die verlede?

Almal praat oor die verbetering van die kwaliteit van die wyn, maar dit hang na my mening af van die toename in die kwaliteit van die druiwe. Ons het puik werk met die druiwe gedoen. Die druiwe wat ek 15 jaar gelede gebreek het, is heeltemal anders as nou, in terme van die opbrengs van druiwe per wingerdstok en die rypwording van die tanniene. Vandag is dit baie beter, aangesien ons nou meer kennis van hierdie eienskappe het.

Wat is jou gunsteling kos met Barolos?

Ek kan dit beantwoord, want my gunsteling kos is ruit en salami. Vir Barolo is dit nie nodig om 'n heerlike gereg te hê nie. As ek 'n 30- of 40-jarige Barolo moet pas, is dit 'n klassieke wedstryd brasato, of vleis gaar in wyn. Die vet van die vleis en die tanniene en die suurheid van die wyne pas pragtig bymekaar.

Van watter ander vervaardigers van Piemonte hou u?

Ek hou van die wyn van Vietti, ek hou van die Vietti -styl. Ek hou van die Aldo Conterno -wyne. Ek hou byvoorbeeld van 'n nuwe jong vervaardiger hier in Serralunga, Sergio Germano. Na my mening is hy 'n uitstekende produsent van die omgewing. Hy kan Barolo en uitstekende witwyne maak, en dit is iets wat nie maklik is nie. Ek hou ook van die wyn van Clerico. Gewoonlik is die wyn van Serralunga en Monforte en 'n paar in die omgewing van Castiglione Falletto & ndash die gebiede waarvan ek hou.

Pryse wêreldwyd op Wine-Searcher (Amerikaanse dollar, belasting, per bottel van 750 ml):


V&A: Danilo Drocco

Ek is gebore in die omgewing, in 'n klein dorpie naby Alba en ndash Rodello is die naam. Dit is 'n bietjie suid van Alba.

Het jou gesin wyn gemaak?

My oupa het 'n klein wynmakery in Novello gehad, maar hy is tydens die Tweede Wêreldoorlog dood. So my ouma moes die wynmakery aan my neefs verkoop, omdat sy dit nie self kon regkry nie. My pa het besluit om na Alba te verhuis. Ek is in 1965 gebore.

Hoe het jy 'n passie vir wyn gekry?

Eintlik van my pa. My pa is in die wynmakery gebore, en daarom het hy sy passie jare lank behou. My pa het van kleins af met my oor wyn gepraat. Hy het sy passie aan my oorgedra.

As kind het ek saam met hom na baie wynkelders gegaan om wyn te proe. Toe dit tyd was vir die hoërskool, het ek besluit om na die enologiese skool te gaan. Toe begin ek werk in 'n klein wynmakery in Barbaresco genaamd La Spinola, in besit van mnr. Berutti. Die skool het my 'n fantastiese geleentheid gebied, maar ek moes praktiese ervaring hê. In a little winery, you have to do everything from the bottling to the pruning. For me, it was really great training.

Where did you go from there?

In 1991, the University of Torino started a new degree in winemaking and vineyard management. At La Spinola it was not possible for me to work and attend the university so I heard that, at Prunotto, Beppe Colla was looking to hire a person for the winery. So I had this beautiful experience with Beppe, having the practical experience with the educational experience.

I worked with Beppe until 1994. That year he sold Prunotto to the Antinori family. Beppe managed the winery directly but, after the harvest in 1994, he decided to stop. I stayed on at Prunotto, thanks to the family and to Renzo Cotarella. I became winemaker, under the control of Cotarella.

So at Prunotto, I worked with Renzo and with Albeira Antinori, who was in charge of the winery. I worked with them until the summer of 1999 and then I moved here to Fontanafredda.

What was Fontanafredda like when you came?

Up to the 1990s, Fontanafredda was really a great estate with incredible wines. Even today, if we try old Barolos from 1985 or 1989, we can find outstanding wine.

Unfortunately for Fontanafredda &ndash but fortunately for the area &ndash the &lsquo90s was a great period for the renaissance of Barolo. That was the time the world of Barolo used to run one direction and Fontanafredda didn&rsquot follow this new philosophy.

The problem was, first of all, in the managing of the vineyard, so they looked for a new manager for the vineyard that was Alberto Grasso. They hired him at the beginning of the season, early spring of 1999, and they looked for a winemaker, and asked me.

Over the years, how have you changed how you have made Barolo?

I had the opportunity with Beppe Colla to work and understand the philosophy of making wine in the most traditional style. Then, at Prunotto with Antinori, I could try the new style of making Barolo. So, the traditional style used only big casks, racking only if necessary, but not racking too much. The second way was using barriques and managing the oxygen intake.

Another great opportunity for me was how to manage the wine in a barrique in the right way. In the &lsquo90s, most of the producers that started to age their wines in barriques did not know how to do so. So most of the wines were dominated by oak. Antinori, because of the long tradition in using barriques for Solaia and Tignanello, taught me the right way immediately. So for me, it was easier to work with barriques, because I had the knowledge it was not experimentation for me.

You start in barriques and finish in botti (big casks)?

Yes, when I arrived I had to make a difficult decision because Fontanafredda was known around the world as an ancient, traditional winery. There was the movement of the Barolo Boys. It was very easy to follow the commercial direction of the Barolo Boys: wine with a lot of new oak, wine with a lot of fruit. The problem is that it was not the right &ldquodress&rdquo for Fontanafredda. So I tried to find a middle road because people had this idea of Fontanafredda as a traditional winery.

I decided to use my knowledge of using the oak and for having cleaner wine, with richer fruit, but not too oaky. The first approach for me at Fontanafredda was to age all the Barolo in barriques for the first year, then in big casks for the second year and to bottle as soon after as possible.

I decided to follow this technique. If you use the barrique properly, you can increase the taste of fruit. Thanks to my experience at Prunotto, I could understand how much better it was to use barriques of second or third use, so immediately I started to buy barriques that I [first] used for Barbera and the next year I started to use them for Barolo.

How do you view Barolo today?

What is interesting is that it is difficult to find bad Barolo, as everyone in the area can produce very good Barolos. This is a great opportunity for all of us, because together we can improve the image of the wine. There is a great demand for Barolo all over the world.

Are the Barolos of today better than in the past?

Everybody talks about the increase of the quality of the wine, but that depends, in my opinion, on the increase in the quality of the grapes. We did a great job with the grapes. The grapes I crushed 15 years ago are completely different to now, in terms of talking about yield of grape per vine and maturation of the tannins. Today it&rsquos much much better, as now we have more knowledge of these qualities.

What are your favorite foods with Barolos?

I can answer this because my favorite food is pane e salami. For Barolo, it&rsquos not necessary to have a great dish. Seriously, if I have to match a 30- or 40-year-old Barolo, a classic match is brasato, or meat cooked in wine. The fat of the meat and the tannins and acidity of the wines match beautifully.

What other producers of Piemonte do you enjoy?

I love the wine of Vietti, I like the Vietti style. I like the Aldo Conterno wines. I love, for example, a new young producer here in Serralunga, Sergio Germano. In my opinion he is a great producer of the area. He can make Barolo and great white wines &ndash this is something that is not easy to do. I love also the wine of Clerico. Normally the wine of Serralunga and Monforte and some of the area of Castiglione Falletto &ndash these are the areas I love.

Prices worldwide on Wine-Searcher (US$, ex-tax, per 750-ml bottle):


Q&A: Danilo Drocco

I was born in the area, in a little village near Alba &ndash Rodello is the name. It is a little south of Alba.

Did your family make wine?

My grandfather owned a little winery in Novello, but he died during the Second World War. So my grandmother had to sell the winery to my cousins because she could not manage it by herself. My father decided to move to Alba. I was born in 1965.

How did you acquire a passion for wine?

Basically, from my father. My father was born in the winery, so he kept his passion for many years. So, from when I was very young, my father used to talk to me about wine. He transferred his passion to me.

As a child, I used to go to many wineries with him to taste wine. When it was time for high school, I decided to go to enological school. Then I started to work in a little winery in Barbaresco called La Spinola, owned by Mr. Berutti. The school gave me a fantastic opportunity, but I needed to have practical experience. In a little winery, you have to do everything from the bottling to the pruning. For me, it was really great training.

Where did you go from there?

In 1991, the University of Torino started a new degree in winemaking and vineyard management. At La Spinola it was not possible for me to work and attend the university so I heard that, at Prunotto, Beppe Colla was looking to hire a person for the winery. So I had this beautiful experience with Beppe, having the practical experience with the educational experience.

I worked with Beppe until 1994. That year he sold Prunotto to the Antinori family. Beppe managed the winery directly but, after the harvest in 1994, he decided to stop. I stayed on at Prunotto, thanks to the family and to Renzo Cotarella. I became winemaker, under the control of Cotarella.

So at Prunotto, I worked with Renzo and with Albeira Antinori, who was in charge of the winery. I worked with them until the summer of 1999 and then I moved here to Fontanafredda.

What was Fontanafredda like when you came?

Up to the 1990s, Fontanafredda was really a great estate with incredible wines. Even today, if we try old Barolos from 1985 or 1989, we can find outstanding wine.

Unfortunately for Fontanafredda &ndash but fortunately for the area &ndash the &lsquo90s was a great period for the renaissance of Barolo. That was the time the world of Barolo used to run one direction and Fontanafredda didn&rsquot follow this new philosophy.

The problem was, first of all, in the managing of the vineyard, so they looked for a new manager for the vineyard that was Alberto Grasso. They hired him at the beginning of the season, early spring of 1999, and they looked for a winemaker, and asked me.

Over the years, how have you changed how you have made Barolo?

I had the opportunity with Beppe Colla to work and understand the philosophy of making wine in the most traditional style. Then, at Prunotto with Antinori, I could try the new style of making Barolo. So, the traditional style used only big casks, racking only if necessary, but not racking too much. The second way was using barriques and managing the oxygen intake.

Another great opportunity for me was how to manage the wine in a barrique in the right way. In the &lsquo90s, most of the producers that started to age their wines in barriques did not know how to do so. So most of the wines were dominated by oak. Antinori, because of the long tradition in using barriques for Solaia and Tignanello, taught me the right way immediately. So for me, it was easier to work with barriques, because I had the knowledge it was not experimentation for me.

You start in barriques and finish in botti (big casks)?

Yes, when I arrived I had to make a difficult decision because Fontanafredda was known around the world as an ancient, traditional winery. There was the movement of the Barolo Boys. It was very easy to follow the commercial direction of the Barolo Boys: wine with a lot of new oak, wine with a lot of fruit. The problem is that it was not the right &ldquodress&rdquo for Fontanafredda. So I tried to find a middle road because people had this idea of Fontanafredda as a traditional winery.

I decided to use my knowledge of using the oak and for having cleaner wine, with richer fruit, but not too oaky. The first approach for me at Fontanafredda was to age all the Barolo in barriques for the first year, then in big casks for the second year and to bottle as soon after as possible.

I decided to follow this technique. If you use the barrique properly, you can increase the taste of fruit. Thanks to my experience at Prunotto, I could understand how much better it was to use barriques of second or third use, so immediately I started to buy barriques that I [first] used for Barbera and the next year I started to use them for Barolo.

How do you view Barolo today?

What is interesting is that it is difficult to find bad Barolo, as everyone in the area can produce very good Barolos. This is a great opportunity for all of us, because together we can improve the image of the wine. There is a great demand for Barolo all over the world.

Are the Barolos of today better than in the past?

Everybody talks about the increase of the quality of the wine, but that depends, in my opinion, on the increase in the quality of the grapes. We did a great job with the grapes. The grapes I crushed 15 years ago are completely different to now, in terms of talking about yield of grape per vine and maturation of the tannins. Today it&rsquos much much better, as now we have more knowledge of these qualities.

What are your favorite foods with Barolos?

I can answer this because my favorite food is pane e salami. For Barolo, it&rsquos not necessary to have a great dish. Seriously, if I have to match a 30- or 40-year-old Barolo, a classic match is brasato, or meat cooked in wine. The fat of the meat and the tannins and acidity of the wines match beautifully.

What other producers of Piemonte do you enjoy?

I love the wine of Vietti, I like the Vietti style. I like the Aldo Conterno wines. I love, for example, a new young producer here in Serralunga, Sergio Germano. In my opinion he is a great producer of the area. He can make Barolo and great white wines &ndash this is something that is not easy to do. I love also the wine of Clerico. Normally the wine of Serralunga and Monforte and some of the area of Castiglione Falletto &ndash these are the areas I love.

Prices worldwide on Wine-Searcher (US$, ex-tax, per 750-ml bottle):


Q&A: Danilo Drocco

I was born in the area, in a little village near Alba &ndash Rodello is the name. It is a little south of Alba.

Did your family make wine?

My grandfather owned a little winery in Novello, but he died during the Second World War. So my grandmother had to sell the winery to my cousins because she could not manage it by herself. My father decided to move to Alba. I was born in 1965.

How did you acquire a passion for wine?

Basically, from my father. My father was born in the winery, so he kept his passion for many years. So, from when I was very young, my father used to talk to me about wine. He transferred his passion to me.

As a child, I used to go to many wineries with him to taste wine. When it was time for high school, I decided to go to enological school. Then I started to work in a little winery in Barbaresco called La Spinola, owned by Mr. Berutti. The school gave me a fantastic opportunity, but I needed to have practical experience. In a little winery, you have to do everything from the bottling to the pruning. For me, it was really great training.

Where did you go from there?

In 1991, the University of Torino started a new degree in winemaking and vineyard management. At La Spinola it was not possible for me to work and attend the university so I heard that, at Prunotto, Beppe Colla was looking to hire a person for the winery. So I had this beautiful experience with Beppe, having the practical experience with the educational experience.

I worked with Beppe until 1994. That year he sold Prunotto to the Antinori family. Beppe managed the winery directly but, after the harvest in 1994, he decided to stop. I stayed on at Prunotto, thanks to the family and to Renzo Cotarella. I became winemaker, under the control of Cotarella.

So at Prunotto, I worked with Renzo and with Albeira Antinori, who was in charge of the winery. I worked with them until the summer of 1999 and then I moved here to Fontanafredda.

What was Fontanafredda like when you came?

Up to the 1990s, Fontanafredda was really a great estate with incredible wines. Even today, if we try old Barolos from 1985 or 1989, we can find outstanding wine.

Unfortunately for Fontanafredda &ndash but fortunately for the area &ndash the &lsquo90s was a great period for the renaissance of Barolo. That was the time the world of Barolo used to run one direction and Fontanafredda didn&rsquot follow this new philosophy.

The problem was, first of all, in the managing of the vineyard, so they looked for a new manager for the vineyard that was Alberto Grasso. They hired him at the beginning of the season, early spring of 1999, and they looked for a winemaker, and asked me.

Over the years, how have you changed how you have made Barolo?

I had the opportunity with Beppe Colla to work and understand the philosophy of making wine in the most traditional style. Then, at Prunotto with Antinori, I could try the new style of making Barolo. So, the traditional style used only big casks, racking only if necessary, but not racking too much. The second way was using barriques and managing the oxygen intake.

Another great opportunity for me was how to manage the wine in a barrique in the right way. In the &lsquo90s, most of the producers that started to age their wines in barriques did not know how to do so. So most of the wines were dominated by oak. Antinori, because of the long tradition in using barriques for Solaia and Tignanello, taught me the right way immediately. So for me, it was easier to work with barriques, because I had the knowledge it was not experimentation for me.

You start in barriques and finish in botti (big casks)?

Yes, when I arrived I had to make a difficult decision because Fontanafredda was known around the world as an ancient, traditional winery. There was the movement of the Barolo Boys. It was very easy to follow the commercial direction of the Barolo Boys: wine with a lot of new oak, wine with a lot of fruit. The problem is that it was not the right &ldquodress&rdquo for Fontanafredda. So I tried to find a middle road because people had this idea of Fontanafredda as a traditional winery.

I decided to use my knowledge of using the oak and for having cleaner wine, with richer fruit, but not too oaky. The first approach for me at Fontanafredda was to age all the Barolo in barriques for the first year, then in big casks for the second year and to bottle as soon after as possible.

I decided to follow this technique. If you use the barrique properly, you can increase the taste of fruit. Thanks to my experience at Prunotto, I could understand how much better it was to use barriques of second or third use, so immediately I started to buy barriques that I [first] used for Barbera and the next year I started to use them for Barolo.

How do you view Barolo today?

What is interesting is that it is difficult to find bad Barolo, as everyone in the area can produce very good Barolos. This is a great opportunity for all of us, because together we can improve the image of the wine. There is a great demand for Barolo all over the world.

Are the Barolos of today better than in the past?

Everybody talks about the increase of the quality of the wine, but that depends, in my opinion, on the increase in the quality of the grapes. We did a great job with the grapes. The grapes I crushed 15 years ago are completely different to now, in terms of talking about yield of grape per vine and maturation of the tannins. Today it&rsquos much much better, as now we have more knowledge of these qualities.

What are your favorite foods with Barolos?

I can answer this because my favorite food is pane e salami. For Barolo, it&rsquos not necessary to have a great dish. Seriously, if I have to match a 30- or 40-year-old Barolo, a classic match is brasato, or meat cooked in wine. The fat of the meat and the tannins and acidity of the wines match beautifully.

What other producers of Piemonte do you enjoy?

I love the wine of Vietti, I like the Vietti style. I like the Aldo Conterno wines. I love, for example, a new young producer here in Serralunga, Sergio Germano. In my opinion he is a great producer of the area. He can make Barolo and great white wines &ndash this is something that is not easy to do. I love also the wine of Clerico. Normally the wine of Serralunga and Monforte and some of the area of Castiglione Falletto &ndash these are the areas I love.

Prices worldwide on Wine-Searcher (US$, ex-tax, per 750-ml bottle):


Q&A: Danilo Drocco

I was born in the area, in a little village near Alba &ndash Rodello is the name. It is a little south of Alba.

Did your family make wine?

My grandfather owned a little winery in Novello, but he died during the Second World War. So my grandmother had to sell the winery to my cousins because she could not manage it by herself. My father decided to move to Alba. I was born in 1965.

How did you acquire a passion for wine?

Basically, from my father. My father was born in the winery, so he kept his passion for many years. So, from when I was very young, my father used to talk to me about wine. He transferred his passion to me.

As a child, I used to go to many wineries with him to taste wine. When it was time for high school, I decided to go to enological school. Then I started to work in a little winery in Barbaresco called La Spinola, owned by Mr. Berutti. The school gave me a fantastic opportunity, but I needed to have practical experience. In a little winery, you have to do everything from the bottling to the pruning. For me, it was really great training.

Where did you go from there?

In 1991, the University of Torino started a new degree in winemaking and vineyard management. At La Spinola it was not possible for me to work and attend the university so I heard that, at Prunotto, Beppe Colla was looking to hire a person for the winery. So I had this beautiful experience with Beppe, having the practical experience with the educational experience.

I worked with Beppe until 1994. That year he sold Prunotto to the Antinori family. Beppe managed the winery directly but, after the harvest in 1994, he decided to stop. I stayed on at Prunotto, thanks to the family and to Renzo Cotarella. I became winemaker, under the control of Cotarella.

So at Prunotto, I worked with Renzo and with Albeira Antinori, who was in charge of the winery. I worked with them until the summer of 1999 and then I moved here to Fontanafredda.

What was Fontanafredda like when you came?

Up to the 1990s, Fontanafredda was really a great estate with incredible wines. Even today, if we try old Barolos from 1985 or 1989, we can find outstanding wine.

Unfortunately for Fontanafredda &ndash but fortunately for the area &ndash the &lsquo90s was a great period for the renaissance of Barolo. That was the time the world of Barolo used to run one direction and Fontanafredda didn&rsquot follow this new philosophy.

The problem was, first of all, in the managing of the vineyard, so they looked for a new manager for the vineyard that was Alberto Grasso. They hired him at the beginning of the season, early spring of 1999, and they looked for a winemaker, and asked me.

Over the years, how have you changed how you have made Barolo?

I had the opportunity with Beppe Colla to work and understand the philosophy of making wine in the most traditional style. Then, at Prunotto with Antinori, I could try the new style of making Barolo. So, the traditional style used only big casks, racking only if necessary, but not racking too much. The second way was using barriques and managing the oxygen intake.

Another great opportunity for me was how to manage the wine in a barrique in the right way. In the &lsquo90s, most of the producers that started to age their wines in barriques did not know how to do so. So most of the wines were dominated by oak. Antinori, because of the long tradition in using barriques for Solaia and Tignanello, taught me the right way immediately. So for me, it was easier to work with barriques, because I had the knowledge it was not experimentation for me.

You start in barriques and finish in botti (big casks)?

Yes, when I arrived I had to make a difficult decision because Fontanafredda was known around the world as an ancient, traditional winery. There was the movement of the Barolo Boys. It was very easy to follow the commercial direction of the Barolo Boys: wine with a lot of new oak, wine with a lot of fruit. The problem is that it was not the right &ldquodress&rdquo for Fontanafredda. So I tried to find a middle road because people had this idea of Fontanafredda as a traditional winery.

I decided to use my knowledge of using the oak and for having cleaner wine, with richer fruit, but not too oaky. The first approach for me at Fontanafredda was to age all the Barolo in barriques for the first year, then in big casks for the second year and to bottle as soon after as possible.

I decided to follow this technique. If you use the barrique properly, you can increase the taste of fruit. Thanks to my experience at Prunotto, I could understand how much better it was to use barriques of second or third use, so immediately I started to buy barriques that I [first] used for Barbera and the next year I started to use them for Barolo.

How do you view Barolo today?

What is interesting is that it is difficult to find bad Barolo, as everyone in the area can produce very good Barolos. This is a great opportunity for all of us, because together we can improve the image of the wine. There is a great demand for Barolo all over the world.

Are the Barolos of today better than in the past?

Everybody talks about the increase of the quality of the wine, but that depends, in my opinion, on the increase in the quality of the grapes. We did a great job with the grapes. The grapes I crushed 15 years ago are completely different to now, in terms of talking about yield of grape per vine and maturation of the tannins. Today it&rsquos much much better, as now we have more knowledge of these qualities.

What are your favorite foods with Barolos?

I can answer this because my favorite food is pane e salami. For Barolo, it&rsquos not necessary to have a great dish. Seriously, if I have to match a 30- or 40-year-old Barolo, a classic match is brasato, or meat cooked in wine. The fat of the meat and the tannins and acidity of the wines match beautifully.

What other producers of Piemonte do you enjoy?

I love the wine of Vietti, I like the Vietti style. I like the Aldo Conterno wines. I love, for example, a new young producer here in Serralunga, Sergio Germano. In my opinion he is a great producer of the area. He can make Barolo and great white wines &ndash this is something that is not easy to do. I love also the wine of Clerico. Normally the wine of Serralunga and Monforte and some of the area of Castiglione Falletto &ndash these are the areas I love.

Prices worldwide on Wine-Searcher (US$, ex-tax, per 750-ml bottle):


Q&A: Danilo Drocco

I was born in the area, in a little village near Alba &ndash Rodello is the name. It is a little south of Alba.

Did your family make wine?

My grandfather owned a little winery in Novello, but he died during the Second World War. So my grandmother had to sell the winery to my cousins because she could not manage it by herself. My father decided to move to Alba. I was born in 1965.

How did you acquire a passion for wine?

Basically, from my father. My father was born in the winery, so he kept his passion for many years. So, from when I was very young, my father used to talk to me about wine. He transferred his passion to me.

As a child, I used to go to many wineries with him to taste wine. When it was time for high school, I decided to go to enological school. Then I started to work in a little winery in Barbaresco called La Spinola, owned by Mr. Berutti. The school gave me a fantastic opportunity, but I needed to have practical experience. In a little winery, you have to do everything from the bottling to the pruning. For me, it was really great training.

Where did you go from there?

In 1991, the University of Torino started a new degree in winemaking and vineyard management. At La Spinola it was not possible for me to work and attend the university so I heard that, at Prunotto, Beppe Colla was looking to hire a person for the winery. So I had this beautiful experience with Beppe, having the practical experience with the educational experience.

I worked with Beppe until 1994. That year he sold Prunotto to the Antinori family. Beppe managed the winery directly but, after the harvest in 1994, he decided to stop. I stayed on at Prunotto, thanks to the family and to Renzo Cotarella. I became winemaker, under the control of Cotarella.

So at Prunotto, I worked with Renzo and with Albeira Antinori, who was in charge of the winery. I worked with them until the summer of 1999 and then I moved here to Fontanafredda.

What was Fontanafredda like when you came?

Up to the 1990s, Fontanafredda was really a great estate with incredible wines. Even today, if we try old Barolos from 1985 or 1989, we can find outstanding wine.

Unfortunately for Fontanafredda &ndash but fortunately for the area &ndash the &lsquo90s was a great period for the renaissance of Barolo. That was the time the world of Barolo used to run one direction and Fontanafredda didn&rsquot follow this new philosophy.

The problem was, first of all, in the managing of the vineyard, so they looked for a new manager for the vineyard that was Alberto Grasso. They hired him at the beginning of the season, early spring of 1999, and they looked for a winemaker, and asked me.

Over the years, how have you changed how you have made Barolo?

I had the opportunity with Beppe Colla to work and understand the philosophy of making wine in the most traditional style. Then, at Prunotto with Antinori, I could try the new style of making Barolo. So, the traditional style used only big casks, racking only if necessary, but not racking too much. The second way was using barriques and managing the oxygen intake.

Another great opportunity for me was how to manage the wine in a barrique in the right way. In the &lsquo90s, most of the producers that started to age their wines in barriques did not know how to do so. So most of the wines were dominated by oak. Antinori, because of the long tradition in using barriques for Solaia and Tignanello, taught me the right way immediately. So for me, it was easier to work with barriques, because I had the knowledge it was not experimentation for me.

You start in barriques and finish in botti (big casks)?

Yes, when I arrived I had to make a difficult decision because Fontanafredda was known around the world as an ancient, traditional winery. There was the movement of the Barolo Boys. It was very easy to follow the commercial direction of the Barolo Boys: wine with a lot of new oak, wine with a lot of fruit. The problem is that it was not the right &ldquodress&rdquo for Fontanafredda. So I tried to find a middle road because people had this idea of Fontanafredda as a traditional winery.

I decided to use my knowledge of using the oak and for having cleaner wine, with richer fruit, but not too oaky. The first approach for me at Fontanafredda was to age all the Barolo in barriques for the first year, then in big casks for the second year and to bottle as soon after as possible.

I decided to follow this technique. If you use the barrique properly, you can increase the taste of fruit. Thanks to my experience at Prunotto, I could understand how much better it was to use barriques of second or third use, so immediately I started to buy barriques that I [first] used for Barbera and the next year I started to use them for Barolo.

How do you view Barolo today?

What is interesting is that it is difficult to find bad Barolo, as everyone in the area can produce very good Barolos. This is a great opportunity for all of us, because together we can improve the image of the wine. There is a great demand for Barolo all over the world.

Are the Barolos of today better than in the past?

Everybody talks about the increase of the quality of the wine, but that depends, in my opinion, on the increase in the quality of the grapes. We did a great job with the grapes. The grapes I crushed 15 years ago are completely different to now, in terms of talking about yield of grape per vine and maturation of the tannins. Today it&rsquos much much better, as now we have more knowledge of these qualities.

What are your favorite foods with Barolos?

I can answer this because my favorite food is pane e salami. For Barolo, it&rsquos not necessary to have a great dish. Seriously, if I have to match a 30- or 40-year-old Barolo, a classic match is brasato, or meat cooked in wine. The fat of the meat and the tannins and acidity of the wines match beautifully.

What other producers of Piemonte do you enjoy?

I love the wine of Vietti, I like the Vietti style. I like the Aldo Conterno wines. I love, for example, a new young producer here in Serralunga, Sergio Germano. In my opinion he is a great producer of the area. He can make Barolo and great white wines &ndash this is something that is not easy to do. I love also the wine of Clerico. Normally the wine of Serralunga and Monforte and some of the area of Castiglione Falletto &ndash these are the areas I love.

Prices worldwide on Wine-Searcher (US$, ex-tax, per 750-ml bottle):


Q&A: Danilo Drocco

I was born in the area, in a little village near Alba &ndash Rodello is the name. It is a little south of Alba.

Did your family make wine?

My grandfather owned a little winery in Novello, but he died during the Second World War. So my grandmother had to sell the winery to my cousins because she could not manage it by herself. My father decided to move to Alba. I was born in 1965.

How did you acquire a passion for wine?

Basically, from my father. My father was born in the winery, so he kept his passion for many years. So, from when I was very young, my father used to talk to me about wine. He transferred his passion to me.

As a child, I used to go to many wineries with him to taste wine. When it was time for high school, I decided to go to enological school. Then I started to work in a little winery in Barbaresco called La Spinola, owned by Mr. Berutti. The school gave me a fantastic opportunity, but I needed to have practical experience. In a little winery, you have to do everything from the bottling to the pruning. For me, it was really great training.

Where did you go from there?

In 1991, the University of Torino started a new degree in winemaking and vineyard management. At La Spinola it was not possible for me to work and attend the university so I heard that, at Prunotto, Beppe Colla was looking to hire a person for the winery. So I had this beautiful experience with Beppe, having the practical experience with the educational experience.

I worked with Beppe until 1994. That year he sold Prunotto to the Antinori family. Beppe managed the winery directly but, after the harvest in 1994, he decided to stop. I stayed on at Prunotto, thanks to the family and to Renzo Cotarella. I became winemaker, under the control of Cotarella.

So at Prunotto, I worked with Renzo and with Albeira Antinori, who was in charge of the winery. I worked with them until the summer of 1999 and then I moved here to Fontanafredda.

What was Fontanafredda like when you came?

Up to the 1990s, Fontanafredda was really a great estate with incredible wines. Even today, if we try old Barolos from 1985 or 1989, we can find outstanding wine.

Unfortunately for Fontanafredda &ndash but fortunately for the area &ndash the &lsquo90s was a great period for the renaissance of Barolo. That was the time the world of Barolo used to run one direction and Fontanafredda didn&rsquot follow this new philosophy.

The problem was, first of all, in the managing of the vineyard, so they looked for a new manager for the vineyard that was Alberto Grasso. They hired him at the beginning of the season, early spring of 1999, and they looked for a winemaker, and asked me.

Over the years, how have you changed how you have made Barolo?

I had the opportunity with Beppe Colla to work and understand the philosophy of making wine in the most traditional style. Then, at Prunotto with Antinori, I could try the new style of making Barolo. So, the traditional style used only big casks, racking only if necessary, but not racking too much. The second way was using barriques and managing the oxygen intake.

Another great opportunity for me was how to manage the wine in a barrique in the right way. In the &lsquo90s, most of the producers that started to age their wines in barriques did not know how to do so. So most of the wines were dominated by oak. Antinori, because of the long tradition in using barriques for Solaia and Tignanello, taught me the right way immediately. So for me, it was easier to work with barriques, because I had the knowledge it was not experimentation for me.

You start in barriques and finish in botti (big casks)?

Yes, when I arrived I had to make a difficult decision because Fontanafredda was known around the world as an ancient, traditional winery. There was the movement of the Barolo Boys. It was very easy to follow the commercial direction of the Barolo Boys: wine with a lot of new oak, wine with a lot of fruit. The problem is that it was not the right &ldquodress&rdquo for Fontanafredda. So I tried to find a middle road because people had this idea of Fontanafredda as a traditional winery.

I decided to use my knowledge of using the oak and for having cleaner wine, with richer fruit, but not too oaky. The first approach for me at Fontanafredda was to age all the Barolo in barriques for the first year, then in big casks for the second year and to bottle as soon after as possible.

I decided to follow this technique. If you use the barrique properly, you can increase the taste of fruit. Thanks to my experience at Prunotto, I could understand how much better it was to use barriques of second or third use, so immediately I started to buy barriques that I [first] used for Barbera and the next year I started to use them for Barolo.

How do you view Barolo today?

What is interesting is that it is difficult to find bad Barolo, as everyone in the area can produce very good Barolos. This is a great opportunity for all of us, because together we can improve the image of the wine. There is a great demand for Barolo all over the world.

Are the Barolos of today better than in the past?

Everybody talks about the increase of the quality of the wine, but that depends, in my opinion, on the increase in the quality of the grapes. We did a great job with the grapes. The grapes I crushed 15 years ago are completely different to now, in terms of talking about yield of grape per vine and maturation of the tannins. Today it&rsquos much much better, as now we have more knowledge of these qualities.

What are your favorite foods with Barolos?

I can answer this because my favorite food is pane e salami. For Barolo, it&rsquos not necessary to have a great dish. Seriously, if I have to match a 30- or 40-year-old Barolo, a classic match is brasato, or meat cooked in wine. The fat of the meat and the tannins and acidity of the wines match beautifully.

What other producers of Piemonte do you enjoy?

I love the wine of Vietti, I like the Vietti style. I like the Aldo Conterno wines. I love, for example, a new young producer here in Serralunga, Sergio Germano. In my opinion he is a great producer of the area. He can make Barolo and great white wines &ndash this is something that is not easy to do. I love also the wine of Clerico. Normally the wine of Serralunga and Monforte and some of the area of Castiglione Falletto &ndash these are the areas I love.

Prices worldwide on Wine-Searcher (US$, ex-tax, per 750-ml bottle):


Kyk die video: Renzo Cotarella racconta la vendemmia 2017. Renzo Cotarella talks about 2017 harvest (November 2021).