Women & Wine
Foradori Teroldego Vigneti delle Dolomiti IGT
the place
Mezzolombardo Campazzi, Settepergole and others, Italy
the grapes
Teroldego
the process
The Campo Rotaliano is a well-demarcated geographical area, a sort of indentation of the Valle dell’Adige, wedged between the mountains. Its history and formation are linked to the Noce River, which for centuries has carried limestone, granite and porphyritic debris. Within this small plain, depending on the basic soil content, it is possible to differentiate micro zones that have been given different names by the winemakers. It is through gathering together the grapes of some of these micro zones, characterized by predominantly sandy soils and with different quality requirements that the “Foradori” is born.
the price
Bottle: $37 | Glass: $16
Montemelino Malpasso Rosso
the place
Jumilla
the grapes
100% Sangiovese
the process
Wild yeast fermentation. Aged in cement tanks for a year before bottling. Minimal added sulfur and no filtering or fining. Takes crowd pleasing to arena-level status.
the price
Bottle: $24 | Glass: $11
Perrini Negroamaro
the place
Puglia, Italy
the grapes
100% Negroamaro
the process
Perrini's Negroamarro comes from estate vines averaging 30-35 years old, with some getting up to 60 years, with full southern exposure on flat and slightly hilly sites. The soils are a mix of sand, limestone and clay, with a rockier nature on the slightly higher-elevation sites. The farming is certified organic. The well-ripened but not overly ripened fruit is harvested by hand into small baskets and whisked to the winery to cool down. The grapes are pressed and the juice fermented with natural yeasts in stainless steel tanks with maceration lasting 12-14 days. The wine is aged in steel tank.
the price
Bottle: $19 | Glass: $8
Division Beton
the place
Willamette Valley, Oregon
the grapes
Cabernet Franc (46%), Gamay Noir (13%), Pinot Noir (11%), Côt (22%) & Cabernet Sauvignon (8%)
the process
With the winemaking for the “Béton,” we independently fermented most of the components, including several carbonic and semi-carbonic fermentations, as well as more traditional destemmed ferments, As in years past, the anchor of Cabernet Franc from the Applegate Valley is the starting and focal point of this wine. This allows us to create a balance between the fruity carbonic wine and more nuanced and finessed traditional fermented wine. For all the lots but one, we utilized spontaneous natural fermentation or a pied de cuve buildup from the native flora in each vineyard. We did use a commercial yeast for a single lot of the Pinot Noir due to higher risks from the wildfires near that vineyard, which was partially included in this wine. Each of the ferments went smoothly, but skin times were reduced due to the unknowns of smoke impact from certain sites. Per the name of this of this Loire-ish styled red, most of the parts were blended post pressing and aged in concrete (AKA Béton), including our 975 gallon concrete tank, affectionately named “Big Bertha” with some smaller components aged in large format barrels.
the price
Bottle: $29 | Glass: $13