Nico Osteria

Candid Wines’ Staff Training Guide for Nico Osteria

Welcome, Nico Osteria team members, and congratulations on joining a great team.

Nico Osteria

This page centralizes many resources on the selections that Bret Heiar has made for the wine list. Please reach out to me if you have any questions on the wines, estates, of farming methods discussed below.

Click on any of the estates that follow for more information, or simply scroll down.

Many thanks for your support.

Damien

damien@candidwines.com

Tenuta Santomè, Treviso

Featured Wine: Prosecco Extra Dry

Tenuta Santome, Treviso

Region: D.O.C. Treviso, Veneto, Italy

Description: The traditional version of prosecco is extra dry. Glera is the name of the grape that has been traditionally used in the region, and Santomè uses glera exclusively. It is an aromatic variety and does not need a lot of extra sugar. Yields are controlled by the Spinazze family and the resulting wine has a purity that is rare at this price. The Extra Dry is very pleasant, light and refreshing wine that has a distinct harmonious acidity, with the intense, fruity scent of acacia flowers and peach alongside a mouthful of green apple, and a dry, well-balanced finish.

William Spinazzè on the Charmat Method for making Prosecco:

What is Glera? William Spinazze on the traditional Prosecco grape.

Winery Page: Tenuta Santomè

Winery Website: http://www.tenutasantome.com/prosecco/raboso-prosecco-wine.html

Azienda Agricola Casalone, Monferrato

Featured Wines: Mavlasia Greca / Barbera del Monferrato

MONEMVASIA – White Malvasia Greca

Region: Monferrato, Italy

Description: In the XVIII century Venetians brought to Italy an unknown grape from the Greek Island of Monemvasia: it ended up being an old clone of Malvasia, known as Greek Malvasia. In the Bricco San Benedetto Casalone keeps growing these vines which they make into a very interesting wine. As it is not a variety recognized by the Monferrato DOC yet (but they are working on it) this is a table wine… Monemvasia in the still version has a full and persistent aroma of peaches and roses. Perfect with appetizers, fish, pasta.

Pier-Angelo Casalone on Lu Monferrato:

BARBERA BRICCO SANTA MARIA

Region: Monferrato DOC, Italy

Description: Initially this wine was made from the slopes of Bricco Morlantino. More recently Casalone family decided to use instead the Bricco Santa Maria hill. Just stainless steel and concrete are used to make this wine. The result is a wine that exhalts the pure flavor of Barbera; an intense nose of raspberries welcomes you. The taste is dry but refreshing of strawberries and raspberries; it is an ideal companion with barbecues, Italian cuisine or for every relaxing moment.

Pier-Angelo Casalone on pairing Barbera and food:

Winery Page: Casalone

Winery Website: http://www.casalone.com/

Terre di Gioia, Friulli

Featured Wine: Pinot Grigio

Terre di Gioia

Region: Grave DOC Sequals (PN), Friuli, Italy

Description: This Pinot Grigio is crisp aromatic and refreshing; it has hints of melon and pineapples with an almond finish it comes from the Carnic Alps ‘high GRAVE’ Friuli in the North Eastern part of Italy. Perfect as an aperitif or with pasta/fish dishes.

Winery Page :Terre di Gioia

Winery Website : http://vinusinc.com/Terre_di_Gioia.html

Riecine, Gaiole en Chianti

Featured Wine: Chianti Classico Riserva / Rosato / Vino Bianco Passito

Pickers in the vineyard

Chianti Classico Riserva (2005)

Description: Riecine’s Chianti Classico 2005 is broad and dense, with its weight coming from grapes grown on old vines and not wood or modern technique. 100% Sangiovese. Certified Organic with Biodynamic practices incorporated. Winemaker Sean O’Callaghan is an outsider making what is considered to be one of the most classically styled Chiantis. 18 months in neutral oak barrels before release.

Sean O’Callaghan on the history of the Chianti region:

On winemaking at Riecine: http://riecine.it/about-riecine/our-approach-to-wine-making/

On Biodynamic preparation 500:

 

Rosato “Jasper” (2013)

Riecine 2013 Rosato

Description: This Rose is perfect for Summer drinking. Made from 100% Sangiovese, it presents a light and fruity palate, supported by good structure, acidity and grape tannins, all in perfect balance. Lovely citric acidity with fruity notes of strawberry and peach. This is a very popular wine that sells out even before it is bottled. The 2013 vintage was released in April 2014. It is harvested by hand early in September 2013 in the vineyards of Gaiole in Chianti. Grapes are destalked into small bins, gently crushed by foot and pressed immediately like a white wine. Both fermentation and aging were made in the new “Nomblot” cement tanks for 8 months.

Riecine is the ultimate authentic expression of Sangiovese

Sangiovese in Riecine Winery

 

Vino Bianco Passito “Sebastiano” (1999)

Riecine 1999 Passito

Description: Sebastiano is a passito made of Trebbiano and Malvasia, produced only the best years and in very limited quantities. Grapes are either cane cut and left to dry on the vine, with harvest in December or harvested by hand just before the Sangiovese and left to dry. In each case, grapes are carefully selected on the vine and at the sorting table. It is elegant, sweet and powerful, with a nice acidity combined to a very long explosion of fruit.

Handcrafted, artisan individual care and attention

The sorting table in Riecine Winery

Winery Page:Riecine

Winery Website: http://riecine.it/

Tenuta di Poggio: Cosimo Maria Masini, San Miniato

Featured wines: Annick, Sincero

Manual punchdowns at Cosimo Maria Masini

Description of Annick: 60% Chardonnay and 40% Sauvignon Blanc Pale yellow colour spectrum shows a very complex nose, fine and beautiful personality. There is a clear impact of riped apples, honey and white flowers. Annick has a strong character, but a good acidity, which gives a fresh sensation. The palate is full and structured, with a more decisive taste.

Full details on Annick 2011: http://www.cosimomariamasini.it/en/products/white-wines

Description of Sincero: Mostly Sangiovese, but maybe Cabernet Sauvignon, Cilegiolo and possibly Buonamico and Cabernet Franc. Sincero is a wine made from leftovers. Granted, these grapes are left over from a biodynamically farmed estate in Tuscany that is as beautiful as it is sustainable. Blended based on what is left over ans sometimes a blend of vintages, Sincero is simple, clean, tasty and often quite a surprise for people who expect little from wines this inexpensive.

What is Cilegiolo and how to you pronounce it?

On the terroir of San Miniato, Tuscany:

Winery Page: Cosimo Maria Masini

Winery Website: http://www.cosimomariamasini.it/

Azienda Agricole Napolini, Montefalco

Featured Wine: “Rosso dei Monti”

Sagrantino Vineyards in Umbria

Napolini, Montefalco Italy

Region: Region: Umbria IGT, Italy


Description from VinUS (Importer) :
a blend of Sangiovese, Sagrantino, Ciliegiolo, Merlot and Montepulciano di Abruzzo. Grapes are harvested at the end of September first week of October and then fermented together with long maceration on skins for about 20 days and frequent pump over (remontage). The wine rest for one year in stainless steel and concrete tanks than is bottled and fines for 3 months at least before being released. A bright ruby red color welcomes a cherry and flavors with spicy notes. It pairs well with hard cheeses and red meat particularly if barbecued.

Winery Page: Napolini

Winery Website: http://www.napolini.it/

More about Montefalco and Sagrantino:
http://www.stradadelsagrantino.it/wine-sagrantino-di-montefalco-docg.php

Champagne Pierre Moncuit, Le Mesnil, France

Featured Wines: Grand Cru NV / Rosé

Riddling rack at Champagne Pierre Moncuit.

Grand Cru NV

Description of the NV: From John Gilman (View from the Cellar) Pierre Moncuit’s Grand Cru bottling of non-vintage Blanc de Blancs, which all hails from the family’s parcels in Mesnil-sur-Oger, is outstanding and still quite youthful as well. The very pure and classy bouquet wafts from the glass in a blend of pear, lemon, chalky minerality, bread dough, a touch of fresh nutmeg and a lovely topnote of spring flowers. On the palate the wine is pure, full-bodied, young and sports excellent mid-palate depth, with very refined mousse, brisk acids and superb length and grip on the beautifully-focused and classy finish. All this beauty needs is a year or two in the cellar to fully unwind. 2014-2030. – John Gilman

On the Non Vintage:

Rosé

Description of the NV Grand Cru Rosé: Made from 90% Chardonnay from Le Mesnil and 10% Pinot Noir from Ambonnay, this is a dry, bright, and yet broad Rosé. It’s a wine for food and delicate, elaborate food at that. Think of pairing with dishes that have some, but not an overwhelming amount of red fruits or sauces.

On the Brut Rose:

Winery Page:Champagne Pierre Moncuit

Winery Website: http://www.pierre-moncuit.fr/thehouse.html

Additional Video Resources, Ask a Winemaker

For further information on many of the producers inlcuded here,
please browse the playlists the Ask a Winemaker YouTube Channel.

William Spinazze, Tenuta Santomè
On Prosecco Production

Understanding Tuscan Wines
Featuring Sean O’Callaghan of Riecine and the team at Cosimo Maria Masini.


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