Fongaro Winery might come to USA with a totally new and yet unknown to the Americans variety of grape; the "Durella" from Veneto, Italy. It is just matter of time but some of the best quality sparkling wines from northeast Italy will be maybe imported and distributed in USA. After one year of pause due the pandemic, Travelscore Magazine is restarting its activity with a great wine tasting of the six prestigious labels produced by Fongaro.
We started our tasting with this "Spumante Brut" Cuvée Metodo Classico
Grapes: Durella for 80-85%. Incrocio Manzoni grapes make up the remaining 15-20% (precise percentages added depend on the Vintage). Durella is a very ancient autochthonous grape variety from the Veneto region, cultivated on soils rich in minerals. A typical variety of the Lessini Mountains, it is found on the hills between the provinces of Vicenza and Verona and is capable of creating wines with remarkable acidity, lending itself well to Metodo Classico sparkling wine. Incrocio Manzoni is an interesting variety, a cross between Rhine Riesling and Pinot Bianco, with rather herbaceous hints, it was developed by Phd. Manzoni in Conegliano (TV) in the mid 1920s.
ZONE SYSTEM LAND: The Lessini Mountains Short Veronese Tendone. Volcanic origin. in the north east hills of Verona. Harvesting: starts at the end of August and ends in early October. The grapes are harvested by hand and transported in boxes. The boxes are then placed in the cellar, cooling the grapes before pressing. Technique: soft pressing occurs at a temperature between 10-12°C. The first fermentation takes place in thermo-controlled tanks, here, the temperature can range from 15-18°C. Average time of fermentation in these tanks is 20 days. In April the wine then undergoes second fermentation using its own yeasts. Maturation: occurring on its own yeasts in the bottle, the fermentation period is no less than 48 months. Remuage sûr pupitres: once the fermentation process is complete, the bottles are taken from their stacks and placed inverted in the pupitres and then turned by hand every day for about 30 days, after which they are then disgorged.
ALCOHOL CONTENT: 12.50% vol.
COLOUR: Deep straw yellow with bright, luminous reflections.
FEATURES PERLAGE: Soft foam with a fine, elegant and persistent perlage that imme- diately entices the taste buds.
BOUQUET: intense, characterised by a fine and delicate minerality, expertly accompanied by notes of bread crust, candied fruit and pleasant nuances of vanilla. The citrus and mandarin peel notes give it complexity and balance. Taste: vibrant and extremely fresh, moving into citrus notes of yellow grapefruit and mandarin. The taste profile reveals minerality as a common thread and the agile and structured body gives it a rich and satisfying flavour. There is a long and savoury finish. Food pairing: an aperitif wine, it can accompany sushi dishes, freshwater fish, medium-aged soft cheeses and fish-based main courses. Serving temperature: ideally served at 4-6° C in a flûte when enjoying it as an aperitif; in a glass to enhance all its characteristics.
Our Tasting Score: 9/10 Our Paring Score 10/10.
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| Ideal pairing with medium-aged soft cheeses |
the second bottle we have tried was this Spumante Brut Riserva Doc
Lessini Durello riserva Doc Spumante Wine - Metodo Classico
Grapes: 100% Durella grapes. Durella is an ancient and indigenous grape variety from the Veneto region. It is extremely vigorous, with a particularly thick and leathery skin, cultivated on soils rich in minerals. A variety typically found in the Lessini Mountains, it grows on the hills between the provinces of Vicenza and Verona; it is capable of creat- ing wines with remarkable acidity due to the high content of malic acid, lending itself well to Metodo Classico sparkling wine.
ZONE SYSTEM LAND: The Lessini Mountains Short Veronese Tendone. Volcanic origin. in the north east hills of Verona. Harvesting: end of August. The grapes are harvested by hand and transported in boxes. The boxes are then placed in the cellar, cooling the grapes before pressing
Technique: soft pressing occurs at a temperature between 10-12°C. The first fermentation takes place in thermo-controlled tanks, here, the temperature can range from 15-18°C. In May the wine then undergoes second fermentation using its own yeasts. Maturation: occurring on its own yeasts in the bottle, the fermentation period is no less than 60 months. Remuage sûr pupitres: once the fermentation process is complete, the bottles are taken from their stacks and placed inverted in the pupitres and then turned by hand every day for about 30 days, after which they are then disgorged.
ALCOHOL CONTENT: 12.50% vol.
COLOUR: Golden yellow, intense.
FEATURES PERLAGE: Soft foam crossed by fine bubbles.
BOUQUET: aromatically impactful with great intensity where the notes of bread crust, peanut but- ter and hazelnut dominate. As the minutes pass, the bouquet is enriched, floral notes accompa- nied by sensations of exotic fruit, yellow grapefruit and apple come through. Pleasant nuances of vanilla and sweet tobacco further embellish the aromatic framework of the wine.
Taste: dry, taut yet soft and velvety on the palate. The elegant freshness gives way to toasted notes bursting with exotic fruit that give a harmonious and intense flavour. The finish is elegant and well-balanced. Pairings: very appreciated as an aperitif accompanied by a Grana Padano cheese aged for 24/30 months. In combination with a plate of porcini mushroom ragu gnocchi, a mushroom stew or a rabbit alla cacciatora. Service: ideally served at 4-6° C in a flûte when enjoying it as an aperitif; in a glass to enhance all its characteristics. Our Tasting Score: 7/10 Our Paring Score 9/10.
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| Ideal pairing with a pasta al ragù |
One of the pearl bottles of their production "Pas Dosé"
Pas Dosé
Lessini Durello RIserva Doc
Spumante Wine – Metodo Classico
Grapes 100% Durella grapes. Durella is an ancient native grape variety from the Veneto region. It is extremely vigorous, with a particularly thick and leathery skin, cultivated on soils rich in minerals. A variety typically found in the Lessini Mountains, it grows on the hills between the provinces of Vicenza and Verona; it is capable of creating wines with remarkable acidity due to the high content of malic acid, lending itself well to Metodo Classico sparkling wine. Zone: The Lessini Mountains in the north east hills of Verona. System; Short Veronese Tendone. Land: Volcanic origin. Harvesting: From the begin of September. The grapes are harvested by hand and transported in boxes. The boxes are then placed in the cellar, cooling the grapes before pressing. Technique: Soft pressing occurs at a temperature between 10-12°C. The first fermentation takes place in thermo-controlled tanks, here, the temperature can range from 15-18°C. In May the wine then undergoes second fermentation using its own yeasts. Maturation: Occurring on its own yeasts in the bottle, the fermentation period is no less than 60 months. Remuage sûr pupitres: once the fermentation process is complete, the bottles are taken from their stacks and placed inverted in the pupitres and then turned by hand every day for about 30 days, after which they are then disgorged.
ALCOHOL CONTENT: 12,50% vol.
COLOUR: Intense yellow with golden reflections.
PERLAGE: Lively and persistent.
BOUQUET: Elegant and complex on the nose where notes of white flowers, orange water, vanilla and candied fruit gently lead the way towards the sweet notes of acacia honey and brioche. It has a complex, clean and mineral bouquet with a fruity and delicately toasted texture.
TASTE: It is young and lively in the mouth, a perfect balance between tradition and innovation. The freshness and minerality contrast with sweet notes, the picture of great flavour-aroma balance. A wine that is always dynamic, persistent but never concentrated.
Serving suggestions: As an aperitif it can be accompanied by a Parma ham. It creates great impact in combination with "Linguine Spider Crab".
Service: Ideally served at 4-6° C in a flûte when enjoying it as an aperitif; in a glass to enhance all its characteristics. Our Tasting Score 10/10 Our Paring Score 10/10.
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| Linguine with Spider Crab (alla Granseola) |
Gran Cuvée very good paired with a "Oysters or Spaghetti with Fresh Mullet Bottarga"
Grapes: Durella for 80-85%. Chardonnay grapes make up the remaining 15-20%. Durella is a very ancient indigenous grape variety from the Veneto region, cultivated on soils rich in minerals. A typical variety of the Lessini Mountains, it is found on the hills between the provinces of Vicenza and Verona and capable of creating wines with remarkable acidity, lending itself well to Metodo Classico sparkling wine. Chardonnay is an international grape variety, cultivated in all wine-growing areas of the world and known for its prolific use in the production of Champagne. Zone: The Lessini Mountains in the north east hills of Verona. System: Short Veronese Tendone. Land: Volcanic origin. Harvesting: From the begin of September. The grapes are harvested by hand and transported in boxes. The boxes are then placed in the cellar, cooling the grapes before pressing. Technique: Soft pressing occurs at a temperature between 10-12°C. The first fermentation takes place in thermo-controlled tanks, here, the temperature can range from 15-18°C. In April the wine then undergoes second fermentation using its own yeasts. Maturation: Occurring on its own yeasts in the bottle, the fermentation period is no less than 48 months. Remuage sûr pupitres: once the fermentation process is complete, the bottles are taken from their stacks and placed inverted in the pupitres and then turned by hand every day for about 30 days, after which they are then disgorged.
ALCOHOL CONTENT: 12,50% vol.
COLOUR: Intense straw yellow with slightly golden reflections
PERLAGE: Elegantly frothy, accompanied by fine, persistent bubbles.
BOUQUET: Complex and layered, at every aromatic level it reveals fresh scents of Mediterranean brush with notes of broom flowers and strawberries. Scents of exotic fruit, apple and acacia honey chase each other on an intense balsamic background, making the wine refined and intriguing.
Taste: The palate is almost explosive with a decisive and pungent freshness. The fruity and sweet notes slowly fade towards an overpowering minerality that leads the palate into a savoury and almost salty note. There is body with a strong character. Excellent persistence.
Pairings: Excellent as an aperitif. There are many combinations that can enhance the acidity/sapid characteristics of this wine. We paired it with Oysters and Spaghetti with Fresh Mullet Bottarga. Service: Ideally served at 4-6° C in a flûte when enjoying it as an aperitif; in a glass to enhance all its characteristics. Our Tasting Score 9/10 Our Paring Score 10/10.
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| Karanteg Oysters from Brittany |
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| Spaghetti with Fresh Mullet Bottarga |
Pas Dosé Riserva
Grapes: 100% Durella grapes. Durella is an ancient native grape variety from the Veneto region. It is extremely vigorous, with a particularly thick and leathery skin, cultivated on soils rich in minerals. A variety typically found in the Lessini Mountains, it grows on the hills between the provinces of Vicenza and Verona; it is capable of creating wines with remarkable acidity due to the high content of malic acid, lending itself well to Metodo Classico sparkling wine.
ZONE SYSTEM LAND: The Lessini Mountains Short Veronese Tendone. Volcanic origin. in the north east hills of Verona. Harvesting: end of August. The grapes are harvested by hand and transported in boxes. The boxes are then placed in the cellar, cooling the grapes before pressing
Technique: soft pressing occurs at a temperature between 10-12°C. The first fermentation takes pla- ce in thermo-controlled tanks, here, the temperature can range from 15-18°C. In April the wine then undergoes second fermentation using its own yeasts. Maturation: occurring on its own yeasts in the bottle, the fermentation period is no less than 84 months. Remuage sûr pupitres: once the fermentation process is complete, the bottles are taken from their stacks and placed inverted in the pupitres and then turned by hand every day for about 30 days, after which they are then disgorged.
ALCOHOL CONTENT: 12.50% vol.
COLOUR: A deep yellow, definitively golden.
FEATURES PERLAGE: Elegant, with great persistence.
BOUQUET: characterised by complex layers, with a foundation of mature ripe fruit and a fine sweet- ness of fresh pastries. Great expressiveness: exotic fruit, ripe pineapple, peaches in syrup and sweet spices. Taste: the flavour underscores its aromatic expressions. The wine is round, creamy, with consistent bubbles and strong notes of fresh pastries. Fine, fruity and persistence with recognizable minerality. Pairings: excellent with a Fish cooked in tagine with potatoes. A provocative combination is with Chantilly cream puffs. Service: ideally served at 4-6° C in a glass to enhance all its characteristics. Our Tasting Score 10/10 Our Paring Score 10/10.
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| Sea Bass with potatoes and Olives Taggiasche |
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| Cooking method Moroccan Tagine |
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| Chantilly Cream Puff |
Via Motto Piane, 12 – 37030 – Roncà – Verona
info@fongarospumanti.it
+39 0457460240
Highlight by Luca Centoni
