along with nice, slightly chalky minerality and a hint of fennel on the palate.  With good cut, weight and length, this will pair well with a variety of seafood.  According to Marco, Grechetto has good aging potential, “unlike Trebbiano.”  Sourced from vineyards located on the western side of the Estate at around 200 meters above sea level, using the cordon system, spur pruned with 8-10 buds; soil is of medium consistency with alluvial substrata similar to Vernacia.  Individual vineyards harvested separately; vinification takes place in steel containers for about one month at controlled temperatures, with the wine then kept on the residual lees for over two months to impart aroma and bouquet. Racked and bottle-aged for about 2 months before release. Find this wine

2004 Podere il Caio Rosso dell’Umbria IGT, 60% Sangiovese, 20% Cabernet Sauvignon, 20% Merlot, 13% alc., approx. $13.99: Good color, with blackberry, dried cherry, a little licorice and an earthy minerality; medium-full to full bodied, with good structure.  A solid everyday red to pair with grilled red meats and tomato-based pasta.  Sourced from vineyards located at various altitudes and exposures, using the cordon system, spur pruned with 6-8 buds; soil varies from medium to loose (medium clay and sand). Individual vineyards and varieties are harvested separately; vinification and maceration take place in steel containers for around 12 – 15 days at controlled temperatures, with each variety and each vineyard separately vinified.  Malolactic fermentation follows the initial fermentation, then the wine is transferred to small oak French “barriques”, with a small percentage put into Slavonian oak casks for about 3-5 months. Bottle-aged for around 2-3 months before release.  Find this wine

The following wine is one that I’ve tasted from previous vintages, so it was good to become reacquainted with it.

2003 Castello di Corbara Lago di Corbara DOC, 50% Sangiovese, 25% Cabernet Sauvignon, 25% Merlot, 13% alc., approx. $16.99: Rich garnet color, with floral blackberry, black cherry and licorice on the nose, following through on the palate with even deeper, darker character anchored by earthy minerality; well structured, with great depth and length.  A lovely wine at a great price; Marco says that he likes this wine the best, because it’s most typical of the area.  Another excellent match for a variety of grilled red meats (I might opt for a leg o’ lamb) and tomato-based pastas.  Sourced from vineyards with 26 & 28 year and older vines, located at various altitudes and exposures, using the cordon system, spur pruned with 6-8 buds; soil varies from medium to loose (medium clay and sand). Individual vineyards and varieties are harvested separately; vinification and maceration take place in steel containers for around 12 – 15 days at controlled temperatures, with each variety and each vineyard separately vinified.  Malolactic fermentation follows the initial fermentation, then the wine is transferred to small oak French “barriques”, with a small percentage put into Slavonian oak casks for 12 months. Bottle-aged for about 4-5 months before release.   Find this wine

2004 Castello di Corbara Lago di Corbara Cabernet Sauvignon DOC, 13.5% alc., $16.99: Deep, dark color, with equally deep, dark black currant and blackberry flavors and aromas accented with some red pepper and underscored with some serious earthy minerality.  Very well structured, with excellent length on the finish, and yet already delicious; I’m all for a medium rare rib eye steak with this one, or maybe even some serious steak tartare.  Sourced from small vineyards located at different altitudes and exposures (Vallecchio, Ponticello & Viavalle), using the cordon system, spur pruned with 6-8 buds; soil varies from medium to loose calcareous clay with an alluvial substrata and pebbles. Individual vineyards harvested separately and by individual clones, with vinification and maceration separately for each vineyard, in steel containers, for around 15-18 days at controlled temperatures. After initial fermentation, malolactic fermentation continues in small oak casks, where the wine remains for 12 months. Bottle-aged for 6-9 months before being put on the market.   Find this wine

The following two Reserve wines come from Castello di Corbara’s best vineyards and cellar selections.

2003 Castello di Corbara Lago di Corbara Merlot De Coronis DOC, 13.5% alc., approx. $32.99: Another deep, darkly colored wine, with rich, opulent black currant and blackberry character shaded with a note of cocoa; well structured, with excellent depth and length.  Sourced from a vineyard historically called “Villa de Coronis”, from which the wine takes its name and that nowadays corresponds to Podere Corone; planted to the cordon system, spur pruned with 6-8 buds; soil is medium clay and sand with pebbles and vines are 20 years old. Production doesn’t exceed 40 quintals/hectare on around 2 hectares, with annual production around 70 hectolitres. Only produced in the best vintages, with a limited number of bottles.  Vinification and maceration take place in steel containers for around 15-18 days at controlled temperature, followed by malolactic fermentation in small oak casks (Tonneaux) of 5 hectolitres each; Marco says that after 24 months in oak, it doesn’t need to be filtered, because it’s already stable. Bottle-aged for 7-9 months before being put on the market. Find this wine