Wine & Cheese by TCC’s May 2017 Wine Club

This month we are featuring two terroir-driven wines from . Both producers, La Valentina and Avignonesi, believe that the best wines come from allowing the distinct characteristics of the vineyards to be expressed in their wines. The first selection, La Valentina Cerasuolo d’ Superiore DOC is a rosè named after the Cerasuolo cherry which has a similar pink color. This rosè is made from 100% Montepulciano d’Abruzzo, fermented in stainless steel and then aged in the bottle for 3-4 months before being released. The second selection, Avignonesi Cantaloro Toscana IGT, is a blend of Sangiovese, Cabernet Sauvignon, and Merlot. The wine displays rich, yet fragrant fruity aromas, intertwined with notes of Mediterranean herbs and subtle spicy hints. A very versatile, young red wine, Cantaloro can be enjoyed served as an aperitif, slightly chilled or paired with a charcuterie plate and fresh cheeses.

La Valentina Cerasuolo d’Abruzzo DOC Type: Rosé Varietal composition: 100% Montepulciano d’Abruzzo Vineyard Location: Abruzzo, Italy Vintage: 2015 Alcohol: 13% Tasting Notes: Aromas of cherry, pomegranate and wild strawberry flow through to the flavor followed by delicate tannins and a hint of anise on the finish. Food Pairings: Pair with our Olive Oil & Wild Berry Cream of Balsamic, Flatbread, and Chef’s Cheese & Charcuterie Board. Cheese Club Pairing: For this month’s cheese club, pair with Nordic Creamery Grumpy Goat. The fresh fruit flavors in the wine bring out the creaminess of the cheese.

Avignonesi Cantaloro Toscana IGT Type: Red Blend Varietal composition: 50% Cabernet Sauvignon, 40% Merlot, 10% Sangiovese Vineyard Location: Cortona and Montepulciano Vintage: 2014 Alcohol: 13.5% Tasting Notes: Ruby red color with aromas of dark red fruits, cedar, rosemary and thyme followed by flavors of raspberry and dark cherry. Food Pairings: Pair with our Chef’s Choice Charcuterie Plate, Roasted Chicken Quesadilla, and Duck Leg Confit Pasta. Cheese Club Pairing: For this month’s cheese club pair with the Chevoo Smoked Sea Salt & Rosemary cheese. The notes of rosemary and thyme are complemented by the herbal notes in the cheese.

Have a great month! The Gang at TCC

24104 W. Lockport Street Plainfield, IL 60544 (815) 436-3449 www.wcbytcc.com

Cerasuolo d’Abruzzo DOC 2015

TYPE: Rosato REGION: Abruzzo APPELLATION: Cerasuolo d’Abruzzo DOC VINE VARIETY: Montepulciano d’Abruzzo 100% FIRST VINTAGE: 1990

TERROIR

AREA: , San Valentino and Spoltore di- strict SURFACE: 30 hectares (2.5 acres) ELEVATION: 150-300 meters sea level (500 – 900 ft) EXPOSURE: South / South-West SOIL: medium clay TRAINING SYSTEM: pergola abruzzese DENSITY: 1.600-2.000 vines / hectare AGE OF THE VINES: 25-35 years old YIELD: 70 hl. / hectare

PRODUCTION: 25.000 (750 ml) bottles

VINIFICATION Harvest: mid-October. Maceration for 18 hours, bleeding and and transfer to stainless steel tanks for fer- mentation and ageing. Bottled in mid January.

CHARACTERISTICS “Cerasuolo” pink color: the word is derived from a variety of cherry with the same name. The bouquet smar- tly spreads out, with accent of rose, fleshy cherry and pomegranate. The mouth is vinous and fresh, with a good finish presenting red fruits and a suggestive combination of rocky minerality and delicate licorice.

FOOD PAIRING Meat ragout, baked fish and barbecued meat.

LA VALENTINA Via Torretta, 52 / 65010 Spoltore / / Italy Phone&Fax +39 085 4478158 E-mail [email protected] Web Site www.lavalentina.it Twitter @FLaValentina Instagram @flavalentina Bold aromas and enticing flavours.

TERROIR SPEAKS; WE LISTEN www.avignonesi.it Cantaloro Toscana IGT – 2014 –

Vineyard

Grapes: 50% Cabernet Sauvignon, 40% Merlot, 10% Sangiovese Grape origin: Selected vineyards from our estates in the Cortona and Montepulciano production areas Altitude: From 270 to 375 metres a.s.l. / 885 to 1,230 ft a.s.l. Exposure: Variable, depending on the vineyard Soil type: Alkaline, with layers of clay, sand and silt, of Pleistocenic origin at La Selva, La Lombarda, Lodola, Matracchio and Le Capezzine; and of Pliocenic origin at I Poggetti, Le Badelle, El Grasso, Greppo and Banditella Age of the vines: 10 - 40 years old Training system: Bush-trained, guyot and cordon-trained Vine density: Variable, depending on the vineyard

Vinification

Harvest: The grapes were picked between September 19 and October 24 Vinification: Alcoholic fermentation with use of indigenous yeasts in stainless steel tanks at 26-30°C / 79 - 86°F for 7 to 10 days and maceration at 30°C / 86°F for 7 to 10 days. Malolactic fermentation in oak Ageing: 6 months in oak barrels Alcohol: 13,5%

Tasting notes A versatile, young red wine with a ruby red colour and a bouquet characterized by inviting aromas of mature red fruits and delicate notes of cedar, rosemary and thyme. Cantaloro 2014 is long and smooth on the palate with a spicy finish.

Accolades 2010 - 90/100 (WS) 2010 - Bronze medal Decanter Fine Wine Encounter 2013 - Silver Medal Houston International Wine Competition

Please visit www.avignonesi.it for more information on this wine, including maps and detailed descriptions of all our vineyards.