Roberto Anselmi is a legend of north Italian winemaking, a charismatic, motorbike-riding rebel whose uncompromising quality-over-quantity approach has helped redefine the wines of the Veneto through his insistence on higher standards. It has earned him the title, “the conscience of Soave.”
Anselmi produces crisp white wines from the indigenous Garganega (gahr-GAH-neh-gah) grapes. Garganega is known for its distinctive lemon and almond flavor profiles.
These two summer sippers are characteristic of his work.
Anselmi San Vincenzo 2013 is grown on 110 acres in the Monteforte area of northern Italy. Light straw in color, with scents of minerals, lemon/lime, apricot ,and yellow apple. It is medium-bodied and dry.
Anselmi Capitel Foscarino 2013 comes from 24 acres of vineyards on south-facing slopes 1,140 feet above sea level at the top of the Foscarino Hill. Light straw-gold in the glass, opening to vibrant aromas of tropical fruit, citrus, and honey. Its medium to full body features flavors of fresh apples, peach, and lime underscored by mineral notes.
For both of these wines, the soil is volcanic tuff, a type of rock made of volcanic ash ejected from a vent during an eruption. Following ejection and deposition, the ash is compacted into a solid rock in a process called consolidation. Over time, the tuff is broken up with grass undergrowth.
The vines are trained using the horizontal spurred cordon method. In earlier times, this method was common for training grapes on house façades. Foliage and fruit grow from one or two horizontal, strictly trained arms or cordons. Unilateral cordons (1 angle) and bilateral cordons (T-shape) are possible; the vertical main trunk usually remains without foliage.
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