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Sassicaia of Sardegna, the Italian Champagne, and the Barolo You Should Know

April 4, 2013
A Note from Sergio

 

Every country has its traditions. America has football games and tailgate parties, its summer treks to Cape Cod, the Hamptons or the Outer Banks, or its pairing of cheeseburgers and milkshakes--you get the baseball and apple pie picture. Just as America and Americans have their traditions, so too does Italy and Italians. Some of them are regional, some of them are national, but all of them are unique to the country and important to who we are and how we see ourselves.

 

Today's wines evoke three of Italy's traditions: our vacations on Sardegna, our embracing of Sparkling wine, and our need to nourish our stomachs. More than being just ends in themselves, vacations, Sparklers and nourishment embody what it means to be Italian. To take a break and live simply in a villa on Sardegna is to practice l'arte di non fare niente--the art of doing nothing--and it's a divine gift. To begin meals with a Sparkling wine, whether it's Prosecco one of Franciacorta's méthode champenoise Sparklers is to invite celebration and to evoke intimacy. And to nourish your stomach after a meal with a digestif like Barolo Chinato is to prolong the meal, but it's also to recognize that how we eat and drink is how we take care of our bodies.

 

I'm proud to debut the new releases from Sardegna's Agricola Punica. Winemaker to the Super-Tuscan stars, Giacomo Tachis, had a longtime habit of visiting the island on vacation, but he saw the potential in its soil and climate. He convinced Tenuta San Guido's Sebastiano Rosa and Marchese Nicolò Incisa della Rocchetta to work with him in making wine there. The two wines we offer today, Agricola Punica Barrua and Montessu, are the fruit of their endeavors. They're perfect balance between Sassicaia's elegance and Sardegna's wildness. You're going to love them.

 

I'm also happy to offer a wine from Franciacorta's premier organic winemaker, Barone Pizzini. This Brut Sparkler is the quintessential Italian spin on French Champagne, and it's the perfect wine for a party of twenty--or two. Finally, I'm really happy to offer Cappellano Barolo Chinato; you can't get it anywhere else. Piemontese drink Barolo Chinato at the close of a meal, and most Barolo Chinato are an acquired taste--this one is simply tasty. It's Barolo like you've never tasted it before, sweet and herbaceous, and while Italians traditionally drink it as a digestif, it's too good to consume that narrowly. Think of it as the perfect punctuation mark on your Barolo-inspired meal.

 

Here's to traditions, new and old, and how they make us the people we are. Open a bottle of one of these wines and feel what it means to be Italian.

 

 

Today's Featured Sections Include: 

 

1. Spotlight on Excellence: Two New Releases from IWM Favorite Agricola Punica

2. Time Sensitive Offer: Méthode Champenoise Sparkler from Barone Pizzini

3. Our Experts Suggest: A Pair of Exceptional Springtime Burgundies

4. Only at IWM: What To Drink After Barolo

5. Wine Events: Brunello di Montalcino Immersion Course

 
My Best, 

  

  signature  

Sergio Esposito
Owner/Founder