WINES FROM BORGO LA TORRE
For years now the wine-grower and producer, Borgo La Torre has produced high-quality wines. Located close to the hilltop town of Montecarlo, the small town and surrounding area have acquired considerable renown for the quality of its wine since its establisment by the Emperor Carlo IV of Bohemia in 1333. Since beginning to produce wine several years ago, the Celli family has managed to attract the attention of the wine making world with a number of prestige wines.
Montecarlo Doc Bianco
Montecarlo DOC white, consisting of a blend of Roussanne, Vermentino, Trebbiano and Pinot Blanc. Delicate to the nose with an intense and characteristic bouquet of flowers and peach and apricot fruits. A strong, structured wine with a pleasingly fresh aftertaste. In order to fully appreciate its fresh qualities, drink it within a couple of years. Try it with oily fish such as sardines, anchovies and horse mackerels cooked in salt, or breaded and enjoyed as quirky summer appetizers. Great as an accompaniment to certain pasta dishes with delicate sauces or white meat dishes such as Vitel Tonné (veal with a tuna fish sauce).
Altaìr
50% Vermentino and 50% Viognier, a typical French grape from the Rhône Valley of Central France. Intriguing to the nose with a nuance of tropical fruits such as pineapple and grapefruit. Pleasant nuttiness, dry, medium warm, however, with great freshness and a pleasingly pronounced aftertaste. Best paired with some traditional seafood dishes that originate from Versilia, the northern Tuscan Riviera in the province of Lucca. These include Spaghetti alle arselle (spaghetti with a clam sauce), Cacciucco alla Viareggina (a type of bruscetta prepared with a fish and tomato based topping) or Pennette alla trabaccolara (small penne pasta served with a sauce prepared with a mixture of different fish, cherry tomatoes, garlic and white wine). Altaìr is also great as an accompaniment to some traditional cold cuts from Garfagnana, the mountainous area of northern Tuscany, such as Manzo di pozza (a sliced meat prepared with beef and aromatic mountain herbs), Biroldo (a salami characteristic of the Garfagnana) and Prosciutto Bazzone della Garfagnana (a traditional type of ham originating from this area).
Stringaio
Stringaio IGT, produced with the classic French grapes, Syrah and Cabernet Sauvignon. This wine stands out for its delicate qualities. At the nose the wine's bouquet is of red fruits, especially cherries, and flowers such as roses. Smooth is its flavour with a well balanced tannic structure. The geographical origins of this wine make it most suitable as an accompaniment to traditional dishes that originate from Lucca and the surrounding area. These include Tortelli al Ragù di Carne (handmade pasta pockets filled with a meat sauce), Minestra di Farro (vegetable soup made with the grain spelt) and in Spring Zuppa di Garmugia (a traditional soup made with the first yield of seasonal vegetables such as peas, artichokes, fresh broad beans, onions and the veal meat).
Esse
Extraordinary from the start, this wine was awarded 97/100 by the leading U.S. wine critic, Robert Parker. Undisputed creation of the enologist, Luca D'Attoma, over the years it has passed into the knowledgeable hands of wine-making expert, Alberto Antonini. Alberto has known how to handle the symbol par excellence of the wine-grower and producer Celli and of the surrounding area of Lucca. The name Esse, which denotes the letter S in English, relates to its 100% Syrah grape. The grape harvest of the two hectares of vines takes place in the first half of September for wine production to then commence immediately. Under the scrupulous control of winemaker, Andrea Taglialegne, the wine ages for 18 months in new barrels to then be bottled for a further two months.
The olfactory range of this wine is really significant - fruits of the forest, currants, and cherry jam. Pleasing cinnamon and peppery close. On the palette it is strong and intense, with a smooth and velvety flavour and well balanced tannic structure that becomes smoother over time. It is worth having several bottles to be able to discover its evolution over time, as a champion of this kind lasts several years. Best paired with meat dishes such as Pasta al sugo di lepre (pasta with a hare sauce) and duck. Also great with wild boar stew, or steamed rabbit or together with Chianti braised beef accompanied by spicy potatoes. To most enjoy the really unique characteristics of this wine it deserves to be drunk on a day full of happiness in a moment of pleasing meditation.
