An email from Jeannie. She had visitors in town from the states and wanted to take them to a local winery. Could you give Vincenzo a call and set something up? Vincenzo di Meo, a friend, enologist, and 5th generation guy in charge of La Sibilla in Bacoli (Na). Sure, why not? I enjoy taking people there to try some of the most interesting wines from Campi Flegrei; their Falanghina, Piedirosso, and one of Jeannie's favorites, their Marsiliana ( a blend of Marsigliese, Olivella, and Piedirosso). And this would also be a great time for me to try the latest vintage bottled just a few months earlier.
So, after a summer evening stroll in the vineyards with Vincenzo, it was time for the degustazione...our informal wine tasting paired with a campi flegrei cena estiva. And when it was time to taste Domus Giulii 2008, I put down my fork, raised my glass, and got out my pen and notepad. I haven't tried this one before, I whispered to Luigi Di Meo, Vincenzo's dad. No?...
No, I replied. Sure, we had talked about it often and I'd recently tasted a glass of the 2011 vintage in progress from the stainless steel vat. But not a real taste of the finished product. Vincenzo poured...
And as he did, he spoke about his experimental wine, as he likes to call it. First thing I noticed was the color. It seemed similar to a dessert wine.. Vincenzo decided to make this version of Falanghina by first having it spend 5 months macerating with grapeskins and seeds, then another 5 to 6 months maturing on the lees. It was an idea that didn't seem that wild to Vincenzo, after all, his grandfathers used to make Falanghina wineby macerating it with the grapeskins for a short while with the purpose of getting it on the market quickly. So what did they think of Vincenzo's idea when he presented it? It would make some good white wine vinegar! they teased him. But he stood firm. And it ain't vinegar!
Aromas of his first vintage do not remind one of a typical glass of La Sibilla's Falanghina ...no primary aromas, adds Vincenzo. Meaning no fresh fruits, no minerality. Instead we headed straight for rich aromas such as toasted nuts, dried apricots, and resin. Taste? Smooth and flavorful. A nice experiment.
I was curious about the 2009 vintage . We could try it next time I stop by La Sibilla. Or you could try it at the Capri Palace, Vincenzo mentioned, where our friend sommelier Angelo Di Costanzo just added it to the wine list...
Who knows? Maybe the next time Jeannies's relatives are in town...
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