Villa Italia

Importer Of Fine Italian Wines

Gambero Rosso's Tre Bicchieri 2017 San Francisco

Wednesday, February 15 2017

We are proud to announce that three of our wine producers have won the awarded the coveted "Tre Bicchieri" award. Congratulations to Lorenzo Marotti-Campi, Marco Presenico of Mamemete Prevostini and Terre Stregate.

Lorenzo Scarpone Inducted into the Wines of Italy Hall of Fame

Monday, February 09 2015

The Italian Trade Commission honored Villa Italia Founder Lorenzo Scarpone inducting him into the Wines of Italy Hall of Fame at a luncheon held on Wednesday February 4th at the Waldorf Astoria Hotel in NYC, Lorenzo was honored for his contributions to the advancement of Italian Wines in America over the past three decades. This is a great honor for Lorenzo and Villa Italia which is being given in recognition of the significant and industry leading contributions made by Lorenzo over the past three decades importing, educating and exposing Americans to Italian wines, food and the healthy Mediterranean life style.

Prosecco Growers Act to Guard Its Pedigree

Tuesday, January 10 2012

Prosecco came down from the hills of Treviso after World War II, making a name for itself in the chic cafes of Venice, and later around the world, as a fresh, simple and appealing sparkling wine. But lately it’s become a lot less simple. Two years ago, a new area for prosecco production was created in the flat valley extending into the Friuli region, and this has encouraged winemakers in the original zone to set their wines apart from the new ones. In the new area, which encompasses nine provinces, most vineyards are large and their permitted yields high, and the vines can be mechanically harvested, all of which facilitates more-generic, lower-priced wine. Here in the original zone, amid the steep conical hills between the towns of Conegliano and Valdobbiadene in the province Treviso, most of the tiny plots carved out of the twisted earth centuries ago continue to be worked by hand by independent farmers. This area, now called prosecco superiore and designated a Denominazione di Origine Controllata e Garantita (D.O.C.G.), the highest level in Italian wine, is a complex mosaic of microclimates. Many winemakers are trying to showcase these distinctions, with noteworthy results. While most prosecco is nonvintage, enabling producers to blend wine from the previous year, more and more superiore wineries are making a millesimato, in which all the grapes must be from one vintage. Moreover, a new system called rive indicates vintage-dated proseccos made entirely of grapes from a single town or hamlet. “Every hillside — or rive, as we say in dialect — has a name, and each offers small particularities in pedoclimatic conditions,” said Franco Adami, winemaker and former president of the consortium of producers that is responsible for creating and administering the D.O.C.G. regulations. “The Rive Farra di Soligo is different from the Rive di San Martino, which is different from the Rive di Ogliano. This specialization of micro-zones, as exemplified by the rive system, was something I was committed to bringing to this region.” Many of the winemakers are specializing even further by producing a wine from a single vineyard. An excellent example is the Brut Prosecco Particella 68, made by Sorelle Bronca from a tiny parcel in the Rive di Colbertaldo. It has a subtle yeasty aroma of roasted peaches and dried flower petals, with a long, refreshingly acidic finish. Winemaking itself is changing in the region. Prosecco is generally made using Charmat (also known as the Italian method), whereby wine, following its primary fermentation in stainless steel, undergoes a second fermentation in large pressurized tanks called autoclaves to make it sparkling. This practice was developed in the late 1800s at the Scuola Enologica in Conegliano, Italy’s oldest wine school, and local producers have an almost paternal affection for it. But there is nothing that says prosecco must be made this way. A growing number of winemakers are experimenting with classic method refermentation in the bottle. Usually, sugar is added along with the yeast to induce the second fermentation, but some, like Bellenda in the S.C. 1931, are making a bottle-fermented pas dosè (without added sugar), creating a wine that is drier, yeastier and more complex than most proseccos. There is nothing that says a prosecco must be bubbly, either. Though uncommon, nonsparkling prosecco is an intriguing wine that retains the inimitable character of the glera grape, as the prosecco grape is now called, and the unique terroir it comes from. Adami, for example, makes a beautifully aromatic prosecco tranquillo in which the absence of bubbles seems to make the particularities of site and grape stand out even more. Prosecco is made predominantly from glera, but the regulations permit up to 15 percent of other approved grape varieties to be used. Cuvée del Fondatore by Valdo, one of the oldest wineries in the region, is made with 10 percent chardonnay matured in small oak barrels for six months, blended with 90 percent glera. The wine is then slowly refermented in autoclaves for one year, resulting in an unusually sophisticated prosecco that seems more mature than it is. While some winemakers are exploring new techniques, others are looking to the past. One promising example of this is sur lie, which is how prosecco was made before the advent of the autoclave. After the wine is bottled, a small amount of yeast is added and refermentation occurs. But, unlike the classic method, here the sediment remains in the bottle. This makes for a slightly cloudy, fizzy wine that combines a distinctly rustic quality with straightforward elegance and restraint, like the Sottoriva Sur Lie of Malibrán, which has the aroma of rising bread dough and a lean, almost metallic attack with prickly bubbles, followed by tart crabapple and a bone-dry finish. Another taste of the past comes from Paolo Bisol of Ruggeri winery. “I was fascinated by the old vines — 80, 90, 100 years old or more — scattered throughout Valdobbiadene with their thick contorted trunks and roots that go way, way down into the earth,” said Mr. Bisol. “They give a prosecco that is more robust, more profound and a bit more mineral than a regular one.” Indeed, Ruggeri’s Vecchie Viti prosecco made from ancient glera, verdiso, bianchetta and perera vines is an extraordinarily subtle though lively, elegant and unique wine, of which less than 5,000 bottles are made annually. While the existence of two prosecco appellations is bound to create some confusion, the much stricter D.O.C.G. regulations will limit yields and ensure that the grapes actually come from the hilly area, while the need to distinguish prosecco superiore from the regular one will encourage producers to excel. Still, results remain to be seen. “We can make regulations,” said Franco Adami, the former president of the producers’ consortium, “but we can’t regulate the market. People must be able to taste the difference. The qualitative value of these changes is up to consumers to decide.” Taste for Yourself Here are new and noteworthy proseccos from D.O.C.G. producers available in the United States. ADAMI Valdobbiadene Prosecco Tranquillo Giardino; imported by Dalla Terra Winery Direct and Martin Scott; $16. A great example of the little-known still version of prosecco. Aromatic and medium-bodied with tropical fruit flavors. MALIBRÁN Valdobbiadene Frizzante Sottoriva 2009; the Admiralty Beverage Company and George Wines; $18. Bottle-fermented in the traditional sur lie manner. A bit cloudy with an almost prickly fizziness and crisp sour-bitter flavors. Rustic yet elegant. PERLAGE Valdobbiadene Spumante Extra-Dry Rive di Ogliano Col di Manza 2010; Chatrand Imports; $18. From one of the new rive designations; some residual sugar is balanced by mouth-puckering green apple and nice mineral finish. Biodynamic. RUGGERI Valdobbiadene Spumante Brut Vecchie Viti 2010; Villa Italia; $39. It’s 90 percent glera, with verdiso, bianchetta and perera grapes from 80- to 100-year-old vines. SORELLE BRONCA Valdobbiadene Spumante Brut Particella 68; Polaner Selections and Oliver McCrum Wines; $20. From a parcel in the Rive di Colbertaldo, using no added sugar and minimal sulfur. * Article attribution: By Alan Tardi, The New York Times: NYTimes.com http://www.nytimes.com/2012/01/11/dining/long-time-prosecco-vineyards-act-to-protect-their-designation.html?pagewanted=all

Fratelli Alessandria Double Winner in Snooth.com's top 2007 Barolos

Friday, June 10 2011

Alessandria Fratelli Double Winner 2007 Alessandria Fratelli Monvigliero Verduno - nice herbal, aromatic wood nose, dark fruit, dried strawberry, a little high-toned and savory, nice edge of fruit on the front edge with good ripe tannins and integrated acids following, nice fruit on the palate, savory, rosehips, slightly astringent tannins, good savory fruit follow through, nice cleansing acids. 9 2007 Alessandria Fratelli Gramolere Monforte d’Alba - liquory strawberry fruit, nice nettle spice, fairly deep and intense with nice typicity, fairly fresh, a bit fleshy but not weight, bitter cherry fruit, nice earthy edge, touch of rosehips, nice emerging acid on back end, fairly fresh, nice flavors, I like this 8 http://www.snooth.com/articles/wine-reviews/top-2007-barolo/7/

Villa Italia Wine and Porchetta in San Diego

Tuesday, May 31 2011

Four food things I learned this week U-T's restaurant reporter shares notes from the food field By Keli Dailey6:15 p.m., May 20, 2011 All the world’s a culinary class, and we are merely eaters. Some stuff about food that I soaked up this week: Thing learned 1: “Mouthfeel” is real. It’s not just a faux concept for foodies to purrrrr about in gourmet magazines. It’s ancient. Forever our eating enjoyment has been trussed to the way something feels against the tongue. That touch sends signals to your brain, to some touch cortex that also gets news from your face, neck, hands, genitalia &tc. From mouthfeel the tongue moves on to a temperature-check, and THEN tasting and picking out flavors starts. Thing learned 2: Why we have a sense of taste in the first place. It’s a life skill we inherited. Originally taste guided us toward nutrients and away from harmful stuff. "Because creatures that delighted in the taste of toxins didn’t have many offspring…" Place I picked these two things up: Frontiers in Science & Technology lecture, Neurology of Taste, presented by SDSU’s Dr. Thomas Scott, VP of research and Graduate Affairs Dean, who said that offspring quote. Took place Wednesday, at AMN Healthcare. -- Thing learned 3: In Italy, a pig is more important than a dog. “Because they eat everything. A dog won’t eat (leftover) pasta,” said Lorenzo Scarpone of Slow Food San Francisco, while an 8-month-old pig’s entire carcass lolled over a table, in a conference room at the Lodge at Torrey Pines. Scarpone was interpreting for Ercole Fasciocco, a master butcher imported from Italy, who jabbed a slender knife into the pig and pulled bones out in a well-rehearsed sequence. Family technique ferried from his shop, Antica Macelleria Fasciocco. A 40-plus person crowd watched with reverence, like med students following an intense surgery. Except they snapped cameraphone pics. Thing learned 4: Something even more important than learning which animal makes for the best pasta disposal? San Diego’s most enlightened chefs are hungry to learn the Old World artisan ways. Most of the Cooks Confab gang was there, mixed in with culinary students, Slow Food activists (who organized the demo), and rancher Nathan Rakov (who supplied the pig). The crowd exhaled amazement when the entire rack of ribs was cut and pulled free. “Put it on the grill,” Stingaree chef Antonio Friscia reflexively said. Place I picked this up: Master butcher demonstration, sponsored by Slow Food Urban San Diego, and hosted by Cooks Confab-member/Slow Food board member/A.R. Valentien executive chef Jeff Jackson. Took place on Thursday. Conference room at the Lodge at Torrey Pines, (plastic was taped to the carpet). Tonight there's a porchetta dinner at the Lodge at Torrey Pines featuring the handiwork of Fasciocco, who’s from Abruzzo, a region known for its slow-roasted, boneless pig. Which is what porchetta is; so you learned something, too? keli.dailey@uniontrib.com (619) 293-1541; Twitter @kelidailey

Great Reviews for Fratelli Alessandria Barolos and Priora Barbera

Monday, December 27 2010

December's Edition of Robert Parker's Wine Advocate awards Fratelli Alessandria top reviews! 2006 Fratelli Alessandria Barolo Monvigliero 94+ Points, 2006 Fratelli Alessandria Barolo Gramolere 93 Points, 2006 Fratelli Alessandria Barolo San Lorenzo 94 Points, 2007 Fratelli Alessandreia Barbera d’Alba Priora 90 Points, 2006 Fratelli Alessandria Barolo 91 Points

VILLA ITALIA WINES WIN TRE BICCHIERI 2011

Wednesday, October 27 2010

TRE BICCHIERI 2011 Villa Italia is pleased to inform you that the following wines have been awarded the prestigious Tre Bicchieri (Three Glasses) from Gambero Rosso's Vini d'Italia (Wines of Italy) 2011 wine guide. FRATELLI ALESSANDRIA - Barolo Monvigliero '06 RUGGERI - Giustino B. 2009 Valdobbiadene Prosecco Superiore PEDRES - Thilibas 2009 Vermentino di Gallura Superiore MONTEROSSA - Cabochon 2005 Franciacorta Brut FRECCIAROSSA - Giorgio Odero 2007 Pinot Nero CAPANNA - Brunello di Montalcino Riserva 2004 FATTORIA LE FONTI - Fontissimo 2006 Chianti Blend LA CROTTA DI VEGNERON - Valle D'Aosta Chambave Moscato Passito Prieure' LA MONTECCHIA - Ireneo 2007 Colli Euganei Cabernet Sauvignon MAROTTI CAMPI - Salmariano Riserva 2007 Verdicchio dei Castelli di Jesi MONCHIERO CARBONE - Roero Printi 2007

Golden Glass featured in Italy's

Saturday, June 12 2010

Golden Glass featured in Italy's "Wine News" The Pocket Wine Website in Italy.

Lorenzo wins first prize at the Pasta Cook-Off

Sunday, April 18 2010

Lorenzo wins first prize at the Pasta Cook-off Contest at Il Fornaio Restaurant which benefited the Museo Italo Americano in Fort Mason Center. Read more
© 2011 VILLA ITALIA. All rights reserved. (650) 873.6060.