Castello di Luzzano Tasto di Seta Malvasia 2009
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Robert
Parker
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Somm Note
Winemaker Notes
Bright straw yellow. A very intense, aromatic, floral nose of acacia, cypress and mint. Balanced and soft on the characteristically fragrant palate, with excellent length. Excellent as an aperitif; well suited for risottos, dishes made with fresh pasta, egg and vegetable dishes, salami and white meats. Exceptional with fat-fleshed fish and seafood (such as crustaceans).
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Robert Parker's Wine Advocate
The 2009 Malvasia Tasto di Seta is round and beautiful in its jasmine, white peaches, tangerine and passion fruit. There is plenty of Malvasia character, but in 2009 the Tasto di Seta is almost tropical in its fruit. A long, polished close rounds things out in style. Anticipated maturity: 2010-2012.
Archaeologists have found evidence that wines existed in this part of the region during the Roman Empire and were cultivated intensively to produce wine. Soils in the Piacentino part of the estate are sandy clay and marl. The Pavese produces distinctive premium wines with color, taste and aromas that have earned widespread acclaim. Research and experimentation with grafting and new varieties has enabled Luzzano to develop extremely successful clones, particularly with Barbera and Bonarda typical kind of the region.
Italian White Wine
The rolling hills and endless coastlines of Italy deliver a unique diversity of soils and climate to foster a number of regional specialties. With a multitude of indigenous varieties that thrive exclusively here, the selection of white wines offers a range of styles and flavors.
The most well-known white variety in Italy is of course Pinot Grigio. Typically found in the northern Italian regions, the light, fresh and easy-drinking options can be found in the Veneto region, while the richer, more complex styles come from Friuli-Venezia Giulia and Trentino-Alto Adige. These two northeast regions are also crafting delicions Pinot Bianco and a regional specialty, Friulano.
In Piedmont, two white regions shine. The crisp and zippy Gavi, made with a Cortese grape, and Arneis, a variety that produces a subtle by dry wine. In the Veneto, the Garganegna grape creates the wine of Soave, a zesty but medium-bodied wine full of rich stone fruit and floral notes.
Further south, you'll find the pretty and floral Falenghina, rich and tropical Grillo and zesty Greco. Head to Sicily to discover the delicious and complex Etna Biancos, made with the Carricante grape in the island's volcanic soils.
If you enjoy a tangy but textured white wine with seafood, head to Sardinia and try out the Vermentino there. The grape is also found in other Italian provinces and is always a delight.