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Ziobaffa Organic Pinot Grigio 2013
ZIOBAFFA Pinot Grigio pairs well with a wide array of lighter cuisine, especially fish/shellfish, poultry, pastas in cream sauce and softer cheeses. It's also an ideal aperitif.
Blend: 100% Pinot Grigio
During surf-inspired adventures in Italy with surfer-artist-environmentalist Chris Del Moro, Filmmaker Jason Baffa was fortunate enough to meet his good friend, surfer, winemaker & art-patron, Piergiorgio Castellani.
The Castellani family has been passionately making Tuscan Wines for five generations (over one-hundred years). Piergiorgio attributes the fantastic flavor of Tuscan wines to the rich sea-floor minerality of the Italian soil, a minerality established millions of years ago when the region was submerged deep beneath the Mediterranean. As surfers, the group finds this a fun connection between winemaking and the sea.
In collaboration with the Castellani Family, we introduce Estate Harvested, organically grown wines from Italy under the label, ZIOBAFFA. These wines are made with Tuscan expertise in concert with a modern eco-friendly ethos.
The ZIOBAFFA wines are crafted with a bio-dynamic and sustainable focus through the masterful hands of Piergiorgio Castellani. The grapes are organically produced, which we think makes the wine better for the environment and easier on your system. In the coming months, we hope to build the ZIOBAFFA wine portfolio and we are beginning with an exciting endeavor...
In conjunction with the release of the film, "Bella Vita," Piergiorgio, Chris and Jason would like to share two new wines from ZIOBAFFA. We call them "The Filmmaker's Edition."
Inspired by their travels surfing Italy, the label design is the original, limited edition artwork of Chris Del Moro and highlights a hand-drawn boot with tallowed Mediterranean waves. It is printed on FSC certified paper and affixed with a bio-friendly glue, minimizing the toxicity of the label making process.
With a focus on sustainable, zero-waste production and environmentally friendly bottling, including recycled materials and the revolutionary Helix® re-useable cork closure, these wines are a modern take on an old-world-tradition.
One of the most iconic Italian regions for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind.
Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, perfect for Sangiovese as it ripens most efficiently on slopes with maximum exposure to sunlight.
Sangiovese at its simplest produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, the island of Elba and more inland, in Carmignano.
One grape variety with two very distinct personas, Pinot Gris in France is rich, round, and aromatic, while Pinot Grigio in Italy is simple, crisp, and refreshing. In Italy, Pinot Grigio is grown in the mountainous regions of Trentino, Friuli, and Alto Adige in the northeast. In France it reaches its apex in Alsace. Pinots both “Gris” and “Grigio” are produced successfully in Oregon's Willamette Valley as well as parts of California, and are widely planted throughout central and eastern Europe.
In the Glass
Pinot Gris is naturally low in acidity, so full ripeness is necessary to achieve and showcase its signature flavors and aromas of stone fruit, citrus, honeysuckle, pear, and almond skin. Alsatian styles are aromatic, richly textured and often relatively high in alcohol. As Pinot Grigio in Italy, the style is much more subdued, light, simple, and easy to drink.
Alsace is renowned for its potent food–pork, foie gras, and charcuterie. With its viscous nature, Pinot Gris fits in harmoniously with these heavy hitters. Pinot Grigio, on the other hand, with its lean, crisp, citrusy freshness, works better with simple salads, a wide range of seafood, and subtle chicken dishes.
Outside of France and Italy, the decision by the producer whether to label as “Gris” or “Grigio” serves as a strong indicator as to the style of wine in the bottle—the former will typically be a richer, more serious rendition while the latter will be bright, fresh, and fun.