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Ziobaffa Organic Pinot Grigio 2014
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.
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.
Well-suited to the production of concentrated, fruity and spicy red varieties, Puglia is one of Italy’s warmest, most southerly regions. Its entire eastern side is one long coastline bordering the Adriatic Sea. About half way down, the region becomes the Salento Peninsula. This peninsula, bordered by water on three sides, receives moist, nighttime, sea breezes that bring a welcome cooling effect to the region, where little rain creates a challenging environment for its vines. In fact, the region is named for the Italian expression, “a pluvia,” meaning “lack of rain.”
Puglia’s Mediterranean climate and iron-rich, calcareous soils support the indigenous Primitivo, Negroamaro and Nero di Troia. Primitivo produces an inky, spicy, brambly and ripe red wine whose best expression comes from Manduria. Nero di Troia produces tannic, rustic reds from Castel del Monte DOC while Negroamaro, typically blended with Malvasia nera, plays a large part in may blends made throughout the peninsula.
Puglia produces a small amount of white wines as well, predominantly made of the fruity, Trebbiano Toscano, or light, Bombino bianco grapes.
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.