Gemma's Italian Gems

Free tasting | Friday, August 16, 2019 | 5-7PM


This Friday, Gemma, owner of Giannoni Selections (an all Italian wine importing company) is visiting with a bagful of biodynamic Italian gems and will be here to explain more about what biodynamics is and why it’s so important (and why we dig it) when it comes to winemaking. Read more about biodynamic principals here as well as Gemma’s Italian wine line-up below!

Gemma’s Italian Gems:


2018 Castello di Tassarolo, Spinola Frizzante

Who: Massimiliana ‘Max’ Spinola and her husband Henry Finzi-Constantin

What: Cortese di Gavi

Where: Piedmont, Italy

How: This frizzante went through fermentation in stainless steel tanks.

Farming Method: Biodynamic

Fun Fact: The Spinola family has lived on this same property in Piedmont since the 14th century! Wowza!

What It Tastes Like: Light friendly bubbles with notes of orange blossom and Camomille. Why have tea when you can have wine!?


2018 Crealto ‘Mutabilis’ Rosato

Who: Eleonora and Luigi Costa

What: A blend of Nebbiolo and Barbera

Where: Piedmont, Italy

How: Brief skin contact!

Farming Method: Biodynamic

Fun Fact: Eleonora and Luigi’s winery’s name Crealto comes from ‘crè’ which means ‘chalk’ in French and Piemontese.   

What It Tastes Like: Smooth and tantalizing with full-bodied notes of roses and strawberries.


2017 Crivelli 'Collina La Mora' Barbera D'Asti

Who: Marco Crivelli

What: Barbera

Where: Piedmont, Italy

How: All stainless steel

Farming Method: Marco uses all organic based practices.

Fun Fact: Piedmont is the largest wine region on Italy’s mainland.

What It Tastes Like: Silky cherry and red currant notes.


2016 Eugenio Bocchino Barbera D'Alba

Who: Eugenio Bocchino and Cinzia Pelazza

What: Barbera 

Where: Piedmont, Italy

How: Cinzia and Eugenio believe that the winemaker's duty is to interfere as little as possible; they do as few 'rimontaggi' (pumpovers) during fermentation as possible. 

Farming Method: Biodynamic

Fun Fact: Until about the 1980's Barbera was considered the workhorse grape of Piedmont, as in a less valuable grape than Nebbiolo, and was planted in less vigorous soil. It was grown in abundance with quantity over quality being the mantra. Winemakers Giacomo Bologna and Renato Ratti were the first to view Barbera as an untapped grape of beauty and began to plant and age it with care. This paid off…now Barbera is a very respected grape in Piedmont!

Tasting Notes: An iron-fueled nose, which blows off to reveal freshness galore along notes of tart cherries and juniper.


2016 Az. Agr. Raicadi Pelazza Cinzia Isola dei Muraghi Bianco 

Who: Cinzia and Eugenio Pelazza 

What: Vermentino 

Where: Sardinia, Italy

How: These Vermentino grapes are purposefully harvested late, pressed, and left on the skins for 14 days. Then the wine is aged in barrique for 14 months.

Farming Method: Biodynamic

Fun Fact: The local language of Sardinia is Sardo, a unique combination of Italian, Basque, Spanish, and Arabic!

Tastes Like: Golden-hued apples, mineral driven, with a bit of spiced pears.