(2022) The vineyards for this wine are 10 years old, located at 250m above sea level on sand and limestone soils. Fermentated with indigenous yeasts, it was matured for over 10 months in small oak barrels. Really very pale and translucent in colour, the nose is earthy, warm, with mushroom and truffle over ripe red berries. Small floral and herb nuances add complexity. In the mouth a wonderfully sweet, peppery and spicy array of gentle flavours have a ripeness, but there's also a firm, twiggy bracken and cherry firmness to the taut tannins and acidity. Long and delicious, it is an outstanding Italian Pinot.
(2022) From a vineyard classed as experimental - although it has been run by CAVIT since the 1980s. Here a number of varieties and clones are grown for their agronomists and winemaker to experiment. Chardonnay has been planted in Trentino since it was an Austrian territory. This is barrel-fermented and aged until the May following harvest, then best barrels are selected for this cuvée. Lightly toasty and spicy on the nose, oak relatively obvious but topped by fresh lemon verbena fruitiness. Palate quite cool and clean, again it is citrus and yellow apple that carries the palate, acidity quite tangy and lightly salty perhaps.
(2022) A classic Trento DOC traditional method sparkling wine, the composition 100% Chardonnay with 36 months on the yeast. Again vineyards here rise to over 600 metres on volcanic soils identified by PICA. The base wine goes through malolactic fermentation, and the dosage 7g/l. Very creamy and with Chardonnay richness yet apple and lemony bite to the fruit on the palate. Nicely balanced, not particularly complex, but refreshing and easy to drink.
(2022) Introduced in 2014, certain blocks for Pinot have been indentified, and the wine is given some bottle age before release, so this is the current vintage. The wine does see some 225-litre barrel ageing, but very little oak is new and toasting is light. More elegance here than the 2017 tasted recently , though some development with an autumnal feel to the fruit, a little forest floor and mushroom character, cherry-ripe fruit coming through on the mid-palate. The spice and light toast of the oak sits well against the crisp, light- to medium-bodied style of the wine, with spicy notes into a finish balanced by clean tannins and acidity.
(2022) There are more than 20 varieties grown in Trentino, but among the native grapes, Lagrein has developed a small international reputation. It is a member of the Syrah family, and here gives a very deep, vibrant colour, a touch of smokiness and violet, the palate very smooth, with a buoyancy of ripe, sweet fruits, almost strawberry notes of sweetness among more tart and linear berry flavours. Nice spice and firmness of tannins, and very good acidity, add up to a very drinkable red.
(2022) After years of research via PICA, vineyards planted at higher than 600 metres - much higher than PG would normally be planted, maturing three weeks later and changing the profile of the wine with its mountain profile. There is also a very strict selection of grapes, each vineyard fermented separately in stainless steel, before final blending. Peaches and orange peel sum this wine up, along with a dash of mineral salts. Great intensity, juiciness, but a shimmering clarity to the acidity.
(2022) From the best areas for this variety, a mix of Mediterranean and more Alpine conditions. There's plenty of juicy yellow apple and lemon, but also hints of straw and minerality. It has quite a mouth-filling creaminess, less than 3g/l of sugar, but real juicy sweetness through the mid-palate. Delicious and quite full, yet the acidity is crisp and very nicely integrated.
(2021) From the super-Cooperative cellar, CAVIT, a range-topping Pinot Grigio cropped very low (45hl/ha) from high altitude vines with an average age of 15- to 30-years. It's an elegant and yet concentrated wine, unoaked, and showing a distinct salts and minerals edge to ripe pear fruit - not pear drops, but fully ripe fruit. In the mouth it has texture and a little sense of grippiness, very dry, a nice bitter endive twist to the finish where good acidity also pushes through.
(2020) Masi makes this wine for the Bossi Fedrigotti family, who ancient vineyard estate has been around for more than 300 years. 30% of the grapes were given a light appassimento - the drying technique used for Amarone - and the components blended and aged in barriques for six months. Deep, vibrant crimson colour, the nose has the lift and lightly ash and incense quality so often found in such wines, with cherry and a touch of vanilla. In the mouth firm, juicy fruit, cherry again and taut, just ripe plums, edged with liquorice and blueberry tartness, a savoury, rather firm finish.
(2019) A wine from Trentino, further west than Valpolicella and closer to the Austrian border. The Conti Bossi Fedrigotti family has 600 years of history on the estate, making wine for more than 300 of them, and today, like Serego Alighieri, Masi takes care of winemaking and commercialisation of the family's wines. Mostly Chardonnay with Traminer, it's not quite as aromatic as I expected, but there is a trace of floral character that blossoms on the palate. The oak is discreet and gently oatmeally, but the crisp orchard fruit, just edging towards exotic, balances with nicely judged, dry and lightly saline acidity.