Monte Volpe
Primo Bianco 2009
MENDOCINO
Winemaking: We hand-harvested the grapes at an average 23.5
degrees brix through the months of September and October, 2009.
The grapes were crushed, pressed, cold settled and then racked into
neutral French Burgundy oak barrels. All of the lots were 100%
barrel-fermented and “sur-lie” aged for 5 months with no
malolactic fermentation.
Winemaker Comments: This is a blend of 6 different varietals:
Tocai Friulano, Chenin Blanc, Sauvignon Blanc, Arneis, Pinot
Grigio and Cortese. The grapes are from hillside vineyards in
Redwood and Ukiah Valleys. The wine is rich and intensely fruity
with appealing aromas and flavors of spicy melon, ruby red
grapefruit, anise, and mineral. The wine is nicely balanced by crisp
acidity and a long, lingering finish.
Food Pairing: Excellent as an appertivo on a sunny afternoon with friends or when paired with roasted game hens,
scallops, grilled sea bass and chicken braised in white wine.
Blend: Tocai Friulano, Chenin Blanc, Sauvignon Blanc, Arneis, Pinot Grigio, Cortese
Cases Produced: 2,033 Alcohol: 13.5% Total Acidity: .82 pH: 3.22
Residual Sugar: 0.4% (dry)
Primo Rosso 2006
MENDOCINO
Winemaking: The grapes were hand-harvested at an average of
26.0 degrees brix in the months of September and October, 2006.
After crushing the grapes into small open-top stainless steel tanks,
the must was cold soaked for 4 days and pumped over and punched
down twice daily for 2 weeks during fermentation, before being
pressed off into French, Eastern European and American oak
barrels. After aging in barrels for 18 months, the wine was egg
white fined, rough filtered and bottled on August 5 th, 2008.
Winemaker Notes: This is a blend of six varietals: Zinfandel,
Carignane, Petite Sirah, Sangiovese, Negroamaro and Nebbiolo,
that was grown on the hillsides of the Ukiah Valley. This wine has a medium dark purple-garnet color, with fruity
aromas and flavors of plums, boysenberry jam, spice and earth with hints of toasty vanilla. Rich full flavors, smooth
tannins and balanced acidity seamlessly carry through to a long, complex finish.
Food Pairing: Enjoy with grilled steaks, pasta with forest mushroom sauce and lamb chops with rosemary sauce.
Blend: Zinfandel, Carignane, Petite Sirah, Sangiovese, Negroamaro, Nebbiolo,
Cases Produced: 4,125 Alcohol: 14.5% Total Acidity: .68 pH: 3.61
Residual Sugar: 0.4% (dry)