Volio Imports Announces the Addition of ‘Il Marroneto’ to their Growing Italian Portfolio
New York, NY – February 21st, 2024 – Volio Imports, a leading national importer of premium Italian wines, is pleased to announce Il Marroneto as the newest addition to its portfolio in Colorado, Florida, and Texas.
Il Marroneto, widely celebrated as one of the top 10 producers in Montalcino, joins great company in Volio’s fine wine portfolio.
The history of Marroneto began in 1974, when Giuseppe Mori purchased a historical building tracing back to 1246 on the north side of Montalcino that was once used to dry chestnuts (“marroni” in Tuscan dialect) and make flour. Together with his sons Andrea and Alessandro, Giuseppe planted the first 3000 meters of vineyards in 1975, followed by subsequent plantings in 1979 and 1984.
The first harvest was vinified in 1976, while 1980 marked the first bottled vintage of this now iconic producer. Under the shadow of the Madonna delle Grazie church, at 430 meters of altitude, the vineyards benefit from a unique microclimate leading to wines that are distinctively elegant, balanced, fresh, and fruit forward. With over 40 years of winemaking at the estate, Alessandro Mori has established Il Marroneto as one of the most prestigious historical wineries in Montalcino.
The estate produces 4 standout wines from the tiny, 8 hectare estate, but only two will be made available to the US due to limited production: The Brunello di Montalcino DOCG, and Brunello di Montalcino DOCG “Madonna delle Grazie,” which represents what Alessandro believes to be the highest expression of Il Marroneto’s terroir. Madonna delle Grazie is a single-vineyard Brunello produced only in the best vintages, from a selection of barrels within the cellar that come from the vineyards surrounding the Madonna delle Grazie church sitting just above the estate.
“We are proud to be partnering with Alessandro & Iacopo Mori at Il Marroneto,” says Charles Lazzara, founder and CEO of Volio Imports, “This is an exciting opportunity for Volio as we are dedicated to sharing the stories of Italy’s great wines with the United States, and we are eager to support the growth of Il Marroneto’s superb reputation in these leading US markets.”
Il Marroneto makes an intuitive partner for Volio Imports, as Lazzara has built his Tuscan portfolio by seeking out wines that tell a compelling story about the history, and future, of Montalcino. Il Marroneto joins other incredible producers from Montalcino represented regionally by Volio Imports such as Soldera, Stella di Campalto, and Salicutti.
The partnership will begin with the launch of Il Marroneto’s 2019 vintages.
About Volio Imports:
Volio Imports is a leading importer of Italian wines, curating a portfolio that represents the Italian wine experience from the everyday to the iconic. Founded in 2007, and committed to being carbon neutral since 2019, Volio specializes in multigenerational, dirt-driven and distinctive estate wines from renowned vineyards across Italy.
Volio’s mission is to bring the consumer experience closer to the vineyard experience.
www.volioimports.com
About Il Marroneto:
Il Marroneto winery, founded in 1974, is celebrated as one of the top ten producers in Montalcino. The small estate with 8 hectares of Sangiovese vines is located under the shadow of the Madonna delle Grazie church, at 430 meters of altitude, and the vineyards benefit from a unique microclimate leading to wines that are distinctively elegant, balanced, fresh, and fruit forward.
www.ilmarroneto.com
By Giovanna Mazzotta, September 2023
From the slopes of Mount Vulture to the foothills of Etna, Italy boasts a treasure trove of vineyards nestled in the embrace of long-extinct volcanoes. These unique terroirs, shaped by the very forces that once sculpted the landscape, give rise to powerful wines that carry the spirit of the earth within every sip.
• The higher erosion of volcanic soils releases nutrients for the vine, allowing it to develop higher levels of polyphenols that directly increase wine structure and tannins.
• Volcanic soils are porous, they retain water in the winter and release it in dryer month when the vine needs it.
• Volcanic soils are rich in oxygen and resistant to phylloxera as a result.
Part 1 – Aglianico del Vulture
Aglianico del Vulture is a prestigious Italian wine appellation located in the southern region of Basilicata. It encompasses the slopes of Mount Vulture, an extinct volcano. This small, diverse landscape allows for a focused approach to viticulture that emphasizes quality over quantity
Image courtesy of Wine Folly
• 1200 hectares (2965 acres) of land
• Altitudes ranging from 400 to 800 meters (1300 to 2600 feet)
• Mediterranean climate – hot, dry summers, and mild winters
• Diverse microclimates that contribute to the complex range of flavors found in the winesAbove all, Mount Vulture stands as a dormant giant. Last active 11,700 years ago and now extinct, its geological history continues to shape the flavors and character of Aglianico del Vulture wines. The unique soil rich in potassium and magnesium contributes to the distinctive expression of the Aglianico grape, introduced by the Greeks in 800 BC. Considered the “Barolo of the South”, Aglianico wines are renown for complexity and nuance.
Aglianico del Vulture – adapting and thriving
“Along with Nebbiolo and Sangiovese, Aglianico is generally believed to be one of Italy’s three best wine grapes, but in my opinion, it is far more: At the very least, it’s one of the world’s dozen or so best wine grapes.” – Ian d’Agata, Native Grapes of Italy
Aglianico is a late ripening red grape varietal that has adapted over the centuries to the local microclimate. In the hot July and August months it stops photosynthesis to conserve energy and doesn’t start ripening again until September. This prevents over maturation and leads to powerful wines that retain elegance and finesse.What Makes These Wines Unique
- Full Body
- High Acidity
- Firm tannins
- Balance of ripe fruit, earth tones, herbs, and minerality
- Extremely agreeable
Pair With:
- Roasted meats
- Game
- Grilled vegetables
- Aged cheeses
- Pasta dishes and rich sauces
Producer Spotlight: Elena Fucci
We couldn’t ask for a better guide in our exploration of Aglianico del Vulture other than Elena Fucci!
Elena took over her family’s winery in 2000 while studying enology at university and has since then become an icon and inspiration for women winemakers. In the past, grapes from Basilicata and other southern Italian regions were often used for bulk wine production. Elena is part of a group of eight winemakers committed to honor and enhance the unique identity of her beloved Aglianico; a sound choice, considering that these wines are now referred to as the “Barolo of the south”.
Elena describes herself as “modern, but not a modernist”, striving to follow traditional techniques in the vineyard supported by scientific innovation in the cellar. Her 6 hectares of land are entirely planted with Aglianico, with vines ranging from 55 to 70 years old on a particular type of volcanic soil called Pozzolana. The choice to train some vines using the traditional capanno method is a great example of Elena’s dedication to Aglianico’s viticultural heritage. This involves managing each freestanding vine using three canes that are regularly repositioned throughout the growing season based on the sun and wind. While this technique can be labor-intensive, the aim is to preserve it for educational purposes.
On the other hand, modern practices come into play at the cellar. Hand-picked grapes are lab tested and selected by an optical sorting machine, while maceration only lasts 15 days to manage the high tannins typical of the varietal. Elena is also dedicated to organic practices (they are certified organic), the original cellar was dug into volcanic rock, following ecodesign principles to minimize environmental impact.
Elena Fucci Wines
Elena Fucci Titolo Aglianico del Vulture
100% Aglianico
Vineyards nestled at the foot of Mount Vulture, at 650 meters of altitude. Rooted in a mixture of lava and ash locally known as “pozzolana,” the grapes derive their unique flavors from this mineral-rich land. Harvest begins in October and is conducted by hand.
Vinification is carried in stainless steel vats, followed by 12 months of ageing in 100% new French oak barriques, and 6 months of bottle rest.
Titolo appears dark and intense in color. The nose is complex with spices, cherry, blackberry jam, rosemary, tobacco, and cinnamon with light hints of vanilla. Dry on the palate and full bodied with firm tannins and a long finish. Although a young wine when released, it is destined for a great future!Press
2019 – 94+ Vinous, 92 Wine Enthusiast, 91 James Suckling
2020- 95 Vinous, 91 James Suckling
Try this if you like full-bodied, highly tannic wines that can improve with age.
- Barolo
- Cabernet Sauvignon
- Northern Rhone Syrah
Elena Fucci Titolo by Amphora
100% Aglianico
Vineyards nestled at the foot of Mount Vulture, at 650 meters of altitude. Rooted in a mixture of lava and ash locally known as “pozzolana,” the grapes derive their unique flavors from this mineral-rich land. Harvest begins in October and is conducted by hand. Vinification and maturation is carried in amphorae, an age-old terracotta vessel. The resulting wine is intensely ruby with garnet reflections, with notes of peppers, currant, and tobacco. The body is structured, with vibrant minerality and sapidity.Press
2019 – 93 Vinous, 92 Wine Enthusiast
2020- 94+ Vinous
Try this if you like vibrant tannins, spices, and natural wines.
Part 2- Coming soon!
We are thrilled to announce that Volio has been ranked as one of the fastest growing private companies on the Inc. 5000 for 2023. With 170% growth over 3 years, Volio is honored to be #87 in Food and Beverage and #3,045 overall. We are energized that we have sustained this level of growth as we have ranked 3 times on the Inc 5000 over the past 5 years.
As we raise our glasses to this milestone, we remain focused on our mission to share the stories and traditions behind each bottle of wine Volio represents.
We extend a heartfelt “Salute!” to our producers and distributors for being instrumental in making this achievement possible! To the buying community of incredible professionals in restaurants and retail around the US, thank you for building our brands and creating the culture of wine we enjoy today.
About Volio Imports:
Volio is a fine wine importer headquartered in Denver, CO. Volio has been building relationships with multi-generational wineries since 2007 and is honored to bring their wines to markets across the US. Representing 45+ Producers from Italy, France, and Spain, it is Volio’s mission to connect the customer experience to the vineyard experience.
Summer is here and what a better time to break out the best chillable red wines!
While red wines are usually associated with cozy evenings inside, we’re here to challenge that notion with a list of some of our favorite reds that are sure to keep you cool and refreshed.
1. Choose lighter-bodied reds.
When it comes to chillable reds, lighter-bodied wines like Pinot Noir work best as they have lower tannins and higher acidity. Since tannins come primarily from grape skins and contribute to the dryness of a wine, a lighter red will be sweeter and leave you with a lighter mouthfeel. Wines with high acid will taste crisper and more refreshing.
Image Courtesy of Wine Folly
2. Serve it slightly chilled.
It might feel strange to put your red wine in the fridge, but trust us, it’ll be worth it. The goal isn’t to get your wine as cold as it can be, but to slightly chill it for about 30 minutes.
Maybe you are camping or at the beach with friends and don’t have access to a fridge. You can also use an ice bucket or insulated tote or cooler for the same effect!
3. Don’t forget the bubbles!
Sparkling red wines like Lambrusco also make an excellent choice for refreshers on a warm summer day. We think of fizzy reds as a little party in a glass. They offer a vibrant and juicy alternative to classic sparkling white wines; plus, they impress your friends who may not be as familiar with bubbly reds.
Our Top Picks for Chillable Reds This Summer
With notes of wild strawberries and red cherries, this wine exemplifies what Pinot Noir tastes like without costing what Pinot Noir costs. It has a richness that appeals to even the heaviest of red wine lovers, but its lifted acidity freshens the palate, especially when chilled.
This Pinot Nero (Italian for Pinot Noir) has spice and smoke complimenting red fruit aromas and a pleasant tannic structure. The tannins are smooth and refined, which makes this a very approachable choice for those who may not be accustomed to drinking more robust reds.
Made from 100% Nerello Mascalese, a light-bodied wine from the volcanic soils of Mount Etna in Sicily, this wine is both complex and well-balanced with notes of minerals and vanilla. It is structured and elegant while having a friendly freshness and salty tang.
Lambrusco is a specialty sparkling red wine from the Emilia-Romagna region of northern Italy. It is slightly sweet with a deep color with a smooth, long finish. The gentle fizz adds a liveliness to the wine while still being an enjoyable texture on the palate.
Frappato is a fruity wine from Sicily that is bright ruby red with a balance of rose and violets. It is velvety with gentle tannins, making it a perfect choice if you are looking for a wine with a delicate balance of sweet and flowery flavor profiles.Whether you’re hosting a backyard gathering or simply enjoying some time in the summer sun, we encourage you to enjoy these refreshing reds. Just remember to chill them right, and don’t be afraid to experiment with new flavors and varietals. Cheers!
Women have always faced unprecedented challenges in the workplace. Even today, these challenges continue to evolve and persist. Post-COVID, jobs are highly technical and communication and is more virtual than ever before, and women are having to find new ways to progress equality in the working environment. Amidst these challenges are trailblazers, trend-setters, and nonconformists who are pathing a better way forward for women in the workplace. Although our society still has a lot of work to do, it’s important we also recognize the accomplishments and progress that has been made thus far. Here at Volio, we are lucky to have incredible women who are pushing the needle forward.In honor of Women’s History Month, we asked our lady powerhouses about the women who inspire them, the challenges they’ve faced, what representation in the workplace means to them, and how they’ve gotten to where they are now in their careers. This is what they had to say…
Alice Barrios, Order Processing Coordinator
“I’ve worked in companies big and small and have been fortunate to have had mentors—both men and women—who influenced me, championed my efforts and coached me to be successful in my roles. So, I feel that I always have to be conscious of paying it forward. One of my favorite past activities was as a mentor for kids who were always surprised that I spoke Spanish but didn’t have an accent. I looked like them, graduated from college and worked in fields that they knew little or nothing about.
So, on International Women’s Day and every day, let’s all (men and women alike) work to support the women and girls around us so they can feel that their voices are heard, their ideas matter and their dreams can be realized. Nothing is impossible when we believe in ourselves and surround ourselves with positive and encouraging people.”
Blake Eve, Director of Marketing
“‘Surround yourself with women who would mention your name in a room full of opportunities.’ – Origin Unknown
I am so grateful to work with so many women who lift each other up on a daily basis. Let’s celebrate women not only today, but continue to celebrate their accomplishments and leadership throughout the year. Cheers to the strong women that we know and that we are!”
Dominique Conn-Giolito, Sales Representative, Florida
“Two of the women that inspired me in this crazy business of wine, champagne, and spirits: Eileen Crane – Domaine Carneros founding winemaker and Perrier Jouet Agnes Verbeerst. They are both beautiful, classy, and know their shit! I met them both early in my career. I learned so much from them and looked up to them. They gave me the confidence to be me and carry on in this business. When I started in the wine and spirits industry I was one of the very few women. I was on a team of three others, all men. They, too, helped me along the way. Being a women at Volio is exciting as I feel that Volio embraces their diversity and respects and listens to me and my opinions as a woman and an individual who has valid ideas.”
Elisa Ballard, Director of Operations
“I am so grateful for the spirited women in my life who inspire & support me everyday. The wine industry, especially, has a power house of female entrepreneurs and go-getters who make a point to lift each other up. It seems only fitting since the Greek goddess of wine Amphictyonis is also the goddess of friendship.”
Giovanna Mazzotta, Product Development Manager
“As a woman in the workplace, I believe the biggest obstacle we face is ourselves. It’s essential for us to be educated, informed, and willing to support each other as allies before we can expect other genders to help us achieve equity. I urge companies to stop using women’s rights as a performative tool to improve their image. Empty statements won’t lead to real change; we need factual action. Let’s move beyond empty slogans and focus on concrete actions that will drive progress.”
Giulia Cecchi, Regional Sales Director / Cecchi BA
“Since when I was a child, I have been inspired by the energy, courage, and vision of incredible women around me. My grandmother Anita was a pioneer woman in Tuscany and she was the first woman to ride a Vespa in the province of Siena back in the 1950s! My mother Laura is now leading one of the most prestigious wineries in Chianti Classico. I am proud to be part of a community of women who share the passion, knowledge, and resilience to keep growing our voice in the wine industry.”
Kelsey Peterson, Content Marketing Manager
“Every day, I work towards living in a world where women in male-dominated disciplines do not have to be trailblazers to be successful in their careers. As a woman in multimedia and video production, my entire career I’ve been surrounded by capable men. For a long time, I thought I couldn’t achieve the technical quality that my male colleagues could, not because I doubted my abilities, but simply because I’d never seen, closeup, women in my field doing what I aspired to do. I am grateful for my women friends and colleagues pushing the boundary with me in male-dominated disciplines, and daring to compete in a world that is not often supportive and welcoming of high-achieving women.”
Maura Sullivan, Order Processing Coordinator
“As a woman in the wine industry, I have faced many challenges. I was never alone. Whether if it was in the cellar, office or out in the market, there was always a strong female to support me and my growth. I owe my journey to them.”
Sarah Newman, Regional Sales Director
“The women of Volio routinely impress and inspire me! These ladies make me grateful for how far have we have come and optimistic about the future of the Volio workplace.”
Susanna Wriston, Travel Experiences
“It is fantastic to work with so many women in the fascinating world of wines—women with a unique passion in all aspects of wine. From female producers to sommeliers and consumers, the female universe has a heightened awareness and interest in wines. It is great to now see a woman choosing wine for the table, showing we have reached a well-deserved goal and helping to eliminate the gender gap.”
All around, a big BFA to the women of Volio.
By: Charles Lazzara
A group of young entrepreneurs reached out to me for some advice with their new wine distribution business the other day. They were very excited and appeared super focused, but their organizational structure looked more like a class paper than real life. On paper they had a CEO, CSO, CFO, “Education Officer,” Advanced Somm on payroll, and someone called the “Head People Officer.” They did not have sales people to manage, no employees to file HR claims, and no customers yet.
I told the group they appeared to be all hat and no cattle. What did they know about the industry that they believed presented either a gap or a problem worth solving? How could they distribute better, or offer products that were compelling enough to compete and win in a supersaturated and flat category like wine? I thought there needed to be a business case to start the business, otherwise what was the point?
Most days I feel like I’m still in startup mode, but the business has come a long way since opening the doors in 2007. Back then, I had a really simple idea and with only $10,000 to buy wine and start delivering, the org chart was pretty boring. It was just me.
My strategy was really simple. Sell as much wine as I could by developing great relationships with 20 accounts, then recover the AR to buy more of the same wine. I didn’t hire a sales person until I had a territory built out for them to move into and cover their cost. So, needless to say, I would incubate a territory to that threshold, then hire someone to run that territory so I could go build another, all the while I was punching the orders, reordering for the warehouse needs, recovering AR, paying bills, and organizing logistics. Office personnel were the last hires because I wasn’t selling to online retailers or chains, and I didn’t understand how the office could help generate revenue.
I remember hearing something about how Thomas Keller had new team members start in the dish pit, even if they were accomplished chefs or destined to work the floor. I think his belief was that if they knew how hard the work was at every position, they’d respect it and understand how everyone contributes to the success of the business. For me, doing all the jobs was a financial necessity — I couldn’t afford to hire anyone to do it — and it was the only way I’d ever be able to train someone in the future.
I have made tons of mistakes learning my way through each position. This has helped me be empathetic when team members make mistakes, but leaves a lot less room to be sympathetic when the same errors continue to be made. That just goes back to not listening well.
I think all organizations, big or small, should encourage their teams to feel comfortable making mistakes, granted the smaller the better. People that listen and make mistakes are likely improving themselves, attempting to improve the customer experience, and are therefore a huge benefit to the organization as they push themselves.
At Volio, we created our BFAs (Be F’ing Awesome) as a team to define our company culture.
Be of Benefit (not a burden) | Be Kind (to all) | Be Honest (aka no bullshit) | Be Bulletproof (in your knowledge)
We talk about the BFAs monthly. We give out “BFAs” in meetings and via email when people live up to these values and it’s reflected in their work.
I would love to have seen these new entrepreneurs focused more on problem solving first, and structuring their business with a commitment to their solution as opposed to an impressive org chart with no clear case for how they could compete and what their goals were. Starting a business does not mean reinventing the wheel, but I wanted to be walked through the gaps in the wine business in a way that demonstrated their understanding of the industry. For example, they could implement inexpensive, widely available technology to optimize their prospective buyer’s time so that face-to-face meetings build up to a meaningful relationship as opposed to a transaction.
Startups have an amazing freedom to pivot, adapt, and change to meet a customer’s need that established companies really cannot compete with. It’s their relationship superpower. In the distribution business, so many established companies are burdened with layers of bureaucracy that customers would almost rather support anyone else if they have good reason to do so… they just want to build a relationship with someone who they see as a benefit to their business, not the other way around.
I really hope these young entrepreneurs can find a way to stand out, and I’d love to see them find their purpose and kick butt. I don’t think there is anything more exciting than seeing someone do well when they take risks.
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Made mostly from Cabernet Sauvignon, Cabernet Franc, and Merlot, wines of Bolgheri are well-loved by Americans and open the gates to Tuscany and beyond.
The Bolgheri DOC was one of the reasons for the nickname ‘Super Tuscans’ being given to wines of high quality that did not fall into the standard Chianti Classico formula of Sangiovese-based wines. With recognizable names like Sassicaia and Ornellaia representing iconic wines in Bolgheri, there is one emerging star crafting equally prestigious Cabernet, Cabernet Franc, and Merlot-based reds with outstanding ratings: Argentiera.
Bolgheri Icons
Sassicaia
Incisa della Rocchetta planted the San Guido (now famously known as Sassicaia) estate’s first vineyard in 1944, but chose to make a bold move by planting Bordeaux, rather than the regionally conventional Sangiovese and Nebbiolo. By the late 1970s, he had created one of the original “Super Tuscan” wines, Sassicaia, which garnered widespread praise and triggered change in Italian labeling laws.
“The 1985 and 1988 vintages of Sassicaia have become legendary. Today, the vineyards devoted to Sassicaia total 185 acres, planted to Cabernet Sauvignon (85 percent) and Cabernet Franc (15 percent). The newly fermented wine ages 24 months in barrique; average production is 1,000 cases.” – VinePair
Ornellaia
Lodovico Antinori founded Tenuta dell’Ornellaia in 1981 with legendary enologist André Tchelistcheff after traveling around the US. With the guidance of Incisa della Rocchetta, he began planting other French grape varities like Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc, helping to further develop the region of Bolgheri.
“Ornellaia’s vineyards represented a typical mosaic of soils, to which Antinori and Tchelistcheff applied a variety of rootstocks. They cultivated the vines without chemicals, a progressive strategy for the region at the time. The resulting wines achieved critical acclaim from the debut 1985 vintage, and by the 1990s, the estate had become one of Italy’s great success stories.” – Wine Spectator
Argentiera
The winery Argentiera is on the Southern coast of Tuscany in the beautiful appellation of the Bolgheri DOC. The Argentiera estate has 65 hectares of breathtakingly beautiful vineyards in the southernmost part of the DOC Bolgheri, approximately 100 km southwest of Florence.Argentiera is incredibly close to the sea and at a high altitude, making the land especially well-suited to growing incredible red grapes. The estate is considered among the most beautiful in Italy with its spectacular view of the islands of the Tuscan archipelago.The soil composition varies throughout the vineyards, from sandy to calcareous and stony, offering complexity to the Cabernet Sauvignon, Cabernet Franc, Merlot, and Syrah. The wineries and cellars are made of recycled or traditional materials such as terracotta and baked roofing tiles. The vineyards are surrounded by Mediterranean vegetation and the countryside is flush with maritime pines and olive tree groves.This video shows the location and details of the vineyards in a stunning 3D map that takes you straight to the hills of Argentiera. Whether you nerd out on technical details or simply enjoy drinking wine, this video is an amazing visual to show the vineyards that produce the wines of Argentiera. (Video by Pierre Le Hong.)
The Wines
Argentiera is approachable in price compared to the prestigious and famous wines of the iconic Bolgheri DOC and have outstanding ratings.
Argentiera Poggio ai Ginepri Rosso
- 40% Cabernet Sauvignon, 30% Merlot, 20% Cabernet Franc, 10% Petit Verdot
- 2021: 91 (RP); 2020: 92 (JS), 91 (RP), 90 (WS); 2018: 91 (JS); 2017: 92 (JS), 90 (RP)
Argentiera Villa Donoratico
- 50% Cabernet Sauvignon, 30% Cabernet Franc, 15% Merlot, 5% Petit Verdot
- 2020: 93 (RP), 93 (JS), 90 (WS); 2019: 93 (JS), 90 (WS); 2018: 94 (JS)
Argentiera Bolgheri Superiore
- 40% Cabernet Sauvignon, 40% Merlot, 10% Cabernet Franc
- 2019: 97 (RP), 97 (JS), 95 (DE), 93 (WS), 91 (WE); 2018: 96 (JS), 91 (WS); 2017: 96-97 (JS), 96 (DE); 2016: 97 (RP), 96 (JS), 93 (WS)
Argentiera Ventaglio
- 100% Cabernet Franc
- 2019: 97-99 (RP), 97 (DE); 2018: 96 (RP); 2016: 97 (JS), 97 (RP), 95 (WS); 2015: 97 (JS), 96 (WS), 95 (RP)
Volio’s producers have been hard at work harvesting grapes that will go into creating their 2022 vintages. With each winery experiencing their own unique challenges and triumphs, read on to learn the origin stories of some of the wines that end up in glasses across the U.S.
Cantine Povero began by harvesting their Arneis. Little rain and much higher than average temperatures from May caused a 30% lower yield compared to the previous year. However, the grapes were healthy and beautiful. They started harvest two weeks earlier compared to 2021 and used dried ice (solid CO2) kept at a temperature of -78.5°C (-109,3°F) to prevent the formation of undesired fermentations. Dried ice also enhances the aromas naturally present in the skins of the Arneis, such as yellow and white flowers, apple, pear, and peach. To Cantine Povero, harvest is the most intense and hectic period of the year. The whole family is involved in it, each with their own role, and every year, new technologies are applied and the results of new research allow them to continually improve upon the quality of wine.
Below you can see Gamay and Merlot grapes from Fattoria Il Palagio that will go into creating wines like their Chianti “Cellini”.
Scacciadiavoli harvested Sagrantino grapes for their Vino Spumante Brut Metodo Classico and Vino Spumante Brut Metodo Classico Rosato, which uses the sparkling traditional method. The Sagrantino grape is known principally as a red wine grape, but it can be used equally well in other contexts: vinified as a white wine is the original base for these fun bottles of bubbles.
Felline harvested their Primivito grapes, which will go into making their Anarkos, Primitivo di Manduria, and Monili wines. They were the first to champion the Primitivo grape in the Puglia region, previously only used to produce cheap bulk wine. Their innovation has shaped the culture of Southern Italian wine and is pushing the limits of varietally correct expressions of their diverse grape varieties.
Le Colture’s full-on harvest mode meant everyone was lending a hand … or a paw. The bottles that leave this vineyard, year after year, are the result of the efforts of a well assorted and close-knit family clan. Each member of the family is directly involved in every production phase—running the management of the vines, selecting the grapes, various stages of the winemaking, all through to marketing and sales.
Fantinel first harvested their Pinot Grigio and Glera grapes! Glera is used for their delicate, floral, and pleasurably soft Prosecco Extra Dry. Pinot Grigio makes both their subtle, aromatic, and fruity Tenuta Sant’Helena Pinot Grigio, as well as their floral and zesty Borgo Tesis Pinot Grigio. Later, their red grapes were harvested. The climatic trend of this vintage allowed their bunches—Merlot, Refosco, and Cabernet Sauvignon—to enjoy an optimal health status, with a high concentration of polyphenols and a remarkable aromatic development. So, what will Fantinel 2022 reds be like? Definitely wines with great structure and intensity! Now it is up to their oenologists to continue the work done by nature.
(Photos: Fabrice Gallina)
41.8 ml. Why is this number so important? This is not a new special format for Rivetto wines. This is the total rainfall received in the period prior to the Nebbiolo harvest, precisely between August 6th and September 24th. A year characterized by heat and drought — especially in the Serralunga d’Alba area, which turned out to be the least rainy part of the Barolo area thanks to this relatively small amount of fallen water — ended with optimistic expectations for the Nebbiolo from Barolo, limiting quantitative damage. The data was collected by the weather station in Lirano which noted the sequence in this way: 9.2 ml, 0.2 ml, 15.6 ml, 7.4 ml, 0.2 ml, 2.2 ml, 7 ml.
This is a grand total of 41.8 ml of water, which proved to be invaluable for another year of great quality!
At Salicutti, harvest began on the 5th of September. In sunny Montalcino the grapes were quite mature and fortunately, the rains helped to procure what is sure to become great wines for the year.
It happens, during the great vintages, that when Borgo del Tiglio decides their cuvées, their palate is adjusted upwards after weeks and months of tasting excellent samples. Rare are the musicians that can say they have perfect pitch — the ability to recognize a note without context. According to Borgo del Tiglio, “we certainly do not have a ‘perfect palate,’ so when we are used to tasting excellence, good becomes boring.” When they have on their hands an important vintage, they do not end up diluting the truly great lots with a wine that, in a lesser vintage, would have been considered very good. This process ultimately creates only the very best wines.
In their own words: “The 2021 season has been kind to us winemakers in Collio. In April, the first thrill: a frost which, however, did not affect us. Then a very rainy May gave way to three dry summer months with mild temperatures in relation to the seasonal averages, which led to late ripening. It almost seems to go back in time, spared from climate change, in a parenthesis that takes us back to the fabulous 90s of the great Collio vintages. And the wine? If the conditions are good, only time will tell us what it will be like in the bottle.”Want more? Keep a pulse on what our wineries are up to by following us on Instagram.
Halloween is yet to come, but why should kids have all the fun?
Sure, candy is fun to eat, but good wine is hard to beat.
As ghosts haunt and witches fly never let your glass run dry.
Enjoy this booze and have a blast, just pass it along before 2 days have passed.
See, nothing gets you in the Halloween mood like sharing a glass of your favorite booze.
– Author Unknown
To continue the fun:
Make 2 copies of the Downloadable PDFs (fill out form below) and secretly drop off booze to your neighbors. Remember to place your booze sign where it can be seen (we recommend taping to the front door). Have a Happy Halloween!
Never Been Boozed?
Don’t worry, you can start the fun yourself. Remember “boo’ing” your neighbors? Now you can BOOZE them! To booze a friend, stop by your local wine shop and grab a spooky good gift. Print out the Downloadable PDFs and leave your gift of booze with both sheets of paper on your friend’s front door. Ding dong ditch them and get the heck outta there!
Additional Fun: Enter our Instagram contest for the chance to win a Yeti cooler!
Step 1: Follow @volioimports on Instagram.
Step 2: Create a post showing off your “You’ve Been Boozed” fun (either your own surprise or one you gave to a friend).
Step 3: Tag @volioimports in your post.
Step 4: Tag three friends in your post’s comments!
The most creative post will win. Winner will be notified via Instagram DM by Friday, November 4, 2022.
*Booze in post must be wine imported by Volio Imports to be a valid entry. View all our wines at volioimports.com or ask your local wine shop for Volio wines.
Terms and Conditions:
PARTICIPATION DATES:
Starting Monday, October 17th at 12:01am ET
Ending Tuesday, November 1st at 11:59pm ET
TOTAL NUMBER OF PRIZES AVAILABLE:
1 Volio-branded navy blue Yeti cooler.
CONDITIONS:
This is a social media contest. Volio’s marketing team will choose the best post over the course of the participation dates and then notify one lucky winner who creates the most fun social content. Winner will be notified via Instagram DMs and must provide an email address and US shipping address. Open to residents in the contiguous US, plus DC. One entry per person. Booze (alcohol purchased) featured in the post must be wine imported by Volio Imports to be a valid entry. (View all our wines at volioimports.com or ask your local wine shop for Volio wines.) Post must include a tag to Volio’s instagram (@volioimports), plus tags to three friends in the post comments. Instagram page must be public for valid participation. This is in no way sponsored, administered, or associated with Instagram, Inc. By entering, entrants confirm they are 21+ years of age, release Instagram of responsibility, and agree to Instagram’s terms of use.
SHIPPING TERMS:
SHIPPING
Carrier fulfillment time (transit time) is anticipated as follows: Northeast: 2-4 business days; Midwest: 3-5 business days; Southeast: 4-7 business days; West: 6-9 business days
WHERE WE SHIP TO
We ship to all states in the Continental US, plus DC.
Contest brought to you by Volio Imports.
It’s 3AM and I’m stealing wifi outside of a hotel in Florence so I can punch orders before 5PM in Colorado. Most of my memories sound like that for the first seven years of Volio. “The glory of travel” met squarely with “learning the hard way” as I tried to build my business. Trips with customers were incredible, but seven straight days of tasting, dining, and driving all over Europe can be a deep burn.
Covid provided ample time for my wife Angela and I to reflect on the trips we’ve enjoyed with friends and customers over the years; dreaming of a return to that reality with the stark realization that it will never be the same. Angela is from just outside of Treviso in the heart of the Veneto region of Italy, so any chance to get back to her country was a welcome retreat from the culture shock of her first few years in the US.
Those trips in the early years of Volio were so incredibly energizing. I remember one afternoon we were outside a small lake town on the border of Tuscany and Umbria as we were making our way to Montalcino from Montefalco. We had stopped for lunch and, typical of my lunches in Italy, I won’t look at the quality of the menu so much as the quality of the wine list to determine where I’ll post up for an hour or so to eat. We got lucky to find a place along the lake with a great view and a terrific list of wines I’d never heard of. I proceeded to order more wine than food, hoping to discover something super fresh in acidity, native in varietals, and white wine.
As luck, or the law of probabilities, would have it, I stumbled onto something interesting. Like any reasonable idiot I asked my wife if she wanted to get lost in the Italian countryside chasing down a winery I’d never heard of without any real idea of where it could be. These were the days I loved…phones weren’t that smart and GPS was called a “TomTom” by Italians, but it couldn’t help you find anything except a highway. If you knew your destination, you printed directions at home before you left and hoped to God you could read street signs fast enough to make the right turn.
The waiter told us he thought the winery was just outside of Montepulciano, a little over an hour away, so logically we headed that way. We pulled into Montepulciano, walked into the historic Caffe Poliziano and began to ask locals if they knew of a winery we’d been told might be from one of three towns within 30 minutes of theirs. With no real luck, we decided to start knocking on doors and headed to Pienza, and finally Torrita di Siena where we discovered a small DOC of 12 wineries, one of which was the golden goose I was looking for.
Tired of driving, but happy to have discovered a new region, we pulled into the long driveway straddling the steep hillside that held the town above it. As the driveway opened up we discovered the breathtaking valley looking out to Cortona several miles away with the foreground of ten beautiful hectares of vineyards and a stone house. We were lucky to find the owners at home and they welcomed us in to taste through their range of wines. Ultimately, I discovered that the wine we’d enjoyed at lunch was a fortunate bottle and the rest of their wines just didn’t match up.
Even if there wasn’t a pot of gold at the end of the rainbow this time, I’d never wander through Italy a different way. I look forward to another day in the car with Angela, hoping for that next great meal or stumbling upon the next “best wine you’ve never heard of.”
Isn’t that the job of a wine importer? To share the story of discovery; to connect us with the vineyard experience? I fell in love with stories about wine before I fell in love with wine, and now I’m the lucky one who gets to tell the stories, too.
I’m coming into Frankfurt now, and the flight attendant has kindly asked me to stow away the computer. One more connection and I’ll touch down in Italy, grab an espresso, and head out to the hills once more to take as many forks in the road as Italy can offer.
By: Charles Lazzara
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