We are very happy to announce that we have just received the first vintage our dear friend Trish Nelson has made under her Gazzetta project.
We have known Trish for the best part of a decade and it is safe to say that she is one of the most curious, energetic and enthusiastic people we have ever met.
By her early twenties she had already lived in half a dozen different countries across four continents. Having fallen in love with the food and wine of Italy she decided to move there to learn more and never left. With an insatiable thirst for knowledge, she travelled all over the country spending time with its most talented artisans and notably spent several years living, working and learning alongside two of our most influential producers, Antonio and Daniela of Cantina Giardino and Gianmarco and Clementine of Le Coste.
She now lives in a small cottage in Località Gazzetta in the hills above the village of Bolsena in Lazio’s north. In this beautiful spot with views across Lago di Bolsena she farms two hectares of old vineyards planted with Procanico and Ansonica, with a little Malvasia and Moscato scattered throughout.
The lake is one of the largest volcanic lakes in Europe and is blessed with an interesting microclimate due to the special wind patterns created by this great mass of water as it heats and cools. The vineyards sit between the Mediterranean Sea and the Apennine Mountains, which makes for a temperate climate kept fresh by mountain breezes. The soils, mainly ash and sand of volcanic origins, possess an interesting minerality that each variety expresses differently.
In the vineyard she works organically, employing herbal teas from local plants such as nettle, dandelion, willow and camomile. In her makeshift cantina, grapes are fermented and aged in a variety of vessels with nothing added at any stage. Like Trish, her wines are joyful and full of life. They are pure, delicate and nourishing wines to be enjoyed everyday.
On Monday 11th of February, Trish will be joining us in London to present her wines for the first time ever at our Tasting of New Wines at Leila’s Shop. If you work in the trade, you can drop by and taste with Trish anytime between 10am and 5pm, just RSVP via firstname.lastname@example.org
We have just received the following wines.
Gazzetta, Vignarola 2017
Procanico, Malvasia and Ansonica, crushed with their stems attached and left to macerate for three days. The wine was pressed off to stainless steel and bottled in May and much like the wonderful dish it is named after, this wine seems to signal that spring is on the way. Wonderfully delicate, nimble and fragrant, we can’t think of a better wine to begin a meal with.
Gazzetta, Bianco Trilli 2017
A blend of Procanico, Malvasia, Ansonica and Moscato, whole bunches are crushed by foot and left to macerate for five days. Pressed off to stainless steel vats and bottled in the spring, this is the kind of easygoing, carefree wine you’ll reach for time and time again.
Gazzetta, Bianco Misticanza 2017
Procanico and Ansonica from a later picking than Vignarola and Trilli these grapes were given a direct press and left on the lees of Vignarola, which have added a little flesh and savoury complexity. The last of Trish’s spring releases, this was aged in stainless steel vats and bottled in the spring and much like the first two wines, charms with its delicate aromas of citrus and herbs.
Gazzetta, Bianco Peppino ‘17
A blend of Procanico, Malvasia Toscana & Ansonica. The grapes were crushed by foot and spent five days on their skins before being pressed off to ferment and age in glass demijohns. With bags of fruit and lots of character, this is perhaps the most immediate of these wines, but none the worse for it.
Gazzetta, Bianco Castagno 2017
Procanico, crushed by foot and left on the skins for a week. After pressing, the wine was put into a single chestnut barrel for a year. This is the most elegant and mineral of these wines, with delicate flavours of fruit and flowers and a clean, salty finish.
Gazzetta, Bianco G05 2017
A blend of Procanico and Ansonica, the grapes were destemmed and fermented for three weeks on skins before being pressed off to a chestnut barrel for a year. This is the most structured, savoury spiced of these wines, with some great little tannins to boot. This would be amazing with some porchetta.
Gazzetta, Rosso Trilli ’17
Not quite a red wine, this is mostly Aleatico, with some Procanico in the mix. The two varieties are destemmed and fermented together on their skins for two weeks before being pressed off to stainless steel to rest. This is really light, bright and perfumed, a gorgeous colour, the nose is heady with wildflowers and mint.