Ep. 1764 Grechetto & Incrocio Bruni 54 By Ciro Pirone | Italian Grape Geek

The Italian wine podcast is the community driven platform for Italian winegeeks around the world. Support the show by donating at italian wine podcast dot com. Donate five or more Euros, and we'll send you a copy of our latest book, my Italian Great Geek journal. Absolutely free. To get your free copy of my Italian GreatGeek journal, click support us at italian wine podcast dot com, or wherever you get your pods. Welcome to the Italian GreatGeek Podcast. Join us as we explore personal stories of travel and tasting with Italy's must know grape varietals. Chart your own course with my Italian GreatGeek Journal. Your personal tasting companion to accompany the series. Available now on Amazon with thanks to Calangelo and partners for their generous support with this project. Hello. Chiro, and I'm back, for the third installment. And this time around, I will be talking, and I did some research about specifically in Croocho Brooney, probably not the most common of, Italian, varietals. Encocho Brooney is definitely a fascinating variety to say the least. To be more correct, it is a crossing. It's a crossing that is found mainly in Central Italy. And specifically, the regions of, Marque, Amelia, toscana, and umbria, although Marque is probably the most important overall region where we find in Croochio Broney. Fifty four is a variety and as a crossing, more specifically, definitely considered to be one of the most successful and high quality crossings that ever ever been done in Italy. The name references to the fifty fourth attempt hence the name in Crococco Bruny fifty four, and specifically came to be or born in nineteen thirty six, by the hands of a very famous and pellographer of the time by the name Bruno Brooney. And he basically crossed the two major varieties such as Verdicchio, and the sauvignon blanc. Overall, the encroach of Bruni fifty four production or plantings as well, if you will, are quite low. It's mostly used in blends, more than one of our other wines. It's a variety that basically is found only small production as a quite compact medium bunch with a fairly large rounded berries. So very pleasant to the eye as well. In the glass, when you look at a glass of Croocho bruni fifty four, is this bit of a greenish hue, maybe originating a little bit from Verdicchio, but also from sovignon Black specifically being the parents. And there's definitely a very nice refreshing acidity, but at the same time, a rich mouth feel. So there's a little bit of the yin yang coming from both the the parent varilose, if you will. And the aromas generally speaking tend to be more of a, you know, green melon figs, herbal qualities, definitely very, very fascinating. And most of the wines that tend to be dry, still wines, that are produced with the Encochio bruni fifty four. And at the same time, most of the wines are, you know, vinified in stainless steel, and then just bottle and freshly released in the market. As far as my direct connection to Encochio bruni four is really connected to when I was still living in Italy. Actually, the last summer, I lived in Italy in nineteen ninety nine. I worked in a market, specifically in the northernmost province of market for a summertime, and that was the first time locally in the hotel I worked at, I heard talking to the Metro D in the dining room about, such wines made with the encroach of bruni fifty four or at least a percentage of it, then it really went dormant as far as my experience. And then, you know, obviously, see. I rediscovered it later on as I got more and more involved with the Italian wines and specifically here in the United States. Only had the chance to, honestly, personally, as far as the experience of encruccio Bruni fifty four and tasting the wines. I only had the opportunity to taste such wines, within Croochio Brooney fifty four being one of the blending partners. Never, really had mono varietal, Croochio Brooney fifty four. It just because then the reason, you know, much available at all. I think that the opportunity that I had was because there was a trade show organized by Gam Betderosa here in Boston Fears back at and there was, such wines. I really enjoyed it. I thought it was, you know, quite an interesting wine, although again, a blend. And I like that, obviously, was the story behind it. I really love the fact that it goes to show that sometimes out of two great great for idols, you can get a wonderful crossing that can make you know, important wines, quality wines, they can also almost bypass and qualitatively speak in the parents, but in spite of that today, there isn't much in the market yet. As far as you're in Boston, I have to say in the market, I've never seen a wine that it's individually labeled as a encroach of Brooney fifty four. I hope there will be some. I hope more people will just like myself. First and foremost, we'll discover the quality potentially of a wines made with such a crossing. But as far as I can tell right now, I haven't seen any. When it comes to crucial bruny fifty four and where is most importantly planted, obviously, there are the main the dop is definitely the used on some of the more generic populations of Tuscany, like the Costa Tuscany, which basically struggle the coastline of Tuscany. When it comes to benchmark producer, the only one that comes to mind, that I have done some research. And so it's called the, but other than that, not much to talk about just because, obviously, there isn't much to start with. So I think because of the main characteristics, both automatically speaking and flavor profile, of, in Corocho, bruni fifty four, I would think that, it can be, you know, a terrific food pairing as many Italian wines can be. And I think most importantly, probably, with the vegetable preparations. When I say that, these preparations can vary from simply grilled zucchini eggplant, and preparations as such with a little bit of a good extra virgin olive oil and maybe some fresh mint, but also because, where I leave, I see a lot of tempura type of preparation or fried vegetables. And I think the element of a freshness, but also structure the encroach of Brooney fifty four has. It can be also quite cleansing with something the fried element to it. But, lastly, at the end of the day, also spring, pea risotto or fresh pasta with the PEs, especially in the right time of the year. It can be, I think, a great accompaniment with such a unique variety. And, my hope is that, we all get more opportunity to taste them and, discover encroach of Bruno fifty four. Coming back to America, Vine Italy International Academy, the ultimate Italian wine qualification will be held in New York City from four to six March twenty twenty four. Have you got what it takes to become the next Italian wine ambassador? Find out at benito Lee dot com. Hello. This is Chiro. I'm back for the fourth installment. And this time around, we have a grape or actually couple grapes by the name. There is to say that these are actually two type of grapes related to each other. We have the and also known as a in Amelia. Now as other synonyms by which is called, such as just more generically, and it's most commonly grown in theumbria and in parts of Latio where about'sumbria. And it's a very successful, actually, inumbria, and it's, considered to be a native grape of the Orvieto area where it makes some, very, very good Orvieto wines. As as known in umbria or as is also known and called in it's a name supposed to be originated from that was given to the variety by already way back that in time by Clinidial there, the famous historian during Roman times, in its masterpiece known as Naturales Historia. It is definitely more commonly planted in a medium, specifically around the heels of bologna and produces wines. They're labeled as caulibolo as far as where both are best located and what the best sides are, needs generally speaking, good altitude, obviously great exposures and loves this tough rocks of volcanic origin, which are most commonly associated and found in the Orvieto area. It isn't an overall, you know, resistant variety. They like school climate, although sometimes might be challenged by pernospra can be an issue. It can be identified both solo or blended as it happens, obviously, in most cases, specifically in your vehicle area. Although, more and more commonly, you start finding expressions of mono verilog. As far as instead slash pinoleto, it's a variety that loves up to gain the hills surround the city of bologna with this, basically, morals, conglomerates, and layered sandstones, and the soils which are area that actually I have a quite a bit of an amount of rain, so abundant rain. As far as the most common training system, that would be the when it comes to, and when you look at the wines in the glass, obviously, because we're talking about two unrelated, the grape varieties and two obviously different wines when it comes to the wines are for the most part dry, good acidity, good, pleasant structure, and have a, you know, aromas and flavors that can vary from, apple to He's not in some cases and also floral notes like Acacia as well as a chamomile. Versus to produce wines and maybe a bit leaner. They have more a sappy quality to it. Definitely tend to be more towards a citrus fruits and, herbal notes. And, but definitely, both can be great food pairing, which we'll talk about. The uniqueness is that wine specifically can be made in different styles, meaning we have the seco, the dry version that is probably most commonly found. Although throughout history, you would have in the area also wines that was a with a slight sweetness to it, even more sweet. And lastly, Dolce, which is the full on sweet versions. At the same time, which is late harvest, as well as move which basically means noble rot because of the fact There's quite a bit of moisture in the air there, and you can have the noble rot. Slush pinolletto wines instead. They're still dry wines, but they can also be made in the form of Frizante with a little bit of bubbles. Or full on spumante although that's probably the least common of the bunch. As far as my direct relationship with the the variety, probably it goes back to a thousand thirteen years because I worked for about a year for, Ernesto Caprai. Obviously, a very famous winery in the Montefalco area in umbria specifically. That's when I first tasted the the first time, the wine that they produced called in the in the And, I remember falling immediately in love with that wine, a wine of a beautiful presence on the palate, great structure, plenty of flavor of, like, both herbal quality, apple pear. Really, really enjoy your glass of wine. And from that moment on, whenever I could, I tasted. I've had the wines both, in Italy, obviously, as I traveled there in some instances, but the game, they are, you know, I would say definitely somehow common here in the United States as well. And I've had also the opportunity to taste the as a single varietal, as well as in some cases, both from Amelia, obviously fromumbria, and sometimes from, in the case of Orvieto as a blended wine, which is the most common case there. What I loved about or the or in this case by doing some research is the fact also the origin of the name. Again, because of the both originate from the word or Greek because, again, in the past, it was great fascination with the ancient Greek world and, all the the effect that the ancient Greek world had in the western world, supposedly many grapes were named after such, history. But today, we do know at least so far that there is no genetic proof or relationship of, such relationship, although the names continue to, you know, have the moniker, and so they're called. I would say, you know, overall, definitely, the wines are, quite available. Maybe umbrian appalachians are definitely, like, Coli Martani as I mentioned, definitely more common than Emilia. But also, I've seen here and there some, Coli Bolo, and things of that nature, which is nice and quite refreshing as far as the producers that I would say, benchmark, just to name a couple of names, you know, first and foremost, definitely, the, there are two benchmark names. Again, in expect them. They're wonderful, but at the same time, there's many people that are doing great things. And from the, in Amelia, specifically, when it comes to pinolletto, Manaresi is probably, name worth of mention. Now when it comes to food pairing, again, because we're talking about two different wines with the and again, potentially in Orvieto, you also have different styles made with grapes, maybe late harvest and whatnot. I think these are very gastronomic wines that can span across the table, from, the, you know, the Frizante style of pinolletto. They can be with the lighter or lighter. I have a certain degree, but, like, at the simple salumi plate that you find in Amelia as you go as potentially up on the letter, you know, of structure and intensity. You can move on also with the classic tortellini bravo, which are very common in those areas, or you can have a nice broth with the chicken in it, which just starts, you know, playing a little bit more with the wines of the area. But at the same time, I think the wines, because of where they come from, because of the inner part of Italy, where legumes become a very relevant part of the local diet. When you think about chickpeas, beans, you know, lentils, I think any hardy past I made with those type of, preparations, I think the wines can do a great job. And lastly, obviously, also with some great cheeses, as well as desserts when you look at the blade harvest or, you know, type of style wines. Definitely, very gastronomic wines, definitely worth looking for, and, very exciting category, although it's been around for a long time. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, ImaliFM, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italianwine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time. Chichi.