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Gregoletto: A Venetian Heirloom

Gregoletto: A Venetian Heirloom

by Anthony Lynch by Anthony Lynch

A Featured Selection from the Coast to Coast on the Half Shell Collection A Featured Selection from the Coast to Coast on the Half Shell Collection

2022 Colli Trevigiani Verdiso

2022 Colli Trevigiani Verdiso

Gregoletto   

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Gregoletto    Italy   |  Veneto   |  Colli Trevigiani Verdiso

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Since 1600, the Gregoletto family has faithfully carried forth the wine tradition deeply rooted in the steep slopes about an hour north of Venice. In the stunning green foothills of the Dolomites, they bottle wines with an inextricable link to the past. At Gregoletto, production methods are family secrets that have been passed down through countless generations to present day, exemplifying the deft skill and humble artisanship that is increasingly rare in this part of the Veneto.
     The Verdiso grape is indigenous to this dramatic, undulating landscape, and while permitted in small quantities in the region’s ubiquitous Prosecco, the variety is rarely ever bottled on its own. The Gregolettos are among the last to do so, creating a still white full of zest and intrigue with a knack for stimulating the palate and mind. The Gregoletto methods—traditional farming respectful of the land, manual harvest, and spontaneous fermentation—yield this low-alcohol bianco with suggestions of tart apple, fresh herbs, minerals, and a clean, saline finish accented by a hint of bitter almond. Sipping it is taking a plunge into Veneto history through brisk, pure, joyful refreshment.

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About The Region

Veneto

map of Veneto

Italy’s most prolific wine region by volume, the Veneto is the source of some of the country’s most notorious plonk: you’ll find oceans of insipid Pinot Grigo, thin Bardolino, and, of course, the ubiquitous Prosecco. And yet, the Veneto produces the highest proportion of DOC wine of any Italian region: home to prestigious appellations like Valpolicella, Amarone, and Soave, it is capable of excelling in all three colors, with equally great potential in the bubbly and dessert departments.

With almost 200,000 acres planted, the Veneto has a wealth of terroirs split between the Po Valley and the foothills of the Alps. While the rich soils of the flatlands are conducive to mechanization, high yields, and mass production of bulk wine, the areas to the north offer a fresher climate and a diversity of poor soil types, ideal for food-friendly wines that show a sense of place. Whether it’s a charming Prosecco Superiore from the Glera grape, a stony Soave or Gambellara from Garganega, or a Corvina-based red in any style, the Veneto’s indigenous grape varieties show real character when worked via traditional production methods.

Since his first visit in 1979, Kermit has regularly returned to the Veneto to enjoy its richness of fine wines and local cuisine. Our collaboration with Corte Gardoni, our longest-running Italian import, is a testament to this. The proximity of beautiful cities like Verona and Venice, with their deep culinary heritage, certainly doesn’t hurt, either.

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Sampling wine out of the barrel.

When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174

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Take 20% off this wine and others in the collection, now through Monday, April 28th.