Batasiolo winemaker Fiorenzo Dogliani at The Ritz Carlton Key Biscayne - Photo S Z Diament

It was a tired Fiorenzo Dogliani who started presenting his Batasiolo Piemonte Nuovo  wines at a dinner at the Ritz Carlton Key Biscayne earlier this week.  He had landed a couple of hours earlier straight from his winery in the north western region of  Piemonte, Italy. But as soon as he began pouring and talking about the products of his many vineyards across the DOCG appellation his enthusiasm bubbled over starting with the presentation of three new wines to be launched this year in the USA; two whites Gavi d'Gavi and Roero Arneis and the rare Piemonte Rosé ($18).
roero arneisBatasiolo Roero Arneis DOCG 2011 (between $17 and 18.99) from 100% Arneis. Straw-yellow with light amber reflections, it is a typical full-bodied yet light Piemontese white wine.  The Arneis grapes grow on the chalky and sandy hills along the left side of the Tanaro river surrounding Alba in the area known as ‘Roero’.  Soft pressing and static decanting before fermentation under temperature control in stainless steel tanks for at least eight months, according to strict regulations, preserve its trademark exotic floral and fruity aromas with a delightful minerality followed by notes of fresh apple and pears with hints of almonds and nuts, a good acidity and a soft finish.
Batasiolo Gavi di Gavi DOCG ($13). From 100% Cortese only from hill vineyards centered around the village of Gavi, near the Ligurian Appennines,  on the banks of the Lemme river in the province of Alessandria.     Delicate, straw-yellow with strong green reflections, the nose is fragrant and fruity  with citrus and minerality. Very buttery yet dry on the palate with aromas of  apples and melons, this is an  elegant wine with a fabulous acidity and a refreshingly clean finish.   Gavi di Gavi must be enjoyed chilled and young and is ideal as aperitivo, with antipasti, pasta and seafood sauces, especially Linguine with clam sauce or fried fish .
piemonte_rose_s_aBatasiolo  Piemonte Rosé DOC ($18) is a blend of 80% Barbera 15% Dolcetto 5% Nebbiolo. “The barbera for a good acidity, dolcetto for the softness and nebbiolo for its tannins,” revealed Mr. Dogliani. The hand –harvested grapes are grown on the hills which spread out along both the right and the left side of the Tanaro river  the hills of Roero and the foothills of Langhe area. Each varietal  goes separately through crio-skin maceration then fermentation at controlled temperatures for 8-12 days before they are blended to a beguiling rose color.  The wine is dry, aromatic and stands up to any type of food.  The floral and fruity nose belies the seriousness of the wine on the palate despite hints of fresh red fruits and a good acidity. Fresh and well-balanced  it is great as an aperitif on its own or with any food from appetizers and pastas to fish and meat.
The dinner at Cioppino, the restaurant at the Ritz Carlton Key Biscayne, continued with Chardonnay Morino DOC 2010 -  paired with Duck Breast Carpaccio, Barbera d’Alba Sovrana DOC 2009  paired with Polenta e Funghi; Barbaresco 2008 DOCG paired with risotto e Pancetta; then Barolo DOCG 2008 and Barolo Cerequio 2004 DOCG paired with Lamb Ossobuco and gremolata, followed by a light, aromatic and delightful – 5.5% alcohol content - Moscato d'Asti Bosc Dla Rei DOCG 2012  with dessert.
Batasiolo is the largest family-owned producer in the region with over 5 million bottles per year  50% still and 50% sparkling wine. It is responsible for 10% of the total production of Barolo in the country. Fiorenzo, who comes from a family of eight brothers and sisters at a time when the more hands there were the more prosperous a family could be, never hesitates to train and incorporate  the younger generation in the family business.
Needless to say that Fiorenzo Dogliani’s passion and knowledge kept him going and his strength grew with his desire to share the superb Batasiolo wines grew with each wine that was served.




Add comment

Security code

Food & Wine Talk Radio

Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
  twitter facebook

Wine On Harvest Moon-Spirits, Spells & American Lore, Sat 10/24, with Veronica Litton,Crown Wine & Spirits, Chef Julia Ning, Station 5 Table and Bar  


Chef Scott Conant: Scarpetta


Mark Schatzker, author of The Dorito Effect, The Surprising New Truth About Food and Flavor


Elizabeth Minchilli, author of  Eating Rome: Living the Good Life in the Eternal City.  


Cindy Hutson,chef/owner, Ortanique and Zest, author of From the Tip of My Tongue


Lidia Batianich, celebrity chef, TV host, author and restaurateur 







ad michelle.jpeg
Miami's Community Newspapers




Home   Advertise   Subscribe   Privacy Policy   About Us   Contact Us   Copyrights

©The South Florida Gourmet
5410 Alhambra Circle, Coral Gables, FL 33146
Tel: 305-975-1425 

Web Site By: ExitosEmpresariales.com


RocketTheme Joomla Templates