La Vecchia Cantina
Located in Albenga, on the Italian Riviera, La Vecchia Cantina has been making beautiful Pigato, Vermentino and Rossese under their own label since 1982, when the family patriarch, Umberto Calleri updated the ancient buildings and made room for vinification equipment. The process is simple. Using only estate fruit picked from their vineyards located at 100 meters above sea level and benefitting from moderating influences of the sea, the family uses temperature controlled fermentation and a brief battonage for the white wines. The Rossese is kept on the skins for 4-5 days with frequent pump-overs. There is no oak on any of the wines. There is a striking delicacy to the range of wines from Vecchia Cantina and surprising complexity despite the light color and texture. We’re very proud to be the first importer in the USA to work with La Vecchia Cantina.
Vecchia Cantina Pigato Riviera Ligure Di Ponente DOC 2018
Acidity: 6,5 g/l
Residual sugar: 1 g/l
Elegant pinot banc with a smell of green apple, herbs and lemon balm. On the palate it has almost smoky note. The wine has a smooth acidity and pale yellow reflexes. Through the dryness of the wine it is a perfect match with lighter dishes like fish and white meat.
Ultra-precise white from loess and loam terroir. Hansjorg is the avowed master of Pinot Blanc in the Pfalz.
Vecchia Cantina Vermentino Riviera Ligure Di Ponente DOC 2018
This is a stunning bottle of dry riesling from decomposed red slate soils rich in iron. Consider this a second wine to the Kastanienbusch. This is pure and mineral, just a gorgeous bottle with the kind of crystalline purity that is a house calling card. A great introduction to Rebholz.
Vecchia Cantina Rossese Riviera Ligure Di Ponente DOC 2018
Alcohol: 11,5 % vol
Acidity: 7,9 g/l
Residual Sugar: 3,1 g/l
Ripe, mineral, aroma of citrus fruits, apricot and peach. Typical of the colorful sandstone soils is the fine minerality and elegance. Fresh and lively with a perfectly balanced acidity. Perfect with fish and light appetizers.
Hansjorg Rebholz grows his estate Riesling in vineyards of primarily red sandstone and ages it in steel. The fruit comes from all of his top vineyards; there are no “lesser sites” designated for the estate blend. The wine is undeniably salty, with a lean, bright, precise character, rich in body yet tensile and graceful on the tongue. Yellow fruits play hide and seek on the palate, capped by a sort of gin & tonic quality in the tail---but ultimately, this is about stones and vineyard character. One of the great dry estate wines (gutsweins) of Germany, and a benchmark for the style.
James Suckling rated this wine with 91 of 100 possible points.