Viansa Winery & Italian Marketplace, America’s premier producer of Italian varietal wines, today announced the release of its fresh new 2002 harvest wine Primo Rosato.
A light red wine, Primo Rosato follows the tradition of some European countries that produce a wine each autumn fermented and bottled within weeks of the harvest. These fresh, fruity wines capture the essence of the grapes they contain. Primo Rosato, a unique blend of Primitivo and Merlot grapes, captures the fresh flavors of Sonoma Valley fruit and Viansa’s unique Italian heritage. The wine will be released each November to commemorate the harvest.
“During the harvest, it’s the winemaker’s obligation to taste every wine multiple times, day in and day out,” says Viansa Winemaker Derek Irwin. “At the end of the day my hands are purple and my tongue is worn out. This fresh and delicious wine is a great departure from the weight of the tannins and acids that our more traditional red wines develop as they proceed through fermentation.”
Viansa’s Primo Rosato is designed to celebrate the harvest and it should be opened and enjoyed immediately as a wonderful aperitif with family and friends this holiday season.
About Viansa Winery & Italian Marketplace
Founded in 1989 by Sam and Vicki Sebastiani with a vision to become a Taste of Tuscany in California Wine Country, Viansa Winery & Italian Marketplace is now America’s premier producer of Italian varietal wines. Their limited production is not available in stores or restaurants.
Viansa is a unique destination winery. Their Tuscan Italian Villa located within an olive grove atop a hill in Southern Sonoma Valley overlooks the Viansa waterfowl preserve and vineyards. Tastings are set in an ambience of Italian murals and massive beams. Whether you experience a personal tasting, a formal or picnic luncheon, wedding or business event, the Viansa experience is truly a splendid Taste of Tuscany.
There were thirty-xix wineries, entering 243 wines in 30 different categories. This was the largest number of entries and varietals in the 21-year history of the competition. The Vinifera Wine Growers Association has earned a nation-wide reputation based on the excellence of their tasting panels. The judging panels included distinguished wine writers, sommeliers and retailers and was lead by Gordon W. Murchie, Director and Fredric D. Butcher, Chairman. Also serving on the panel were such noted wine critics as Michael Franz, Washington Post; David McIntyre, New York Times Online; Mary Wastor-Delauder, Sommelier of Lansdowne Resort, Bob Luskin, Bell Liquor & Wine Shoppe; Tomas E. Casmay, President Classic Wines; David Michael Tilch, Silesia Liquors; and Peter J. Repole, Kendall-Jackson Wine Estates; among many others.
The 2001 Chardonnay is Veramar Vineyard’s first release, also a gold medal winner at the 2002 Virginia Governors Cup. Veramar Vineyard 2001 Chambourcin also won the Bronze at the 21st Annual Vinifera Wine Competition and the 2002 Virginia Governors Cup.
The Bogatys said, “Calling all wine aficionados! Forget French or Napa and Sonoma. Instead, reach for the wines that embody old world hospitality and that symbolizes that Virginia style, Veramar Vineyard wines.” Also, Jim Bogaty, said”, Veramar Vineyard, wants folks to enjoy the total vineyard experience and offers additional events such as “ The Music in the Night” concert series beginning August 24th, with Stella and the Stanleys. The band has a great sound and performance style that earns them consistent rave reviews and referrals for their ROCK & ROLL music repertoire of hits from the 50’s to the 90’s.”
Special thanks to the many people who go unmentioned and have worked to make this dream become a reality. In team spirit, we share the honor of being awarded the Medals, with John Delmare at Rappahannock’s Cana Cellars.
A number of different types of wine can be made and not all of them have to be made from grapes or fruit. Mead wine is one such wine and it is made from honey, it also happens to be one of the oldest forms of wine and it is known also known as honey wine. It is primarily made from three main ingredients and these are honey, yeast and water. The yeast is natural and comes from the version which is known as wild yeast. In modern times these wines are made much more like other versions of wines but they tend to have longer fermenting times and the yeast is used in order to speed up the process. This ancient beverage also comes along with a number of other traditions, one of such traditions comes from the term honey moon which actually refers to an ancient tradition where a couple would take honey wine for a month after marriage because it was believed that it would help them give birth to sons.
At a certain time, people who made mead wine were skilled and specially trained men. The art of such winemaking was also a closeted and respected process, so much so that people who made wines in ancient times were considered very important persons.
For those who wish to change the flavor of their mead, certain things can be added in order to change the flavor. If spices are added to the mix, the name changes to metheglin. What this word means is medicinal liquor and the etymology comes from the welsh language. This name was given because spices and herbs in ancient times were known to cure medical problems and honey wine was used along with the mixture because it didn’t freeze during the cold winters.
Certain people added fruit to their honey wine and called it melomel. This helped these people make their fruit last much longer in summer when such fruit was usually prone to rot. In winter spices would be added and then warmed in order to create a winter delight. If medicinal purposes were intended, lavender or chamomile would be added. In order to spice everything up properly cinnamon or nutmeg would also be added too. Certain fruits were used and mixed along with the honey wine and these fruits included strawberries as well as blackcurrants. If the honey was required to be stronger tasting, more honey was used and the mix was called sack instead. Slavs from the East made honey wine and it tended to come with much more alcohol and they called their version Medovukha. It was much more like vodka with some honey mixed with it. One more type of mead was called Pyment and it was a mixture of honey wine as well as grapes. If white grapes were used in the mix, it was called white mead instead.
Different types of honey were used to make these wines and they all tended to depend on the place were a person usually lived. This honey could either be light colored with a light taste or as dark as buckwheat honey with a heavier taste but regardless, they all tended to result in very good honey wine.
Nobody goes into winemaking aiming to fail; everyone wants their first winemaking effort to be a success. It is common knowledge within the winemaking community that you just don’t choose to make your own wine for the sheer fun of it. You do it because you want to make great quality wine that you can enjoy as well. This is one good reason why it is essential to understand the foundations of winemaking and these are a few things which if done well, will help anyone seeking to create a good wine, succeed in making one which tastes as excellent as possible.
If you are making wine, it is important to make sure that you have properly sanitized equipment. This is much more than simply cleaning your winemaking equipment and a number of special solutions can be used to accomplish this task. You will have to ensure that no strains or bacteria, wild mold or anything else of that nature is present on your equipment and this is even after you have cleaned everything out. The reason why focus is placed on having clean equipment is that equipment that is unclean affects the fermentation process. Anything which is even slightly unclean can easily affect the process of fermentation. If you keep everything as clean as possible, then your wine can last for a long number of years.
You should ensure that your recipe for making wine is a foolproof one; you shouldn’t simply take notes from someone who says that they are experts of making wine. If you want to create a good wine, especially as a beginner, you should ensure that you start out your winemaking with a great recipe. You can find all these recipes on many websites that are exclusively devoted to the topic of winemaking.
Something else that will have to be sorted out if you have really decided to make wine is the purchase of a hydrometer. These devices aren’t that expensive and a number are available for around ten dollars or so. They may be cheap but the service they provide is invaluable to a lot of people. What this nifty device does is that it tells you the rate of progression of your fermentation process. It may also be used for the determination of the alcohol content present in your wine because it compares before and after figures of the fermentation process in order to supply you with the necessary data.
In order to make sure your fermentation process is working well, you have to ensure that the temperature is right. Usually, the best temperature range which wine can be fermented in is around 70 to 75 degrees. Anything above this and your wine will ferment too rapidly resulting in a wine with poor taste. Anything below this said temperature range and your wine may either ferment too slowly or not ferment at all. A thermometer is another important necessity when fermenting wine.
Lastly, you should ensure that the wine isn’t exposed to too much air during the winemaking process. The presence of too much air will result in oxidation and white wine may change color and so will red wine too. It also affects the taste of the wine adversely.