{"title":"Back to Basics: Piedmont with Amy Ezrin","description":"","products":[{"product_id":"2023-luigi-giordano-langhe-nebbiolo-piedmont-italy","title":"2023 Luigi Giordano Langhe Nebbiolo, Piedmont, Italy","description":"\u003cp\u003eCertified Sustainable, Organic. 100% Nebbiolo. Soil is composed of laminated Sant’Agata Fossili marls mixed with silt. Maceration takes place for 15-20 days with regular pumpover to ensure fresh aromatics and good color. Malolactic fermentation takes place spontaneously in stainless steel tanks. After completing malolactic fermentation, the wine ages 1 year in cement and concrete tank. The wine is bottled in spring following a year in the cellar.\u003c\/p\u003e","brand":"Coeur","offers":[{"title":"Default Title","offer_id":52932944003437,"sku":"20751","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/5327\/0827\/files\/2023LuigiGiordanoLangheNebbiolo_Piedmont_Italy.jpg?v=1769118618"},{"product_id":"2024-la-miraja-ruche-di-castagnole-monferrato-docg-piedmont-italy","title":"2024 La Miraja Ruche di Castagnole Monferrato DOCG Piedmont, Italy","description":"\u003cp\u003e\u003cspan\u003eOrganic. 100% Ruché. Estate fruit from vineyards situated at 250 meters above sea level. 40% of this fruit comes from Majole, a high-density vineyard planted to Ruché in 1975 with southwest exposure; meanwhile, the remaining 60% comes from Santa Eufemia, another high-density parcel planted in 1992 with eastern exposure. Calcareous-red clay soils. 5,000 vines per hectare trained in the guyot style. Only 70 quintals per hectare harvested. Hand-harvested fruit is destemmed and then crushed by basket press into stainless-steel tanks, where it remains in contact with the skins for 10 days while native fermentation occurs. Following spontaneous malolactic fermentation, the wine rests in cement vessels for 3 months and then an additional 4 months in bottle prior to release.\u003c\/span\u003e\u003c\/p\u003e","brand":"Coeur","offers":[{"title":"Default Title","offer_id":53225548448109,"sku":"21491","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/5327\/0827\/files\/2024LaMirajaRuchediCastagnoleMonferratoDOCGPiedmont_Italy.jpg?v=1776781318"},{"product_id":"2024-angelo-negro-serra-lupini-roero-arneis-docg-italy","title":"2024 Angelo Negro Serra Lupini, Roero Arneis DOCG, Italy","description":"\u003cp\u003e\u003cspan\u003eOrganic. 100% Arneis. The battlehorse of the estate, this Roero Arneis comes exclusively from the unique sandy soils of central Roero. Despite being the entry-level cuvee of the estate, it is a single-vineyard \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ebottling. Hand harvested and ultimately 20% cryomacerated for 8-10 hours with malolactic fermentation being absent. Fermented in stainless steel tanks at 15-17 degrees and then matured in stainless steel tanks for minimum 4 months “sur lies” with “battonage”.\u003c\/span\u003e\u003c\/p\u003e","brand":"Coeur","offers":[{"title":"Default Title","offer_id":53225548611949,"sku":"21492","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/5327\/0827\/files\/2024AngeloNegroSerraLupini_RoeroArneisDOCG_Italy.jpg?v=1776781813"},{"product_id":"2023-burlotto-cantina-massara-verduno-pelaverga-piedmont-italy","title":"2023 Cantina Massara di Gian Carlo Burlotto Verduno Pelaverga Piedmont, Italy","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e100% Pelaverga Piccolo. Hailing from three vineyard sites in the village of Verduno: Silio (southeast at 280 m. a.s.l.), Campasso (east at 250-300 m. a.s.l.), and Neirane (east at 210 m. a.s.l.). Planted on chalky white, rather sandy soils. Utilizing the espalier training system with Guyot pruning, the vineyards range in age from 10 to 35 years old. The planting density is 4,200 vines per hectare and yields are 90 quintals per hectare. Harvested in mid-September. The grapes are crushed and left in contact with their skins for eight days in temperature-controlled, stainless-steel tanks in which temperatures are not allowed to exceed 25°C. Delicate pumpovers ensure that enough oxygen is introduced to ensure the must is well blended while stimulating the fermentative and enzymatic processes thus favoring the development of aromas.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Coeur","offers":[{"title":"Default Title","offer_id":53225609363821,"sku":"21493","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/5327\/0827\/files\/2023BurlottoCantinaMassaraVerdunoPelavergaPiedmont_Italy.jpg?v=1776782612"},{"product_id":"2020-luigi-giordano-asili-barbaresco-piedmont-italy","title":"2020 Luigi Giordano 'Asili' Barbaresco Piedmont, Italy","description":"\u003cp class=\"p1\"\u003e\u003ci\u003e\u003cmeta charset=\"utf-8\"\u003eOrigin: In the village of Barbaresco, the Asili Menzione Geografica Aggiuntiva, or MGA (indicating a registered vineyard). Vinification: Maceration for 20-25 days in temperaturecontrolled, stainless-steel tanks with regular pumpover. Malolactic fermentation continues in stainless-steel tanks. Ageing: The wine ages at least 18-14 months in large, 25- 50HL, Slavonian-oak barrels averaging 25 years old.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e\u003cmeta charset=\"utf-8\"\u003eAsili may be the most reputable and sought-after vineyard of Barbaresco. It is a vineyard that gives us some of the best wines in the appellation. The reasons for its worldwide fame are linked to its unique geological composition within the town of Barbaresco: Light-gray Sant’Agata Fossili marls mix with sandy deposits to generate wines of the utmost fineness and elegance.\u003c\/i\u003e\u003c\/p\u003e","brand":"Coeur","offers":[{"title":"Default Title","offer_id":53248765067629,"sku":"21631","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/5327\/0827\/files\/2020LuigiGiordano_Asili_BarbarescoPiedmont_Italy.jpg?v=1776961756"},{"product_id":"2019-cantina-massara-di-gian-carlo-burlotto-massara-barolo-piedmont-italy","title":"2019 Cantina Massara di Gian Carlo Burlotto  'Massara' Barolo Piedmont, Italy","description":"\u003cp class=\"p1\"\u003e\u003ci\u003eThis is a pre-order item expected to arrive early May 2026.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003e\u003cmeta charset=\"utf-8\"\u003eGEOLOGICAL AREA: historic vineyard of the winery located and nearly a monopole in the municipality of Verduno at 265m a.s.l. The Massara vineyard was the first to be replanted completely by Andrea Burlotto in 1970. The soils are chalky-white, a mix of clay, limestone, and mineral chalks. Long called one of the “sorí d’la matin” by Langhe growers, the vineyard enjoys perfect south-southeast exposure, ensuring maximum sunlight while sparing the vineyard the hottest hours of the afternoon sun. VINEYARD: we use the espalier training system with Guyot pruning. The vineyard is 50 years old and consists of 4,000 vines. It has a yield of 75 quintals per hectare. Harvest in mid-October. VINIFICATION: it is carried out, in full respect of tradition, with long macerations of the pomace and delicate pumping over for light oxygenation, to ensure maximum extraction of the polyphenols. Alcoholic fermentation lasts 18 – 20 days in temperature-controlled, stainless-steel tanks at a temperature of 28°C. AGING: in Slavonian oak barrels (50hl) for 36 months. BOTTLING: racked from the barrels, the wines are bottled in the hottest summer months to avoid the risk of oxidation, which is more likely to occur at cold temperatures. This usually takes place between June and July. The bottles are then kept lying down at 16 C° for at least four months before being released.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Coeur","offers":[{"title":"Default Title","offer_id":53248784531821,"sku":"21632","price":67.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/5327\/0827\/files\/2019CantinaMassaradiGianCarloBurlotto_Massara_BaroloPiedmont_Italy.jpg?v=1776962001"},{"product_id":"2023-la-miraja-freisa-dasti-doc-piedmont-italy","title":"2023 La Miraja Freisa d'Asti DOC Piedmont, Italy","description":"\u003cp class=\"p1\"\u003e\u003ci\u003eThis is a pre-order item expected to arrive early May 2026.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBackground: An offspring of Nebbiolo, Freisa was historically used to augment the already noble structure of Nebbiolo wines thanks to the former’s thick skin. Resistant to disease, the grape was often planted in less desirable spots, but when planted in optimal positions in the Asti province, Freisa wines sing. The grape variety’s name comes from the Latin fresia, meaning strawberry, and one sip makes this association clear. Vineyard: Estate fruit from the Majole vineyard situated 250 meters above sea level. Southwest exposure. Calcareous-red clay soils. These vines were planted in 2006 with 5,000 vines per hectare trained in the guyot style. Only 70 quintals per hectare harvested. Vinification: Hand-harvested fruit is destemmed and then crushed by basket press into stainless-steel tanks, where it remains in contact with the skins for 10 days while native fermentation occurs. Following spontaneous malolactic fermentation, the wine rests in tank for 3 months and then an additional 4 months in bottle prior to release.\u003c\/p\u003e","brand":"Coeur","offers":[{"title":"Default Title","offer_id":53248792625517,"sku":"21633","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/5327\/0827\/files\/2023LaMirajaFreisad_AstiDOCPiedmont_Italy.jpg?v=1776961899"},{"product_id":"2024-mandirola-derthona-timorasso-colli-tortonesi-piedmont-italy","title":"2024 Mandirola 1913 Derthona Timorasso, Colli Tortonesi, Piedmont, Italy","description":"\u003cp class=\"p1\"\u003e\u003ci\u003eThis is a pre-order item expected to arrive early May 2026.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eGrape variety: Timorasso 100% Location: southwest facing slopes, 300 m a.s.l. Soil type: clay over grey limestone Growing system: Guyot with a plant density of 4.000 p\/ha. Age of vines: around 30 years Yield: 6.000 kg\/hectare Harvest time: from end of September to the beginning of October. The grapes are picked by hand into baskets and transferred directly to the cellar. Processing: gentle grape pressing, temperature controlled fermentation and refinement on fine lees for at least 12 months. Alcohol: a grading of 13-14% per volume.\u003c\/p\u003e","brand":"Coeur","offers":[{"title":"Default Title","offer_id":53248806453613,"sku":"21634","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/5327\/0827\/files\/2024Mandirola1913DerthonaTimorasso_ColliTortonesi_Piedmont_Italy.jpg?v=1776961804"},{"product_id":"2024-giacometto-erbaluce-di-caluso-piedmont-italy","title":"2024 Bruno Giacometto, Erbaluce di Caluso, Piedmont, Italy","description":"\u003cp class=\"p1\"\u003e\u003ci\u003eThis is a pre-order item expected to arrive early May 2026.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTraining style: Pergola Canavesana Vines per hectare: 2000-2500 Elevation: 300-350 meters Variety: 100% Erbaluce Yield: 11,000 kg\/ha Enologists: Dr. Gianfranco Cordero \u0026amp; Dr. Gianpiero Gerbi Agronomist: Bruno Giacometto Technique Erbaluce di Caluso DOCG is made from 100% Erbaluce grapes. In 1977, when he was 16, Bruno convinced his father Giuseppe to vinify Erbaluce using only natural yeasts and without skin contact, which stood in stark contrast to the common approach of producers in the zone who left the must to ferment on the skins. This innovative style of Erbaluce was bright, fresh, and different from anything the winery had produced theretofore. Today, the harvested bunches are placed in ventilated crates and stored for 4-5 days at 39° F, a process known as pre-cryomaceration. These crates enable the cold air to chill all the bunches without the occurrence of condensation. Pre-cryomaceration results in wines with a fresh fruit profile that are rounder, more balanced, and notably ageworthy. It also empowers Bruno to make minimal sulfur additions. The chilled grapes are pressed in a pneumatic tank and left in contact with the skins for 12-24 hours. Afterward, the whole-berry grapes are pressed gently but continuously in order to achieve a cleaner must\u003c\/p\u003e","brand":"Coeur","offers":[{"title":"Default Title","offer_id":53248822935917,"sku":"21635","price":27.0,"currency_code":"USD","in_stock":false}]}],"url":"https:\/\/leonandsonwine.com\/collections\/back-to-basics-piedmont-with-amy-ezrin.oembed","provider":"Leon \u0026 Son Wine and Spirits","version":"1.0","type":"link"}