This Week’s Tasting
“INDIGENOUS Selections is a highly-specialized import company owned by Giorgio Rivetti of La Spinetta. We represent a collection of carefully selected Italian wineries that produce the finest, most authentic Italian wines with an emphasis on competitive pricing and unparalleled customer support.
Our mission is to showcase some of Italy’s most captivating winemakers, specifically those who produce outstanding, terroir-driven wines from their respective regions. Our objective is to provide our customers, as well as Italian wine enthusiasts, wines that truly honor indigenous Italian grape varieties and Italian winemaking.
Italy has an important viticultural heritage and is home to thousands of native grape varieties. Our goal with the INDIGENOUS portfolio is to showcase these unique varietals, as well as the distinctive regional terroirs in which they thrive.”
“A native of Pittsburgh, Pennsylvania, Adam stumbled across an opportunity to relocate to Las Vegas where he landed an entry-level position at the highly reputable family owned Ferraro’s Restaurant. He eventually achieved the highest rank of General Manager and Wine Director for Ferraro’s 1,200 bottle award winning wine list.
In 2005, Adam met Giorgio Rivetti and would go on to visit Giorgio’s wineries, host La Spinetta winemaker dinners and happily feature and represent La Spinetta’s amazing wines on his list over many years.
In spring of 2011, Adam left Las Vegas to explore La Spinetta’s wineries and Italy to its full extent. He worked for the renowned Bistrot de Venise in Venice, explored many of Italy’s breathtaking regions, and then re-located to Terriciola, Tuscany, home of Giorgio Rivetti’s Casanova della Spinetta estate. It was at Casanova that Adam become intimately familiar with La Spinetta’s impressive philosophy of vineyard work and wine making.
Next Adam landed in Brooklyn, New York where he continued his career as a wine professional with Vias Imports. After one year of experience in sales with Vias, Giorgio and Adam would cross paths again and Adam became a member of the Indigenous Selections team.”
Bianca Vigna Prosecco NV
100% Glera. “Fermentation: Secondary fermentation in stainless steel tanks (cuvee close) at controlled temperature, with selected yeasts for a minimum of 60 days, followed by tartaric stabilization at low temperature. Color: Brilliant straw yellow with green reflections, fine perlage Bouquet: Remarkably fruity with notes of green apple and white stone fruits. Palate: Crisp green apple and pear fruit, pleasantly full and creamy Pairing: Perfect complement to a wide range of appetizers and starters such as bruschetta, salt and pepper calamari, asparagus frittata, prosciutto and melon or fig, as well as most seafood dishes, or for dessert with a fruit and cheese platter. Production: 8,333 cases.”
La Spinetta Vermentino 2013
100% Vermentino. “Fermentation: 3 months in stainless steel on the lees. Color: Light golden in color. Bouquet: Bouquet of citrus, rosemary and pine, scents of coastal water. Taste: Bright, refreshing and elegant on the palate brimming with fruit and floral notes adding minerals at the end. Notes of fresh apricot and white peach abound. The crisp acidity and long finish help show this wine’s wonderful Tuscan terroir. Pairing: Poultry, fish, and any type of appetizers. Production: 2,666 cases.”
Ciacci Piccolomini d’Aragona Toscana Rosso 2012
A blend of 85% Sangiovese, and 15% Merlot, Cabernet Sauvignon, and Syrah. “Fermentation: Fermented in stainless steel and glass concrete vats, with controlled temperatures. Aging: Aged for approximately 4-6 months in Slavonian oak barrels (Sangiovese) and American oak barrels (Merlot, Cabernet, Syrah). Tasting note: A fantastic value, the wine displays sweet cherry, red plum, flowers, leather, and a hint of dusty earth. The Merlot, Cabernet, and Syrah add plushness to the palate that nicely rounds out the Sangiovese. Production: 4,300 cases.” 90 Wine Spectator.
Ciacci Piccolomini Rosso di Montalcino 2013
100% Sangiovese. “Fermentation: Fermented in stainless steel and glass concrete vats, with controlled temperatures. Aging: Aged for 12 months in 20-85hl Slavonian oak barrels, then further in the bottle for at least 3 months. Tasting notes: Bright cherry and red berry fruits with notes of flowers, sweet and warm spices, followed by hints of leather and tobacco. Well-balanced with great structure and mild tannins. Production: 3,333 cases.”
E. Pira Chiara Boschis Dolcetto d’Alba 2014
100% Dolcetto. “Fermentation: Vinified using modern methods and automatic temperature control during fermentation with automated punch downs. Aging: 9 months in French oak barrels (third passage); 2-3 months in bottle. Tasting note: “Good bright, dark red. Tangy black cherry, crushed tart cherry, licorice and black pepper on the nose. Like a bracing fruit cocktail in the mouth, showing lovely texture and depth of flavor. Finishes with firm tannins and noteworthy persistence. Chiara Boschis told me she drops a good portion of her Dolcetto drop to enable the rest of the fruit to ripen early ‘before cool September nights ruin the crop’.” Stephen Tanzer, International Wine Cellar. Production: 358 cases.”
La Spinetta Langhe Nebbiolo 2011
100% Nebbiolo. “Fermentation: Fermentation of grapes for 7-8 days at controlled temperature, malolactic fermentation in French oak. Ageing: Entirely in medium toasted French oak for 12 months. Color: Defined, vibrant red. Bouquet: Sweet, open bouquet leads to dark red fruit, mint, spices and licorice in this dazzling, nuanced Nebbiolo. Taste: A wine all about detail and understated finesse, it boasts breathtaking purity in its fruit and fabulous overall balance. A textured, finely-knit finish leaves a lasting impression. Evolution: 15 years. Pairings: grilled and elaborate red meat and wild game. Production: 208 cases.”