A few thoughts after wrapping up Vinitaly wine fair.

The most important news is the foundation of PIWI Italia, the Italian branch of PIWI international, which brings together all the local associations that have been established in recent years. It is a fundamental step, which gives national recognition to resistant grape varieties and to the wines obtained from them.

In the occasion of a conference on the future of vineyards, held by Professor A. Scienza, the presidents of regional PIWI branches established the new association, and Prof. Marco Stefanini of FEM Trento (one of the top researchers on breeding and expert of resistant grape varieties) has been appointed as president.

Vinitaly has been a great occasion for all wine lovers to taste the new PIWI wines presented at the stands.

As one of the most representative wineries in this segment we presented six PIWI wines that obtained bothe praise and awards during last winter.

Stefania Belcecchi, communication expert and journalist at Civiltà del Bere, came to visit us, together with Sara Missaglia, a journalist from Lombardy and professional sommelier. Both of them are enthusiastic supporters of sustainable wines and natural breeding.

We have also presented Antonella Danzo’s new book (PIWI The Super-Sustainable Wines), which at the moment is the first book in Italian entirely dedicated to PIWI grapewine varieties and wines.

Lara Loreti, of the Il Gusto and La Stampa magazines, presented our El Masut as a PIWI Bordeaux Cut derived from Merlot Khorus, Khantus, and Cabernet Eidos grapes.

It is now a common opinion that there is no downsides in resistant varieties: good wines can be obtained from them, and every winery can make them as original as possible; the use of pesticides in the vineyard is highly diminished and all this has been broadly documented. Both chemical and organoleptic analysis of these wines show that they can be easily compared to the other traditional wines already on the market. The whole vine cultivation process is highly sustainable for the environment; since fewer mechanical interventions are made in the field, the CO2 impact is lowered, and the same can be said for the spraying of chemicals.

This was the first Vinitaly after the pandemic: the results in terms of the number of participants and their interest in our wines are surely encouraging.

January is the time of the year in which we plan the future and write down new projects and initiatives for our winery. But we also would like to look back at 2022 and take all the good things that are now pushing us towards the future.

Terre di Ger has been reinforcing its position as “resistant” winery thanks to the six Piwi Wines on the market. Rufini Bio Sparkling, a blend of Sauvignier Gris and Bronner, is the latest new entry to our wine selection. Our wines ratings have been growing the whole year gaining important awards in many wine contests. Mach Foundation’s PIWI Wines Contest, in San Michele all’Adige, awarded our Feltro Bianco 2021 as the best absolute wine, while Caliere Rosso 2020 has been awarded as top red wine. Our Caliere Rosso 2020 gained a Grand Gold Medal at the PIWI Wine Award International, while Arconi Bianco 2020 and Feltro Bianco 2020 both gained a Gold Medal in their categories. We look at all these awards with great satisfaction, because all these achievements keep bringing our winery to a new level and give continuity to our project.

Local wines from Friuli are still among our classics and keep getting good ratings. For example Refosco dal Peduncolo Rosso has been described by Il Golosario as distinctive of the “the balance between tannins and acidity with good aromatic ending.”

Good wines are the result of good work in the fields, where the vineyards are managed properly the whole year, starting from the very first spring buds. We are now certified Organic growers and are working toward the Integrated Production Standard (SQNPI) for our conventional vineyards. This is our response to the necessity of environmental protection and sustainable agriculture.

Our new, fully organic vineyards are taking shape in Feltre, in the Dolomites. After the Pinot Noir vineyard, we are now completing our farm with a new Solaris vineyard, the most famous PIWI variety suitable for mountain climate. Solaris kissed by the sun isPIWI International’s slogan. On San Fermo hill, in the village of Villaga, the sun shines and warms the whole farm’s 4 ha since early morning.

Solaris vines are vigorous, strong, and suitable to mountain climate. The vineyard planting layout is 2,80X1,20 m. The wine obtained from this grape variety is characterized by refined flower and fruit scent, tropical fruit and citrus aromas enriched by a pleasant acidity. 

We picked Solaris grape variety in order to complete our selection of resistant grape varieties ranging from white grape Bronner, Sauvigner Gris, Soreli, Sauvignon Kretos and  Sauvignon Rythos to red grape Merlot Khorus and Merlot Kanthus, Cabernet Eidos and Cabernet Prior.

Pinot Noir from the Dolomites is the most elegant and noble wine which could not be missing from our wine farm.  It is as if the sun kissing Solaris grapes went through Pinot Noir’s colour, whose clearnes is the most distinctive feature. The wine’s aromas include vegetable scents, mint and dill, red fruits such as cherry and strawberry. 

Step by step we will be telling you about flowering, ripening and harvest.

His majesty the resistant red wine, sweet and refined Merlot Khorus and Khantus and a special recipe designed to enhance its flavors. a Well Done! to Chef Ivana Frank and to her innovative and fresh combinations of tastes. Here is a special recipe to be kept in mind.

Steak And Sweet Potato Fries With Healthy Barbecue Sauce

INGREDIENTS
For two people

• 600 g sweet potatoes
• 2 sirloin steaks, 200 g each
• 1 tbsp cornflour
• 1 tsp salt
• Cooking oil
• Fresh parsley
• Salt and pepper to taste

For the barbecue sauce

• 120 g passata
• 2 tbsp soy sauce
• 4 tbsp maple syrup
• 1 level tsp Cajun spice mix

Peel the sweet potatoes, cut into large fries (approx. 1 cm thick by 8 – 10 cm long), then wash under cold water. Preheat the Tepan to 210 degrees. Place the wet fries in a bowl, add the cornflour and salt and shake well. Scatter the fries onto the Tepan, leaving a little room for the steaks. Place the steaks on the Tepan and, for medium, turn when 3 clear beads of pink-coloured juice have appeared on the steak’s surface. Wait for another 3 clear beads of juice to appear, then remove from the Tepan and leave to rest. Meanwhile, occasionally turn the fries. To make the sauce, add all the ingredients to a small pan and briefly bring to the boil. Done. The fries are ready when they are golden brown and soft in the middle. Season the steak with salt and pepper and serve with the sauce and fries. Garnish with chopped parsley.

This is one of the best expressions of a white wine obtained from resistant grape varieties. A true Friuli Region wine, coming from the territory. Soreli grapes, a strong and structured variety obtained from Tocai grape variety, are the main component of Limine. The Sauvignon Kretos grapes adds aromaticity and balance to the wine’s taste. Chef Ivana Frank has created the following recipe which wonderfully brings together taste and flavor both on the plate and on the nose.

Prawns on chinese vegetables with cashew nuts and coriander

INGREDIENTS:
Per due persone

• 400 g wild or organic prawns (cleaned and shelled)
• 2 peppers – red, approx. 300 g
• 150 g pak choi
• 1 small red onion
• 1 handful cashew nuts
• 7 tbsp soy sauce, 3 tbsp honey,1 tsp cornstarch
• Half a chilli pepper
• Fresh coriander to garnish

PREPARATION
Preheat the Tepan to 210 degrees. Cut the peppers into bite-size pieces, roughly chop the pak choi and slice the onions. Place in a bowl. Fry the vegetables until al dente (5 minutes). Meanwhile stir together the soy sauce, honey and cornstarch in a small bowl. Finely chop the chilli pepper and add. Season the prawns with salt and add to the vegetables together with the cashew nuts. Stir in well and deglaze with the sauce. Fry for another minute. Serve the vegetables on plates and place the prawns on top. Garnish with fresh coriander.

Discover more about Chef Ivana Frank’s recipes on BORA.com.
Discover more about our Limine Bianco obtained from resistant grape varieties.

PIWI wines obtained from resistant grape varieties are the best solution for echo-sustainability. They are new and modern wines, hybrids by nature and definition, with a bright future ahead.

Let’s start with Caliere Rosso, an elegant mid-structured red wine with red fruits scents, ideally paired both with meat and fish dishes.

Thanks to BORA’s chef Ivana Frank we have paired Caliere to a receipe that is able to express the best of the wine’s characteristics.

Radicchio with dry-cured grisons beef, walnuts and goat’s cheese

INGREDIENTS

For two people

• 250 g radicchio head
• 50 g dry-cured Grisons beef
• 50 g walnut kernels
• 80 g alpine goat’s cheese
  (or another firm goat’s cheese)
• 4 – 5 sprigs of parsley

For the dressing

• 200 ml rape seed oil
• 200 ml cider vinegar
• 1 level tsp pepper
• 1 level tsp salt
• 2 tbsp honey

PREPARATION

Preheat the Tepan to 200 degrees and drizzle with a little oil. Place on the dry-cured Grisons beef and fry until the slices are all crispy. Add the walnuts and fry briefly then remove from the Tepan. Meanwhile, remove the leaves from the radicchio, wash and tear into bite-size pieces. Whisk together all the ingredients for the dressing. Cut the goat’s cheese into cubes and roughly chop the parsley. Place the radicchio in a bowl and mix with the dressing. Garnish with the cheese, walnuts, crispy dry-cured Grisons beef and chopped parsley.

Find out more about Ivana Frank’s receipes on BORA.com.
Interested in Terre di Ger’s Caliere Rosso? Order it on our website.