Notice (8): Undefined index: News [APP/Plugin/News/View/News/index.ctp, line 21]
Code Context
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			'title' => 'Wines of Georgia Trade & Press Tasting 2023',
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			'teaser' => 'Save the date: Tuesday 23rd May',
			'content' => '<p>&nbsp;</p>
<p>Tuesday 23rd May</p>
<p>From 11 am until 5 pm</p>
<p>Phonica Records, 51 Poland St, London, W1F 7ND</p>
<p>&nbsp;</p>
<p>We are excited to announce that we will be exhibiting at the upcoming Wines of Georgia Trade &amp; Press Tasting 2023.</p>
<p>This is a fantastic opportunity to discover and taste some of the finest wines from Georgia, a country rich in history and winemaking traditions.</p>
<p>Plus, you'll get to meet Levan Chychynadze, the Winemaker and Owner of Tiko Estate, who'll be joining us in London just for this event!</p>
<p>Don't miss out on the chance to meet Tiko Estate in person and taste their range with us.</p>
<p>We hope you will join us for this special occasion and indulge in the flavors of Georgia.&nbsp;</p>
<p>&nbsp;</p>
<p>Follow @GeorgianWineUK for updates!</p>',
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			'title' => 'Abruzzo: The Great Divide',
			'slug' => 'abruzzo-the-great-divide',
			'teaser' => 'High praise for Cataldi Madonna from Eric Guido in his latest article on Abruzzo via Vinous.',
			'content' => '<p>&nbsp;</p>
<p><strong><a href="https://vinous.com/articles/abruzzo-the-great-divide-oct-2022">Abruzzo: The Great Divide</a></strong></p>
<p><strong>By Eric Guido</strong></p>
<p><strong>October 2022</strong></p>
<p>&nbsp;</p>
<p>&ldquo;Speaking of terroir in Abruzzo, the drastic difference that I witnessed when driving from Loreto Aprutino (think Valentini, De Fermo and Torre Dei Beati) to Ofena in the Tirino Valley (home of Cataldi Madonna) was eye-opening. Only 45 minutes by car, yet over a mountain away, the gentle hills of Loreto Aprutino and Cognoli give way to mountain scrub, firs and packs of wolves before descending toward the hillside town of Ofena on a highway that could easily be used as the location of a high-speed chase in any upcoming James Bond flick. This is known as &ldquo;Abruzzo&rsquo;s Oven&rdquo;. As you can imagine, the valley floor is one of the warmest locations by day, yet with drastic diurnal shifts due to the surrounding mountains, as much as 20 degrees, which help to keep the vines healthy. In addition, the higher-clay content in the soils aids in retaining water. Cataldi Madonna remains one of the most dependable houses for Montepulciano, which has a richness and depth of fruit that has to be tasted to be believed. This is the mark of terroir, as the wines are matured in all-neutral vessels. Cataldi Madonna has also taken Pecorino to a very serious level. A total of three different bottlings, each one from a more rigorous selection of their older vines and those planted more recently through massal selection. Back to the Montepulcianos&hellip;the average consumer would assume these couldn&rsquo;t age well due to how enjoyable they are in their youth; however, this critic was wowed by a number of mature bottles tasted at the estate.&rdquo;</p>
<p>&nbsp;</p>
<p><strong>2021 Pecorino Giulia &ndash; 91 points</strong></p>
<p>The 2021 Pecorino Giulia impresses with a stunning mix of candied lime, crushed green apple and fresh mint. This is packed full of savory mineral tones and zesty acids that create a sizzling of spicy tension on the palate. There&rsquo;s a sweet and sour citrusy interplay that lasts impossibly long through the finale, like biting into a lemon pith followed by a healthy swig of juice. Very nice.</p>
<p>&nbsp;</p>
<p><strong>2019 Pecorino Supergiulia &ndash; 92 points</strong></p>
<p>The bouquet on the 2019 Pecorino Supergiulia balances confectionary richness with intense citrus concentration, complemented by gingery spice. It enters the palate silky and smooth, yet quickly reveals its power as tart orchard fruits cascade across a salty and crunchy core of minerals. The 2019 becomes perfumed and finessed through the finale, while leaving a pleasantly bitter twang that provides a nice punctuation to an already highly pleasurable experience. The Supergiulia is a selection in both the vineyard and then on the sorting table, which is refined in steel tanks on the fine lees for one year.</p>
<p>&nbsp;</p>
<p><strong>2020 Montepulciano d'Abruzzo Malandrino &ndash; 93 points</strong></p>
<p>The 2020 Montepulciano d'Abruzzo Malandrino gets an official &ldquo;wow&rdquo; from the first tilt of the glass as violets and lavender give way to crushed blackberries, blueberries and hints of sweet spice. This is elegance personified, with a juicy core of acidity that enlivens its near-velvety textures and wild berry fruits. It finishes lightly structured, concentrated and long yet perfumed, making the 2020 a pleasure today, but also capable of medium-term cellaring. This is another outstanding vintage of Montepulciano Malandrino which, for all of its depth, has been refined completely in stainless steel tank since the 2012 vintage.</p>
<p>&nbsp;</p>
<p><strong>2018 Montepulciano d'Abruzzo Toni &ndash; 93 points </strong></p>
<p>The 2018 Montepulciano d'Abruzzo Toni is dark and brooding, smoldering up from the glass with balsam herbs, black currants and hints of menthol. This is silky and opulent in feel with depths of mineral-tinged, red wild berries and sweet, inner herbal tones. It saturates the palate with soft tannins and a primary concentration of fruit, showing significantly more power than your typical 2018, yet also balance. Somehow, Cataldi Madonna has packed both near-term appeal but also the ability for a slow and steady evolution into this vintage of Toni. This is the only Montepulciano of the estate that is matured in wood as it is refined entirely in one twenty-five-hectoliter cask (the only barrel in the cellar).&nbsp;</p>
<p>&nbsp;</p>
<p><a href="https://vinous.com/articles/abruzzo-the-great-divide-oct-2022">Click here to read the full article and reviews ---&gt;</a></p>',
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<p>&ldquo;Hans Tschida is a sweet wine legend with very few peers. It&rsquo;s an enormous privilege to taste his world-class wines every year,&rdquo; said Tim Atkin MW, co-chair of the IWC, as he welcomed the Austrian winemaker onto the stage to collect his eighth Sweet Winemaker of the Year title.</p>
<p>&nbsp;</p>
<p><a href="https://www.internationalwinechallenge.com/Canopy-Articles/meet-the-sweet-wine-legend.html">Read more here &gt;&gt;&gt;</a></p>',
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			'title' => '“If a producer is not maniacal, he cannot make good wine” Luigi Cataldi Madonna',
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			'teaser' => 'The Wine Spectator's Roberto Camuto meets...
The Nutty Professor of Pecorino: The New Abruzzo',
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<div class="article__byline">
<p>&nbsp;</p>
<p>The Wine Spectator's Roberto Camuto meets...<br /><a href="https://www.winespectator.com/articles/the-nutty-professor-of-pecorino-the-new-abruzzo-part-3"><strong><span style="text-decoration: underline;">The Nutty Professor of Pecorino: The New Abruzzo</span></strong><br /><span style="color: #000000;"><br />By&nbsp;</span></a><a href="https://www.winespectator.com/authors/rcamuto">Robert Camuto<br /></a>Nov 2, 2021</p>
</div>
<div class="article__byline">&nbsp;</div>
</div>
<div class="article__body-content paywall">
<p>I thought I&rsquo;d met most of the eccentrics in Italian wine&mdash;the experimental outliers who&rsquo;ve made an impact by following some singular intuition, rare grape or other personal muse.</p>
<p>Then I met Luigi Cataldi Madonna in the hot, dry hills of Abruzzo. Charming and self-effacing, he proudly cackled in his smoker&rsquo;s rasp: &ldquo;I am the champion of all the crazies!&rdquo;</p>
<p>Cataldi Madonna, 65, is a philosophy professor at the University of L&rsquo;Aquila, in the stately mountain city still recovering from the deadly, devastating 2009 earthquake there. Twenty-one years ago, he was diagnosed with bipolar disorder, and he considers it a plus for his craft.</p>
<p>&ldquo;It&rsquo;s important for wine,&rdquo; he says with a laugh. &ldquo;If a producer is not maniacal, he cannot make good wine.&rdquo;</p>
<p>The son of a noble family in Ofena (pop. 500), Cataldi Madonna is known in central Italian winemaking for two things. First, he&rsquo;s been the foremost advocate of winemaking in the rugged foothills of the Tirino Valley, below the towering Gran Sasso massif, in an area nicknamed "Il Forno d&rsquo;Abruzzo&rdquo; (&ldquo;the oven of Abruzzo&rdquo;). Second, and perhaps more important, he was the region&rsquo;s first champion of Pecorino, the heirloom white grape that&rsquo;s taken off like a rocket in the 21st century.</p>
<p>A bit of historical context: Though the first pure Pecorino bottling is widely believed to be a 1990 vintage from&nbsp;<a href="https://www.winespectator.com/wine/search?submitted=Y&amp;scope=ratings&amp;winery=Cocci+Grifoni">Tenuta Cocci Grifoni</a>&nbsp;to the north in the Marche, that estate labeled the wine &ldquo;Colle Vecchio,&rdquo; after the vineyard. According to&nbsp;<a href="https://www.winespectator.com/articles/a-tour-of-italys-grapes-50534">Italian indigenous grape expert Ian d&rsquo;Agata</a>, the grape had several regional names and Cataldi Madonna was the first in Italy to print &ldquo;Pecorino&rdquo; on a wine label, with the 1996 vintage.</p>
<p>&ldquo;Now, everybody in the last 20 years here has planted Pecorino,&rdquo; says Davide Acerra, spokesperson for the Consorzio Tutela Vini d'Abruzzo, the regional wine organization. &ldquo;And Cataldi Madonna is a reference point. He was the first here.&rdquo;</p>
<p>Pecorino&rsquo;s boom has been fueled largely by the appeal of its name, which it shares with the beloved Italian sheep&rsquo;s milk cheese. The grape variety, according to local lore, derives its name from the&nbsp;<em>pecore</em>&nbsp;(sheep) that ate the vines' leaves during their summer passage to higher grazing grounds or the sheepherders who snacked on the grapes.</p>
<p>Cataldi Madonna took over the now century-old family wine estate in 1990, following in the footsteps of his father who was the first in the family to bottle&nbsp;<a href="https://www.winespectator.com/wine/search?submitted=Y&amp;scope=ratings&amp;winery=Cataldi+Madonna">Cataldi Madonna wines</a>&nbsp;in 1975.</p>
<p>&ldquo;My father was an architect, and he had no extra time,&rdquo; Cataldi Madonna says on a bright afternoon before harvest, as he walks down the narrow country road between the vineyards with his daughter Giulia, 28, and Tuscan consulting enologist Lorenzo Landi. &ldquo;I am a professor, so I had lots of time.&rdquo;</p>
<p>In his first year, Cataldi Madonna decided he wanted to find an alternative to the area&rsquo;s Trebbiano wines and discovered Pecorino at a vine nursery. The low-yielding grape&mdash;marked by high acidity, sugar levels and aromatics&mdash;was often used as a minor part of white blends.</p>
<p>To hear Cataldi Madonna tell it, he was wowed by the grape, and he immediately planted his first 2 acres in the vineyard called Frontone, which is next to his winery at 1,200 feet in altitude.</p>
<p>&ldquo;I didn&rsquo;t know how to manage it,&rdquo; Cataldi Madonna says, shrugging his whole frame. &ldquo;It&rsquo;s like when you fall in love&mdash;do you know how to manage it?&rdquo;</p>
<p>Cataldi Madonna made the first vintage, 1996, conducting basic fermentations in stainless steel. &ldquo;In the first years we made a disaster,&rdquo; he says. &ldquo;Everyone said it tasted like lemon soda! But 2,000 bottles&mdash;even if it's lemon soda&mdash;are not difficult to sell.&rdquo;</p>
<p>Over more than a decade, he experimented broadly. Between 2000 and 2007, he tried fermenting Pecorino in oak&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=barrique"><em>barriques</em></a>, but found those covered the aromas. &ldquo;It&rsquo;s not easy to balance all the aspects of Pecorino&mdash;the structure, acidity and aromatics,&rdquo; says Landi, who joined Cataldi Madonna as a consultant in 2003.</p>
<p>In the past decade, the two have settled on a method that involves a cryomaceration (a more extreme version of&nbsp;<a href="https://www.winespectator.com/glossary/show/id/maceration">cold maceration</a>&nbsp;that involves freezing the grapes to extract more flavor and other compounds) before pressing, followed by fermenting on&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=native+yeast">indigenous yeasts</a>&nbsp;and aging on&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=lees">lees</a>&nbsp;in steel tanks.</p>
<p>In 2019, Cataldi Madonna signed the estate over to his daughter Giulia, who studied viticulture and oversees production of Montepulciano d&rsquo;Abruzzo reds, deep-colored Cerasuolo d&rsquo;Abruzzo ros&eacute; and a Trebbiano d&rsquo;Abruzzo white from 75 acres of vineyards.</p>
<p>But Pecorino remains his obsession, and he hasn&rsquo;t loosened his grip on major decisions.</p>
<p>The winery now regularly makes a pair of Pecorinos under the geographical designation Terre Aquilane IGT: the entry-level Giulia Pecorino (86 points, $24 for&nbsp;<a href="https://www.winespectator.com/wine/detail/source/search/note_id/436235">the 2016 vintage</a>) and the harvest selection SuperGiulia Pecorino.</p>
<p>Every year, Cataldi Madonna vinifies the two original acres of Frontone Pecorino separately. But until now, he has only released one vintage as a separate cuv&eacute;e&mdash;the 2013 vintage.</p>
<p>&ldquo;The quality of the other years didn&rsquo;t please Luigi,&rdquo; says Landi. &ldquo;But 2020 was a good year and we may release it in 2023.&rdquo;</p>
<p>Ask anyone in Abruzzo what they think of Pecorino and they&rsquo;ll say it&rsquo;s a wine still being discovered.</p>
<p>&ldquo;It&rsquo;s in a state of change,&rdquo; says Cataldi Madonna, the philosophile. &ldquo;You see, Pecorino is not a closed argument.&rdquo;</p>
<p>&nbsp;</p>
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			'teaser' => 'For the seventh time running, Hans Tschida has been awarded Sweet Winemaker of the Year Award in the IWC! An amazing achievement for this talented producer. ',
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<p><a href="https://www.astrumwinecellars.com/producers/details/weingut-tschida-angerhof">Weingut Angerhof Tschida</a>&nbsp;is located in the quaint town of Illmitz on the right bank of Neusiedlersee, Eastern Austria. An area destined for the production of sweet wines with ideal growing conditions for the onset of Botrytis Cinerea or Noble Rot. Tschida is a master of his craft, consistently producing top-quality sweet wines of purity and varietal typicity. Astrum have been working with Hans for many years and we feel so honored to represent him in our portfolio!</p>
<p><strong><br /></strong></p>
<p><strong>&ldquo;Hans Tschida is a sweet wine legend. The consistency and quality of his wines are truly inspirational. It&rsquo;s a pleasure to taste them (blind) every year. He fully deserves this award, which he has (almost) made his own over the years. Many congratulations!"<br /></strong><strong>Tim Atkin MW</strong></p>
<p>&nbsp;</p>
<p>We are huge fans of these wines and we love introducing them to our customers, so if you haven't had the pleasure of tasting them before then don't be shy, let us know! We would be pleased to taste them with you.</p>',
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		'logged_in_only' => false,
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		'slug' => 'wines-of-georgia-trade-press-tasting-2023',
		'teaser' => 'Save the date: Tuesday 23rd May',
		'content' => '<p>&nbsp;</p>
<p>Tuesday 23rd May</p>
<p>From 11 am until 5 pm</p>
<p>Phonica Records, 51 Poland St, London, W1F 7ND</p>
<p>&nbsp;</p>
<p>We are excited to announce that we will be exhibiting at the upcoming Wines of Georgia Trade &amp; Press Tasting 2023.</p>
<p>This is a fantastic opportunity to discover and taste some of the finest wines from Georgia, a country rich in history and winemaking traditions.</p>
<p>Plus, you'll get to meet Levan Chychynadze, the Winemaker and Owner of Tiko Estate, who'll be joining us in London just for this event!</p>
<p>Don't miss out on the chance to meet Tiko Estate in person and taste their range with us.</p>
<p>We hope you will join us for this special occasion and indulge in the flavors of Georgia.&nbsp;</p>
<p>&nbsp;</p>
<p>Follow @GeorgianWineUK for updates!</p>',
		'date' => '2023-04-26',
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		'document_id' => null,
		'status' => true,
		'created' => '2023-04-04 09:10:00',
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		'object' => null,
		'object_id' => null,
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	'CreatedBy' => array(
		'password' => '*****',
		'id' => '9',
		'user_group_id' => '2',
		'uid' => '427621581',
		'avatar_id' => '3578',
		'email' => 'marketing@astrumwinecellars.com',
		'first_name' => 'Saba',
		'last_name' => 'Astrum Wine Cellars',
		'locale' => 'eng',
		'created' => '2012-11-01 13:56:44',
		'created_by' => '4',
		'modified' => '2022-06-27 12:23:38',
		'modified_by' => '9',
		'status' => '1',
		'name' => 'Saba Astrum Wine Cellars'
	),
	'ModifiedBy' => array(
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		'id' => '9',
		'user_group_id' => '2',
		'uid' => '427621581',
		'avatar_id' => '3578',
		'email' => 'marketing@astrumwinecellars.com',
		'first_name' => 'Saba',
		'last_name' => 'Astrum Wine Cellars',
		'locale' => 'eng',
		'created' => '2012-11-01 13:56:44',
		'created_by' => '4',
		'modified' => '2022-06-27 12:23:38',
		'modified_by' => '9',
		'status' => '1',
		'name' => 'Saba Astrum Wine Cellars'
	)
)
$k = (int) 0
$class = array(
	(int) 0 => 'item',
	(int) 1 => 'first',
	(int) 2 => 'border'
)
include - APP/Plugin/News/View/News/index.ctp, line 21
View::_evaluate() - CORE/Cake/View/View.php, line 935
View::_render() - CORE/Cake/View/View.php, line 897
View::render() - CORE/Cake/View/View.php, line 466
Controller::render() - CORE/Cake/Controller/Controller.php, line 954
Dispatcher::_invoke() - CORE/Cake/Routing/Dispatcher.php, line 192
Dispatcher::dispatch() - CORE/Cake/Routing/Dispatcher.php, line 160
[main] - APP/webroot/index.php, line 96

Notice (8): Undefined index: News [APP/Plugin/News/View/News/index.ctp, line 21]
Code Context
        }
        
        if ($record['News']['id'] == $item['News']['id']) {
$viewFile = '/var/www/vhosts/astrumwinecellars.com/httpdocs/live/app/Plugin/News/View/News/index.ctp'
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)
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			'title' => 'Wines of Georgia Trade & Press Tasting 2023',
			'slug' => 'wines-of-georgia-trade-press-tasting-2023',
			'teaser' => 'Save the date: Tuesday 23rd May',
			'content' => '<p>&nbsp;</p>
<p>Tuesday 23rd May</p>
<p>From 11 am until 5 pm</p>
<p>Phonica Records, 51 Poland St, London, W1F 7ND</p>
<p>&nbsp;</p>
<p>We are excited to announce that we will be exhibiting at the upcoming Wines of Georgia Trade &amp; Press Tasting 2023.</p>
<p>This is a fantastic opportunity to discover and taste some of the finest wines from Georgia, a country rich in history and winemaking traditions.</p>
<p>Plus, you'll get to meet Levan Chychynadze, the Winemaker and Owner of Tiko Estate, who'll be joining us in London just for this event!</p>
<p>Don't miss out on the chance to meet Tiko Estate in person and taste their range with us.</p>
<p>We hope you will join us for this special occasion and indulge in the flavors of Georgia.&nbsp;</p>
<p>&nbsp;</p>
<p>Follow @GeorgianWineUK for updates!</p>',
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			'image_id' => '3779',
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			'title' => 'Abruzzo: The Great Divide',
			'slug' => 'abruzzo-the-great-divide',
			'teaser' => 'High praise for Cataldi Madonna from Eric Guido in his latest article on Abruzzo via Vinous.',
			'content' => '<p>&nbsp;</p>
<p><strong><a href="https://vinous.com/articles/abruzzo-the-great-divide-oct-2022">Abruzzo: The Great Divide</a></strong></p>
<p><strong>By Eric Guido</strong></p>
<p><strong>October 2022</strong></p>
<p>&nbsp;</p>
<p>&ldquo;Speaking of terroir in Abruzzo, the drastic difference that I witnessed when driving from Loreto Aprutino (think Valentini, De Fermo and Torre Dei Beati) to Ofena in the Tirino Valley (home of Cataldi Madonna) was eye-opening. Only 45 minutes by car, yet over a mountain away, the gentle hills of Loreto Aprutino and Cognoli give way to mountain scrub, firs and packs of wolves before descending toward the hillside town of Ofena on a highway that could easily be used as the location of a high-speed chase in any upcoming James Bond flick. This is known as &ldquo;Abruzzo&rsquo;s Oven&rdquo;. As you can imagine, the valley floor is one of the warmest locations by day, yet with drastic diurnal shifts due to the surrounding mountains, as much as 20 degrees, which help to keep the vines healthy. In addition, the higher-clay content in the soils aids in retaining water. Cataldi Madonna remains one of the most dependable houses for Montepulciano, which has a richness and depth of fruit that has to be tasted to be believed. This is the mark of terroir, as the wines are matured in all-neutral vessels. Cataldi Madonna has also taken Pecorino to a very serious level. A total of three different bottlings, each one from a more rigorous selection of their older vines and those planted more recently through massal selection. Back to the Montepulcianos&hellip;the average consumer would assume these couldn&rsquo;t age well due to how enjoyable they are in their youth; however, this critic was wowed by a number of mature bottles tasted at the estate.&rdquo;</p>
<p>&nbsp;</p>
<p><strong>2021 Pecorino Giulia &ndash; 91 points</strong></p>
<p>The 2021 Pecorino Giulia impresses with a stunning mix of candied lime, crushed green apple and fresh mint. This is packed full of savory mineral tones and zesty acids that create a sizzling of spicy tension on the palate. There&rsquo;s a sweet and sour citrusy interplay that lasts impossibly long through the finale, like biting into a lemon pith followed by a healthy swig of juice. Very nice.</p>
<p>&nbsp;</p>
<p><strong>2019 Pecorino Supergiulia &ndash; 92 points</strong></p>
<p>The bouquet on the 2019 Pecorino Supergiulia balances confectionary richness with intense citrus concentration, complemented by gingery spice. It enters the palate silky and smooth, yet quickly reveals its power as tart orchard fruits cascade across a salty and crunchy core of minerals. The 2019 becomes perfumed and finessed through the finale, while leaving a pleasantly bitter twang that provides a nice punctuation to an already highly pleasurable experience. The Supergiulia is a selection in both the vineyard and then on the sorting table, which is refined in steel tanks on the fine lees for one year.</p>
<p>&nbsp;</p>
<p><strong>2020 Montepulciano d'Abruzzo Malandrino &ndash; 93 points</strong></p>
<p>The 2020 Montepulciano d'Abruzzo Malandrino gets an official &ldquo;wow&rdquo; from the first tilt of the glass as violets and lavender give way to crushed blackberries, blueberries and hints of sweet spice. This is elegance personified, with a juicy core of acidity that enlivens its near-velvety textures and wild berry fruits. It finishes lightly structured, concentrated and long yet perfumed, making the 2020 a pleasure today, but also capable of medium-term cellaring. This is another outstanding vintage of Montepulciano Malandrino which, for all of its depth, has been refined completely in stainless steel tank since the 2012 vintage.</p>
<p>&nbsp;</p>
<p><strong>2018 Montepulciano d'Abruzzo Toni &ndash; 93 points </strong></p>
<p>The 2018 Montepulciano d'Abruzzo Toni is dark and brooding, smoldering up from the glass with balsam herbs, black currants and hints of menthol. This is silky and opulent in feel with depths of mineral-tinged, red wild berries and sweet, inner herbal tones. It saturates the palate with soft tannins and a primary concentration of fruit, showing significantly more power than your typical 2018, yet also balance. Somehow, Cataldi Madonna has packed both near-term appeal but also the ability for a slow and steady evolution into this vintage of Toni. This is the only Montepulciano of the estate that is matured in wood as it is refined entirely in one twenty-five-hectoliter cask (the only barrel in the cellar).&nbsp;</p>
<p>&nbsp;</p>
<p><a href="https://vinous.com/articles/abruzzo-the-great-divide-oct-2022">Click here to read the full article and reviews ---&gt;</a></p>',
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<p>&ldquo;Hans Tschida is a sweet wine legend with very few peers. It&rsquo;s an enormous privilege to taste his world-class wines every year,&rdquo; said Tim Atkin MW, co-chair of the IWC, as he welcomed the Austrian winemaker onto the stage to collect his eighth Sweet Winemaker of the Year title.</p>
<p>&nbsp;</p>
<p><a href="https://www.internationalwinechallenge.com/Canopy-Articles/meet-the-sweet-wine-legend.html">Read more here &gt;&gt;&gt;</a></p>',
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			'title' => '“If a producer is not maniacal, he cannot make good wine” Luigi Cataldi Madonna',
			'slug' => 'if-a-producer-is-not-maniacal-he-cannot-make-good-wine-luigi-cataldi-madonna',
			'teaser' => 'The Wine Spectator's Roberto Camuto meets...
The Nutty Professor of Pecorino: The New Abruzzo',
			'content' => '<div class="article__body-info">
<div class="article__byline">
<p>&nbsp;</p>
<p>The Wine Spectator's Roberto Camuto meets...<br /><a href="https://www.winespectator.com/articles/the-nutty-professor-of-pecorino-the-new-abruzzo-part-3"><strong><span style="text-decoration: underline;">The Nutty Professor of Pecorino: The New Abruzzo</span></strong><br /><span style="color: #000000;"><br />By&nbsp;</span></a><a href="https://www.winespectator.com/authors/rcamuto">Robert Camuto<br /></a>Nov 2, 2021</p>
</div>
<div class="article__byline">&nbsp;</div>
</div>
<div class="article__body-content paywall">
<p>I thought I&rsquo;d met most of the eccentrics in Italian wine&mdash;the experimental outliers who&rsquo;ve made an impact by following some singular intuition, rare grape or other personal muse.</p>
<p>Then I met Luigi Cataldi Madonna in the hot, dry hills of Abruzzo. Charming and self-effacing, he proudly cackled in his smoker&rsquo;s rasp: &ldquo;I am the champion of all the crazies!&rdquo;</p>
<p>Cataldi Madonna, 65, is a philosophy professor at the University of L&rsquo;Aquila, in the stately mountain city still recovering from the deadly, devastating 2009 earthquake there. Twenty-one years ago, he was diagnosed with bipolar disorder, and he considers it a plus for his craft.</p>
<p>&ldquo;It&rsquo;s important for wine,&rdquo; he says with a laugh. &ldquo;If a producer is not maniacal, he cannot make good wine.&rdquo;</p>
<p>The son of a noble family in Ofena (pop. 500), Cataldi Madonna is known in central Italian winemaking for two things. First, he&rsquo;s been the foremost advocate of winemaking in the rugged foothills of the Tirino Valley, below the towering Gran Sasso massif, in an area nicknamed "Il Forno d&rsquo;Abruzzo&rdquo; (&ldquo;the oven of Abruzzo&rdquo;). Second, and perhaps more important, he was the region&rsquo;s first champion of Pecorino, the heirloom white grape that&rsquo;s taken off like a rocket in the 21st century.</p>
<p>A bit of historical context: Though the first pure Pecorino bottling is widely believed to be a 1990 vintage from&nbsp;<a href="https://www.winespectator.com/wine/search?submitted=Y&amp;scope=ratings&amp;winery=Cocci+Grifoni">Tenuta Cocci Grifoni</a>&nbsp;to the north in the Marche, that estate labeled the wine &ldquo;Colle Vecchio,&rdquo; after the vineyard. According to&nbsp;<a href="https://www.winespectator.com/articles/a-tour-of-italys-grapes-50534">Italian indigenous grape expert Ian d&rsquo;Agata</a>, the grape had several regional names and Cataldi Madonna was the first in Italy to print &ldquo;Pecorino&rdquo; on a wine label, with the 1996 vintage.</p>
<p>&ldquo;Now, everybody in the last 20 years here has planted Pecorino,&rdquo; says Davide Acerra, spokesperson for the Consorzio Tutela Vini d'Abruzzo, the regional wine organization. &ldquo;And Cataldi Madonna is a reference point. He was the first here.&rdquo;</p>
<p>Pecorino&rsquo;s boom has been fueled largely by the appeal of its name, which it shares with the beloved Italian sheep&rsquo;s milk cheese. The grape variety, according to local lore, derives its name from the&nbsp;<em>pecore</em>&nbsp;(sheep) that ate the vines' leaves during their summer passage to higher grazing grounds or the sheepherders who snacked on the grapes.</p>
<p>Cataldi Madonna took over the now century-old family wine estate in 1990, following in the footsteps of his father who was the first in the family to bottle&nbsp;<a href="https://www.winespectator.com/wine/search?submitted=Y&amp;scope=ratings&amp;winery=Cataldi+Madonna">Cataldi Madonna wines</a>&nbsp;in 1975.</p>
<p>&ldquo;My father was an architect, and he had no extra time,&rdquo; Cataldi Madonna says on a bright afternoon before harvest, as he walks down the narrow country road between the vineyards with his daughter Giulia, 28, and Tuscan consulting enologist Lorenzo Landi. &ldquo;I am a professor, so I had lots of time.&rdquo;</p>
<p>In his first year, Cataldi Madonna decided he wanted to find an alternative to the area&rsquo;s Trebbiano wines and discovered Pecorino at a vine nursery. The low-yielding grape&mdash;marked by high acidity, sugar levels and aromatics&mdash;was often used as a minor part of white blends.</p>
<p>To hear Cataldi Madonna tell it, he was wowed by the grape, and he immediately planted his first 2 acres in the vineyard called Frontone, which is next to his winery at 1,200 feet in altitude.</p>
<p>&ldquo;I didn&rsquo;t know how to manage it,&rdquo; Cataldi Madonna says, shrugging his whole frame. &ldquo;It&rsquo;s like when you fall in love&mdash;do you know how to manage it?&rdquo;</p>
<p>Cataldi Madonna made the first vintage, 1996, conducting basic fermentations in stainless steel. &ldquo;In the first years we made a disaster,&rdquo; he says. &ldquo;Everyone said it tasted like lemon soda! But 2,000 bottles&mdash;even if it's lemon soda&mdash;are not difficult to sell.&rdquo;</p>
<p>Over more than a decade, he experimented broadly. Between 2000 and 2007, he tried fermenting Pecorino in oak&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=barrique"><em>barriques</em></a>, but found those covered the aromas. &ldquo;It&rsquo;s not easy to balance all the aspects of Pecorino&mdash;the structure, acidity and aromatics,&rdquo; says Landi, who joined Cataldi Madonna as a consultant in 2003.</p>
<p>In the past decade, the two have settled on a method that involves a cryomaceration (a more extreme version of&nbsp;<a href="https://www.winespectator.com/glossary/show/id/maceration">cold maceration</a>&nbsp;that involves freezing the grapes to extract more flavor and other compounds) before pressing, followed by fermenting on&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=native+yeast">indigenous yeasts</a>&nbsp;and aging on&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=lees">lees</a>&nbsp;in steel tanks.</p>
<p>In 2019, Cataldi Madonna signed the estate over to his daughter Giulia, who studied viticulture and oversees production of Montepulciano d&rsquo;Abruzzo reds, deep-colored Cerasuolo d&rsquo;Abruzzo ros&eacute; and a Trebbiano d&rsquo;Abruzzo white from 75 acres of vineyards.</p>
<p>But Pecorino remains his obsession, and he hasn&rsquo;t loosened his grip on major decisions.</p>
<p>The winery now regularly makes a pair of Pecorinos under the geographical designation Terre Aquilane IGT: the entry-level Giulia Pecorino (86 points, $24 for&nbsp;<a href="https://www.winespectator.com/wine/detail/source/search/note_id/436235">the 2016 vintage</a>) and the harvest selection SuperGiulia Pecorino.</p>
<p>Every year, Cataldi Madonna vinifies the two original acres of Frontone Pecorino separately. But until now, he has only released one vintage as a separate cuv&eacute;e&mdash;the 2013 vintage.</p>
<p>&ldquo;The quality of the other years didn&rsquo;t please Luigi,&rdquo; says Landi. &ldquo;But 2020 was a good year and we may release it in 2023.&rdquo;</p>
<p>Ask anyone in Abruzzo what they think of Pecorino and they&rsquo;ll say it&rsquo;s a wine still being discovered.</p>
<p>&ldquo;It&rsquo;s in a state of change,&rdquo; says Cataldi Madonna, the philosophile. &ldquo;You see, Pecorino is not a closed argument.&rdquo;</p>
<p>&nbsp;</p>
</div>',
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			'teaser' => 'For the seventh time running, Hans Tschida has been awarded Sweet Winemaker of the Year Award in the IWC! An amazing achievement for this talented producer. ',
			'content' => '<p>&nbsp;</p>
<p><a href="https://www.astrumwinecellars.com/producers/details/weingut-tschida-angerhof">Weingut Angerhof Tschida</a>&nbsp;is located in the quaint town of Illmitz on the right bank of Neusiedlersee, Eastern Austria. An area destined for the production of sweet wines with ideal growing conditions for the onset of Botrytis Cinerea or Noble Rot. Tschida is a master of his craft, consistently producing top-quality sweet wines of purity and varietal typicity. Astrum have been working with Hans for many years and we feel so honored to represent him in our portfolio!</p>
<p><strong><br /></strong></p>
<p><strong>&ldquo;Hans Tschida is a sweet wine legend. The consistency and quality of his wines are truly inspirational. It&rsquo;s a pleasure to taste them (blind) every year. He fully deserves this award, which he has (almost) made his own over the years. Many congratulations!"<br /></strong><strong>Tim Atkin MW</strong></p>
<p>&nbsp;</p>
<p>We are huge fans of these wines and we love introducing them to our customers, so if you haven't had the pleasure of tasting them before then don't be shy, let us know! We would be pleased to taste them with you.</p>',
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	(int) 0 => '<div class="item-wrapper"><div class="item first border"><span>April 26th 2023</span>
<h3><a href="/news/wines-of-georgia-trade-press-tasting-2023">Wines of Georgia Trade &amp; Press Tasting 2023</a></h3></div></div>'
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		'id' => '93',
		'title' => 'Abruzzo: The Great Divide',
		'slug' => 'abruzzo-the-great-divide',
		'teaser' => 'High praise for Cataldi Madonna from Eric Guido in his latest article on Abruzzo via Vinous.',
		'content' => '<p>&nbsp;</p>
<p><strong><a href="https://vinous.com/articles/abruzzo-the-great-divide-oct-2022">Abruzzo: The Great Divide</a></strong></p>
<p><strong>By Eric Guido</strong></p>
<p><strong>October 2022</strong></p>
<p>&nbsp;</p>
<p>&ldquo;Speaking of terroir in Abruzzo, the drastic difference that I witnessed when driving from Loreto Aprutino (think Valentini, De Fermo and Torre Dei Beati) to Ofena in the Tirino Valley (home of Cataldi Madonna) was eye-opening. Only 45 minutes by car, yet over a mountain away, the gentle hills of Loreto Aprutino and Cognoli give way to mountain scrub, firs and packs of wolves before descending toward the hillside town of Ofena on a highway that could easily be used as the location of a high-speed chase in any upcoming James Bond flick. This is known as &ldquo;Abruzzo&rsquo;s Oven&rdquo;. As you can imagine, the valley floor is one of the warmest locations by day, yet with drastic diurnal shifts due to the surrounding mountains, as much as 20 degrees, which help to keep the vines healthy. In addition, the higher-clay content in the soils aids in retaining water. Cataldi Madonna remains one of the most dependable houses for Montepulciano, which has a richness and depth of fruit that has to be tasted to be believed. This is the mark of terroir, as the wines are matured in all-neutral vessels. Cataldi Madonna has also taken Pecorino to a very serious level. A total of three different bottlings, each one from a more rigorous selection of their older vines and those planted more recently through massal selection. Back to the Montepulcianos&hellip;the average consumer would assume these couldn&rsquo;t age well due to how enjoyable they are in their youth; however, this critic was wowed by a number of mature bottles tasted at the estate.&rdquo;</p>
<p>&nbsp;</p>
<p><strong>2021 Pecorino Giulia &ndash; 91 points</strong></p>
<p>The 2021 Pecorino Giulia impresses with a stunning mix of candied lime, crushed green apple and fresh mint. This is packed full of savory mineral tones and zesty acids that create a sizzling of spicy tension on the palate. There&rsquo;s a sweet and sour citrusy interplay that lasts impossibly long through the finale, like biting into a lemon pith followed by a healthy swig of juice. Very nice.</p>
<p>&nbsp;</p>
<p><strong>2019 Pecorino Supergiulia &ndash; 92 points</strong></p>
<p>The bouquet on the 2019 Pecorino Supergiulia balances confectionary richness with intense citrus concentration, complemented by gingery spice. It enters the palate silky and smooth, yet quickly reveals its power as tart orchard fruits cascade across a salty and crunchy core of minerals. The 2019 becomes perfumed and finessed through the finale, while leaving a pleasantly bitter twang that provides a nice punctuation to an already highly pleasurable experience. The Supergiulia is a selection in both the vineyard and then on the sorting table, which is refined in steel tanks on the fine lees for one year.</p>
<p>&nbsp;</p>
<p><strong>2020 Montepulciano d'Abruzzo Malandrino &ndash; 93 points</strong></p>
<p>The 2020 Montepulciano d'Abruzzo Malandrino gets an official &ldquo;wow&rdquo; from the first tilt of the glass as violets and lavender give way to crushed blackberries, blueberries and hints of sweet spice. This is elegance personified, with a juicy core of acidity that enlivens its near-velvety textures and wild berry fruits. It finishes lightly structured, concentrated and long yet perfumed, making the 2020 a pleasure today, but also capable of medium-term cellaring. This is another outstanding vintage of Montepulciano Malandrino which, for all of its depth, has been refined completely in stainless steel tank since the 2012 vintage.</p>
<p>&nbsp;</p>
<p><strong>2018 Montepulciano d'Abruzzo Toni &ndash; 93 points </strong></p>
<p>The 2018 Montepulciano d'Abruzzo Toni is dark and brooding, smoldering up from the glass with balsam herbs, black currants and hints of menthol. This is silky and opulent in feel with depths of mineral-tinged, red wild berries and sweet, inner herbal tones. It saturates the palate with soft tannins and a primary concentration of fruit, showing significantly more power than your typical 2018, yet also balance. Somehow, Cataldi Madonna has packed both near-term appeal but also the ability for a slow and steady evolution into this vintage of Toni. This is the only Montepulciano of the estate that is matured in wood as it is refined entirely in one twenty-five-hectoliter cask (the only barrel in the cellar).&nbsp;</p>
<p>&nbsp;</p>
<p><a href="https://vinous.com/articles/abruzzo-the-great-divide-oct-2022">Click here to read the full article and reviews ---&gt;</a></p>',
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include - APP/Plugin/News/View/News/index.ctp, line 21
View::_evaluate() - CORE/Cake/View/View.php, line 935
View::_render() - CORE/Cake/View/View.php, line 897
View::render() - CORE/Cake/View/View.php, line 466
Controller::render() - CORE/Cake/Controller/Controller.php, line 954
Dispatcher::_invoke() - CORE/Cake/Routing/Dispatcher.php, line 192
Dispatcher::dispatch() - CORE/Cake/Routing/Dispatcher.php, line 160
[main] - APP/webroot/index.php, line 96

Notice (8): Undefined index: News [APP/Plugin/News/View/News/index.ctp, line 21]
Code Context
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			'teaser' => 'Save the date: Tuesday 23rd May',
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<p>Tuesday 23rd May</p>
<p>From 11 am until 5 pm</p>
<p>Phonica Records, 51 Poland St, London, W1F 7ND</p>
<p>&nbsp;</p>
<p>We are excited to announce that we will be exhibiting at the upcoming Wines of Georgia Trade &amp; Press Tasting 2023.</p>
<p>This is a fantastic opportunity to discover and taste some of the finest wines from Georgia, a country rich in history and winemaking traditions.</p>
<p>Plus, you'll get to meet Levan Chychynadze, the Winemaker and Owner of Tiko Estate, who'll be joining us in London just for this event!</p>
<p>Don't miss out on the chance to meet Tiko Estate in person and taste their range with us.</p>
<p>We hope you will join us for this special occasion and indulge in the flavors of Georgia.&nbsp;</p>
<p>&nbsp;</p>
<p>Follow @GeorgianWineUK for updates!</p>',
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			'title' => 'Abruzzo: The Great Divide',
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			'teaser' => 'High praise for Cataldi Madonna from Eric Guido in his latest article on Abruzzo via Vinous.',
			'content' => '<p>&nbsp;</p>
<p><strong><a href="https://vinous.com/articles/abruzzo-the-great-divide-oct-2022">Abruzzo: The Great Divide</a></strong></p>
<p><strong>By Eric Guido</strong></p>
<p><strong>October 2022</strong></p>
<p>&nbsp;</p>
<p>&ldquo;Speaking of terroir in Abruzzo, the drastic difference that I witnessed when driving from Loreto Aprutino (think Valentini, De Fermo and Torre Dei Beati) to Ofena in the Tirino Valley (home of Cataldi Madonna) was eye-opening. Only 45 minutes by car, yet over a mountain away, the gentle hills of Loreto Aprutino and Cognoli give way to mountain scrub, firs and packs of wolves before descending toward the hillside town of Ofena on a highway that could easily be used as the location of a high-speed chase in any upcoming James Bond flick. This is known as &ldquo;Abruzzo&rsquo;s Oven&rdquo;. As you can imagine, the valley floor is one of the warmest locations by day, yet with drastic diurnal shifts due to the surrounding mountains, as much as 20 degrees, which help to keep the vines healthy. In addition, the higher-clay content in the soils aids in retaining water. Cataldi Madonna remains one of the most dependable houses for Montepulciano, which has a richness and depth of fruit that has to be tasted to be believed. This is the mark of terroir, as the wines are matured in all-neutral vessels. Cataldi Madonna has also taken Pecorino to a very serious level. A total of three different bottlings, each one from a more rigorous selection of their older vines and those planted more recently through massal selection. Back to the Montepulcianos&hellip;the average consumer would assume these couldn&rsquo;t age well due to how enjoyable they are in their youth; however, this critic was wowed by a number of mature bottles tasted at the estate.&rdquo;</p>
<p>&nbsp;</p>
<p><strong>2021 Pecorino Giulia &ndash; 91 points</strong></p>
<p>The 2021 Pecorino Giulia impresses with a stunning mix of candied lime, crushed green apple and fresh mint. This is packed full of savory mineral tones and zesty acids that create a sizzling of spicy tension on the palate. There&rsquo;s a sweet and sour citrusy interplay that lasts impossibly long through the finale, like biting into a lemon pith followed by a healthy swig of juice. Very nice.</p>
<p>&nbsp;</p>
<p><strong>2019 Pecorino Supergiulia &ndash; 92 points</strong></p>
<p>The bouquet on the 2019 Pecorino Supergiulia balances confectionary richness with intense citrus concentration, complemented by gingery spice. It enters the palate silky and smooth, yet quickly reveals its power as tart orchard fruits cascade across a salty and crunchy core of minerals. The 2019 becomes perfumed and finessed through the finale, while leaving a pleasantly bitter twang that provides a nice punctuation to an already highly pleasurable experience. The Supergiulia is a selection in both the vineyard and then on the sorting table, which is refined in steel tanks on the fine lees for one year.</p>
<p>&nbsp;</p>
<p><strong>2020 Montepulciano d'Abruzzo Malandrino &ndash; 93 points</strong></p>
<p>The 2020 Montepulciano d'Abruzzo Malandrino gets an official &ldquo;wow&rdquo; from the first tilt of the glass as violets and lavender give way to crushed blackberries, blueberries and hints of sweet spice. This is elegance personified, with a juicy core of acidity that enlivens its near-velvety textures and wild berry fruits. It finishes lightly structured, concentrated and long yet perfumed, making the 2020 a pleasure today, but also capable of medium-term cellaring. This is another outstanding vintage of Montepulciano Malandrino which, for all of its depth, has been refined completely in stainless steel tank since the 2012 vintage.</p>
<p>&nbsp;</p>
<p><strong>2018 Montepulciano d'Abruzzo Toni &ndash; 93 points </strong></p>
<p>The 2018 Montepulciano d'Abruzzo Toni is dark and brooding, smoldering up from the glass with balsam herbs, black currants and hints of menthol. This is silky and opulent in feel with depths of mineral-tinged, red wild berries and sweet, inner herbal tones. It saturates the palate with soft tannins and a primary concentration of fruit, showing significantly more power than your typical 2018, yet also balance. Somehow, Cataldi Madonna has packed both near-term appeal but also the ability for a slow and steady evolution into this vintage of Toni. This is the only Montepulciano of the estate that is matured in wood as it is refined entirely in one twenty-five-hectoliter cask (the only barrel in the cellar).&nbsp;</p>
<p>&nbsp;</p>
<p><a href="https://vinous.com/articles/abruzzo-the-great-divide-oct-2022">Click here to read the full article and reviews ---&gt;</a></p>',
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			'title' => '“If a producer is not maniacal, he cannot make good wine” Luigi Cataldi Madonna',
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			'teaser' => 'The Wine Spectator's Roberto Camuto meets...
The Nutty Professor of Pecorino: The New Abruzzo',
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<div class="article__byline">
<p>&nbsp;</p>
<p>The Wine Spectator's Roberto Camuto meets...<br /><a href="https://www.winespectator.com/articles/the-nutty-professor-of-pecorino-the-new-abruzzo-part-3"><strong><span style="text-decoration: underline;">The Nutty Professor of Pecorino: The New Abruzzo</span></strong><br /><span style="color: #000000;"><br />By&nbsp;</span></a><a href="https://www.winespectator.com/authors/rcamuto">Robert Camuto<br /></a>Nov 2, 2021</p>
</div>
<div class="article__byline">&nbsp;</div>
</div>
<div class="article__body-content paywall">
<p>I thought I&rsquo;d met most of the eccentrics in Italian wine&mdash;the experimental outliers who&rsquo;ve made an impact by following some singular intuition, rare grape or other personal muse.</p>
<p>Then I met Luigi Cataldi Madonna in the hot, dry hills of Abruzzo. Charming and self-effacing, he proudly cackled in his smoker&rsquo;s rasp: &ldquo;I am the champion of all the crazies!&rdquo;</p>
<p>Cataldi Madonna, 65, is a philosophy professor at the University of L&rsquo;Aquila, in the stately mountain city still recovering from the deadly, devastating 2009 earthquake there. Twenty-one years ago, he was diagnosed with bipolar disorder, and he considers it a plus for his craft.</p>
<p>&ldquo;It&rsquo;s important for wine,&rdquo; he says with a laugh. &ldquo;If a producer is not maniacal, he cannot make good wine.&rdquo;</p>
<p>The son of a noble family in Ofena (pop. 500), Cataldi Madonna is known in central Italian winemaking for two things. First, he&rsquo;s been the foremost advocate of winemaking in the rugged foothills of the Tirino Valley, below the towering Gran Sasso massif, in an area nicknamed "Il Forno d&rsquo;Abruzzo&rdquo; (&ldquo;the oven of Abruzzo&rdquo;). Second, and perhaps more important, he was the region&rsquo;s first champion of Pecorino, the heirloom white grape that&rsquo;s taken off like a rocket in the 21st century.</p>
<p>A bit of historical context: Though the first pure Pecorino bottling is widely believed to be a 1990 vintage from&nbsp;<a href="https://www.winespectator.com/wine/search?submitted=Y&amp;scope=ratings&amp;winery=Cocci+Grifoni">Tenuta Cocci Grifoni</a>&nbsp;to the north in the Marche, that estate labeled the wine &ldquo;Colle Vecchio,&rdquo; after the vineyard. According to&nbsp;<a href="https://www.winespectator.com/articles/a-tour-of-italys-grapes-50534">Italian indigenous grape expert Ian d&rsquo;Agata</a>, the grape had several regional names and Cataldi Madonna was the first in Italy to print &ldquo;Pecorino&rdquo; on a wine label, with the 1996 vintage.</p>
<p>&ldquo;Now, everybody in the last 20 years here has planted Pecorino,&rdquo; says Davide Acerra, spokesperson for the Consorzio Tutela Vini d'Abruzzo, the regional wine organization. &ldquo;And Cataldi Madonna is a reference point. He was the first here.&rdquo;</p>
<p>Pecorino&rsquo;s boom has been fueled largely by the appeal of its name, which it shares with the beloved Italian sheep&rsquo;s milk cheese. The grape variety, according to local lore, derives its name from the&nbsp;<em>pecore</em>&nbsp;(sheep) that ate the vines' leaves during their summer passage to higher grazing grounds or the sheepherders who snacked on the grapes.</p>
<p>Cataldi Madonna took over the now century-old family wine estate in 1990, following in the footsteps of his father who was the first in the family to bottle&nbsp;<a href="https://www.winespectator.com/wine/search?submitted=Y&amp;scope=ratings&amp;winery=Cataldi+Madonna">Cataldi Madonna wines</a>&nbsp;in 1975.</p>
<p>&ldquo;My father was an architect, and he had no extra time,&rdquo; Cataldi Madonna says on a bright afternoon before harvest, as he walks down the narrow country road between the vineyards with his daughter Giulia, 28, and Tuscan consulting enologist Lorenzo Landi. &ldquo;I am a professor, so I had lots of time.&rdquo;</p>
<p>In his first year, Cataldi Madonna decided he wanted to find an alternative to the area&rsquo;s Trebbiano wines and discovered Pecorino at a vine nursery. The low-yielding grape&mdash;marked by high acidity, sugar levels and aromatics&mdash;was often used as a minor part of white blends.</p>
<p>To hear Cataldi Madonna tell it, he was wowed by the grape, and he immediately planted his first 2 acres in the vineyard called Frontone, which is next to his winery at 1,200 feet in altitude.</p>
<p>&ldquo;I didn&rsquo;t know how to manage it,&rdquo; Cataldi Madonna says, shrugging his whole frame. &ldquo;It&rsquo;s like when you fall in love&mdash;do you know how to manage it?&rdquo;</p>
<p>Cataldi Madonna made the first vintage, 1996, conducting basic fermentations in stainless steel. &ldquo;In the first years we made a disaster,&rdquo; he says. &ldquo;Everyone said it tasted like lemon soda! But 2,000 bottles&mdash;even if it's lemon soda&mdash;are not difficult to sell.&rdquo;</p>
<p>Over more than a decade, he experimented broadly. Between 2000 and 2007, he tried fermenting Pecorino in oak&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=barrique"><em>barriques</em></a>, but found those covered the aromas. &ldquo;It&rsquo;s not easy to balance all the aspects of Pecorino&mdash;the structure, acidity and aromatics,&rdquo; says Landi, who joined Cataldi Madonna as a consultant in 2003.</p>
<p>In the past decade, the two have settled on a method that involves a cryomaceration (a more extreme version of&nbsp;<a href="https://www.winespectator.com/glossary/show/id/maceration">cold maceration</a>&nbsp;that involves freezing the grapes to extract more flavor and other compounds) before pressing, followed by fermenting on&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=native+yeast">indigenous yeasts</a>&nbsp;and aging on&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=lees">lees</a>&nbsp;in steel tanks.</p>
<p>In 2019, Cataldi Madonna signed the estate over to his daughter Giulia, who studied viticulture and oversees production of Montepulciano d&rsquo;Abruzzo reds, deep-colored Cerasuolo d&rsquo;Abruzzo ros&eacute; and a Trebbiano d&rsquo;Abruzzo white from 75 acres of vineyards.</p>
<p>But Pecorino remains his obsession, and he hasn&rsquo;t loosened his grip on major decisions.</p>
<p>The winery now regularly makes a pair of Pecorinos under the geographical designation Terre Aquilane IGT: the entry-level Giulia Pecorino (86 points, $24 for&nbsp;<a href="https://www.winespectator.com/wine/detail/source/search/note_id/436235">the 2016 vintage</a>) and the harvest selection SuperGiulia Pecorino.</p>
<p>Every year, Cataldi Madonna vinifies the two original acres of Frontone Pecorino separately. But until now, he has only released one vintage as a separate cuv&eacute;e&mdash;the 2013 vintage.</p>
<p>&ldquo;The quality of the other years didn&rsquo;t please Luigi,&rdquo; says Landi. &ldquo;But 2020 was a good year and we may release it in 2023.&rdquo;</p>
<p>Ask anyone in Abruzzo what they think of Pecorino and they&rsquo;ll say it&rsquo;s a wine still being discovered.</p>
<p>&ldquo;It&rsquo;s in a state of change,&rdquo; says Cataldi Madonna, the philosophile. &ldquo;You see, Pecorino is not a closed argument.&rdquo;</p>
<p>&nbsp;</p>
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<p><a href="https://www.astrumwinecellars.com/producers/details/weingut-tschida-angerhof">Weingut Angerhof Tschida</a>&nbsp;is located in the quaint town of Illmitz on the right bank of Neusiedlersee, Eastern Austria. An area destined for the production of sweet wines with ideal growing conditions for the onset of Botrytis Cinerea or Noble Rot. Tschida is a master of his craft, consistently producing top-quality sweet wines of purity and varietal typicity. Astrum have been working with Hans for many years and we feel so honored to represent him in our portfolio!</p>
<p><strong><br /></strong></p>
<p><strong>&ldquo;Hans Tschida is a sweet wine legend. The consistency and quality of his wines are truly inspirational. It&rsquo;s a pleasure to taste them (blind) every year. He fully deserves this award, which he has (almost) made his own over the years. Many congratulations!"<br /></strong><strong>Tim Atkin MW</strong></p>
<p>&nbsp;</p>
<p>We are huge fans of these wines and we love introducing them to our customers, so if you haven't had the pleasure of tasting them before then don't be shy, let us know! We would be pleased to taste them with you.</p>',
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<h3><a href="/news/wines-of-georgia-trade-press-tasting-2023">Wines of Georgia Trade &amp; Press Tasting 2023</a></h3></div></div>',
	(int) 1 => '<div class="item-wrapper"><div class="item border"><span>October 10th 2022</span>
<h3><a href="/news/abruzzo-the-great-divide">Abruzzo: The Great Divide</a></h3></div></div>'
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<p>&ldquo;Hans Tschida is a sweet wine legend with very few peers. It&rsquo;s an enormous privilege to taste his world-class wines every year,&rdquo; said Tim Atkin MW, co-chair of the IWC, as he welcomed the Austrian winemaker onto the stage to collect his eighth Sweet Winemaker of the Year title.</p>
<p>&nbsp;</p>
<p><a href="https://www.internationalwinechallenge.com/Canopy-Articles/meet-the-sweet-wine-legend.html">Read more here &gt;&gt;&gt;</a></p>',
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$k = (int) 2
$class = array(
	(int) 0 => 'item',
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include - APP/Plugin/News/View/News/index.ctp, line 21
View::_evaluate() - CORE/Cake/View/View.php, line 935
View::_render() - CORE/Cake/View/View.php, line 897
View::render() - CORE/Cake/View/View.php, line 466
Controller::render() - CORE/Cake/Controller/Controller.php, line 954
Dispatcher::_invoke() - CORE/Cake/Routing/Dispatcher.php, line 192
Dispatcher::dispatch() - CORE/Cake/Routing/Dispatcher.php, line 160
[main] - APP/webroot/index.php, line 96

Notice (8): Undefined index: News [APP/Plugin/News/View/News/index.ctp, line 21]
Code Context
        }
        
        if ($record['News']['id'] == $item['News']['id']) {
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			'title' => 'Wines of Georgia Trade & Press Tasting 2023',
			'slug' => 'wines-of-georgia-trade-press-tasting-2023',
			'teaser' => 'Save the date: Tuesday 23rd May',
			'content' => '<p>&nbsp;</p>
<p>Tuesday 23rd May</p>
<p>From 11 am until 5 pm</p>
<p>Phonica Records, 51 Poland St, London, W1F 7ND</p>
<p>&nbsp;</p>
<p>We are excited to announce that we will be exhibiting at the upcoming Wines of Georgia Trade &amp; Press Tasting 2023.</p>
<p>This is a fantastic opportunity to discover and taste some of the finest wines from Georgia, a country rich in history and winemaking traditions.</p>
<p>Plus, you'll get to meet Levan Chychynadze, the Winemaker and Owner of Tiko Estate, who'll be joining us in London just for this event!</p>
<p>Don't miss out on the chance to meet Tiko Estate in person and taste their range with us.</p>
<p>We hope you will join us for this special occasion and indulge in the flavors of Georgia.&nbsp;</p>
<p>&nbsp;</p>
<p>Follow @GeorgianWineUK for updates!</p>',
			'date' => '2023-04-26',
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			'status' => true,
			'created' => '2023-04-04 09:10:00',
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			'id' => '93',
			'title' => 'Abruzzo: The Great Divide',
			'slug' => 'abruzzo-the-great-divide',
			'teaser' => 'High praise for Cataldi Madonna from Eric Guido in his latest article on Abruzzo via Vinous.',
			'content' => '<p>&nbsp;</p>
<p><strong><a href="https://vinous.com/articles/abruzzo-the-great-divide-oct-2022">Abruzzo: The Great Divide</a></strong></p>
<p><strong>By Eric Guido</strong></p>
<p><strong>October 2022</strong></p>
<p>&nbsp;</p>
<p>&ldquo;Speaking of terroir in Abruzzo, the drastic difference that I witnessed when driving from Loreto Aprutino (think Valentini, De Fermo and Torre Dei Beati) to Ofena in the Tirino Valley (home of Cataldi Madonna) was eye-opening. Only 45 minutes by car, yet over a mountain away, the gentle hills of Loreto Aprutino and Cognoli give way to mountain scrub, firs and packs of wolves before descending toward the hillside town of Ofena on a highway that could easily be used as the location of a high-speed chase in any upcoming James Bond flick. This is known as &ldquo;Abruzzo&rsquo;s Oven&rdquo;. As you can imagine, the valley floor is one of the warmest locations by day, yet with drastic diurnal shifts due to the surrounding mountains, as much as 20 degrees, which help to keep the vines healthy. In addition, the higher-clay content in the soils aids in retaining water. Cataldi Madonna remains one of the most dependable houses for Montepulciano, which has a richness and depth of fruit that has to be tasted to be believed. This is the mark of terroir, as the wines are matured in all-neutral vessels. Cataldi Madonna has also taken Pecorino to a very serious level. A total of three different bottlings, each one from a more rigorous selection of their older vines and those planted more recently through massal selection. Back to the Montepulcianos&hellip;the average consumer would assume these couldn&rsquo;t age well due to how enjoyable they are in their youth; however, this critic was wowed by a number of mature bottles tasted at the estate.&rdquo;</p>
<p>&nbsp;</p>
<p><strong>2021 Pecorino Giulia &ndash; 91 points</strong></p>
<p>The 2021 Pecorino Giulia impresses with a stunning mix of candied lime, crushed green apple and fresh mint. This is packed full of savory mineral tones and zesty acids that create a sizzling of spicy tension on the palate. There&rsquo;s a sweet and sour citrusy interplay that lasts impossibly long through the finale, like biting into a lemon pith followed by a healthy swig of juice. Very nice.</p>
<p>&nbsp;</p>
<p><strong>2019 Pecorino Supergiulia &ndash; 92 points</strong></p>
<p>The bouquet on the 2019 Pecorino Supergiulia balances confectionary richness with intense citrus concentration, complemented by gingery spice. It enters the palate silky and smooth, yet quickly reveals its power as tart orchard fruits cascade across a salty and crunchy core of minerals. The 2019 becomes perfumed and finessed through the finale, while leaving a pleasantly bitter twang that provides a nice punctuation to an already highly pleasurable experience. The Supergiulia is a selection in both the vineyard and then on the sorting table, which is refined in steel tanks on the fine lees for one year.</p>
<p>&nbsp;</p>
<p><strong>2020 Montepulciano d'Abruzzo Malandrino &ndash; 93 points</strong></p>
<p>The 2020 Montepulciano d'Abruzzo Malandrino gets an official &ldquo;wow&rdquo; from the first tilt of the glass as violets and lavender give way to crushed blackberries, blueberries and hints of sweet spice. This is elegance personified, with a juicy core of acidity that enlivens its near-velvety textures and wild berry fruits. It finishes lightly structured, concentrated and long yet perfumed, making the 2020 a pleasure today, but also capable of medium-term cellaring. This is another outstanding vintage of Montepulciano Malandrino which, for all of its depth, has been refined completely in stainless steel tank since the 2012 vintage.</p>
<p>&nbsp;</p>
<p><strong>2018 Montepulciano d'Abruzzo Toni &ndash; 93 points </strong></p>
<p>The 2018 Montepulciano d'Abruzzo Toni is dark and brooding, smoldering up from the glass with balsam herbs, black currants and hints of menthol. This is silky and opulent in feel with depths of mineral-tinged, red wild berries and sweet, inner herbal tones. It saturates the palate with soft tannins and a primary concentration of fruit, showing significantly more power than your typical 2018, yet also balance. Somehow, Cataldi Madonna has packed both near-term appeal but also the ability for a slow and steady evolution into this vintage of Toni. This is the only Montepulciano of the estate that is matured in wood as it is refined entirely in one twenty-five-hectoliter cask (the only barrel in the cellar).&nbsp;</p>
<p>&nbsp;</p>
<p><a href="https://vinous.com/articles/abruzzo-the-great-divide-oct-2022">Click here to read the full article and reviews ---&gt;</a></p>',
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<p>&ldquo;Hans Tschida is a sweet wine legend with very few peers. It&rsquo;s an enormous privilege to taste his world-class wines every year,&rdquo; said Tim Atkin MW, co-chair of the IWC, as he welcomed the Austrian winemaker onto the stage to collect his eighth Sweet Winemaker of the Year title.</p>
<p>&nbsp;</p>
<p><a href="https://www.internationalwinechallenge.com/Canopy-Articles/meet-the-sweet-wine-legend.html">Read more here &gt;&gt;&gt;</a></p>',
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			'title' => '“If a producer is not maniacal, he cannot make good wine” Luigi Cataldi Madonna',
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			'teaser' => 'The Wine Spectator's Roberto Camuto meets...
The Nutty Professor of Pecorino: The New Abruzzo',
			'content' => '<div class="article__body-info">
<div class="article__byline">
<p>&nbsp;</p>
<p>The Wine Spectator's Roberto Camuto meets...<br /><a href="https://www.winespectator.com/articles/the-nutty-professor-of-pecorino-the-new-abruzzo-part-3"><strong><span style="text-decoration: underline;">The Nutty Professor of Pecorino: The New Abruzzo</span></strong><br /><span style="color: #000000;"><br />By&nbsp;</span></a><a href="https://www.winespectator.com/authors/rcamuto">Robert Camuto<br /></a>Nov 2, 2021</p>
</div>
<div class="article__byline">&nbsp;</div>
</div>
<div class="article__body-content paywall">
<p>I thought I&rsquo;d met most of the eccentrics in Italian wine&mdash;the experimental outliers who&rsquo;ve made an impact by following some singular intuition, rare grape or other personal muse.</p>
<p>Then I met Luigi Cataldi Madonna in the hot, dry hills of Abruzzo. Charming and self-effacing, he proudly cackled in his smoker&rsquo;s rasp: &ldquo;I am the champion of all the crazies!&rdquo;</p>
<p>Cataldi Madonna, 65, is a philosophy professor at the University of L&rsquo;Aquila, in the stately mountain city still recovering from the deadly, devastating 2009 earthquake there. Twenty-one years ago, he was diagnosed with bipolar disorder, and he considers it a plus for his craft.</p>
<p>&ldquo;It&rsquo;s important for wine,&rdquo; he says with a laugh. &ldquo;If a producer is not maniacal, he cannot make good wine.&rdquo;</p>
<p>The son of a noble family in Ofena (pop. 500), Cataldi Madonna is known in central Italian winemaking for two things. First, he&rsquo;s been the foremost advocate of winemaking in the rugged foothills of the Tirino Valley, below the towering Gran Sasso massif, in an area nicknamed "Il Forno d&rsquo;Abruzzo&rdquo; (&ldquo;the oven of Abruzzo&rdquo;). Second, and perhaps more important, he was the region&rsquo;s first champion of Pecorino, the heirloom white grape that&rsquo;s taken off like a rocket in the 21st century.</p>
<p>A bit of historical context: Though the first pure Pecorino bottling is widely believed to be a 1990 vintage from&nbsp;<a href="https://www.winespectator.com/wine/search?submitted=Y&amp;scope=ratings&amp;winery=Cocci+Grifoni">Tenuta Cocci Grifoni</a>&nbsp;to the north in the Marche, that estate labeled the wine &ldquo;Colle Vecchio,&rdquo; after the vineyard. According to&nbsp;<a href="https://www.winespectator.com/articles/a-tour-of-italys-grapes-50534">Italian indigenous grape expert Ian d&rsquo;Agata</a>, the grape had several regional names and Cataldi Madonna was the first in Italy to print &ldquo;Pecorino&rdquo; on a wine label, with the 1996 vintage.</p>
<p>&ldquo;Now, everybody in the last 20 years here has planted Pecorino,&rdquo; says Davide Acerra, spokesperson for the Consorzio Tutela Vini d'Abruzzo, the regional wine organization. &ldquo;And Cataldi Madonna is a reference point. He was the first here.&rdquo;</p>
<p>Pecorino&rsquo;s boom has been fueled largely by the appeal of its name, which it shares with the beloved Italian sheep&rsquo;s milk cheese. The grape variety, according to local lore, derives its name from the&nbsp;<em>pecore</em>&nbsp;(sheep) that ate the vines' leaves during their summer passage to higher grazing grounds or the sheepherders who snacked on the grapes.</p>
<p>Cataldi Madonna took over the now century-old family wine estate in 1990, following in the footsteps of his father who was the first in the family to bottle&nbsp;<a href="https://www.winespectator.com/wine/search?submitted=Y&amp;scope=ratings&amp;winery=Cataldi+Madonna">Cataldi Madonna wines</a>&nbsp;in 1975.</p>
<p>&ldquo;My father was an architect, and he had no extra time,&rdquo; Cataldi Madonna says on a bright afternoon before harvest, as he walks down the narrow country road between the vineyards with his daughter Giulia, 28, and Tuscan consulting enologist Lorenzo Landi. &ldquo;I am a professor, so I had lots of time.&rdquo;</p>
<p>In his first year, Cataldi Madonna decided he wanted to find an alternative to the area&rsquo;s Trebbiano wines and discovered Pecorino at a vine nursery. The low-yielding grape&mdash;marked by high acidity, sugar levels and aromatics&mdash;was often used as a minor part of white blends.</p>
<p>To hear Cataldi Madonna tell it, he was wowed by the grape, and he immediately planted his first 2 acres in the vineyard called Frontone, which is next to his winery at 1,200 feet in altitude.</p>
<p>&ldquo;I didn&rsquo;t know how to manage it,&rdquo; Cataldi Madonna says, shrugging his whole frame. &ldquo;It&rsquo;s like when you fall in love&mdash;do you know how to manage it?&rdquo;</p>
<p>Cataldi Madonna made the first vintage, 1996, conducting basic fermentations in stainless steel. &ldquo;In the first years we made a disaster,&rdquo; he says. &ldquo;Everyone said it tasted like lemon soda! But 2,000 bottles&mdash;even if it's lemon soda&mdash;are not difficult to sell.&rdquo;</p>
<p>Over more than a decade, he experimented broadly. Between 2000 and 2007, he tried fermenting Pecorino in oak&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=barrique"><em>barriques</em></a>, but found those covered the aromas. &ldquo;It&rsquo;s not easy to balance all the aspects of Pecorino&mdash;the structure, acidity and aromatics,&rdquo; says Landi, who joined Cataldi Madonna as a consultant in 2003.</p>
<p>In the past decade, the two have settled on a method that involves a cryomaceration (a more extreme version of&nbsp;<a href="https://www.winespectator.com/glossary/show/id/maceration">cold maceration</a>&nbsp;that involves freezing the grapes to extract more flavor and other compounds) before pressing, followed by fermenting on&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=native+yeast">indigenous yeasts</a>&nbsp;and aging on&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=lees">lees</a>&nbsp;in steel tanks.</p>
<p>In 2019, Cataldi Madonna signed the estate over to his daughter Giulia, who studied viticulture and oversees production of Montepulciano d&rsquo;Abruzzo reds, deep-colored Cerasuolo d&rsquo;Abruzzo ros&eacute; and a Trebbiano d&rsquo;Abruzzo white from 75 acres of vineyards.</p>
<p>But Pecorino remains his obsession, and he hasn&rsquo;t loosened his grip on major decisions.</p>
<p>The winery now regularly makes a pair of Pecorinos under the geographical designation Terre Aquilane IGT: the entry-level Giulia Pecorino (86 points, $24 for&nbsp;<a href="https://www.winespectator.com/wine/detail/source/search/note_id/436235">the 2016 vintage</a>) and the harvest selection SuperGiulia Pecorino.</p>
<p>Every year, Cataldi Madonna vinifies the two original acres of Frontone Pecorino separately. But until now, he has only released one vintage as a separate cuv&eacute;e&mdash;the 2013 vintage.</p>
<p>&ldquo;The quality of the other years didn&rsquo;t please Luigi,&rdquo; says Landi. &ldquo;But 2020 was a good year and we may release it in 2023.&rdquo;</p>
<p>Ask anyone in Abruzzo what they think of Pecorino and they&rsquo;ll say it&rsquo;s a wine still being discovered.</p>
<p>&ldquo;It&rsquo;s in a state of change,&rdquo; says Cataldi Madonna, the philosophile. &ldquo;You see, Pecorino is not a closed argument.&rdquo;</p>
<p>&nbsp;</p>
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			'teaser' => 'For the seventh time running, Hans Tschida has been awarded Sweet Winemaker of the Year Award in the IWC! An amazing achievement for this talented producer. ',
			'content' => '<p>&nbsp;</p>
<p><a href="https://www.astrumwinecellars.com/producers/details/weingut-tschida-angerhof">Weingut Angerhof Tschida</a>&nbsp;is located in the quaint town of Illmitz on the right bank of Neusiedlersee, Eastern Austria. An area destined for the production of sweet wines with ideal growing conditions for the onset of Botrytis Cinerea or Noble Rot. Tschida is a master of his craft, consistently producing top-quality sweet wines of purity and varietal typicity. Astrum have been working with Hans for many years and we feel so honored to represent him in our portfolio!</p>
<p><strong><br /></strong></p>
<p><strong>&ldquo;Hans Tschida is a sweet wine legend. The consistency and quality of his wines are truly inspirational. It&rsquo;s a pleasure to taste them (blind) every year. He fully deserves this award, which he has (almost) made his own over the years. Many congratulations!"<br /></strong><strong>Tim Atkin MW</strong></p>
<p>&nbsp;</p>
<p>We are huge fans of these wines and we love introducing them to our customers, so if you haven't had the pleasure of tasting them before then don't be shy, let us know! We would be pleased to taste them with you.</p>',
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<h3><a href="/news/wines-of-georgia-trade-press-tasting-2023">Wines of Georgia Trade &amp; Press Tasting 2023</a></h3></div></div>',
	(int) 1 => '<div class="item-wrapper"><div class="item border"><span>October 10th 2022</span>
<h3><a href="/news/abruzzo-the-great-divide">Abruzzo: The Great Divide</a></h3></div></div>',
	(int) 2 => '<div class="item-wrapper"><div class="item border"><span>September 29th 2022</span>
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		'title' => '“If a producer is not maniacal, he cannot make good wine” Luigi Cataldi Madonna',
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		'teaser' => 'The Wine Spectator's Roberto Camuto meets...
The Nutty Professor of Pecorino: The New Abruzzo',
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<div class="article__byline">
<p>&nbsp;</p>
<p>The Wine Spectator's Roberto Camuto meets...<br /><a href="https://www.winespectator.com/articles/the-nutty-professor-of-pecorino-the-new-abruzzo-part-3"><strong><span style="text-decoration: underline;">The Nutty Professor of Pecorino: The New Abruzzo</span></strong><br /><span style="color: #000000;"><br />By&nbsp;</span></a><a href="https://www.winespectator.com/authors/rcamuto">Robert Camuto<br /></a>Nov 2, 2021</p>
</div>
<div class="article__byline">&nbsp;</div>
</div>
<div class="article__body-content paywall">
<p>I thought I&rsquo;d met most of the eccentrics in Italian wine&mdash;the experimental outliers who&rsquo;ve made an impact by following some singular intuition, rare grape or other personal muse.</p>
<p>Then I met Luigi Cataldi Madonna in the hot, dry hills of Abruzzo. Charming and self-effacing, he proudly cackled in his smoker&rsquo;s rasp: &ldquo;I am the champion of all the crazies!&rdquo;</p>
<p>Cataldi Madonna, 65, is a philosophy professor at the University of L&rsquo;Aquila, in the stately mountain city still recovering from the deadly, devastating 2009 earthquake there. Twenty-one years ago, he was diagnosed with bipolar disorder, and he considers it a plus for his craft.</p>
<p>&ldquo;It&rsquo;s important for wine,&rdquo; he says with a laugh. &ldquo;If a producer is not maniacal, he cannot make good wine.&rdquo;</p>
<p>The son of a noble family in Ofena (pop. 500), Cataldi Madonna is known in central Italian winemaking for two things. First, he&rsquo;s been the foremost advocate of winemaking in the rugged foothills of the Tirino Valley, below the towering Gran Sasso massif, in an area nicknamed "Il Forno d&rsquo;Abruzzo&rdquo; (&ldquo;the oven of Abruzzo&rdquo;). Second, and perhaps more important, he was the region&rsquo;s first champion of Pecorino, the heirloom white grape that&rsquo;s taken off like a rocket in the 21st century.</p>
<p>A bit of historical context: Though the first pure Pecorino bottling is widely believed to be a 1990 vintage from&nbsp;<a href="https://www.winespectator.com/wine/search?submitted=Y&amp;scope=ratings&amp;winery=Cocci+Grifoni">Tenuta Cocci Grifoni</a>&nbsp;to the north in the Marche, that estate labeled the wine &ldquo;Colle Vecchio,&rdquo; after the vineyard. According to&nbsp;<a href="https://www.winespectator.com/articles/a-tour-of-italys-grapes-50534">Italian indigenous grape expert Ian d&rsquo;Agata</a>, the grape had several regional names and Cataldi Madonna was the first in Italy to print &ldquo;Pecorino&rdquo; on a wine label, with the 1996 vintage.</p>
<p>&ldquo;Now, everybody in the last 20 years here has planted Pecorino,&rdquo; says Davide Acerra, spokesperson for the Consorzio Tutela Vini d'Abruzzo, the regional wine organization. &ldquo;And Cataldi Madonna is a reference point. He was the first here.&rdquo;</p>
<p>Pecorino&rsquo;s boom has been fueled largely by the appeal of its name, which it shares with the beloved Italian sheep&rsquo;s milk cheese. The grape variety, according to local lore, derives its name from the&nbsp;<em>pecore</em>&nbsp;(sheep) that ate the vines' leaves during their summer passage to higher grazing grounds or the sheepherders who snacked on the grapes.</p>
<p>Cataldi Madonna took over the now century-old family wine estate in 1990, following in the footsteps of his father who was the first in the family to bottle&nbsp;<a href="https://www.winespectator.com/wine/search?submitted=Y&amp;scope=ratings&amp;winery=Cataldi+Madonna">Cataldi Madonna wines</a>&nbsp;in 1975.</p>
<p>&ldquo;My father was an architect, and he had no extra time,&rdquo; Cataldi Madonna says on a bright afternoon before harvest, as he walks down the narrow country road between the vineyards with his daughter Giulia, 28, and Tuscan consulting enologist Lorenzo Landi. &ldquo;I am a professor, so I had lots of time.&rdquo;</p>
<p>In his first year, Cataldi Madonna decided he wanted to find an alternative to the area&rsquo;s Trebbiano wines and discovered Pecorino at a vine nursery. The low-yielding grape&mdash;marked by high acidity, sugar levels and aromatics&mdash;was often used as a minor part of white blends.</p>
<p>To hear Cataldi Madonna tell it, he was wowed by the grape, and he immediately planted his first 2 acres in the vineyard called Frontone, which is next to his winery at 1,200 feet in altitude.</p>
<p>&ldquo;I didn&rsquo;t know how to manage it,&rdquo; Cataldi Madonna says, shrugging his whole frame. &ldquo;It&rsquo;s like when you fall in love&mdash;do you know how to manage it?&rdquo;</p>
<p>Cataldi Madonna made the first vintage, 1996, conducting basic fermentations in stainless steel. &ldquo;In the first years we made a disaster,&rdquo; he says. &ldquo;Everyone said it tasted like lemon soda! But 2,000 bottles&mdash;even if it's lemon soda&mdash;are not difficult to sell.&rdquo;</p>
<p>Over more than a decade, he experimented broadly. Between 2000 and 2007, he tried fermenting Pecorino in oak&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=barrique"><em>barriques</em></a>, but found those covered the aromas. &ldquo;It&rsquo;s not easy to balance all the aspects of Pecorino&mdash;the structure, acidity and aromatics,&rdquo; says Landi, who joined Cataldi Madonna as a consultant in 2003.</p>
<p>In the past decade, the two have settled on a method that involves a cryomaceration (a more extreme version of&nbsp;<a href="https://www.winespectator.com/glossary/show/id/maceration">cold maceration</a>&nbsp;that involves freezing the grapes to extract more flavor and other compounds) before pressing, followed by fermenting on&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=native+yeast">indigenous yeasts</a>&nbsp;and aging on&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=lees">lees</a>&nbsp;in steel tanks.</p>
<p>In 2019, Cataldi Madonna signed the estate over to his daughter Giulia, who studied viticulture and oversees production of Montepulciano d&rsquo;Abruzzo reds, deep-colored Cerasuolo d&rsquo;Abruzzo ros&eacute; and a Trebbiano d&rsquo;Abruzzo white from 75 acres of vineyards.</p>
<p>But Pecorino remains his obsession, and he hasn&rsquo;t loosened his grip on major decisions.</p>
<p>The winery now regularly makes a pair of Pecorinos under the geographical designation Terre Aquilane IGT: the entry-level Giulia Pecorino (86 points, $24 for&nbsp;<a href="https://www.winespectator.com/wine/detail/source/search/note_id/436235">the 2016 vintage</a>) and the harvest selection SuperGiulia Pecorino.</p>
<p>Every year, Cataldi Madonna vinifies the two original acres of Frontone Pecorino separately. But until now, he has only released one vintage as a separate cuv&eacute;e&mdash;the 2013 vintage.</p>
<p>&ldquo;The quality of the other years didn&rsquo;t please Luigi,&rdquo; says Landi. &ldquo;But 2020 was a good year and we may release it in 2023.&rdquo;</p>
<p>Ask anyone in Abruzzo what they think of Pecorino and they&rsquo;ll say it&rsquo;s a wine still being discovered.</p>
<p>&ldquo;It&rsquo;s in a state of change,&rdquo; says Cataldi Madonna, the philosophile. &ldquo;You see, Pecorino is not a closed argument.&rdquo;</p>
<p>&nbsp;</p>
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include - APP/Plugin/News/View/News/index.ctp, line 21
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View::render() - CORE/Cake/View/View.php, line 466
Controller::render() - CORE/Cake/Controller/Controller.php, line 954
Dispatcher::_invoke() - CORE/Cake/Routing/Dispatcher.php, line 192
Dispatcher::dispatch() - CORE/Cake/Routing/Dispatcher.php, line 160
[main] - APP/webroot/index.php, line 96

Notice (8): Undefined index: News [APP/Plugin/News/View/News/index.ctp, line 21]
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			'teaser' => 'Save the date: Tuesday 23rd May',
			'content' => '<p>&nbsp;</p>
<p>Tuesday 23rd May</p>
<p>From 11 am until 5 pm</p>
<p>Phonica Records, 51 Poland St, London, W1F 7ND</p>
<p>&nbsp;</p>
<p>We are excited to announce that we will be exhibiting at the upcoming Wines of Georgia Trade &amp; Press Tasting 2023.</p>
<p>This is a fantastic opportunity to discover and taste some of the finest wines from Georgia, a country rich in history and winemaking traditions.</p>
<p>Plus, you'll get to meet Levan Chychynadze, the Winemaker and Owner of Tiko Estate, who'll be joining us in London just for this event!</p>
<p>Don't miss out on the chance to meet Tiko Estate in person and taste their range with us.</p>
<p>We hope you will join us for this special occasion and indulge in the flavors of Georgia.&nbsp;</p>
<p>&nbsp;</p>
<p>Follow @GeorgianWineUK for updates!</p>',
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			'title' => 'Abruzzo: The Great Divide',
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			'teaser' => 'High praise for Cataldi Madonna from Eric Guido in his latest article on Abruzzo via Vinous.',
			'content' => '<p>&nbsp;</p>
<p><strong><a href="https://vinous.com/articles/abruzzo-the-great-divide-oct-2022">Abruzzo: The Great Divide</a></strong></p>
<p><strong>By Eric Guido</strong></p>
<p><strong>October 2022</strong></p>
<p>&nbsp;</p>
<p>&ldquo;Speaking of terroir in Abruzzo, the drastic difference that I witnessed when driving from Loreto Aprutino (think Valentini, De Fermo and Torre Dei Beati) to Ofena in the Tirino Valley (home of Cataldi Madonna) was eye-opening. Only 45 minutes by car, yet over a mountain away, the gentle hills of Loreto Aprutino and Cognoli give way to mountain scrub, firs and packs of wolves before descending toward the hillside town of Ofena on a highway that could easily be used as the location of a high-speed chase in any upcoming James Bond flick. This is known as &ldquo;Abruzzo&rsquo;s Oven&rdquo;. As you can imagine, the valley floor is one of the warmest locations by day, yet with drastic diurnal shifts due to the surrounding mountains, as much as 20 degrees, which help to keep the vines healthy. In addition, the higher-clay content in the soils aids in retaining water. Cataldi Madonna remains one of the most dependable houses for Montepulciano, which has a richness and depth of fruit that has to be tasted to be believed. This is the mark of terroir, as the wines are matured in all-neutral vessels. Cataldi Madonna has also taken Pecorino to a very serious level. A total of three different bottlings, each one from a more rigorous selection of their older vines and those planted more recently through massal selection. Back to the Montepulcianos&hellip;the average consumer would assume these couldn&rsquo;t age well due to how enjoyable they are in their youth; however, this critic was wowed by a number of mature bottles tasted at the estate.&rdquo;</p>
<p>&nbsp;</p>
<p><strong>2021 Pecorino Giulia &ndash; 91 points</strong></p>
<p>The 2021 Pecorino Giulia impresses with a stunning mix of candied lime, crushed green apple and fresh mint. This is packed full of savory mineral tones and zesty acids that create a sizzling of spicy tension on the palate. There&rsquo;s a sweet and sour citrusy interplay that lasts impossibly long through the finale, like biting into a lemon pith followed by a healthy swig of juice. Very nice.</p>
<p>&nbsp;</p>
<p><strong>2019 Pecorino Supergiulia &ndash; 92 points</strong></p>
<p>The bouquet on the 2019 Pecorino Supergiulia balances confectionary richness with intense citrus concentration, complemented by gingery spice. It enters the palate silky and smooth, yet quickly reveals its power as tart orchard fruits cascade across a salty and crunchy core of minerals. The 2019 becomes perfumed and finessed through the finale, while leaving a pleasantly bitter twang that provides a nice punctuation to an already highly pleasurable experience. The Supergiulia is a selection in both the vineyard and then on the sorting table, which is refined in steel tanks on the fine lees for one year.</p>
<p>&nbsp;</p>
<p><strong>2020 Montepulciano d'Abruzzo Malandrino &ndash; 93 points</strong></p>
<p>The 2020 Montepulciano d'Abruzzo Malandrino gets an official &ldquo;wow&rdquo; from the first tilt of the glass as violets and lavender give way to crushed blackberries, blueberries and hints of sweet spice. This is elegance personified, with a juicy core of acidity that enlivens its near-velvety textures and wild berry fruits. It finishes lightly structured, concentrated and long yet perfumed, making the 2020 a pleasure today, but also capable of medium-term cellaring. This is another outstanding vintage of Montepulciano Malandrino which, for all of its depth, has been refined completely in stainless steel tank since the 2012 vintage.</p>
<p>&nbsp;</p>
<p><strong>2018 Montepulciano d'Abruzzo Toni &ndash; 93 points </strong></p>
<p>The 2018 Montepulciano d'Abruzzo Toni is dark and brooding, smoldering up from the glass with balsam herbs, black currants and hints of menthol. This is silky and opulent in feel with depths of mineral-tinged, red wild berries and sweet, inner herbal tones. It saturates the palate with soft tannins and a primary concentration of fruit, showing significantly more power than your typical 2018, yet also balance. Somehow, Cataldi Madonna has packed both near-term appeal but also the ability for a slow and steady evolution into this vintage of Toni. This is the only Montepulciano of the estate that is matured in wood as it is refined entirely in one twenty-five-hectoliter cask (the only barrel in the cellar).&nbsp;</p>
<p>&nbsp;</p>
<p><a href="https://vinous.com/articles/abruzzo-the-great-divide-oct-2022">Click here to read the full article and reviews ---&gt;</a></p>',
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			'teaser' => 'The Wine Spectator's Roberto Camuto meets...
The Nutty Professor of Pecorino: The New Abruzzo',
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<div class="article__byline">
<p>&nbsp;</p>
<p>The Wine Spectator's Roberto Camuto meets...<br /><a href="https://www.winespectator.com/articles/the-nutty-professor-of-pecorino-the-new-abruzzo-part-3"><strong><span style="text-decoration: underline;">The Nutty Professor of Pecorino: The New Abruzzo</span></strong><br /><span style="color: #000000;"><br />By&nbsp;</span></a><a href="https://www.winespectator.com/authors/rcamuto">Robert Camuto<br /></a>Nov 2, 2021</p>
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<div class="article__byline">&nbsp;</div>
</div>
<div class="article__body-content paywall">
<p>I thought I&rsquo;d met most of the eccentrics in Italian wine&mdash;the experimental outliers who&rsquo;ve made an impact by following some singular intuition, rare grape or other personal muse.</p>
<p>Then I met Luigi Cataldi Madonna in the hot, dry hills of Abruzzo. Charming and self-effacing, he proudly cackled in his smoker&rsquo;s rasp: &ldquo;I am the champion of all the crazies!&rdquo;</p>
<p>Cataldi Madonna, 65, is a philosophy professor at the University of L&rsquo;Aquila, in the stately mountain city still recovering from the deadly, devastating 2009 earthquake there. Twenty-one years ago, he was diagnosed with bipolar disorder, and he considers it a plus for his craft.</p>
<p>&ldquo;It&rsquo;s important for wine,&rdquo; he says with a laugh. &ldquo;If a producer is not maniacal, he cannot make good wine.&rdquo;</p>
<p>The son of a noble family in Ofena (pop. 500), Cataldi Madonna is known in central Italian winemaking for two things. First, he&rsquo;s been the foremost advocate of winemaking in the rugged foothills of the Tirino Valley, below the towering Gran Sasso massif, in an area nicknamed "Il Forno d&rsquo;Abruzzo&rdquo; (&ldquo;the oven of Abruzzo&rdquo;). Second, and perhaps more important, he was the region&rsquo;s first champion of Pecorino, the heirloom white grape that&rsquo;s taken off like a rocket in the 21st century.</p>
<p>A bit of historical context: Though the first pure Pecorino bottling is widely believed to be a 1990 vintage from&nbsp;<a href="https://www.winespectator.com/wine/search?submitted=Y&amp;scope=ratings&amp;winery=Cocci+Grifoni">Tenuta Cocci Grifoni</a>&nbsp;to the north in the Marche, that estate labeled the wine &ldquo;Colle Vecchio,&rdquo; after the vineyard. According to&nbsp;<a href="https://www.winespectator.com/articles/a-tour-of-italys-grapes-50534">Italian indigenous grape expert Ian d&rsquo;Agata</a>, the grape had several regional names and Cataldi Madonna was the first in Italy to print &ldquo;Pecorino&rdquo; on a wine label, with the 1996 vintage.</p>
<p>&ldquo;Now, everybody in the last 20 years here has planted Pecorino,&rdquo; says Davide Acerra, spokesperson for the Consorzio Tutela Vini d'Abruzzo, the regional wine organization. &ldquo;And Cataldi Madonna is a reference point. He was the first here.&rdquo;</p>
<p>Pecorino&rsquo;s boom has been fueled largely by the appeal of its name, which it shares with the beloved Italian sheep&rsquo;s milk cheese. The grape variety, according to local lore, derives its name from the&nbsp;<em>pecore</em>&nbsp;(sheep) that ate the vines' leaves during their summer passage to higher grazing grounds or the sheepherders who snacked on the grapes.</p>
<p>Cataldi Madonna took over the now century-old family wine estate in 1990, following in the footsteps of his father who was the first in the family to bottle&nbsp;<a href="https://www.winespectator.com/wine/search?submitted=Y&amp;scope=ratings&amp;winery=Cataldi+Madonna">Cataldi Madonna wines</a>&nbsp;in 1975.</p>
<p>&ldquo;My father was an architect, and he had no extra time,&rdquo; Cataldi Madonna says on a bright afternoon before harvest, as he walks down the narrow country road between the vineyards with his daughter Giulia, 28, and Tuscan consulting enologist Lorenzo Landi. &ldquo;I am a professor, so I had lots of time.&rdquo;</p>
<p>In his first year, Cataldi Madonna decided he wanted to find an alternative to the area&rsquo;s Trebbiano wines and discovered Pecorino at a vine nursery. The low-yielding grape&mdash;marked by high acidity, sugar levels and aromatics&mdash;was often used as a minor part of white blends.</p>
<p>To hear Cataldi Madonna tell it, he was wowed by the grape, and he immediately planted his first 2 acres in the vineyard called Frontone, which is next to his winery at 1,200 feet in altitude.</p>
<p>&ldquo;I didn&rsquo;t know how to manage it,&rdquo; Cataldi Madonna says, shrugging his whole frame. &ldquo;It&rsquo;s like when you fall in love&mdash;do you know how to manage it?&rdquo;</p>
<p>Cataldi Madonna made the first vintage, 1996, conducting basic fermentations in stainless steel. &ldquo;In the first years we made a disaster,&rdquo; he says. &ldquo;Everyone said it tasted like lemon soda! But 2,000 bottles&mdash;even if it's lemon soda&mdash;are not difficult to sell.&rdquo;</p>
<p>Over more than a decade, he experimented broadly. Between 2000 and 2007, he tried fermenting Pecorino in oak&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=barrique"><em>barriques</em></a>, but found those covered the aromas. &ldquo;It&rsquo;s not easy to balance all the aspects of Pecorino&mdash;the structure, acidity and aromatics,&rdquo; says Landi, who joined Cataldi Madonna as a consultant in 2003.</p>
<p>In the past decade, the two have settled on a method that involves a cryomaceration (a more extreme version of&nbsp;<a href="https://www.winespectator.com/glossary/show/id/maceration">cold maceration</a>&nbsp;that involves freezing the grapes to extract more flavor and other compounds) before pressing, followed by fermenting on&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=native+yeast">indigenous yeasts</a>&nbsp;and aging on&nbsp;<a href="https://www.winespectator.com/glossary?page=1&amp;submitted=Y&amp;word=lees">lees</a>&nbsp;in steel tanks.</p>
<p>In 2019, Cataldi Madonna signed the estate over to his daughter Giulia, who studied viticulture and oversees production of Montepulciano d&rsquo;Abruzzo reds, deep-colored Cerasuolo d&rsquo;Abruzzo ros&eacute; and a Trebbiano d&rsquo;Abruzzo white from 75 acres of vineyards.</p>
<p>But Pecorino remains his obsession, and he hasn&rsquo;t loosened his grip on major decisions.</p>
<p>The winery now regularly makes a pair of Pecorinos under the geographical designation Terre Aquilane IGT: the entry-level Giulia Pecorino (86 points, $24 for&nbsp;<a href="https://www.winespectator.com/wine/detail/source/search/note_id/436235">the 2016 vintage</a>) and the harvest selection SuperGiulia Pecorino.</p>
<p>Every year, Cataldi Madonna vinifies the two original acres of Frontone Pecorino separately. But until now, he has only released one vintage as a separate cuv&eacute;e&mdash;the 2013 vintage.</p>
<p>&ldquo;The quality of the other years didn&rsquo;t please Luigi,&rdquo; says Landi. &ldquo;But 2020 was a good year and we may release it in 2023.&rdquo;</p>
<p>Ask anyone in Abruzzo what they think of Pecorino and they&rsquo;ll say it&rsquo;s a wine still being discovered.</p>
<p>&ldquo;It&rsquo;s in a state of change,&rdquo; says Cataldi Madonna, the philosophile. &ldquo;You see, Pecorino is not a closed argument.&rdquo;</p>
<p>&nbsp;</p>
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<h3><a href="/news/wines-of-georgia-trade-press-tasting-2023">Wines of Georgia Trade &amp; Press Tasting 2023</a></h3></div></div>',
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<h3><a href="/news/abruzzo-the-great-divide">Abruzzo: The Great Divide</a></h3></div></div>',
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<h3><a href="/news/sweet-winemaker-of-the-year-2022">Sweet Winemaker of the Year 2022</a></h3></div></div>',
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<h3><a href="/news/if-a-producer-is-not-maniacal-he-cannot-make-good-wine-luigi-cataldi-madonna">“If a producer is not maniacal, he cannot make good wine” Luigi Cataldi Madonna</a></h3></div></div>'
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		'created' => '2021-07-29 16:10:55',
		'created_by' => '9',
		'modified' => '2021-07-29 16:10:55',
		'modified_by' => '9',
		'sorting' => '3166',
		'status' => '1',
		'path' => '2021/07/625241474.jpg',
		'tags' => '',
		'crop_params' => null,
		'flash_video_ready' => '0',
		'video_thumbnail_ready' => '0',
		'asset_folder_id' => '0',
		'object' => null,
		'object_id' => null,
		'object_alias' => null,
		'google_drive_file_id' => null
	),
	'Document' => array(
		'id' => null,
		'parent_id' => null,
		'uid' => null,
		'name' => null,
		'caption' => null,
		'ext' => null,
		'size' => null,
		'width' => null,
		'height' => null,
		'extract' => null,
		'created' => null,
		'created_by' => null,
		'modified' => null,
		'modified_by' => null,
		'sorting' => null,
		'status' => null,
		'path' => null,
		'tags' => null,
		'crop_params' => null,
		'flash_video_ready' => null,
		'video_thumbnail_ready' => null,
		'asset_folder_id' => null,
		'object' => null,
		'object_id' => null,
		'object_alias' => null,
		'google_drive_file_id' => null
	),
	'CreatedBy' => array(
		'password' => '*****',
		'id' => '9',
		'user_group_id' => '2',
		'uid' => '427621581',
		'avatar_id' => '3578',
		'email' => 'marketing@astrumwinecellars.com',
		'first_name' => 'Saba',
		'last_name' => 'Astrum Wine Cellars',
		'locale' => 'eng',
		'created' => '2012-11-01 13:56:44',
		'created_by' => '4',
		'modified' => '2022-06-27 12:23:38',
		'modified_by' => '9',
		'status' => '1',
		'name' => 'Saba Astrum Wine Cellars'
	),
	'ModifiedBy' => array(
		'password' => '*****',
		'id' => '9',
		'user_group_id' => '2',
		'uid' => '427621581',
		'avatar_id' => '3578',
		'email' => 'marketing@astrumwinecellars.com',
		'first_name' => 'Saba',
		'last_name' => 'Astrum Wine Cellars',
		'locale' => 'eng',
		'created' => '2012-11-01 13:56:44',
		'created_by' => '4',
		'modified' => '2022-06-27 12:23:38',
		'modified_by' => '9',
		'status' => '1',
		'name' => 'Saba Astrum Wine Cellars'
	)
)
$k = (int) 4
$class = array(
	(int) 0 => 'item',
	(int) 1 => 'last'
)
include - APP/Plugin/News/View/News/index.ctp, line 21
View::_evaluate() - CORE/Cake/View/View.php, line 935
View::_render() - CORE/Cake/View/View.php, line 897
View::render() - CORE/Cake/View/View.php, line 466
Controller::render() - CORE/Cake/Controller/Controller.php, line 954
Dispatcher::_invoke() - CORE/Cake/Routing/Dispatcher.php, line 192
Dispatcher::dispatch() - CORE/Cake/Routing/Dispatcher.php, line 160
[main] - APP/webroot/index.php, line 96