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{ SOMMjournal.com } 119 TIME: GOING OLD SCHOOL Luna Mater 2014 Fontana Candida Frascati Superiore, Lazio, Italy "I have another 't' word for you—time—because time is a key factor here," said Lars Leicht, Trade eelopent irector for Banfi intners. "Tie that this wine has been in the bottle, time that this style of wine has been made in this region, time that the grapes have spent on the ine. f course, we are talin about rascati," he finished with a sile. er the past three decades, rascati has fouht bac aainst its reputation as the uintes - sential "Couar uice" of the 0s and early 0s. "ontana Candida, one of the ore historic producers in the region, and also responsible for about 40 percent of the production, set out to bring back the pride and the history of the reion and ae a rascati in the way that we remember, that the Romans remember : a wine with character and body," eplained eicht. In essence, this rascati is three wines in one. "t harvest, we take one portion of the fruit that comes in, [then] we chill it down and let it sit in the press overnight before pressing, allowing for extended skin contact right away," continued eicht. "The second portion of rapes are crushed and put to cacia cass with their sins for etended sin contact. The third portion of the fruit is allowed to han on the ine loner than the rest. These clusters are hand-harested and hand-de-steed and then added to the ferentin wine as whole berries. The wines stay in contact with this fruit until bottlin in arch, allowin for the process of intercellular ferentation to occur. These three parts are blended, then bottled and then aed in tufa caes prior to release." The result is a pretty serious wine that is bright and fresh, but that also has the capacity to ae beautifully. "The nose is honeysucle, white owers, apricot and yellow peach," eplained eicht as we tasted. "n the palate, the acidity is there, but there is also an unctuousness and aroas that echo the nose." Bodega Garzón 2015 Reserve Tannat, Uruguay "In discussing Uruguay's wine region, I could talk about Tannat as a uniue ariety that cae to us fro the Basue reion," reared aria ele adalena osa, Brand bassador at Bodea arzn. "But its not about the fruit today, and thans to the inuence of the ocean and the soil at Bodea arzn, this ariety finds its oice and epression here that is lie no other." ituated a scant iles fro the tlantic cean, Bodea arzn enoys sinificant diurnal shifts that allow for lon ripenin and retained acidity. Their non-interen - tionist approach is another factor that makes their wines so special. "Tannat is an untaable steed, with harsh tan- nins that typically need to be blended," eplained osa. "But here at B, we ae 00 percent Tannat that stands on its own." ith ore than ,000 icro-lots to create their Tannat blends, as well as the use of natie yeasts and "lie" containers un-toasted oa barrels and concrete ats, "we hae a lot of roo to play," osa noted. Luna Mater 2014 Fontana Candida Frascati Superiore, Lazio, Italy. Bodega Garzón 2015 Reserve Tannat, Uruguay. Lars Leicht, Trade Development Director for Banfi Vintners. Maria (Mele) Magdalena Sosa, Brand Ambassador at Bodega Garzón. THE PRODUCT OF AN OCEAN ENVIRONMENT