Guido Zampaglione is a figure in the wine world who intrigues me greatly – he has, ever since I first tasted one of his wines, and the intrigue only deepened when I read his résumé.
A varied background that began with a degree in economics in Naples and continued with a specialization in Enology and Viticulture in Piacenza; a born wanderer, born in Naples, passed through Piacenza, and ultimately decided to put down roots in Piemonte where he cultivates 17 hectares of vineyard and produces wines you could pick out from hundreds!
At first impression he seems like a standoffish person, but he is in reality a simple, humble, and approachable man.
He has shifted his winemaking philosophy toward long maceration and unfiltered wines, with reduced use of sulfur and without "helping himself" with non-indigenous yeasts.
The long maceration gives his wines greater aromatic complexity and makes them unsuitable for those who are not well disposed toward diversity!
The wine we'll be talking about today is Baccabianca, a Cortese vinified in purity; it often yields banal wines due to forced yields, which is why it tends to be mistreated; I'm certain that Guido will have drawn out something special from it!
Sandy soil, grape selection, low yield, long maceration of approximately 40–60 days on the skins, and "non-filtering" make it exactly as we'll describe!
We are drinking a 2007 vintage.
A beautiful golden yellow with reflections of varying shades; the absence of filtration is noticeable, yet despite this it appears fairly clear. Treat it a bit like a red: give it time to express its aromas and it will reward you: initial sealing wax, hazelnut, caramel, orange peel, hay.
A warm wine but with good acidity; on the palate it constantly contradicts and confirms itself: "tannic," acidic, savory.
Don't serve it cold – treat it like a red!
I recommend it with aged cheeses, enjoyed at room temperature.
I thank Guido for this wine; I am convinced that through his dedication and respect for the product, any grape variety – even one that appears banal to most – can find multiple expressions of excellence.
I'll leave you with one of his thoughts: "Thanks to those who appreciate the pure and simple authenticity of products born from the complexity of nature, which man tries to interpret";
What do you think?
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