{"title":"Jacopo Stigliano","description":"\u003cp\u003eJacopo is a well-travelled lover of life and people, and even spent a year studying sociology at UCC here in Cork. He returned home to Valsamoggia, in the Apennine foothills of Emilia-Romagna, almost a decade ago, embarking on this significant project to preserve the millennia-old winemaking traditions of his region and the autochthonous varieties that grow in the valley's ancient vineyards. Restoring three hectares of old, co-planted vines on the lower part of the valley from abandonment, Jacopo's work preserves the vanishing viticultural practices of his home, with his approach in the vineyard and cellar deeply informed by the work of his mentors Antonio Ognibene, Giorgio Erioli, and Vittorio Graziano. The vineyards he tends were planted at a time before the prescriptions of industrialised farming swept the region, where each variety had a dedicated role in the balance of the vineyard and in the wine itself. Today, it’s rare to find many of these varieties growing anywhere, let alone beyond the crest of this valley. Jacopo prefers to pick everything at once, allowing each wine to ferment and age in one large mass, just as it would have been done when these vines were first planted.\u003c\/p\u003e","products":[{"product_id":"buriana-2023-jacopo-stigliano","title":"Buriana 2023 - Jacopo Stigliano","description":"\u003cp\u003eAt least twelve white varieties from Jacopo's vines in Valsamoggia... chasselas doré, alionza, trebbiano montanaro, trebbiano di spagna, trebbiano romagnolo, verdicchio, grechetto gentile, albana di romagna, albanona, sauvignon, montuni, moscato di terracina...\u003c\/p\u003e\u003cp\u003eEverything was picked together, before eight days of skin contact maceration, then two years in concrete before release.\u003c\/p\u003e\u003cp\u003eWindfall apple, apricot stone, jasmine and a dewy petrichor on the nose, with a light framing of tannins in the mouth, with mineral compression, savoury orchard fruits, and a bitterness that brings complexity to a lengthy finish.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJacopo is a well-travelled lover of life and people, and even spent a year studying sociology at UCC here in Cork. He returned home to Valsamoggia, in the Apennine foothills of Emilia-Romagna, almost a decade ago, embarking on this significant project to preserve the millennia-old winemaking traditions of his region and the autochthonous varieties that grow in the valley's ancient vineyards. Restoring three hectares of old, co-planted vines on the lower part of the valley from abandonment, Jacopo's work preserves the vanishing viticultural practices of his home, with his approach in the vineyard and cellar deeply informed by the work of his mentors Antonio Ognibene, Giorgio Erioli, and Vittorio Graziano. The vineyards he tends were planted at a time before the prescriptions of industrialised farming swept the region, where each variety had a dedicated role in the balance of the vineyard and in the wine itself. Today, it’s rare to find many of these varieties growing anywhere, let alone beyond the crest of this valley. Jacopo prefers to pick everything at once, allowing each wine to ferment and age in one large mass, just as it would have been done when these vines were first planted.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eEmilia-Romagna's Apennine foothills were once planted in what local farmers called coltura promiscua: vines, fruit trees, and grain grown together on the same land, with dozens of grape varieties sharing the same parcel rather than separated by variety or site. Industrial viticulture dismantled most of that in the second half of the twentieth century, replacing it with monoculture plantings of a handful of commercial varieties. The old mixed plantings Jacopo works in Valsamoggia are among the few that survived, a reminder of why his work is so significant. Growing on clay and fractured limestone at 300 or so masl. In Valsamoggia, like elsewhere, fermenting white wines on their skins was standard practice for centuries. Before stainless steel and temperature control became standard practice in mid-twentieth century, and without the equipment or space to separate the juice from the skins immediately, winemakers often loaded the harvested white grapes into vessels whole, yielding wines that were amber and textured. Buriana follows that cue, with everything picked together, macerated together and fermented and aged together as would have been the way when these vines were planted almost a century ago. The vine selection tells us much about the sharp intuitions and deep familiarity growers once had with their particular parcels. While it's understood this co planting was a natural disease management strategy, with some vines more resistant to pests and disease pressure than others, it's difficult to imagine the people who planted these vines didn't have the finished wine in mind. With Buriana, we feel this equilibrium in the wine, with its balance of weight, freshness, bitterness, and acidity. It's this rich chorus of tonal synchronicity that makes this wine so singular and significant.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Ancient Blend\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Valsamoggia, Emilia-Romagna, Italy\u003c\/p\u003e","brand":"Jacopo Stigliano","offers":[{"title":"Default Title","offer_id":54988702220626,"sku":"25\/000934","price":39.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/original_8c54153b-c8b9-4e9f-baeb-6ac520884296.jpg?v=1791451403"},{"product_id":"hiraeth-2023-jacopo-stigliano","title":"Hiraeth 2023 - Jacopo Stigliano","description":"\u003cp\u003eA blend of red and white varieties from Jacopo's old vineyards in Valsamoggia with notes of red plum, damson, and pithy pomegranate steeped in a voluminous, mineral-dense juice.\u003c\/p\u003e\u003cp\u003eThough all the varieties in these old vineyards are yet to be identified, we can say the red varieties are Barbera, Uva Tosca, Negrettino, and Lambrusco Grasparossa, and the whites are Trebbiano Romagnolo and Albana.\u003c\/p\u003e\u003cp\u003eA short maceration before pressing. Jacopo times the press to when the skins' cap rises, and he's happy with how the juice is tasting. Two years in concrete followed, and one year in bottle before release.\u003c\/p\u003e\u003cp\u003eWith 24 hours of maceration, this has a delicate structure and light colour, though the mineral density and dewy fruitiness give the wine a sense of power and grace.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eJacopo is a well-travelled lover of life and people, and even spent a year studying sociology at UCC here in Cork. He returned home to Valsamoggia, in the Apennine foothills of Emilia-Romagna, almost a decade ago, embarking on this significant project to preserve the millennia-old winemaking traditions of his region and the autochthonous varieties that grow in the valley's ancient vineyards. Restoring three hectares of old, co-planted vines on the lower part of the valley from abandonment, Jacopo's work preserves the vanishing viticultural practices of his home, with his approach in the vineyard and cellar deeply informed by the work of his mentors Antonio Ognibene, Giorgio Erioli, and Vittorio Graziano. The vineyards he tends were planted at a time before the prescriptions of industrialised farming swept the region, where each variety had a dedicated role in the balance of the vineyard and in the wine itself. Today, it’s rare to find many of these varieties growing anywhere, let alone beyond the crest of this valley. Jacopo prefers to pick everything at once, allowing each wine to ferment and age in one large mass, just as it would have been done when these vines were first planted.\u003c\/p\u003e\u003ch3\u003eThe place\u003c\/h3\u003e\u003cp\u003eHiraeth is a Welsh word, it translates roughly as a longing for something or somewhere that may no longer exist as remembered. Emilia-Romagna's Apennine foothills were once planted in what local farmers called coltura promiscua: vines, fruit trees, and grain grown together on the same land, with dozens of grape varieties sharing the same parcel rather than separated by variety or site. Industrial viticulture dismantled most of that in the second half of the twentieth century, replacing it with monoculture plantings of a handful of commercial varieties. The old mixed plantings Jacopo works in Valsamoggia are among the few that survived, a reminder of why his work is so significant. Clay and fractured limestone at 350 metres delivers more acidity and savoury mineral character than the flat Emilian plains produce, and the altitude brings diurnal temperature shifts that keep ripening slow and the wines fresh, though dramatic climatic shifts from the beginning of the decade have turned these patterns on their head somewhat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGrapes:\u003c\/strong\u003e Ancient Blend\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Valsamoggia, Emilia-Romagna, Italy\u003c\/p\u003e","brand":"Jacopo Stigliano","offers":[{"title":"Default Title","offer_id":54988703269202,"sku":"25\/000935","price":39.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/files\/bw-hiraeth-2023.jpg?v=1793699098"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1116\/0246\/7154\/collections\/jacopo-stigliano--i66.jpg?v=1793700118","url":"https:\/\/www.brianswines.ie\/collections\/jacopo-stigliano.oembed","provider":"Brian's Wines","version":"1.0","type":"link"}