Category Archives: Article

Mezzacorona above 1 Million Cases in the US Market

 

 

On February 24th an interesting article regarding the Mezzacorona Group was published in the Shanken News Daily, the exclusive daily email newsletter which covers the global wine, spirits and beer industry.

Our Company is reaching new heights in the US Market, with intense marketing efforts that started in 2012 and is still on-going.

During this year, new products will be introduced to meet consumer needs and the Mezzacorona brand will gain popularity thanks to the strong commitment of our subsidiary, New York based, Prestige Wine Imports Corp.

For more information, have a look at the Shanken News Daily artcle http://goo.gl/R6x7Xz

HARVESTING AT MEZZACORONA, ONE BIG FAMILY

 

 

Autumn, with its amazing colors and flavors, has finally arrived and the harvest at Mezzacorona is almost over. Our farmers are still harvesting the latest red varietals, Teroldego grapes in the Rotaliana valley, in the north of the Mezzacorona estates, Cabernet Sauvignon and Merlot in the vineyards located more south, close to the Garda Lake.

 

This year we could not have hoped for a better harvest here in Trentino. September 2013 was characterized by perfect weather conditions: beautiful, warm, sunny days and cold nights allowed for a perfect, ideal ripening of the grapes, especially for our Pinot Grigio, plus the ideal environment for our farmers to work in the fields.

 

In our region, grapes are harvested all by hand since most of the vineyards are planted on steep hills and the use of harvest machines is impossible. In many other wine regions in Italy, where vineyards are planted on flat and wider areas, harvest is all mechanized, allowing a huge saving in terms of time and labor costs. Here, at the foot of the Italian Alps, the territory configuration allows only manual harvest.

 

During this time of the year, we like to invite our customers to the vineyards to show them how grapes are harvested here at Mezzacorona. All families are on the field to help, from the white-haired grandfather to young nephews; all generations are involved during this important time of the year. The enthusiasm and happiness in the air during those days, walking through the vineyards and at the winery, is amazing.

 

It is the priceless reward for a year full of commitment, sometimes worry, but always passion, which we all put in our job. It gives back the family dimension that it is sometimes hard to recognize beyond the size of a company like Mezzacorona, but it is exactly what we are: a big family, committed and in love with its homeland, working hard to give the next generation the treasure preserved since 1904.

 

Raise the glass and toast with us, waiting for the 2013 new releases of Mezzacorona!

Celebrate Summer with Mezzacorona Moscato!

 

What’s better than a delicious, refreshing ice cream to tickle your taste buds on hot summer days? 

Here’s something you will not able to resist, especially when paired with our Mezzacorona Moscato – definitely the perfect match! 

 

Chef Lorenzo Callegari of Trattoria Vecchia Sorni reveals his secret recipe exclusively for us: 

 

Strawberries with Yogurt Mousse and Elder Flowers Ice Cream

  

Ingredients for the mousse: 

2 cups white yogurt 

1/2 cup sugar 

1 lemon juice 

1 vanilla bar 

3 aspic leaves 

1 can whipped cream 

 

Mix the yogurt with the lemon juice, sugar and vanilla. Leave the aspic to soak in cold water, then squeeze it and mix it with 3 tablespoons of yogurt. Pour the mixture in a bowl, add the whipped cream and let it rest in the fridge. 

 

Ingredients for the elder flowers ice cream: 

1 cup elder flowers syrup

0.75 liter water  

1/4 cup sugar 

1 lemon juice 

 

Put all the ingredients in a pot of water and boil for 2 minutes. Cool in the freezer and remember to stir the mixture every 30 minutes until it is frozen. 

 

While you wait for those two mixtures to be ready, chop the strawberries into small cubes, add some lemon juice and sugar and let it rest for about ten minutes. 

 

Once everything is ready, put 2 spoonfuls of strawberries in a glass, add the yogurt mousse on top and then add another layer of strawberries. Decorate with mint leaves and peach slices.

Put one scoop of elder flowers ice cream in a small cup and toast your summertime with a chilled glass of Mezzacorona Moscato!

Happy Thanksgiving!

 

Yes, you did. Last year your mother-in-law cooked a wonderful Thanksgiving dinner and with some sense of revenge you promised yourself and (quite proudly) your family to surprise them all next year with an unforgettable meal.

Now that Thanksgiving has arrived and you have yet to find anything sensational other than the traditional turkey, you regret your own words.  If you don’t want your dinner to be “unforgettable” in a bad way, we have found a solution that will save your dinner…with an Italian touch!

Look at the wonderful recipes that the Chef  Lorenzo Callegari gives to delight your guests, it will be a true success!

 

RISOTTO WITH PUMPKIN AND SMOKED DUCK BREAST

 

400 gr rice

100 ml white wine

1500 ml chicken broth

150 cooked pumpkin puree

70 gr grated parmesan

30 gr butter

20 slices of smoked duck breast

 

Chop the onion and sauté in a pan. Add the rice and let it toast, then sprinkle it with the wine. While stirring, pour the broth in and cook the rice for about 17 minutes.

Add the pumpkin puree, parmesan and butter, and let it rest covered for a couple of minutes.  Serve in the plates and add the sliced smoked duck breast each.

 

 

 

CHESTNUT MOUSSE

 

300 gr chestnut puree

100 gr sugar

200 ml double cream

400 gr whipped cream

100 gr milk chocolate

15  gr gelatin sheets

 

In a pen caramelize the sugar and add the chestnut puree.  Pour the double cream in and cook until the caramelized sugar is melted. Whisk well everything and let it cool down.

Soften the gelatin in cold water, squeeze it and let it melt in a small pot with some brandy.  Melt the chocolate, add the gelatin and the whipped cream. Mix the two compounds gently and fill the glasses of mousse.  Decorate with some fruit or persimmon sauce.

 

Enjoy with your favorite glass of Mezzacorona and do not forget to take a picture of your Mezzacorona Moment at Thanksgiving! (https://www.facebook.com/Mezzacorona)

Roses & Vineyards

 

 

Spring has finally arrived. All around nature has begun to blossom, creating a colorful scenario that leaves both your eyes and your heart feeling refreshed and rejuvenated.

 

You decide to take a stroll through the vineyards and you happen to see a lot of gorgeous roses planted at the beginning of each vine. You think the farmer might have a very thoughtful wife who just loves to give her personal, female touch to her husband’s vineyards –but the reason for doing so is not just a romantic one.

 

Even though now the roses have essentially a decorative function, in the past, they were used as an effective defensive tool for the vines. The farmers noticed that the roses were affected by a common vine disease called powdery mildew. Their beautiful roses were usually attacked one week before the problem manifested itself on the vine, an advanced warning that the grower’s would use to their advantage.

 

Now, research has developed more advanced methods to prevent this disease, but the farmers continue planting the roses in their vineyards for –what else? Their wives’ happiness!

 

 

‘Tis the Season for White Asparagus with Cheese & Potato Cakes!


Trentino is a region where nature alw

ays has something to offer. During this season in particular, long stalks of asparagus, remarkably tender and brimming with flavor can be found to the north of Trento in an area called Zambana.  For Lorenzo Callegari, the young Chef at “Trattoria Vecchia Sorni,”  this provides the  chance to prove once again his talent with this delicious produce. Here’s his wonderful recipe, so you can soon prove your talents as well:

White asparagus with cheese and potato cakes

12 White Asparagus
2L of Water
¼ Bottle of White Wine
1 Tablespoon of sugar
3 Tablespoons of butter
6 Pieces of Asiago cheese (or any tasty, medium aged cheese)
3 Potatoes
Salt

Peel the asparagus. In a pot, add all of the other ingredients and bring to a boil. Once boiling, add the asparagus and cook for an additional 3 minutes . Once it boils again turn off the fire and let rest for a half hour.
Peel the potatoes, cut them into thin slices and add salt.  With a cookie cutter 3 inches deep, form the layered potato cakes.  Roast them in a frying pan on medium heat for 3 minutes per side.
In another pan, brown the cheese and carefully put it over the asparagus with the potato cakes. Decorate with thyme and some onion grass thinly chopped.

Pair your finished dish with a glass of Mezzacorona Pinot Grigio.  You’ll be delighted!

Screw Caps vs Corks

Although the screw cap was first created for pharmaceutical purposes and to seal such beverages as mineral water, soft-drinks, and hard-liquors, it’s had a place within the wine industry for far longer than many realize. Traditionally, the cost was notably less compared to its cork counterpart and for this reason it was mainly used in wines that were both low in price and low in quality.  But their usage wasn’t solely based on their attractive price tag.  Winemakers found that the utilization of corks with low quality wines made these wines practically undrinkable so other methods of sealing the bottle, such as the screwcap, were introduced to subdue these negative characteristics as well as prolong a bottle’s shelf life.  Today, the main “defect” of the screwcap is in fact not a defect at all, but a negative perception taken from its history: it is associated with an image of low-quality wine, particularly in the countries where it was traditionally produced (France, Italy, Spain).

Interestingly enough, while the progress of materials has been able to better the performance and overall image of the screwcap, modernization has not been as kind to the cork –as nothing is able to guarantee the absence of it’s negative organic substances blending with a wine. In this respect, the synthetic cork represents a notable improvement compared to the standard cork, but it is still an “imitation” with some issues regarding the oxida tion of the wine. In fact the synthetic cork cannot completely prevent oxygen from sneaking into the bottle, that means a reduction in the shelf-life of the wine to about 2 years for whites and 3-4 years for reds.

Screw caps are already largely used in some markets (Canada, Switzerland, Scandinavia, England, New Zealand, and are breaking cultural and mental barriers in more traditional countries thanks to their long list of strengths. How many of these were you aware of?

– They do not give abnormal taste or odor to the wine
–  They prevent oxygen from entering the bottle
–  They reduce the sulphite content (antioxidants)
–  They are easy to open and close
–  They are hygienically more secure
– They increase shelf life

For these reasons, screw caps are overtaking the cork as the preferred bottle closure by wine growers and winemakers alike. They literally protect the fruit of their labor.

And what about the bottlecap? This method happens to be one of the most preferred closures of enologists as it can guarantee the optimal aging of millions and millions of bottles of sparkling wine and champagne for years… but this, our friends, is another story.


Spring Arrives & Brings Environmentally-Friendly Practices to Mezzacorona

The sun is beginning to warm the grass beneath our feet and flowers blossom as animals awake from their winter sleep. Yes friends: spring has arrived!

In vineyards everywhere, the first sprouts begin to appear. And with those sprouts, bizarre insects.   As beautiful as rows of vineyards may look from afar, up close it becomes apparent that those bizarre insects need to be controlled in order to prevent damages on the vines.

Since the 90’s, Mezzacorona has been handling the management of common parasites like Lobesia botranaa nd Eupoecilia ambiguella through a modern biological system. This technique is now applied all over the Trentino region and also experimented abroad, like in California, where they have since seen successful results in the vineyards.

This innovative method consists of limiting the reproduction of harmful insects through pheromone over-stimulation.  In these days, the farmers are distributing between 400 and 500 dispensers for every 2.5 acres. These dispensers are simple tools that release pheromones which confuse the males so much so, that they stop reproducing.

This innovative method allows a proper wine-producing environment where the use of pesticides is practically zero.  This is just an example showing the commitment of Mezzacorona in reducing the impact of its activities on the local environment. In the early 1980’s, Mezzacorona issued “The Protocol for a High-Quality Wine Production in Trentino”, a proposal aimed at regulating the cultivation, new vineyards, green care and other processes in order to promote sustainable agriculture.

Further reduction of chemical treatments translates into the minimization of copper or sulphur residual in the wine. Water and energy management together with balanced vineyard usage increase sustainability and with 70% of the wineries being built underground the use of air conditioning in the cellars is significantly reduced. Photoelectric in conjunction with hydroelectric plants also fulfill the majority of the energetic needs and recycling is as a normal practice as adhering to other quality or environmental guidelines.

Just as seasons continuously change, we at Mezzacorona feel it important to be at the forefront of environmentally-friendly practices within our vineyards, willing and able to change with the times.

Alpine Crispness with Mezzacorona Pinot Grigio


Discove

r why the Trentino region, in the heart of the Italian Alps, is the best suited region to grow Pinot Grigio.

 

What does a Pinot Grigio grape look like? Probably not as you’d expect! Pinot Grigio variety actually derives from Pinot Noir grapes. As a matter of fact, the Pinot Grigio skins are characterized by a dark colour, ranging from copper grey to light red, and the clusters are very small and tight. This distinguishing shape tends to remind people of pine cones –or “Pinot,” as they’re called in French!

 

Mezzacorona Pinot Grigio is a full expression of the unique combination of climate, soil and people you’ll find at the foot of the Italian Alps in the Adige Valley. The combination of these three key elements makes the Pinot Grigio grown in this area exclusive from anywhere else and exemplifies why Mezzacorona is the world’s leading producer of this variety.

 

Climate. Pinot Grigio is a variety that yearns for particular environmental conditions: large temperature swings between day and night (which help preserve the acidity of the grapes), and constant winds. Here in the alpine area in the North-East of Italy, those conditions are perfectly replicated. A fresh breeze comes from the glaciers peaking at over 9,000 feet in the North of the region, while gentle mild winds blow from Garda Lake in the South. Together these conditions allow the perfect aromatic maturation of the grapes, while not subtracting from their perfume and fragrance.

 

Soil. Pinot Grigio is cultivated in favourable soils with optimum fertility, both in deep valleys as well as in the hills. The Dolomitic landscape adds crispness and minerality to the classic, delicate and elegant aromas of Pinot Grigio. The typical “pergola” trellising system allows the grapes to hang free with maximum exposure to air which helps prevent mildew. Moreover, the leaves above the grapes protect them from the sun’s harmful rays (Coppertone SPF 45 failed to do the trick) . All green management and harvest activities are performed by hand, allowing the farmers to carry out the finest selection in the vineyard. As a result, the grapes arrive at the winery in perfect and healthy condition.

 

People. Originally known with as the German name Ruländer, Pinot Grigio has been cultivated in the Dolomites since the 1950’s. The successful cultivation of vines in a steep and difficult environment has been possible thanks to the great determination of the local grape growers & their ability to join forces and work together. We believe Mezzacorona parallels the strong character its workers:  Able to cope with difficulties and create strengths out of weaknesses.

 The result of our triple-threat combination?  An elegant Pinot Grigio characterized by a unique crispness and minerality, perfect as an aperitif and excellent with local and International cuisine. Salute! 

The new Mezzacorona blog!


 

We’re excited to announce the new Mezzaco

rona blog!

 

Experience the world of Mezzacorona: Our winery, our people, our wines and the territory of Trentino – located in the heart of the Italian Alps.

You relax outside, sipping a refreshing pinot grigio wine on a warm spring day.  The sun begins to highlight the surrounding landscape and a fresh breeze tickles your senses.

You take in the breathtaking view of the snow glistening on the Italian Alps.  Down below, the valley is picture perfect, reminding you of a famous painting.

The vineyards stretch as far as the eye can see until they kiss the Adige river flowing gently in the distance. Is this the perfect Italian romance?  The line between fantasy and reality blurs with every sip of Mezzacorona.

Enter the world of Mezzacorona.  We’re excited to share our history, passion and dedication to make elegant wines since 1904.