Luretta is one of the most innovative producers of the Colli Piacentini region of northern Italy, known for creating unforgettable wines that can go with any cuisine. A leader for three decades in creating red, white and sparkling wines that are elegant and accessible, Luretta is now intensifying its focus by increasing its exports of its flagship wines to the U.S.
Colli Piacentini is a hilly enclave that embodies the mystery and legend of ancient Italy. Medieval castles dot the landscape of vineyards that climb the slopes of the Ligurian Apennine Mountains.
An ambitious expression of both the region and the winery, Luretta produces wines that are sustainably made. Refined and refreshing, they are perfect both for those who are new to wine and to those who are connoisseurs.
Working with winemaker Alberto Faggiani, Lucio Salamini is the second-generation owner of Luretta. He is among the new wave of wine producers who have vision. He is committed to creating a new appreciation for wine of the region and, in the process, finding a new audience.
I personally tasted the wines and created dishes of varying cuisines for a flavor comparison. Here are my tasting notes and wine and food pairing suggestions:
Luretta Gutturnio Superiore-$25-A blend of Barbera and Croatina (locally called Bonarda), Gutturnio is the hallmark wine of Colli Piacentini. Its production is limited to a small DOC around Piacenza. Naturally paired with such local delicacies as prosciutto and homemade stuffed pastas such as Tortellini and Ravioli, I found it an eager companion for Asian Peppered Beef and Grilled Flank or Skirt Steak topped with slow roasted garlic and onions and mushrooms. I used a splash of wine in the residual pan drippings to create a sauce to pour over it.
I suggest letting the wine breath for at least a half hour to allow the release of all of its delightful aromatics. Scents and flavors of ripe blackberries with hints of mint and cardamom give this a robust, but exotic flavor that will cause you to imagine yourself roaming the hillsides of Piedmont. It also opens the door to endless food and wine pairings.
Bocca Di Rosa-$30-Made from 100% of the local grape variety Malvasia di Candida Aromatica, this is one of the most unusual wines I’ve ever tasted. It opened with a somewhat oily taste and aroma of ripe olives. It then quickly shifted gears to an appositive aroma of acacia flowers and elderberries. This was a stunning development!
Vibrant intensity followed with lemon zest and honey-soaked candies competing for attention. There’s a lot of Yin and Yang going on with this wine. I was reminded of one of my favorite dishes, Chinese Sweet and Sour Chicken. I often add Shrimp to this dish for added depth.
Bocca Di Rosa is a rustic, exuberant wine that defies category. It can be served alone as either an aperitif or a dessert wine. It can also go with a meal, as I showed earlier.
After letting the wine sit in the bottle and in the glass for several minutes, it began to reveal layers of complexity. I remembered that I had some chopped squash on hand and quickly made a pasta dish with some of the squash simmered in butter, garlic, nutmeg and cinnamon and a splash of lemon and some of the wine to create a light butter sauce. A few shredded mint or basil leaves added a colorful garnish. Add a handful of pine nuts, shaved almonds or crushed pecans or walnuts for texture to complete the dish. The combination made for a delightful lunch! For more, visit en.collipiacentinidoc.it.
