Aglianico goes back millennia, and has only recently been appearing on the radar in the United States. Here in California it is of particular interest due to its ability to tolerate extreme heat and survive with very little water. We go over its history in Campania and Basicilata before diving into Aglianico's surprisingly short history in California. Then we go deep into growing Aglianico in the vineyard, cellar practices, and then how it ages so gracefully. We also discuss tannins, minerality in red wines, and then go deep into food pairings, decanting, and what comes next for this noble red grape. This class was held in conjunction with Paul Robinson, a former sommelier turned wine educator and renegade retailer - check out his amazing selections at www.bottivino.com www.prima-materia.com

Talking Wine with Prima Materia Vineyard & Winery

Episode 20 - Aglianico, from Ancient to Modern, one of the world's greatest wine grapes

In this episode we tackle Sagrantino - Umbria's big red, and arguably Italy's most boisterous. With a relatively short history as a red wine, here we discuss Paolo Bea and Arnoldo Caprai and Sagrantino's new identity as a dry wine in the 1990's, now just entering its third wave. I spend quite a bit of time talking about growing Sagrantino, its striking predisposition toward high alcohol naturally, canopy management and crop loads, and then working with the grapes in the winery. Here tannin management becomes a focus. Then we enter discussions on natural wine, food pairings, cellaring and all things otherwise Sagrantino. This discussion was cohosted by Paul Robinson, a former sommelier turned wine educator and retailer at www.bottivino.com www.prima-materia.com

Episode 19 - Sagrantino: Italy's Cabernet killer in the spotlight

Rosé (and Rosato) has finally shot into the spotlight after years of disrespect. Here, through a focus on wines from Southern Italy, we discuss the history of rosé in France and Italy, in the vineyard, and I go deep into saignée versus direct press and their different effects in the winery. Food pairing is also a significant topic.  This class was held in conjunction with wine educator and sommelier Paul Robinson of www.bottivino.com - check out his new wine online wine shop for great Italian wines! www.prima-materia.com

Episode 18 - Rosé: a far reaching discussion about styles, methods, and a comparative tasting

Sangiovese is a very complicated grape, both in Italy and historically in California. It is a balancing act between acid and tannin, but very sensitive to climate and soil. It promises so much, but is famously fickle in delivery. Paul Robinson of Bottivino and I dive into a Sangiovese tasting that explores history, soil types, cellar practices, my vineyard experience with different clones and viticultural goals, and tasting specific bottles. Consider it a crash course from the sommelier perspective and my vineyard and winery point of view on this noble and often confusing grape. www.prima-materia.com www.bottivino.com

Episode 17 - Sangiovese! Everything from Chianti to soils, to barrels and tannin, and beyond

Everything you need to know about Barbera! This group Zoom discussion was put on by sommelier and wine educator Paul Robinson of Bottivino,  and Pietro Buttitta, owner/winemaker of Prima Materia Winery. We take a 2-hour deep dive into the history of Barbera in Piemonte and Monferrato, its history here in California, vineyard practices, winemaking techniques and challenges, and then a discussion on food pairing and descriptors, plus many diversions along the way. Prima Materia is concurrently releasing its 2018 vintage of Barbera today (the 2017 was tasted in this class), and the Italian wines discussed can be purchased from Bottivino. Links are below. www.prima-materia.com www.bottivino.com

Episode 16 - All about Barbera, from Italy, vineyards, and winery practices to California and beyond

Although this episode was technically focused on the topic of Southern Italian rosé, it managed to become more expansive, discussing some French rosé history, breaking down the technical aspects of saignée versus direct press or vin gris, and the general wide world of rosé and Rosato possibilities. We tasted an early-harvest Aglianico rosé from southern Campania (acid laser to the face,) a more fruit-driven Puglian Primitivo rosé, and our (Prima Materia's) third Rosato made of Barbera and Aglianico. www.prima-materia.com

Episode 15 - Rosé, Rosé For Nearly Two Hours of the Day

This was a fun discussion with Deborah Parker Wong, editor of the U.S. Slow Wine Guide. We discuss Lake County, a bit of Alchemy, soils, and take a dive into our Sagrantino, Refosco, and Negro Amaro.

Episode #14 - Slow Wine Guide Interview With Prima Materia

This is a deep dive into all things Barbera wine with Paul Robinson of Bottivino and Pietro Buttitta of Prima Materia. We held a 2-hour online tasting that generated a lot of discussion and questions as people tasted along. Paul handles the sommelier perspective and historical angle in Italy while Pietro discusses the California history, vineyard life with Barbera, and how it acts and ages in the winery. There are many approaches, and Barbera is one Italian grape that can be pretty compelling in California as well! www.prima-materia.com

Episode #13: Barbera, from Monferrato to California

We tackle Sangiovese in our ongoing series, talking about soil types, how California besmirched this beautiful grape in to 90's, why it is so challenging in the vineyard, and what the future may hold. You can learn more about our specific bottling of it at www.prima-materia.com.

Episode #12 - Talking Sangiovese

Barbera is a unique grape with special qualities that make it quite suited to California. Here we talk about it in the vineyard, a little about it in the Old County, its nature in California's sunny climates and its odd history as well. You can learn more about our specific bottling of it by visiting www.prima-materia.com

Episode #11 - Talking Barbera

We dive deep into our newest wine club release, talking about vineyard and winery practices and tasting our newest club selection with owner, winemaker, and grower Pietro Buttitta. Take a deep dive into Negroamaro, Grenache, Chardonnay, a red blend of Sangiovese/Primitivo/Dolcetto, and the unique style of Pinot Grigio Ramato from Friuli. You can learn more about the wines and vineyard at www.prima-materia.com

Episode #10 - Spring 2020 Wine Club Tasting

This informal "class" traces the general history of Italian grapevine planting in California, both North and South, with part 1 focusing on Sangiovese, Barbera and Nebbiolo, the importance of the Italian Swiss Colony, the work of the UC system in 1880-1890, and eventually the amazing planting by Guasti in Cucamonga. It is a very lose and general history for a casual group tasting, but gives some flavor to the development of the wine industry up to Prohibition.

Episode #8: A History of Italian Winegrapes in California

Part 2 continues our wine-based historical narrative from Prohibition on, and includes comparative tastings of Primitivo, Refosco, and Aglianico. Thanks for listening and you can check out the wines at www.prima-materia.com

Episode #9: Part 2 of The History of Italian Winegrapes in California

Big thanks to Dan Dawson the Wine Advisor (www.dawsonwineadvisor.com) for hosting a night with Prima Materia at the Napa Valley Wine Academy. We spend some time discussing the unique attributes of Lake County as a growing region and then get into a comparative tasting that compares our Sangiovese, Barbera, Nebbiolo, Refosco and Aglianico and similarly priced representatives from the Old World. We also dive into some agricultural details, clonal and rootstock aspects, and a few other tasting details. You can check out the wines at www.prima-materia.com. Enjoy!

Episode #7: Tasting and Discussing Italian Grapes Grown in California

An early-morning checkin covering the 2019 wine vintage thus far in Lake County, discussing harvesting and approaches to making rosé, heat and viticulture, stem inclusion in fermentation, Aglianico clonal differences, the 2018 vintage and smoke issues and a few other topics

Episode #2 - First Picking Day of the 2019 Vintage

The Prima Materia Vineyard & Winery Podcast tackles issues in wine, winemaking, viticulture and vineyard practices, and the wine world in general, plus occasionally food topics with Prima Materia winemaker, former chef, and general wine industry veteran Pietro Buttitta. You can visit us and try our wines in Oakland, California.

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Talking Wine with Prima Materia Vineyard & Winery

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