A few words from Sal

I grew up in commercial kitchens. By the time I was 20, I had accumulated thousands of hours of preparing and cooking foods, and continue to this day to perfect that craft. I believe creating great wine and preparing fantastic foods go hand in hand. Mise en place is a French culinary term that means "putting in place" or "gather.” Within my vineyard, early cover-crop management of the native grasses, along with pruning and canopy control is all part of my mise en place. The combination of timely watering practices and vertical shoot positioning is the beginning of the “base sauté.” Bud break to veraison is the continuation of the sauté. Veraison is the onset of the caramelization process, when the sweetness of the dish begins. The lead-up to the harvest is the time to heat things a bit and let the spices of soil, wind, sun, and all the aspects of the vineyard meld into the fruit. Selecting the perfect time to harvest is crucial. Constant tasting of the grapes determines the perfect spice level of the wine — more sun is like a tap of cayenne to the finish. Be cautious, not too much. Crushing and fermentation is a time when all of the true flavors of the wine begin to show. Barrel aging is crucial. It is the slow braise of the wine. It must be constantly checked, tasted and topped off to keep oxygen out! Bottle aging is the last step, the time when all of the components slowly cool and meld into the final fantastic product.
Bon Appetit!
Salute Cento Anni!
Salvatore Rombi