<p>Giulio Moriondo became a winemaker solely out of the passion he has for Valdostana wines and their curious grapes. By day he is a professor at the local Agricultural University (not in <glossary title="422">oenology</glossary>), by night and weekends he tends his small <glossary title="760">parcels</glossary> of <glossary title="740">old vines</glossary> and makes wine in the <glossary title="254">cellar</glossary> of his house. His production is minuscule, but his wines are legendary in the region. He has been micro<span class="zalup"><span><span>-</span><glossary term="Vinification" title="1104">vinifying</glossary> </span></span><span class="zalup"><span><glossary title="473">Fumin</glossary><span>,</span></span></span> <span class="zalup"><span><glossary title="805">Pinot Noir</glossary><span>,</span></span></span> <span class="zalup"><span><glossary title="781">Petit Rouge</glossary><span>,</span></span></span> <glossary title="338">Cornalin</glossary> and <glossary title="1088">Vien de Nus</glossary> for over twenty years. The wines are made without any <span class="zalup"><span><glossary title="542">inoculation</glossary><span>,</span></span></span> with long <glossary title="610">maceration</glossary> on the skins and no <span class="zalup"><span><glossary title="447">filtration</glossary><span>.</span></span></span> Minimal <glossary title="993">S02</glossary> is used at <span class="zalup"><span><glossary title="185">bottling</glossary><span>.</span></span></span></p>
<p><em><strong>This visit to Vinirari took place in Spring 2014.</strong></em></p>
<p><em><strong>Words by Jules Dressner, photos by Josefa Concannon, David Norris and Jill Berheimer. </strong></em></p>
<p><img alt="" src="http://louisdressner.com/lib/images/IMG_1284.jpg" test="test2" /><br />
<br />
That was the view from our hotel.<br />
<br />
As you know, we here at Louis/Dressner are big fans of underdog regions and the crazy <glossary term="Indigenous" title="1139">indigenous</glossary> grapes grown there. We also are fans of die-hard traditionalists, preservers of history and lovers of the land. After our visit with Giulio Moriondo of Vinirari, I can confirm he exemplifies these qualities to a tee.<br />
<br />
First off, if you don't know Vinirari, rest assured that 99.3% of wine drinkers are right there with you. Giulio is truly a <glossary term="Garagiste" title="481">garagiste</glossary> (his <glossary term="Cellar" title="254">cellar</glossary> in his garage), owns about one <glossary term="-Select term-" title="">hectare</glossary> of vines spread over a gazillion <span class="zalup"><span><glossary term="Parcel" title="760">parcels</glossary><span>,</span></span></span> and tends vines/makes wine purely out of passion and love for his region's <glossary term="Viticulture" title="1103">viticultural</glossary> history. He's even written two books about it! And it's not even his full time job!<br />
<br />
We only visited two micro<span class="zalup"><span><span>-</span><glossary term="Parcel" title="760">parcels</glossary> </span></span>very close to Giulio's house, but still learned a ton. The first one we visited was planted in <glossary term="Pinot Noir" title="805">Pinot Noir</glossary> for a long time, but Giulio has spent the last years <glossary term="Grafting" title="500">re-grafting</glossary> these with over 20 different <glossary term="Selection Massale" title="941">massale</glossary> <glossary term="Clones" title="304">clones</glossary> of the <glossary term="Indigenous" title="1139">indigenous</glossary> <span class="zalup"><span><glossary term="Petit Rouge" title="781">Petit Rouge</glossary><span>.</span></span></span><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/P1000411.JPG" test="test2" /><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_1286.jpg" test="test2" /><br />
<br />
Here you can see the <glossary term="Grafting" title="500">grafted</glossary> vines.<br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_1291.jpg" test="test2" /><br />
<br />
When asked about getting rid of his <span class="zalup"><span><glossary term="Pinot Noir" title="805">Pinot</glossary><span>,</span></span></span> Giulio answered:<br />
<br />
<em>"This is not </em><glossary term="Burgundy" title="212"><em>Burgundy</em></glossary><em>. I've tried every </em><glossary term="Vinification" title="1104"><em>vinification</em></glossary><em> possible and still have never found a way to express the grape properly in this </em><glossary term="Terroir" title="1026"><em>terroir</em></glossary><em>."</em><br />
<br />
If you're wondering how Giulio found 20 <glossary term="Selection Massale" title="941">massale</glossary> <glossary term="Clones" title="304">clones</glossary> of a weird grape you'd never heard of before, it's because he's made it his lifework to discover, analyze, understand and preserve <glossary term="Aosta" title="109">Aosta</glossary>'s <glossary term="Indigenous" title="1139">indigenous</glossary> grapes. Through his own rigorous, self-funded research, which mostly involved talking to old timers but also DNA analysis, he's been able to identify and in some cases re-discover varieties long believed to have disappeared from the area.<br />
<br />
We were lucky, because the only other <glossary term="Parcel" title="760">parcel</glossary> we'd visit that day (just a short walk from the <glossary term="Petit Rouge" title="781">Petit Rouge</glossary>) is Giulio's training ground for all the <glossary term="Clones" title="304">clones</glossary> he's been able to find and preserve over the years.<br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_5583-1.jpg" test="test2" /><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/P1000414.JPG" test="test2" /><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/P1000413.jpg" test="test2" /><br />
<br />
One, for example, is called <em>Blanc Commun</em>, a grape from the 18th century. Only eight plants of this exist within the vineyard.<br />
<br />
<span class="zalup"><span><glossary term="Cornalin" title="338">Cornalin</glossary><span>,</span></span></span> another unknown <glossary term="Indigenous" title="1139">indigenous</glossary> variety, was considered to have disappeared in the area. Most confused the remaining plants as a strain of <span class="zalup"><span><glossary term="Petit Rouge" title="781">Petit Rouge</glossary><span>.</span></span></span> Giulio, armed with a hunch and DNA analysis, was able to identify the grape and help it regain its identity. But here is the confusing thing: What they call <glossary term="Cornalin" title="338">Cornalin</glossary> in <glossary term="Aosta" title="109">Aosta</glossary> is actually Humagne Rouge in the Valais of Switzerland!<br />
<br />
Other grapes in the vineyard include Oriou Gris, <span class="zalup"><span><glossary term="Fumin" title="473">Fumin</glossary><span>,</span></span></span> <glossary term="Vien de Nus" title="1088">Vien de Nus</glossary> and Giulio's new darling, Nebbiolo Rose.<br />
<br />
<em>"This is a very different strain then the </em><glossary term="-Select term-" title=""><em>Nebbiolo</em></glossary><em> grown in </em><glossary term="Piemonte" title="793"><em>Piemonte</em></glossary><em>. The traditional wine made with this grape was considered a luxury good. It was called a "Clairet", and made like a </em><glossary term="Recioto" title="846"><em>recioto</em></glossary><em>."</em><br />
<br />
<glossary term="Petit Rouge" title="781">Petit Rouge</glossary> and <glossary term="Fumin" title="473">Fumin</glossary> are the grapes with the longest historical standing in the area. <glossary term="Aosta" title="109">Aosta</glossary> used to have a much richer <glossary term="Viticulture" title="1103">viticultural</glossary> history: in the 18th century, 4000 <glossary term="Hectare" title="523">hectares</glossary> of vines were planted on the region's mountains. Today there are barely 400.<br />
<br />
<em>"70 years ago, this entire mountain had vines as far as the eye can see."</em><br />
<br />
As far as <span class="zalup"><span><glossary term="Agriculture" title="78">agriculture</glossary><span>,</span></span></span> the soils are very poor so Giulio lets grass grow wild, then selectively <glossary term="Tilling" title="1028">tills</glossary> what he doesn't want. He also needs to have gates surrounding the vineyards because of badgers.<br />
<br />
<em>"If you don't take preventative measures with them, they can eat up to 70% on the crop."</em><br />
<br />
Heading back to Giulio's house, he was excited to show us <em>"the rarest wine in the world"</em>, a mutated strain of <glossary term="Petit Rouge" title="781">Petit Rouge</glossary> that produces white grapes. Giulio had dubbed it Petit Rouge Blanc (not a confusing name at all...) and planted three rows in his front yard.<br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_1294.jpg" test="test2" /><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/P1000441.JPG" test="test2" /><br />
<br />
The vines are three years old and 2013 was the first year they produced fruit. 23 liters of total juice!<br />
<br />
When it came time to see the <span class="zalup"><span><glossary term="Cellar" title="254">cellar</glossary><span>,</span></span></span> Giulio warned us to not expect much:<br />
<br />
<em>"My </em><glossary term="Cellar" title="254"><em>cellar</em></glossary><em> is more of a workshop than anything."</em><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_5604.jpg" test="test2" /><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_5612.jpg" test="test2" /><br />
<br />
It was indeed tiny and in his garage. The wines are <glossary term="Fermentation" title="441">fermented</glossary> off their <span class="zalup"><span><glossary term="Native Yeast" title="538">native yeasts</glossary><span>.</span></span></span> Giulio never <glossary term="Filtration" title="447">filters</glossary> or <span class="zalup"><span><glossary term="Fining" title="449">fines</glossary><span>.</span></span></span> The wines are usually <glossary term="Bottling" title="185">bottled</glossary> two winters after they were harvested.<br />
<br />
Because he does 100% of the vineyard work alone, Giulio has customized this seat with wheels to make things easier on his back.<br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_1298.jpg" test="test2" /><br />
<br />
I had to make sure it was comfortable enough to be used on a daily basis.<br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_5609.jpg" test="test2" /><br />
<br />
This customized seat with wheels is <strong>Jules Dressner Approved™</strong>.<br />
<br />
We ended the visit by tasting some wine, starting with the <em>Petit Rouge Blanc</em>. It had an <span class="zalup"><span><glossary term="Aromatic" title="120">aromatic</glossary><span>,</span></span></span> clean nose.<br />
<br />
<em>"It reminds me of </em><glossary term="Sauvignon Blanc" title="927"><em>Sauvignon Blanc</em></glossary><em>."</em><br />
<br />
It was fresh, with balanced <span class="zalup"><span><glossary term="Acidity" title="71">acidity</glossary><span>,</span></span></span> <glossary term="Minerality" title="662">minerality</glossary> and also slightly <span class="zalup"><span><glossary term="Aromatic" title="120">aromatic</glossary><span>.</span></span></span> Due to the vines' very young age, there was not much complexity in the body.<br />
<br />
Someone asked for a spit bucket and Giulio replied:<br />
<br />
<em>"I'll go get a spit bucket for you, but remember that you are tasting the RAREST WINE IN THE WORLD!"</em><br />
<br />
Next we tried the "Saint-Ours" 2011, a <glossary term="Blend" title="168">blend</glossary> of 70% <glossary term="Cornalin" title="338">Cornalin</glossary> and 30% <glossary term="Petit Rouge" title="781">Petit Rouge</glossary> from the <glossary term="Grafting" title="500">re-grafted</glossary> <glossary term="Parcel" title="760">parcel</glossary> we visited. It was very good.<br />
<br />
This was followed up by a 2009 <glossary term="Pinot Noir" title="805">Pinot Noir</glossary> from the aforementioned <glossary term="Grafting" title="500">re-grafted</glossary> vineyard. This was the last year he made it, and Giulio <glossary term="Blending" title="1146">blended</glossary> it with 15% <span class="zalup"><span><glossary term="Cornalin" title="338">Cornalin</glossary><span>.</span></span></span> We all agreed it was "not bad".<br />
<br />
<em>"My wines really take time to develop. I wish I could age them for four of five years, but I just don't have the room."</em><br />
<br />
We ended the tasting with a wine very dear to Giulio's heart, a "Clairet" style wine he made from <glossary term="Petit Rouge" title="781">Petit Rouge</glossary> and <glossary term="Vien de Nus" title="1088">Vien de Nus.</glossary><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/P1000449.jpg" test="test2" /><br />
<br />
<em>Lo Vrej</em> translates to "The Real", and is Giulio's homage to the traditional luxury wines of the 18th century.<br />
<br />
Unfortunately, both bottles were <span class="zalup"><span><glossary term="Cork Taint" title="337">corked</glossary><span>.</span></span></span><br />
<br />
Bummer.</p>
<p>Giulio Moriondo became a winemaker solely out of the passion he has for Valdostana wines and their curious grapes. By day he is a professor at the local Agricultural University (not in <glossary title="422">oenology</glossary>), by night and weekends he tends his small <glossary title="760">parcels</glossary> of <glossary title="740">old vines</glossary> and makes wine in the <glossary title="254">cellar</glossary> of his house. His production is minuscule, but his wines are legendary in the region. He has been micro<span class="zalup"><span><span>-</span><glossary term="Vinification" title="1104">vinifying</glossary> </span></span><span class="zalup"><span><glossary title="473">Fumin</glossary><span>,</span></span></span> <span class="zalup"><span><glossary title="805">Pinot Noir</glossary><span>,</span></span></span> <span class="zalup"><span><glossary title="781">Petit Rouge</glossary><span>,</span></span></span> <glossary title="338">Cornalin</glossary> and <glossary title="1088">Vien de Nus</glossary> for over twenty years. The wines are made without any <span class="zalup"><span><glossary title="542">inoculation</glossary><span>,</span></span></span> with long <glossary title="610">maceration</glossary> on the skins and no <span class="zalup"><span><glossary title="447">filtration</glossary><span>.</span></span></span> Minimal <glossary title="993">S02</glossary> is used at <span class="zalup"><span><glossary title="185">bottling</glossary><span>.</span></span></span></p>
<p><em><strong>This visit to Vinirari took place in Spring 2014.</strong></em></p>
<p><em><strong>Words by Jules Dressner, photos by Josefa Concannon, David Norris and Jill Berheimer. </strong></em></p>
<p><img alt="" src="http://louisdressner.com/lib/images/IMG_1284.jpg" test="test2" /><br />
<br />
That was the view from our hotel.<br />
<br />
As you know, we here at Louis/Dressner are big fans of underdog regions and the crazy <glossary term="Indigenous" title="1139">indigenous</glossary> grapes grown there. We also are fans of die-hard traditionalists, preservers of history and lovers of the land. After our visit with Giulio Moriondo of Vinirari, I can confirm he exemplifies these qualities to a tee.<br />
<br />
First off, if you don't know Vinirari, rest assured that 99.3% of wine drinkers are right there with you. Giulio is truly a <glossary term="Garagiste" title="481">garagiste</glossary> (his <glossary term="Cellar" title="254">cellar</glossary> in his garage), owns about one <glossary term="-Select term-" title="">hectare</glossary> of vines spread over a gazillion <span class="zalup"><span><glossary term="Parcel" title="760">parcels</glossary><span>,</span></span></span> and tends vines/makes wine purely out of passion and love for his region's <glossary term="Viticulture" title="1103">viticultural</glossary> history. He's even written two books about it! And it's not even his full time job!<br />
<br />
We only visited two micro<span class="zalup"><span><span>-</span><glossary term="Parcel" title="760">parcels</glossary> </span></span>very close to Giulio's house, but still learned a ton. The first one we visited was planted in <glossary term="Pinot Noir" title="805">Pinot Noir</glossary> for a long time, but Giulio has spent the last years <glossary term="Grafting" title="500">re-grafting</glossary> these with over 20 different <glossary term="Selection Massale" title="941">massale</glossary> <glossary term="Clones" title="304">clones</glossary> of the <glossary term="Indigenous" title="1139">indigenous</glossary> <span class="zalup"><span><glossary term="Petit Rouge" title="781">Petit Rouge</glossary><span>.</span></span></span><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/P1000411.JPG" test="test2" /><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_1286.jpg" test="test2" /><br />
<br />
Here you can see the <glossary term="Grafting" title="500">grafted</glossary> vines.<br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_1291.jpg" test="test2" /><br />
<br />
When asked about getting rid of his <span class="zalup"><span><glossary term="Pinot Noir" title="805">Pinot</glossary><span>,</span></span></span> Giulio answered:<br />
<br />
<em>"This is not </em><glossary term="Burgundy" title="212"><em>Burgundy</em></glossary><em>. I've tried every </em><glossary term="Vinification" title="1104"><em>vinification</em></glossary><em> possible and still have never found a way to express the grape properly in this </em><glossary term="Terroir" title="1026"><em>terroir</em></glossary><em>."</em><br />
<br />
If you're wondering how Giulio found 20 <glossary term="Selection Massale" title="941">massale</glossary> <glossary term="Clones" title="304">clones</glossary> of a weird grape you'd never heard of before, it's because he's made it his lifework to discover, analyze, understand and preserve <glossary term="Aosta" title="109">Aosta</glossary>'s <glossary term="Indigenous" title="1139">indigenous</glossary> grapes. Through his own rigorous, self-funded research, which mostly involved talking to old timers but also DNA analysis, he's been able to identify and in some cases re-discover varieties long believed to have disappeared from the area.<br />
<br />
We were lucky, because the only other <glossary term="Parcel" title="760">parcel</glossary> we'd visit that day (just a short walk from the <glossary term="Petit Rouge" title="781">Petit Rouge</glossary>) is Giulio's training ground for all the <glossary term="Clones" title="304">clones</glossary> he's been able to find and preserve over the years.<br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_5583-1.jpg" test="test2" /><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/P1000414.JPG" test="test2" /><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/P1000413.jpg" test="test2" /><br />
<br />
One, for example, is called <em>Blanc Commun</em>, a grape from the 18th century. Only eight plants of this exist within the vineyard.<br />
<br />
<span class="zalup"><span><glossary term="Cornalin" title="338">Cornalin</glossary><span>,</span></span></span> another unknown <glossary term="Indigenous" title="1139">indigenous</glossary> variety, was considered to have disappeared in the area. Most confused the remaining plants as a strain of <span class="zalup"><span><glossary term="Petit Rouge" title="781">Petit Rouge</glossary><span>.</span></span></span> Giulio, armed with a hunch and DNA analysis, was able to identify the grape and help it regain its identity. But here is the confusing thing: What they call <glossary term="Cornalin" title="338">Cornalin</glossary> in <glossary term="Aosta" title="109">Aosta</glossary> is actually Humagne Rouge in the Valais of Switzerland!<br />
<br />
Other grapes in the vineyard include Oriou Gris, <span class="zalup"><span><glossary term="Fumin" title="473">Fumin</glossary><span>,</span></span></span> <glossary term="Vien de Nus" title="1088">Vien de Nus</glossary> and Giulio's new darling, Nebbiolo Rose.<br />
<br />
<em>"This is a very different strain then the </em><glossary term="-Select term-" title=""><em>Nebbiolo</em></glossary><em> grown in </em><glossary term="Piemonte" title="793"><em>Piemonte</em></glossary><em>. The traditional wine made with this grape was considered a luxury good. It was called a "Clairet", and made like a </em><glossary term="Recioto" title="846"><em>recioto</em></glossary><em>."</em><br />
<br />
<glossary term="Petit Rouge" title="781">Petit Rouge</glossary> and <glossary term="Fumin" title="473">Fumin</glossary> are the grapes with the longest historical standing in the area. <glossary term="Aosta" title="109">Aosta</glossary> used to have a much richer <glossary term="Viticulture" title="1103">viticultural</glossary> history: in the 18th century, 4000 <glossary term="Hectare" title="523">hectares</glossary> of vines were planted on the region's mountains. Today there are barely 400.<br />
<br />
<em>"70 years ago, this entire mountain had vines as far as the eye can see."</em><br />
<br />
As far as <span class="zalup"><span><glossary term="Agriculture" title="78">agriculture</glossary><span>,</span></span></span> the soils are very poor so Giulio lets grass grow wild, then selectively <glossary term="Tilling" title="1028">tills</glossary> what he doesn't want. He also needs to have gates surrounding the vineyards because of badgers.<br />
<br />
<em>"If you don't take preventative measures with them, they can eat up to 70% on the crop."</em><br />
<br />
Heading back to Giulio's house, he was excited to show us <em>"the rarest wine in the world"</em>, a mutated strain of <glossary term="Petit Rouge" title="781">Petit Rouge</glossary> that produces white grapes. Giulio had dubbed it Petit Rouge Blanc (not a confusing name at all...) and planted three rows in his front yard.<br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_1294.jpg" test="test2" /><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/P1000441.JPG" test="test2" /><br />
<br />
The vines are three years old and 2013 was the first year they produced fruit. 23 liters of total juice!<br />
<br />
When it came time to see the <span class="zalup"><span><glossary term="Cellar" title="254">cellar</glossary><span>,</span></span></span> Giulio warned us to not expect much:<br />
<br />
<em>"My </em><glossary term="Cellar" title="254"><em>cellar</em></glossary><em> is more of a workshop than anything."</em><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_5604.jpg" test="test2" /><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_5612.jpg" test="test2" /><br />
<br />
It was indeed tiny and in his garage. The wines are <glossary term="Fermentation" title="441">fermented</glossary> off their <span class="zalup"><span><glossary term="Native Yeast" title="538">native yeasts</glossary><span>.</span></span></span> Giulio never <glossary term="Filtration" title="447">filters</glossary> or <span class="zalup"><span><glossary term="Fining" title="449">fines</glossary><span>.</span></span></span> The wines are usually <glossary term="Bottling" title="185">bottled</glossary> two winters after they were harvested.<br />
<br />
Because he does 100% of the vineyard work alone, Giulio has customized this seat with wheels to make things easier on his back.<br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_1298.jpg" test="test2" /><br />
<br />
I had to make sure it was comfortable enough to be used on a daily basis.<br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/IMG_5609.jpg" test="test2" /><br />
<br />
This customized seat with wheels is <strong>Jules Dressner Approved™</strong>.<br />
<br />
We ended the visit by tasting some wine, starting with the <em>Petit Rouge Blanc</em>. It had an <span class="zalup"><span><glossary term="Aromatic" title="120">aromatic</glossary><span>,</span></span></span> clean nose.<br />
<br />
<em>"It reminds me of </em><glossary term="Sauvignon Blanc" title="927"><em>Sauvignon Blanc</em></glossary><em>."</em><br />
<br />
It was fresh, with balanced <span class="zalup"><span><glossary term="Acidity" title="71">acidity</glossary><span>,</span></span></span> <glossary term="Minerality" title="662">minerality</glossary> and also slightly <span class="zalup"><span><glossary term="Aromatic" title="120">aromatic</glossary><span>.</span></span></span> Due to the vines' very young age, there was not much complexity in the body.<br />
<br />
Someone asked for a spit bucket and Giulio replied:<br />
<br />
<em>"I'll go get a spit bucket for you, but remember that you are tasting the RAREST WINE IN THE WORLD!"</em><br />
<br />
Next we tried the "Saint-Ours" 2011, a <glossary term="Blend" title="168">blend</glossary> of 70% <glossary term="Cornalin" title="338">Cornalin</glossary> and 30% <glossary term="Petit Rouge" title="781">Petit Rouge</glossary> from the <glossary term="Grafting" title="500">re-grafted</glossary> <glossary term="Parcel" title="760">parcel</glossary> we visited. It was very good.<br />
<br />
This was followed up by a 2009 <glossary term="Pinot Noir" title="805">Pinot Noir</glossary> from the aforementioned <glossary term="Grafting" title="500">re-grafted</glossary> vineyard. This was the last year he made it, and Giulio <glossary term="Blending" title="1146">blended</glossary> it with 15% <span class="zalup"><span><glossary term="Cornalin" title="338">Cornalin</glossary><span>.</span></span></span> We all agreed it was "not bad".<br />
<br />
<em>"My wines really take time to develop. I wish I could age them for four of five years, but I just don't have the room."</em><br />
<br />
We ended the tasting with a wine very dear to Giulio's heart, a "Clairet" style wine he made from <glossary term="Petit Rouge" title="781">Petit Rouge</glossary> and <glossary term="Vien de Nus" title="1088">Vien de Nus.</glossary><br />
<br />
<img alt="" src="http://louisdressner.com/lib/images/P1000449.jpg" test="test2" /><br />
<br />
<em>Lo Vrej</em> translates to "The Real", and is Giulio's homage to the traditional luxury wines of the 18th century.<br />
<br />
Unfortunately, both bottles were <span class="zalup"><span><glossary term="Cork Taint" title="337">corked</glossary><span>.</span></span></span><br />
<br />
Bummer.</p>