Casa Ronsil, Val del Susa

Saturday, September 14th,2pm

Outside of Turin in the very North of Piedmont sits the Val de Susa.  In this long high altitude valley grow some traditional grapes that you don’t see elsewhere.  Val de Susa is a tiny, tiny, tiny DOC with only 11 hectares under vine split between 11 wineries.  To say that these wines are of limited production is an understatement.  The oldest winery in the region is Casa Ronsil.  The property has been in the Ronsil Family since 1250.  Today the winery is run by Pierino Ronsil with his son-in-law Franck Thollet.  They focus on traditional varietals Baratuciat, Serella, Becuet and Avana with vines that range from 50 to 90 years old.  The vineyards are tended to organically with no sulfur used during vinification, and very little at bottling. All the wines are fermented in stainless steel and aged in large neutral barrels so you can experience the grapes.

Come by on Saturday as we taste these rare and delicious wines.

2010 Maestro, Valsusa Bianco  $20
Equal parts Gros Blanc, Baratuciat, Serella
Crisp lemony mouth feel, mountain flowers delicate  but long finish.

2011 L’Enfant Terrible, Valsusa Rosso  $17 
100% young vine Avana
The bad child has flavors of bright and snappy blueberries, and darker fruit.

2009 Camilo, Valsusa Rosso  $20
60% Avana 30% Becuet, 10% Dolcetto
The Camilo, named after Pierino ‘s father is from 70 year old vines in the La Voùte vineyard.  The wine is full of dark earthy plum fruit and Christmas cookie spices.

2009 Saint Bartolomeo, Valsusa Rosso  $22
60% Avana, 20% Becuet, 20% Neretta Cuneese
The Saint Bartolommeo comes from their oldest vineyards of 90 year old vines.  It is fuller and more intense than its younger brothers.  The Neretta Cuneese makes all the difference.  A fascinating old world wine.

2007 1555 Pasito  $20 — 500ml
100% Avana
A beautiful pink color, the Pasito is full on the mouth and persistent with intense aromatics qualities obtained from the red grapes (usually Passiti is made with white grapes). The harvest starts in October and the grapes are dried during the winter before being pressed slowly.  It is aged in oak barriques for 12 months.

 

Comments are closed.