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Life in the bubbly lane: Cantine Ferrari

By Duane Pemberton

Winery website: http://www.cantineferrari.it

Cantine Ferrari is an produce of sparkling wine done in the French way of Methode Champenoise and are located in near the foot of the Dolomite Mountains. Ferrari is a rather common last name in Italy, in fact I was told by their winemaker, Marcello Lunelli, at a recent lunch in Seattle that it’s about as common as the name, Smith is here in America.

Winemaker: Marcello Delamater

When its founder, Guilio Ferrari started the winery back in 1902, he was passionate about Chardonnay and Pinot Noir sparkling wine as the French use to produce world-class Champagne. He was confident that the climate and terroir of the Trentino region was ideal for these grapes – fast foward to 2013 and his vision has clearly paid off.

The winery now produces over 4 million cases per year and produces wines which range from $27 to $140 per bottle. Sure it’s more expensive than Prosecco but it should be, it’s more laborious to produce, and needs more time in-bottle for the secondary fermentation to happen which mean for a more expensive production cost. Here’s the breakdown of Ferrari’s prices:

  • Ferrari Brut NV, Metodo Classico Trento DOC – $27
  • Ferrari Rosé NV, Metodo Classico Trento DOC – $37
  • Ferrari Perlé 2006, Metodo Classico Trento DOC – $42
  • Ferrari Perlé Rosé 2006, Metodo Classico Trento DOC – $75
  • Ferrari Perlé Nero 2006, Metodo Classico Trento DOC – $90
  • Ferrari Riserva Lunelli 2005, Metodo Classico Trento DOC – not yet available in US
  • Ferrari Riserva del Fondatori Giulio 2001, Metodo Classico Trento DOC – $140

I was invited to spend time with Marcello and the wines at Canlis Restaurant in Seattle, it was my first time experience the Ferrari brand and people. During the tasting we had the opportunity to taste various years of bubbly and I can tell you that the wines age very beautifully and exhibit many of the same qualities most of us adore about Champagne.

Intense fruit flavors like pear, golden delicious apple, apricot, pineapple and even some citrus come through in a number of the wines. On top of that was the beautiful layers of baking spices like nutmeg, clove and cinnamon that are augmented by notes of freshly-baked bread and biscuits. There’s no doubting the incredible intensity of the wines and complexity.

I believe that Ferrari has done a good job of appealing to both the new-world style of bubbly lover who is a bit more budget conscious while also having appeal for the collectors out there because these wines have the acidity to lay down for decades.

In the end, I’d encourage everyone to try the Ferrari wines and taste the passion, heart and soul to be found in each bottle.

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Life in the bubbly lane: Cantine Ferrari

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2013_canlis_ferrari_pork 2013_canlis_ferrari_verticalPhoto Courtesy of: Cantine Ferrari Photo Courtesy of: Cantine FerrariPhoto Courtesy of: Cantine Ferrari Photo Courtesy of: Cantine Ferrari