This post has been brought to you by Cascina Del Colle. All opinions expressed are my own. The following message is intended for those 21+. Please enjoy responsibly.

Today we’re reviewing a pair of organic wines from Cascina Del Colle, a family-owned winery. We’ll be tasting their Bio Zero Rosso, and their Bio Zero Bianco.

Cascina Del Colle’s wines are organic and feature zero added sulfites, but how do the taste? That’s the questions we’ll be answering today. So, without further introduction, let’s pour ourselves a few glasses of organic wine, start sampling.

The Where – Abruzzo, Italy

If you have even a passing interest in wine, you’ve likely heard of Tuscany and its world-renowned bottles, such as Vino Nobile di Montepulciano and Brunello di Montalcino wines, produced from Sangiovese grapes. Or perhaps you’ve sampled the ‘top quality table wines’ from Sicily, or purchased a bottle from either side of Lake Garda. And everyone’s had a glass of Chianti, likely with fava beans. Who hasn’t?

However, unless you’re ‘really’ plugged you likely haven’t heard of Abruzzo, at least not until relatively recently – and there’s a reason for that.

Winemaking takes people, from those who plant and harvest the grapes, to the winemakers themselves, likely backed by lifetimes of experience and experimentation. Unfortunately, ‘people’ was something Abruzzo was lacking up until a couple of decades ago. In fact, Abruzzo had been bleeding away population for decades. The region’s historically vibrant winemaking industry declined along with its population, and eventually collapsed almost entirely. While, a handful of estates (mostly regional enthusiasts and dynastically-maintained vineyards) soldiered on, it wasn’t enough to keep the region relevant. Instead, investment and talent moved to other regions, or went abroad.

While the first sparks of a regional renaissance can be traced back some fifty years, it wasn’t until the last two decades that Abruzzo would start to reclaim its former glory, and it would do so largely via exports to the USA and Canada. In the North American market, Abruzzo-sourced wines have met not only with critical acclaim, but also helped satisfy consumer demand for Italian labels.

Abruzzo, located on the Adriatic coast, is home to three DOCs (Denominazione di Origin, or Designation of Origin), and one DOCG (Denominazione di Origine Controllata e Garantita Denomination of Controlled and Guaranteed Origin, basically a glorified DOC meant to designate wines of the highest quality). Montepulciano, a red wine grape globally hailed for its vibrant color, low acidity, and pleasant flavor, is the star grape of the Abruzzo region. Ironically, Montepulciano is ‘not’ grown in its namesake area of Tuscany. On the lighter end of the spectrum, Trebbiano is planted across Abruzzo, while international varietals such as Cabernet Sauvignon, Merlot, and Chardonnay have all been cultivated with success across the area.

The Bottles – A Showcase

Up first, we’ll be taking a look at Bio Zero Rosso:

Next, we’ll be sampling Bio Zero Bianco:

Tasting and Aromatics – The Review

The Rosso introduces itself with a bouquet rife with fresh herbs. This sage, rosemary, and perhaps just a hint of oregano. Deeper into the glass, dark fruit notes such as sliced plum dominate. Oaken notes are entirely absent. On the palate, the wine is medium bodied with notable tannins and medium acidity, and ends off on a pleasant finish.

The Bianco opens with a fruity bouquet, think raspberries and mixed melon. There’s a distinct minerality laced throughout the aromatics, and this minerality carries onto the palate. Think damp gravel. The combination works, creating a refreshing wine from start to finish.

What to Eat – The Pairings

With the Rosso you want to stick to medium-bodied entrees. Think pepper crusted steak stripes set over an arugula and romaine salad with blistered tomatoes, grilled red onion, and lemon grilled avocado slices, with a creamy blue cheese dressing. Conversely, this wine would also pair nicely with an herbed spatchcocked chicken, prepared with fresh rosemary and sage, and crusted with a mix Jamaican curry and cardamom.

With the Bianco lean fish is the order of the day. Think tilapia grilled in garlic butter, and then dusted with mixed fresh herbs and lemon. Conversely, you might also consider a charcuterie board with fresh and dried fruit, homemade crostini, and assorted cured meats, such as the one I prepared here.