If you can't decide between an Amarone and a Brunello, pick Ca’ de Noci Compagni di Viaggio and I will tell you why  ...

There are particular moments in life when inner uncertainties assault us - as Shakespeare well expresses through Prince Hamlet's deep torment:

" TO BE OR NOT TO BE? "

For most of us - grape lovers who wander in a much more earthly path - the existential (yet very tangible) question is “ TO DRINK OR NOT TO DRINK? ”

Well ... This was obviously a joke.

Of course, the answer is always to drink, no question needed (not now, not ever).

Our dilemma is simply “ WHAT TO DRINK? "

There are certain days when one feels like drinking both a tannic, rich masculine and opulent Brunello - because it would be the perfect pair with a steak - and also a structured soft, flavourful cuddling yet powerful Amarone.


LET'S BE HONEST: THOSE ARE REAL AND SERIOUS QUANDARIES FOR US WINE GEEKS.

Nico between Ca'Coato Amarone by Antolini and Brunello di Montalcino by Paradiso di Frassina 

If you are lucky enough to have at your table a wine drinker as thirsty as you, you could consider just having both. But if you look at your partner - like I do - thinking that two bottles between the two of you would constitute an attempt to his life, then it's time to make a choice.

This dilemma doesn't have to turn into another Shakespearean tragedy - as I am indeed here to help.

 If changing partners is not an option then just leave both Brunello and Amarone and pick the one I would pick: Compagni di Viaggio.

 

The wine shows both tannins, masculinity and deep rich velvety fruits on the palate, full of depth. The layered flavour complexity pleases you with preserved sour cherry, dried oregano, aged balsamic,sweet tobacco and leather typical of an aged Brunello, but at the same time it leaves you with a pleasant long aftertaste of dried fruit, spices and cherry, currant and chocolate, like a good Amarone.

 

 

The first one is well known to many, and it's the grape variety behind #CHIANTI wine. The other two, Longanese and Centesimino are rarely known and have been rediscovered and revived in the Emilia Romagna region over the past 20 years.

EACH OF THE 3 GRAPES GIVES ITS PERSONAL CONTRIBUTION TO THIS WINE.

SANGIOVESE brings plenty of sour red cherries and fragrant flavours, with earthy aromas and tea leaf notes.

CENTESIMINO is also known by the name Sauvignon Rosso in the area. Due to its high acidity, it ages very well and gives a hint of dark ruby red in colours to the wines, along with aromas of rose, orange, anise and liquorice.

LONGANESE is another little known grape from Emilia, a rare gem. It brings to the blend an explosion of red fruit flavours like cherry and strawberry, with some vanilla and even liquorice overtones, plus plenty of tannins. 

Ca de Noci vineyard lies on five hectares of vineyards in small fields between stony and silty hillsides located along the Crostolo stream's valley in #EMILIAROMAGNA. The grounds insert themselves into the hills at the feet of Tuscan-Emilian Apennines. This is an area that originates from very complex geological movements.

There are 150 millions years of motions and stratifications which make the lands very rich in silt.
Due to this unique complexity, it's possible a profound development of roots underground. This gives the wine an amazing complexity and a peculiar saltiness.

Cà de Noci was established in 1993 by the two brothers Giovanni and Alberto Masini on their family's estate. For more than thirty years, the family has had a walnut forest on the property (hence the name Ca de Noci "Walnut Farm").

Above: Giovanni & Alberto 

In the 700's the province of Emilia Romagna was known to have over 100 different grape varieties. The Masinis wanted to plant local traditional grapes that were slowly disappearing, and they've been committed to biodynamic agriculture and minimal intervention. #ORGANIC farming certified since 2013 without the chemistry of fertilizers, no plant protection products and no herbicides. Plant diseases are preventively treated with plant extracts, copper and sulfur in minimal doses.

From 2008, no added sulphites, no manipulation.

Expect a bit of a reductive nose at the beginning, due to the aging and the winemaking process based on minimum human intervention. 

WILD AND NATURAL.