{"title":"Il Verro","description":"Italy is home to over 500 different wine grapes, many of which we’ve never even heard of, because they’re grown in a specific valley, or a particular suburb of one specific city, and drunk largely by locals. But how many of those obscure Italian grapes can be described as a favorite wine to royalty (including the twice-deposed Bourbon king of the Two Sicilies)?\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eToday’s story brings us to Campania, and the grapes are Pallagrello Nero, Pallagrello Bianco, and Coda di Pecora. In the Caserta region, a combination of volcanic soils and poverty prevented phylloxera from taking root, and the supplanting of native varieties to trendy international ones. Alto Casertano, where Il Verro is located, is an isolated pocket hemmed in by forests, mountains, and national parks; this isolation kept out the bigger industrial efforts, and kept in those fascinating native grape varieties.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAll three of these grapes were virtually abandoned in the 20th century, brought back from the brink of extinction by a few old vines growing in a poorly-maintained vineyard. Il Verro (named after the abundant wild boars in the region) was founded in the early 2000s. Farming is organic, and the goal is to express Campania’s unique viticultural heritage — indigenous grape vines grow on rich, volcanic soil, they have prime expositions to soak up the Southern Italian sun, and there are massive diurnal shifts, meaning nights are quite chilly. These are all traits we seek out in our favorite wine regions, yet rarely do they all come together so seamlessly.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePallagrello Nero is the grape particularly beloved by the Bourbons in the 18th and 19th centuries. At Il Verro, it makes wines with intense flavors — spices, black pepper, black fruits (blackberry, plum, cassis), and cured olive — and fine, integrated tannins, all wrapped up in a supple frame. It’s the kind of wine you could open tonight, to accompany grilled sausages or lamb, but also one you could tuck away for 10 or so years to enjoy in a different stage of its life.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePallagrello Bianco is not a white clone of Pallagrello Nero. It’s a distinct variety, and a really exciting one. It captures what we love about Southern Italian whites: waxy, honeyed richness balanced by sparkling acidity and unmistakable minerality. We detected notes of fresh herbs, lemon curd, crushed rocks and oolong tea, and the kind of structure that leaves you craving a second sip.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIl Verro’s other white wine, made from a variety called Coda di Pecora (sheep’s tail) is a singular wine. In fact, they are the only winery making a varietal Coda di Pecora, and since the Italian authorities haven’t yet recognized it, Il Verro cheekily calls it Sheep. It’s bright and unctuous, akin to a Northern Rhône white blend but with a bit more bite and a complex texture. Herbs, salt and orchard fruits are in abundance here.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNot only is Il Verro devoted to preserving their home terroir and traditions (something we love, and value), they are turning out some incredible wines worth taking note of.\u003cbr data-mce-fragment=\"1\"\u003e","products":[],"url":"https:\/\/sf.flatiron-wines.com\/collections\/il-verro.oembed","provider":"Flatiron SF","version":"1.0","type":"link"}