REGION: CAMPANIA, IBORBONI, AVERSA
LA ROSA SELECTIONS CURRENTLY OFFERING:
IBORBONI BRUT ASPRINIO DI QUALITA
ABOUT THE PRODUCER: The Numeroso family has been involved in viticulture in Campania since the mid-18th century. In the 1970s the focus shifted to the production of sparkling wines. In the 1980s they began IBorboni, a name that honored the Bourbon Dynasty, for the production of their estate grown and bottled wines. IBorboni grows many indigenous Campania varietals- Asprinio for sparkling and still wine, Coda di Volpe, Falanghina and Aglianico. In 1993 DOC Asprinio di Aversa was recognized, Aversa being that part of Campania nestled between Naples and Caserta, and characterized by the volcanic soils conferred by nearby Vesuvius. Historically, Asprinio was trained by the Maritata system, indicating the vine grew up the poplar trees and the fruit would be harvested by workers high up on ladders. ‘Monster’ vines can grow to 40 feet.Today, in a nod to both tradition and practicality, IBorboni retains some of the Maritata vines but also Sylvoz as well. Asprinio is known for making a deliciously tart, refreshing, and low alcohol wine. Caserta is a region known for buffalo mozzarella production and consequently Asprinio is thought to pair well with pizza. In fact, no less an expert than Alexandre Dumas was quoted as saying that Asprinio was the only wine to pair with pizza and pasta.
ABOUT THE VINEYARD AND CELLAR: The fruit for the 16,000 bottles made of I Borboni VSQ Spumante Asprinio Brut comes from vineyards at 80 meters of altitude in volcanic soil. The fruit is harvested prior to full maturity and undergoes a cold stabilized and lengthy fermentation process of 8 months maintained at 5 bar pressure.
ABOUT THE SPUMANTE: I Borboni Asprinio is an Intense straw-yellow colored wine. It has a persistent foam and very fine perlage resulting from the medium-long martinotti method (eight months resting on the lees). On the nose, there is intense fruity, citrus and floral fragrances. On the palate it is dry, decisive and balanced in flavor.
Nicola Numeroso instructing on the maritata training system.
Historic harvest image.