Federico Russo, the agronomist among the three brothers who are behind Crotin 1897 of Monferrato, Piedmont took four labels of their wine production to Ristorante Approdo 56 in Rome to recount the story of the winery that he runs with his brothers. The wines were paired with the seafood dishes of Chef Pietro Mirto. Among the dishes was pasticcio di lasagne with salicornia and seafood made with La Mia Pasta, a Roman brand of artisanal pasta produced from 100% Italian durum wheat by Azienda Agricola Fratelli Troiani. The event, which was completely sold out, was organized and conducted by Saula Giusto of Roma Wine Experience. It was a full house with a convivial atmosphere, celebrated with excellent food and wine.
Approdo 56 is a seafood restaurant of Luca Pellegrini and Chef Pietro Mirto located in the Pigneto district of Rome wherein the kitchen in under the direction of Mirto. His cuisine is comprised of original seafood dishes created with the freshest ingredients available from the catch of the day. The menu’s changes are based on the availability and seasonality of the raw materials.
Crotin 1897 is located in Maretto, a few kilometers from Asti and on the hills of Monferrato. It has 13 hectares of organically cultivated land surrounded by woods and plateau, giving the environment biological diversity. The wine production, 50,000 bottles annually, is mainly based on the DOC wines procured from the estate’s vineyards that are cultivated according to the rules of organic farming with no weeding, only treatments based on copper and sulfur are used, and no use of chemicals in the fertilization. The fertilizers used are green manure and manure from their sheep stock. The soil is multilayered and mainly made up of clay and marine sand endowed with fossils dating back from the Upper Villafranchian Pliocene period at an altitude between 270 to 396 meters asl.
The wines were: Crotin Busanello Monferatto Bianco DOC 2013 (100% Busanello), Crotin Metodo Classico Pas Dosè Millesimato Piemonte DOC 2019 (100 % Pinot Nero), Crotin Camporotondo 2019 (100% Malvasia Moscata), and Crotin San Patelu Grignolino d’Asti DOC 2020 (100% Grignolino).
Crotin Busanello Monferatto Bianco DOC 2013
Made of 100% Busanello grapes cultivated in soil composed of ancient marine sand, tuff and clay at an altitude of 270 meters asl and northeast exposition. Busanello is a cross between Riesling Italico and Furmint created in the 1930s by Prof. Giovanni Dalmasso with the aim of improving the quality of the Furmint. The vine obtained a diffusion in Piedmont and was registered in the National Register of Vine Varieties in 1977. At the moment, Crotin 1897 is the only producer that vinifies it in purity. From the 2019 harvest, Busanello falls under the disciplinary of Piemonte DOC. Paired with crostino with tuna mousse citrus zest and mayonnaise. Bright golden straw yellow in color with an intense complex nose of petrol, beeswax, exotic fruits, yellow apricot, citrus zest, dried yellow flowers while on the palate there is a surprising youthful personality, creamy acidity, citrus peel and exotic fruits, a retro taste of light mineral bitterness and persistent. An excellent mature wine that is evolving with finesse.
Crotin Metodo Classico Pas Dosè Millesimato Piemonte DOC 2019 (100 % Pinot Nero)
Obtained from 100% Pinot Nero cultivated in the vineyards with calcareous and clayey marl soils at 280 meters asl with east sun exposure. Traditional white vinification, aged on fine lees for until spring with batonnage, and second fermentation in the bottle on the lees for 24 months. Paired with the ratatouille with bagna cauda sauce. Straw yellow with fine and persistent bubbles, in the nose, aromas of grapefruit, breadcrumbs, white flowers while on the palate, it lends a steady and lively freshness and creaminess, citrus fruits and long finish.
Crotin Camporotondo 2019 (100% Malvasia Moscata)
Obtained from 100% Malvasia Moscata grapes. Malvasia Moscata is a white grape variety that is historical in Piedmont that disappeared from the vineyards due to its sensitivity to powdery mildew, a disease of the plant caused by fungi which was difficult to fight in the old days. Therefore, Moscato was more preferred to be cultivated in the vineyards in Piedmont over Malvasia Moscata. The skin contact of the grapes were for the entire duration of the fermentation that was carried out at a low temperature in steel tanks. The maturation was done in concrete vats for twelve months and refinement for six months in the bottle. Paired with risotto with cuttlefish scented with lemon and rosemary; and La Mia Pasta lasagna with salicornia, seafood and squid. Light straw yellow in color with an intense aromatic nose typical of Moscato, with notes of lychees and menthol, while the taste is balanced, underlined acidity, ends with a light bitterness.
Crotin San Patelu Grignolino d’Asti DOC 2020
Obtained from 100% Grignolino grapes cultivated in reddish brown sandy soil at 395 meters asl with southern sun exposure. Traditional vinification of red wine with 5 to 6 days of maceration and refinement in steel tanks. Paired with albacore tuna goulash. Pale pink-ruby red color with vibrancy, immediate nose of strawberries, red currant and fresh white flowers, vinous while on the palate the freshness persists with slight sapidity, low tannins and long finish.
Address: Via Serra Campia 8, 14018 Maretto (AT), Italy
Tel: +39 0141938011
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Tel: +39 06 27858198
Roma Wine Experience
La Mia Pasta
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