Brett happens

Based in Cori, founded in 1947 and named after Lucius Quinctius Cincinnatus, Cincinnato is a well-run cooperative that makes a wide range of red, white, sparkling and dessert wines from local varieties as well as grappa and olive oil. The 255 members farm 550 hectares, 100 of which are worked organically.

Lazio 2014, Cesanese, Arcatura, Cincinnato ($21.70, 13096689)
100% Cesanese from vines rooted in volcanic-clay soil. The manually harvested grapes are destemmed and soft-pressed. Fermentation on the skins in temperature-controlled (24°C) tanks lasted around 11 days. Underwent malolactic fermentation. Half was matured in French oak barrels (first, second and third fill) for eight months and half in stainless steel tanks for nine months. Filtered before bottling. Aged in the bottle for six months before release. Reducing sugar: 4.8 g/l. 13.5% ABV. Quebec agent: Valmonti.
The first bottle is corked. The backup has an intriguing nose of “buckwheat honey,” cocoa, sweet spices, background plum, “copper, like pennies” and, eventually, leafmould. In the mouth, it’s fluid, medium-bodied and super smooth. The ripe fruit, soft acidity and round tannins. Decent finish. A little overshadowed by its flightmate, though that could be due to its being popped and poured. (Buy again? Sure.)

Lazio 2013, Nero Buono, Ercole, Cincinnato ($23.25, 12557754)
100% Nero Buono, a teinturier (red-fleshed) grape, from 15- to 20-year-old vines rooted in volcanic-clay soil. The manually harvested grapes were destemmed and soft-pressed. Fermentation on the skins in temperature-controlled (23°C) stainless steel tanks lasted around 15 days. Underwent malolactic fermentation. Matured in French oak barrels (first, second and third fill) on the lees for 12 months and in the bottle for eight months. Filtered before bottling. Reducing sugar: 4.8 g/l. 13.5% ABV. Quebec agent: Valmonti.
Not carafed but allowed to breath for a couple of hours before serving. Dark – verging on black – in the glass. Extroverted nose of dark berries, “dried banana,” “old leather,” tobacco, “baking spices” and a hint of orange chocolate. Richer than the Cesanese. The intense core of fruit is overtoned with spice. Smooth acidity and velvety tannins are pretty sotto voce yet present enough to provide buoyancy and tone. The oak is obvious but not obnoxious. Orange chocolate returns on the credible finish. A bit New Worldish and far from deep, complex or subtle but authentic and likeable all the same. (Buy again? Yes.)

MWG October 26th tasting: flight 4 of 6