COLLI DEL TRASIMENO ROSSO. 1982 – LAMBORGHINI
by Paul Kalemkiarian Sr | April 1984
Another industrial tycoon was bitten by the wine grape bug! This one is an Italian whose empire included tractors, furnaces, and sleek sports cars. The Ferruccio Lamborghini story reminds me of Ely Callaway and his venture in creating Callaway vineyards in Southern California, at Temecula. (see June/July 1980 newsletters) There are some remarkable corollaries. In 1969, at the peak of his industrial career, Ferruccio decided he needed some fresh air. He sold his various manufacturing enterprises and purchased about 450 acres in the Umbria wine grape growing region. He cleared and leveled 150 acres of it, planted it with wine grapes. He directed his friend, the eminent oenologist Giorgio Gray to build a modern winery. All this, with a flair not seen in that part of the country.
His property is on Lake Trasimeno, Italy’s next largest body of inland water after the Alpine lakes. The maturing vines are helped by the sunshine reflected from the lake. The 150 acres of vines are on an estate named La Fiorita. It is due west of Perugia, within the boundaries of the DOC Colli del Trasimeno appellation.
He is an innovator. His second 150 acres were cleared for planting and then treated with special fertilizers to accelerate the new vines potential of full production. His neighbour farmers stood wondering at the unorthodox methods.
Ferruccio actively promotes his vineyard and wines at the important wine fairs and expos. His booth usually has one of his Lamborghini Miura sports cars on display too. His motto which appears on the back label ” I have always tried to do my best in every field… this is my wine” shows in the wine. My tasting of his “Rosso” or “Red” 1982 vintaged Colli del Trasimeno told me there was a departure from the ordinary. A new wine style from Italy was being presented. A fruitier wine, none of the slightly acescent nature, (many Italian wines can have this) and a fresher character was being demonstrated.
The grapes used to make this wine are Sangiovese, Ciliegiolo, Montepulciano and Gamay. Only the last one is known to us in California. More important is the fact that it is a blend to his winemakers style. That is what counts. The consistency of the final product year after year is the skill and creativity of that individual. (as long as there is a standard he is dedicated to.) I welcome this change of pace from a wine making region in Italy that has an old tradition.
Our wine is dark purplish red and brilliant. It has a deep alcoholic aroma at the start, with the fruit opening up and becoming dominant in the finish. It has an concentrated young bouquet. The taste is obviously dry and intensely fruity. The middle taste has a softness, bordering on some velvetiness. It closes with apparent acid and tannin. Serve at room temperature with meat ravioli and a hearty marinara sauce. If you do not feel like that, then go the American barbecued hamburger route, and you will have a good marriage of flavors.
Cellaring Notes: Will mellow during the next 5 years.