During the following years, more Sangiovese was planted as well as Merlot and Cabernet Franc in order to exploit the advantages of the Adriatic terroir of the area, one marked by cool summer nights with soils rich in clay. The results of these conditions yield wines with great acidity which is especially important for Cabernet Franc.
While in oenology school in Tuscany, Alberto had the opportunity to work at the famed, three star Michelin restaurant Enoteca Pinchiorri in Florence, an experience that allowed him to taste and appreciate the world’s most significant wines and to meet so many influential people and producers from Italy as well as abroad like the Mondavi family who gave him the opportunity to work a harvest in Napa after earning his degree in 1999.
During Alberto’s time in Tuscany he met Vittorio Fiore, a friend of the Pinchiorri family, and one of Italy’s top wine consultants. Today Vittorio along with his son Jurji from Poggio Scalette in Greve in Chianti provide Selvagrossa with some critical winemaking consultation, allowing Alberto and Alessandro to make some of the most stylish yet representative wines of the region.
After Alberto’s harvest with the Mondavi family, he moved to New York as Wine Buyer and General Manager of Falai Restaurant in Manhattan’s lower east side while his brother Alessandro was an executive chef in one of Pesaro’s most prestigious restaurants, as well as working for one of Pesaro’s better butcher shops. This connection with the wine industry from both the wine buying and culinary sides has given the Taddei’s a wealth of experience and perspective that have created a foundation for them as wine growers and producers.
We here at Perman Wine Selections believe that the Marche is the last of the great and undiscovered regions of Italy. The wines of Selvagrossa are a prime example. They are wines that bring great pleasure, and like the greatest Italian wines, are really great partners for the table.
