Alois @ Carne Mare NYC
NYC
"We are excited to announce that our winemaker, Massimo Alois, is currently in New York at the Carne Mare restaurant to celebrate our iconic wines. Massimo, with his deep knowledge and expertise in oenology, is sharing our story, our values, and our winemaking practices with the restaurant's guests.
For over 25 years, Cantine Alois, led by Massimo and his team of oenologists, including Carmine Valentino, has been dedicated to studying the Pallagrello and Casavecchia grape varieties. Through our research, we have gained a deep understanding of these grape varieties and our territory. We are proud of our sustainable and organic practices and our commitment to diversity and experimentation in the cellar.
Massimo is recounting our dedication to the definition of land cartography, zoning, and the search for the interaction between cultivated varieties and soil characteristics functional to optimize the relationship between vine and environment and to enhance the diversity of wines obtainable in a wine-growing area.
In addition, the winery, already from Carmine Valentino, continuing with the two young oenologists, has worked on the realization of the three crus: Morrone, Trebulanum, and Murella. This work is the result of years of study and experimentation, and we are excited to share the results with you.
We will continue to study our territory and work with two oenologists, the university, the pedologist Carla Scotti, and Professor Boselli to enhance the production territories of Pallagrello Bianco, Pallagrello Nero, and Casavecchia.
We are grateful for the opportunity to share our passion and our commitment to viticulture with a wider audience. Thank you all for your support and for accompanying us on this journey. "
- Carne Mare NYC
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