Featured Producer: Azienda Agricola Edi Kante
Posted By Joel on March 1, 2010
Azienda Agricola Edi Kante Vitovska 2006
Azienda Agricola Edi Kante Malvasia 2006
Azienda Agricola Edi Kante KK Spumante Brut NV
Close your eyes and imagine a windswept, limestone plateau, a place of natural caves and grottos where the stone can feel alive. At this great table of rock, Veneto, Slavic, and German-Austrian traditions come together to form a wonderfully compatible wine and food culture where wines of a deeply local character stand up to some very hearty fare.
Welcome to the Carso area of Friuli.
What kind of guy is Edi Kante? Well…the kind that chiseled subterranean wine cellars from a natural cavity in the limestone near Prepotto. Unconventional and motivated seem appropriate adjectives here. And I don’t know how true it is - I haven’t met him - I’m passing it as anecdote suggests: he is an incredibly nice guy, too.
The six hectare Kante estate faces the Gulf of Trieste on the Adriatic Sea from steep hills where limestone rich soil and cooling winds create an oscillating heat / cooling microclimate that gives Kante’s wines especially unique personality and aromatics.
Edi Kante Vitovska 2006
Tasting Notes / Impressions:
Think: the sound of a cello served with a light sprinkling of sea salt and a squeeze of lemon. Get the picture? Citrus and floral on the nose, this wine has an absolutely mouthwatering mineral acidity that plays brilliantly against a palate background reverberating with sonorous, deep-toned richness. Made from the Slavic origin Vitovska varietal. Encore length finish.
Food Pairing Suggestions:
Fresh seafood is primary here, especially shell fish: consider crab stuffed mushrooms, sushi / sashimi, or grilled calamari; Pasta with lobster in a light cream sauce; Seafood risotto
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Edi Kante Malvasia 2006
Tasting Notes / Impressions:
Scents of mandarin oranges infuse an intriguing palate of apricot, honey, hints of toasted almond and saline. A polished, buttery mouthfeel dissolves into a focused finish of remarkable depth. Made from the local Malvasia clone (Istriana).
Food Pairing Suggestions:
Fresh seafood, consider fatty tuna sushi or sashimi; Quiche, cheese tarts; Pork Schnitzel with mushroom sauce; Ham; Smoked cheeses
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Edi Kante KK Spumante Brut NV
The base for this classicly produced sparkling wine is comprised of Chardonnay (80%) and Malvasia (20%). The wine does refinement duty via 12 months barrique and 6 months steel.
Tasting Notes:
I found the Edi Kante “KK” Spumante Brut NV a tailored, beautifully etched wine. Very dry, with a great minerality and acid backbone. Notes of bread crust, apricots, honey, and toasted almonds, a remarkable balance of acid, alcohol, and fruit.
Food pairing suggestions: Seafood (I enjoyed it with seafood risotto, braised belgian endive, and grilled haddock), prosciutto di San Daniele, hearty soups, pasta / gnocchi with butter & cheese, spaezle, potatoe & veal dishes
Importer: Villiage Wine Imports LTD New York, New York
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*originally posted Feb.23rd 2009 featuring only Edi Kante Brut KK, the post was updated to inlcude tasting notes / impressions and food pairings for Edi Kante’s Vitovska 2006 and Malvasia 2006.
About the author
Joel
Joel Mack has worked for a celebrated importer / distributor of Italian wines and continues to study the wines and winemaking of Italy. He has advised many restaurants in making their Italian wine list selections and has provided training to restaurant staff. Today, Joel conducts wine classes and leads specialized private and corporate tastings of Italian wines. Joel carried out his higher education at a highly regarded College of Music and continues to extend an artistic point of view to Italian wine, balanced with factual information about wine, its nature and identity. By day, he applies his time to collaborative software technology. Joel can be contacted at joel@vintrospective.com.Comments
2 Responses to “Featured Producer: Azienda Agricola Edi Kante”
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let me say well done, first of all. i humbly feel to comment a bit as I am a serious Kante enthusiast, who’s indeed living down the lane. this (not diminutive at all) man deserves some more recognition, internationally, as an original (very) and positively bold creative. his 6 hectares became 24 in the meantime, as a result of a broadening (if local) recognition, never penalising the quality, so a lot of very hard work is still in progress.
(by the way, with the greatest sympathy, the place is called Prepotto, to clarify an otherwise very good article)
(hey, I didn’t know malvasia has an english translation, that’s great!)
Hello ! Thank you very much for your good comments and also for helping to increase awareness of the name Kante ! Also, I appreciate you pointing out the typo in “Prepotto” — I did go back to the article to fix it
Again, Thanks, and good to hear from you !