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Feelings and thoughts on next harvest 2013 and on the wines that I'd love to make when I grow older

Some time ago someone asked me what does harvest mean for me. A very difficult question, with a lot of possible answers. And all possible answers are just a small number compared to what you really feel.
Harvest is the end of one whole year and the beginning of everything. You measure yourself with the choices you’ve made during winter and spring, it’s an examination where you strive to prove yourself you’ve been good and you become the more inflexible judge.

It’s a game and a challenge, it’s your moment for chasing rainbows, trying to reach your dreams, to make them real.
It’s forty-five days of never-ending waiting and hectic running, no sleep, no eating, you live with the grapes and for the grapes, measuring, smelling, tasting, thinking. Expanding your senses, trying to understand the soil, the sun, the ocean, the vineyards. You dream of having a thousand eyes, a thousand ears, billions and billions of taste buds and receptors to sense everything, to feel everything.

Thinking about the wine that will be, the wine that will travel the big world all by itself to tell your story, and the story of the small world where you live.
My great wine.
I’m not sure I will be able to make it this year, but I will try for sure.

 

Tags: vendemmia

THE SHORT STORY

THE SHORT STORY

Grape variety: Inzolia grown in Dietro le Case vineyard
Soil: clay soil with calcareous components, very rich in limestones and sea minerals
Vineyard: planted in 1960s, head-trained bush vines
Winemaking: skin contact for 48 hours in steel tanks
Alcoholic fermentation: spontaneous, with wild yeast
Malolactic fermentation: spontaneous
Refining: 4 months on fine lees, in steel tanks
Aging: one oak barrel, where it ages in perpetuum with its sediment
Average production: a few dozen bottles every some years

Download wine sheet

WINEMAKING

The grapes are handpicked the first half of September, when they are fully ripe. The traditional pruning system - called "a pezzo e spalla" - and the age of the vines, allow slow constant ripening cycles and a great aromatic concentration.

The fermentation is spontaneous, with 2 days skin contact. After soft pressing, the fermentation continues for 8 days in steel tanks. After malolactic is completed, the wine refines on fine lees for about 4 months and is then racked into one single oak barrel, where it ages in perpetuum with its sediment.

The wine is bottled directly from the barrel no more than 2-3 times every decade.

TASTING NOTES

Altrimenti has a bright amber color, enlivened by golden hues. Its nose is predominantly tertiary, where fruity notes of apricot and ripe figs blend onto an intense and aromatic herbal background, enriched by roasted and dried nuts.

It is dry and full bodied to the palate, with a distinct savory personality that harmoniously meets a tannic finish.

SERVING TEMPERATURE: 54 - 58 °F
Pour Altrimenti in wide glasses, at a fresh but not chilled temperature.
Please avoid freezers and blast chillers, as well as a prolonged time in your home refrigerator: this wine is not filtered nor fined, and any temperature below 40 °F will mortify its complex aromas.

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