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Top 5 People of the Wine World

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The official list of top wine influencers: I am number 11 in the world according to Klout!

A lot of buzz has burst on the internet in the past weeks as soon as the Top Wine Influencers lists have been published (Luiz Alberto here, TheWineWankers here).

I personally don’t care that much about being n° 15 or 36 or 100 according to Klout or to Kred or to any other algorithm that measures your web activity impact and your followers’ engagement on social platforms.
Though working on and with social media is something I take very seriously, ratings are - on the contrary - just some entertaining minutes in my day, something I am amused to play with once in a while between a wine presentation and a délestage.

Whatever the score, I am personally happy and proud to be member of such a great community of #winelovers worldwide: people who care about wine, who support and respect the hard work that is needed to make the pleasure of wine possible every day.
People who share their passion for wine territories, who walk vineyards and taste grapes and lend a hand during harvests, who aim to learn about different terroirs and to understand climates and grapes’ personality, who help protecting the traditional culture that lies beyond a bottle of good wine, who help growers and winemakers to promote big appellations as well as unknown small crus, and to spread the wine love around the world.

Thank you all #winelovers, wherever you are!

PS: Special thanks to Luiz Alberto, founder of the #winelover community.
Join #winelover on Facebook
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Tags: #winelover, Luiz Alberto, Top Wine Influencers

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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