ORGANIC and BIODYNAMIC WINE
Pinot Grigio is genetically descended from Pinot Noir. It derives from a gemmary mutation. This vine is incorrectly called a white grape, but the name itself indicates a non-white grape variety. When grapes ripe, the skin color becomes more or less intense pink. Even if vinified in white it gives coppery colored wines, if vinified in contact with the grape skins wine takes a pink hue, very close to “occhio di pernice” pink color with onion skin reflections. Pinot Grigio ramato continues a well-rooted tradition known since the times of Serenissima Republic of Venice, when “Ramato” (coppery) was the term referring to Pinot Grigio wine on the sales contracts. In recent years we are witnessing a gradual disappearance of this classic (copper) interpretation in favor of the more “modern and technological” white vinification, where color is removed by the bleaching action of vegetal carbon. However, it is enough to look at a bunch to understand that grape does not deserve to be deprived of its natural “color” and, of course, of its aroma compounds
Tendone or Abruzzese pergola (in local dialect “la capanne”). Traditional expanded training system characterized by a low density of plants per hectare (1,100-1,600), which favors the natural harmony of the vegetative growth and development of roots, bunches and leaves. In the “capanne” harvesting and pruning are exclusively manual and closely linked to the winemaker and his small peasant property.
Type of soil
Deep clayey soils with veins of limestone.
Cultivated vineyards at 400-500 m a.s.l.
Type of farming
Biodynamic farming with organic and DEMETER certifications. Biodynamic agriculture is important for the microbial life of vineyards and essential for spontaneous fermentation of a biodynamic wine. The use of conventional fungicides weakens the yeast population and inhibits the spontaneous fermentation. Authenticity and individuality of the biodynamic wine comes from its connection to the land and the weather conditions of a given year. Biodynamics gives to wine its place of origin, defined by the French as “Terroir” (territoriality).
STILL WINE characterized by:
– SPONTANEOUS FERMENTATION
In the cellar the biodynamic winemaker does not use biotechnology and any chemicals corrections and gives to nature the responsibility of creating the wine.
Spontaneous fermentation works precisely with what nature offers every vintage and relies on the strength and health of the vineyard in order to get large grapes covered with microbial flora which plays a crucial role in fermentation.
– WITHOUT ADDED SULFITES (less than 10 Mg/lt)
Biodynamic wine does not need preservatives, its grapes have all the elements necessary to naturally stabilize and preserve it over time.
Spontaneous fermentation cannot occur in the presence of sulfites; adding sulfites to grapes or must in the cellar means removing multiple native yeast populations present on grape skin, which are the main player for every biodynamic wine.
A wine of great complexity needs as many yeasts as possible.
– UNFILTERED CON FONDO
Most of tasters consider clarity as guarantee of quality or excellence and have created the false stereotype of the “perfect wine” which, however, is linked to the imperfect. Extreme filtration impacts the microflora (yeasts and bacteria) and creates a sterile, chemical and lifeless wine.
Unfiltered wine without added sulfites is an ever-changing kaleidoscope of taste with a wide range of flavors starting with a good and slender minerality and a depth of taste.
The production of unfiltered wines with bottom is the genuine and transparent proposal of a wine without additives: “only a biodynamic wine, which, according to the guidelines, does not require additives, can be drunk unfiltered”.
– NATURAL TARTARIC STABILIZATION
Have you ever found small crystals glinting at the bottom of the bottle? They are harmless tartaric precipitations, it means that wine “caught cold”.
Biodynamic farming does not allow any physical (refrigeration) and chemical treatments. Winter cold temperatures and time naturally stabilize the wine.
The conventional stabilization technique involves chilling a wine at -5/-6°C for 6/7 days, this is costly energy consuming for the sole purpose of avoiding the presence of few milligrams of harmless tartrate crystals in the wine.
Color: bright straw yellow with golden reflections.
Nose: decisive and intense aromas of orange, elderberry, spices, combined with woody notes, citrus, hay, dried flowers and anise.
Taste: mineral, harmonious, very persistent.
Elaborate first courses, white meats, fish and shellfish.