📌 It’s #TanninTime – Orange Wine
Terre del Gufo is located in the Province of Cosenza Calabria, in an area still not very well known but which has unique characteristics in terms of the presence of indigenous varieties and climatic diversity.
Eugenio, driven by a passion for wine and land, in 2003 decided to dedicate his life to the production of artisanal wines, from sustainable agriculture, whose goal is not standardization.
The Orange wine is IGP Calabria ‘Alysso’ 2017 Terre del Gufo composed of blend Vujnu 60%, Greco Bianco 30%, 10% Mantonico bianco. Vujno autochthonous Calabrian aromatic vine native of the Verbicaro (Pollino Mountain) known only with dialectal name and not described in the national wine registry. It’s a white grape with a medium-large cluster with a very high concentration of primary aromas. Alysso represents the first wine-making experiment of Vujnu specifically intended for sale.
The vineyard is located in Albo San Martino, 500 meters above sea level, with sandy soil, sub acid, perennially grass using the technique of green manure. The climate is Mediterranean-cool, with a good temperature range daily and annual.
✂️ Harvest time: first ten days of September.
Prefermentative maceration on the lees of about 15 days and long aging on the fine lees with batonnage of about 12 months.
👀 Straw yellow.
👃 Powerfull on the nose, which starts with hints of resin and honey, then citrus notes of lemon, fruity pear and apricot, herbaceous and floral, camomille and broom.
👅 Pure pleasure in the mouth, inviting freshness that recalls the nose with citrus and white flowers.
Expressive wine of a territory, different and not homologated, of extreme niche, wine capable of giving unusual sensorial impressions.
🍳 Paring with eggplant balls (without cheese), grilled vegetables, peppers and potatoes, spaghetti with zucchini, homemade fusilli with fresh tomato and basil, vegetable and legume soups (especially lentils).
Eraldo Dentici winery was founded in 1998, in Montefalco, until 2015 carries out a conventional agriculture, without using in the cellar too many additives and sulphites to vinify, until they disappeared totally to give birth to a natural wine, so after many trials was born Esimio.
Esimio 2018 🍇 85% Grechetto, 10% Trebbiano Toscano, 5% Chardonnay.
95% of the harvest of Grechetto and Trebbiano comes from a vineyard planted in 1998, the Chardonnay in 2006.
✂️ The harvest is entirely by hand, after ten minutes from pruning the bunches are in the steel tank, spontaneous fermentation, no controlled temperature, ferments all together with skins, seeds and must, then follows the fermentation for 90 days, in open tanks without addition of yeast.
After the fermentation is done, the wine is separated from the skins and seeds, then goes in steel tanks until spring season, when the temperatures are heated, if it has not done the manolactic fermentation is put on barrique, so with the micro oxygenation due to the wood, it favors the manolactic fermentation, so you can have a softer wine with a lower acidity. Removed from the barriques it is put back in steel tank and then bottled about a year after the harvest, around October.
Eraldo chooses light bottles because he does not want to pollute and cork.
👀 Amber yellow.
👃 Salty hints and thermal water, black tea, aromatic wood and dates.
👅 Full and intense, initially it is dehydrating, then almond and herbal tea, light tannins in the long aftertaste.
🍳 I would pair with brustengo with potatoes and cauliflower.