A few words about wine
21 February 2010
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Post by Michele Vitale
This is more or less what I’m telling when I introduce myself.
I do not pick the Trebbiano grapes, no matter what (including the snow), until they reach at least 20° of sugar. Therefore sometimes it is a little overripe (not passito, but just a little ahead with aging).
The vinification changes depending if I decide (or better, if the grapes are up to) to do the maceration (the Lama Bianca wine) or not, but I do not use yeasts, activators, enzymes or other chemicals (even in the vineyard I only use Bordeaux mixture and sulfur).
The Montepulciano wine is fermented in concrete vats and then aged either in the concrete (il Fante wine) or in wood (the D’Ugni wine). Then there’s the Cerasuolo wine (I called it Lusignolo – the Nightingale – because when it turns out well it’s a wine which sings, actually) which is the montepulciano vinified in white, in other words a rosé.
And here they are!
For all my wines it’s the same story: no yeast, no chemicals, no additives, except that pieces of sulphite which is essential for the survival in the world of wine and in order to prevent the passage into the underworld of the vinegar.
Even with the sulfur, however, I use it far below the limits of organic wines (which of course use it).
The total number of bottles produced in a year is below ten thousand.
Soon, the second episode of ”la campagnola bella e l’inseparabile Zazzà” (the beautiful countrywoman and the inseparable Zazzà”
Related articles
- How Do You Feel About Bordeaux? (thepour.blogs.nytimes.com)
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