raffaele Mastrovincenzo

Sparkling or Ancestral Wines The ancestral is a sparkling wine that re-ferments in the bottle with its own indigenous yeasts and residual sugars. The recipe, in fact, provides no disgorgement of the deposit that make up the yeasts, which are left inside the bottle, always corked with a crown cap, the maturation of the wine is "sur-lie", (lees is the coarse sediment, which consists mainly of dead yeast cells and small grape particles that accumulate during fermentation) the wines are slightly veiled and opaque, in contrast with the brightness of the bubbles we are used to. Orsi Vigneto San Vito Sur Lie Federico Orsi has been driving San Vito Vineyard for about ten years. A project to enhance the Colli Bolognesi and local varieties follow the principles of biodynamics. Respect for the soil, artisanal vinification without the use of technical winemaking or wine adjustment. Pignoletto is mainly the cepage, ferments with indigenous yeasts, in steel. The first warm ...

We selected four wines around Italy, for a tasting dinner. The idea was to showcase small farmers with an artisan approach. Also some of the autochthonous grapes of the vast different vines you can find in Itlay. Below Cantina Giardino 2108 White  A winery that since 2003 produces wines with a very "natural" approach. They use grapes from historic vineyards site, in the heart of Irpinia, the cradle of Aglianico, Fiano, and Greco. Antonio Di Gruttola the owner, begins to make wine (experimenting) without the modern conventional winemaking; the idea is to make wine by spontaneous fermentation, without filtration, clarification and without the aid of sulfites. Years of tests and research have confirmed that this could be the right way. Antonio prefers all his grapes to macerate for sometimes which in some cases lasts at least six months, like the Cuvee (Sophia). One of the company's choices is to vinify in 1000 liter stoneware amphorae to produce fresh...