vino naturale
1 Commenti
05 Ago. 2021Gutiérrez Ricardo
Un 100% grillo dont les vignes s'épanouissent à 30 mètres de la mer. Fermentation spontanée, la peau reste en contact 24 heures avec le jus qui est ensuite transféré dans des cuves en ciment, sans ajout de sulfites. Arômes de pomme, abricot, terre et écume. Salin et vibrant.
Pubblicati dagli utenti:
NINO BARRACO Vignammare 2018 Marsala Cricket #ninobarracowines @vinibarraco Fermentation and maceration for 2 days on steel skins, 6 months in cement, 2 months in bottle. Harvested in the first week of August to preserve freshness, acidity and vitality, this Grillo planted almost on the sea begins with reductive suggestions, iodized and brackish, sea wind, elder flowers, orange blossom, honey, Kumquat seaweed and capers. In the mouth a slash of acid and saline freshness, herbs from the garden, citron pink grapefruit and lemon peel. Nino the artisan of wine and his idea of making a product that speaks of its territory ... the climate, the vintage and the work of the man who produces it without compromise ... Recognition of personality avoiding approvals and technical interventions, relying only on the variability of nature ... From a vineyard on the beach or almost, a mineral, Mediterranean wine, a wine out of time ..... an irresistible saline pearl .... The mediterranean sea in the glass ........ and the waves of the Greek Mediterranean NAXTRAS that strike and stun in this bleak Saturday .... impromptu ....... and surreal ...... "Waves" https://youtu.be/930pMyHe5h0
Nez iodé, saveurs complexes, parfait sous un soleil qui tape et une charcuterie très grasse
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