Spring season starts and we are happy to announce that the garden is officially open!
Two are the foody appointments on the March calendar for now:
Now to this current week's tasting in Autstria.
We start in Gumpoldskirschen, with a crispy pet nat from Piriwe. Fünfa is a 100% Rotgipler, a native variety. It is produced with the ancestral method, starting from slightly overripe grapes, whose skins remain in contact with the fermenting liquid for some days. The wine is crispy with a deep orange structure.
In Friuli, Alessandro and Lavinia took over 6,5h of the familly vineyard. The grapes were organically grown for 20 years already, and now also in the cellar. The winemaking techniques are simple, but the selection of the grapes is carried out parcel by parcel in order to bring out the best of each grape. Untitled 2021 is made of Tocai Friulano, a native grape from this region. With a 2-day maceration on the skins in cement vats, and ages for 9 months in barrels, Untitled releases rich and complex aromas of ripe fruits, floral notes and a great minerality.
In Ceresa, Sicilly, in these rugged lands, at an altitude of 500 metres, just a few kilometres from Palermo and the sea, Francesco Guccione cultivates in biodynamic agriculture, giving to his territorial wines the unique touch of his personality. Machado Rosato 2020 is a cuvée made of Trebbiano, Catarratto, Nerello Mascalese, Perricone. Machado is a festive wine, easy to drink. The lightness of Trebbiano blended with black grapes gives the wine fresh notes on the palate, notes of cherries and fresh almonds. Delicate tannins.
A real farm in Treviso, Venetia. That's the project of Costadilà where Martina and Alex, dedicate themselves with passion to the vineyards and wines, which are the pure fruit of this land steeped in history and abused by the wine industry, but now, after a long time, are returning to their former splendor. Among animals, vegetables and fruits, wine also grows: Rosso is a Merlot and Refosco wine. A juicy red with notes of red fruits, undergrowth and vivid tannins.
This week as we celebrate the spring, we thought of finishing the tasting with a fresh cider from Mike Muff. Juicy, light and clear, made from organic apples from Reichenau an der Rax.
