UDSOLGT!

Tenuta Saiano Clementino 2017

DKK575 (Mix & Spar)

“Clementino it’s a dry white vermouth, which is made out of Grechetto Gentile grapes, a local variety. Wine is the base ingredient which combines with essential oils and spices like absinthe and myrrh, citrus fruits like orange and tangerine peels; to create a very aromatic and citrusy sensory profile. Drink it with lots of ice.”
– Alex Fulvi

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Yderligere information

Overblik
Type

Vermouth & aromatiseret vin

Druesort(er)

100 % Grechetto Gentile

Sted

Montebello di Poggio Torriana, Emilia-Romagna, Italien

Certificeret økolog

Ja

Certificeret biodynamiker

Nej

Terroir & landbrug
Jordbund

Vinstokkenes alder

Kultiveringssystem

Mere om terroiret, landbruget og produktionen

Produktionsdetaljer
Afstilkning

Maceration

Malolaktisk syreomdannelse

Ja

Tid på bærmen

Lagring

6 months in steel

Andre interventioner
Har lovet at de overholder Libre.vin's kodeks (https://libre.vin/codex)

Filtrering

No

Klaring

No

Anvendelse af gærstarter

Nej

Temperaturkontrolleret gæring

Ja

Tilsætningstoffer for at beskytte de nyplukkede druer

No

Tilsætningsstoffer eller anden forarbejdning for at sikre mikrobiologisk stabilitet

Nej

Tilsat mælkesyrebakterier

No

Omstikning

Anvendelse af ny træ

Nej

Tilsat svovl(dioxid) før aftapning

Ja

Andre tilsætningsstoffer

No

Anden forarbejdning

No

Analyse
Alkohol (% vol.)

18

Restsukker (g/L)

Total mængde syre (g/L)

Total mængde sulfitter total (mg/L)

Frie sulfitter (mg/L)

Øvrige data
Antal flasker produceret

2,000

Aftappet (dato)

October 20, 2017

Indhold (cl)

50 cl

Lukning

Natural cork

Tips & tricks
Dekantering/iltning

Serveringstemperatur (°C)

Madparring

Holder resterne til i morgen?

Ja

Formodet aldringspotentiale

Mere...
Øvrige bemærkninger fra vinbonden

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Lejlighedsvis

Om vingården
Vingårdens navn

Tenuta Saiano

Vinbonde

Anna Maria Nanni & Alex Fulvi

Vinmager

Francesco Bordini

Land

Italien

Region

Emilia-Romagna

Underregion

Montebello di Poggio Torriana

Hektar vinmarker

8

Økologisk certificering

Ja

Biodynamisk certificering

Nej

Naturvinsforening

Har lovet at de overholder Libre.vin's kodeks (https://libre.vin/codex)

Tenuta Saiano

Tenuta Saiano is the agricultural project of the Maggioli family. The company was founded in 2003 in an area of about 100 hectares in the shadow of the Montebello fortress, in Poggio Torriana (Rimini). From the beginning, the farm has adopted as the only agronomic method a management based on respect for biodiversity and the preservation of the regenerative balance of Nature. Tenuta Saiano is a complex and polyvalent organism. We grow vines and olive trees, seasonal gardens, aromatic herbs and ancient fruit trees in a natural way, without the use of synthetic chemistry. In autumn we sow the green manure in alternate rows, which in spring will be cut and buried for fertilization. In addition to green manure, the only ingredients are copper, sulfur and the manure of our animals. The characteristics of the soil allow us not to irrigate even in the hottest season. An interdependent and rich system, in which cultivation shares breaths and spaces with the semi-wild breeding of animals and the protective presence of the uncultivated forest. The vineyard is rooted at almost 400 meters above sea level in austere soils, characterized by a complex of clays, sandstone cliffs and outcrops of salenitic chalk. The mostly spurred cordon-trained vines are carefully managed from pruning to harvesting, with only manual operations. We grow native varieties such as Sangiovese, Grechetto Gentile and small plots of Trebbiano di Romagna and Pagadebit (Bombino Bianco) because here, in Valmarecchia, they grow healthy and they feel better. The wines express the territory, which is limbo between the Apennines and the Adriatic, and the business complexity, which is not limited to agronomic or oenological techniques but is the result of a fluid and inevitably interconnected system. These poor soils in which the presence of gypsum reigns, translate into wines that are never explicitly powerful, instead material, vertical and with deep minerality. In the cellar, the hand-selected grapes ferment spontaneously without the use of selected yeasts. Our task is to accompany them to the bottle, without the use of additives or invasive techniques, without any kind of clarification, filtration or stabilization. We process the wine with clean decanting and the addition of minimal amounts of sulfur in the pressing and bottling phases.

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