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| Tenuta Grillo |
My first visit to a natural wine producer,
where the wine is made following the organic principles, but in vinification, there
are even less manipulations, e.g. no filtering, no addition of yeast, and less
chemicals used, e.g. super low dose of sulfur etc.
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| Tenuta Grillo |
This vineyard is in the Piedmont area of
Italy, Guido Zampaglione sets the objective to make natural wines that are
tannic enough to be stored for years. Indeed his wines, my favorites are Igiea
and Pecoranera, are delightfully deep red, full of aroma and big body.
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| Tenuta Grillo - Guido Zampaglione |
He achieved this by fermenting for 45 days,
to extract maximum tannin and colour from grape skin, then store in 2nd hand
oak barrel for a short while before bottling for long term storage.
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| Tenuta Grillo |
The wine continues
to develop and mature in the bottle until ready for drinking, at least 6-10
years.
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