l'Acino
Chora Bianco Mantonico
Calabria, Italy
For the first year this label is 100% Mantonico
Indeed i am truly loving this local variety
It grows often quite high uphill, even 5-600 metres over sea level
It results a bit aromatic, quite fullish to be a wine that is kind of considered a entry level wine
I guess it stays on the lees for a bit
However the result is delicious, quite mineral, very easy drinking and persistent
I am very curious to see how this could age for a couple of years
Btw i paid it 7.50 euros🤫🤫🤫
For the first year this label is 100% Mantonico
Indeed i am truly loving this local variety
It grows often quite high uphill, even 5-600 metres over sea level
It results a bit aromatic, quite fullish to be a wine that is kind of considered a entry level wine
I guess it stays on the lees for a bit
However the result is delicious, quite mineral, very easy drinking and persistent
I am very curious to see how this could age for a couple of years
Btw i paid it 7.50 euros🤫🤫🤫
At the Mt.Pollino tasting i organised at the Oil Mill Santamaria here in Castelluccio Superiore (Basilicata).
The wine is produced on the other side of the mountain, in Calabria, but still at a fairly high altitude of about 500mt.
It's a Mantonico Pinto 100%, another grape that risked to disappear a while ago and that instead is giving great joy to the few producer that have embarked the venture to deal with it.
It's a unique grape, quite aromatic which makes people identify this particular wine nearly sweet even though the sugar has been all transformed in alcohol (not much though..12.5%)
It has a good body, good freshness and all the potential to age few years IMO.
During fermentation there a little maceration and then 8 months of stainless steel container before being bottled.
Just a touch of SO2 added at the vwry end.
Great aperitif. Very recognisable
At the Mt.Pollino tasting i organised at the Oil Mill Santamaria here in Castelluccio Superiore (Basilicata).
The wine is produced on the other side of the mountain, in Calabria, but still at a fairly high altitude of about 500mt.
It's a Mantonico Pinto 100%, another grape that risked to disappear a while ago and that instead is giving great joy to the few producer that have embarked the venture to deal with it.
It's a unique grape, quite aromatic which makes people identify this particular wine nearly sweet even though the sugar has been all transformed in alcohol (not much though..12.5%)
It has a good body, good freshness and all the potential to age few years IMO.
During fermentation there a little maceration and then 8 months of stainless steel container before being bottled.
Just a touch of SO2 added at the vwry end.
Great aperitif. Very recognisable