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#Chardonnay Day Recap

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#ChardonnayDay is an international tasting shared on social networks by thousands of winelovers worldwide

The first #Chardonnay Day was a success: here you have some numbers.

We started ay 7.30 pm in a beautiful mild evening, with many old friends and some new ones, that I have been delighted to meet.
We tasted 9 wines from 4 different vintages, produced by 5 Sicilian wineries, opened a total of 29 bottles, and left about 2 am 

Some of us twitted through the @cantinebarbera account, purposely created for the event, some others simply spent the night talking, tasting, listening to good music, discovering or re-discovering the pleasure of sharing a good glass with friends.

I had 1.353 contacts on Cantine Barbera's Facebook page, and my rating on Klout jumped from 41 to 45 in just one day. One of my “virtual” friends twitted a fantastic review for Piana del Pozzo 2009, which you can now read here.

This has been my little contribution to a global international event, which enjoyed a huge success: more than 4 million people reached by the tag #Chardonnay, with almost 30 million impressions on social media. And this almost doubles the readership of the most popular (and traditional) wine magazines.

IMHO, there are signs of a new born democracy in the wine’s world.

Tags: Piana del Pozzo, chardonnay, degustazioni, social networks, klout

THE SHORT STORY

THE SHORT STORY

Grape variety: Inzolia grown in Dietro le Case vineyard
Soil: clay soil with calcareous components, very rich in limestones and sea minerals
Vineyard: planted in 1960s, head-trained bush vines
Winemaking: skin contact for 48 hours in steel tanks
Alcoholic fermentation: spontaneous, with wild yeast
Malolactic fermentation: spontaneous
Refining: 4 months on fine lees, in steel tanks
Aging: one oak barrel, where it ages in perpetuum with its sediment
Average production: a few dozen bottles every some years

Download wine sheet

WINEMAKING

The grapes are handpicked the first half of September, when they are fully ripe. The traditional pruning system - called "a pezzo e spalla" - and the age of the vines, allow slow constant ripening cycles and a great aromatic concentration.

The fermentation is spontaneous, with 2 days skin contact. After soft pressing, the fermentation continues for 8 days in steel tanks. After malolactic is completed, the wine refines on fine lees for about 4 months and is then racked into one single oak barrel, where it ages in perpetuum with its sediment.

The wine is bottled directly from the barrel no more than 2-3 times every decade.

TASTING NOTES

Altrimenti has a bright amber color, enlivened by golden hues. Its nose is predominantly tertiary, where fruity notes of apricot and ripe figs blend onto an intense and aromatic herbal background, enriched by roasted and dried nuts.

It is dry and full bodied to the palate, with a distinct savory personality that harmoniously meets a tannic finish.

SERVING TEMPERATURE: 54 - 58 °F
Pour Altrimenti in wide glasses, at a fresh but not chilled temperature.
Please avoid freezers and blast chillers, as well as a prolonged time in your home refrigerator: this wine is not filtered nor fined, and any temperature below 40 °F will mortify its complex aromas.

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