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Manual pressing

Manual pressing

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From a doll's winery to the real one: a manual press is still a great tool to manage Ammàno and small pieds-de-cuve

Among the tools and devices that my dad bought or built for our “doll’s winery” when we started to play winemaking, there’s one that I still use: a small wooden 44 lbs press, which is just perfect for the manual squeezing of Ammàno and of my pied-de-cuve of wild yeast.

Ammàno spontaneously ferments with skin contact for about one week: only a small quantity of zibibbo grapes are hand picked and then transformed into a delicious craft orange wine, made without using machineries but only hands and manual tools. My small wooden press is just perfect to separate the skins from the juice at the end of the fermentation. The starter also ferments spontaneously thanks to wild yeast naturally present in the vineyard and at the winery for three or four days with all skins and stems, and it is pressed just before the juice is ready to be poured into the tank for the real fermentation.

When dismantled, the press looks like a meccano box more than a real winemaking equipment… but it only takes a few minutes and a little patience for assembling.
Once put together, the press is loaded with a little quantity of fermenting must and operated manually. Easier to watch than to explain, trust me...

 

 

Tags: Ammàno, orange wines, video, harvest, wild yeast, winemaking

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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