2019, Collepazzo
NO ADDED SO2
NO ADDED SO2
Riccardi Reale
While Cesanese was the most widespread grape in the region, it has been in steady decline for several centuries, accounting for only about 1,000 hectares of planted grapes in Italy. Cesanese's reputation is not helped by the fact that it can be a difficult grape to manage in the vineyard, due to its very late ripening. In some cases, the grapes will not reach full phenolic maturity, and the resultant thin, watery wines do not demonstrate the best qualities of Cesanese. It is only in the last few decades that Italian winemakers, such as Lorealla and Piero have begun to reverse this trend.
Lorella and Piero practice biodynamic agriculture, enriched by their own original ideas developed through research and exchange with other farmers. As a result, no synthetic chemicals are used on the farm in order to preserve and improve the fertility of their soils. They use green manures and biodynamic substances to let the plants express their specific qualities and obtain wines that, according to them, "are not only well rooted in the terroir from which they come, but also extremely pleasant, digestible and fine to taste". In accordance, they do not rely on selected yeasts, but use exclusively indigenous yeasts, brought into the cellar with the grapes. This implies that the wine is made and refined without any additives, with the sole exception of a small amount of sulphites.
