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$\"2009-06-02_620091680\"$ <\/a>Date tasted:\u00a0 June 2nd, 2009 15:00 (3pm)<\/strong><\/p>\n

In the hills and mountains of Friuli-Venezia Giulia in North Eastern Italy, there are a group of winemakers that wish to make wine like they did centuries ago.\u00a0 They farm organically and believe very firmly in the principles of natural wine making.\u00a0 Ancient methods of cultivation are employed and the white wines are treated to extended maceration periods on the skins, producing “orange” wines. \u00a0 Indigenous yeasts are used without the use of temperature control.\u00a0 Fermentation takes place naturally and spontaneously.\u00a0 In some cases, this takes place outdoors in large terracotta Amphorae.<\/p>\n

The Vodopivec brothers’\u00a0 Valter and Paolo’s winery is about 20 minutes north of Trieste, near the Slovenian border.\u00a0 The brothers own a nursery and are plant and flower experts.\u00a0 They have been making wine since 1995.\u00a0 Up until the 2005 vintage, they have always used big Botti, now they are also using Amphorae.<\/p>\n

The Vodopivec brothers usually bottle two different wines from the Vitovska grape.\u00a0 The Vitovska grape is a vine with a greenish-gold berry that has always been cultivated in area of Trieste.\u00a0 The name of the vine is undoubtedly of Slovenian origin, and was often called Vitovska Garganija. \u00a0 The top bottling is the Solo, comprised of the top selection of grapes from older vines.\u00a0 The second bottling is their second selection.<\/p>\n

2005 was a challenging vintage with an overabundance of rain, therefore only one (hand) harvest was made. The Solo cuv\u00e9e was not produced.\u00a0 After harvesting, approximately 70% of the grapes were then fermented in Botti, the remaining 30% in Amphorae.\u00a0 The wine was macerated with the skins for around 70 days.\u00a0 Only indigenous yeast, no filtration, no treatments.\u00a0 The botti were sprayed with about 10mg\/liter of sulfur about 2 weeks before the harvest to “sterilize”.\u00a0 The Amphorae were not sprayed.<\/p>\n

There were two bottlings for the declassified 2005 vintage.\u00a0 The wine fermented and aged in Amphorae has an orange stripe on the label.\u00a0 The wine fermented and aged in Botti has a green stripe on the label.\u00a0 This bottle was the Amphorae version.\u00a0 Price in Norwegian Kroner is 320 ($50)<\/p>\n

$\"2009-06-02_620091682\"$ <\/a><\/p>\n

Appearance:<\/strong> Apricot, amber color. Clean. Medium plus intensity.<\/p>\n

Nose:<\/strong> Spice, Cinnamon. Kumquat, Umami and orange peel.\u00a0 Very intense and complex nose.\u00a0 Keeps you going back to the glass to smell and smell again.\u00a0 Also leaves the impression that this wine could be very fruity or even sweet.<\/p>\n

Palate:<\/strong> Medium tannins and extremely focused fruit.\u00a0 Orange peel and touches of spice.\u00a0 Medium plus, mature acidity with a smooth, long and elegant finish.\u00a0 Bone dry.\u00a0 Really complex with some minerality on the finish.\u00a0 Best enjoyed at closer to room temperature.\u00a0 Goes very well with mature goat cheese.\u00a0 I have also found success pairing this wine with pork belly in an Asian inspired sauce.<\/p>\n

Although extremely enjoyable now in it’s youth, the wine’s concentration indicates to me the potential to lay down in the cellar for 5-8 years; perhaps more.<\/p>\n

$\"2009-06-02_620091683\"$ <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"