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{"id":3703,"date":"2011-05-11T16:05:01","date_gmt":"2011-05-11T15:05:01","guid":{"rendered":"http:\/\/vinosseur.com\/?p=3703"},"modified":"2011-05-11T16:05:01","modified_gmt":"2011-05-11T15:05:01","slug":"still-breathing-still-smiling-still-drinking-natural-wine","status":"publish","type":"post","link":"https:\/\/vinosseur.com\/still-breathing-still-smiling-still-drinking-natural-wine\/","title":{"rendered":"Still breathing, still smiling, still drinking natural wine"},"content":{"rendered":"
It has been almost a month since my last post, here is what has been keeping me so busy:<\/p>\n
Working a lot at Jacob’s…<\/p>\n
Preparing for my wedding….<\/p>\n
Traveling to Italy…….<\/p>\n
<\/a><\/a>Visiting Carussin<\/a> in Piemonte to taste the 2010 vintage, which by the way is still slowly fermenting and showing itself to possibly be their greatest vintage. \u00a0Absolutely alive in every way.. “All of these years of biodynamic farming are starting to really show us rewards”, says Bruna Ferro.<\/p>\n Thus far, none of their wines have been shown even a pinch of sulfur dioxide. \u00a0 These were the healthiest of grapes. Bruna even presented me with two bottles to taste. Both made with the exact same healthy barbera grapes, grown biodynamically. \u00a0One bottle was produced in the same way Carussin make all of their wines (without the addition of anything, not even selected yeasts). This wine was still happily finishing its fermentation. The second bottle was produced by sending their grapes to a laboratory. Everything was added to this bottle from selected yeasts, to enzymes and sulfur. This bottle was of course “ready for market”. \u00a0The\u00a0difference\u00a0between these two bottles was astounding. Astounding. Everybody should have the opportunity to experience such a tasting. \u00a0This shows that although healthy grapes are extremely important, \u00a0care after harvest is also extremely important.<\/p>\n Of course a quick trip over to Igino and Irma was a must, and as usual, an extreme pleasure. Tasting the wines of Igino again was just amazing. From his skin macerated Favorita, to his non-sparkling, dry fermented Brachetto. Too bad he only makes a few bottles of each and are only produced for his enjoyment (and of course mine)<\/p>\n