This is a natural wine without added yeasts and with very little, or no added sulphites. This leads to wines with great purity of fruit but might also lead to more outspoken aromas. Beware that this style might be different from what you are used to when drinking conventional wines.
|Appelatie||Italy | Piemonte | Monferrato | Monferrato Rosso D.O.C “Malidea” ||
Fattoria Iuli Fabrizio grew up in a family restaurant opened by his grandmother in 1942. Their housewine came from a small parcel planted in 1935 by his grandfather and was at the time only served to guests and friends. Fabrizio grew up helping out in the vineyards as well as the restaurant but went on to study jewelry design. He still helped out with daily choirs at the restaurant and vineyard until the restaurant closed in 2003. The demand for the house wine had only kept growing so Fabrizio decided to turn completely to viticulture and start labeling and selling the wine. In addition to his grandfather’s plot, he planted pinot noir vines in 1999 using cuttings of the great Dominique Derain and also proved that Nebbiolo could produce great wines outside of the He also purchased an old early 15th century cascina in his hometown of Montaldo, renewing it and giving it back a new life. There is a great diversity of indigenous varietals in Monferatto, to name a few: Moscato, Cortese, Dolcetto and Barbera. Frabizio’s favourite grape is Barbera and with his amazing terroir, he produces memorable examples with a variety usually praised for its intrinsic qualities in blended wines: a good acidity and astringency. There is a vein of limestone growing right underneath Fabrizio’s property, giving his wines a great acidity and a very unique character. Fabrizio works organically, as his granfather did since 1935 but he does not seek to be certified by an external body, either at the national or european level since they have always worked the natural way and don’t need it to be verified. Monferrato Rosso D.O.C “Malidea” Vineyard: “Cascina Bertana” , Moscone, Montaldo di Cerrina Monferrato Grape variety: Nebbiolo Terroir: Calcareous clay with limestone Winemaking: Hand harvested, fermented in stainless steel for 10-12 days. It is then transferred in new french barrels for malolactic fermentation and 28 months of ageing. Bottled unfiltered and aged a further 6 months. Fabrizio: Malidea is taken from the name of the hill between our cellar and Gad & Umberta’s vineyard where our Nebbiolo is planted. I’d always wanted to vinify Nebbiolo to see how this grape can perform in the Monferrato. Now I know – and the results are very satisfying.
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