Poggio La Noce • Winemaking Philosophy скачать в хорошем качестве

Poggio La Noce • Winemaking Philosophy

http://www.poggiolanoce.com/philosophy We are driven by our love for great wine and we set out from the very beginning with an uncompromising eye for detail to produce the most beautiful, healthy grapes, thus yielding the best possible wine this terroir can enable. Our commitment to achieve excellence begins in the vineyard, where we tend to each vine individually. • Passing through the vineyard, row by row, several times each week. • Weeding and hoeing, pruning, cutting back leaves and fruit. • Thinning grape bunches and constantly monitoring the health of the berries. Claire: If you've decided that you're making wine, and you're going to bottle it and send it out across the world, and you don't know where it will end up, what conditions it will be stored in and all this kind of stuff, you need to really think hard about what you think the wine should be, what you think people will enjoy. Enzo: One of the things that I really like about Italian food, for example, the ingredients are left alone as much as possible. And the better the ingredients, the less the intrusion, if you will, of the cook. We are maniacs about fruit selection. And when you do really rigorous fruit selection on the Sangiovese, meaning that you cut out anything that doesn't look beautiful, that shows up in the glass. We do a lot of the work, but we have a really, really good, professional enologist that helps us. Valentino: What I really appreciate from Enzo and Claire, that they are putting all of them in this production. Working every day at maximum, to get the quality. Enzo: Guido is the gardener of the property. And he comes a few times a week. Claire: But the thing about Guido is that he's an incredible source of knowledge. He'll know all the old ways of working everything. When you can plant, or when you can move your wine, or when you can bottle. For the soil often we'll do things like last year we planted fava plants. And then we'll cut them and mulch them back in the ground. And that brings nitrogen back to the soil. Valentino: You can feel that everything in Poggio La Noce is going up. The quality is already very nice, very good. I can find all the freshness and the elegance that personally -- not as a winemaker, but as Valentino, would drink the wine -- I'm looking for in Sangiovese. Enzo: We base our experience on a savvy palate, if you will. To make blends that suit our vision for what the great wine, in our view, should be like. At the end of the day, winemaking is kind of a scientific process. The creative part comes from nature itself.