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Pecorino Senzaniente 2018 Marina Palusci
Marina Palusci's Pecorino Senzaniente 2018 is a natural wine from Abruzzo. It is part of the new line of wines of the company, of the essential label and with a precise indication: no type of treatment or chemical substance used. A bright straw-colored Pecorino, with an intense and aromatic nose, very fresh in the mouth. Obtained with a foot to regulate spontaneous fermentation, it requires a pre-harvest (from which the fermentation must will be obtained), and a subsequent harvest whose mass is primed to ferment for about 18 days in steel fermenters. Aged in steel tanks on the fine lees for 3 months and bottled without filtration or stabilization. Any deposit testifies to the integrity of the wine and its natural production methods. Excellent as an aperitif, it goes well with fish dishes.
DENOMINATION: Colline Pescaresi IGP
REGION: Abruzzo (Italy)
GRAPES: 100% Pecorino
VINIFICATION: Obtained with a foot for spontaneous fermentation, a pre-harvest is required (from which the fermentation must will be obtained), and a subsequent harvest whose mass is primed to ferment for about 18 days in steel fermenters. Aged in steel tanks on the fine lees for 3 months and bottled without filtration or stabilization.
Natural Wines: the philosophy behind winemaking
Marina Palusci's Pecorino Senzaniente 2018 is a natural Abruzzese wine. It is part of the new line of wines of the company, with an essential label and a precise identity: no type of treatment or chemical substance used. Natural wine does not mean only without the addition of sulphites, it means working according to the ancient winemaking traditions with sulfur and copper in the vineyard, based on the effort of manual labor, the least interventionist activities possible letting the cycles of Nature do most of the work up to vinification of grape juice as it is, without any substances if not its own. The result of all this production philosophy is natural wine, a non-standardized wine that best expresses its identity, its terroir and its most intrinsic characteristics. Natural wines are much more difficult to produce than wines to which we are traditionally accustomed, because when there is no type of help from the use of balancing substances and support for winemaking, wine cannot be a way of putting: or is it good or bad. Natural wine was born as the commitment of the natural artisan winemakers to raise their product to the standardization of the taste and identity of the wine and the vineyard which, thanks to the widespread use of chemistry and new technologies, now leads to products with always the same flavors, regardless of the production area or the type of cultivation used. Biodynamic wine or natural wine, on the other hand, tends to enhance its identity, its essence, diversifying itself thanks to the exclusive organoleptic qualities that the precise terroir of belonging provides to the host grapes and which can only be expressed thanks to activities that do not intervene on the cultivation and winemaking processes.
