ID: 17946198220209374 When we get an Amarone lesson from @julietterpope , we listen!
2010, which I just had with Carlo and Alessandra at the winery, is gorgeous. It is still relatively light on its feet, dry and savory versus the stereotypical tricked-out sweet stuff, but its got more weight and viscosity and a greater sense of sweetness, with a touch of pepper and licorice spicing it up on the very lengthy finish. It was bottled 3 years ago, and while not from these grapes, it was from the exact same scenario 8 years ago, drying first in the fruttaio, essentially an open-sided garage attached to their house (#1)
Once dried in these open crates, the grapes are destemmed, not crushed, and dropped by gravity into this tine (slightly conically shaped botte basically). (#2) They have two tini total. Fermentation doesnt start for at least 50 days, sometimes longer, and is purely spontaneous with natural yeasts, with a touch of carbonic as well from the whole berries in the mix. It then takes about a month to finish, usually around 2-3g RS max (which is why theirs isnt a sweet style). Oh, and the vines comes with a cute dog AND some geese
1 week 1 day ago
ID: 17972184592168769 Thats a nice glass of wine youre offering there @320_wine !
2017 Franchere Cascadia from Willamette. A mostly Pinot noir blend with a pinch of Gamay, Grner and Syrah added in. This will be the house Pinot @320marketmedia until we run out. Fun, juicy, fresh and spicy, were very excited to offer this by the glass
1 week 1 day ago
ID: 17909024704265579 Get yourselves to @haveandmeyer on Thursday for this touching tribute to one of the greats.
On Thursday, December 13th 7pm-9pm / TRIBUTE TO STEFANO BELLOTTI with ILARIA BELLOTTI *
Making wine without Oenology - 1975
To the question Why did you become a winemaker?, Stefano Bellotti replied: What else could I have done? In a way, there is a logic to a destiny. AND his destiny started when Stefano did his first harvest in 1969, when he was only 11 years old! In 1975 Stefano started making wine without oenology because he always thought that: Agronomy is not an exact science, but a humanistic science: It is a science that listens, that meets, that observes, that recognizes, like that of human relationships.
Nature is lawful and positive, constructing and following its own laws.
All served by the glass!
Walk-in or make your reservations at email@example.com
#stefanobellotti #haveandmeyer #ilariabellotti #cascinadegliulivi #naturalwine #biodynamicwine #williamsburgrestaurant #newyork #winelover #italianwine #italianwinelover #winegeek #newyorkwineevents #newyorkeinebar #winetime #brooklyn #williamsburg #williamsburgwinebar #brooklynnights #allbytheglass
1 week 2 days ago