Dinner party
Salmon: Three Wines + Three Ways
Building momentum in the Kitchen and in the Cellar can be the very best thing for your skills and, as importantly, your feelings about them. Part Two: Salmon.
Cerbaiona di Diego Molinari Brunello di Montalcino DOCG, 2017
Regular price
$218.00
Regular price
Sale price
$218.00
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per
The winemaking makes use of an artisanal approach that starts from the separation of the vineyards. Selection tables and an avant-garde destemmer, from the Mori brand, guarantee the selection and conservation of the best berries. These are then transferred - without being pressed - in triconic wooden vats of 15, 25 and 30HL.
Fermentation takes place with indigenous yeasts. During the first week of fermentation, the cap is worked with manual punching down, minimizing pumping over, so as to obtain balanced and elegant wines. After pressing, the wines are kept separately: the pressed wine is not used, while free-run wine is placed in triconic vats to make the malolactic fermentation, it therefore remains on the fine lees, periodically mixed until spring.
The wines are then transferred to oval barrels , in Slavonian oak, of 10, 17 and 20HL, and during the thirty-month aging, they face a minimum of decanting. The barrels, like the tricone vats, are born in the workshop of the master coopers Klaus and Jacob Pauscha.
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From grape to glass, mindful farming and work in the vineyard that is good for the bees and good for the trees is everything. We make sure it’s ‘made-the-right-way' so you can sit back and indulge.
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