Rosso Samodia 2024 Region|BergeracPouring invitingly luminous in the glass with gentle scents of red cherries, balsamic and bitter herbs, here we have vino da tavola of the highest order. Made using a blend of many local grape varietals; Barbera, Sangiovese, Ancellotta, Merlot and Lambrusco Grasparossa from old vines planted over limestone, over 400 metres above sea level. The grapes were destemmed and fermented on the skins for ten days, before being pressed to cement vats until the
Plus a little bit of trivia: the label was designed by non other than elusive winemaker Aurélien Lefort
Pin-prick bubbled natural pet-nat of Moscatel d'Alexandria from Albert’s Clot del Tuets plot
Pinot Gris & Gewürztraminer are given 6 days maceration on the skins then pressed off into tank
The lean fruits sit in harmony with a gentle creaminess and saline influence from the lees contact and long
Bravo Fabio
which are very lightly macerated on the skins for a week
This movement gives the wine a diffused
lighter side without compromising on substance and depth of flavour
The palate offers a pleasant saltiness and blood orange bitters that provide no shortage of refreshment
which probably tells you all you need to know
Here we see a hyper-specific expression of terroir
It's mainly Tempranillo with a little Garnacha and a splash of some of the grapes that end up in the Blanco
