Poggio Alla Meta Piluc 2017
A flagship wine of Poggio alla Meta winery and one of the best Italian orange wines. Passerina di Campolese macerated for nine months on the skins and vinified in red, in order to obtain a beautiful cherry-pinkish-orange color. Notes of yellow peach, fresh and dried apricot, pear, dried fig, plum, almond, lychee, elderberry, rosehip, broom, musk and sage are discovered as a kaleidoscope. Aromas of noble lees. The slightly oxidized notes are classic. Spicy scented overtones of ginger. Vibrantly acid, dry, savory, soft, seductive and genuinely slightly tannic touch. Structured and complex palate like of a red wine. Great paired with blue cheeses and meats.
How is the wine made?
Vinification in stainless steel tanks using only indigenous yeasts, biodynamic method, 35 days of maceration on the skins at a controlled temperature, manual punching down every 3 hours for 30 days, unfiltered wine: only static decantation and cold tartaric precipitation, no addition of sulphites, at least 4 months in the bottle before being marketed.
About the winery
Knowledge, experience, research, willpower and high quality are the cornerstones of Poggio alla Meta, an organic and biodynamic winery founded and managed by prof. Mariano Nicòtina. The winery acts with rigor and scientific methods, always in accordance with the dictates of eco-friendly viticulture, always trying to propose what nature creates in the simplest (possible) way.
Poggio alla Meta is located in lower Lazio on the border with the National Park of Abruzzo, Lazio and Molise, surrounded by Monti della Meta, hence the company name.
The cellar was designed with advanced methodologies that exploit the cold and the force of gravity, allowing for gravity processing and limiting the use of mechanical pumps for lifting the masses. The use of wood is limited to the maximum and is applied only to those wines to which greater oxygenation is desired and which, due to their structure, are suitable for slow evolution.
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