Perdersi e Ritrovarsi 2020 - Podere Veneri Vecchio

Perdersi e Ritrovarsi - Podere Veneri Vecchio

"Perdersi e Ritrovarsi" is a red wine that well represents the Campania region and is obtained from a blend of Aglianico, Barbera del Sannio, and Piedirosso. The grapes come from a single small appreciation that is treated without chemicals, no fertilization, only with nettle-based infusions. Manaule harvest and in the cellar spontaneous fermentation in steel tanks with only indigenous yeasts. It is aged in 225 liter chestnut barrels for 9 months. Wine not stabilized, neither filtered nor clarified. To get lost and find yourself has a deep ruby ​​red color. The nose reveals aromas of red fruit, marasca cherry and plum, with notes of violet and china. At the sip emerges freshness and salinity. It is elegant and the nuance of earth alternating with the smell of smoking make the wine ample and ethereal.

Service

It is advisable to taste it at a temperature of 16/18 ° in glasses with wide opening. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairing

Red wine that goes well with rich and tasty first courses, main courses of meat, to try with a stewed ossobuco.

Winery: Podere Veneri Vecchio

The Podere Veneri Vecchio winery is located in Castelvenere. Led by Raffaele Annichiarico, who after working for several years in a multinational, in 1999 decided to buy an old farmhouse made of gray tuff stones surrounded by 2 hectares of vineyards. In the early years he sells grapes to the local cooperative, until he begins to make wine on his own. His philosophy is oriented towards respect, both in the vineyard and in the cellar, of plants, territory and man. The vines have an age ranging from 25 to 60 years, and are planted with free feet with native vines of the area such as Piedirosso, Aglianico, Barbera del Sannio, Agostinella, and Grieco di Castelvenere. Raffaele has abolished any chemical substance from the vineyard, and the treatments take place only with vegetable essences made to macerate and ferment. In the cellar, do not use either additives or enological adjuvants, fermentations are spontaneous with only indigenous yeasts, and has eliminated the clarifications and filtrations, which remove important components from the wine. Poderi Vecchio Venere has managed to produce wines that protect an ancient genetic and cultural heritage that, through the bottle, must be returned and drunk together