Kindeli Tinto 2021 - Kindeli - Alex Craighead

Kindeli Tinto - Kindeli - Alex Craighead

Tinto by kindelli is made from Pinot Noir, Syrah and Pinot Grigio grapes grown in Mourtere Gravels and Clay, an area in the Nelson region, famous for its brown gravels. Half of the grapes are fermented with a maceration on the skins, while the remaining part ferments in whole bunches with the carbonic maceration technique. The refinement takes place in steel tanks. The dyed is bottled without filtration and without added SO2. Tinto di kindelli tastes of red fruit, especially cherry, followed by spicy notes. On the palate it has a nice crunchy acidity, and a finish that makes the mouth water with an incredible drinkability.

Service

It is recommended to taste it at a temperature of 14/16 ° in tulip glasses. Wine to be drunk immediately, but left in the cellar for a few years can give great emotions.

Pairing

It is a very eclectic and gastronomic wine, it goes well with white and red roast meats, grilled meats and stews. Also excellent with pasta dishes with meat sauce.

Winery: Kindeli - Alex Craighead

Kindeli is located in Nelson, a small city located at the northern end of the South Island of New Zealand. Kindeli is the project of Alex Craighead, a young winemaker who after working for several companies as a consultant, decided in 2014 with his partner Josefina Venturino to found his own winery to produce wines with a totally natural approach, and since then the journey has been incredible. The vineyards are located in Clay Serie Moutere and are planted with Sauvignon Blanc, Riesling, Pinot Gris, Gewurztraminer, Chardonnay, Pinot Noir and Syrah. The vines see only the use of sulfur, algae, bat guano, copper, and among the rows sprout herbs like clover which helps to restore the nitrogen in the soil. In spring, before veraison, the neighbor leaves his flock of sheep in the vineyard, which graze the grass and eat all the leaves that are found around the young bunches of grapes, the latter not appealing to the sheep because at this state are extremely acidic and low in sugar. In the cellar, Alex is very fussy about cleaning, and does not allow to carry external objects for fear that they can transmit harmful microorganisms that could infest the cellar. The vinifications are spontaneous and the refinements take place in a combination of stainless steel tanks, oak barriques, polyethylene and amphora tanks. The wines are bottled exclusively by gravity, using an archaic device, and are capped by hand. In 2017 it converted to Noma caps, made with recycled sugar cane pieces, which cannot be infected with TCA. Does not add SO2 to wines and is not filtered. Kindeli wines offer character, freshness and great drinkability.