Wild Yeast - Andrea Pecunia

Wild Yeast - Andrea Pecunia

Wild Yeast is Andrea Pecunia's new wine produced with a blend of local red grapes. The winemaking process is a process that draws on tradition: macerations are made on the skins and only indigenous yeasts are used for fermentation. Before being bottled, it is aged for about nine months in terracotta amphorae.

Service

We taste it at a temperature of 12/18° in tulip glasses. Daily wine but left a few years in the cellar can give great emotions.

Pairing

Excellent with first dishes, to try with stuffed meat.

Cellar: Andrea Pecunia

Andrea Pecunia's cellar is located in the historic center of Riomaggiore. It is a small cellar of about 20 square meters one meter below the road where the production is artisanal, mostly manual, and takes place respecting the naturalness of the wine. The vineyards are located in an area that is impervious to call imperfect, and local white and red berry varieties are grown over the sea. The soil is treated with controlled grassing and mulching. To counteract the problems that arise, the vineyards are treated with products such as sulfur, copper, antagonists and invigorating agents, avoiding the use of systemic products, herbicides and chemical fertilizers. Vinification takes place in terracotta amphorae which are used both during fermentation and aging, without the use of selected yeasts, sulphites, filtrations and clarifications and, above all, ample space for maceration on the skins. Annual production that is around 2000 bottles divided into 3 wines.