Anitya - Shun Minowa

Anitya - Shun Minowa

Anitya is the new red wine from Shun Minowa, a transplanted Gaipponese from Val Trebbia. Obtained from a blend of 5 red grapes, fermentation takes place with only indigenous yeasts, with 5-day maceration. Refines for 18 months in oak tonneaux and fiberglass. Unfiltered, with no added SO2. As Shu says: “Only grapes, no mas”. On the label a drawing by Ayumi Takahashi.

Service

It is recommended to taste it at a temperature of 14/16°. Daily wine but it holds up very well for a few years of aging.

Pairings

Excellent with appetizers based on cured meats, lasagna, typical dishes of Piacenza cuisine.

Winery: Shun Minowa

Shun Minowa is a young winemaker who is located in Travo in the Trebbia Valley. Of Japanese origin, he speaks perfect Italian and arrived here in 2016. Graduated in biology at the University of Tokyo, he worked as a distributor in a wine shop, also in Tokyo, and then decides to go to work in Spain, because he is in love with wine. Catalan. From here he moves to Chile where, after meeting Elena Pantaleoni of La Stoppa (in Chile she also owns the Mission estate), she begins to take an interest in natural wines. When he arrived in Italy he went to work for La Stoppa where he became friends with the legendary Giulio Armani of the Denavolo company and Alberto Anguissola di Casè. In 2017 Shun moves to Travo, where he decides to try his hand at the production of his own wine with the rent of an old 40-year-old vineyard. The first vintage was 2019, a wine called Gate, obtained from a blend of white grapes and vinified as it was done in the past in the Trebbia Valley, that is, with maceration on the skins as if it were a red wine. Very few quantities for a highly sought-after wine.