Primavera 2021 - Kindeli - Alex Craighead

Primavera- Kindeli - Alex Craighead

Primavera by kindelli is made from Syrah, Pinot Noir, Riesling and Chardonnay grapes that are grown in Mourtere Gravels and Clay, an area that is located in the Nelson region, famous for its brown gravel. After the manual and selected harvest, the grapes are destalked, crushed and left to macerate on the skins one night. In the morning, the juice is squeezed and spontaneous fermentation begins in stainless steel tanks. When the sugar level reaches 10 g / l of sugar, the wine is bottled in order to finish fermentation in the bottle and obtain a naturally sparkling wine.The kindelli Primavera was not disgorged and SO2 was not added. A funky, fresh wine with delicious aromas of red berry fruit, strawberries, notes of pink pepper. On the palate is tasty, delicious, juicy and crunchy, invites to drink.

Service

It is recommended to taste it at a temperature of 8/10 ° in tulip glasses. Wine to be drunk immediately, but left in the cellar for a few years can give great emotions.

Pairing

It is enhanced with simple and fresh fish-based dishes. Tuna tartare, sushi, sashimi, smoked trout and oysters.

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.