Beirut - Il Signor Kurtz

Beirut - Il Signor Kurtz

Beirut is a sparkling wine that comes from red berried grapes exposed to earlier ripening. Early harvest at the end of August, maceration on the skins for 7 days, aging in fiberglass, spontaneous refermentation of the wine in the bottle. Dedicated to a city that has marked Marco's story: an explosion of energy, a concentrate of contrasts, lights and shadows, joy and danger, softness and angularity, so intense that it deserved the attempt to be told through a wine . To see the effect it has.

Service

We taste it at a temperature of 6/8° in tulip glasses. Daily wine, but left to rest in the cellar for a few years it can give beautiful emotions. It is recommended to open it a few minutes before tasting.

Pairings

An all-meal wine that is well suited to pasta dishes, second courses of meat, to try with fillet steaks cooked on the grill.

The cellar: Il Signor Kurtz

"Il Signor Kurtz", a reference to the antagonist in the literary classic of Joseph Conrad Heart of Darkness, is the vision of wine and the quasi-alter-ego of one of the most attentive, capable and eclectic winemakers of Italy, Marco Durante . Marco owns a small vineyard where Sangiovese and Grechetto plants are found, on a hill near Lake Trasimeno in Umbria. After spending most of his adult life, as Marco says, as "a wine lover, a taster, even a doodle and sometimes an influencere", he threw the chains of his daily work and knocked on Danilo Marcucci's door, of Conestabile della Staffa, to take him under his wing. Since then he has been Danilo's right-hand man. "Il Signor Kurtz" is Marco's introduction to the world as a stand-alone headliner, although performed with the Marco brand's humility towards the power of nature, the voice of the grape and the spontaneous decision-making process based on the fermentation conditions ( and its own emotions at the moment). Marco has a disgust for the predictable and the banal. He wants to let the wines sing with his own energy. It embraces tradition, yet it doesn't give a damn, to push its winemaking into the future. Its vinification is totally natural: spontaneous fermentations, aging in neutral containers, no addition of sulfur and no filtering or clarification. Welcome to the future