T’ara rà 2021 – Cantina Giardino
"T'ara rà" is a white wine born from Greco grapes grown in the highest areas of the Giardino Winery. The 4-day maceration on the skins and the spontaneous fermentation with indigenous yeasts make it an authentic and artisan orange wine. On the nose the aromas are reminiscent of peach and apricot, once opened you can recognize smoky and hydrocarbon hints. On the palate it is warm and enveloping, with substance, with sapid notes and a good acidic shoulder. Closes long. The farmer's wine as it used to be.
Region: Campania.
Grapes: Greco.
Alcohol content: 13%.
Aging: 12 months in open 27 hl vats.
Contains sulfites
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T'ara rà - Cantina Giardino
T'ara rà is a splendid white wine obtained from Greco grapes vinified in purity. The grapes that come from old 60-year-old tree-grown vines, located on calcareous, sandstone and clayey soils. Manual harvesting of the grapes and spontaneous fermentation with maceration on the skins for two days. The wine then ages in open vats for a year on the lees.Tàra rà is amber yellow in color. On the nose the aromas recall in the first instance the peach and apricot, once open they recognize smoky and hydrocarbon notes. On the palate it is warm and enveloping, with substance, with sapid notes and a good acidic shoulder. It closes long. The peasant's wine as it once was.
Service
It is advisable to taste it at a temperature of 14/16 ° in tulip glasses. It must be drunk like a red wine and opened a few minutes before the tasting.Wine to drink immediately but will give its best in a few years.
Pairing
To combine with dishes based on fish, savory pies, to try with a cake tin of anchovies.
Cellar: Cantina Giardino
Founded in 1997, with real garagistic wines, ie wine making in their garage, in 2003 Antonio di Gruttola and his wife Daniela managed to buy a winery owned by Ariano Irpino in the Avellino area. Today Cantina Giardino has about seven hectares of vineyards all conducted in organic viticulture and with vineyards that reach up to 100 years. All are located in various municipalities in the province of Avellino, and each enjoys different microclimates and terroirs. Maximum care is taken in the vineyard where the chemical treatments are abolished, and the same attention is placed in the cellar, where the fermentations are spontaneous with the only indigenous yeasts, the macerations on the skins are more or less long and the refinements take place in chestnut barrels or oak and in amphorae. The cultivated vines are all autochthonous, Fiano, Greco, Coda di fox and Aglianico that compose the nine company labels. Wines produced in the most natural way possible reflect the genuine soul of the territory.
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