Liguria di Levante IGT Poggi Alti 2021 - Santa Caterina

Liguria di Levante IGT Poggi Alti - Santa Caterina

The Poggi Alti is obtained through a macerative vinification of Vermentino. The grapes, after harvesting, reach the cellar and are diraspat. In open stainless steel vats, fermentation begins spontaneously. At the time of grinding, the maceration period usually lasts from eight to fifteen days depending on the characteristics of the vintage. After the baking, the wine remains on the lees until the bottling, which takes place at the end of the summer. The Poggi Alti is of straw yellow color loaded. The nose has intense and wide scents, where we recognize the yellow fruit followed by floral notes and citrus tones. At the sip is intense, enveloping, soft, it is great freshness.

Service

We taste the High Hike at a temperature of 8/10 ° in tulips. Wine to drink at once but leave a few years in the cellar can give great emotions.

Pairing

To be combined with starters of pesto, lasagna with pesto, to try with a curd tartar.

Cellar: Santa Caterina

The Santa Caterina company is located on a hill near Sarzana, in the province of La Spezia. Santa Caterina was born at the end of the eighties by the will of Andrea Kihlgren, who does not have any specific training in enology decides to buy 10 hectares of land, of which 8 are vineyards and 2 are olive trees. His work begins with the reorganization of vineyards and the regret of the vineyards, focusing on native grape varieties. Today the company is divided into four farms, the largest of which is in the hillside on clayey earthy terrain and grapes are grown in Vermentino, Albarola and Sangiovese. The other three, located on loose and pebbly soils of alluvial origin, have the name Ghiarétolo, where Merlot, Merla and Ciliegiolo, Giuncaro, cultivated at Sauvignon and Tocai, and finally Segalàra, where the Vermentino breed is cultivated. Andrea Kihlgren applies land-use practices that are designed to preserve soil fertility by sowing seedlings, manure yields, and following the principles of biodynamics. Treatments against plant fungal diseases are based on copper and sulfur. In the cellar, Andrea tries to intervene as little as possible, its vinification is spontaneous, and does not use any oenological product. The wines of St. Catherine are sincere, sincere instant expression of the beautiful grapes that Andrea cultivates with love.