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Altrimenti, NV

by: Cantine Barbera

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Sicily - Italy

Wine

Orange

Field Blend, Inzolia, Inzolia Regina, Inzolia Cappuccia

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Sulphites

51 mg/L

Grape Certification

Organic

Suitable for

Vegans

vegetarians

From the Grower

"Altrimenti is Menfi’s traditional "house wine" produced with the technique of perpetual aging in a single barrel, where a 25-30% of younger wine is added every year to the older wine that is already being aged. it has an intense bright amber color, enlivened by golden hues. Its nose is predominantly tertiary, where fruity notes of apricot and ripe figs blend onto an intense and aromatic herbal background, enriched by toasted and dried nuts. It is dry and full bodied to the palate, with a distinct savory personality that harmoniously meets a tannic finish."

Technical Information

Vineyard

Organic (certified)
Grape Percentage: Inzolia (different biotypes) 100%
Average age of vines: 50
Soil type: Calcareous, Clay, Limestone

Cellar

Fermented spontaneously using low-intervention
Sulphites: 51 mg/L
Fining (clarification): Unfined
Filtering: Unfiltered
Suitable for Vegans and vegetarians
Alcohol: 14%
Residual sugar: 1,76 g/L
Length of skin contact: 2 days
Vessel type: Wood - Old oak, Stainless Steel
Bottle weight: 360

Additional Information

Grapes are handpicked the first half of September. They ferment spontaneously after 2 days skin contact. After soft pressing, the fermentation continues for 8 days in steel tanks. After malolactic is completed, the wine refines on fine lees for about 4 months and is then racked into oak barrels, where it ages in perpetuum with its sediment. The wine is bottled directly from the barrel no more than 2-3 times every decade.

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About Cantine Barbera

My name is Marilena Barbera, and I am proprietor and winemaker at my boutique winery based in Menfi, Sicily. I believe in organic viticulture and agro-homeopathic protection of my vines, and I strive to make wine in a natural way, respecting the main elements that make terroir here so special: the sun, the ocean and the sea breeze. I use wild yeast for all fermentations - both spontaneous and from pied-de-cuve - and avoid any additives and winery practices the may alter the influence of terroir, and the personality of each grape variety. My wines do not contain GMO, nor animal derived elements, and are suitable for vegans. I do not use concentration, micro-oxygenation or other invasive procedures: my wines are not fined, stabilization is performed by only using cold temperature, filtration is very gentle (never below 5 micron) or totally avoided, and sulfites are always at the minimum possible level. All processes are monitored in order to implement quality and traceability, and to guarantee environmental respect.

Sicily, Italy
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