My first red wine!
Grechetto rosso from the Capodimonte area, south side of the Bolsena lake. 4 days of skin contact, with 30% of whole bunches. We layered the whole bunches in a fiberglass thank and the pressed grapes, then after 4 days we pressed the juice out and let it finish the fermentation. In November we racked it into a 600 liter oak barrel where we left it for 1 year. after that we racked it again into a stainless steel thank to clean it before bottling it in January 2025.
After my first experiment as a winemaker, the Vincolato, the guys from Il Vinco proposed me to make a red as well cause they had a wooden barrel they were not using anymore. Guess what my answer was? ahah
That’s how Chica was born. I wanted to make a wine in a totally different style compared to what the guys were doing, so I called Anton from Lucy Margaux to ask some advice and some tips to make a wine following his style.
After discussing it with the guys we agreed to do something in between because of some technical limitations and a bit of uncertainty in experimenting too much.
It came out not as I was expecting, but I’m really pleased with the result. Chica is a wine that even it’s not as light as I was expecting, it preserved a very high drinkability. Quite serious and layerd, already with some interesting tertiatries from the long wood ageing, but still some fruit and interesting spices.
This wine is dedicated to Thalia, mi Chica, who always supported me along this wine adventure!
