Ciarla” means “to talk”. This is what I ask from a wine. It must talk about itself, reveal itself and disclose its territory of origin, and the feeling and intentions of the producer.
The vineyard, over twenty years old, is at an altitude of 400 metres and faces northeast, with a surface area of 0.7 hectares. Its altitude and exposure allow it to benefit from notable temperature changes, which help the vines to develop their aromatic expressiveness.
Grapes are usually picked by hand in the second ten days of September. The bunches are placed in small crates that are transported to the winery without the addition of dry ice or sulphur dioxide. Fermentation takes place in traditional concrete vats of 10 hectolitres, with very thick walls that make temperature control unnecessary. When alcoholic fermentation has ended, the lees are stirred by hand, and racking operations are performed manually.
The wine is matured in the same fermentation vats, and lasts for six months, followed by three more months in the bottle before being ready for sale.
Description: Straw yellow in colour, with a good intensity. To the nose, the varietal note is perceptible above all in floral and fruity aromas, which while the wine is still young dominate over tertiary notes of hydrocarbons that disappear after aging for at least three to four year in the bottle. Fragrant in the mouth, with a good balance between viscosity and freshness.
Pairings: Raw crustaceans and steamed fish flavoured with Mediterranean spices. I suggest serving at 11°C in a large glass.
I suggest decanting all the wines 15 minutes before drinking. Any presence of tartrates at the bottom of the bottle is an indication of the natural winemaking process. These deposits have absolutely no effect on the taste and bouquet expressed by the wine.