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Oltretorrente 6 Bottles
Manufacturer: Oltretorrente -> Go to Oltretorrente
We have thought of a Wine Box of 6 that constitutes an all-round experience of the winery, from the magnificent Timorasso, Timorasso 100% (double vintage)
The grapes are crushed without being destemmed. It ferments and ages in steel for 8 months. It spends another 7 months in bottle before release. On the nose peach and white flowers that over time turn to more mineral notes of flint. Taut and salty on the palate. For us one of the best expressions of Timorasso.
Red, Barbera 100% - Two Bottles
The destemmed grapes remain in contact with the skins for 30 days. It ages for 10 months in steel on its lees. In the mouth it is typically Barbera, soft tannins and acidity to guide the sip.
Superior Barbera, Barbera 100% - Two Bottles
From vines between 60 and 100 years old with a yield of only 30 quintals per hectare. Alcoholic fermentation and maceration in cement vats, followed by 18 months ageing in used barriques. At least another six months in bottle before release. Intense, broad nose, with hints of black cherry, blackberry, liquorice and spices. In the mouth it is structured, deep and salty.
Biodynamic viticulture, an approach that we love, first of all for the very low percentage of sulphur dioxide contained in the bottle, and then for the craftsmanship of the production process, from the vineyard, through the manual harvest, up to the cellar.
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A beautiful story, not devoid of vicissitudes that leads the company, in 2010, to officially open its doors, the result of passion and daughter of love.
At first one and a half hectares of vineyard, with 5000 bottles of production, then the annexation of further 3 hectares, and the conversion to organic, a certification that in fact does not change one iota the approach, always very respectful towards the environment and the territory.
In 2015 a further two hectares of Timorasso arrived.
The winery is crazy as it can count on vineyards up to 100 years old, tempered by the long flow of years, and on younger and more exuberant ones.
The complexity deriving from the old vines and above all from the many varieties present in them is not channelled towards simpler expressions and the macerations of the red grapes are very long, without however making the wines lose their spontaneity. The aging is always on the lees, to improve the complexity and stability of the wines in a natural way. The acidity naturally present in the main varieties we work with is not masked, the malolactic fermentations in the whites are not blocked but neither are they encouraged and they almost never occur. Minerality and freshness are jealously preserved by working only with whole, unstemmed white grapes. We like the imprint that the cement tanks give to our wines. The fermentations are almost always spontaneous and the only addition is that of sulphur dioxide, in such quantities as to never exceed 55 mg/l of total sulphur dioxide in the reds and 65 mg/l in the whites.
The goal is to create wines that are correct, well made, as natural as possible, and personally we think it has been hit great, but we are also sure that the story does not end here....
Biodynamic and artisanal wine, the way we like it