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Pratoasciutto - 2007

Tenuta Grillo

4.2
UAH聽1,766.00
QPR 1.1751 馃槉
Region
Italy 禄 Vino
Type
red still, dry
Vintage
2007
Grapes
Dolcetto
Alcohol
13.5
Volume
750 mL
Cellar
1 bottles
Find at
Tenuta Grillo Pratoasciutto 2007

Pratoasciutto is named after the old field from which the grapes for this wine are sourced. It undergoes 60 days of skin contact with native yeasts, spontaneous fermentation, 12 months of ageing in steel tanks, and 5 years in bottles. Around 6000 bottles are produced annually.

Ratings

4.2
@Tenuta Grillo by Vasyl VelykanskiyTenuta Grillo by Vasyl Velykanskiy

Notes of dried banana, fig, eucalyptus, pine, tobacco, dried blackberries, and dry earth. An interesting, developed wine that鈥檚 hard to drink solo. Harsh, drying yet mature tannins, and unexpected acidity. But there are multiple layers鈥攙ery engaging to drink. It combines rusticity and finesse at the same time. Flavours of black olives mixed with dark berries and tobacco.

Tenuta Grillo

Tenuta Grillo was founded in 2002 in Monferrato (Piedmont) by Guido Zampaglione, originally from Campania. His plan was simple鈥攖o start small and gradually increase yearly production to 80,000 bottles. But somewhere along the way, Guido realised he couldn't and didn't want to pursue that goal. For him, being fully involved in the winemaking process, including growing the grapes, to create uncompromisingly high-quality wines with strong ageing potential, was the priority. Considering that he enjoys drinking mature wines himself, he releases them onto the market after some decent ageing in bottles.

The vineyards are located in the Monferrato region, near a small village called Gamalero. The vines grow in sandy, quick-draining soil on a gently sloping upland about 350 meters above sea level. The continental climate is characterised by great heat during the day, while the nights are cooler. Wine production is based on low yields and a meticulous selection of the grapes. Winemaking features long macerations (often several weeks), indigenous yeasts, minimal use of sulfur dioxide, and the exclusion of other additives. Ageing primarily occurs in large wooden barrels.