My first Greek wine. I love my ouzo still. Don't like mythos beer. Loving Greece and Greek and their anarchist ways. And tarmasalata and skordalia 😋
Light and pale green(ish) 👁️
Whole citrusy (fruit, pith and Peel) with some noted maturity of 🧀 ,olive brine And seasalt. And Some freshly chopped green herbs close by 👃
It screams: I'm complex!
High acidity attack.
Then this assorted citrus variety with the herbs on the side. Many layers of taste come with sweetness and bitterness hints coming and going 👄
Long and pleasent 🎯
This is next level shit.
Paired well with my baby's simple quinoa with added tahini and shug (Yemen chilly sauce).
Plain oysters or grilled fish/seafood would be more appropriate.
Not on the cheap side (119 nis) for my usual white allowance but this is from better territory so good vfm.
More like this please.... — 6 years ago
An anarchist winemaker !! If you love unconditional wines.. — 9 years ago
Christmas dinner wine! — 6 years ago
Buttery and citrussy like a classic white Burgundy, yet reasonably light. Pleasant even if not super long. — 8 years ago
Ceccherini Cristiano
Red from the Mt.Pollino tasting i organised.
We are again in Calabria
Fabio callls himself an anarchist, but in saying that he just emphasises the fact that he knows the good way from the bad way of doing things without someone telling him what and how to do it. It's about taking responsibilities.
The company is a cooperative which does wine and figs mainly and the follow a bit of synergistic agriculture and permaculture.
He has complete respect for the land and the whole idea of give and take from Earth.
The wine is 100% guarnaccino nero he says and here starts a big argument with the Chiaromonte producer i know, but definitely the vines are old here, from 1974. Here Fabio says Guarnaccino nero is a harder version of magliocco as a plant and the wine has a deeper colour.
However the bottles i opened last night had a huge volatile to start with, barnyard was the scent, someone said hay, someone animal, i reckon it was all at once. But it did blow off after long time and the mouth was super good and long.
So i would say that this must need a big decanting of hours and it will be another story.
I will definitely give it a second chance
Mouth was better than the Toccomagliocco — 2 years ago