Deeper in the Umbria heart with Roberto Berioli

Fonte: 
Vindeling
To end the Umbriafor#winelover/13, last February I joined a trip in the Umbrian wineries meeting winemakers, visiting the wineries, tasting the wines and enjoying local food . And trust me, in Umbria we drink and eat very well!

To end the Umbriafor#winelover/13, last February I joined a trip in the Umbrian wineries meeting winemakers, visiting the wineries, tasting the wines and enjoying local food . And trust me, in Umbria we drink and eat very well!

Lucky, the last visit of the trip was the Cantina Berioli.

Arriving with a bit delay, we were welcomed by the smiling and pleasing winemaker and owner Roberto Berioli.

Spending about one hour in the little but cozy cellar, listening to him and discovering more about Vin Santo, winemaking traditions, Trasimeno lake area, Grechetto, Merlot and so on…

Among all the talk in Italian, the main facts were:

-He owns about 12ha but just 5 ha are cultivated, working on tradition and with family touch

-For the VinSanto, to keep fruity notes and freshness he tends to harvest at good acidity level, so early, works with appassimento technic to dry up the grapes, and after he lets the mother of yeasts do her business with the wine :D so a nice slow fermentation.

- For the grapes, Merlot is a Bordeaux clone; Grechetto clone selected is a more aromatic one, cause Grechetto tend to be neutral and fermentation processed in barrique.

-Managing in the vineyard: Cordon suppressed, and moved to Guyot. Since the Cordon training was producing to much and resulting some unbalanced wines.

-For the barrels, the toasting is homemade by themselves and regenerated after each wine.

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