RAISING A TOAST TO LIFE The motto of Altavita Altavita is a winery just a few kilometres outside Cesena, and its name is in fact a contraction of Io brindo alla vita – “I raise a toast to life.” It’s a fitting statement of intent and illustration of the values of Altavita, and its emphasis on a lifestyle guided by well-being and authenticity. And the statement of intent is backed up in practice. Altavita’s vines are organically cultivated with sustainable agricultural methods which respect the natural relationship between the size of the estate and the amount of wine, olive oil and other produce it yields. The estate’s various holdings (San Marco, I Gessi, Vigna dei Monaci, Vigna del Pianto) together cover an area of approximately 20 hectares, extending over a heterogeneous strip of land that rises from the foothills of Cesena at an altitude of 100 m to the village of Sorrivoli at an altitude of 300 m. The vines are planted in predominantly calcareous soil, here and there intersected by the Vena del Gesso (a geological formation of chalky outcrops that runs through Romagna), which gives the grapes some interesting sensory qualities. The oldest vine plots function as a kind of “octave” to which the rest of the estate’s production is tuned. Careful selection of their germ plasm determines the genetic combinations of newly-planted vines. The training method is spurred cordon, with low planting density (between 3,500 and 5,500 vines per hectare) and an exceptionally limited yield (no more than 45 hundredweights per hectare). Harvesting is 100% manual and occurs in several runs in which only the best bunches make the cut, with careful pruning and frequent thinning. Once harvested, the grapes are handled with the utmost care. The white grapes are destemmed and undergo gentle pressing. The red grapes are fed into crusher-stemmer machines whose rubber rollers do not tear the skins. In the fermentation phase, meticulous care and inert gases allow the use of additives and sulphites to be kept to an absolute minimum. What the technical specifications don’t describe, however, is the added value imparted by the positive atmosphere that pervades the estate, jointly run by Enrico Giunchi and Maurizio Fiuzzi with the coordination of Lorenzo Tersi and the backing of the well-known Romagnol entrepreneur Nerio Alessandri.
Tempora_ Sangiovese di Romagna DOC Superiore Riserva 2006_ Uve/Grapes 85-90% Sangiovese, 5% Merlot, 5% Cabernet Dalle uve raccolte nelle aree più soleggiate dei vigneti nasce il vino “ammiraglio” della Cantina, che si presenta con un color rubino fitto ricco di riflessi porpora. Il suo profumo di frutti rossi, con note floreali e sentore di erbe officinali, introduce un gusto elegante, che trova un felice equilibrio tra la morbidezza al palato e la struttura tannica e tramosa di nera concentrazione. La fermentazione avviene in vasche di acciaio inox a temperatura controllata con rimontaggi giornalieri e delastage. Sempre in acciaio si compie la fermentazione malolattica. Viene affinato in piccoli carati di rovere francese a tostatura dolce per 12–14 mesi e in bottiglia per 6-8 mesi. Temperatura di servizio 18 °C. Abbinamento consigliato con la cacciagione (anche da piuma) e le carni saporite, come l’agnello o il castrato. The estate’s flagship wine is made from grapes picked from the sunniest plots, and has a deep ruby colour richly shot through with purple highlights. Its fragrance of red fruits, with floral notes and overtones of medicinal herbs, is a good prelude to an elegant taste which strikes a happy balance between softness on the palate and a densely-knit tannic structure. Fermented in inox vats at controlled temperature, with daily pumping over and delestage. Malolactic fermentation is also in inox. Matured in small French lighttoast oak barrels for 12–14 months followed by 6-8 months of bottle ageing. Serving temperature: 18°C. Goes well with game and game birds, and sapid meats such as lamb and mutton.
Evoca_ Sangiovese di Romagna DOC Superiore 2007_ Uve/Grapes 100% Sangiovese Come indica il suo nome, questo vino mira a evocare la tradizionale naturalità del re dei vini romagnoli, tenendosi a distanza dalle contaminazioni contemporanee. Il suo colore rosso rubino è venato da consistenti riflessi violacei. Le note floreali e fruttate che rivela al naso sono sovrastate da una piacevole impronta minerale. Al palato risulta morbido, fresco e ben equilibrato. Fermenta in vasche di acciaio inox a temperatura controllata con rimontaggi giornalieri. Fermentazione malolattica sempre in acciaio. Viene affinato in vasche d’acciaio e per qualche mese in bottiglia. Temperatura di servizio 16 °C. Si abbina ottimamente al pollo cucinato alla cacciatora e alla carne di maiale alla brace. As its name indicates, this wine is designed to evoke the authenticity of the king of Romagnol grapes, and in doing so it steers clear of modish blends. A ruby-red wine with even, violet highlights. On the nose, its floral and fruity notes are overlaid with an agreeably mineral tone. On the palate it’s soft, fresh and well balanced. Fermented in inox vats at controlled temperature, with the grapes pumped over daily. Malolactic fermentation is also in inox. Matured in steel tanks, followed by several months’ bottle ageing. Serving temperature: 16°C. Goes very well with chicken alla cacciatora and chargrilled pork cuts.
Solesia_ Albana di Romagna DOC Passito 2008_ Uve/Grapes 100% Albana Un vecchio vigneto posto tra due colline accarezzate dal maestrale, che soffia asciugando gli acini lasciati ad appassire naturalmente al sole per due mesi. Ecco lo scenario dal quale nasce questo vino da meditazione capace di regalare sensazioni intense. Bel colore dorato, aromi d’autunno e una pronunciata acidità che contrasta gradevolmente la dolcezza autentica. Le uve, raccolte il giorno di San Martino, attraversano una schiccatura manuale e pressatura soffice. Fermentazione e affinamento in botti di rovere francese con ulteriore affinamento in bottiglia per 6 mesi. Temperatura di servizio 14 °C. Ideale con la pasticceria secca, ma indicato anche per accompagnare formaggi erborinati o stagionati. Made from grapes grown in an old vineyard whose location between two hills draws the cool mistral through the vines, drying the grapes which are left to raisin in the sun for two months. The result is a sipping wine full of intense sensations. Full and golden, with autumn aromas and a marked acidity that contrasts agreeably with its natural sweetness. The grapes are harvested on 11 November, and are manually deseeded followed by gentle pressing. Fermented and aged in French oak barrels, followed by a further 6 months’ bottle ageing. Serving temperature: 14°C. The perfect companion to pastries, also goes well with mature and blue cheeses. Enogastronomia
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