Albarola 'Poggi al Bosco' Santa Caterina 2022
Artisanal
Unusual grapes"Poggi al Bosco" by Santa Caterina is a white wine macerated on the skins and refined in amphorae, produced from Albarola, a variety grown only in the Lunigiana area, forgotten by many and brought back by Andrea Kihlgren. Thanks to the long stop on the skins, the aromatic bouquet is dense and complex with herbaceous and fruity textures, while the sip is energetic, drinkable and enveloping.
The Albarola "Poggi al Bosco" from Cantina Santa Caterina is a white wine produced in the Sarzana area, with a skin maceration and subsequent aging in amphora. The Albarola grape is cultivated almost exclusively in the lands of Lunigiana, where it has survived thanks to a few vignerons faithful to the oldest traditions of the territory. It is a wine with an ancient and genuine taste, expressing dense fruity aromas, citrus peel, and slight herbaceous notes. The sip is rich and fleshy with beautiful fruit in the foreground, accompanied by good freshness, which closes with saline sensations.
The wine "Poggi al Bosco" is produced with grapes from the Santa Caterina vineyard, a plot of about 7.5 hectares, cultivated in terraces and characterized by the presence of clayey soils. In addition to Vermentino, there is a small part of Albarola, an indigenous white grape variety from the eastern Liguria, often used in blends. The vineyards are managed biodynamically, with great attention to the surrounding environment and also the work in the cellar is minimized to enhance the characteristics of the raw material, without too many mediations.the winery's interventions are kept to a minimum, to best enhance the characteristics of the raw material, without too many mediations. Fermentation occurs with skin maceration for about 10 days in steel tanks, using only indigenous yeasts. The wine then rests in terracotta jars for about 12 months before bottling.
The "Poggi al Bosco" Santa Caterina aims to pay homage to the past, both for the use of an ancient and little-known grape variety like L'Albarola, and for the production technique, which involves the skin maceration process and subsequent aging in amphora, a material that recalls Georgian customs. The goal is to create a wine capable of expressing the best varietal characteristics of the grape in its integrity and purity. The color is dark straw yellow with orange reflections. The olfactory palette is rich in evolved and mature aromas, ranging from floral to fruity, to the herbs of the Mediterranean scrub. On the palate, it is soft and harmonious, with a dense savory and persistent sip, which closes with good freshness.