Natural Bonarda
There are no official regulations pertaining to the term "natural wine". In the case of the natural wines produced by Gustavo Caligiore in Mendoza, Argentina, his approach is simple: absolute minimal intervention.
Sticking to his organic approach in the vineyard, Gustavo harvests the fruit and brings it to his cellar for elaboration. Spontaneous fermentation from natural yeasts takes place in concrete tanks and nothing is added at all during the process. After a few months, the wine is bottled, and no sulfites other than those naturally occurring during the fermentation process are added to the wine.
Certified organic. Suitable for vegans. No added sulfites.
Accolades
2020
Inaugural release - Not yet rated
Tasting Notes
Black fruit and aromatic herbs on a fresh, full and lush palate. Suitable for vegans. Certified Organic Wine. No sulfites added.
Winemaking Notes
Pergola trellising with 3,200 vines/ha yielding 4.5 tons/acre. 2 days of cold maceration between 8 and 10 degrees Celcius, 8 days of alcoholic fermentation and 2 days of post-fermentation maceration makes for a total of 12 days skin contact.
Once natural fermentation has started and reached 1% alcohol, native saccharomyces cerevisiae yeast dominate the process and finish alcoholic fermentation. No pump-overs are performed, only manual punch-downs 3 times a day during the first 2/3s of fermentation. Malolactic fermentation is done by native bacteria. After fermentation is complete and the natural carbonic protection is over, inert gases are used to protect wine from oxygen during any racking. 5 months in concrete vats. No oak contact. Unfined and unfiltered. Natural cold stabilization in winter.
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2020Shelf Talkers
Non VintageProducer | Caligiore |
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Country | Argentina |
Region | Mendoza |
Appellation | Luján de Cuyo |
Type | Red |
Variety | Bonarda/Charbono |
Features | Family-owned, Natural, No sulfites added, Organic, Single Vineyard, Sustainable, Vegan Friendly |
Closure | Cork |
Bottle Size | 750ml |
Case Size | 12 Bottles |