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letting the grape and the place do the talking
glou-glou and full of character
co-fermented in concrete and kept gloriously hands-off
often ungrafted old vines in Tacoronte-Acentejo on Tenerife
sweetend with just a hint of raw honey
Sergio Arcuri, Ciro Classico Superiore 'Aris', 2021 BURGUNDYCOUNT letting the grape and theThe Arcuris have been making wine in Ciro since 1880, which means they have had about 145 years to work out what Gaglioppo wants. Sergio Arcuri's answer is to do almost nothing: ferment naturally under a submerged cap with no pumping over or punching down, press very gently, then let the wine rest in concrete for well over a year. No new oak, no makeup. Aris comes from old vine parcels sitting close enough to the Ionian Sea that you can see it from
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