1 x Tiepido (druen grasparossa) 119,- perlende rød
1 x Tàsca ( druen: uva tosca) 149,- perlende rosé
1 x Ruzninteina (druen ruggine) 179,- perlende hvid
1 x Lambruscaun (druen lambrusco del pellegrino) 179,- perlende rød.
1 x Sgavàta (druen sgavetta) 225,- stille rød
1 x Caveriól (druen : festasio) 225,- stille rød
Fri fragt til de første 30 der bestiller.
Ingen yderligere rabat ved afhentning.
Lidt om vinene:
TASCA 2015: Uva Tósca. Perlende røsé, tør. Alkoholstyrke 11,5%. Kun to vinbønder fremstiller denne vin. Max. produktion hos Claudio Plessi: 1.000 flasker. Sulfitter: frie: 3 mg/liter. totalt 24 mg/liter. Økologisk.
RUZNENTEINE 2016: af drue "ruggine ("rust") . Produktion på 300-400 flasker. Alkohoilstyrken 13,5%. Druen blev "reddet" ad familien Pedroni som fremstiller den perlende og med tryktanken-metoden. En anden vinbonde Leone Conti, fremstiller ruggine med barriquelagring. Claudio Plessi fremstiller den sur lie og med andengæring i samme flaske som vinen bliver solgt i. Sulfitter: 19 mg/liter. Økologisk.
LAMBRUSCAUN 2016: af druen lambrusco del pellegrino tidligere kaldt : lambrusco di Fiorano. Der findes nogle vinstokke forskellige steder i Modena-provinsen men Claudio Plessi er den eneste, der fremstiller og sælger den: cirka 800 flasker i alt. Sulfitter: frie 8 mg/ liter, totalt: 37 mg liter. Alkoholstyrken: 12,5%. Økologisk.
TIEPIDO 2015 : af druen grasparossa. Rød perlende, tør. Meget saftig. Alkoholstyrke: 13%. Sulfitter: frie: 5 mg/ liter, totalt: 13 mg/liter. Økologisk.
SGAVÁTA 2016: af druen sgavetta. Produktion på 300-600 flasker. Produceres som stille rødvin kun af Claudio Plessi.Alkohiolstyrken 14% .Sulfitter: frie 4 mg/liter, totalt 18 mg/liter. Økologisk.
CAVERIÒL 2016 af druen festásio. Produktion på 300-600 flasker. Alkoholstyrken 13%. Produceres kun af Claudio Plessi. Sulfitter: frie 12 mg/liter totalt 66 mg./ liter. Økologisk.
Claudio is a mentor and teacher to the new generations of winemakers in Modena. The land the Azienda sits on
has been cultivated by the Plessi family for centuries. In 1958 the family decided to buy the farmland and work for
themselves. The vineyard was planted in Modena the same year with the vines trained to elm trees. Lambrusco
as well as white grapes were produced in the cellar with wooden equipment. Over the years, they moved from using
animals for fieldwork to machinery but not much else has changed. Since 1986, Claudio has been running the farm
organically, with certification since 1993. The vineyard has been planted to only indigenous varieties since 2000;
it is not irrigated and the harvest is manual. Historical and geographical features on the territory: flat land located
at 50 m asl with soil rich in limestone, of alluvial origin (Rio dei Gamberi and Torrente Tiepido) with historic irrigation
system of medieval origin (San Pietro canal). Environmental conditions of the area subject the vineyards to spring frost,
so that the productive range of the vineyard is kept at a bit higher elevation.
Philosophy: Claudio is a member of the VAN (Vignaioli Artigiani Naturali), a group of winemakers that make their wines
to the following standards: grapes are grown organically or biodynamically and hand harvested. Only spontaneous
fermentation is used. All wines have a maximum of 40 ppm of SO2 added. The wines are made without any additions
of chemicals, specially designed yeasts, or any other oenological coadjutant. Wines are made without any invasive
physical techniques such as reverse osmosis, cross-flow filtration, pasteurization, or sterile filtration.
Lidt mere om Claudio finder vi hos Owen Kotler (drinkOKwines) en kollega fra Seattle, Washington State:
Claudio Plessi, his vineyards & his mission
In 1958, Claudio's parents bought a vineyard (Belussi) and he began his life as a winemaker by wading in wine
grapes up to his chest and stamping his feet. At the time, most of the grapes were sold to a cooperative in
Settecani but some where kept for the household wine.
As he got older, he decided to study agriculture and so at the age of 18, he went off to school - first in Region
Emilia and then Parma & Piacenza. His studies were wine grapes & wine but also old olive tree species and
indigenous cherries in Emilia as well as chicken breeds of the area.
In 1986, he took over the vines of Belussi - those same ones that were planted in 1958; the following year,
he was one of the founding fathers of Il Salto - a consortium of organic and biodynamic farmers.
As a professor of agriculture and biologique believer, he continues as a pioneer & champion of the biological movement in Emilia.
When in 2004, he planted 3.5 hectares around his parents' home, it was with indigenous varietals:
this has become the foundation for his unique sparkling and still wines today. All vines stand in the plain,
on a mixture of clay and lime, over which a fine layer of sand has settled. He allows whatever wants to grow
between the rows and harvested late by Emilian standards but he knows his grapes and he knows what he
can coax from them. Claudio's mission to educate and to return the indigenous varietals to this place
continues as he plants more ancient varietals including Grappello & Sgavetta.
In the cellar, single varietal production is practiced to allow the distinct characteristics to shine.
All wines are natural & organic. Claudio is also a member of the Vignaioli Artigiani Naturali
(association of natural wine-makers), whose objective is producing integral and vital wines
using hand-picked grapes from one's own vineyard.
All wines ferment on indigenous yeasts, sulfur dioxide levels are low and other additives or enological adjuvants
are not employed in the wine-making process. Sparkling wines are once again fermented in bottles without
sboccatura (process of disgorging the yeast – lees), according to local traditions.