당신은 주제를 찾고 있습니까 “luciano saetti lambrusco – Luciano Saetti Disgorging Lambrusco.“? 다음 카테고리의 웹사이트 Chewathai27.com/you 에서 귀하의 모든 질문에 답변해 드립니다: Chewathai27.com/you/blog. 바로 아래에서 답을 찾을 수 있습니다. 작성자 Jules Dressner 이(가) 작성한 기사에는 조회수 343회 및 좋아요 2개 개의 좋아요가 있습니다.
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Luciano Saetti – Louis/Dressner Selections
Luciano Saetti makes stunning, evocative Lambrusco just outse of Modena. He is of a generation that deced to return to traditional methods and eschew …
Source: louisdressner.com
Date Published: 12/14/2021
View: 2359
Home – Vigneto Saetti
Il lambrusco della tradizione senza alcuna aggiunta di solfiti. … For years at the Vineyard Saetti we produce only high-quality and artisan wines without …
Source: www.vignetosaetti.it
Date Published: 1/8/2021
View: 7099
Vigneto Saetti – David Bowler Wine
Luciano Saetti makes stunning, evocative Lambrusco just outse of Modena. He is of a generation that deced to return to traditional methods and eschew modern …
Source: www.bowlerwine.com
Date Published: 12/6/2021
View: 8588
Vigneto Saetti ‘RossoViola’ Lambrusco, Emilia-Romagna
Stores and prices for ‘Vigneto Saetti ‘RossoViola’ Lambrusco, Emilia- . … Emilia Lambrusco Rosso Igp Rossoviola Vigneto Saetti 2020, Luciano Saetti.
Source: www.wine-searcher.com
Date Published: 10/3/2021
View: 4005
Emilia Lambrusco Rosso IGP “RossoViola Vigneto Saetti” 2020
Emilia Lambrusco Rosso IGP “RossoViola Vigneto Saetti” 2020 – Luciano Saetti. €22.72. Add to Cart. Ready to ship (up to 3 items). Vintage: 2020.
Source: www.tannico.fi
Date Published: 11/3/2021
View: 3274
Saetti Luciano – Vigneto Saetti Lambrusco
Luciano Saetti is one of a newer generation of Lambrusco growers thinking about this much-maligned, mass-produced wine in a more modern–which is to say more …
Source: www.centralwinemerchants.com
Date Published: 12/25/2021
View: 915
Lambrusco Salamino, Vigneto Saetti | Astor Wines & Spirits
Made from a particular sub-variety of Lambrusco called Salamino that’s known for it’s thick skins, dark color and high acity. Luciano Saetti is one of a …
Source: astorwines.com
Date Published: 4/1/2022
View: 6123
Lambrusco ‘RossoViola’ Saetti 2021 | Callmewine EN
Buy Lambrusco ‘RossoViola’ Saetti 2021 on Callmewine, the best online wine shop … The Lambrusco dell’Emilia “Rosso Viola” is a fruity, dry and refreshing …
Source: www.callmewine.com
Date Published: 7/28/2022
View: 485
Vignetto Saetti Rosso dell’Emilia Lambrusco
Luciano Saetti produces this lively Lambrusco, vinified completely without additives including SO2. It has a deep ruby color with a nose redolent of brambly red …
Source: winespeake.com.au
Date Published: 8/3/2022
View: 1315
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주제에 대한 기사 평가 luciano saetti lambrusco
- Author: Jules Dressner
- Views: 조회수 343회
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- Date Published: 2014. 2. 24.
- Video Url link: https://www.youtube.com/watch?v=JM_fqfcoUAg
Luciano Saetti
Luciano Saetti makes stunning, evocative
Lambrusco just outside ofModena . He is of a generation that decided to return to traditional methods and eschew modern practices that contributed toLambrusco’s poor reputation. The 2.8hectares of vines he works were planted by his family in 1964. Prior to his taking over, they sold off most of their fruit to the localcoop .Luciano, however, thought that they could do better and so after a successful first career as an egg distributor in
Modena , he founded Vigneto Saetti in 1998. He saw the value in the family’sold vines of a particular localstrain of theLambrusco grape called Salamino di Santa Croce. It’s thick-skinned, tight–bunched , darker-colored and higher in naturalacidity than some other more common varieties ofLambrusco .He works completely
organically (certified ) in order to not upset the natural harmony of the vineyard. Everything is meticulouslysorted andhand harvested . Grapes aredestemmed and crushed in the vines to maintain freshness. Importantly, the wines undergosecondary fermentation in the bottle. This process had become increasingly rare in the region because many producers were seduced by modern technology associated with thecharmat method which allowed for easier production of sparkling wine. Saetti’ssecond fermentation is initiated by the addition of fresh grapemust in the spring following thevintage , and isfermented todryness . The bottles areriddled anddisgorged by hand.Over the years, as Luciano gained better understanding of the vines and noticed the quality of fruit improve, the estate made the decision in 2007 to forgo the use of
sulfur at any point in thevinification process. For Luciano:“Producing wine without the help of
chemical preservatives cannot be identified simply as an alternative winemaking method, but it becomes a real production philosophy, which requires a lot of dedication, patience and above all passion. The absence ofsulfur dioxide is recognized at the first sip, through the fragrance of the fruits in the glass, you can perceive the flavor of the freshly pickedbunch , the roughness and bitterness of the skin immediately reached by the sweetness of its pulp.”We are thrilled to be working with Luciano, a humble dedicated winemaker.
producer visit 07.08.2019
This visit with Luciano Saetti took place in November, 2013
This visit with Luciano Saetti took place in November, 2013.
Words by Jules Dressner, photos by Eben Lillie.
Luciano Saetti doesn’t like
sulfites . In fact, he owns a Suflur Free Mobile™!
That translates to: “Wine Without Conservatives.
Sulfur ? No thanks.”Luciano bought his vineyards and house in 1988, after a successful first career as an egg distributor in the city of
Modena . He made a good amount of money and originally planned on buying a nice apartment in the city. But the reality of spending the rest of his life there quickly lost its appeal.We began our visit with a tour of the
cellar , where the winesferment and getbottled .
This is Luciano’s completely home-made
disgorgement station.
To give us a demonstration of the
disgorging process (more on that later), Luciano grabbed some bottles and put them in thisvat of ice cold water, which freezes thelees on the top.
As those bottle tops started to freeze, Luciano showed us the rest of the
cellar .
At this point, he only works with
stainless steel . Originally, everything wasfermented andaged incement tanks , but Luciano shifted tostainless after realizing that it was better forsulfur free winemaking, since it drastically reducesoxydation .Since the vines are 10 km from the the
cellar , Luciano brings the minidestemmer you can see below with him to theharvest . This way, they can work as quickly and efficiently as possible.
He also brings three of those little
stainless vats to hold the grapes so they don’t get too hot on their way to thecellar .“I came up with this simply because three
vats is a day’s work”.These smaller
tanks are also used forfermentation , a fullcarbonic maceration that lasts 4 to 5 days. Luciano usually leaves 13 or so grams ofRS beforeracking . The wine then stays minimum 3 months in bottle beforedisgorgment , though it only takes about a month for the re–fermentation in bottle to occur.Following our little chat on
vinification , Luciano beckoned us over to thedisgorgement station, where he showed us how he manuallydisgorges each bottle of his production ONE BY ONE.’
In those two minutes, Luciano explains how he usually puts some wine in a separate
vessel to top off the other bottles after they aredisgorged , that you have to avoid the frozen bits from when the wine sprays out and that the machine gives a blast of air which doesn’t go in the bottle but rather dusts off anycork particles. He also points out that these bottles haven’t frozen enough yet, and therefore won’tdisgorge correctly.Because manually
disgorging bottles one by one quickly becomes a tedious task, Luciano has built this sweet homemade work chair from a horse saddle. I decided to check its comfort to make sure he wasn’t putting too much strain on himself.
That chair is JULES APPROVED™.
After our
cellar time, we drove to Luciano’s only vineyard, threehectares planted in the local Salaminostrain ofLambrusco .
The oldest vines here are 50+ and planted every other row; Luciano replanted the rest in 1997. The soils are
limestone with aclay subsoil .As you may have noticed, the vineyard is set up with an
irrigation system, which Luciano uses three to five times a year, and only on the younger vines (usually with a very light 30 liter dose each time). He doesn’t use anyfertilizers ,composts orchemicals , just the remains of cut grass.There is always the danger of
frost in the Spring, but Salamino is a late ripening variety, so this is rarely a problem.The
training system is called Spalliere, which is more typically used for fruit trees.
Here’s some shriveled up
second growth grapes to give you an idea what Salamino looks like.
Here’s the church you can see on Luciano’s
labels .
Speaking of Luciano’s
labels , if you’ve ever seen or felt them, then you know they are made from a very cool fabric. Here again, the story is simple: his friend has a factory that adds patched fabric to clothing for a few major brands. Luciano asked him if he could make awine label , and he said it wouldn’t be a problem. These are made to order based on Luciano’s periodicdisgorgements over the year.Article
Home
Natural passion for wine
For years at the Vineyard Saetti we produce only high-quality and artisan wines without any addition of sulfur dioxide. All our wines are created to transmit the real and true flavors of grapes from which arise. For this, we grow our grapes in full respect of nature.
We neither use pesticides nor chemical fertilizer, thus preserving the natural soil equilibrium.
We harvest our grapes by hand, selecting the most ripe and wholesome bunches only.
Vigneto Saetti
Thank you to Saetti importer Louis/Dressner for this estate profile:
(Click here for more on Louis/Dressner’s website and here for Saetti’s website)
Luciano Saetti makes stunning, evocative Lambrusco just outside of Modena. He is of a generation that decided to return to traditional methods and eschew modern practices that contributed to Lambrusco’s poor reputation. The 2.8 hectares of vines he works were planted by his family in 1964. Prior to his taking over, they sold off most of their fruit to the local coop.
Luciano, however, thought that they could do better and so after a successful first career as an egg distributor in Modena, he founded Vigneto Saetti in 1998. He saw the value in the family’s old vines of a particular local strain of the Lambrusco grape called Salamino di Santa Croce. It’s thick-skinned, tight-bunched, darker-colored and higher in natural acidity than some other more common varieties of Lambrusco.
He works completely organically (certified) in order to not upset the natural harmony of the vineyard. Everything is meticulously sorted and hand harvested. Grapes are destemmed and crushed in the vines to maintain freshness. Importantly, the wines undergo secondary fermentation in the bottle. This process had become increasingly rare in the region because many producers were seduced by modern technology associated with the charmat method which allowed for easier production of sparkling wine. Saetti’s second fermentation is initiated by the addition of fresh grape must in the spring following the vintage, and is fermented to dryness. The bottles are riddled and disgorged by hand.
Over the years, as Luciano gained better understanding of the vines and noticed the quality of fruit improve, the estate made the decision in 2007 to forgo the use of sulfur at any point in the vinification process.
For Luciano: “Producing wine without the help of chemical preservatives cannot be identified simply as an alternative winemaking method, but it becomes a real production philosophy, which requires a lot of dedication, patience and above all passion. The absence of sulfur dioxide is recognized at the first sip, through the fragrance of the fruits in the glass, you can perceive the flavor of the freshly picked bunch, the roughness and bitterness of the skin immediately reached by the sweetness of its pulp.”
We are thrilled to be working with Luciano, a humble dedicated winemaker.
Where to buy Vigneto Saetti ‘RossoViola’ Lambrusco, Emilia-Romagna
Avg. Price (ex-tax) 447,658 ₫ / 750ml
Organic
This is among the highest-priced Emilia-Romagna wine. The price has been stable over the past year.
This is the one of the most popular Emilia-Romagna wines. Interest in this wine has fallen off relative to previous years.
Emilia Lambrusco Rosso IGP “RossoViola Vigneto Saetti” 2020 – Luciano Saetti
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Saetti Luciano – Vigneto Saetti Lambrusco
Saetti Luciano – Vigneto Saetti Lambrusco
Saetti Luciano Description
Luciano Saetti is one of a newer generation of Lambrusco growers thinking about this much-maligned, mass-produced wine in a more modern–which is to say more old-fashioned, artisanal–way. His family planted the vines in 1964 and historically sold off most of their fruit to a local co-op. But Luciano thought that they could do better with their old vines and their particular strain of the Lambrusco grape, called Salamino, which is thick-skinned, tight-bunched, darker-colored and higher in acidity than some other variations on Lambrusco. He converted the farming to organic (certified) and started bottling estate wines, notable for being among other things completely dry wines.
The vineyard and cellar work are meticulous. No sulfur is used at any point, not since the 2007 vintage. Grapes are hand-harvested, de-stemmed and crushed in the field in small 100-liter steel containers for maximum freshness. Rare for Lambrusco, the secondary fermentation takes place in bottle, initiated by the addition of fresh grape must in the spring following the vintage, and is fermented to dryness. The bottles are riddled and disgorged by hand. Saetti produces two wines: a red Lambrusco called “Rosso Viola” and classified as IGP Salamino di Santa Croce, and a deeply colored rosato called “Il Cadetto” under the IGP Rosato dell’Emilia. With their natural, earthy, complex, dry character, the Saetti wines defy the old but enduring reputation of Lambrusco.
All sizes are 750mL unless otherwise noted.
Vintages and ratings subject to change at any time.
All pricing and availability subject to change.
Artwork does not necessarily represent items for sale.
Lambrusco Salamino, Vigneto Saetti
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Lambrusco ‘RossoViola’ Saetti 2021
The Lambrusco dell’Emilia “Rosso Viola” is a fruity, dry and refreshing semi-sparkling wine produced with second spontaneous fermentation in bottle and disgorging. The tradition of the terroir in a modern, clean and elegant style: fine and creamy bubbles and scents of red fruits and violets in a pleasant, harmonic and easy drinking taste. Organic Wine, made with old style artisanal methods
Vignetto Saetti Rosso dell’Emilia Lambrusco
2018 Luciano Saetti Rosso dell’Emilia IGP (Salomino di Santa Croce) – Emilia-Romagna, ITALY. 750ml
Luciano Saetti produces this lively Lambrusco, vinified completely without additives including SO2. It has a deep ruby color with a nose redolent of brambly red berries, dried violets, delicate hints of sweet spices, and a slight meaty tone. The wine is more frothy than it is fully sparkling, with a velvety texture cut by bright acidity with a slight tannic bite. On its own, it shows more overtly floral and quite juicy but, as a good Lambrusco should, it shines with food!
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