This “non-vintage” wine is drawn from a big old concrete vat which contains a blend of Pignoletto, Alionza, Albana and Malvasia from different vineyards of various ages, from every vintage going back to 2010. The wines are made in different ways, in a variety of vessels. The majority of the blend is made up of wine from the most recent vintage and the vat is constantly being topped up with young wine to prevent oxidation.
Federico has made what he calls his ‘perpetual cuvée’ – a wine that slowly changes and evolves over time. The idea is a little like a simplified version of the Solera system used in Spanish sherry-making. Each year wine is added to a tank that already contains wine from up to ten previous vintages; wine is then bottled from that tank roughly every six weeks throughout the year with wine taken from all the available vessels in the cellar to top it up again.
Risotto with seafruits, young cheese, buzara