Wine package Klarewijn Podcast #44 Volcano and island wines

This package will be shipped on April 24! Terre nere bianco is currently not in stock and is expected April 24.

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Tenuta delle Tere Nere Etna Bianco - € 22.60

The Burgundy of the Mediterranean, is how owner Marco de Grazia characterizes his refined, mineral Sicilian wines, from slope vineyards on the northern flank of the Etna volcano. The altitude provides cooling and refinement to the wines.

The organic plantings and the ambition to produce top quality force Marco to produce low yields so that the native grapes have a beautiful expression. The first purchased vineyards from Terre Nere contain about 5% different white grapes.

The winemakers were used to adding the mixture to the red wine. Marco kept them separate and made a white wine from them, with great success. The wine ferments twice, first the alcoholic fermentation and then a lactic acid fermentation. The result is a powerful dry white wine with a soft taste.

Clos Venturi Corse Blanc - €30.95

The Clos Venturi Blanc is made exclusively from vermentinu grapes and has a high level of quality. The popularity of the wine is reflected in its very limited availability and drinking it feels like an exclusive experience.

Although some think that southern European white wine production cannot be refined, the many island wines in the Mediterranean, such as those from Etna and Santorini, prove otherwise. This also applies to the Corsican Clos Venturi, which combines southern ripeness with continental freshness.

Winemaker Manu Venturi harvests the vermentino grapes by hand in his unique Clos Venturi vineyard, located at an altitude of 400 meters. The Clos is surrounded by 2000 meter high mountain peaks, which ensures a perfect microclimate. Manu has always worked the vineyard naturally and is currently in conversion to the biodynamic Demeter certification.

He ferments the grapes using natural yeasts in stainless steel tanks and then allows the wine to mature on the precipitated yeasts. He does not clarify the wine and only filters it lightly before bottling. It produces a beautiful, seductive white wine with pure fruit, fresh acidity, an almond and a lot of flavor length. A chic aperitif and a great table wine.

Gaia Santorini Wild Ferment Assyrtiko - € 33.45

Gaia Wines is the special wine estate of two progressive Greeks - Yiannis Paraskevopoulos and Leon Karatsalos - with production in Nemea and Santorini. The high-quality technical input comes partly from Yiannis, who graduated from the wine university of Bordeaux. Together with agricultural engineer Leon, he is one of the best wine producers in Greece.

The dry white Assyrtiko from the island of Santorini is a real special. The very old vines with Assyrtiko grapes are located on volcanic soil bordering the sea and are protected from the strong sea wind by the serpentine trunk.

Gaia uses exclusively wild yeast cells for fermentation – hence the name. A beauty of a wine, which when tasted blind has many similarities with top quality Chardonnay from a cool climate! The English Decanter magazine was very impressed and gave an earlier harvest no less than 97 points.

Valle de la Orotava Suertes del Marques - € 23.95

El Lance is a blend of several vineyards in the region; Fefe, Bocanegra, Florida and Trujillo. These vineyards range from 300 to 600 meters altitude. The harvest is manual, in 16 Kg crates. during the third week of September to the first week of October. The alcoholic fermentation in open tanks of stainless steel and plastic, with wild yeasts. 100% malolactic fermentation in French oak. The wine matures for another 14 months in French oak.

This results in an intriguing nose with notes of ripe fruit, wild herbs, spices and something earthy. Lots of juice in the mouth and a nice balance between fruit and wood with a fresh aftertaste.

Tenuta delle Tere Nere Etna Rosso - € 23.20

The Burgundy of the Mediterranean. This is how owner Marco de Grazia characterizes his refined, mineral Sicilian wines. They come from slope vineyards near the village of Randazzo, on the northern flank of the Etna volcano.

Growing grapes here is extremely difficult due to the steep, sometimes almost inaccessible slopes and the presence of volcanic ash and igneous rock in the soil. Marco de Grazia proves that great wines can still be made. The high altitude of the vineyards – between 600 and 1000 meters – ensures cooling for the grapes and therefore refinement of the wines.

The organic planting and the ambition to produce top quality also force Marco to low returns. This means that his native grapes produce beautiful, expressive wines. The nerello mascalese (95%) and nerello cappuccio (5%) from the volcanic vineyards are not harvested until October.

The wine ferments at a relatively low temperature (25 to 28°C) and then matures for about eleven months in large oak barrels of more than a thousand liters. This adds a subtle woody touch to the beautiful and special fruit aroma of the nerello grape. A fantastic, elegant red wine with a special origin! If you drink it young, our advice is to decant the wine in advance.

Clos Venturi Core Rouge - €30.95

The red Clos Venturi is the ultimate Corsican expression of high quality wine. Made from the indigenous niellucciu, sciaccarellu and carcaghjolu grapes from an exceptionally beautiful vineyard with 30 year old vines, this beautiful wine is incomparable and unique.

What makes Manu Venturi's fantastic top vineyard so special? It is isolated at an altitude of over 400 meters, in the middle of a valley with unspoilt nature and not surrounded by other crops. Manu has always processed it naturally, without any enrichment or control. Partly because of this, the vineyard has a particularly rich biodiversity.

The surrounding 2000 meter high peaks of the Corsican mountains ensure a big difference in day and night temperatures. A dream vineyard for the passionate Manu, who extracts maximum quality and makes wines that are among the best in Corsica.

The Clos Venturi Rouge undergoes a natural stabilization, which partly takes place during the maturing period of up to eighteen months in oak barrels. The result is an exceptionally elegant, complex Corsican, with a finesse that only occurs in the finest cool-climate wines. It is also particularly gastronomic and goes well with the most refined dishes.

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