Hermed et link til en historie om en af de bedste vine du, indtil videre, har solgt mig.
Med producenten Charlotte Hortons ord:
" Our new wine ‘Tumulus’ is a tribute to the Etruscans who once lived in the valley of Potentino and cultivated the soil, making wine and oil as we still do. Means mound, little hill or tomb from the Latin ‘tumere’ to swell. ‘Tumulus’ is made in ancient volcanic stone basins called ‘pestarole’ or ‘palmenti’ by a vigorous crushing of Sangiovese grapes with bare feet. The squashed grapes and juice are then put into a small container of stainless steel and left to ferment. After 2 weeks the skins are removed and after 6 months the wine is bottled in reusable ceramic flasks.
It is a super natural wine. We follow a fundamental process - grapes, feet, stone. The indigenous yeasts, related to the ones once used for fermentation by the Etruscans are naturally present in the stone and the environment. They spontaneously trigger the fermentation. We do not add anything to the wine – no sulphites or cultivated yeast.
Tumulus is perhaps the closest we can get to what was drunk in the valley 2,500 years ago and simply delicious.
Similar winemaking basins are common around Castello di Potentino and in various parts of Italy – Lazio, Basilicata, Sardinia, Sicily and Spain, Israel, Iraq, the Republic of Georgia and attest to an archaic culture of wine-making in these areas.
We believe this is the only wine in the world currently made like this. If anyone knows of anyone else doing this in carved volcanic stone-basins please let us know.
It comes in a 0.75 Litre reusable ceramic bottle with reusable silicon cork."
Produktion på 800 flasker. Alkohostyrke 14%
De andre vine fra Charlotte Horton finder I her:
https://carlomerolli.dk/produkter/?search=potentino
Den første af jeres "anmeldelser":
, a Sangiovese wine sold by Carlo Merolli and produced at Castello di Potentino, is a deliberate homage to Etruscan winemaking and cultural heritage. Its production method and presentation are designed to echo practices from over two millennia ago.
Tumulus is made by crushing Sangiovese grapes with bare feet in ancient volcanic stone basins known as pestarole or palmenti. This method mirrors archaeological evidence of how the Etruscans processed grapes, utilizing carved stone basins for fermentation—a technique found throughout ancient Etruria and neighboring regions
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The wine relies exclusively on indigenous yeasts present in the stone and environment, with no added sulfites or cultivated yeasts. This spontaneous fermentation process closely resembles the natural, additive-free approach the Etruscans would have used, as modern enology has shown that ancient wines were often fermented with wild yeasts -
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Tumulus is described as a "super natural wine," following a fundamental process of "grapes, feet, stone." Nothing is added to the wine, which aligns with the simplicity of Etruscan winemaking, where wine was often mixed with water, honey, herbs, and spices, but the base fermentation was natural and unadulterated -
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After fermentation and a brief aging period in stainless steel, the wine is bottled in reusable ceramic flasks with silicon corks. This amphora-style presentation references the ceramic vessels used by the Etruscans for storage and transport of wine, further deepening the connection to ancient practices -
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The name "Tumulus" itself means "mound" or "tomb" in Latin, referencing the burial mounds characteristic of Etruscan archaeology and signaling a tribute to the region’s ancient inhabitants-
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The Etruscans regarded wine as central to their social and religious life, using it in ceremonies, feasts, and funerary rituals. By reviving these ancient methods and aesthetics, Tumulus not only pays tribute to the technical aspects of Etruscan winemaking but also to its symbolic and communal importance
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"Tumulus is perhaps the closest we can get to what was drunk in the valley 2,500 years ago and simply delicious."
— Charlotte Horton, Castello di Potentino -