Garden of Venice, the lagoon in the glass

Garden of Venice, the lagoon in the glass

A bottle which contains a story inside. History and bottle react to the name of Orto di Venezia, a little truth in the lagoon hosted on the islet of Sant’ Erasmo, with basically 7 hundred occupants, for a lead character, lucid and histrionic visionary, who rather reacts to the name of Michel Thoulouze, fully grown French gentleman previous top-level tv supervisor of the 80s and 90s.

Orto di Venezia, the only winery in the entire location, is his concept of red wine on land, deserted for a a century, called the “Vine of the Noble Guy”, as composed in an ancient eighteenth-century map. Thoulouze found that land, fell for it, had it evaluated and chose to redevelop it, to recreate a terrific terroir for red wine. Eleven hectares of land that even regional farmers referred to as the very best not just in Sant’ Erasmo, however in the whole lagoon.

A couple of years of work, an essential remodelling of an old mess up that ended up being a cellar, and guidance from names of the quality of Lydia and Claude Bourguignon (agronomists of Romanée-Conti), and Alain Graillot (of the well-known Crozes Hermitage in Côte du Rhône) then lastly, simply over 4 hectares of vineyards, on soil ready according to the standard “tough on tough” approach (i.e. without ever raking) by sowing barley, sorghum, oats, radish and Chinese root in succession. No intervention by herbicides, much less chemical fertilizers, or perhaps the assistance of a wine maker: the ungrafted vines feed upon clay, limestone and dolomite rock.

2008 marked the release of the very first harvest for a production, at the time, of around 8,000 bottles of an essential gewurztraminer for aging, likewise acknowledged outside the borders of our nation. For that reason, beyond numerous top-level dining establishments in Venice and the lagoon, Orto di Venezia remains in truth present in England, Japan, South Korea and France, where it discovers its put on the tables of chef Massimiliano Alajmo and is the only Italian in Alain Ducasse’s Parisian dining establishment at the Hotel Plaza Athénée.

It is a mix of normal Istrian Malvasia, together with Vermentino to provide more taste and a touch of Fiano di Avellino, no greater than 5 percent, to include structure. It is collected by hand and the wine making happens in a basic method, as recommended by the farmers and garden enthusiasts of Sant’ Erasmo, leaving the grape juice to ferment naturally, 10 months in steel barrels and 2 years in the bottle.

The outcome is a relentless gewurztraminer with a straw yellow color with greenish reflections and tips of tropical fruit, honey and white flowers, full-bodied without losing freshness, abundant in minerality and iodized tips. The significant level of acidity enables it to improve in the bottle for several years. An extremely flexible red wine that goes completely with normal meals of Venetian food such as moeche, fish and veggies from the lagoon, in addition to with really fully grown cheeses.

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