It was the year 2001 when love at very first sight struck in between the Trentino siblings Marina and Stefano Girelli, active for 3 generations worldwide of white wine, which Sicily referred to as “still wild, stingy with plant, with cube-shaped homes put on overhangs in a not likely balance”, an uncharted wine-growing area with enormous potential customers, a lot so that it sparked in them the imagine making it a 2nd “enological homeland” and beyond.
LANDING IN SICILY WITH THE ACQUISITION OF 2 IBLEE CELLARS
A dream that became a reality in 2010 with the acquisition of Santa Tresa, to which Cortese was included 2016, 2 prominent estates found in Vittoria, in the heart of the Iblean hinterland and a brief range from the sea. Although just 8 kilometers far from each other, these 2 truths are exceptionally identified by their soils and ranges of vines.
The very first, Santa Tresa, with roots going back to 1697, crosses a location of 50 hectares, of which 39 are devoted to the growing of vines, at an elevation of 240 meters above water level. Amongst the cultivated vines, nero d’Avola and frappato stand apart, along with grillo, planted after the acquisition of the business. Here, the optimum perfect weather conditions have actually likewise preferred the growing of non-native ranges, such as viognier. The soil is defined by a red earth which adds to determining character and character to the red wines, with a sandy layer abundant in minerals covering a limestone rock, originating from ancient seabeds, which increases to 2 meters listed below the ground, above a clayey substrate which ensures a natural water reserve.
Cortese, topped 14 hectares, represents a historic truth of smaller sized measurements, constantly handled naturally and abundant in biodiversity, with a heritage of vines as differed as they remain in ideal balance with the surrounding location. The soils of this estate are defined by an excellent material of skeleton and clay, abundant in minerals, which rest on an incredibly difficult sedimentary rock, calcarenite, defined by a particular root fragility.
BEYOND THE SIMPLE PRINCIPLE OF SUSTAINABILITY
Stefano Girelli resolves the problem of nature with a natural vision, considering it an essential element of viticulture. For him, farming sustainability is not just a virtuous practice, however a necessary requirement for the extremely survival of the area, specifically in Sicily, where water is a necessary aspect. In this context, viticulture can not grow without a sufficient water system. Just by getting rid of the limitations of accreditations and guidelines, and changing the principle of natural into a genuine way of life and method operandi, is it possible to protect the genuine essence that is shown in the glass, and enable the vineyard to reveal itself in all its reliability, after for many years farmers and wine makers with their actions have actually “sanitized” land with unbelievable farming and white wine capacity.
Girelli is persuaded that, in addition to a go back to standard wine making practices, it is necessary to incorporate these methods with the mindful usage of modern-day innovations, which enable us to remove any unpredictability by efficiently drawing out the subtleties of each terroir.
NOT SIMPLY WORDS, BUT CONCRETE PROJECTS
Beliefs that do not simply stay on paper, however equate into concrete jobs. For a number of years, the Girelli siblings’ business have actually deserted using aquifers, now contaminated by sea water, choosing rather for the healing of rainwater through an 8 kilometer long collection and conveyance system, likewise incorporated with natural phytoremediation. Undoubtedly, rainwater is gathered straight in the cellars’ lawns. The next goal is to finish the shift to totally sustainable energy, going for energy self-reliance through using photovoltaic panels.
TASTING NOTES
Cortese– Vanedda Bianco Terre Siciliane PGI Organic
Vanedda, whose name stimulates the attractive Sicilian nation lanes, represents the flagship white produced by Cortese. It is a refined mix from shiny cataract, grillo and fiano grapes, grown near the sea. After a meticulous manual harvest, the grapes are put in a cooled environment to decrease their temperature level, followed by fragile destemming. Fermentation occurs on the skins for a minimum of 2 days in big oak barrels, consequently the white wine rests on the great fermentation yeasts for a minimum of 7 months, and after that more refines in the bottle for 6 months
The 6 vintages tasted naturally present distinctions, affected not just by weather conditions however likewise by other aspects. Nevertheless, typical attributes emerge which provide Vanedda its unique identity: an extreme golden yellow colour, the outcome of contact with the skins and barrel aging, a broad fragrant arrangement, a classy and abundant taste buds, a well balanced and healthy level of acidity. incorporated, and a taste perseverance that happily lasts gradually.
Vanedda 2021: defined by a rainy winter season in Sicily followed by beneficial summer season temperature level variations, this vintage suffered uncommon heat in August. The harvest of the 3 white grapes that comprise the cuvée lasted from completion of August to mid-September. Aromatically it is still not extremely meaningful, with notes of tropical fruit that do not totally reveal an intricacy and richness currently obvious on the taste buds. Its brazen citrine freshness accompanies a sip looking for that balance that will include time.
Vanedda 2020: a moderate winter season with little rains followed by a hot summer season, however less extreme than 2021, provided higher skill and sophistication to the Vanedda. In the mouth it is tense and mineral, with a well balanced structure, freshness and a long, relentless and refined surface, that make it amongst the most intriguing of the series.
Vanedda 2019: less than perfect weather conditions led to a decrease in production and postponed ripening, with the harvest held off by a couple of weeks. A vintage with a discreet and great fragrance that remembers fresh citrus aromas and enjoyable notes of medical herbs. Endowed with concentration and a richness that does not tire, it makes stress, freshness and taste its strengths. Gradually, a minerality emerges that adds to its durability and intricacy.
Vanedda 2018: the plentiful water system in spring followed by rains up until July developed some phytosanitary issues. Aromatically extremely comparable to the 2019, with a small decrease that does not jeopardize its pleasantness. The sip, although less nimble and lively, provides a surface that remembers notes of sage and eucalyptus, which leaves a stunning memory.
Vanedda 2017: a normally dry year with heats throughout the harvest, which, although somewhat early, provided concentration and fantastic intricacy to the white wine. Notes of candied orange, dried fruit, spices and butter emerge in the glass. We discover this last feeling on the taste buds, so velvety, that it appears as if the malolactic fermentation had actually occurred.
Vanedda 2016: the outcome of a somewhat late however extremely well balanced vintage, it is extremely fresh with notes of dehydrated fruit, candied apricot on a background of orange bloom and Mediterranean spices. Exceptional acid stress, a mouthwatering path efficient in extending a really relentless sip and a fascinating tannicity, hardly noticeable, make it extremely convincing.
Santa Tresa– Insieme 2022 Orange Terre Siciliane PGI
Gotten from 80% inzolia and 20% zibibbo, vinified individually and in contact with the skins. For inzolia this contact lasts in between 2 and 3 weeks, while for zibibbo it lasts for a more 20 days. After fermentation, the 2 masses are put together and delegated rest on their great lees for another 3 months before bottling.
A red wine whose difficulty is to prevent any note of oxidation that might jeopardize the skill and fragrant increase of the zibibbo, from which the citrus experiences of grapefruit and lemon plainly emerge, accompanied by spicy and balsamic notes of pepper and mint, or put second of all, the outstanding body and structure of the inzolia, with its stylish tannic texture supported by an enjoyable level of acidity that provides freshness to the sip.
