{"id":16021,"date":"2015-03-13T14:56:36","date_gmt":"2015-03-13T13:56:36","guid":{"rendered":"https:\/\/www.slowfood.it\/slowine\/?p=16021"},"modified":"2015-03-17T10:21:27","modified_gmt":"2015-03-17T09:21:27","slug":"triple-a-live","status":"publish","type":"post","link":"https:\/\/www.slowfood.it\/slowine\/triple-a-live\/","title":{"rendered":"Triple &#8220;A&#8221; LIVE"},"content":{"rendered":"<p><a href=\"https:\/\/www.slowfood.it\/slowine\/assets\/list.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-16022\" style=\"border-width: 10px; margin: 10px;\" src=\"https:\/\/www.slowfood.it\/slowine\/assets\/list.jpg\" alt=\"list\" width=\"350\" height=\"258\" srcset=\"https:\/\/www.slowfood.it\/slowine\/assets\/list.jpg 760w, https:\/\/www.slowfood.it\/slowine\/assets\/list-300x221.jpg 300w, https:\/\/www.slowfood.it\/slowine\/assets\/list-728x536.jpg 728w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a>I produttori di <em>Triple \u201cA\u201d Agricoltori, Artigiani, Artisti<\/em>, si sono dati appuntamento l\u20198 e 9 marzo a Sestri Levante. Una gran bella occasione per degustare ottimi vini e chiacchierare con chi lavora quotidianamente in vigna e in cantina con grande passione. Vignaioli che hanno scelto un sano rapporto con la natura, per dar vita a vini, che esaltino i caratteri tipici del vitigno, del territorio e il lavoro artigianale dell\u2019uomo.<\/p>\n<p>Tra i vini degustati, mi piace ricordare i Sancerre del Domaine Fouassier, i Sauvignon Morantin, i Riesling alsaziani di Audrey e Christian Binner e un Montepulciano del 1983 di Emidio Pepe, splendido esempio dell\u2019evoluzione nel tempo del rosso d\u2019Abruzzo.<\/p>\n<p>Interessanti le diverse interpretazioni del Cannonau della <strong>Tenuta Dettori<\/strong>, che coltiva l\u2019antico vitigno sardo nelle vecchie vigne ad alberello di Sennori, vicino a Sassari. I vini Dettori nascono della scelta di tornare alle origini della vinificazione del Cannonau, senza l\u2019uso del legno. Oggi in Azienza, si utilizzano solo vasche in cemento, proprio per preservare le caratteristiche tipiche del vitigno. Tre le versioni, tutte interessanti: <em>Tuderi<\/em>, mediterraneo e caratterizzato da una spiccata freschezza; <em>Dettori<\/em>, prodotto dal vigneto pi\u00f9 antico della tenuta, \u00e8 il Cannonau nella versione pi\u00f9 autentica e antica, profondo, speziato, con una morbidezza che lo rende piacevolmente armonioso. Infine <em>Tenores<\/em>, un Cannonau dalla struttura importante, caldo, complesso ed elegante.<\/p>\n<p>Sui terreni vulcanici dell\u2019Etna, \u00a0<strong>Calabretta<\/strong> coltiva soprattutto il Nerello Mascalese. Piacevole il <em>Gaio Gaio, <\/em>un Nerello Mascalese proveniente da vigne giovani, fruttato e floreale e il <em>Vecchie Vigne<\/em>, strutturato, complesso, fine ed elegante.<\/p>\n<p>Proprio per le sue caratteristiche, il Nerello Mascalese viene spesso avvicinato al pinot noir. Da qui nasce l\u2019idea di provare a coltivare il rosso di Borgogna sui terreni basaltici del vulcano. Nel 2007 sono state piantate le prime barbatelle a un\u2019altitudine di oltre 900 metri. L\u2019alta densit\u00e0 d\u2019impianto e le bassissime rese, garantiscono uve di qualit\u00e0 e le alte escursioni termiche favoriscono lo sviluppo aromatico dell\u2019uva. Il pinot noir dell\u2019Etna matura nello stesso periodo di Vosne-Roman\u00e9e. Se nelle prime annate si sentiva una prevalenza del territorio vulcanico, ora il Pinot Noir sta imponendo le sue caratteristiche peculiari.<\/p>\n<p>Parliamo infine di anfore a Pantelleria. La cantina\u00a0<strong>Giotto Bini<\/strong>, produce Moscato d\u2019Alessandria, vinificato secco, lasciando spazio alle fermentazioni spontanee e alle lunghe macerazioni sulle bucce. Tutto il processo avviene in grandi anfore di terracotta, interrate a pochi passi dalle vigne. Il risultato \u00e8 il <em>Serragghia bianco<\/em>, un vino dal color oro con riflessi ambrati, profumi intensi e aromi suadenti, sorretti da una bella acidit\u00e0. L\u2019annata 2009 \u00e8 un\u2019esperienza sensoriale affascinante. Un vino capace di raccontare, non solo un vitigno ma un territorio e un\u2019isola intera.<\/p>\n<p>&nbsp;<\/p>\n<p>Nella foto Giotto Bini<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I produttori di Triple \u201cA\u201d Agricoltori, Artigiani, Artisti, si sono dati appuntamento l\u20198 e 9 marzo a Sestri Levante. Una gran bella occasione per degustare ottimi vini e chiacchierare con chi lavora quotidianamente in vigna e in cantina con grande passione. Vignaioli che hanno scelto un sano rapporto con la natura, per dar vita a &hellip;<\/p>\n","protected":false},"author":919862,"featured_media":16022,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[62,41,1],"tags":[],"class_list":["post-16021","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-degustazioni-italiane","category-news","category-parliamo-di"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Triple &quot;A&quot; LIVE - Slowine<\/title>\n<meta name=\"description\" content=\"I produttori di Triple \u201cA\u201d Agricoltori, Artigiani, Artisti, si sono dati appuntamento l\u20198 e 9 marzo a Sestri Levante. 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