estate bottled italy organic

Madrevite: Traditional Grapes and Innovative Wines

I had the pleasure of meeting 3rd generation winemaker Nicola Chiucchiurlotto at Slow Wine 2020 in NY. Proudly following in the footsteps of his grandfather and father, Nicola cultivates the family estate in the hills between Lake Trasimeno and Lake Chiusi, in the Perugia region of Umbria. The 60 hectare property historically supplied the family with all of their food needs; today in addition to the 12 hectares of organically farmed vineyards, it includes olive groves [1200 trees] and land farmed for the production of cereals and legumes.

The estate takes its name from the Madrevite, an ancient tool used to fix barrels filled with wine; “A link with the past and traditions that, combined with modern agronomic and cellar practices, constitutes the true essence of our small production”.

Nicola is dedicated to preserving the centuries old vineyards of Gamay del Trasimeno [a local Umbrian biotype of Grenache] that his grandfather had retained when he grafted old rooted cuttings onto new vines. Traditionally the family only made red wines, however Nicola planted native white grapes Grechetto and Trebbiano Spoletino in 2006 with the aim of crafting lighter, “fun” wines.

The 3 wines I tasted were expressive, engaging and yes, very fun 🙂

Madrevite ‘Futura’ 2018
Winemaking: Vines are in clay soil at 280 meters in elevation. Direct pressing of the bunches, temperature controlled fermentation in stainless steel up to the sugar level needed for refermentation in the bottle. Second fermentation in the bottle for 2 months [metodo ancestrale]. 1300 bottles produced, this is the 1st vintage produced.

Tasting Notes: Creamy and rich with lemon, ginger, citrus blossom and thyme framed by large, consistent bubbles and tangy acidity. Lemon candy and a drizzle of clover honey linger between each lush sip.

100% Trebbiano Spoletino
12% Alcohol

Madrevite ‘il Reminare’ Bianco Umbria IGP 2018
Winemaking: From vines in clay soil at 320 meteres in elevation. Maceration on the skins for 24 hours, “soft pressing, natural static cold clarification, fermentation at a controlled temperature of 16 ° C”, aged 4 months in staineless steel tanks, followed by 3 months in the bottle.

Tasting Notes: Lemon and pear drape over a flinty mineral core, citrus and pie crust linger on the creamy finish. Straightforward and super easy drinking.

100% Trebbiano Spoletino
13.5% Alcohol

Madrevite ‘C’osa Gamay del Trasimeno 2017
Winemaking: From vines in clay soil, 320 meters in elevation. Fermentation for 10-12 days, skin maceration for 21-28 days, aged 6 months in concrete, then 12 months in barriques, followed by 12 months in the bottle. 1000 bottles produced.

Tasting Notes: Agile yet robust, with strawberry, raspberry, cherry and crushed pink peppercorn accented by a streak of forest floor. Good tannins and light, fresh acidity fuse into berry pie flavours on the plush finish.

100% Gamay del Trasimeno [Grenache]
14.5% Alcohol

 

Media event hosted by Slow Wine.

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