Prima Mano 2015
I get up very early and leave in the dark.
I am going to the vineyards . Sometimes I say where, sometimes its a secret.
The mornings that I go to the Prima Mano vineyard I want to be alone.
There are sensuous moments in life, for me one is to be in a vineyard on the seashore in the
first moments of sunrise and smell both the sea and the perfume of the fruit that fills the air.
All is silent. The vines talk. They say, “tomorrow or the day after, not later.” I agree.
My wine is made when the vines talk to me and I listen.
Color and tannins (good stuff ) are in skins of the grapes.
How do you get them into the wine?
High temperature fermentation breaks down skin cells and allows them to enter the wine.
High temperature fermentation though cooks the delightful fruit aromas.
My invention is hot fermentation of the skins and cold fermentation of the juice!
I start fermenting, then all the juice is drawn off and chilled way down.
The remaining skins get good and warm, break down and liberate all their
color, tannins and goodness. At the perfect moment the super chilled must returns
to the skins and the fermentation proceeds cold. YES!
the extraction of a hot fermentation and the fruitiness of a cold fermentation.
Prima Mano has aromas of crushed rose petals, raspberries, blueberries, black pepper and
sunlight on laundry followed by notes of dried apricots, maraschino cherries, lemon and
eucalyptus. There are very few wines in the world this big, this complex, this powerful and
yet so soft and elegant.