Umbria Grechetto – the most typical white wine of umbria
p i c a l w h i t e w i n e o f u m b r i a
The origins of Grechetto
Grechetto is one of the most widespread vines in different regions of central and southern Italy, such as Umbria, Tuscany, and Marche, which include its different varieties.
Each Grechetto variety has the Hellenic origins in common. Born in Greece, the vine was imported into southern Italy by the colonists from Magna Graecia.
The subject of our article is specifically Umbria Grechetto, a white wine strongly characterized by the bond with its adopted land – Umbria.
Why enjoy it?
Currently, the vines must belong to the administrative territory of the provinces of Perugia and Terni to be considered a true Umbria Grechetto I.G.T., as stated in the relevant Protocol.
At least 85% of the grapes must be of the Grechetto variety in order for the wine to be considered a true Umbria Grechetto, so as to maintain its strong characteristics as ad hoc Mediterranean wine:
– still white wine, full-bodied and with a round and fresh flavour;
– floral notes of canned fruit and citrus characterize its aroma;
– perfect to drink by the glass and as an aperitif, it refreshes and releases a good savour;
– easy to pair with fish dishes (especially with codfish), fried food, soups, white meats (like rabbit), and cheeses.
Il Grechetto Montioni
L’Umbria Grechetto IGT prodotto da Montioni viene creato utilizzando solo uve 100% Grechetto autoctone, coltivate nei vigneti della nostra azienda agricola sulle colline di Montefalco (PG).
Per il suo gusto e il suo profumo fresco ed aromatico si è aggiudicato negli anni i seguenti premi: Bibenda, Veronelli e Wine Spectator.
2) Aggiungere un cucchiaino di lievito per dolci, quindi amalgamare.
3) Foderare una teglia con carta da forno
4) Fare con l’impasto dei rotolini e poi unire i due estremi di ciascun rotolino per formare una ciambellina.
5) Ripassare la ciambellina nello zucchero, avanti e dietro, poi disporre sulla teglia.
6) Infornare le ciambelline a 190° per 7 minuti
Ed ecco pronte le nostre ciambelline al Sagrantino Passito Montioni!
L’abbinamento che vi consigliamo? Ovviamente un calice di Sagrantino Passito Montioni o, in alternativa, il nostro vino più amato ovvero il Sagrantino di Montefalco DOCG Montioni!
Alla prossima ricetta del blog dell’Azienda Agricola Montioni, Tra Cucina e Cantina!
On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have ‘ripened’ and started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming.
Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.
Removal of stems first means no stem tannin can be extracted. In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with “delicate” red varietals such as Pinot noir or Syrah, all or part of the grapes might be left uncrushed (called “whole berry”) to encourage the retention of fruity aromas through partial carbonic maceration.
The Grapes
The quality of the grapes determines the quality of the wine more than any other factor. Grape quality is affected by variety as well as weather during the growing season, soil minerals and acidity, time of harvest, and pruning method. The combination of these effects is often referred to as the grape’s terroir.
Grapes are usually harvested from the vineyard from early September until early November in the northern hemisphere, and mid February until early March in the southern hemisphere.
In some cool areas in the southern hemisphere, for example Tasmania, harvesting extends into May. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin.
Manual harvesting is the hand-picking of grape clusters from the grapevines. In the United States, some grapes are picked into one- or two-ton bins for transport back to the winery. Manual harvesting has the advantage of using knowledgeable labor to not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain bunch rot or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating a lot or tank of wine.
Destemming is the process of separating stems from the grapes. Depending on the winemaking procedure, this process may be undertaken before crushing with the purpose of lowering the development of tannins and vegetal flavors in the resulting wine. Single berry harvesting, as is done with some German Trockenbeerenauslese, avoids this step altogether with the grapes being individually selected.
Crushing is the process when gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Destemming is the process of removing the grapes from the rachis (the stem which holds the grapes).
In traditional and smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers. These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins.
Katerina Monroe
@katerinam • More Posts by Katerina
Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!
