Tenuta Selvadolce Gumbe di Amirai Grenache

Aristide Blancardi of Tenuta Selvadolce fell into winemaking in a very unorthodox way, inheriting his family's flower farm and realizing he had no knowledge to run it. He decided to take some courses in biodynamic horticulture at a local school in Piedmont and ended up learning about winemaking from famed winemaker Nicolas Joly. Blancardi decided he would make wines like Joly that are low intervention and qualify as what is now known as natural wine. Gumbe di Amirai is made from 100% Granaccia on the coast of western Liguria, fermented with indigenous yeasts, and left to macerate on the skins for two weeks without any filtration or clarification. The mouthfeel is rich and well balanced with dry earthy aromas, notes of raisins, and hints of tobacco. Think roasted meats, paté, or Pallela!