FORLI' WHITE
Indicazione Geografica Tipica
GRAPE VARIETY
50% Chardonnay 40% Riesling Renano
TASTING NOTES
Nota di Cantina N°03/22 “Alberata Prephylloxera” is an organic Forlì IGT Bianco 2022 vinified entirely in terracotta amphorae, born from Tenuta La Palazza's ancient pre-phylloxera alberata vines on the hills between Forlì and Predappio. The grapes hail from historic ungrafted plants—a field blend of indigenous white varieties (Trebbiano della Fiamma, Pagadebit, Albana, and other ancient clones)—trained in the Etruscan alberata style, where rows are supported by trees, hence the name. Fermentation is spontaneous with no added yeasts, featuring whole-cluster skin maceration for several weeks in amphora, followed by further lees ageing in terracotta for months before bottling in minute quantities. The result is a white of bold character, with a veiled golden hue and visual cues that instantly evoke the orange wine realm. On the nose, it's complex and ancestral: ripe and dried yellow fruit, medicinal herbs, dried flowers, citrus zest, honey, light spices, and a noble oxidative lift, all underpinned by the amphora's earthy, mineral stamp. On the palate, it's dry, textural, and just tannic enough for a skin-contact white, with vibrant sapidity, lively acidity, and a long, almost saline finish that renders it hugely gastronomic—tailor-made for natural wine lovers seeking real personality. This bottling truly comes alive at table, embracing pairings that play to its skin-contact texture, saline minerality, and subtle oxidative nobility—dishes where savouriness meets freshness. Try it with robust seafood like salt cod mantecato, hearty fish soups such as zuppa di pesce, or grilled octopus and prawns, where the tannin and sapidity slice through richness; shellfish and crustaceans including steamed mussels, clams al forno, or lobster catalana, as the saline finish echoes briny ocean notes. It balances white meats and charcuterie—roast guinea fowl, pork terrines, or prosciutto-wrapped rabbit—with its earthy depth, while shining alongside rustic vegetarian fare like vegetable parmigiana (aubergine or courgette), wild mushroom ragù, or artichoke alla romana, its phenolic grip lifting umami layers. For ancient peasant vibes, pair with polenta and aged cheese, fava bean purée (macco), or chickpea farinata, the oxidative nuance enhancing rustic fats; semi-soft sheep's milk cheeses like Pecorino fresco or goat's tomme provide a tangy foil to the creamy texture. Serve lightly chilled at 10-12°C after 30-60 minutes decanting to unlock its full complexity. This showcases Drei Donà's experimental edge: a true 'cantina note' for curious enthusiasts eager to taste a living slice of pre-phylloxera Romagna viticulture, reimagined for today.