The harvest is over and the result was above our expectations. The vintage was certainly not easy,
at first it seemed that the nightmare of the 2014 vintage was returning, but instead the constant temperatures despite the heavy rains made the conditions for perfect ripenings. The sunshine of the last two weeks and, above all, the courage of those who wanted to leave the berries to ripen until the very last, made it possible to bring perfect grapes to the cellar. Those who work as genuinely as we do, know that the health of the grapes is much more important than winery techniques.
We are winemakers, not magicians. The vat where the must ferments is not a cauldron where we can add ingredients, it is just the container that allows alcoholic fermentation and gives us the wine that will rest for a few months in barrel.
From the 2018 vintage we will expect wines of great elegance, suitable for aging thanks to its great acidity, but as we said before, we are not magicians so we will let the wine speak for itself in a few years when it has rested.
After the harvest, the winery clearly does not stop. October and November will be months of moving:
Here are flattering comments on the Molinaccio wines brought to the Preview. Happy drinking Italianwine drunk , the Enonauta , Cronache di Gusto, La Repubblica, Winenews, 20Italie Rosso Rubino
Molinaccio's Pieve Valardegna gets 94 points First tasting of our wines by the prestigious American magazine . Eric Guido gave
First tasting of our wines by the prestigious American magazine . They undoubtedly liked them..... 🍷🍷🍷
