‘7’ Vino Di Anna ‘Palmento’ Nerello Mascalese- I bought what I was told, or made the assumption that this was the next step up from the 13’ Cantine di Indie ‘Polpo Rosso’ I had last week. When I initially bought this I was hoping for a little more umph than the ‘Polpo’, this is $28 vs. the $13 for the ‘Polpo’, I was fearful of oak on this as these are so bright and zingy I was hoping for more of that brightness, maybe more fruit intensity, but hopefully the aromatics intact.
Well… although this is the same importer, the ‘Polpo’ is a wine made by another winery Marchesi di Gregorio, weirdly known for their dense, intense low acid Nero, and I say weirdly because the ‘Polpo’ is fantastic fresh, high acid, insanely aromatic lightly colored red wine, it even held up well the next day and improved.
This wine had some of the same aromatic lift, it just wasn’t that high, it has more densely packed fruit on the nose, a little darker in color but still on the light side. it has a little more compact fruit, darker, great salinity on the end and this is night 2. It’s good, but I just really loved the freshness of the ‘Polpo’.
I’ve never actively gone out of my way to buy an all natural wine. I generally don’t like Orange wines (besides one that I sell), don’t care about sulfur, but I am curious about the different all natural wine making techniques, just never actively discovered them in depth. But here’s my issue… What is the malt like, bakers yeast flavor in my throat? I find it very off putting and I find it in many ‘non’ or ‘minimal sulfur wine’.
Thought’s?