PV Tasting Notes
The 2010 Altrovino is giving a stunning performance from bottle, all of the elements of the perfect grape blend have come together superbly. This is perhaps the most striking wine I’ve tasted from this label, but I’ve always recognised greatness from this small estate. Begins with a solid blast of ripe fruit, expressive cherries, damson, liquorice and tobacco leaf, then lifted floral as the layers build one on top of each other, the mid-palate is beautifully balanced and the finish almost explosive, this is a stunning wine and one to pull out on those special occasions when you want to impress others with your keen sense of wine value. Tasted April 2012Independent Review
92 Points Antonio Galloni The Wine Advocate June 2012
The 2010 Merlot e Cabernet Franc Altrovino is beautiful in this vintage. Dark cherries, plums, graphite and grilled herbs come to life as layers of fruit build to the huge, extroverted finish. This is a dazzling wine from the Tuscan coast. The Altrovino was fermented in cement and aged in oak vats. Anticipated maturity: 2013-2020.
Redemption – that must be one of the principal themes running through Luca D’Attoma’s mind these days. One of Italy’s superstar consulting oenologists, D’Attoma helped launch many wineries that went on to become superstars. But his uncompromising ways and the strict demands on quality he placed on winery owners weren’t to everyone’s liking, so over the years D’Attoma’s client list dwindled. In the meantime, D’Attoma and his partner Elena Celli launched their own winery and started making notable wines of their own. Now after several years, many of the original clients are back and D’Attoma is at the top of his game. At Duemani, the vineyards are certified biodynamic and winemaking is stripped down to the bare essentials, with cement taking on an increasing role as a fermentation and aging vessel. This year D’Attoma and Celli have a new wine, CiFRA (100% Cabernet Franc) that is off the charts.
I could find dozens of dishes to enjoy this wine with, here are just a few; Thyme-roasted fillet of beef, Beef and horseradish stir fry, Corned beef hash, Beef bourguignon, Slow roasted four rib, Loin of lamb with a lemon and mint stuffing, Provencal braised lamb with lentils, Lamb shanks in red wine jus, Lamb stew with garlic dumplings, Roast shoulder of lamb with honey and herbs, Pork and fennel casserole, Stilton-stuffed pork loin, Braised belly of pork, Pheasant 'coq-au-vin', Pheasant and redcurrant fricassée, Roasted partridge with garlic jus, Peppered duck breast with wild mushrooms and cream, Venison kebabs, Venison wellington, Venison casserole or even Griddled wild boar chop with griddled fennel and plum chutney.
The vinification process of the Altrovino is made in cement vats of between 30-40 hl in size where the maceration and both fermentation processes take place under temperature controlled conditions, following which the wine is matured for a further 9 months still in cement vats: the Altrovino sees no wood.
100% Biodaynamic (Demeter)