But this Via Vecchia wine is definitely worth the post. So here goes.
Some time ago I wrote about this winery, after Anthony had the opportunity to visit it for a tasting. I was very impressed with their approach to wine making and very curious about the rumor that they actually Stomp their wine. As in the old way. So cool. Well, I haven't yet had the opportunity to try it for myself, although it is definitely on my to-do-before-I-die list, but I was excited when Anthony brought a bottle of their wine home. And not just any bottle.
This Via Vecchia Adamo Reserve (which apparently means it has been aged longer, and therefore developed more), number 779 of 879 :), is a blend of Sangiovese and Cabernet Franc. Seems very light but still full of flavor. I feel like you can taste the grape, and maybe a little oak, without a lot of other flavors interfering or overtaking it, and, with just a very slight bite, it really is a very good wine. I could drink this often.
So here's the really interesting part about Via Vecchia. They purchase their grapes from California, but that should not dissuade you. They have managed to answer the great question - can you make a wine that tastes good, but with nothing added? That means, no added yeast, no added chemicals, no added colorings, enzymes or preservatives, and about half of the organic standard of added sulfites. Then can you rely on the sedimentation and the moon for filtration of the wine? Well obviously you can. They've done it. And it's very good.
