Emilia Pennac - Riesling Renano - Pavia, Lombardia, IT - 2022

@emiliapennacwines

Notes from the Winery/Importer

Vineyard facing east, 200 meters above sea level. Soil composition: Asti sands, blue clays. Organic cultivation, density 4,000 vines per hectare. Guyot setup with Simonit-Sirch pruning method. Pressing by destemming, spontaneous fermentation with indigenous yeasts and 3-day maceration. No temperature control. The wine, unfiltered and naturally decanted, is bottled after a short refinement in steel. Golden yellow color, persistent aroma, light flavor given by the particularity of the soil, balanced taste, fragrant with a note of the right acidity. Easy with everything and also for aperitifs alone! Recommended temperature 10° - 12°C. Alcohol 12% - Screw cap Residual sugars 1 gr/L Total acidity 5.7 gr/L Total sulphur dioxide 12 mg/L Contains natural, unadded sulphites. GRAPES: CORTESE 50% RIESLING RENANO 50%

Notes on the Producer

The history of this company began a long time ago, when my father, out of pure passion, planted his first half-hectare vineyard in 1972, with the sole purpose of making a little wine for himself and his friends. But the passion was so great that this reality became a job, and the vineyard became the center of our lives. My childhood has the flavor of must, the sound of the clicking of the shears, the scent of grape flowers. In 2010, after gaining a few years of work experience elsewhere, I finally decided to transform my passion for the vineyard into a job, growing the company from the initial four hectares to the twelve it is now! On the road to change, I found a life partner, Jacopo, who believed in my project to add a cellar to this small reality, which was previously dedicated to the production of only grapes. Through his family experience, I had the opportunity to learn a lot and together we traveled far and wide, never satisfied enough with knowing, with understanding, with experimenting. Today, finally, the biodiverse farm EMILIA PENNAC is a reality, but there is still a long way to go, still a lot to learn, and this is motivation and happiness for us! The vineyard is a way of being, it is effort, sweat, passion, commitment, beauty. And wine is its becoming, its highest expression. And this is what I do, I follow nature and learn. Then, with care, I bring knowledge from the vineyard to the glass. The watchword in my vineyards is biodiversity, or the coexistence of different animal and plant species, which together create their balance with their mutual relationships. Mulching, green manure, maintaining grassing until flowering to favor useful insects such as bees and butterflies, working the soil only when necessary and not as a routine, reducing anti-parasitic interventions to the minimum possible, preferring where possible strategies and products that stimulate the self-defense of the plant (in total compliance with organic farming). My company has an extension of about 10 ha, between 150 and 350 m above sea level. The most fascinating peculiarity is that it is not a single body but extremely fragmented (16 plots in two municipalities), and this allows us to range between different terrains and to have been able to choose over the years the right terrain for the right vine. This also applies to exposure and altitude. Each vineyard therefore has its own history, its own characteristic and its own particularity, each vineyard has its own management and care, and each of them teaches and gives profoundly different things from each other. For over forty years my family has produced high quality grapes that were then delivered to the social cellars of the area. My father has always had a lot of respect for the environment and for the vineyard, adopting a type of agriculture very similar to organic but without certification. Following in his footsteps I wanted to learn his art first and then based on this experience I took the organic path, of which I have been proudly certified since this year, with an increasingly careful eye turned towards biodynamics. The house wine has always been made with indigenous yeasts, spontaneous fermentations, low sulfur, no filtration. And I have maintained this great tradition, with the only variable of not adding sulfites, if the year has been favorable and if I have listened carefully to the needs of my vineyards!!! My wine makes itself, I choose the grapes, I follow the steps, for the rest it is magic, pure enchantment, expression of a year of work.