2024 UN PO’ ‘Quando penso a te’
— Vermentino / Malvasia
Organic, wild fermented, zero additions.
Made in Italy. Released in Aus.
Grown by Alessandro in the Pisan Hills (photo #2). Made at Atavica in the Tuscan Maremma by Matt (photo #3-4).
Full skin contact for both the Malvasia and Vermentino. Hand-plunged twice daily, in small, open vats. Varietals kept seperate after pressing; the Vermentino was clean and bright, the Malvasia more deep and floral. Matured for 8 months, then blended together to end up with 60% Vermentino / 40% Malvasia.
2024 UN PO’ ‘Misto Mysto’ Pét Nat
— Sangiovese / Malvasia / Vermentino / Fogliatonda / Pugnitello / Petit Verdot
Organic, wild fermented, zero additions.
Made in Italy. Released in Aus.
Grown by Alessandro in the Pisan Hills & Atavica in the Tuscan Maremma, Italy.
It’s a tradition; a mother ferment, all harvest long. A co-ferment of every variety from vintage into one unified, cosmic juice. It began with early-harvest Sangiovese soaked on skins for 18 hours, with some direct-pressed Vermentino in a stainless steel tank. We then added to it as everything else was picked. Initially, it was mainly juice, with minimal skin contact. The last component added was the Malvasia, which went through full primary fermentation on skins, adding body and depth. Whilst the ferment was still active, we split the volume in two (the other part becoming the 2024 UN PO’ ‘Un fico’ – a barrel-aged still wine), and hand-bottled this part until late in the evening. Final stages of the fermentation played out in-bottle, capturing the natural effervescence of the Pét Nat.
Featuring some v. rare Italian varieties (Fogliatonda and Pugnitello), this is a complex and unique sparkling. Orange marmalade and red fruits on the nose. Lovely subtle astringency and apple underlying rich cherry, strawberry, ripe blackberry and dried fig on the palate. Lovely body. Popping bright acid.
⚡️
Post-vintage, opening bottles that are long sold out. This one, so good.
2021 Misto Mysto:
6-grape blend Pét Nat
Took over 12 months to finish bottle ferment
natural sparkling wine is eternal
: It’s midnight and we’re pressing, again.
Happy-tired smiles at the end of vintage.
Bit of bottling and labelling and then our 2024 wines can be in your larders.
🆕 🍷 🔜
As we wrap another amazing harvest here in Aus, and on the cusp of the release of our Australian 2024 vintage, we are thinking of our EU friends who are emerging into a wilderness of Springtime 🌸 🌱 🌞
Reminiscing about the incredible harvest with @atavica.it in 2024, teaching them all I could in such a short time.
Beautiful people, extraordinary place, elevated grapes 🍇
Opening these 2024 UN PO’ bottles now here in Australia, as they continue to do on the farm where we grew and made them, that connection lives on.
Be a part of it. There is a whole world in these bottles. They continue to connect me to my other home, my ancestral place. A place we will always return to. ✨
Picking Fiano, 2026. Biodynamic. Basically dry-grown (the pump broke). Our only white pick for the harvest. We managed to pick it ripe before the birds got it all. 15 days on skins. A single barrel.
Roasted almonds.
Hazelnut.
Pear.
Apricot.
Last photo is Amber. She says the stems are pretty great too. Good early signs for the Fiano.
🌒
Last week’s vintage notes. One more pick to go.
Will harvest ever end? Ripe Cab picked. Fiano pressed (15 days on skins - tasting mega). Early-picked Grenache pressed, very pretty very light. Our bodies are hanging on. Shiatsu massages have been deployed. Many red crates, one electric forklift and zero additions to the ferments. Only grapes. Only *organic or biodynamic* grapes. Big days. A kid sloshing in Grenache lees. And while we’re at it, we’re hand-bottling all of our forthcoming 2024 wines. A barrel is emptied and filled. And on. And on.
Harvest for us means harvesting grapes, yes, but it also means bottling our previous vintage so we can clear barrels for the new vintage.
It’s a start and an end. Of sorts. Or a start and a re-birth. Or like, does it really end.
:
2024 wines are being bottled as we speak. New stuff coming soon, once they’ve chilled out in bottle.
@matt_purbrick up at midnight pressing our organic Syrah from Colbinabbin. Big solo energy with our larger press “Bear”.
A couple more picks to go for vintage. Everything ticking away nicelyyyyyyyy.
