Fly Fishing

 

Nothing much to do with wine, but Fly Fishing is a grapecircus passion. #justsaying

 

The Catch
The Flies
The Patience

Guttarolo

Cristiano Guttarolo began his viticultural project in 2004 and has been on a journey of discovery ever since. His vineyards are located outside the town of Gioia del Colle in Puglia, halfway between the Adriatic and Ionian seas.

miro

Primitivo 'Miro'

Made from Cristiano’s youngest vines and fermented in stainless steel tanks.  Intense dark-berried fruit that balances ripeness with freshness. A slight earthiness and delicate herbal and spice notes make this superbly drinkable.

quick facts

APPELLATION: IGT Puglia
VINTAGE: 2015
STYLE: red
GRAPE: primitivo
FARMING: organic
FERMENTATION: stainless steel
MATURATION: stainless steel
FILTRATION: unfiltered
ALCOHOL: 12.5%
CASE SIZE: 6

lamie delle vigne

Primitivo 'Lamie delle Vigne'

Remarkably balanced and complex, packed with pure, sun-kissed fruit, scrubby herbs and a mineral streak that shows its southern Italian pedigree. An impressive wine that will change your mind about what primitivo can be.

quick facts

APPELLATION: IGT Puglia
VINTAGE: 2016
STYLE: red
GRAPE: primitivo
FARMING: organic
FERMENTATION: stainless steel
MATURATION: stainless steel
FILTRATION: unfiltered
ALCOHOL: 12.5%
CASE SIZE: 6

guttarolo

Guttarolo

Cristiano Guttarolo began his viticultural project in 2004 and has been on a journey of discovery ever since. His vineyards are located outside the town of Gioia del Colle (‘Jewels of the Neck’) in Puglia, halfway between the Adriatic and Ionian seas. The entire area is several hundred meters above sea level, on a plateau of fossilised limestone that shows through the thin topsoil in the vineyards. Thanks to the elevation, the vineyards are constantly subjected to strong sea breezes, which keeps the grapes cool even under the baking summer sun. Cristiano’s philosophy is to allow the vineyards to find their own balance, so he doesn’t irrigate, uses copper and sulphur treatments sparingly, and only tills the soil lightly in the summer, allowing vegetation to grow between the rows of vines. The property is certified organic, although there are some biodynamic practices used also.

In the winery, natural principles are followed throughout. All fermentations are spontaneous, using only indigenous yeasts. He has experimented with a variety of vessels for ageing his wines, including clay amphora from Umbria, however his ultimate goal is to allow the terroir to express itself. Given the remarkable freshness and minerality of his wines, we’d say he’s succeeding.