2017 Distina - Bason

$38.00

Producer | Distina

Region | Emilia-Romagna

Variety | Barbera, Croatina

Alcohol | 13%

It takes its name from the old vineyard owned by the farmer before. It is the classic blend from the Colli Piacentini. Barbera and Croatina are pressed and fermented together after around 10 days of maceration on the skin, in concrete and fibreglass tanks. Ancestral method. The wine is bottled when there is still some residual sugar and let re-ferment over spring. The wine is unfiltered and unfined with little SO2 added at the final stage. Rest in bottle for 18 months. Hearty character, wild dark berries and juicy tannins. Strong bubble persistency and great acidity makes it a perfect gastronomic wine, suitable for any meal.

Producer | Distina

Region | Emilia-Romagna

Variety | Barbera, Croatina

Alcohol | 13%

It takes its name from the old vineyard owned by the farmer before. It is the classic blend from the Colli Piacentini. Barbera and Croatina are pressed and fermented together after around 10 days of maceration on the skin, in concrete and fibreglass tanks. Ancestral method. The wine is bottled when there is still some residual sugar and let re-ferment over spring. The wine is unfiltered and unfined with little SO2 added at the final stage. Rest in bottle for 18 months. Hearty character, wild dark berries and juicy tannins. Strong bubble persistency and great acidity makes it a perfect gastronomic wine, suitable for any meal.

ABOUT THE PRODUCER

At the age of 27, Claudio Campaner left Milan and the ‘city life’ to move to the small village of Bacedasco Alto, in Piacenza province, on the border with the neighbouring province of Parma.  Claudio’s goal was to grow grapes, make wine, but also to distil, hence the name Distina, a portmanteau of ’Dis-tilleria’ and ‘Can-tina’ (cellar in Italian).

At Distina, the principles of organic farming and sustainability has been followed from the very beginning. The vines are strictly local, traditional varieties: Bonarda, Barbera, Moscato Bianco, Marsanne, Ortrugo and Malvasia di Candia Aromatica. The grappa and spirits Claudi produces don’t have that nasty, aggressive bite you often encounter; they are elegant and soft, reflecting the pure spirit of the fruit used to make them.

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