A bottle of this “Spremuta di Uva” contains all the flavour of the freshly picked Sangiovese grapes grown in La Greppaccia vineyard (near Casa Conforto farmstead). With no added sugar and no alcohol, it’s the result of a painstaking process that preserves the properties of each grape to the fullest and enhances their natural flavour. The bunches are destemmed and pressed straight after picking, the juice is left to macerate on the skins so that it’s rich in polyphenols. After 24 hours at a low temperature (the cold blocks the natural fermentation process) the coarse sediment settles. The juice is then pasteurised and bottled just as it is, genuine, full of flavour and aroma. A little grape pulp, the “richest” and tastiest part of the fruit, remains in the bottles. When you want to drink it, you can leave this sediment in the bottom by pouring the juice very slowly ... however, if you mix the pulp with the liquid1 it gives every sip a special, unmistakeable, rustic flavour.
Tasting – Colour: a beautiful deep purple red, with the typical veil of pulp in the bottom. The nose: a basket of freshly-picked red and black fruits – blackberry, cherry, plum, raspberry – can be smelt. In the mouth: naturally sweet without being overly so, the lively acidity balances and refreshes every sip.
Suggestions: it’s excellent as it is – on its own at room temperature – but also lends itself to infinite variations; chilled and diluted with water (with or without “bubbles”), with the addition of ice or pieces of fruit, or even mixed with some well-chilled sparkling wine.
1 To evenly distribute the precious sediment contained in La Vialla’s unfiltered grape juice, before drinking, delicately tip the bottle upside-down at least twice.