Under another skin
|A labour-of-love textures and terroir tale.Â
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Next time you see Andrea Mufatto or Gerardo Michelini, ask them how they remove their Gen del Alma Otra Piel Chardonnay 2015 from the underground amphora.
ANSWER: a bucket.
The vineyard these grapes are sourced from doesn’t have any electricity. So pressing is by foot, bottling is by hand.
Don’t expect a fruit bomb or anything of the sort: tannins meet textures here, a great white for a ribeye. Another fabulous story from Gualtallary.