Posca Rossa Orsi Vigneto San Vito: perpetual or immortal wine?
The Posca Rossa by Vigneti San Vito has exalted us infinitely. A little for the idea, a little for it is a wine of absolute drinkability. It is an all-pulp juice, irresistible, deep, and sumptuous, but at the same time drinkable that more is not possible.
The idea is straightforward: to create an iridescent wine that renounces any commercial and oenological style to embrace the passage of time.
He strips himself of all ambitions and becomes a bearer of life. It collects all the vintages’ annotations and events from 2008 to today—the winemaker’s passions, the fight against oxidation, the slow sleep in the barrel.
It is a living fresco, a liquid that speaks to the palate and mind and stimulates you more than a mere bottle of wine. Remove all crap, garnish, and frills, and you will have a beating heart of incredible generosity.
How is Posca Rosso di Vigneto San Vito produced?
It is a blend of Cabernet Sauvignon, Negretto, Barbera, and Sangiovese produced and topped up in cask since 2008.
And for this reason, it has no vintage. The grapes are grown organically, and the wine is biodynamic, but by now, you know the Orsi San Vito winery well, and you know that they are producers who love what they do and do it with absolute transparency. There are no filtrations or clarifications, and obviously, the fermentation is spontaneous.
Organoleptic characteristics
This is where the fun comes. It is not a mysterious, dense, and austere wine; on the contrary, it manages to blend complexity and drinkability admirably. There are layers upon layers to smell and savor. It speaks to you, whispers softly, thanks to a remarkable acidity, but it is always precise and never exaggerated. The bouquet is enveloping, warm, and spicy but fused into a sweet and fleshy fruit.
On the palate, it is sharp, bold, and deep. Good structure with a decisive step. Splendid length of the sip.
Price
Fourteen euros is a more than acceptable price for a delicious, natural red wine.
Food Pairings
Tacos, black truffle risotto, passatelli with Parmigiano fondue and truffle, bucatini all’amatriciana, roast beef, hamburger.
