Monday, 7 March 2016

'280 slm' 2015, Costadilà

I don’t know if buying the same book twice (ok, multiple times) ‘cus I found another with a better cover is any better, different or worse than originally buying the book for it’s cover but I do it so it whatever. I have definitely also bought wine solely for its label and while that sinks in know this: even though these days I care too much about what I’m drinking actually tastes like to go all in for awesome alliteration, when you’re in a safe place, a good label can be a good place to start.

For instance when you’re in a natural wine bar and don’t speak the language (Italian) and are one of those people (me) who think you’ll somehow offend the person whose language you don’t speak less by speaking as little as possible and leave all communication to someone more civilised than you. So I pointed to the label I recognised from somewhere and asked my boyfriend to ask the nice looking man at the bar whether he could tell us anything about it.

He told us it was a Prosecco made in the old-world way called Prosecco Col Fondo and also that the grapes were hand-picked, fermented with indigenous yeasts, skin macerated (25 days) and the wine left on the lees for 5 months before bottling. Then he shook it up, told us his name’s Ernesto and that he made it.

The lesson? If you judge a wine by its label you might still be drinking hours later with the guy who made it.

Tasting notes:

The 280 slm looks like smoggy sun. Tastes like morning sun drying dew off daises. There’s straw and wood smoke and fresh bread yeast and sitting slightly buzzed on a fence with your scarf on eating apples in fall.


“280slm” 2015
Glera + Verdiso + Bianchetta Trevigiana, + Perera
Treviso, Italy

25 days skin maceration


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