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|Vineyard/Cellar Practices||Certified Organic, Low-Intervention, Vegan|
"Metodo Olimpia" starts life as grapes harvested from Giardino's T’ara rà vineyard, a high elevation plot of old vine greco. The greco is fermented on the skins in vats until dry then bottled with some grape must (juice) to kick off fermentation in the bottle and produce a lovely, light bubble which complements the wine's slightly tannic structure. Bright stone fruit tones of apricot and nectarine are followed by a light dose of sweethorse and barn candy.
Cantina Giardino was founded by six friends with the intention of preserving old vineyards and native varietals found in and around Irpinia, a mountainous town right in the heart of Campania. They source fruit from 16 distinct and often quite distant parcels, focusing on older vines (50+ years) from farmers who have employed traditional methods for generations, but were at risk of having to abandon or uproot their land. Winemaker Antonio has a whole slew of vessels, including oak and cherry tree barrels, demi-muids, stainless steel tanks, fiberglass, and amphorae that were homemade by one of the partners. Each vintage, the wine ends up where he feels that it should, and he often uses extended skin contact for whites. He only adds sulfur in rare cases when it is deemed necessary, and only adds the smallest possible amount; otherwise the wine is bottled as-is. Certified organic, low-intervention, vegan.