'Ninte de Ninte' La Ricolla 2021

“Ninte de Ninte” from the La Ricolla winery is actually a lot of substance: fruit, rocky soil, sun, sea. Daniele Parma offers us an engaging macerative interpretation, with easy drinking and a deep expression of the local yet unknown Bianchetta Genovese.

“Ninte de Ninte” made by La Ricolla represents the interpretation of two tiny and wonderful plots of land, less than one hectare in total, located along the steep slopes overlooking the Gulf of Tigullio. La Priorìa, extending over 0.4 hectares in the municipality of Carasco, and Verici, extending over 0.5 hectares in Casarza Ligure, are home to vines that are approaching 40 years of age, from which the Bianchetta Genovese grapes are harvested that make up, in purity, this label. Grown according to the principles of biodynamic philosophy and without the use of systemic products, they have a planting density of 5,500 vines per hectare. The soils are characterized by a clay matrix, with a significant presence of skeleton composed of schist rocks and rest on a base of limestone rock: they are farther from the company headquarters, on the eastern edge of the center.of Sestri Levante. The harvest is carried out manually at the right moment of fruit ripeness, allowing a yield of about 55 hectoliters per hectare and the clusters transferred to the winery are directly pressed. Fermentation is spontaneous, carried out by indigenous yeasts, and the simultaneous maceration lasts for about 5 days, in terracotta amphorae. In the same amphorae, aging takes place over a period of 6 months.

“Ninte de Ninte” by Ricolla presents a straw yellow color with vivid golden reflections. The nose moves through complex aromas ranging from floral notes to fruity hints of ripe pulp, up to earthy nuances, within a marine frame characterized by clear saline evidences. The tasting reveals a white of great depth and at the same time dynamic, with a strikingly mineral personality and supported by a long trail of freshness that balances with the rich substance expressed by the maceration. A Bianchetta that, despite its name, pairs excellently with meat dishes, rather than fish and roasted vegetables.