I’ve never been to Le Marche. The only thing I knew about the region is that it has an amazing seafood scene, thanks to its…
When you enter Lustau winery, a 19th century warehouse in the heart of Jerez, you end up in a cathedral-like space with vaulted ceilings and rough ochre sandy clay soil. The sunlight beats down through the high open windows to the long rows of barrels. The air is perfumed with beautiful sweet aromas of summer flowers, wood and soaked apples. You feel like time has stopped here. It’s quiet and tranquil. Inside thousands of barrels, sherry sleeps under the blanket of flor.
Fleurie – this is what comes to mind when spring is here, and everything is blooming, growing, and flourishing. And even though name of this beautiful cru Beaujolais has nothing to do with nature, delicate bouquet, floral flavors, and silky texture of its wine make it number one choice for spring and early summer drinking.
I often think about how wine is a form of art. This summer I encountered a very interesting person, who is not only a winemaker but an architect and lover of all things art. He believes that ‘wine is an art form, and that it goes hand in hand with painting, music, poetry, architecture… where we search to find the perfect balance.’ Jose Joaquim Da Silva Perdigão is the man behind the wine of Quinta do Perdigão.
This is the second part of the conversation with Moritz Rogosky of Podere il Carnasciale where we talk about different wine markets and their consumers, distribution and wine pricing, as well as new projects and plans for the winery.
Read the previous post to learn about the unique story of Podere il Carnasciale and it’s phenomenal wine il Caberlot.
With the explosion of wineries and wine brands around the world, the market has become extremely competitive. It is not an easy task to make your wine brand to stand out from the crowd. I met Moritz Rogosky of Podere il Carnasciale, a small family-owned winery in Tuscany, to learn about the unique wines of Il Carnasciale, and the winery’s story of success.
There are people like us, typically smaller vineyards, who are willing to go the extra mile to farm in a more intimate way with the soil, in a way that is not always the most efficient. Yet a lot of vineyards are run by professional managers looking for the greatest efficiency, which often goes hand-in-hand with the use of herbicides and pesticides.