Region: Umbria, Italy (Molino Vitelli, near Umbertide)
Grapes: 100% Montepulciano
Body: Light
Notes: Wild strawberry, sour cherry, wild cherry, delicate florals, and undergrowth, with gentle tannin and a subtly spiced finish
Pairing: Hummus and other veg-forward starters, cured Umbrian meats, roast turkey with honey-mustard glaze, or continuous charcuterie boards
The Producer
Andrea Pilar is a natural wine project rooted in an unspoiled corner of Umbria near Umbertide, farming hilly, calcareous-alluvial clay vineyards rich in skeleton that let the fruit ripen slowly and without stress, even in difficult vintages. A member of VinNatur, the estate works its 40 hectares with a hands-off, low-intervention philosophy: spontaneous fermentations, minimal sulfur, and unfiltered bottlings, built to let each of its native and adopted varieties speak plainly.
The Wine
"Bocca dei Fossi" takes Montepulciano, usually cast as a deep, brooding red, and recasts it as a fresh, transparent rosato. Hand-harvested grapes are destemmed and softly pressed, then fermented spontaneously in steel with a short, roughly three-week maceration on the fine lees and frequent stirring before a brief steel refinement and bottling with a homeopathic dose of sulfur. The result is a rosé that leans toward suggestion rather than declaration, pale in color, floral and fruity on the nose with wild strawberry and cherry, and fresh, balanced, and gently tannic on the palate, with a soft, savory finish that keeps it food-friendly rather than merely pretty.
Region: Umbria, Italy (Molino Vitelli, near Umbertide)
Grapes: 100% Montepulciano
Body: Light
Notes: Wild strawberry, sour cherry, wild cherry, delicate florals, and undergrowth, with gentle tannin and a subtly spiced finish
Pairing: Hummus and other veg-forward starters, cured Umbrian meats, roast turkey with honey-mustard glaze, or continuous charcuterie boards
The Producer
Andrea Pilar is a natural wine project rooted in an unspoiled corner of Umbria near Umbertide, farming hilly, calcareous-alluvial clay vineyards rich in skeleton that let the fruit ripen slowly and without stress, even in difficult vintages. A member of VinNatur, the estate works its 40 hectares with a hands-off, low-intervention philosophy: spontaneous fermentations, minimal sulfur, and unfiltered bottlings, built to let each of its native and adopted varieties speak plainly.
The Wine
"Bocca dei Fossi" takes Montepulciano, usually cast as a deep, brooding red, and recasts it as a fresh, transparent rosato. Hand-harvested grapes are destemmed and softly pressed, then fermented spontaneously in steel with a short, roughly three-week maceration on the fine lees and frequent stirring before a brief steel refinement and bottling with a homeopathic dose of sulfur. The result is a rosé that leans toward suggestion rather than declaration, pale in color, floral and fruity on the nose with wild strawberry and cherry, and fresh, balanced, and gently tannic on the palate, with a soft, savory finish that keeps it food-friendly rather than merely pretty.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.