A former sommelier Nossiter’s Mondovino, a documentary about the globalization of the wine industry, was nominated for the Palme D’Or in Cannes in 2004, one of only three documentaries ever nominated in the history of the festival. Nossiter didn't foresee returning to the topic until last summer when he found himself in Tuscany, seated with Italian winemakers dedicated to resisting the prevalent use of chemicals. Nossiter instinctively turned on his camera and continued to follow these subjects against the sun-kissed backdrop of Italian vineyards.
Cork French Film Festival
Harvest is usually between the last week of September and the first week of October.
In April the wine is bottled without the addition of yeast and sugar, subsequently the indigenous yeast contained in the wine starts a second spontaneous fermentation that lasts for approximately four weeks.
After this the wine spends a further four weeks ‘sur lie’. The process of “disgorgement” is not practised, therefore the yeasts are still present in the bottle… any haziness is entirely natural.
We have been practising biodynamic agriculture for 30 years now and we consider the soil as a living organism belonging to the cycle of every living thing; we promote soils health and in turn the plants produce excellent fruit. The soil is nourished by green manure using pulses, cruciferous and graminaceous plants with up to 30 different species. Treatment sprays are limited to the use of sulphur and bordeaux mixture in very limited quantity (about 2 Kg of copper per hectare, per year) and, of course, biodynamic preparations. We strive to make wines that are the true expression of the vintage, the terroir and the personality of the person behind them. The grapes are harvested by hand in baskets; pressing is soft and fermentation takes place naturally, without using any oenological additives (yeasts, enzymes, fining agents). Wines ferment in big wooden barrels. We do not carry out any fining; we just lightly filter when bottling. The total sulphur content is low because we don’t add any. The yield per hectare averages 6 tons’
Cantine Rallo, Ciello Rosso ‘Nero d’Avola’ Terre Siciliane IGP
The wines are all certified organic and planted on south-east facing slopes on sandy soils 150 – 300m above sea level. The climate is clearly suited for producing the best quality grapes.
The vineyards in three main sites: Alcamo for Catarratto and Nero d’Avola; Marsala for Grillo and Pantelleria for the Zibbibo which that produces their delightful Passito di Pantelleria. The grapes tend to be picked earlier in the year than many of their neighbours which produces their customary bright, fresh style of wine.