Why is this Wine so Yummy?
Sometimes it takes an outsider to truly appreciate the gifts and potential of a region. I first met Dave Fletcher, a native of Australia, at Ceretto, where he is the winemaker. A few years ago Fletcher started making wines under his own label at a tiny cellar that was once a train station in the flats of Barbaresco, below Marchesi di Grèsy. The first wines are certainly impressive. In a very short time, by Italian standards, Fletcher has managed to forge some pretty strong relationships that give him access to top-tier fruit. More importantly, Fletcher clearly understands the potential of Piedmont, something not all of the locals do, and he has the ambition, commitment and sheer drive to go after his dreams. That’s pretty impressive stuff in my book. Antonio Galloni
For the Wines
I consider myself lucky to be making wines in the Langhe and even luckier that I have no legacy to follow. It’s led to a freedom to play and deconstruct tradition, all in an attempt to start afresh without any boundaries. I’m on a constant search for great vineyards, and always trying to make wines that give a sense of passion and place. Not all of them are single vineyards, because I think great things can come from careful crafting. Not all the wines will be produced each year either, as nature dictates most of what I do.
I use everything I’ve learnt from my experiences of making wine and working in the vineyards around the world, pulling out the methodology that I believe in and then injecting a few twists and turns…….Hopefully it all works for you!
For those that need to know…..
I use 100% spontaneous fermentation but with a ‘pied de cuve’ method. I use old wood in the form of Barriques and Botte Grande. Sometimes I have to buy new wood to get old wood and this gets used on the X-blend and the Chardonnay. I never, ever, filter the wines or use fining agents!
In the Vineyards
50% of the vineyards I work with are certified organic and the other half is under conversion. As a day job I work for one of the biggest Biodynamic producers in Barolo and Barbaresco. I believe 100% in these techniques for my own grape production and strive for better health and lower impact for the vines and their surroundings. Not wanting to contribute to an ever increasing mono-culture in the Langhe, I offset the land used for my grape production with ownership of the equivalent area in Forest, swamp and grasslands rich in biodiversity.