The Producer
La Kiuva is a super small co-op producer made up of 50 grower members located in Pied de Ville in the heart of the Valle d’Aosta. La Kiuva was founded in 1975 and produced its first vintage in 1979. “Kiuva” in local dialect means a “sheaf of leaves”. It’s also a play on the Italian words “chi uva” meaning literally “who grape.”
Continually striving to produced wines of the highest quality, La Kiuva regularly has an agronomist and oenologist inspect the various co-op members soils, plants, and grape ripeness, to help members of the co-op produce the best possible grapes. The grapes which go into La Kiuva’s wines are grown in some of the highest-altitude vineyards found anywhere in the world. Vineyards are extraordinarily steep, and are therefore terraced. All vineyard work is performed by hand, because the slopes are too steep for any mechanical harvesters or tractors. Growers of La Kiuva are devoted to the cultivation of indigenous varieties such as the local clone of Nebbiolo known as Picotendro, as well as Gros Vien, Neyret, Cornalin, and Fumin. No insecticides are used, and wines are made using a traditional hands-off approach using only minimal amounts of sulfur.
Technical Info
Location: Valle d’Aosta, Italy Altitude: 380-500m above sea level Sun Exposure: South and southeast Varietal Composition: 70% Picotendro (local Nebbiolo clone), Neyret, Cornalin, and Fumin Harvest: 3rd week of October, by hand, in 20 kg crates Vinification: Traditional submerged cap with lengthy maceration of 10-15 days, temperature controlled at 85 °F Aging: Oak barrels for 10-12 months and 6 months in bottle.
Tasting Notes
Appearance: Bing cherry red
Aromas: Rose, tar, forest floor, dried leaves, pine, smoke, crushed cherries, and balsamic practically leap out of the glass. An extremely expressive and beautiful nose.
Palate: Rich flavors of cherries, raspberries, plums and rose, with a persistent finish. Firm, forward, well integrated tannins, with great fruit and freshness. Terrific balance.
Notes: Delicious now, but would love to see how this evolves over the next 5-10 years. Good thing we stocked up on a few bottles :). Paired beautifully with pan seared duck breast, and truffle fries.
コメント