How to make unsulfured wine (one man’s method) and are pharmaceutical yeasts unavoidable?

Above: Angiolino Maule didn’t know us from Adam and Eve when I called him in January asking if we could visit his winery and vineyards. By the end of the visit, we had become fast friends (sometimes it helps to speak Italian with a Veneto accent!).

If you follow along here at the blog, you know how much we love the wines of Angiolino Maule. They’re delicious and they’re affordable. And, in the words of the winemaker, they’re made with the utmost respect for Nature (with a capital N).

The story of how he went from factory worker to pizzaiolo to winemaker to Natural winemaker has been told many times before. The only thing I’ll add to it is that in an earlier time in his life, Angiolino was a gigging saxophone player and he loves music. When Tracie P, Alfonso, and I went to taste with Angiolino and family recently, the house was filled with music — speed metal, on the day we visited, preferred genre of son Francesco. The Maule family loves music and nearly every member plays an instrument and there were musical instrument strewn about the house. And you imagine our shared delight when, over dinner at Angiolino’s brother-in-law’s pizzeria I Tigli, we realized that famous Veneto jazzer Ruggero Robin is a close mutual friend.

Above: A stone wall in Gambellara reveals the volcanic nature of the subsoil. Note the wide pores of the red stone.

Although he also grows a few red grapes (more for professional pride than for any other reason, he said), his estate is about Garganega (if you have trouble pronouncing the grape, click here for the Italian Grape Name Pronunciation Project). His farming practices and winemaking methods are impeccably natural and he went to great lengths to explain to us how his growing sites are regularly tested for the residual presence of farming chemicals. Not only does the farmer have to eliminate the use of chemicals in order to grow Natural wine, he explained, the grape grower must also ensure that there is no chemical runoff from adjacent farms. He exclusively uses vegetal (as opposed to animal-based) composts to “re-pristinate” the nitrogen and carbon balance of his subsoils and he is actively engaging the academic community in an attempt — the first, he claims — to provide scientific evidence of how Natural winegrowing works.

Above: “When you take something from the soil, you have to give something back,” said Angiolino as he explained the application of vegetal compost to revive the microorganisms needed to achieve balance in his subsoils. While no one truly understand how the Natural chemistry works, Angiolino is working with university researchers to provide new empirical insight.

“We [Natural winemakers] are like the prostitute who marries the most upright boy in the village,” he told us, using an old adage to explain his expanding relationship with academia. “We need to make sure that the husbands’ shirts are ironed and that the children get to school on time so that the townsfolk will begin to take us seriously.”

But perhaps the greatest revelation that day was his method for unsulfured wine, i.e., wine to which the winemaker adds no sulfites, using only the natural components in the wine (sulfur is a natural byproduct of fermentation, btw) to preserve the wine and prevent oxidation.

The secret? He bottles directly from cask, using a syphon (a “straw,” he called it). He introduces the syphon into the cask through the bunghole and then lowers it to the center of the cask. He then begins to draw off the wine and bottle it directly. In this manner, he explained, the wine does not come into contact with oxygen and thus oxidation is avoided. (I know another winemaker in Slovenia who uses this method for bottling, although with a much more elaborate setup; you can guess who.) When racking (moving wine from one vessel to another), the resulting oxidation can only be corrected using sulfites, i.e., engineered SO2. (Sulfuring in wine is not a bad thing, btw… Over sulfuring wine is the bad thing. 99.999999999% of the wine you drink, even the finest wine, is sulfured. The truth is that without the use of sulfur, we wouldn’t be able to enjoy fine wine today.)

The other secret? Angiolino sulfurs the wine that lies at the bottom of the cask: at a certain point during the bottling process, enough oxygen enters the cask to cause slight oxidation and Angiolino minimally sulfurs that parcel to stabilize the wine. He rigorously labels his wines with a reporting of the alcohol, acidity, and sulfur content on the back label. Only his unsulfured wines report “NON CONTIENE SULFITI” (“does not contain sulfites”).

Above: Angiolino’s life and winemaking are about honesty. He is open and upfront about everything he does, feels, thinks, and believes. He talks very frankly about why he broke away from Vini Veri, which he helped to found, and how he regulates his VinNatur group with an authoritarian spirit. His wines aren’t for everyone. We love them.

There was another revelation that has been the subject of a lot of debate and discussion in our home.

At a certain point, Tracie P asked Angiolino how a Natural winemaker can avoid contamination by pharmaceutical yeasts, especially in an appellation like Gambellara, where industrial commercial winemaking dominates the landscape. “Is it possible,” she asked in her Neapolitan-cadenced Italian, “for yeast from the Zonin winery at the bottom of the hill to float its way up to your cellar?” (As lovers of Natural wine well know, one of the main tennets of the category is the exclusive use of native (also called wild or ambient) yeasts in fermentation.) If you’ve ever looked into Tracie P’s beautiful blue eyes, you know that it’s impossible to tell her a lie.

Angiolino paused and said, “that’s a very good question.” He paused again.

“When I first started making wine, I used cultured yeasts in my winery. The truth is,” he said, “once you’ve used cultured yeasts in any environment, they remain present. They never go away.”

Wow, this was a heavy moment for all of us. It called into question everything that we’ve been taught by the cultural purveyors of Natural wine. If only on an epistemological level, this revelation begs the question: is it even possible to make a wine using only native yeasts when pharmaceutical yeasts are present all around us?

In other words, is there such a thing as a 100%, purely wild fermented wine? Does the residue from previous vinifications (even Beppe Rinaldi conceded that he’s used cultured yeast on occasion) eliminate the possibility of a 100%, purely wild fermented wine? Does the yeast residue that travels on the shoes of a cellar worker contaminate a cellar forever?

It’s important to keep in mind that there’s a big difference between the use of “killer” yeasts that impart specific flavors through widespread application during fermentation (think California style) and neutral yeasts, applied sparingly and with forethought, to encourage and speed fermentation (Consider that Bruno Giacosa and Mauro Mascarello openly and regularly use neutral yeasts and Aldo Vacca uses a cultured yeast called “Barolo strain” that replicates the native yeasts of Langa — I’ve asked each of them directly.)

Do Angiolino’s wines meet the Natural wine dogmatists’s lofty requirements? I believe they do. Is truly Natural wine, as they define it, possible? I’m not sure anymore. Do Tracie P and I tend to like self-defined Natural wines more than others? Most definitely. Is Natural wine more about being conscious of how commercial and industrial winemaking changed the world of wine in the post-WWII era than it is about oxymoronic dogma? The answer surely probably lies somewhere between the Zonin factory in the village of Gambellara and the Biancara winery at the top of the hill, where Angiolino makes “magical music in a glass” (according to the importer’s glistening marketese).

The only thing I know for certain is that I admire Angiolino immensely and we love his wines. I love them because they taste real to me. They taste of rocks and fruit. They taste like my beloved Veneto. The speak a language that I understand. And when Tracie P and I share a bottle, we are happy — even happier remembering Francesco’s speed metal that day.

Garganega: Italian grape name pronunciation project

In the course of just a week, I’ve received roughly twenty new audio files to post in the Italian Grape Name Pronunciation Project. Rest assured: I’m going to post them all (next week’s post will feature a “family” of grape names). THANK YOU to everyone for supporting this project and for the words of encouragement. :-)

In the meantime, it seemed appropriate to move forward with a grape name that represents a true tongue-twister… not just for non-Italophones, btw… even Italian folks have trouble with this one.

That’s Gambellara producer Angiolino Maule’s youngest son Tommaso in the vineyards. Tracie P, Alfonso, and I tasted with Angiolino and met Tommaso on our recent visit to Gambellara and Valpolicella. I’ll post my notes from the tasting tomorrow. So stay tuned!

Click here for last week’s post: Teroldego.

Natural wine and (good) pooping

Above: The wines of Angiolino Maule (La Biancara) are impeccably Natural. We tasted with him in early February at the winery in Gambellara. Note how his label reports the amount of “anidride solferosa” (anhydrous sulfur dioxide or SO2) and note how the label reports “NON CONTIENE SULFITI” (“does not contain sulfites”). Not all of his wines are unsulfured (I’ll devote an upcoming post to how he obtains his unsulfured wine).

Invariably, when a group of food and wine professionals gets together, they will talk about food, wine… and poop. Naturally, the three phenomena go — how can I say this? — hand in hand.

Such was the case on Wednesday night at Lou on Vine when Zach (whose new restaurant will be opening shortly in Los Angeles) described his pooping issues while working at a restaurant in Italy and subsisting on a diet of boiled salame, polenta, and potatoes. He only managed to “liberate” himself (so to speak) once a week, he said.

Above: I really dug this 2009 Manzoni Bianco by Foradori that I tasted at a trade tasting yesterday at the top (and coolest) wine shop in Los Angeles (in my book), Domaine LA. (The label is smudged because it had been in-and-out of the rep’s wine bag all day.)

When I told him that I thought that Natural wine could have helped him, even Natural wine fanatic (and in my opinion, authority) AW was incredulous.

On the Twitter, he wrote: “stop the presses! @dobianchi officially claims: natural wine good for eliminative function’.”

Maybe because of my ethnicity (you know why it’s called IBS don’t you? Isaac Bashevis Singer syndrome), good pooping is very important to me (come on, it’s important to everyone, isn’t it?). One of the first things Tracie P asks me when we message each morning while I’m on the road is: “how’s your pancia today?” (pancia means belly in Italian and is our euphemism for life’s daily miracle).

Above: Some might argue that Villa Bucci is not a Natural wine producer. And, in fact, sig. Bucci probably wouldn’t use the term “natural” to describe his wines. But the wines are grown using chemical-free healthy farming and vinified using native yeasts. Either way, I can tell you that it’s a good wine for pooping. Also tasted yesterday at a trade tasting. One of my all-time favorite wines.

The bottom line is this: I have no hard data (aren’t you glad for that?) but I can report anecdotally that when I drink Natural wines — even when accompanied by heavy foods, as they often are — I nearly always poop well the next day.

Why is this? Probably because the wines aren’t packed with chemicals and the alcohol tends to be more balanced. The generally higher acidity certainly helps with digestion (the same way acidity in wine can tenderize meat when used to marinate). And everyone who has tasted wine while still active (i.e., with active yeast, still fermenting) knows that if you drink to much (even a healthy glassful), the wine acts as a purgative.

If you don’t believe me, take it from the 2,000-year-old man, another correligionary of mine. To what does he attribute his longevity? He never touches fried food, he never runs for a bus… and he drinks natural wine.

A new friend in Angiolino Maule and the future of Natural wine in Italy

Have you ever tasted a wine that thrilled you so completely and moved you so deeply that you felt compelled, as if by some magnetic force of the earth, to seek out the winemaker and vineyards where it was grown?

After first tasting his wines last year, that’s how I felt about Angiolino Maule and La Biancara, his family’s estate.

Two weeks ago, I called Angiolino out of the blue and asked him if I could bring Tracie P and Alfonso to taste with him (Alfonso arrived yesterday in Italy for the COF2011 project.)

Even though he didn’t know me from Adamo, he agreed to let us come and taste. Before we knew it, there was a sympathia and it didn’t take long to discover that we have a very close and dear friend in common, Veneto jazz great Ruggero Robin.

Angiolino’s wines are simply stunning, literally mind-blowing… We toured his growing sites, tasted, and talked about his new university research projects and his quest to bring hard science into the fold of the Natural wine world. And he revealed some of his breakthroughs in vinification without the addition of sulfites (more on that later).

Although the village is dominated by industrial, commercial winemaking, some of the upper slopes of the township of Gambellara in the province of Vicenza (above) are still blessed by gorgeous vineyards alternated with untamed woods. One of the most intriguing landscapes of my beloved Veneto.

So much to tell, so much to share… but it will just have to wait as Tracie P, Alfonso, and I head out for another day of tasting…