Tère Rüse, from cellar to table: Lunch or Dinner with Wine Tasting

Arriving at the Agriturismo we were welcomed by Gregorio, who accompanied us to see their livestock, passionately telling us their story and the characteristics of the land. They converted to organic by applying biodynamics, obtaining great results. They practice cover cropping with clover to keep the soil moist. For the first fermentation they mostly use very high-quality terracotta amphorae, while for aging they use wooden barrels and steel tanks. The place where we had the tasting also serves as a restaurant and the tasting took place right during dinner, also prepared by Gregorio, who also boasts high-quality gastronomic knowledge: the dishes offered were truly good and very well plated. The wines he offered us, as is right and proper, started with the lighter ones and then increased in body during the dinner with the more structured ones. We started with a '19 rosé sparkling wine from Freisa grapes made with the classic method, but the one offered is sold after resting on the lees (44 months) without disgorgement. Despite this, the wine is incredibly clear and the fruity aromas are well balanced. After this, 1 orange wine, 2 Barberas, 1 Barbera CRU, 1 barrel-aged Pinot Noir from '17, a Freisa from '17 and to conclude, 1 passito wine also vinified in an amphora were served. With this experience I have to change my mind about so-called “natural” wines and about