Right now, amphoras are hip. So is minimal intervention, and extended skin contact for white wines. Diane Iannaccone and Mario Basco of “I Cacciagalli” in Campania do all three, so that makes them super-on trend. Any thoughts that they might be bandwagon jumpers were banished with one taste of their “orange” Fiano, “Zagreo”. It’s an exceptional wine, produced by people who know exactly what they are doing.
This is Grüner Veltliner, but not as you know it. Martin Diwald fermented it in open plastic tubs, on its skins for 7 days. The result – Zündstoff – was destined for a blend, but turned out to be so delicious that it’s been bottled in its own right.