Description
| Wine color: | Red |
|---|---|
| Region: | Piemonte, Italy |
| Grape: | 50% Nebbiolo, 50% Barbera |
| Vintage: | 2018 |
| Soil: | Clay |
| Bottles made: | 6'500 |
| Vinification: | No fining, no filtering, biodynamic equivalent |
| Content: | 0.75 l |
| Volume: | 14.5% alc. |
Notes on wine and vinification:
"Macaia" is a word of the Ligurian dialect, probably of Greek origin (from malakia, languor), or perhaps English ("muggy air").
It indicates a particular meteorological condition that occurs in the Gulf of Genoa, the sky is overcast and the humidity is high.
Given its specificity, the word has taken over in nautical and meteorological terminology. Over time, the term has also taken on a metaphorical meaning, indicating a particular melancholy and gloomy mood, mixed with anger.
The label is illustrated by Stephen Titoli, Belfast tattooist and childhood friend of the winemakers. It is made in the style of the traditional sailor tattoo and represents the three main elements that connect Macaia to their life in the countryside: the sea, Alberto's Ligurian roots and the melancholy of stormy days, the sailing ship in the storm, anger as a driving force, the lighthouse, their daughter Frida "stone resting on papers".
What an incredible story behind the wine – try it for yourself.
The grapes after harvest macerate for about 15/20 days. Affinage takes place in steel tanks and 4 months in old wood barrique and then an additional 4 months in bottle before release.
By the same producer
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