# Vizioramingo (2021)

- **Producer:** Manuel Pulcini
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Canaiolo, Ciliegiolo, Syrah, Cabernet Sauvignon, Merlot
- **Region:** Toscana, Italy
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €22
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, liquorice, violet, black pepper, herbaceous, cedar, leather

## About this wine

Manuel Pulcini established his estate in Lucca, Tuscany, as part of a Land Recovery Project focused on rehabilitating abandoned old-vine micro-parcels. Local retired farmers affectionately nickname Manuel 'amico dei nonni' ('friend of the grandpas') as they observe his restoration of ancient terraced plots. The wine's name, Vizioramingo, translates roughly to 'wandering vice,' referencing Manuel's travels between scattered vineyard parcels across Lucca. In Pulcini's elemental winemaking philosophy, Vizioramingo represents the element of Earth, and the front label displays a portrait of a local centenarian Tuscan farmer.

## Interesting facts

- Vizioramingo translates to 'wandering vice', representing Manuel traveling between scattered old-vine parcels.
- Local retired Tuscan farmers nicknamed the producer 'amico dei nonni' or 'friend of the grandpas'.
- The front label features an authentic portrait of a local Tuscan farmer who lived to nearly 100 years old.
- In Pulcini's elemental winemaking series, Vizioramingo represents the element of Earth.

## Food pairing

The vibrant natural acidity and velvety tannins of this Tuscan red cut effortlessly through rich fats and savory proteins. Earthy undertones in the wine create natural synergy with wild game, aged sheep's milk cheese, and traditional Tuscan slow-cooked meat ragùs.

## Wine making process

Grapes are sourced from terraced old-vine plots ranging from 40 to 90 years in age, farmed biodynamically and worked entirely by hand. Spontaneous fermentation occurs with indigenous yeasts in 8-quintal plastic tubs after gentle roller crushing and destemming. Primary fermentation takes place in stainless steel tanks. The wine matures for approximately 12 months in a combination of neutral oak barriques, concrete, and stainless steel prior to bottling without fining or filtration and with minimal sulfur dioxide.