The winemaker at Abruzzo’s legendary Emidio Pepe estate is now also in charge of an iconic Hermitage property…
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Your article was very interesting for me. But what do you exactly mean with burgundisation? And in which parts of Italy do you see this?
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Hello Klaus, and thanks for your question, which warrants its own article, but unfortunately that will have to wait.
What I mean by burgundisation is that producers and winemakers look to mould their wines into a style they and many others, including wine professionals, believe to be Burgundian: pale in colour, red fruit (raspberry especially), soft tannins and modest alcohol (the latter has always puzzled me because many red burgundies are not light in alcohol at all.
The incentive to ‘create’ wines in this style is the ongoing infatuation with burgundy in combination with the hefty price tag. It is a case of wanting a piece of the pie, but in the process expression of origin is sacrificed to perceived market demands.
hope this makes it a little clearer.
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Thank you for your answer. I know what you mean. I think also, that this style is very modern at the moment. My impression is, you can find it often in the Natural wine scene, but normally not expensive.
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