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Natural Italian Wine: An Introductory Masterclass

12/05/2017

The term "natural wine" is fast becoming a common term around the country's bottle stores, bars and dinner tables.

But what is it exactly? And does it taste different?

A natural wine doesn’t mean that other wines are un-natural, but let’s say that most 'natural' wines are made with a shared philosophy: minimum intervention. The movement shares the same idea across the globe and we can find natural wines in every country now including, Australia, Georgia, France or Italy.

The last two have a long history in natural wine making. With a focus on the care of their vineyards, they prefer to use less machinery and little additives to maintain the integrity of their wines. Minimising the use of sulphur is big part of this and a main topic of conversation, not just in Italy and France, but around the world.

The goal is to have a symbiosis with your vineyard.

All the wines and producers presented on the evening share this passion.

To explain this in better terms (that is, opening bottles and drinking them) Giorgio De Maria will be hosting a natural wine class to look into the practises of Italy.

An ex-sommelier, Di Maria is an importer of Giorgio Di Maria Fun Wines and Co-Organiser and Creator of Rootstock Sydney (one the biggest natural fairs in Australia).

He will guide you through the complexities of Italian natural wines and bring you all his stories from Italy!

WHEN: Thursday June 8th
TIME: 6:30pm to 8:15pm
WHERE: The Oak Barrel, 152 Elizabeth St, Sydney CBD
PRICE: SOLD OUT

Sparkling:
Carolina Gatti Bolle Corsare (prosecco)

White/orange:
Mario Maciocca Monocromo #1 Passerina
Cantina Giardino Paski

Rose:
Feudo d’Ugni L’Usignolo Cerasuolo d’Abruzzo

Red:
Farnea Ombra Turbo 2015 1 L
Le Coste Litrozzo Rosso 2015 1 L
Alice Bonaccorsi Etna Rosso 2013

Sweet:
Sorelle Palazzi Vinsanto 2010 375ml

Wines are subject to change due to unforeseen circumstances. Tickets are transferable and non-refundable.

Paul Hervy