Have you heard of the Triple A label? This is an emerging ripple in the new wave of natural wine, from wines with little or no added sulphur, to slightly more demanding concepts (wild yeasts, maturing on fine lees, no fining or filtering). iDealwine is proud to be an online distributor for this exciting, new label, so let us tell you more about it!
iDealwine’s tasting committee had the chance to try some Triple A bottles, and they then put together a tailored selection for you.
What is a “Triple A” wine?
Triple A is a label that came about in 2001 when Luca Gargano, CEO of an import company for Italian wine, saw fit to group together producers who make their wine in the spirit of “Agricoltori, Artigiani, e Artisti” (Agriculturalists, Artisans, Artists). Faced with the standardisation of wines vinified homogenously, practises leading to a loss of identity, personality, and terroir expression, Luca Gargano seeks to promote producer working against the current.
So, what does this look like in concrete terms?
- Massal selection by hand
- No synthetic products used in the vineyard (like in organic farming)
- Respect for the vines’ natural cycles
- Clean harvests, and only once the grapes are at perfect ripeness
- No additives during vinification
- Only indigenous yeasts for fermentation (ie. no added yeast)
- Minimal use of sulphur, only allowed during bottling
- No physical or chemical interventions other than a simple temperature check
- Maturation on fine lees up to bottling
- No fining or filtering
- The best possible expression of the terroir
Rising stars of the Italian wine world
Whilst the Triple A movement has quickly spread beyond the Italian borders, this country remains nonetheless the birthplace of this new wave.
In the northern Italy, specifically the Piedmont region, we have Carlo Viglione. This little vineyard of 4 hectares is treated like a garden and vinified naturally, giving a 100% artisanal production of delicate wines with impressive ageing potential.
Still in the north, Monte dei Roari spans 10 hectares of biodynamically grown vines. The grapes are vinified naturally in a range of containers (steel, concrete, amphora). One of Venice’s rising stars with wines that are fruity, flavourful, and full of freshness.
This next estate is truly the stuff of dreams. L’Agricola Possa is located in the magnificent Cinque Terre region, and we recommend taking a look at some photos of the estate – it’s stunning! This family farm produces honey, lemons, and olives, as well as its beautiful wines with no added sulphur. This producer has been advised by the great Elio Altare since 2004, and the results are just as excellent as we hoped.
Further to the south, in Liguria, we find La Felce. This is a family estate with 6 hectares of vines grown naturally and without machinery. Their trademark? Lovely, terroir wines in a style that varies by cuvée, from the soft and supple to the strong and structured.
The final Italian domain that got us excited was Azienda Cacciagalli, a property nestled in the region of Campania. This is another farm that makes a variety of products (chestnuts, hazelnuts, and olives) alongside their 6 hectares of vines, located near a volcano. This spot confers a richness and masterful power to the wines.
Some of France’s finest estates craft Triple A wine
Marcel Lapierre, Domaine de l’Ecu, Henri Milan, Domaine du COulet, Fouassier, Château de Roquefort, Stéphane Tissot, la Tour du Bon, Riffault, Château le Puy, Alice and Olivier de Moor, Huet, la Coulée de Serrant, Pierre Morey, Prieuré-Roch, Overnoy…a flourishing bouquet of French producers all ticking the Triple A boxes.
Wines from further afield
There’s no lack of wine from the rest of the world in this selection, either. Batterieberg, from the Mosel village of Enkirch in Germany, is one of the appellation’s historic vineyards. It possesses some beautiful, century-old vines and a fine terroir, meaning it can produce fine wines with good minerality and a pleasant mouthfeel.
Next let’s head to Slovenia, where Movia is one of the country’s most renowned estates. Organic and biodynamic principles are applied in the vineyard, the yields are low, and a broad range of cuvées is produced. And this is a range that has been a hit with the specialised press since the 1990s. As is the custom in Slovenia, most of the white wines are made with quite long macerations and maturation in wood.
From the other side of the world, don’t miss out on the La Mision, located in the Chilean valley of Maule. This estate is run masterfully by Italian producer Elena Pantaleoni from domain Stoppa, and her friend Nicola Massa. Century-old, ungrafted Pais vines – the oldest variety in Latin America – and artisanal work are the main characteristics of the estate. The natural wines made here are loyal to their terroir and variety, with the added advantage of having excellent ageing potential.
We hope to have piqued your curiosity and can’t wait to hear what you think of this exciting selection!
