MINERALITY ?

Conference and tasting presented by David Lefebvre*
translated by Samuel Cogliati

Sala Piranesi
Sunday February 22nd, 15:00 hrs

An extensive research conducted on a sample of 1,600 tasters has recently demonstrated that, the term “minerality” is more utilized among wine lovers, than the term terroir.
As a matter of fact, behind minerality there is no typical chemical compound allowed in oenology. There is however a semantic reality: a mineral element is not an organic one. And wine contains minerals. What is their influence on taste? During this tasting-conference oenologist David Lefebvre will suggest a vision of minerality based on chemistry notions. He will also illustrate what are the viticultural elements that differentiate today the Anglo-Saxon vision steered toward organic wines, from Latin vision, seeking more mineral wines.
After dealing with some key elements necessary to understand this topic we will blind-taste some Alsatian wines, produced by winegrowers engaged in the quest to obtain highly mineral wines.

On taste:

  • 4 wines from Alsace blind served

Participation fee: € 25
Limited seats

Bookings (please indicate in the request if payment is made by bank transfer or Paypal/credit card) at: vino@possibilia.eu

All lectures and tastings»

 

[cml_media_alt id='2956']david_lefebvre[/cml_media_alt]* David Lefebvre is oenologist and journalist. After studying chemistry at the university he gets graduates as oenologist and starts working as a winemaker in France, New Zealand and California. Then for three years he works as a consultant for Laboratoire Immelé in Alsace. Today he is a specialised journalist writing for various magazines. Two of his long interviews on minerality have been published in Antologia Fuori Serie LeRouge&leBlanc, Possibilia Editore.

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