Giotto answers back on yeast and terroir
Part 3 of my coverage of the NEW11 on yeast as part of terroir provoked such a long thread in the Members' forum that I felt it my duty to go to see Federico Giotto and ask him to respond to the points raised. He immediately agreed to see me and I drove down on a particularly rainy and foggy Friday morning from Padova to Follina, a tiny village bang in the middle of Prosecco-land. A renovated farmhouse, Giotto’s office fits beautifully in the Alpine foothills some 60 km north of Venice. Inside, though, everything is surprisingly modern, if modest, and the entrance is strewn with wine bottles, quite a few wrapped in kitchen...
Sorry, this page is available only to current Purple Pages members. If you're not a member, why not join today and meet a lively community of fellow wine enthusiasts?
If you are already a Purple Pager, please log in.
Sign up for Purple Pages
Paid membership access only