Winemaking: Spontaneous fermentation by the wild yeasts of the grapes, skin fermented exactly like as the red winemaking. 14 days total maceration and after the finish of the fermentation the wine remains on total lees for 10 months. Natural winemaking without any addition, stabilization or filtration during the fermentation and maturation besides very low sulfites added before bottling. (total SO2 40mg/lt).

Description: Intense nose, special, revealing another aspect of Santorini’s character. Herbal notes like chamomile, peppermint and black tea and spices like cardamom and coriander are perceived first. Mineral notes and fruity hints of pear and bergamot, indicate directly its origin. Structured and generous mouthfeel with firm tannins balanced by the richness and the volume of the wine. Long aftertaste with salinity and a spicy finish. Ageing potential: We don’t know exactly yet due to the nature of the wine and the fact that it’s just the first vintage. Based on what we taste, we consider that under good storage conditions the wine can develop a unique character for the next 5 years. Serving and food pairing: Decanting is necessary for at least an hour, in order to breath and open up its complicated character. Can be served at 13-15oC in an big glass of Riesling type , highlighting a wide variety of dishes; particularly due to its orange nature and to the presence of soft tannins it is a match with fish, as good as with meat.

The Mimesi project was born in Tenuta di Ghizzano after a long period of research and experimentation and aims to give life to increasingly identity wines capable of faithfully translating nature, its perfection and its balance. Mimesi wants to show, starting from native grapes from long-lived vineyards, an authentic expression without superstructures, but with the finesse and elegance typical of great wines. Hence the choice of using the Drunk Turtle cocciopesto amphorae for the Sangiovese and the Tava terracotta amphorae for the Vermentino for aging, which guarantee the micro-oxygenation necessary to mature the wine by amplifying the aromas and bringing a real portrait of the territory.

The name Mimesi was selected since “mimesis” in classical literature and art indicates a desire to imitate nature, its perfection, its balance. And in order to fully encompass an entity and imitate it, one must first achieve an equally thorough understanding of it.

2020 Vintage: Rain in June assisted overall vine development, while a lack of rain through July and mid-August proved positive for a consistent veraison. Finally, a heavy rain on 17 August pushed phenolic ripeness to just the desired levels. The 2020 wines are full-volumed, elegant, and well-balanced. Overall quality was excellent, and crop levels were off by -20%.

Although a rarity today, orange wines have been made for 6 000 years, originating in Georgia and Northern Italy. Yet the process is still the same: white grapes are fermented on their skins giving the wine a golden/orange colour and a complex texture, tannin and flavour. Corlea describes these wines as showing “the next level in fruit maturation”.

Natural fermentation lasted 20 days with daily punch downs or pump-overs. The wine was then gently pressed, aged in older Russian oak for 6 months and in the bottle for another 18 months before being released.