When is a fault not a fault?

Subject: Primitivo Fatalone 2005 – bottles presenting some organoleptic defects

We carried out several chemical and organoleptic tests on our stocks in cellar. As I supposed and mentioned, there was a small secondary enzymic fermentation in progress. This is the natural evolution of the wine, which usually happens very gradually (every year). Natural wines, in particular those with a very low SO2 content, are prone to this transformation and the wines may, consequently, be perceived as defective.

It should be noted that our Primitivo 2005 contains just 35 mg/litre of SO2, whereas the limit allowed by the conventional rules is 200 mg, and 100 mg for organic wines.

The volatility and disjunction caused by the enzyme reaction normally lasts less than two weeks, after which the wine begins to settle; during that transformative period decanting the wine at least 15-30 minutes before tasting reduces the volatility and allows it to stabilise.