Created by The Wine People, a bunch of growers, oenologists, technicians and managers. A family, a group of professionals united in their love of the world of wine, for sustainability and for uncompromising quality. Set up by two entrepreneurs, each with over 30 years experience in the world of wine decided to join forces to offer the market “Made in Italy” wines with a first-class service. Stefano Girelli and Peter Kosten worked closely together for over 10 years at Casa Girelli, developing a common vision and a strong bond.
With three winemakers: Mattia Giacomelli, Luca Tasin and Stefano Chioccioli; one of their main strengths is to respect the provenance and style wines from every region, making them the ideal winemakers for our diverse portfolio at TWP.
As part of the group, Stefano and Marina Girelli, third generation brother and sister from a Trentino winemaking family, fell in love with Sicily in 2010. In 2016 they acquired Azienda Agricola Cortese, situated a few kilometres from Santa Tresa in Vittoria, in the wonderful Ragusa hinterland. Cortese was first introduced to the market in 2017 with its inaugural vintage of organic, vegan-friendly wines.
Organic for The Wine People starts in the vineyard, continues into the winery and to the wines themselves. They say they love organic because it respects the land – those beautiful areas of Italy that they are duty bound to protect and preserve.
The Cortese winemakers focus on traditional methods to reflect the true character of the estate’s terroir and its grape varieties. Ancient wine-making techniques such as fermentation in terracotta are used on the estate. The resulting wines reflect the combination of modern technology and traditional techniques, with every nuance of the terroir showing through.
This brilliant, bone-dry orange wine from Sicily, where quality at this price proves that decent orange wine is accessible to everyone. Blend of 80% Inzolia, 20% Zibibbo. The grapes are hand harvested in mid-September into small crates. The grapes are destemmed, gently crushed and each and the grape variety is vinified separately. The wines are fermented on the skins at a controlled temperature of between 17 and 19 °C. The Inzolia is macerated for 2-3 weeks, Zibibbo for 6 weeks with daily, gentle punching down during the 7-10 days of fermentation. Once the fermentation is finished the wines are then blended together and left on fine lees for about 3 months before bottling.
The Orange-utan is a beautiful unique orange colour. On the nose there are notes of grapefruit, lemons, with hints of spice, balsamic, white pepper and mint. On the palate there is an excellent structure, with lovely fruit flavours, all supported by good balancing acidity, giving it an attractive freshness. A highly versatile wine, it is perfect to be consumed as an aperitif or in combination with fish dishes with oriental scents and pasta.
