According to Urbandictionary.com
Unspoken Rules of Being Badass:
1. First rule of being a badass. A badass does not talk about being a badass. Period.
2. Second rule of being a badass, a badass does not try to be a badass or look tough. A badass simply is a badass.
3. A badass stays true to themselves, always. This means being themselves for themselves, and not being fake to impress others.
4. A badass does not give up. Badasses will always push themselves for the better, no matter how hard it gets.
Well then Giaia Cerrito is one badass winemaker. She’s a mother of 4 children. Born in the motherland of badass, Naples. Chef. Certified Sommmelier. One time restauranteur. Owns a boutique hotel. Travels to lecture on wine. Oh and she’s one badass Winemaker too!
In her own words….
“Dear Anthony, I’ll tell you the story of Vermentino ….
As you know, the white wines of the Maremma are wines with quite high sugars, due to the great heat and very stony soils.
In recent years, with the problem of drought even worse!
The Vermentino, is the only wine of our area that works for the export Ansonica and Trebbiano are not known yet.
For this reason we have decided to rent an area with grapes in the highest Saturnia area, a more tuff and humid area, considering the climate changes, here the water is starting to be a big problem, more close to the sea!
I tried making white wine for three years before deciding to bottle it and get this result.
Before, I mean the first year it was too fruity, the notes of yellow flowers were predominant and it was not mineral enough and sapid wine for my taste.
The following year I anticipated the harvest, but on the contrary ,the bitter finish was too significant.
In the third year, I harvested the row in two different times, exposing the side to the sun almost to over-ripening the grapes and protecting the one in the shade.
The grapes, of a very different structure, are vinified in separate vats at a controlled temperature, with very soft pressing the ripe grapes, in contact with the skins longer on the others.
After racking, they are together for maturation. Malolactic fermentation is not done, because the decrease in acidity removes the feeling of freshness and those floral and fruity aromas that the consumer seeks in a white wine.
After the union, the wine needs at least 4 months of bottle to stabilize.
The name Limite derives from the contrast searched , between the two different grapes, ripened at the limit of the late harvest one part, and at the limit of the early harvest from the other!
Vermentino analysis. Alc. 12.85%, ( note, we wrote 13,5, because generally is around 14 , and it’s not good to have a big gap on the alcohol percentage during the year) …. PH 3.15; Ac.Tot. 5.4 g; Ac.Vol. 0.22 g; B.C. Malic 1 g; SO2 Tot. 65 mg; SO2 Lib. 21 mg; Sugars 4 g…..
Giaia”