We explore the unique terroir of Bali, meet the innovative winemaker Giaccomo, and learn about the challenges and triumphs of growing grapes in this exotic locale, the harmonious blend of Balinese and Italian winemaking traditions, and see how Bali’s vineyards are creating wines as complex and enchanting as the island itself.
From the picturesque vineyards to the final delightful sip, this video is a celebration of Bali, its enchanting landscapes, and the exceptional wines that embody its essence. Whether you’re a wine enthusiast or simply curious about Bali’s hidden treasures, this exploration is sure to captivate your senses.
For a more in-depth look at Bali’s wine culture and our full conversation with Giaccomo Anselmi, head over to Instant Karma Magazine’s website and read the complete article
https://instantkarmamag.com/article/bali-wine-culture/.
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Bali wine culture, tropical viticulture, Balinese vineyards, wine tourism Bali, Isola Wines, organic winemaking Bali, Pergola viticulture, unique wines Indonesia, Bali wine tours, vine to bottle Bali, terroir Bali, wine tasting Bali, exotic wines, sustainable winemaking, wine innovation Bali, Balinese Italian wine tradition.
Is wine we want to do uh some unique special see amazing come yeah you En I we do manual harvesting with the local farmer this is also very important for me from long time ago we start a nice collaboration with the local farmer and now we working together so the process of harvesting is manual and during the harvesting process we do a
Selection of the graps too after that the graps coming from groga to tajun where we have the winery in small plastic box so we avoid the crash of the grapes so we try to avoid any spontaneous fermentation of the the grapes after the grapes arrive in the wi
We do crashing and the stemming process and for the red we start the fermentation with the skin and the seed for Ros and white after crash and the steming we do we do pressing uh clarification of the joice and after that we start the fermentation after fermentation we do edging for five
Months for white and Rosé and around one year for the red finish enging we do filtration and the last step is bottling time we want to do uh some unique special and it’s depend on on the we maker but especially depend on terar terar is mean the combination of
The kind of the soil how many met our Vineyard is from the the beach how we growing the wiard all the agronomic operation we do in the vineyard so our dream is to make Isola wine recognized in the world for Unique or orotic and sensorial characteristic our soil is
Volcanic it’s Sandy some fossil Marine too so the the character of grapes coming from the soil so our wine are tasty mineral with good acidity in the other place you cannot do the same one you do in B Cu uh every place have different land different climate different terar yeah we growing the
Wyard in groga cost because that is the more dry area in Valley it’s mean less rain it’s mean less humidity so less fungus problem insect problem and we do to harvest perer from the same plants because in valy there is no winter so the plants never sleep
And the age of the vineyard in Bley is around 10 13 years different than Europe in Europe we have been here 25 30 40 years because here here in Bali the pl still life never sleep in the beginning we we started to try a lot of variety and after that we did a
Selection because all the variety can growing here but not all can make a good and quality production of grapes yeah because we do all in Val from The Vineyard until the botom it’s Balin wine 100% finally I am doing an Italian style when making project is Italian one Mak
Proes but the wine is Balin because the grapes coming from B and the technology we have is coming from Italy all from Italy the tank the pump the bottling machine the press machine the crashing and the same machine all coming from Italy yeah thank you thank you so much per thank You I