Kermit once wondered out loud whether the grape used here, Cruvin, took its name from crudo (raw). It struck him as about as close as wine can come to tasting like freshly fermented grape juice, nothing added or taken away. I read somewhere that the name might also be an adaptation of Corvina, the red grape of the Veneto, to which Cruvin bears some relation (and the flavors certainly bear some resemblance). In any case, the deep purple, juicy Cruvin is an interesting foil to all the crisp, breezy seashore wines of Punta Crena. It works wonders with pastas, grilled veggies, roast fowl, or anything else off the barbecue. It is made to be swallowed, not sipped.
The vineyards of Punta Crena (which is named for a large promontory jutting into the sea at the edge of the village) are all within 1200 meters of the water and enjoy sea breezes that help keep the grapes healthy and happy. The Ruffino family are proud to work almost exclusively with local varietals, but they dont have much company. As a result, several of Punta Crenas wines are one of a kind: the Mataòssu and Cruvin are entirely unique, and the Barbarossa is the only one produced in Italy. They believe that their only job after the harvest is simply to avoid ruining their lovely fruit as it turns to wine. These are light, fun wines with no pretension.
Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.
Inspiring Thirst, page 236