Minimum UN PO ‘Quando penso a te’ Vermentino Malvasia 2024: Tasting Notes

WINE STYLE → Saline & Mediterranean

Think of this as your “holiday white”: breezy, citrusy and faintly salty, with just enough aromatic lift to feel pretty without becoming perfumey. Vermentino brings that zesty, mineral backbone, while Malvasia adds a soft floral sway — orange blossom, white peach and a hint of summer herbs. It’s dry, bright and clean, finishing with a sea-spray flick and a chalky snap that makes you reach for olives (and then another glass).

Highlights

• From UN PO’ — Matt’s small-batch Italian project focused on truly natural, minimal-intervention wines
• Organically grown fruit in Tuscany (Pisan Hills), made at Atavica in the Maremma
• Natural wine, Wild fermented; zero additions and zero sulphur (preservative-free)
• Unfined & unfiltered
• 12.5% ABV

Tasting Notes

Lifted aromatics of citrus peel, white peach and a gentle floral note (think orange blossom rather than perfume). On the palate it’s dry and bright, with Vermentino’s salty-mineral line carrying the finish. Malvasia rounds things out with a softer, juicier middle — more “sunny orchard fruit” than tropical — and it closes clean, crisp and mouth-watering.

Winemaking

UN PO’ is built around ancestral, hands-off winemaking: organically grown grapes, wild fermentation, and no additives or sulphur. This bottling is made without fining or filtration, so you can expect a natural wine feel — pure, alive and texture-forward rather than glossy.

Vineyard & Vintage

The fruit is grown by Alessandro in the Pisan Hills, Tuscany, and made at Atavica in the Maremma. This part of the world suits Vermentino beautifully — it naturally leans into citrus, herbs and salt — while Malvasia brings a fragrant, summery top note that makes the wine feel generous even though it stays dry and crisp.

Why We Love It

Because it’s the real-deal natural wine kind of bottle — not a vibe, an actual ethos. UN PO’ is built around 100% natural winemaking: organically grown fruit, wild fermentation, and absolutely no additions (including zero sulphur), so what you taste is the place and the vintage, unmasked.

So, it's a joyfully drinkable white that you'll feel good pouring, and it’s the kind of white that makes everything on the table taste better — especially anything salty, lemony or straight off the grill. It’s light on its feet but not thin, with that little saline edge that feels instantly “Mediterranean holiday”, even if you’re just on the balcony with a bowl of chips.

Food Pairing

This natural wine shines with seafood, briny snacks and citrusy dressings — oysters, grilled prawns, calamari, anchovy-and-butter toast, olives, and anything with lemon, herbs and olive oil. It’s also brilliant with simple pasta and veggie plates (zucchini, artichoke, fennel), because the acidity keeps everything bright.

Try matching this wine with →

• Grilled prawns with lemon & herbs — Find a Recipe
• Calamari (fried or grilled) — Find a Recipe
• Oysters - natual of course — Find a Recipe

Mood or occasion to match this wine…

Aperitivo hour. The one where you swear you’re “just having one glass” — then someone brings out olives, tinned fish, crusty bread, and suddenly it’s a whole thing (in the best way).

Cellaring

Best enjoyed young for maximum citrus lift and saline freshness. If you like a slightly softer, more integrated feel, it should hold for a year or two — but the magic here is the bright, coastal energy.

Producer

UN PO’ (meaning “a little / a little bit”) is Matt’s personal wine pseudonym in Europe, launched in 2020 to celebrate small-batch, truly natural, ancestral winemaking. The idea is simple: organically grown fruit, wild fermentation, and no additives, sulphur, or “control” — wines with pure energy and feeling, made the way Matt loves to drink them. For this bottling, the fruit is grown in Tuscany and made in Italy, then released in Australia as part of the UN PO’ project.

Related Wines To Try →

• Zippy, saline Vermentino with jasmine and grapefruit lift — Delinquente Screaming Betty Vermentino 2025
• Textural, skinsy white with citrus and gentle grip — Battle of Bosworth Dissident Skin Contact Field Blend
• Dry, savoury pét nat energy from the same producer — Minimum ‘Alt’ Pét Nat

FAQ

What does the name ‘Quando penso a te’ mean?

It’s Italian for “When I think of you.” It’s a little love-note of a name — fitting for a bright, seaside-feeling natural wine that’s made for sharing, the kind you open with salty snacks and good company (and then immediately want to pour again).

What does Minimum UN PO ‘Quando penso a te’ Vermentino Malvasia taste like?

Dry, bright and coastal-feeling: citrus peel, white peach and a little orange blossom lift, finishing with a saline lick and mineral snap. It’s refreshing first, with just enough texture to keep it interesting.

Is it sweet or dry?

Dry. The fruit reads peachy and sunny, but the finish is clean, crisp and mouth-watering rather than sweet.

Is this a natural wine?

Yes — UN PO’ is built around truly natural, minimal-intervention winemaking: organically grown grapes, wild fermentation, and no additives or sulphur, with the wine left unfined and unfiltered.

How should I serve it?

Serve well-chilled (around 7–9°C) in a white wine glass. If it’s very cold at first, it will open up quickly in the glass, showing more of the peachy and floral notes.

Do I need to decant it?

No, but it does love a little air. A swirl and five minutes in the glass can bring out extra citrus-peel and floral detail.

What foods does it pair best with?

Seafood, salty snacks and citrusy dishes: oysters, prawns, calamari, anchovy toast, olives, grilled veg with lemon and olive oil, and simple pasta. It’s an aperitivo star.

Who will love Minimum UN PO ‘Quando penso a te’ the most?

If you love crisp Mediterranean whites, saline-mineral finishes, and wines that are made for seafood and snack plates, you’ll be obsessed. It’s also perfect for anyone who wants a light, bright bottle that still feels a bit special.

(SKU: MN_UPQ_CV)