For our wine production we follow very simple agricultural principles: winter green manures, organic preparations to revitalise the soil and the use of only copper and sulfur in low quantities as a health defense of the vine. The main purpose of these practises is to help the grapes to mature in the best possible way, thus making it possible to vinify without the addition of corrective and enological products.
Each vineyard is managed individually, taking into account the soil characteristics as well as the cultivated variety.
Harvest takes place between September and October, the grapes are harvested manually in crates in the very early hours of the day and processed immediately after being transferred to the winery.
Fermentation occurs spontaneously with the use of the pied de cuve (indigenous yeast starter). piè de cuve.
In the agricultural and orographic context in which we work - at 400 meters above sea level with lashing winds even in summer - both primitivo and other indigenous varieties show an aromatic profile as well as a unique freshness. The terroir provides finesse and fragrance, whilst the winemaking methods respect and interpret the characteristics of the vintage, favoring rich and complex bouquets. Time allows the wine to evolve and manifest itself in its entirety.
We chose to use screw caps for all of our wines, in order to minimise added sulphites before bottling, to limit oxidation and to avoid all cork-related problems.
The wines are categorised into three families, with each their own identity: Contrade, i Solisti and Cru.
