filosofia

Our philosophy

We aim to create a true expression of the wine of this unique area using traditional and artisan methods in the vineyard and the cellar. We think that the wine, being a cultural product, born from the interaction between man and nature, has its own unique personality and it is necessary to allow the wine to express itself in the most spontaneous and natural manner. Our philosophy originates from the life style led by our family since the beginning and passed down through the decades of farming work. In the vineyard, we have always tried to understand the needs of the land, by work that is aimed to assist nature, without forcing or manipulating it, and definitely without the use of synthetic chemical products. From having both the utmost respect of an area of land particularly appropriate for growing the Montepulciano d’Abruzzo vines, and the continuous research into the quality of the grapes, we reinforced the idea that the quality and the healthiness of the wine are strictly related. The artisan work in the cellar consists of reducing the operations to its essentials, which allows us to pursue our objective: produce, from the vinification of a single vine variety, a Montepulciano d’Abruzzo wine that is the most authentic expression of its native land.

Organic cultivation

Our organic cultivation is based on manual labour and on the adoption of strictly natural methods, in line with our family’s farming tradition:

  • the fertilizers are natural: fava beans or manure
  • the use of weedkiller is prohibited which is why the grass below the vines are removed manually, by using the hoe, as our ancestors used to do
  • the only treatments we use in the vineyard are sulphur and copper (bio products)
favino
natural fertilizer: fava-bean
sovescio
natural fertilizer: fava-bean sovescio

Maximum care to the quality of the grapes

The yield is limited to no more than 40-50 ql/ht, which ensures high quality and perfectly ripen grapes:

  • a very brief winter pruning results in a production of a very low number of grapes which advantageously allows the cordons and the grapes to grow close to the soil
  • the subsequent green pruning, done manually and with great care, allows the grapes to be properly exposed to the sun and winds. This operation is very important to help to prevent against mildew. This process also reduces the need for copper and sulphur treatments
zappatura
manual hoeing, “sfossatura”
potatura verde
green pruning

Manual Harvest

Of course the harvest is conducted manually using small baskets so that the grapes will get not injured during their retrieval. Once in the cellar, they are immediately de-stemmed and softly crushed

In the cellar: process reduced to the essentials

The work in the cellar is aimed to preserve the flavors of the land and the integrity of the grapes obtained during the long work made in the vineyard:

  • the fermentation happens spontaneously, without adding yeasts
  • the wines only undergo simple natural decantation. They are neither filtered nor pasteurized

We believe that technology exists to make the process of making wine easier but it doesn’t help to obtain a wine provided with identity and originality.

Un sito realizzato da: studiorobertodivito