Of the farm, a Castagneto Carducci, Felciaino locality 115 a
Vermentino 87%, Viognier 9%, Manzoni Bianco. 4%
Remarkably heterogeneous they mainly have clayey-silty features.
90-120 meters above sea level.
The vineyards are located in a large hilly area lapped by a stream, which determines a warm, cool, ventilated temperate climate, with great excursion between day and night, favoring the cultivation and development of the aromas in the wine.
Guyot rearing, with arch, rows that follow the natural course of the slope of the land, ride on a hill, and are oriented north-south, optimizing the lighting of the sun.
Vines every 60 cm on rows at a distance of 220 cm, a bit more than 5680 vines per hectare.
Organic and Biodynamic, with the certification of Icea, and of Demeter. The vines are cultivated in a natural way, without chemical fertilizers, without using systemic products, favoring the fertilization of the land with the practice of green manure, with symbiosis by mycorrhizae. The treatments against downy mildew are limited to the minimum doses of copper (3 kg/ha) and sulfur, allowed in Biodynamic agriculture. The biodynamic approach induces not to trim the vineyard in June and to spray it with decoctions made by us with nettle, viscose inula and equisetum, collected in the farm. The self-regulation in the production of the fruits and the complex connection with the natural resources allows to obtain high quality bunches.
The cultivation without forcing, in harmony with the rhythms and natural resources, determines a low yield per hectare. The selection of the grapes and the naturalness of the vinifications, without adding chemical additives, express and enhance the uniqueness of the Bolgheri terroir in the wine.
The grape harvest started on the first days of August, early in the morning to maintain the aromatic potential, supported by a good acidity; firsts the Manzoni Bianco and the Viognier, then the Vermentino which was harvested in two passages at the end of September. The grapes were harvested by hand in order to select the best clusters, which were carried to the cellar with little cassettes.
The must from the Manzoni Bianco and Viognier grapes has macerated with the skins for 5 days. Then separated from the skins, the must fermented with indigenous yeasts, at low temperature in a steel tank for 10 days. The Vermentino grapes, harvested in two steps, de-stemmed, fermented separately. Finally the three wines were united.
After decanting, keeping the fine lees, the wine was placed in a in 500-liter terracotta jars for 6 months.
The winter without rain, and a dry and hot spring have caused a decrease in the quantity of grapes but a greater intensity, acidity and aromatic component. For this reason it was a season in which phytosanitary treatments were minimal. Finally, in the second half of August, the rains arrived to give resources and vigor to the grapes before the harvest.
13,5 % – SO2 totale 75 mg/liter