Artisanal, Personal and Territorial Wine
My winemaking method is very easy to explain: the grapes – selected from our vineyards free from herbicides and insecticides – are rigorously harvested in 15 kg perforated boxes at first light. The fermentation begins with pies de cuves of indigenous yeasts prepared 3 days before the harvest.
Later, the wine is aged with its fine lees until bottling. Before bottling, the wine is neither clarified nor filtered. The total sulphite quantities are well below the limit set by the biodynamic wine certification.
The word “artisan” in recent years has been overused by many big companies in all sectors.
What do I mean by “Artisanal Wine”? It is simple, I mean the chance for the winemaker to carry out or personally supervise the entire production chain, from pruning the plants to bottling the wines, acting as an extension of the plant, leading it, following its nature into the glass.
I have tasted various wines with friends and colleagues. These tastings helped me to understand that wine always reflects the winemaker personality and the grape variety, in complete man-plant synergy.
My goal is to convey my ideas through my wines with no compromises, freeing myself from stereotypes and prejudices and going beyond the actual trends (conventional, biodynamic, natural wine). In short, my goal is to produce a PERSONAL wine, (made by people, shared with people, made by people dedicated to the vine and the land).
“Territorial” is one of the most used and exploited words in the wine contest. It is often used as a usual marketing word in massive advertising campaigns conducted by large companies that produce hundreds different types of wines satisfying the most varied tastes of consumers.
Instead, my concept of “TERRITORIAL wine” focuses on its authenticity: the wine in the glass must reflect what the terroir gives to the vineyard, without invasive winemaking interventions in the winery.
The “Terra delle Gravine” is indeed characterized by calcareous soils, wind and strong thermal excursions. Consequently, the wines produced here, in order to be defined as “territorial”, must possess certain organoleptic properties: minerality, freshness and elegance.