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The Winemaking
In our quest to express the full potential of the fruit in relation to the vintage and the territory, each phase of the work must be carried out with great delicacy and respect for the fruit. The harvest is done exclusively by hand, during the coolest hours of the day, to ensure that the grapes are processed in small quantities and, above all, within 2 hours of harvesting.
The equipment used is a destemmer and a pneumatic press, with vinification tanks mainly in steel, flanked by some large wooden barrels. We do not follow a fixed processing protocol: the approach is dynamic and flexible, respecting the wine. Every decision, such as aging in wood, maceration on the skins or racking into the air, is taken from time to time.
Our philosophy is to accompany the grapes in their transformation into wine in the least invasive way possible, without the use of additives, with the exception of sulfur dioxide, which we use before bottling to preserve the quality of the product.
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"I cannot convince myself of the possibility of natural wine making in a conventional wine making facility"
Francesco Guccione
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Our Diciplinary
- Respect for the natural expression of the wine
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- Only spontaneous fermentations
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- No enzymes, supplements or other additives added.
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- No cryoextraction, deacidification or any form of super
concentration (evaporation, reverse osmosis, etc.).
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- No form of acidification or added sugars
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- No clarification, no sterile filtration
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- Only 30mg/l of So2 added before bottling
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- Exclusion of all types of flavorings powdered tannins,
wood chips, etc.