Since first harvest, we had always believed that to have a good wine in winery, first of all, good grapes in vineyard are needed. Choices made in vineyards and the work dedicated to them are fundamental for us. Pruning vines is a crucial moment: Tommaso has always made it by himself, he seems almost 'talking' with the vines, always looking for the right compromise in sacrificing the quantitative yields for a superior quality of the grapes. We have always used traditional techniques that respect nature, in its methods and times: soils are mechanically tilled, without ever using chemical herbicides; working steps in vineyards, all with tendone training system, are exclusively made by hand; we can significantly reduce the use of plant protection products in our vineyards, thanks to favorable microclimate conditions (excellent sun exposure, good ventilation and temperature excursion). In fact, we want our wines to be a genuine expression of varietal and territorial identity.
Our mission in winery is to preserve and enhance, through the wines we produce, the peculiar quality of our grapes and our terroir. We vinify only perfectly healthy grapes, picked by hand and selecting the grapes when they reach optimal ripeness; these chioces allow us to avoid corrective actions on the wine. Vinification protocols are drawn up considering our deep knowledge of our vines varieties and we exclude any operation that could distort their characteristic profile; in our wines we want to faithfully keep the individual varietal identities.
Montepulciano d'Abruzzo is the most representative vine of our Abruzzo wine identity. Through careful production protocols, we try every year to save in the wine obtained the genuine and authentic essence that this grape variety expresses growing up in our sea soils. For its promising longevity observed and because we believe that only in time its potential comes out, our best selection of Montepulciano d'Abruzzo goes through years of aging in steel tanks and months in bottle before commercializing. After steel aging, and only in the most promising vintages, an aliquot of wine is further aged in barriques, ensuring that the wood sense will never prevail over the vine identitary characteristics.
Following in the footsteps of our regional wine tradition, the white vines that we cultivate, vinify and bottle are the ancient autochthonous of Abruzzo: Trebbiano d’Abruzzo, Pecorino, Passerina and Cococciola. Tommaso highly wanted to experiment Cococciola, a rare vine variety exclusive os our Chieti province, in reason of the interesting results expected (and obtained) with the wine. In white wines vinification procedures, we work with strictlycontrolled temperatures, letting only the clear part of the juice go under fermentation: these conditions are really important to preserve in wines the aromatic richness and the varietal profile of the grapes. Fermentations occur in steel tanks, followed by maturation in steel tanks and bottle.
In our winery, an alternative to the classical vinification of Montepulciano d’Abruzzo grapes is represented by their ‘white vinification’. From this different vinification we obtain the Cerasuolo d'Abruzzo, a wine of the peasant tradition of Abruzzo, which in reason of this different production protocol, results in a fresh and balanced wine, ready-to-drink, that better express its freshness if drank young.