PiedeFermo

From beginning, our conception is focused on the idea to produce as few interventation as possible on grapes and mosts. From 2023 we've got bio-certification for the grapes, after 3 year of conversion. At the moment we have the possibility to select our grapes from a 15 yards wineyard, where we have mainly Trebbiano D'Abruzzo and Montepulciano D'Abruzzo, but also Pecorino, Passerina and Moscato.

Concerning the winemaking, we use to adopt only a very small amount of sulfure dioxide during fermentation process and in the decant process after the bottling. In any case, only minimal amount of 5gr./Hl is added, in order to reach the max concentration of 10mg./l. on all 3 wines in 2022.

The fermentations are spontaneous, with the preparation of a starter (Pied de Cuve) in the days before harvest. In addition we don't use any clarification method.