Particella 128, 2019

The grapes are then mashed in open vats of oak or in steel tanks, depending on the type of wine. The fermentation ranges from ten to thirty days with daily pumpovers. This is followed by racking and a subsequent soft press in a vertical press. The white wines are left 3 - 5 days to ferment with the skins, without temperature control. Thereafter each wine follows a different process of aging. None of our wines undergo filtration or clarification, and there isnʼt enological adjuvants and sulfites in all of our wines. Any sulfites in our wines come from natural yeast fermentation, spontaneous fermentations are carried by wild yeast naturally present on the grapes.

The use of biological methods in the cultivation of the vineyards and all the other production is driven by the deep conviction that the balance of nature should not be touched or changed. Every single living being present on the vine's leafs, on the branches, into the soil is part of the territory's natural balance, balance and originality that is found in our products. And we believe that this is the only possible way to make wine The vines are located on three different lots: the historic "Cinque Campi", which faces east; "Le Marcone", which faces west; and two new lots "Botteghe" and "La Bora Lunga", which face northwest.
The clayey soil of our region (20% sand, 45% silt, 35% clay) with high percentage of silicium, contributes to the cultivation of native grape varieties like Malbo Gentile, Spergola and Trebbiano; as well as varieties such as Lambrusco Grasparossa, Marzemino and Muscat.