OUR WORK IN THE VINEYARD
Our lands (about eight hectares of vineyard and four of wood) are situated in the most western part and even the coldest of Colli Orientali del Friuli, between 175 and 300 meters above sea level. The Flysch, as it is known to geologists, is the rock that forms the basis of the Colli Orientali del Friuli: an alternating "ponca" (Friulian word that defines the marl) and sandstone soil .Our vineyards are composed of many small plots (there are about 10), which over time were searched and chosen for their different way of expressing the territory (different altitude, different microclimates, different age of the vines, historic vineyards in the process of abandonment): in this extreme part of the Eastern Hills there is still a very small viticulture of strong family tradition; the hills are divided into small "crus", often smaller than the hectare. In this very fragmented context there are still old vines in semi abandonment very interesting to be vinified for their expressive strength and for the depth of the wines that derive from them.
Almost all the vineyards enjoy the presence of woods, very important for promoting biodiversity; the wood then isolates the vineyard from the others and thus eliminates the problem of drifting.
The new vineyards come from mass selection.
One thing unites the whole of the vineyards: all are placed in suitable positions.
If the wine is territory the great grapes must come from great territories. For us, this is an essential point from which we must start: it is useless to practice organic or biodynamic farming in vineyards located in unsuitable areas (because they are too humid, with unsuitable land, with bad exposures).
Starting from a suitable position, the work in the vineyard works well with few interventions: the plant is self-regulating, the treatments are less frequent and invasive, the ripening of the fruit is made possible even in the most difficult years.
The company is certified organic.
For years in the vineyards we have used the total grassing, but slowly we realized a loss of balance and vigor of the plants especially in areas where there is less limestone and more silt and clay.
We started with the autumn green manure (red clover, for the most part, vetch, favino) and a sub-row movement to ventilate and consequently recreate conditions favorable to microbiological life.
The production is around 50 ql / ha
The vines are all native: Friulano, Verduzzo Friulano, Picolit, Schioppettino and Refosco.
The cultivation systems are traditional cappuccina, widespread in this area for vines like Friulano and Picolit with strong vigor, and guyot for Refosco and Schioppettino.
We are helped by an agronomist for advice and technical explanations but it is the daily contact with the vineyards that gives you the measure of everything: we have learned over the years to know the land, weeds and friends, the movement of clouds that heralds a rain.
The importance of knowing how to observe is a fundamental part of the work.
OUR WORK IN THE CELLAR
Wine is Territory.
But it also takes a human hand to make a wine of territory, which knows from the beginning that it should not be invasive and protagonist.
There are no oenologists in the company.
Key points in our vision of a wine:
- not extremely low production: we do not believe in extremes and in competition wines ... quality is balance, not concentration
- optimal ripening: starting point. The grapes are tasted before being harvested, not analyzed. Each particle has a different physiological maturation period based on the age of the vines, exposure and altitude.
- fermentations with indigenous yeasts that leave space for the territory to express themselves and preserve the temperament and variety of the grapes.
- preserve fruit integrity
- allow all the surrounding territory to enter the wine
The harvest is manual and takes about a month (from mid-September to mid-October) and in the years where it is possible to work with botrytis even until early November.
A few days before the harvest, we collect some boxes of grapes to create the "pied de cuve".
No chemical product is used in the cellar, in addition to sulfur dioxide. No yeasts, enzymes, and any other product for vinification are added.
Sulfites are added in pressing and bottling.
The whites reach the average 60/70 mg / l of total and the reds 40/50 mg / l.
No grapes are produced, all the wines are pure.
The wine that is not bottled is then sold in bulk to private customers directly in the cellar.
In white wines: soft sequential pressing of whole grapes, extraction 60/65%, fermentation 2/3 weeks with indigenous yeasts. Wine aging on fine lees for 6 months, lightly filtered bottling. No pre-fermentation and pre-bottling clarification.
Through this type of vinification we manage to get our territory out into the wine:
layers of "ponca" +
slightly acidic strips of earth with pH 6 / 6.5 +
cool climate =
thin and vertical wines
The containers used are: steel, cement and wood 10 hl.
Friuli is not a land of red wines ... they say. This, for us, is not true at all and that is why we have bet on a vine, the Schioppettino, true expression of the Friuli territory.
Thin wine, with spicy notes very present, versatile, light but complex, fresh and airy, with a refined texture much more than other Friulian red wines is able to fully express our terroir.
Red wines: 15/20 days maceration with concrete pumping, racking with pressed flower separation and decanting in 10hl barrels or barrique for about 1 year. Bottling without filtration