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Cantine Barbera: Inzolia vineyard in January
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Pruning is a very sensitive operation, which we perform manually to respect the productive potential of each vine

Our old people use to say that the vines “take a nap” in winter. 
During the winter months, the sap runs slower into the shoots and the vines recover from their summer life cycle. This quiet time is very important for the vineyards, as it will allow a good vegetative start in spring. 

Winegrowers have to work hard to help the vines regenerate: pruning is a long and thorough operation, which is performed manually by our qualified and trained people.
Pruning is also an ancient work, where experience is essential to understand the vigour of each vine in order to give the correct shape to the branches and to balance the future fruit production and vegetative growth. It is also crucial to reach excellent grape quality, because it will influence grape’s ripening and the concentration of flavours and micro-elements into the berries.

We adopt two different pruning systems, according to the grape varieties and age.

Native varieties are pruned “a pezzo e spalla”, the traditional Sicilian training system, which is similar to modern Guyot, where the vines produce their grapes one year on one side, and on the other side the following year. This operation results in the careful control of the grapes production, thus respecting a more balanced vital cycle of the plants.

International varieties are cordon-trained: this system allows a good canopy management especially when the vines have a vertical growth habit, such as Chardonnay or Cabernet Sauvignon.

Tralcio di inzolia
Rami da potare
Vigna Dietro le Case
Filari di Inzolia
Vecchie vigne
Raggi di luce
Vecchio tronco d'inzolia
Potatura a pezzo e spalla
Viticcio

Tags: Tenuta Belicello, viticulture

THE SHORT STORY

THE SHORT STORY

Grape variety: Inzolia grown in Dietro le Case vineyard
Soil: clay soil with calcareous components, very rich in limestones and sea minerals
Vineyard: planted in 1960s, head-trained bush vines
Winemaking: skin contact for 48 hours in steel tanks
Alcoholic fermentation: spontaneous, with wild yeast
Malolactic fermentation: spontaneous
Refining: 4 months on fine lees, in steel tanks
Aging: one oak barrel, where it ages in perpetuum with its sediment
Average production: a few dozen bottles every some years

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WINEMAKING

The grapes are handpicked the first half of September, when they are fully ripe. The traditional pruning system - called "a pezzo e spalla" - and the age of the vines, allow slow constant ripening cycles and a great aromatic concentration.

The fermentation is spontaneous, with 2 days skin contact. After soft pressing, the fermentation continues for 8 days in steel tanks. After malolactic is completed, the wine refines on fine lees for about 4 months and is then racked into one single oak barrel, where it ages in perpetuum with its sediment.

The wine is bottled directly from the barrel no more than 2-3 times every decade.

TASTING NOTES

Altrimenti has a bright amber color, enlivened by golden hues. Its nose is predominantly tertiary, where fruity notes of apricot and ripe figs blend onto an intense and aromatic herbal background, enriched by roasted and dried nuts.

It is dry and full bodied to the palate, with a distinct savory personality that harmoniously meets a tannic finish.

SERVING TEMPERATURE: 54 - 58 °F
Pour Altrimenti in wide glasses, at a fresh but not chilled temperature.
Please avoid freezers and blast chillers, as well as a prolonged time in your home refrigerator: this wine is not filtered nor fined, and any temperature below 40 °F will mortify its complex aromas.

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