WINEMAKING RULES

My choices in farming and winemaking are very simple and respectful of terroir
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Certified organic farming

Certified organic farming

Traditional knowledge and sensitiveness to grapevine’s needs are the most relevant assets

Most part of the vineyard operations - pruning, canopy management, green harvest and defoliation – is performed manually: nothing’s more effective and sensitive than human hands for a careful and respectful viticulture.
I believe that each vine should find its balance with the environment: thus, top trimming is performed only during the freshest and humid seasons on vineyards occasionally subjected to fungi attacks.

Sulphur and copper are used only when strictly necessary: the ocean is so close to the vineyards that it creates a saline environment that prevents mould infections, and a constant air circulation mitigates the high temperatures that are typical in many Sicilian summers. 

The vineyard is certified organic since 2016.

 

Natural winemaking

Natural winemaking

All fermentations start from a pied-de-cuve spontaneously fermented with indigenous yeast

A few days before the harvest I pick a small quantity of white grapes, which will undergo a spontaneous fermentation with all their skins and stems. When the yeast is strong enough, the pied-de-cuve is manually pressed and the fermenting must is used as a starter on the grapes that will be harvested during the season.

Malolactic fermentation is also spontaneous, thanks to the lactic bacteria that are naturally present in the must.

Being Sicily a hot place, some vintages may require acidity protection or adjustment.
To do so, I use small quantities of unripe grapes, which will be manually pressed to extract fresh juice with a high level of acids that will be added to the wines during their alcoholic fermentation.

 

Wine additives

Wine additives

My goals in winemaking: to protect the grapes from oxidation and to preserve their aromas

Vitamin C is a powerful antioxidant, and I may I use it on white grapes during the hottest vintages at the very moment of picking. I also allow low concentrations of sulfites during winemaking: at the end of the fermentation on white wines to prevent malolactic, and before the bottling on most of the wines.

Total amount of sulphur dioxide on my wines is about 40-80 mg/l, by far below the legal limit that is 350 mg/l in the US, and 210 mg/l in Europe.

After a few years of experiments, I found that fining is not a good idea for my wines: I prefer natural stabilization through prolonged lees contact, that is enhanced by weekly manual batonnages both in the tanks and in the barrels.

White wines are gently filtered using cellulose layers, that are afterwards composted.
Red wines are not filtered.

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