The Cellar
VINEYARD AND CELLAR: AN INSEPARABLE PAIR
I believe that wine must be the authentic expression of its territory and of the vintner’s work. This is the motivation behind my choice of farming the vineyards by using sustainable methods and of following artisan philosophies and a natural approach in the cellar, by limiting as much as possible human intervention and respecting nature’s times.
If we believe that wine is the utmost expression of the relationship between nature and man, we totally completely embrace the concepts of naturality and artisanship. Wine should be the highest and purest expression of a territory, of its history, and of the vintner’s expertise. The most stimulating challenge for me is transferring the essence of the vineyard inside the bottle with as little human intervention as possible.
AUTHENTIC WINES, FRUITS OF THE LAND
Both in the vineyard and, above all, in the cellar, the actions we take are aimed to save the fresh fruitiness of the grapes and therefore of the wine. Fermenting with native yeasts, an extremely low concentration of sulfites, my refusal of using any sort of additive, and using exhausted wooden barrels or concrete vats are all imperative choices.
To obtain all the above, it is necessary to adopt method that are not empirical or “witch medicine”. One must instead have a profound knowledge of the oenological processes together with a maniacal attention to the cleanliness of the cellar. A careful control of the temperatures and the correct interaction with oxygen are also very necessary. Wines need time to settle; a long refining in the barrel and in the bottles is an essential element to obtain wines that are clean, enjoyable and with strong individual personalities.
