Organic premium
Spontaneous fermentation
We rely exclusively on spontaneous fermentation for all our Premium organic wines: that is the result of the natural selection of so-called "indigenous yeasts", which are responsible for the alcoholic fermentation of the wine. The various yeast species in the fermenting must resist the progressively accumulated ethanol in different ways. The purity of such winemaking art is completed by very little interventions in the cellar and no filtration.
Rosso Biologico Tullum Docg
An exceptional red wine from organic grapes, spontaneous fermentation, without filtration.
Location
Tollo municipality
Grape variety
From certified organic vineyards cultivated on hilly terrain in the municipality of Tollo, in conformity with regulations
Harvest
Mid-October (based on chemical analysis and grape tasting)
Vinification
After pressing, the grapes remain in contact with the skins inside concrete tanks for a long period of maceration. Fermentation of the crushed grapes is carried out by indigenous yeasts naturally present on the grapes. Complete and spontaneous malolactic fermentation
Refinement
Refinement takes place in the racking tank so that the yeast sediments are in contact with the wine, stabilising it naturally and increasing its olfactory complexity. The product is bottled without filtration and stabilisation
Alcohol
13,5%
Colour
Intense ruby red
Fragrance
Red cherry, bramble, blueberry, liquorice, violet and tobacco
Taste
Juicy fruit and fresh acidity. Solid and grainy tannins. Medium-bodied with a fresh and persistent finish
Temperature
18°C
Rosato Biologico Terre di Chieti Igp
Only organic red grapes vinified in white, exclusively spontaneous fermentation, no filtration.
Location
Chieti province
Grape variety
Red
Harvest
Mid-October (based on chemical analysis and grape tasting)
Vinification
Following a brief cryomaceration in the press, the grapes from certified organic vineyards undergo soft pressing. The fermentation of the first-pressing must takes place partly in temperature-controlled stainless steel vats and partly in French and Austrian acacia oak barrels of 225 litres each, with constant temperature control. This is followed by rotary-dynamic batonnage operations
Refinement
Refinement takes place in the same fermentation barrels so that the yeast sediments are in continuous contact with the wine, contributing to increase its aromatic richness
Alcohol
14%
Colour
Medium intensity salmon pink
Fragrance
Red fruit, raspberry and wild strawberry. Complex, fine and integrated smoky notes resulting from fermentation and ageing in acacia barrels
Taste
Full-bodied, consistent and with a long aromatic persistence. Fresh acidity well integrated into the fruit
Temperature
10-12°C
Pecorino Biologico Tullum Docg
A wine of excellence, obtained from organic grapes of Pecorino Docg Tullum. Cryomaceration of the crushed grapes, spontaneous fermentation of the organic grapes’ natural yeast flora, with maceration of the skins and subsequent fermentation in concrete tanks.
Location
Tollo municipality
Grape variety
At least 90 % Pecorino grapes from certified organic vineyards cultivated on hilly terrain in the municipality of Tollo.
Harvest
Late August to early September (based on chemical analysis and grape tasting)
Vinification
Cryomaceration of the crushed grapes, spontaneous fermentation of the organic grapes’ natural yeast flora, with maceration of the skins and subsequent fermentation in concrete tanks
Refinement
Maturation on fine lees for about 6 months before being bottled without filtration or clarification
Alcohol
13,5%
Colour
Bright lemon yellow of medium intensity
Fragrance
Pear, Golden apple, almond with spicy nuances of sage and lavender
Taste
High acidity, balanced and well integrated into the fruit, full-bodied, consistent with long aromatic persistence and a slightly phenolic finish
Temperature
10°C