Research
Even when it comes to innovative wines, the source of inspiration is still our territory, which we like to reinterpret wisely. This is the case of InAnfora, where we retraced and brought back to renewed life the ancient Romans’ winemaking method. With Casadonna, on the other hand, we decided to support 'extreme viticulture', bringing Pecorino to high altitudes.
Inanfora Rosso Tullum Docg
The appeal of history through the discovery of ancient Roman amphorae in our sites has led us to retrace this ancient method of vinification already mentioned in the texts of Pliny.We wanted to follow an authentic winemaking system, with minimal intervention and using only small amounts of sulfites as it was in the tradition of the ancient Romans to stabilize their wines.
Location
Tollo municipality
Grape variety
From 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
In 750 L terracotta amphorae, with spontaneous fermentation and manual punching down in a temperature-controlled room. Complete malolactic fermentation
Refinement
Very long maceration with the skins for 11 months, the product is bottled without stabilisation or filtration
Alcohol
14%
Colour
Intense and deep ruby red
Fragrance
Red cherry, bramble, blueberry, blackberry, liquorice and violet with hazelnut and underwood undertones
Taste
Juicy fruit and refreshing acidity. Full-bodied with a fresh, complex and persistent finish Corpo pieno con finale fresco, complesso e persistente
Temperature
18°C
Casadonna Pecorino Terre Aquilane Igp
A high-altitude Pecorino, born between the Alto Sangro and the Cinque Miglia Plateau from the meeting with the sad chef Niko Romito. Limited mintage for a collector’s wine.
Location
L’Aquila province
Grape variety
At least 85 % of Pecorino variety grapes in conformity with regulations
Harvest
Second half of October (based on chemical analysis and grape tasting)
Vinification
Spontaneous fermentation at around 16-18°C of the grapes’ natural yeast flora
Refinement
Six months on the lees, without racking, in the same fermentation containers. The wine is then bottled without filtration or clarification
Alcohol
13%
Colour
Lemon yellow with subtle greenish highlights
Fragrance
Very fresh aromas and intense citrus notes
Taste
Fresh and saline acidity, with a strong minerality and a long aromatic persistence
Temperature
8-10°C