THE TERROIR

The plants of the approximately 45-year-old vineyard, the oldest of all, are rooted in the lower part of the company in a red and white clay soil on a calcareous substrate, which in the deeper layers has a humid component, even in the ‘summers are more sultry, due to the water draining from the upstream area which reduces water stress. In the late hours of the morning the wind blows from South to North reaching peaks of 50 Km/h, due to the inexorable call, from the fresh peaks of Pollino, of the mild breeze that rises from the sea and sweeps away the humidity, mitigating the summer temperatures and guarantees wholesomeness to the vineyard.

IN THE VINEYARD

Organic production through preventive treatments based on zeolite, copper and sulfur, exclusively manual and mechanical weeding between the rows, mowing of weeds, absence of fertilizers and only natural irrigation from the sky. Elimination of supernumerary shoots during green pruning and thinning of bunches at veraison to restore the pre-set optimal load. At the time of the harvest, the bunches are selected one by one by expert hands, directly on the plant, and collected in 15 kg boxes to bring only healthy and ripe grapes to the cellar in small loads of 30 boxes.

IN THE CELLAR

Destemming, soft pressing of the berries, maceration in 50 Hl stainless steel vats, skin-must contact for 24 hours, temperature control. Very light pressing of the pomace by vertical hydraulic press with stainless steel cage. After racking, immediate transfer into steel vats at a controlled temperature of 14°C for about 5 months. Control of protein and tartaric stability, then the wine is bottled and the bottles, after about 6 months of aging protected in wooden cases, are labeled and are ready to be enjoyed.

IN THE VINEYARD AND IN THE CELLAR GIANFRANCO FINO