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Wine’s Tourism is a movement it do an essential work
it bring in winery the consumers, they enter in wine’s world
so they understand the differences, they visit the firms and they know some processing about a bottle of wine
and then they appreciate most at table this product.
First this barrel are full because the air is enemy of wine
but at the same time the wine need of air, because it being an alive element it need to breathe
in this way there is an enough surface to allow a right balance of oxygen supply to the wine.
In this way the wine absorbs the wood aroma, but not much air to risk the oxidization
or the elevation of acidity level.
Ours is a young company, we have started the works about 10 years ago
we have produced our first bottle in 2007
we have focused much about the quality, about the vineyard
trying to do some plants that produce quality grapes, with high density
focusing on campaign, because I believe that the 90% of work to get a good wine is done in the country
then if we work well in the countryside, we get the mature and healthy grapes in the cellar
the other 10% is no mistake.
This are not cut but with the machine, composed by 2 cogwheel that it cross
become small pieces, like this, that goes in the vineyard and serves as the organic material, then is a manure.
The processing takes place in 3 locals, in this local the grapes are fermented and refined
then from here the wine go down in “Barrick” where remain from 6 to 18 months based on structure of wine, for aging in “Barrick”
then above we bottle the product unlabeled so leaving in aging in bottle.
For the base line at least 3 months of aging up to 18 months for top wines
and then we label and we go on the market.
The Itria Valley, where we are, is one of the best areas because we are at 450 mt on sea level
a very calcareous area, ventilated, for this reason we produce white wines from Apulia
that they have nothing to envy at white wine of Northern and also with red wines thanks to temperature overnight
we draw perfumes, some important structure.
Then we have chosen to put in the vineyard some international and native varieties
To make known also in the world the potential of an Apulia “Syrah”.
Our project was demonstrate to the world that in Apulia the “Syrah”, as the “Merlot” as the “Cabernet”
are wines that thanks our territory become exceptional
Working them with precision and keeping everything under control we draw exceptional products.
Again thanks the territory, the vineyards and of the work of all the staff present in basement.