Il Baratto

Il Baratto is the name of an ancient vineyard, planted in a hilly area with high slopes and terraced parts exposed to south-west. Vigorous vineyard on sandy soil of sandstones from which a wine is born, characterized by the terroir rather than grape varieties. A sapid, mineral wine with a marked acidity and finesse, able to last over time.


NAME: Trebbiano Umbria I.G.P.


GRAPES: Trebbiano Toscano (Procanico) 80%, Malvasie 15%, Grechetto e Riesling 5%


SOIL: Rough sandy-loam texture, low fertile, with high percentage of limestone and rich in minerals


VINES AVERAGE AGE: 40 years


YIELD PER HECTARE: 40-50 q./ha


HARVEST PERIOD: Last decade of September


WINEMAKING: Grapes pressed by female feet in a vertical ancient press


FERMENTATION: Spontaneous fermentation with native yeasts, with cellar temperatures (18-24°C)


REFINEMENT: Aging for about 6-7 months on fine lees with repeated lees stirring in a small stainless steel tanks


BOTTLING: Bottling on next May after the harvest, without filtration and purification



Technical Details

Rose’ Ose’

Pale pink, delicate and strong like passion in love. Our most carnal, persuasive and provocative feminine soul. Wine of black grapes fermented without peel maceration, mainly Sangiovese.


NAME: Rosato Umbria I.G.P.


GRAPES: Sagrantino 60%, Sangiovese 40%


SOIL: Rough sandy-loam texture, low fertile, with high percentage of limestone and rich in minerals


VINES AVERAGE AGE: 10 years


YIELD PER HECTARE: 60-70 q./ha


HARVEST PERIOD: Half of September


WINEMAKING: Gently pressed by female feet in a vertical ancient press


FERMENTATION: Spontaneous fermentation with native yeasts, with cellar temperatures (18-24°C)


REFINEMENT: Aging for 6 months on fine lees with repeated lees stirring in a small stainless steel tanks


BOTTLING: Bottling on next May after the harvest, without filtration and purification



Technical Details

Checcarello

“Checcarello” is the name of a friend, a fellow from our lands with a young soul, despite his age, who dispenses advice and anecdotes by wandering with his red Vespa. For us it is the symbol of a wine with a peasant nature, in which the taste of the local territory emerges. La Barbera gives a touch of femininity, gentle and elegant to the Sangiovese, more masculine, tannic and surly, creating a balance!


NAME: Sangiovese Umbria I.G.P.


GRAPES: Sangiovese 85%, Barbera 15%


SOIL: Rough sandy-loam texture, low fertile, with high percentage of limestone and rich in minerals


VINES AVERAGE AGE: Sangiovese 10 years old vines, Barbera 50 years old vines


YIELD PER HECTARE: 60 q./ha


HARVEST PERIOD: End of September


WINEMAKING: grapes destemmed by hands and gently pressed by feet, maceration for about 14-16 days


FERMENTATION: Spontaneous fermentation with native yeasts, with cellar temperatures (18-24°C) on concrete tanks


REFINEMENT: Aging dregs for about 10-12 months, with repeated batonnage in small
concrete tanks


BOTTLING: without filtration and purification during falling moon in August-September



Technical Details

Ametistas

“Ametistas” like the crystal of amethyst lighting the body of a luminous energy free from drunkenness, an ancient Greek nymph turned into stone to escape the desires of Dionysus who gave it the color of wine for revenge.
Grechetto from the old vines of the Baratto and Casale vineyards cropped in two separate grape harvests in order to acquire freshness and finesse from September’s grapes and density, complexity, structure from October grapes. Wine of gold and amber that resemble a red quality for structure and persistence. Long aging wine thanks to the acidity and tannins characteristic of Grechetto grapes. Flavor and complexity given by the territory characterized with high temperature ranges between day and night in September-October (15-20 ° C).


NAME: Grechetto Umbria I.G.P.


GRAPES: Grechetto 100%


SOIL: made of rough sandy-loam texture, low fertile, with high percentage of limestone and rich in minerals


VINES AVERAGE AGE: 40 anni


YIELD PER HECTARE: 40-50 q./ha


HARVEST PERIOD: First half the second week of September, the other half early October


WINEMAKING: Grapes of September are pressed with a vertical ancient
press, while early October grapes are manually desteemed and steep for about three-four days


FERMENTATION: Spontaneous fermentation with native yeasts, with cellar temperatures (18-24°C) on concrete tanks


REFINEMENT: Aging dregs for about 8-9 months, with repeated batonnage


BOTTLING: on next July after the harvest, without filtration and purification



Technical Details

La Cupa

“La Cupa” is our dearest, bloodily son, bounded to the earth, sensitive and strong at the same time.
Selection of the best Sangiovese grapes from Vigna Cupa and Vigna Crocefisso, harvested in October. A powerful and elegant wine with great structure and balance, pure expression of Sangiovese di Torgiano (D.O.C. From 1966) with a long aging potential.


NAME: Rosso di Torgiano D.O.P.


GRAPES: Sangiovese 100%


SOIL: made of rough sandy-loam texture, low fertile, with high percentage of limestone and rich in minerals


VINES AVERAGE AGE: 10 years old vines


YIELD PER HECTARE: 50-60 q./ha


HARVEST PERIOD: October


WINEMAKING: destemmed by hand and gently pressed by feet


FERMENTATION: Spontaneous fermentation with native yeasts, with cellar temperatures (18-24°C) on concrete tanks


REFINEMENT: 12 months on fine lees with repeated lees stirring in used french oak tonneaux and barriques, then other 12 months in concrete tanks


BOTTLING: without filtration and purification during falling moon



Technical Details

Sangiovese Cap Crown

Grape juice fermented, simple, direct and sincere .. wine to drink every day! Sangiovese excel in terms of drinkability, freshness, authenticity, without added sulphites, just grapes and that’s it! It recalls ancient memories of vintage farm wines, sold in demijohns and then bottled at home in bottles with crown caps for everyday use. Ingenuous, frank, genuine, wild, naive!


NAME: Sangiovese Umbria I.G.P.


GRAPES: Sangiovese 100%


SOIL: Sandy, with presence of silt and clays (sandstone and marl)


VINES AVERAGE AGE: 10 years old vines


YIELD PER HECTARE: 60-70 q./ha


HARVEST PERIOD: last decade of September


WINEMAKING: grapes destemmed by hand and gently pressed with feet, maceration on the peels for 6-8 days


FERMENTATION: grapes destemmed by hand and gently pressed with feet, maceration on the peels for 6-8 days


REFINEMENT: in concrete tanks on the fine lees for 8 months, 2 months in the bottle


BOTTLING: without filtration, in falling moon period after 30 months of aging




Technical Details