Il Baratto
Rosè Osè
Checcarello
Ametistas
La Cupa
Sangiovese Litro
Sanjolais
Sanfià
São João
Glu Glu
Gre Glu
Amor Paz
Il Baratto
Il Baratto is the name of an ancient vineyard, planted in a hilly area at high inclines with terraced portions exposed to the Southwest.
Tenacious vineyard on sandy soil of sandstone, gives birth to a wine characterized more by terroir than by grape variety. A wine that is both fruity and mineral, with a marked freshness, fine and able to stand the test of time.
NAME: Bianco Umbria I.G.P.
VARIETY: Trebbiano Toscano (Procanico) 50%, Malvasie 30%, Grechetto and Riesling 20%
SOIL: sandy, rich in minerals and limestone (sandstone)
AGE OF VINEYARD: Single vineyard “Il Baratto” from 1975
YIELD PER HECTARE: 4000-5000 Kg./ha
HARVEST PERIOD: mid- September
WINEMAKING: 70% of grapes directly pressed, 30% of grapes made 48 hours of maceration
FERMENTATION: Spontaneous, at cellar temperature (18-24° C)
AGING: in stainless steel or fiberglass tanks on fine lees for 6-8 months
BOTTLING: unfiltered, during the waning moon and on Fruit/Flower days in the month of May/June.
Energized with Rose Quartz crystal
OPINION: Pale yellow colour, fruity and delicate fragrances of white peach, litchi, lime, wildflowers (chamomile), elderflowers, mediterranean aromatic herbs and mineral hydrocarbons perceptible after at least one year of bottling. Well balanced taste, mineral, savoury and fresh, with a slight bitter note on the finish.
Rose’ Ose’
Soft pink, delicate and strong like passion in love. Our carnal, persuasive and challenging female soul. Wine from Sangiovese grapes harvest soon to have freshness add with whiteMalvasia grapes that gives floral and fruity aromas
CLASSIFICATION: Rosato Umbria I.G.P.
VARIETY: 80-85% Sangiovese, 15-20% Malvasia lunga bianca
SOIL: Sandy, rich in mineral and limestone (sandstone)
AGE OF VINEYARDS: Vigna del Crocefisso from 2005 for Sangiovese, Vigna Severina from 1970 for the Malvasia
YIELD PER HECTARE: 60-70 q./ha
HARVEST PERIOD: Beginning of September
WINE MAKING: Sangiovese grapes are gently pressed by 70’s Vaslin horizontal press. After 2 days we put whole bunches of white Malvasia in fermenting must as infusion for about 2/3 weeks
FERMENTATION: Spontaneous, at cellar temperature (18-24°C)
AGING: In fiberglass tanks on fine lees for 6-7 months on fine lees.
BOTTLING: Unfiltered, during the waning moon and on Fruit/Flower days in the month of May/June.
Energized with Rose Quartz crystal
OPINION: Pink salmon color, delicate fruit aromas of orange juice, pomegranate, wild strawberry, raspberry and jasmine flowers. Very juicy and easy to drink, smooth on palate with freshness.
Checcarello
Checcarello is the name of a friend, a character of our site from the soul forever young, despite his age, who dispenses advice and anecdotes while wandering with his red Vespa. For us it is the symbol of a wine farmer’s soul, which shows the taste of the territory.
Barbera brings a feminine touch gentle and elegant with Sangiovese, more masculine, tannic and austere, Canaiolo Nero gives floral (rose and violet) aromas, creating balance.
CLASSIFICATION: Sangiovese Umbria I.G.P.
VARIETY: Sangiovese 50%, Barbera 40%, Canaiolo Nero 10%
SOIL: Sandy with presence of silt and clay, limestone (sandstone)
AGE OF VINEYARDS: Vigna Checcarello (Barbera) e Chiodo (Canaiolo Nero) from 2008, Vigna Crocefisso from 2005 (Sangiovese)
YIELD PER HECTARE: 5000-7000 Kg./ha
HARVEST PERIOD: Third week of September
WINE MAKING: Gently destemmed grapes with 10-20% of whole bunches, maceration of 10-15 days.
FERMENTATION: With indigenous yeasts, at cellar temperature (18-24° C) in concrete tanks.
Aging: 50% in concrete barrels, 50% in tonneaux of different woods (French oak and chestnut) on the fine lees for 18 months, then 6 months in bottle.
BOTTLING: Without filtration, during waning moon in fruity/roots days
OPIPINION: ruby red color, fresh aromas of wild strawberries, cherries, pomegranate, blueberries, violet, tobacco and a light spicy finish. Good structure, acidity, length and balance on palate.
Ametistas
Ametistas, such as Crystal which gave it its name “Amethyst”, turns on the body of a light energy and free from drunk driving. Legend has it that all princes from a Greek nymph, turned into stone to evade the longings of Dionysus that for revenge gave her the color of wine. Grechetto from old vines of the vineyards Baratto and Casale, collected in two moments of harvest, has the freshness and finesse from the grapes of September as the density, complexity and structure made from the grapes of October.
Golden and amber wine that resembles a red for structure and persistence, that ages well thanks to the acidity and tannins, characteristic of the variety. The territory offers flavor and fragrances thanks to high temperature fluctuations between day and night.
NAME: Grechetto Umbria I.G.P.
VARIETY: Grechetto 100%
SOIL: Sandy with presence of silt and clay, limestone
YEAR OF PLANTING: 1975 (Vigna Il Baratto), 1982 (Vigna Casale)
YIELD PER HECTARE: 40-50 q./ha
HARVEST PERIOD: Spontaneous, at cellar temperature (18-24° C)
WINE MAKING: 50% whole cluster grapes pressed, 50% destemmed grapes macerate on skins for 3-5 days
FERMENTATION: Spontaneous fermentation with native yeasts, with cellar temperatures (18-24°C) on concrete tanks
AGING: in stainless steel or concrete tank on fine lees from 10 until 18 months, 7 months in the bottle.
BOTTLING: Without filtration, during waning moon on Fruit/Flower days.
Energized with Amethyst crystal
OPINION: Intense golden yellow color, complex aromas of candied orange, mango, passion fruit, dried flowers, ginger, sage, honey
and beeswax. Savoury, mineral taste, very persistent and well structured, suitable for long aging.
La Cupa
La Cupa is our favorite child, blood red in colour, tied to the earth, sensitive and strong at the same time. Selection of the best grapes of Sangiovese from the vineyards of La Cupa and Crocefisso, harvested at the perfect ripeness, offering a powerful and elegant wine with great structure and balance; pure expression of Torgiano’s Sangiovese (D.O.C. from 1968). Wine with long aging potential.
CLASSIFICATION: Sangiovese Umbria I.G.P. (before Torgiano Rosso Riserva DOCG)
VARIETY: Sangiovese 100%
SOIL: sandy with presence of silt and limestone (sandstone and calcareous marls)
AGE OF VINEYARDS: Vigna Cupa from 2008 e Vigna Crocefisso from 2005
YIELD PER HECTARE: 5000-6000 Kg./ha
HARVEST PERIOD: End of September/beginning of October
WINE MAKING: Grapes de-stemmed by hand and crushed by foot, maceration on the skins for 20 to 120 days
FERMENTATION: Spontaneous, at cellar temperature (18-24°C) in cement barrels and terracotta amphorae with manual punching
AGING: In concrete barrels and terracotta amphorae on the fine lees for 6 months, in 500 L. Austrian oak Stockinger tonneaux and 600 L. terracotta amphorae for 12 months, then again for 12 months in concrete barrels and finally 12 months in the bottle
BOTTLING: Without filtration, during waning moon and fruity days, after 30 months from harvest time.
OPINION: Color deep ruby red, with a complex variety of red fruits aromas, sour cherries, currants, candied oranges, violet flowers, earthy, rhubarb and wild berries, licorice, cloves, sweet tobacco and balsamic finish. Intense, persistent flavor, with salty notes, excellent balance and great acidity.
Sangiovese Litro
Fermented grape juice, simple, direct, sincere; a wine to drink every day. Sangiovese interpreted in terms of drinkability, freshness, authenticity, without added sulphites. Just grapes and that’s it! It evokes ancient memories of peasant wines, vintage, sold loose in demijohns and then bottled at home in bottles with crown caps for everyday use. Juicy, straightforward, genuine, wild and a little naive.
CLASSIFICATION: Sangiovese Umbria I.G.P:
VARIETY: 90% Sangiovese, 10% others local white grapes as Procanico, Drupeggio, Malvasia di candia e lunga
SOIL: Sandy with presence of silt and clay (limestone and sandstone)
AGES OF VINEYARDS: Vigna Crocefisso from 2005 (Sangiovese), Vigna Severina from 1970 (white grapes)
YIELD PER HECTARE: 60-80 q./ha
HARVEST PERIOD: middle of September
WINE MAKING: Grapes gently destemmed and crushed, short maceration of 5-7 days.
FERMENTATION: Spontaneous, at cellar temperature (18-24° C) in concrete tanks.
AGING: In concrete tanks on fine lees for 8 months
BOTTLING: Without filtration, during waning moon
OPINION: Ruby red color, fresh fragrances of red and black cherry, floral notes, good acidity and freshness, juicy and easy to drink
Sanjolais
Sangiovese vinified in Beaujolais style with whole bunches to give softness and enhance the most delicate characteristics of this wonderful vine, maintaining the typical freshness and flavor expression of our calcareous soils.
Wine to drink as a rosé also for aperitif and/or by the pool in summer. Best if served at a temperature of 10-12 degrees.
CLASSIFICATION: Rosso Umbria I.G.P.
VARIETY: 100% Sangiovese
SOIL: Sandy with presence of silt and clay (limestone and sandstone)
AGE OF VINEYARDS: Vigna Crocefisso from 2005, Vigna Cupa from 2008
YIELD PER HECTARE: 5000-7000 Kg./ha
HARVEST PERIOD: Middle of September
WINE MAKING: 50% grapes pressed immediately to obtain a rosé must, the other 50% whole bunch immersed in the rosé must in infusion for 2-3 weeks. Or, depending on the vintage, semi-carbonic maceration of whole bunches for 2-3 weeks.
FERMENTATION: Spontaneous, at cellar temperature (18-24° C) in fiberglass tanks
AGING: In fiberglass tanks on fine lees for 6-8 months
BOTTLING: Without filtration, during waning moon.
OPINION: light ruby red color, aromas of currants, raspberries and wild strawberries, light herbaceous notes. Delicate, soft and fresh taste, it seems like a fruit juice, very drinkable.
São João
São João means “Saint John” in Portuguese and is June 24, a day of Brazilian celebrations similar to carnival, with parades of floats and dancers to celebrate country life.
A wine that, just like a Brazilian samba and forrò, expresses the most sanguine, fiery and wild side of our Sangiovese. A selection of the best grapes from the Cupa and Crocefisso vineyards, harvested at optimal ripeness, de-stemmed by hand and pressed with female feet while dancing to the rhythm of the music, gives a persuasive and vibrant wine, with long aging potential. Produced only in certain vintages, it is our tribute to the love of music in general!
CLASSIFICATION: Rosso Umbria I.G.P.
VARIETY: Sangiovese 100%
SOIL: Sandy, with presence of silt and limestone (sandstone and calcareous marl)
AGE OF VINEYARDS: Vigna Cupa from 2008 e Vigna Crocefisso from 2005
YIELD PER HECTARE: 50-60 q./ha
HARVEST PERIOD: End of September/beginning of October
WINE MAKING: Grapes de-stemmed by hand and crushed by foot, maceration on the skins for 15 to 30 days.
FERMENTATION: Spontaneous, at cellar temperature (18-24°C) in small open tanks and terracotta amphorae with manual punching down.
AGING: In concrete barrels and terracotta amphorae on the fine lees for 6 months,
in 500 L. French oak tonneaux and 600 L. terracotta amphorae for 12 months, then again for 12 months in concrete barrels and finally 6 months in the bottle
BOTTLING: Without filtration, during waning moon and fruity days, after 30 months from harvest time.
OPINION: Intense ruby red color, aromas of raspberry, berries, cherries in alcohol, rhubarb, licorice roots and spices, pipe tobacco and a balsamic finish. Soft, persistent taste, with blood notes, endowed with energy and excellent drinkability.
GLU GLU
“Glu Glu” is the sound made by the Turkey who had decided to swim… while instead he only manages to drown… an allegory of those who believe they are more than they are! A wine with a delicate soul born from the assembly of grapes from the vineyards closest to the river: an old one with 2 different types of ancient Trebbiano and a young one of Trebbiano Spoletino. A magical wine (without any added sulfur) as soon as you open the bottle it finishes in a few moments
CLASSIFICATION: Trebbiano Umbria I.G.P.
VARIETY: 50 % ancient Trebbianos (Trebbiano giallo and Procanico), 50% Trebbiano Spoletino
SOIL: Sandy-silty with subsoil of fluvial deposits and sandstones
AGE OF VINEYARDS: Vigna Casale from 1982 (Trebbiani antichi), Vigna dei 2 fiumi from 2016 (Trebbiano Spoletino)
YIELD PER HECTARE: 5000-6000 kg/ha
HARVEST PERIOD: Mid-September for the ancient Trebbiano, late September for the Trebbiano Spoletino.
WINE MAKING: Trebbiano grapes from the old vineyard is pressed as a whole bunches. The Trebbiano Spoletino macerates with the skins for 2-4 days.
FERMENTATION: both the first one in stainless steel tanks and the second one in the bottle are spontaneous
AGING: In stainless steel on fine lees for 5-6 months
BOTTLING: Without filtration, in the waxing moon and on Fruit/Flower days in the month of March/April with the addition of frozen must from the old Trebbiano vineyard to create bubbles in the bottle. UNDISGORGED with approximately 2-3 bars of internal pressure
OPINION: pale straw yellow color, cloudy due to the presence of lees in the bottle, delicate fruity aromas of passion fruit, lime, lychee and floral notes of wild flowers (chamomile), bread crust and minerals. Delicate, mineral and fresh taste, with thin and fine bubbles that disappear after a few minutes in the glass (2-3 bar)
GRE GLU
Just like in the famous fairy tale where a princess kissed a toad to make it become a prince, making it more handsome and kind… this is our attempt to transform the Grechetto grapes (the toad), full of structure and acidity, into a wine (the prince) as delicate and kind as possible. Wine from the Grechetto grapes of the old vineyard “Il Baratto” harvested slightly earlier than the optimal ripening to have greater freshness and lightness.
A pure squeezed grape juice with no added sulphites, just grapes and nothing else!
CLASSIFICATION: Grechetto Umbria I.G.P.
VARIETY: 90% Grechetto, 10% Riesling
SOIL: Sandy-clayey, with subsoil of calcareous marl and sandstone
AGE OF VINEYARDS: Vigna Il Baratto from 1975 (Grechetto), Vigna Montebello from 2010 (Riesling and Grechetto di Todi)
YIELD PER HECTARE: 5000-6000 kg/ha
HARVEST PERIOD: Beginning of September
WINE MAKING: Grapes, the whole clusters, are pressed in a Vaslin horizontal old press
FERMENTATION: Both the first one in stainless steel tanks and the second one in the bottle are spontaneous. The second fermentation occurs with frozen must of the same Grechetto grapes add in the dry wine in March/April of the following year
AGING: In stainless steel on fine lees for 5-6 months and then 6 months in bottle
BOTTLING: Without filtration, in the waxing moon and on Fruit/Flower days in the month of March/April with the addition of frozen must to create bubbles in the bottle. UNDISGORGED with approximately 2-3 bars of internal pressure
OPINION: Golden yellow color, cloudy due to the presence of lees in the bottle. Fruity aromas of apple, candied oranges, mandarin and cedar, floreal, bread crust and minerals. Delicate, mineral and fresh taste, with fine bubbles that disappear after a few minutes in the glass
Amor Paz
Amor Paz is pure vibrant energy.
Son of only love and madness!
Born from courage and therefore from the action of the heart.
A unique wine because it is always different,
made only in some vintages,
in a limited edition,
in which our creativity is expressed.
Wine made with our grapes harvested when fully ripe, destemmed by hand, pressed with the feet and then fermented spontaneously on their skins, with more or less long macerations (from a few days up to 9 months) depending on the vintage, in terracotta and stoneware amphorae and/or in glass demijohns. Aged in terracotta and/or stoneware amphorae for more than 24 months and then in the bottle.
Sanfià
Flavored fortified wine
Ratafià is the traditional sour cherry or black cherry fortified wine from central Italy (Abruzzo-Lazio). Sanfià is the result of an ancient recipe donated by Piero a friend winemaker from Ciociaria (region in the south of Rome) reinterpreted with the products of our farm, Sangiovese and Cherries (organic)
INGREDIENTS: Sangiovese red wine and organic cherries from our cultivation, alcohol and sugar.
VINEYARDS: 2005 Vigna Crocefisso for the Sangiovese
CHERRY ORCHARD: 20 – to 30 – year old Duroni and Ferrovia cherry trees
SOIL: Sandy with high percentages of limestone and rich in minerals.
HARVEST: End of September manual picking in crates for the grapes. Beginning of June manual picking for the cherries
PRODUCTION METHOD: The cherries are immersed in infusion on the red wine for 2-3 months, then they are separated and the wine rests for several months until it reaches its stability in a natural way. Before bottling, a coarse filtration is performed; alcohol and sugar are added until the right balance is achieved
TECHNICAL DATA: 18% alcohol, pH 3.3, 80 g/l of added sugars, total SO2 < 30 mg/l
ORGANOLEPTIC DESCRIPTION: Light ruby red color, aromas of cherries in alcohol, toasted almonds and orange marmalade, light herbaceous notes. Soft taste with good acidity that perfectly balances the sweetness. Cocktail wine for aperitif or with dessert at the end of a meal.