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"How much joy and magic would lack in our best experiences without good wine"

Etna DOC Wine: how we work

How we work in the vineyard

Wine, Human, Nature, Etna

In creating our Etna DOC wine, between the rows, the ethical and natural imprint of our production (Wine, Human, Nature, Etna) takes shape through the use of organic practices with a sustainable and regenerative approach. Therefore, we do not use chemistry, but only products allowed in BIO.

We focus on containing the proliferation of powdery mildew and downy mildew, monitoring climatic conditions to maximize the efficiency of sulfur and copper, choosing a vineyard use at minimum concentrations. In the presence of moth attacks in some more sensitive areas, we plan to use sexual confusion as a biological technique. We practice controlled grassing, aeration of the soil with manual undermining of the vines, alternating green manure and the use of natural material for tying the vines. Organic fertilization in autumn and/or natural soil improvers in spring when needed. We sow, therefore, leguminous plants and grasses. We cut them in bloom and then bury them, in order to support the contribution of biological material as natural fertilizer and the consequent enrichment of the soil. We believe it is useful to use green manure to increase at root level the bacteria that help to fix the nitrogen in the soil, favoring its natural fertilization.

The seasons

In winter we prune the vines manually, very severely the young vines, less severely the old vines. We support branching at this stage, reducing the impact of invasive cuts. We also protect the lymphatic system of the plant with the so-called “wood of respect” technique, for a longer life of the vine, avoiding internal drying.

The management of greenery in the spring-summer period starts with manual suckering directly on old wood. It shall continue with the sifting in the summer months with a control of the vegetative power depending on the vintage and the vigor presented.

At the end of the summer we then proceed with thinning to the third bunch to help the concentration of nutrients on the selected bunches. Moreover, by significantly lowering the yield per hectare, we improve the aeration and final health of the grapes and the consequent complete phenolic ripening. Harvesting is carried out strictly by hand to obtain a selected and intact grape and with the help of open boxes weighing 15 kg.

How we work in the Winery our Etna DOC Wine

We do not make wine with a pre-established recipe or with a standardized model, but we interpret the vintage through targeted choices. We believe that a quality artisan production is only possible after an excellent work in the vineyard and selection. We choose grapes that are balanced, healthy and ripe, avoiding the use of any chemical-physical intervention that alters their nature.

On the same day of the harvest, the grapes are stemmed and then pressed with a pneumatic press at low working pressure. We control the maceration that takes place in thermo regulated steel tanks. We therefore carry out decanting with the help of peristaltic pumps for the soft management of the flows and the absence of possible contamination.

If necessary, ventilated pumping over” is done to increase the yeast metabolism with a slight oxygenation of the must-wine. Fermentation is carried out naturally and without the addition of yeast and the supply of sulfur dioxide is minimal or sometimes completely absent. Malolactic fermentation takes place naturally before bottling by spring.

In the cellar we follow a vinification and aging in steel containers. An exception is the Neromagno Etna Rosso D.O.C. For its production, 2nd and 3rd passage tonneau (barrels) are used for 12 months of refinement. The intent is not to “disguise” the typicality of Etna Doc wine but to make the typical tannin of nerello mascalese softer, more complete and structured. We do not carry out any filtering or clarification, but we favor the deposit of the fine lees before bottling with the help of low temperatures to support the decantation. The cellar has an internal laboratory equipped for oenological analysis. Thanks to it we follow the natural evolution of Etna’s white and red wines with assiduous observation and interpretation until bottling.