Our agronomic management is made up of specialised technicians, but above all by all those people who believe in our quality project, to which they dedicate themselves with passion and commitment.
The thinning out carried out at veraison, 40-50 days before the harvest, leads us to a further selection of the bunches in order to obtain D.O.C. and I.T.G. wines of excellent quality, both red and white. Il Feuduccio introduced innovative training systems, replacing the traditional ones: the first agronomic interventions for the improvement of the farm were aimed at replacing the existing vineyards trained with canopies, then replanting exclusively rows with the bi-directional and mono-directional spurred cordon system, with a considerable reduction in production compared to the previous training system.
Our agronomic management is made up of specialised technicians, but above all by all those people who believe in our quality project, to which they dedicate themselves with passion and commitment.
The thinning out carried out at veraison, 40-50 days before the harvest, leads us to a further selection of the bunches in order to obtain D.O.C. and I.T.G. wines of excellent quality, both red and white. Il Feuduccio introduced innovative training systems, replacing the traditional ones: the first agronomic interventions for the improvement of the farm were aimed at replacing the existing vineyards trained with canopies, then replanting exclusively rows with the bi-directional and mono-directional spurred cordon system, with a considerable reduction in production compared to the previous training system.
In fact, the number of vines per hectare ranges from 3,630 to 5,000, with a yield varying from 50 to 60 quintals per hectare. The grapes are harvested by hand: the grape pickers remove the bunches of grapes and place them in perforated boxes, taking care not to crush the berries. The boxes full of grapes are transported and, manually, poured onto a sorting belt to complete the quality control.
The processing of the grapes, fermentation of the must, storage and ageing of the wine take place in underground rooms at a level of -14 metres.
The wine is aged in French oak barrels and barriques for a period of between twelve and eighteen months, and the average life of a barrique is three years. Every year they are renewed by 30%.
For bottle ageing, a series of artistic niches have been created; all these rooms are under constant control of temperature, humidity and air exchange.