Form of farming
Awning or pergola from Abruzzo (in the local dialect “la capanne”). Traditional expanded farming form of the territory characterized by a low density of plants per hectare (1,100-1,600), which favors the natural harmony of the expansion and vegetative development of the roots, bunches and leaves. In the "huts" the harvesting and pruning are exclusively manual and closely linked to the winemaker and his small peasant property.
Type of terrain
Deep clayey soils with limestone veins.
Vineyards cultivated at 400-500 m asl
Type of agricultural management
Biodynamic with organic and DEMETER certification. Biodynamic cultivation is important for the microbiological life of the vineyard and fundamental in the spontaneous fermentation of a biodynamic wine. The use of conventional fungicides weaken yeast populations and make spontaneous fermentation very difficult. The originality and uniqueness of biodynamic wine is its link to the place and to the climatic conditions of the year. Biodynamics gives the wine its place of origin, defined by the French as “Terroir” (territoriality).
SPARKLING WINE PECORINO
The ancestral sparkling wine making technique is based on fermentation in the tank blocked at a sugar content (cooling of the must at 6 ° C and 18g / lt of residual sugar) which guarantees, after bottling, the second fermentation without adding sucrose.
The wine referments in the bottle and the maturation of the sparkling wine takes place “sur-lie” or rather on its own yeasts which give a veiled and opaque appearance, in contrast with the brilliance and brightness of the bubbles of conventional sparkling wines.
THE SPARKLING WINE OBTAINED WITH THE "ANCESTRAL TECHNIQUE" IS NOT TO BE CONFUSED WITH THE SPARKLING WINE BRUT NATURE, PAS DOSÉ OR ZERO DOSAGE AS THESE PROVIDE THE ADDITION OF SUCROSE IN REFERMENTATION FOR THE FOAM.
- REFERMENTED WITH ITS MUST
The refermentation in the bottle and the consequent second fermentation takes place thanks to the natural residual sugars present in the wine and does not require the addition of sucrose as in the Charmat and Champenois method.
The ancestral technique is difficult to apply in cold areas where the grapes do not reach a ripeness capable of developing 12.0-12.5% alcohol in the refermentation and where the addition of sucrose is used for this purpose. It is therefore to be considered a sparkling winemaking technique of hot areas based on the harvest of ripe grapes (which have absorbed a lot of energy from the territory) instead of the immature grapes of the other methods (Charmat and Champenois).
SPARKLING WINE characterized by:
- SPONTANEOUS FERMENTATIONS
The vinification relies on the strength and health of the vineyard to obtain large grapes covered with yeasts essential for spontaneous fermentation.
- WITHOUT ADDED SULPHITES (less than 10 Mg-Lt)
Biodynamic sparkling wine has little need for preservatives, its grapes already have all the necessary elements to stabilize and preserve themselves naturally over time.
Spontaneous fermentation cannot be carried out in the presence of sulphites; adding it to grapes or musts in the cellar means eliminating the many families of indigenous yeasts present on the skin which are the fundamental basis of every biodynamic wine. A wine of great complexity needs as many yeasts as possible.
- WITHOUT BLOSSOM WITH BOTTOM
Not carrying out the disgorgement, these wines are cloudy with more pronounced olfactory hints of bread crust linked to a greater presence of yeasts. An immortal bubble in continuous evolution, each bottle is unique and day after day it matures is enhanced and expressed. The best way to best express this sparkling wine is to keep the bottle upright, in order to allow the solid parts to settle. The sparkling wine with bottom fermentation is the genuine transparency of proposing a sparkling wine that has not had any additions:"Only a biodynamic sparkling wine, which, according to the regulations, does not require additions, can be drunk unfiltered".
- NATURAL TARTARIC STABILIZATION
Find small crystals at the bottom of a bottle? They are harmless precipitations of tartrates and mean that the wine "has felt the cold".
Physical (refrigeration) and chemical treatments are not allowed in biodynamics. The winter cold and the weather naturally stabilize the wine.
The conventional tartaric stabilization technique, which involves refrigerating the wine at -5 / -6 ° C for 6/7 days, leads to considerable energy consumption with the sole purpose of avoiding the presence of a few milligrams of harmless tartrate crystals in the wine.
Color: pale straw, impenetrable to the eye due to its natural turbidity. Fine and persistent perlage.
On the nose: fruity and citrus notes emerge, with a vague memory of yeasts.
In the mouth: decisive freshness and a long and convincing finish with a pleasant flavor.
Elaborate first courses, white meats, fish and shellfish.
6-8 ° C
It really depends on personal taste. You can pour the wine into the glass slowly so as not to cloud it or put the yeasts in suspension by turning the bottle upside down. However, it is important to use the “base” which is the part that gives depth, thickness and distinctiveness to the wine (terroir and grape variety).