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Montagna Grande

600-montagnagrande
The farm

My vineyard is situated close to Trapani at the foothills of Montagna Grande, 400 meters above sea level. A territory charactarized by infinate landscapes of agricultural activity, and by the prolonged lack of the presence of man. 2 of my 9 hectares are farmed as vineyards, espalier trained and pruned using the Guyot method, of the variety Nero d' Avola.

In this moment we are diversifying the varieties of the grapes cultivated: Grillo, Catarratto and Perricone are some of the varieties that will be planted in the next few years, a careful analisys of local viticulture has brought me to decide that the future plants will consist completeley of autoctonous varieties.

I don’t “Force” the plants with chemical fertilizer, but rather I try to find the ground´s “fertility”, by allowing its microorganisms and minerals to “move” freely to feed the plant’s roots. The management of a vineyard which aims at the quality in production cannot be detached from a constant, exact and regular process of optimization of the connection between the organic life and productivity. This completely represents my idea of production, which is respectful of the environment and the territory without falling into an exasperate theorization of farming practices which cannot sustain themselves in a globalized economy.

The vineyard
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The vineyard was planted in the year of 1998. Our vines produce lightly and have just enogh foilage to be able to satisfy the nutritive needs of the plant and fruit.

We use solely organic fertilizer, "compost" generated from the decomposed vine cuttings and animal manure of safe origin.

Just like anyone else we certainly have to defend ourselves from the most common agressors of the grapevine, for example molds like peronosporacae (downy mildew, powdery mildew),and even in this we allways proceed with the greatest possible respect for the enviroment.

The Wines

L'approdo



Nero d'Avola

Sensory Profile of the wine

The wine has a saturated ruby color, the fragrance is very caracteristic, of particular intensity and complexity. It is caracterised by an elevated perception of fruityness, cherry, strawberry and mature fruits; followed by notes of black pepper fresh vegetables and spices. with light balsamic notes accompanied by wallnut husk.

The flavor of the wine is of elevated structure, a good balance between the alcoholic and acidic components, the tannic impact is not agressive however intense which gives the wine an enjoyable duration of flavor. The permanence of the aromatic perception is high.

data sheet

Derive



Grillo

Sensory Profile of the wine

The wine presents an intense yellow color with greenish reflections, one can sense an elevated intensity of aroma, emanating notes of citrus, such as grapefruit accompanied by spiced vegetables and white flowers. to these one can add notes of passionfruit; the flavor results with a rich and elevated structure and has a good balance between the sensations of alcohol and acidity; otherwise often resulting particularly full-bodied, the aroma is highly persistent.

data sheet

U’mmarì



Late harvest (sweet)


Sensory Profile of the wine

The grapevine is the same as the dry version. The bunches are tied up and left on the vine until late October. At the time of harvest the sugar content was 34%. In this case there is no malolactic fermentation in order to maintain the wine's acidity. There is no aging in wooden barrels. The wine is left to mature in stainless steel tanks for 12 months and is then bottled and left to sit for another 12 months before being commercialized./br>Alcohol content: 14%Serving Suggestions: perfect with semi-aged cheeses. Pairs well with dark chocolate. An excellent accompaniment for all desserts.


data sheet

Legni



Catarratto


Sensory Profile of the wine

Straw yellow in color with hints of gold. Complex in smell, it is of strong intensity caracterized by citrus and floral notes. The taste is complex and well structured, highly aromatic with a touch of vanilla. A slightly bitter final note completes the experience.

data sheet


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