Spinasanta 2019

Vinification

 The grapes were left in pre-fermentative maceration for
3 days and, once alcoholic fermentation
with only indigenous yeast was complete, post-fermentation maceration
was carried out for approximately 2 months including spontaneous malolactic fermentation. Once racked,
the wine remained on the fine lees with continuous
batonnage until June, after which it was put on clean
lees and bottled in September 2020 and has remained in the bottle to this day. Fermentation in 25
hectolitres cement vats. At increasingly longer intervals, on the day of the descending moon of the flowers, a remuage for each individual bottle was performed.

The Vat Room

This is where the magic begins. The natural yeasts on the grape skins transform the juice into wine. The operations in the cellar are totally based on a lunar astronomical calendar and the analytical parameters of must and grapes are not altered; the grapes arrive in a perfectly healthy state and with excellent analytical parameters for ripening.

Low doses of sulphur dioxide are used, just  2 grams per hectolitre. Open pumping-over and manual punching-down throughout the entire alcoholic fermentation phase is carried out.  Nicolo’ gradually lengthens the time of punching-down and pumping-over in post-fermentation maceration until the end of malolactic (which is also spontaneous) fermentation on the skins.

Fermentation and aging in 25 hectolitre non-vitrified cement vats. The cap floating on top prevents the must from breathing. The cap is broken every 4 hours stirring the marc and the fermenting must. During pumping over, the must from the bottom of the vat is poured over and the cap which is gently broken. Fermentation is left according to its natural rhythms. The must falls into concrete vats and is left to rest for at least 12 months.

Biodynamics in the vineyard and cellar is a key vector by which the finished wines express a strong and precise identity of its terroir. Corks are supplied by leading alternative-cork manufacturer Nomacorc. They’re made from renewable polymers derived from sugarcane. They’re also 100% recyclable, with a net zero carbon footprint.

Seasonal Cycles

In Autumn the green manure, which is a mixture of essences that provide structure and vitality to the soil is sowed. The horn manure is dispersed using a copper agricultural spray pump.

In Winter the manual pruning of all vines is carried out. One by one, as each vine needs its own tailor-made trim. The estimated number of buds that each plant can support is calculated, eliminating those in excess, in a guyot pruning method by tying the fruit-bearing vine shoots horizontally.

Before the beginning of spring, the shoots are protected with small doses of pure sulphur. By now the green manure would have finally blossomed.

Weeds that could hinder vine growth are removed with the help of a hoe. Newly emerged leaves are protected from possible fungal attacks with a natural protective mixture and extracted sulphur. Then the soil is sprayed with horsetail infusions.

In Summer the bunches begin to take shape, & the non-fruitful shoots are removed by hand. Shoots are weaved around the highest wire.

Cow horn silica is sprayed into the air for at least three times before the beginning of the harvest.

Grape are finally harvested and selected manually by hand in small crates to avoid damage.

Sicilia DOC

The Sicilia DOC (Denominazione di Origine Controllata) is a designation for wines produced in the region of Sicily, Italy. Established in 2011, Sicilia DOC covers the entire island of Sicily and aims to regulate and promote the quality and authenticity of Sicilian wines.

Under the Sicilia DOC regulations, a wide range of grape varieties are permitted for wine production, reflecting the diverse terroir and grape-growing traditions found across Sicily.

Sicilia DOC wines can be made in various styles, including red, white, rosé, and sparkling. The DOC regulations specify rules regarding grape varieties, yields, winemaking practices, aging requirements, and labeling criteria to ensure quality and authenticity.

Sicilia DOC wines are known for their vibrant flavors, excellent acidity, and distinctive character, often reflecting the island’s warm climate, volcanic soils, and proximity to the Mediterranean Sea.

Overall, Sicilia DOC provides a platform for Sicilian winemakers to showcase the diversity and quality of wines produced on the island, contributing to Sicily’s growing reputation as a significant wine region both domestically and internationally.

Wine

Aromas of red cherries, pine, ash and ripe strawberries.
Full-bodied with powdery yet firm tannins. A bit grippy, but very fine-grained. Smoky and spicy complexity on the
palate, and is complimented by black and nicely ripened red fruit. Ash comes back at the savory finish. Fine-tuned
intensity here.

Food Suggestions

It is best served in large red wine glasses and pairs seamlessly with red meats, medium aged cheeses and salumi.

Ideal serving temperature –  16°C.

Craziness

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