Ametistas Grechetto Umbria IGP
Farm Mani di Luna
50% of the grapes are harvested in the second week of September and are pressed on vertical press in
whole cluster, while the other 50% is harvested in early October, de-stemmed by hand and macerated on the skins for 3-6 days. Fermentation with indigenous yeasts (spontaneous) without temperature control of small stainless steel tanks for 2-3 weeks.
Aging on lees for 8-9 months with repeated batonnage. Racking and bottling in days of fruits and waning moon (according to the lunar calendar biodynamic), with clear skies and clear (high atmospheric pressure). Bottled to fall in June
the year following the harvest without any clarification and filtration. Stop in bottles for 5-6 months in the cellar before being marketed.
Ametistas Grechetto Umbria IGP
Vine: Grechetto 100%
Production area: the town of Torgiano (Perugia) between 200 and 300 m.s.l.m. area formerly cultivated by the Etruscans
soil and climatic conditions: in the highest parts the subsoil consists of alternations of sandstone and marl and bottom of ancient lake and river sediments (Lake Tiberinum), ground coarse infertile sandy-loam texture with high percentages of limestone and rich in minerals
Vineyard vines of 30-40 years reared pruning palm (ancient form of cultivation Umbra) of Barter Vigna (steep and partly terraced) and Casale Vigna yield per hectare of grapes: less than 50 q.li given the age advanced vineyard
conducting technique: Organic and Biodynamic treatments with copper, sulfur, propolis and herbal teas of herbs (horsetail, yarrow, chamomile, dandelion and nettle), always grassed land with green manure legumes and other species in alternating rows, use of two cornoletame times a year and biodynamic compost from cow manure and vegetable waste if necessary
Harvest: manual in boxes of 18 kg for the 50% of the grapes the second week of September and 50% in early October.
Vinification: the grapes harvested in September are pressed whole cluster of vertical press, while the grapes harvested in October are de-stemmed by hand and are macerated on the skins for 3-6 days. Fermentation with indigenous yeasts (spontaneous) without temperature control of small stainless steel tanks for 2-3 weeks. Aging on lees for 8-9 months with repeated batonnage. Racking and bottling in days of fruits and waning moon (according to the lunar calendar biodynamic), with clear skies and clear (high atmospheric pressure). Bottled to fall in June of the year following the harvest without any clarification and filtration. Stop in bottles for 5-6 months in the cellar before being marketed.
Technical data: 13.5% alcohol, pH 3.05, about 60 mg / l total SO2
Rating: intense golden yellow color veiled, complex aromas of candied orange, herbs
the Mediterranean scrub, wildflowers, honey and beeswax, tangy taste good
structure due to the strong presence of tannins typical of the grape skins
Our artisanal wine-making methods require close physical contact with the raw material, the grapes; through the hands and respecting the lunar cycles assecondiamo processing grapes into wine.
The grapes are harvested by hand in 15 kg boxes carrying out a careful selection in the vineyard. Most of the grapes are de-stemmed by hand so as to make the operation more soft and delicate than that performed with the machine. Then we dance in an atmosphere of celebration on the grapes to convey the right energy to the fermenting must and do it spontaneously. After various experiments, in fact, we found that the crushing with his feet, combined with manual de-stemming, is the best method to preserve and enhance the quality of the starting grapes. Our white wines are partly macerated briefly on the skins and partly pressed very softly whole bunches of vertical wooden presses.
We use only the natural yeasts present on the skins, using the "pie de cuve" method to avoid uncontrolled fermentation. Once the must has become wine is poured into days of fruits follow the lunar calendar and runs all winter on its lees which are reported in the suspension of weekly lees stirring in order to ensure greater stability and prosperity to the wines.
The bottling is preceded by just pouring, dictated by time and constellations, acts to illimpidire the wine, without performing any type of clarification or filtration. Just in case it was not possible illimpidire wine course we filter the wine with very wide coarse filtrations filters not to lose the volume and characteristics of the body dates from prolonged contact with the lees.
We add only small amounts of sulfites without adding any other wine chemical.
Wines dwell in vitrified concrete tanks and stainless steel. We are also experimenting with small earthenware jars, which in future will be used in case we liked the results achieved.
We use in the refining of quartz crystals of different species depending on the wine to refine the smells and give a particular energy characteristic to the product (or so we like to think).
Vinified bearing in mind that the key to producing quality wines is the passion, love and attentive care that we give to the wines, considering them a bit like our children.