Spontaneous fermentation with indigenous yeasts, traditional manual winemaking and subsequent aging for 12 months in oak tonneaux create a deep, structured and authentic wine, capable of expressing its Umbrian origins while developing remarkable complexity and balance.

Technical Details

• Grape Varieties: Sangiovese, Merlot and other native grape varieties
• Area: Colli Martani, Todi, Umbria, Italy
• Harvest: Hand-picked into crates
• Fermentation: Spontaneous fermentation with indigenous yeasts in open vats
• Skin Contact: 10 days with two manual punch-downs per day
• Pressing: Traditional manual screw press
• Malolactic Fermentation: In stainless steel
• Aging: 12 months in oak tonneaux
• Filtration: Unfiltered
• Fining: Unfined

Traditional Artisanal Winemaking

The production of Mestaia La Ciuca follows a deliberately simple, low-intervention approach designed to respect the grapes and their natural evolution.

The grapes are harvested by hand into crates, then crushed and destemmed. Alcoholic fermentation begins spontaneously thanks to the indigenous yeasts naturally present on the grapes and takes place in open vats without temperature control.

The must remains in contact with the skins for approximately 10 days. During this period, two manual punch-downs are carried out each day, encouraging the natural extraction of colour, aromas and structural components from the skins.

Racking is also performed manually, without the use of pumps, while the grape skins are pressed using a traditional manual screw press.

After malolactic fermentation in stainless steel, the wine is transferred to oak tonneaux, where it slowly matures for 12 months. This period in oak helps harmonise the wine’s structure, adding softness, depth and greater aromatic complexity.

An Authentic, Unfiltered and Unfined Wine

Mestaia La Ciuca is bottled without filtration or fining, preserving as much as possible of the wine’s original character and natural integrity.

The possible presence of natural sediment at the bottom of the bottle is therefore completely normal and reflects the producer’s choice to intervene as little as possible during the winemaking process.

This is a natural red wine for those who appreciate artisanal wines with a distinctive personality, capable of evolving over time while expressing their territory with authenticity.

Food Pairings

The structure and complexity of Mestaia La Ciuca make it an excellent companion to roasted and braised meats, grilled red meats, game and wild boar.

It also pairs beautifully with mature cheeses and traditional Umbrian dishes, particularly rich pasta dishes featuring truffles or mushrooms.

For the best expression of its aromas and structure, serve at approximately 16–18°C (61–64°F).