The Philosophy of production
In the winemaking process, as few manipulations as possible are applied to preserve the typicity, the quality of the flavors and the genuineness of what the land has transmitted to the grapes.
We believe that producing a wine that reflects the territorial identity, a daily work in the vineyard is essential, and in the cellar with a minimal intervention on the grapes, enhancing the diversity of each individual vineyard.
The Harvest
The harvest is manual in small crates and a further selection is made in the winemaking facility. In the production process we use tanks of different sizes and materials to be able to work on the different peculiarities of our grapes, making parcel and intra-parcel selections and micro-vinifications in order to have a wide palette of different Sangiovese to enhance with the art of blending to create the highest expression of the Podere Terreno.
The winemaking process
The fermentation takes place at a controlled temperature, sulfur dioxide is added only when necessary and the wine is not filtered: the sediments are removed with delicate rackings and the wine rests in our cellar at a controlled temperature to naturally continue the clarification process, before bottling. In the ageing cellar there are vessels of different sizes and materials (tonneaux, truncated-cone Austrian oak vats and concrete vats). In this way we can exploit the different properties of each container to enhance the peculiarities of the wine according to the grape and therefore the related parcel. In this way, the nuances of Sangiovese are obtained which differ in aromas, structure, finesse, and thanks to the art of blending, contribute to enhance the expressions of the terroir of Podere Terreno wines.
