Umbria - Protected Geographical Indication Red

For the production of RossoSpina, we use mainly Montepulciano grapes, with the addition of Nebbiolo, sourced from our vineyards situated around the village of Spina, on steeply sloping hills with loamy-clay soil rich in limestone.We have resumed cultivating the vineyards using the low Guyot pruning system, which allows us to achieve a taller canopy, thereby providing the vines with a larger active leaf area and resulting in better quality grapes.During the harvest, we pick the grapes by hand; they are carefully placed in small baskets and immediately transported to the winery, ensuring they arrive perfectly intact.Without delay, they are destemmed and gently crushed, then left to ferment in temperature-controlled stainless steel tanks (25–28°C). Racking takes place once alcoholic fermentation is complete.In December, once malolactic fermentation is complete, the wine is transferred to small, medium-toasted oak barrels of varying ages, where it is left to mature for a year. This is followed by bottling and a few months of ageing.

Umbria Protected Geographical Indication Red

For the production of Polimante, we use mainly Merlot grapes, with the addition of Umbrian Gamay, sourced from our vineyards situated around the village of Spina, on steeply sloping hills with loamy-clay soil rich in limestone.We have resumed cultivating the vineyards using the low Guyot pruning system, which allows us to achieve a higher canopy, thereby benefiting the vines with a larger active leaf area and resulting in better grape quality.During the harvest, we pick the grapes by hand; they are carefully placed in small baskets and immediately transported to the winery, ensuring they arrive perfectly intact.Without delay, they are destemmed and gently crushed, then left to ferment in temperature-controlled stainless steel tanks (25–28°C). Racking takes place once alcoholic fermentation has finished.In December, once malolactic fermentation is complete, the wine is transferred to small, medium-toasted oak barrels of varying ages, where it is left to mature for a year. This is followed by bottling and a few months of ageing.

Umbria – Protected Geographical Indication Red

It is made from a grape variety that has become rare in Umbria, Nebbiolo, although it has been present in our region for a long time. Nebbiolo was brought to Umbria by officials of the Kingdom of Savoy during the unification of Italy, with the aim of enhancing our region’s wine heritage, whose rolling hills could bring out the best in its character. By the end of the 19th century, this noble grape was also being cultivated on my ancestors’ estate. Through patient restoration work in the vineyard, combined with greater expertise in the cellar, A Fortiori was born: an elegant wine with a strong sense of place.We have resumed cultivating the Nebbiolo vineyards using the low Guyot pruning system, which allows us to have a larger active leaf area and obtain better quality grapes. Fermentation of the destemmed and crushed grapes takes place in temperature-controlled stainless steel vats (26–28°C); once alcoholic fermentation is complete, and after malolactic fermentation has finished, the wine is transferred to oak casks of varying sizes, where it is left to mature for a year. This is followed by bottling and at least 12 months of ageing.

Umbria - Indicazione Geografica Protetta Merlot

Per la produzione del Merlato utilizziamo esclusivamente uve Merlot, provenienti dai nostri vigneti situati intorno al paese Spina, su colline di buona pendenza con terreno franco argilloso ricco di calcare.Abbiamo ripreso a coltivare i vigneti con il sitema della potatura a guyot basso, che ci permette di avere una più alta parete, avvantaggiando così le viti con una più ampia superficie fogliare attiva ed ottenere una migliore qualità delle uve.In vendemmia raccogliamo le uve a mano; con cura vengono disposte in piccoli cesti e subito trasportate in cantina, in modo da giungervi perfettamente integre.Senza attesa vengono diraspate e pigiate in maniera soffice ed avviate a fermentare in vasche di acciao inox termocondizionate (25-28°C).Dopo pochi giorni di macerazione il mosto/vino viene separato dalle vinacce e lasciato terminare la fermentazione alcoolica a basse temperature, così da esaltare gli aromi del frutto da cui proviene.Segue nel mese di novembre la fermentazione malolattica.Il Merlato esprime le sue migliori caratteristiche di vino fruttato e profumato nei primi anni di vita.

Umbria - Protected Geographical Indication White

 To produce Eburneo, we use Grechetto grapes, both the classic variety and the Grechetto di Todi variety, as well as Trebbiano Spoletino and Malvasia Bianca di Candia.The grapes come from vineyards around the village of Spina, on steeply sloping hills with loamy-clay soil rich in limestone.We have resumed cultivating the vineyards using the low Guyot pruning system, which allows us to achieve a higher canopy, thereby providing the vines with a larger active leaf area and resulting in better grape quality.During the harvest, each type of grape is picked and vinified separately, as each variety has a different optimal ripening time. The hand-picked grapes are immediately transported to the winery to ensure they arrive perfectly intact. Without delay, they are destemmed and gently crushed. The must is immediately separated from the skins and left to ferment at a low temperature in temperature-controlled stainless steel tanks (14–17°C). Eburneo is bottled the following spring and released onto the market after a short period of ageing.

Umbria - Protected Geographical Indication Red

 For the production of Cimaàlta, we use Montepulciano and Merlot grapes, in varying proportions depending on the vintage, sourced from our vineyards situated around the village of Spina, on steeply sloping hills with loamy-clay soil rich in limestone and silt. The vines are trained using the low Guyot pruning system, which gives the vines a larger active leaf area and results in better quality grapes. At harvest time, each grape variety is picked by hand and vinified separately, as they reach optimum ripeness at different times. The grapes, after destemming and crushing, are transferred for fermentation in temperature-controlled stainless steel tanks (25–28°C). After a few days of maceration, the must/wine is separated from the pomace and left to complete alcoholic fermentation at lower temperatures, so as to preserve the fruit’s natural aromas. Malolactic fermentation follows in November. The wines are then blended in winter in stainless steel tanks to produce Cimaàalta; it is bottled in spring and released onto the market after a short period of ageing. Cimaàalta expresses its best characteristics as a fruity wine in its early years; it is recommended as a wine to accompany the whole meal.