Growing Conditions
Bombolieri:Here we are situated on a point with high limestone content in the soil, facing the Serra San Bartolo. Here the lands can vary from colours of deep chestnut to white, but the surface’s layer of sand is decisively lower: only 25 cm. Just below this thin layer you will nd solid limestone. In a part of this contrada you will nd more clay-limestone soil, visibly different with more of a presence of white on its surface. It’s here, in the Vigna Strada that this wine is born, oral and straightforward, with highly persistent acidity.
Winemaking
Our work in the vineyards is an endless source of inspiration through observation. In particular, during the last few years, I have not only been focused on the splendid varieties of Frappato di Vittoria and Nero D’Avola, but also on the soil and on the potential of the various districts or contrade of Vittoria and their in uence on the wines.
I have realized that the vineyards play on this game of sand and limestone; presenting themselves in the wines with fresh fruit and silkiness from one side, but also with great acidity and energy on the other. During vini cation, I work to preserve these elements whilst considering every vineyard in the back of my mind. This continuous research has been helpful to identify four vineyards for the SP68 between Santa Teresa, Bastonaca, Spedalotto e Bombolieri, two vineyards for the Frappato, Bastonaca and Fossa di Lupo; and two for the Siccagno, Bombolieri and Fossa di Lupo. The same exploration motivated me to go further, thinking about the concept: one vineyard - one wine. Or better yet, three wines.
Frappato, our long historical variety of Vittoria, to which I am particularly attached to since the beginning of my path, can present itself as delicate, austere, and bloody. In any case, I would like Frappato to be considered as an instrument available to transmit the terroir, and not the sole purpose. Only what we tread, smell, perceive around us every day, goes straight into the wines. That is our purpose.
