THE VINEYARD
Nowadays the vineyard has an extent of about 16 hectares entirely covered by qualitative grape varietals what Ciliegiolo, Sangiovese, Montepulciano, Merlot, Cabernet Sauvignon, regarding red wines, and Viognier, Chardonnay, Malvasia, Trebbiano about white varieties. We can boast a quality wine-producing, with average yields ranging from 50 to 70 q.li per hectare, due to the particular south exposure, in the Municipality of San Gemini and thanks to the unique microclimate in the vineyard. A fortunate microclimate as the sum of factors associated with sun exposure, light, air, ventilation and rain is favourable to the vine, and as a result of this well-balanced harmony it produces fruits able to obtain wines of character, true interpreters of the territory and its peculiarities.
Tacconi-Vallantica Ottelio, reflecting the choice of few farms in Umbria, has pointed on the typical characteristics of grape varieties, such as Ciliegiolo and Grechetto, adding even international varieties like Merlot, Cabernet Sauvignon and Chardonnay.
In fact, some grape varieties in process of extinction due to a lack of specific research and outclassed by international varieties, have been recovered, regaining possession of value they had in the past to express the characteristics of the territory.
The soil management, nutrition and control of adversity occur only under the rules of integrated farming, and then production rules provided by competent authorities.
The in-herbing between the rows of vines and an extending weaving aimed at the sandy one, the exposure of vines at noon make the characterization of the products possible, conferring them a strong, distinct mark and personality.
Vineyards are constantly supervised and monitored in order to supplement all techniques and all knowledge useful for a rational management of the implants, starting with winter pruning, basic premise for a good harvest, followed by green pruning, such as early defoliation and cluster thinning, reaching perfection through manual intervention, especially for the oldest grape varieties such as Ciliegiolo, with over fifty years of age .
In particular the application of certain agricultural practices by now been lost, as the early defoliation before blooming results in size reduction of the berry and increases the anthocyanins and polyphenols responsible for the color and aroma of wine.
Among others, Prof. Alberto Paliotti, Professor of Viticulture and Oenology at the Faculty of Agriculture of the University of Perugia, by a 2-year experimentation has confirmed the veracity of agronomic practice aforementioned.
Likewise the classic defoliation carried out during the berry ripening allows both an increase of anthocyanins and polyphenols and a decrease of onset of diseases like powdery mildew and gray mold.
