Organic certified 35 ha, cultivated according to biodynamic method: vineyards, wood, arable land, olive grove and natural truffle-ground. That's the Fongoli farm.
We have always paid attention on environmental condition but during the last 10 years we have chosen a fully - integrated natural method. In the vineyards, for example, we have abandoned the rotating machines in favor of minimum tillage tools and we have started a deepest work on the soil by the use of legumes and other varieties for the green manure to increase the humus. Furthermore, we have reduced the interventions along the rows to promote a constant decrease of land's compaction.
The vineyards are alternated with autochthone tall trees and spontaneous herbs. They grow up until the natural florescence to become in a second phase fructiferous: that’s how we increase the biodiversity.
The vineyards are protected with copper sulfate and sulfur dust according to the VinNatur's procedure guidelines.
The olive grove is fenced off to allow the animals, horses and goats, to live in and eat the weeds: in that way the biodiversity increases and the interventions decreases. The land is fertilized though the green manure.
The company is organic certify from the CCPB (certification attached) and all the wines bring the symbol back on the labels.
We only use our grapes. The central position of the cellar and the close positions of the vineyards are the main advantages of our vinification without added sulphurous thanks to harvest's controlled low-times according to the cellar's needs.
We don't work following vinification's guidelines because we pay attention to seasons and new techniques for better wines.
The vinifications are completely traditional - made according to family techniques and enological traditions awareness. We want only the smell of the grapes in our wines and we want they reflex the tradition and the typicality of our land.
We work only with indigenous yeast, no clarifications and no filtration at all. Most of our wines are vinificated, aged and bottled without sulphur added or enological product, to the other we add only a little bit of sulphur.
We never do the vinification in reduction because an aware vinification uses the oxigen according to the wines and the vintages. The Montefalco Sagrantino DOCG and the Montefalco Rosso DOC are produced in a traditional way: fermentation on steel vats or anphora or open vats and aged in old Oak slavonian barrels.
In 2017, we have definitively abandoned any filtration for the wines, actually they are naturally fining with oxigenations, racking, lees contact and pour off according to the moon periods.