Podere Orto

Cantina e Vini

Density without weight.

A wine must reveal the quality of a place, and must reflect its vintage: grapes harvested when fully ripe, rigorously selected to remove those whose health and ripeness leave something to be desired, low yields per hectare, quality genetic material and fermentation with indigenous yeasts. The grapes become a means to express the interaction between soil, microclimate and grower.

Since 2007, we have been practising biodynamic agriculture, and our organic farming methods are ICEA certified: our vines are grown without the use of chemicals, in a soil nourished with green manure and sprayed with biodynamic preparations. Weed control and most of the processes in the vineyard are carried out by hand. The grapes are harvested by hand into small 20 kg crates, between the start of September for the earlier varieties and the end of October for the later varieties. The wine is fermented without the use of additives and bottled without filtering, with the addition of sulphur dioxide if required. It is aged from a minimum of 18 months for white wines and 3 – 4 years for the reds (between the wine cellar and the bottle). During vinification and aging in the wine cellar, we use neutral recipients with low porosity that can guarantee moderate contact with oxygen, in an attempt to emphasise the relationship between the vine and the land and to highlight the authentic nature of our wine, with no mediation between the grape and the bouquet formed. Although the wines share a number of fresh, clean, authentic characteristics, they differ from one harvest to the next; no two vintages are alike, and – just like people – each one has a different story to tell.

Biodynamic agriculture allows us to preserve the earth, reducing intervention to a minimum with the aim of harvesting healthy grapes in perfect conditions for winemaking. We take care of the plants one by one, trying to allow them to develop the right defences to tackle adversity, and therefore treating each possible disease as the sign of a malaise that must be allowed to express itself through to its natural, logical departure, by integrating issues into the environment where they emerge.

Observation is the key to keeping the vine healthy, guiding us in the difficult task of understanding its strengths and weaknesses in order to make the right decisions. Intervention is reduced to a minimum: dynamic preparations are used, and the vines are treated, only when necessary, with homeopathic quantities of copper and sulphur. The forces of the spirit transform the world.

- Lazio IGP Bianco

Procanico and other autochthonous varieties. Direct pressing of the grapes and alcoholic fermentation of the first-pressing must in steel fermenting vats. 12 months in steel vats, 12 months in the bottle.

- Lazio IGP Moscato Bianco

Moscato Bianco. Direct pressing of the grapes and alcoholic fermentation of the first-pressing must in steel fermenting vats. 12 months in steel vats, 12 months in the bottle.

- Amai, Lazio IGP Rosato

Procanico, Sangiovese and other autochthonous varieties. for the red grape varieties: grapes partially destemmed; alcoholic fermentation takes place in 10 q tubs, plunged down three times a day by hand. For the white grape varieties: direct pressing of the grapes and alcoholic fermentation of the first-pressing must in steel fermenting vats. The masses are assembled after malolactic fermentation, which takes place in the spring after the harvest. 12 months between fibreglass tanks and steel vats. 12 months in the bottle.

- Lazio IGP Rosso

Grechetto Rosso, Sangiovese, Ciliegiolo and other autochthonous varieties. Grapes partially destemmed, alcoholic fermentation in 10 q tubs, plunged down three times a day by hand. 24 months in fibreglass tanks. 12 months in the bottle.