Maceratum Trebbiano Fongoli 2019
Maceratum Trebbiano Fongoli 2019
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Maceratum Trebbiano Fongoli 2019

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Maceratum Trebbiano Fongoli 2018 is harvested manually from the first half of October. The terrain is uphill with a medium mixture of clayey soil, facing south. The vineyards are cultivated with biodynamic techniques, only copper, sulfur and biodynamic preparations for defense. Processing to increase the humus through green manure and biodynamic preparations for soils. No synthetic chemicals are used. The wine is obtained from the spontaneous fermentation of only Trebbiano Spoletino grapes. During fermentation the skins are maintained and oxygenations are carried out by manual sinking of the cap. The wine thus obtained evolves for another 2 months in contact with the lees and three months, becoming clear and maturing thanks to decantations and aerations.

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Montefalco vineyards

The farm has an area of about 35 hectares of vineyards, woods, arable land, olive grove and natural truffle ground. The entire surface is cultivated with biodynamic methods and is fully certified organic.

The land has always been cultivated with particular attention to the environment, but for the past ten years Fongoli has started a radical and constant approach to the world of integral nature, thus abandoning all rotary tillage tools, replacing them with traditional tools. trawling. They have replaced the mechanical weeding with milling machine with a double disc weeding, reducing and optimizing the number of passages on the rows to reduce the compaction of the soil and reduce interventions.

The vineyards are alternated with native high-trunk essences to increase biodiversity. The vineyards are protected with copper sulphate and self-produced lime and sulfur in powder mine or wettable, used according to the VinNatur production disciplinary which foresees a very limited use of both sulfur and copper.

The olive grove is fenced and inside there are horses and goats to manage weeds and increase their biodiversity and reduce interventions. No soil is fertilized except with green manure.

The wines are produced using only the company's grapes, the central position of the winery compared to the vineyards that make up a single body represents one of the main advantages of the winemaking technique. The collection times and the possibility of managing the harvest based on the needs of the cellar guarantee the possibility of making wine in the absence of added sulfur.

The vinification is based on techniques and enological knowledge by now acquired and relative only to the vineyards and grapes of the territory, supplemented by artisan intuition. The production is based on the history of the company and the territory it represents, with consistency towards a nearly centenary winemaking tradition but with attention to current winemaking techniques and styles.

Montefalco Sagrantino DOCG and Montefalco Rosso DOC are traditionally produced with fermentations in steel or amphora or open and aged vats in old wood.

The whites are produced with attention to oxidation and respect for the aromas typical of the individual vines, absolutely all with autochthonous yeasts from the grapes.
With the 2017 vintage, the winery has also abandoned the filtration of white wines, which come as reds naturally clarified with decantations and oxygenations according to the phases of the moon.

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