Alberello Fonterenza 2020
"The Alberello training system has always given us an idea of freedom and respect for the plant; this wine is a bit of a testament to our relationship with nature and viticulture.
After thirteen vintages with amazing results, we decided to highlight them with a wine of its own."
Alberello comes from a small Sangiovese vineyard that covers just 0.5 hectares.
The form of cultivation chosen is the alberello system precisely because of the desire to give space to the expression of this small vineyard and also emphasize it in the context of all the appellations in the territory.The Alberello vineyard is facing east/northeast, on marl with the presence of quartz. It was planted in 2005 with a selection of three sangiovese clones.
Fermentation is carried out exclusively by indigenous yeasts and aging is instead carried out in large oak and cement barrels for a period of 24 to 30 months
Fonterenza-Soc. Agr. Francesca e Margherita Padovani
"Fonterenza was our vacation home, the place where we got to know nature. The place where our bond with Montalcino and the countryside was born..."
The winery's goal is to follow natural rhythms, respecting the environment, so that the wines are able to best capture the unique characteristics of this land and climate.
The vineyards are located in Montalcino, especially in the southeastern part of the town at Poggio San Polo, and on Mount Amiata. Vineyard management follows the principles of natural viticulture. Agricultural gestures such as pruning, processing and treatments are carried out following lunar and planetary phases.
All practices in the vineyards are carried out entirely by hand, and only sulfur and copper in low dosages are used for treatments, alternating with natural anti-oids and anti-peronosporics-assisted by propolis, infusions, macerates and herbal teas of different essences.
When the grapes arrive at the winery, they are destemmed and vinified in different containers, depending on the plot they come from and the type of wine they are destined for. Since 2016, plots are also selected to be destemmed by hand. Different winemaking techniques are then used: pumping over, delestage, manual punching down, and submerged cap maceration.
For the fermentation of Brunello, Rosso di Montalcino and Alberello, truncated oak vats, ten-quart mastelloni, and concrete tanks are used. The grapes ferment spontaneously without temperature control and without the addition of oenological products or chemical/physical treatments; all this is done to preserve the characteristics of the vintage and to express the terroir to the fullest.Oak vats (18-50 hl), oak barrels (11-35 hl) and cement vats of various sizes are used for aging the wines.