The wine cellar of Fattoria Nannì is well summarised by looking at the pictures taken inside, which describe the production process aimed at preserving and maintaining the organoleptic profile of the grape juice to be fermented into wine.
Once the grapes have reached ideal ripeness for winemaking, they are harvested by hand into perforated Bins containing about 200 kg of fruit, arranged on average in three layers. At the end of the day, the Bins stored cool in the cellar are transported inside the cold room and cooled overnight to a temperature of about 3 to 5 degrees Celsius.
The morning after the harvest, whole bunches of grapes are placed in the press, in a modified atmosphere with food-grade nitrogen, by conveyor belt: the resulting must is extracted at a maximum pressure of 1.5 bar. During the pressing cycle, the must is instantly and automatically racked into the winemaking tanks. The must obtained at the end of the process has a temperature of about 10 degrees centigrade. It is left to rest overnight at the same temperature: the next morning it is decanted again to remove the coarse lees settled overnight.
At this point, we start the alcoholic fermentation conducted by the native yeasts present on the bloom of our grapes. The fermentation will last approximately 22/29 days following mainly three temperature steps: up to 4 alcohol content the temperature is 18/20 °C; from 4 to 10 alcohol content the temperature is 14/16 °C; and from 10 alcohol content to the end of fermentation – that is to the total consumption of fermentable sugars – the temperature is 20/22 °C.
Once the fermentation is finished, the resulting wine is racked again and will be kept maturing with its yeasts, shaking the mass weekly for about 3/6 months in the case of Arsicci, and for about 18/24 in the case of Origini. Based on the vintage and Roberto Cantori’s organoleptic sensations, the timing of bottling will then be decided.
Arsicci is bottled from February to April of the year following the harvest.
Origini is bottled from January of the second year after the harvest, at least 18 months after harvest.
Fattoria Nannì is the origin of #ORIGINI, Verdicchio superiore dei Castelli di Jesi – Apiro (Arsicci), Macerata.
All strictly Made in Le Marche.
CREDITS: illustrations by francesca ballarini @ioenina
Cantori Roberto Winery, operational headquarters Winery and Vineyards.
Contrada Arsicci, Apiro (MC) 62021. Sede legal office in via Macerata, 5 Montefano (MC) | VAT NUMBER: 01908630435 / C.F. CNTRRT83E04H211Z