The name is in honor of Giuseppe Tudino’ father, family dedicated to agricolture in the village of Ripa for generations, who passed away prematurely while we were working on this project.
Healthy grapes are the only ingredient here. Once hand harvested in small containers (12 Kg) grapes are brought to the cellar, destemmed and pressed. Fermentations start spontaneously and usually takes place in stainless steel tanks. We believe that the grapes must be destemmed and pressed asap, so we organize our harvest in a way that we can collect and press the grapes of every single day of work. Every evening during harvest the cellar is always clean and we are able to press our grapes within few hours from the collection.
The estate doesn’t add yeasts outside those present in the grape skin and doesn’t control the temperatures, refusing any chemical agent during vinification, except for a minimum of sulfur. Agricolavinica’s wines are also neither filtered nor clarified as both operations affect the vineyard’s pure expression.