2018 has been a very important year for us, both for our family and business.
We have crowned our sentimental story through our wedding in August. The party in the vineyard was great, with lots of friends, relatives and good food. With enthusiasm we dived deeper with our hands and feet "in the must" of our winery adventure.
This year we have renovated the Massimi Berucci family's historical cellar and are calling it "Cantina Berucci Montecchi"; giving continuity to the past and present. We have brought in concrete tanks, both plain and coated with fiberglass, a brand new, 10 hl Paucha barrel to host future "L'Onda" wines and a TAVA amphora. All this in addition to our old faithful wooden vats and the last but not the least squad of 54l carboys 😉(ed note: I have no idea what that means.)
The 2017-18 season has not be a good one for viticulture. In Springtime with had a late frost, fortunately with limited damage. Rain and high humidity lasted all Summer, promoting the outbreak of downey mildew that accompanied us through the season. The result has been very bad. We have lost most of the Cesanese grapes in Casalotto vineyard, whereas we the damage was limited at Mola da Piedi (the strength of the small), Colli Santi where the alberello vines are planted in a way that helps against fungal diseases, and Sterparo Lungo, Paliano, which has a good exposition of the "sunny side". In the end, the harvest of Cesanese di Affile grapes has not been great, whereas the Passerina del Frusinate one has been satisfying.
At the arrival of the grapes in the winery we used dry ice (CO2) to prevent oxidative processes in the grapes. The result of using plain concrete tanks has been great: spontaneous fermentation started in 24 hours and finished in 10 days time, with a regular trend in sugar degradation and constant temperatures. Passerina was left macerate on its skins for 36 hours, then pressed and left to ferment inside a concrete tank. Cesanese grapes were handled in different ways according to their final destination. Mola da Piedi were crushed whole-cluster by foot by Maria and Geminiano, then left to ferment in wooden vats and amphora, with aging in amphora and 54t carboys. The Rosso has followed both fermentation and aging inside concrete tank.
Because of this challenging vintage, this year there will be no L'Onda 2018. We are going to make a blend with part of the wine for L'Onda 2017, a super wine, in order to increase the Rosso according to our commercial needs and to ameliorate its organoleptic properties.
In spite of the bad season, we have tried micro-vinifications on white grapes from the Mola da Piedi vineyard. We pressed them at whole cluster, then fermentation and aging inside 54t carboys, "a little poetry" of wine 😊
As a matter of fact, we have behaved as wine artisans. We have guarded and defended our vineyards so that they could produce as best they could. The application of homeopathic remedies helped us not to rustle with excessive doses of copper and sulfur, using them when and where necessary in little quantities.
We have made grapes into wine with attention, respect and passion, without adding any commercial yeast, sulfite or other adjuvants. We have decanted the wine following the moon calendar and so on according to our ethic: "If the process is good the result will be the same".