<p>Fattoria Mani di Luna was born in 2012 as the joint effort of three long-time friends, Simone, Rocco and Alessandro (Alessandro and Rocco played in a band together for years and Rocco and Simone were classmates in Perugia studying agronomy). Their shared love of nature and <span class="zalup"><span><glossary term="Agriculture" title="78">agriculture</glossary><span>,</span></span></span> coupled with a desire to rejuvenate the soil and vines through <glossary term="Organic" title="746">organic</glossary> and <glossary term="Biodynamic" title="160">biodynamic</glossary> practices, is the driving force behind the project. The vines are <glossary term="Organic Certification" title="260">certified</glossary> <span class="zalup"><span><glossary term="Organic" title="746">organic</glossary><span>,</span></span></span> but the friends make use of <glossary term="Biodynamic" title="160">biodynamic</glossary> preparations, <glossary term="Compost" title="323">composts</glossary> and adhere to the lunar cycles in <glossary term="Viticulture" title="1103">viticulture</glossary> and production. In their eyes, <glossary term="Biodynamic" title="160">biodynamics</glossary> allows for the vineyard to express itself better. The healthy grapes are imprinted with the natural rhythms of a growing season, which prepares them for “good” <span class="zalup"><span><glossary term="Fermentation" title="441">fermentations</glossary><span>.</span></span></span> This allows Simone, Rocco and Alessandro to eschew significant manipulation of the grapes in the winery.</p>
<p>The <glossary term="Estate" title="427">estate</glossary> is composed of 35 <glossary term="Hectare" title="523">hectares</glossary> (7.5 planted to vine) located in <span class="zalup"><span><glossary term="Torgiano" title="1329">Torgiano</glossary><span>,</span></span></span> an area of Italy that can trace its grape growing traditions to the ancient Etruscans. The property that the friends acquired has history in the region. Prior to their revival of the land, it was owned by the famed Lungarotti family. Some of the vines are planted on the flats near the confluence of the Chiascio River with the Tiber. The remainder are on the hills overlooking the winery at an altitude between 200 and 400 meters. The soil is largely composed of <glossary term="Sand" title="909">sand</glossary> with <glossary term="Sandstone" title="910">sandstone</glossary> and <glossary term="Calcareous" title="222">calcareous</glossary> <span class="zalup"><span><glossary term="Marl" title="632">marl</glossary><span>.</span></span></span> The <glossary term="Sand" title="909">sandy</glossary> soil is essential for maintaining low <glossary term="PH" title="783">PH</glossary> and high <glossary term="Acidity" title="71">acidity</glossary> even when the grapes reach higher sugar levels.</p>
<p>Everything is <span class="zalup"><span><glossary term="Hand Harvesting" title="520">harvested by hand</glossary><span>.</span></span></span> Most of the grapes are <glossary term="De-stemming" title="378">destemmed</glossary> by hand to better protect the integrity of the fruit. Keeping with the traditional methods, most of the grapes are <glossary term="Foot-Treading" title="458">foot-tread</glossary> and all the wines see significant <glossary term="Lees" title="590">lees</glossary> contact with regular <span class="zalup"><span><glossary term="Battonage" title="147">bâtonnage</glossary><span>.</span></span></span> Everything is done by hand with great care. <glossary term="Sulfites" title="993">Sulfur</glossary> is only added if it is absolutely necessary. </p>
harvest report07.12.2021
2021: The Longest and Most Difficult Harvest In Mani di Luna's History
<p>The <glossary term="Harvest" title="521">harvest</glossary> was the longest and most difficult yet; we started on September 3rd with the <glossary term="Sangiovese" title="911">Sangiovese</glossary> for the "Rose Osé" and finished on October 12th with the last grapes of <glossary term="Grechetto" title="505">Grechetto</glossary> to do four days of <glossary term="Maceration" title="610">skin contact</glossary> for "Ametistas".</p>
<p>We had to <glossary term="Harvest" title="521">harvest</glossary> by <span class="zalup"><span><glossary term="Pass" title="1144">passes</glossary><span>,</span></span></span> two or even three times in the same vineyard because of the different <glossary term="Maturation" title="639">maturations</glossary> of the grapes caused by the extreme <glossary term="Drought" title="1167">drought</glossary> conditions and the spring <span class="zalup"><span><glossary term="Frost" title="1135">frost</glossary><span>.</span></span></span> Like always we tried to give the maximum effort and love.</p>
<p>The white grapes <span class="zalup"><span>(<glossary term="Trebbiano/Ugni Blanc" title="1043">Trebbianos</glossary><span>,</span></span></span> <glossary term="Malvasia" title="623">Malvasia</glossary> and <glossary term="Grechetto" title="505">Grechetto</glossary>) brought an abundant <glossary term="Yield" title="1129">yield</glossary> with very healthy grapes while the <glossary term="Sangiovese" title="911">Sangiovese</glossary> had a low <glossary term="Yield" title="1129">yield</glossary> because of the spring <glossary term="Frost" title="1135">frost</glossary> which means few bottles of 2021 reds (we are not making "La Cupa" 2021).</p>
<p>A lot of news about three new wines we will release next year or the year after. </p>
<p>A <glossary term="Sangiovese" title="911">Sangiovese</glossary> red, hand <glossary term="De-stemming" title="378">destemmed</glossary> and <glossary term="Foot-Treading" title="458">foot-trod</glossary> then <glossary term="Vinification" title="1104">vinified</glossary> in two <glossary term="Amphora" title="103">terracotta jars</glossary> of 600L with 7-8 months of <span class="zalup"><span><glossary term="Maceration" title="610">skin maceration</glossary><span>.</span></span></span></p>
<p>A white wine of <glossary term="Procanico" title="829">Procanico</glossary> (Trebbiano Toscana), <glossary term="Riesling" title="858">Riesling</glossary> and <glossary term="Grechetto" title="505">Grechetto</glossary> <glossary term="De-stemming" title="378">destemmed</glossary> and <glossary term="Foot-Treading" title="458">foot-trod</glossary> then <glossary term="Vinification" title="1104">vinified</glossary> in two <glossary term="Amphora" title="103">terracotta jars</glossary> of 600L with 7-8 months of <span class="zalup"><span><glossary term="Maceration" title="610">skin maceration</glossary><span>.</span></span></span></p>
<p>A white wine of <glossary term="Grechetto" title="505">Grechetto</glossary> <glossary term="Fermentation" title="441">fermented</glossary> in a 500L Stockinger Austrian <span class="zalup"><span><span>-</span><glossary term="Oak" title="731">oak</glossary> </span></span><span class="zalup"><span><glossary term="Barrel" title="142">barrel</glossary><span>,</span></span></span> not sure if a sparkling or still wine yet but so far it’s great. </p>
<p>Alessandro,</p>
<p><img src="https://louisdressner.com/uploads/images/article//898/c2/e4/c2e43eca02031e79689dcb9a8e6e197b.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/54/22/54228713ec3b0ba470088f5f17b4bba0.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/40/c3/40c3d30abcdb2e3473bb684de592362d.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/b5/7c/b57c0fcffb6d00a0ea126073e06fb07e.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/09/03/0903de98bd9d249dfa27869396335ffb.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/ed/37/ed37481aa98ff5404c9d0a9b0e2c84e4.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/2d/ac/2dacd9366855f70edfc2459309335bb7.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/56/17/56174bcf54dd730def97b8380e786750.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/d9/af/d9af98140456caa928b4cb18c4352c83.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/ac/bf/acbfa69d252a2699a66109466286095d.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/d6/12/d612e19366afb506b7b759634615696b.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/ca/f8/caf81686c9daaab45d5a40ebc5f2d2fe.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/73/a3/73a3cc6701bd54dcc10b38e21de9eb1a.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/d3/ca/d3ca9525cd412688c22af7dc67b1581c.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/de/08/de085303736c59fd4b11c41b5fbc3b5b.jpg" /></p>
<p><strong><u>November 9th, 2020:</u></strong></p>
<p>Good morning Jules, Denyse and Kevin,</p>
<p>We are fine, in good health, picking the olives...only 2000 plants!<br />
The <glossary term="Vintage" title="1109">vintage</glossary> in this crazy year began on September 2nd and ended on September 30th. The quality of grapes was quite good, as always it was hard work but fun! We stomped on the grapes with our feet while listening and playing music as well! </p>
<p>Our big experiment this year was using the <glossary term="Sangiovese" title="911">Sangiovese</glossary> from our La Cupa vineyard in a 600L <glossary term="Tuscany" title="1055">Tuscan</glossary> <span class="zalup"><span><glossary term="Amphora" title="103">terracotta amphora</glossary><span>.</span></span></span> We <glossary term="De-stemming" title="378">destemmed</glossary> by hand, crushed the grapes by foot and it will stay in <glossary term="Amphora" title="103">amphora</glossary> until April 2021 with all the skin and seeds. It's already tasting great. Maybe a new wine?</p>
<p><img src="https://louisdressner.com/uploads/images/article//869/57/f9/57f94e4e686f9f5a9ceb5743b9f6f8e6.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/9e/03/9e03b93505991ed58abc4ac26fc5074e.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/16/f8/16f831f7471500176427e4b238aae17d.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/9f/c5/9fc585ec6716ac1a9d42678c46cc2466.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/00/57/0057af9680816c6ac24de9749a8c958e.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/00/d6/00d66ce0661e9d77c8277b47bc5bc2ca.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/4f/7e/4f7e8678bcf182294869a61c13794236.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/8d/72/8d72a5c8f59902179c2809b13522dc9f.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/12/b5/12b50f92208fa2d5ca3954b4d7eb3b4d.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/06/53/0653389656d20657a4bc76f4f4895b9d.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/e3/46/e346ea33a01c275e2f922c7f2dac6b48.jpg" /></p>
<p>Fattoria Mani di Luna was born in 2012 as the joint effort of three long-time friends, Simone, Rocco and Alessandro (Alessandro and Rocco played in a band together for years and Rocco and Simone were classmates in Perugia studying agronomy). Their shared love of nature and <span class="zalup"><span><glossary term="Agriculture" title="78">agriculture</glossary><span>,</span></span></span> coupled with a desire to rejuvenate the soil and vines through <glossary term="Organic" title="746">organic</glossary> and <glossary term="Biodynamic" title="160">biodynamic</glossary> practices, is the driving force behind the project. The vines are <glossary term="Organic Certification" title="260">certified</glossary> <span class="zalup"><span><glossary term="Organic" title="746">organic</glossary><span>,</span></span></span> but the friends make use of <glossary term="Biodynamic" title="160">biodynamic</glossary> preparations, <glossary term="Compost" title="323">composts</glossary> and adhere to the lunar cycles in <glossary term="Viticulture" title="1103">viticulture</glossary> and production. In their eyes, <glossary term="Biodynamic" title="160">biodynamics</glossary> allows for the vineyard to express itself better. The healthy grapes are imprinted with the natural rhythms of a growing season, which prepares them for “good” <span class="zalup"><span><glossary term="Fermentation" title="441">fermentations</glossary><span>.</span></span></span> This allows Simone, Rocco and Alessandro to eschew significant manipulation of the grapes in the winery.</p>
<p>The <glossary term="Estate" title="427">estate</glossary> is composed of 35 <glossary term="Hectare" title="523">hectares</glossary> (7.5 planted to vine) located in <span class="zalup"><span><glossary term="Torgiano" title="1329">Torgiano</glossary><span>,</span></span></span> an area of Italy that can trace its grape growing traditions to the ancient Etruscans. The property that the friends acquired has history in the region. Prior to their revival of the land, it was owned by the famed Lungarotti family. Some of the vines are planted on the flats near the confluence of the Chiascio River with the Tiber. The remainder are on the hills overlooking the winery at an altitude between 200 and 400 meters. The soil is largely composed of <glossary term="Sand" title="909">sand</glossary> with <glossary term="Sandstone" title="910">sandstone</glossary> and <glossary term="Calcareous" title="222">calcareous</glossary> <span class="zalup"><span><glossary term="Marl" title="632">marl</glossary><span>.</span></span></span> The <glossary term="Sand" title="909">sandy</glossary> soil is essential for maintaining low <glossary term="PH" title="783">PH</glossary> and high <glossary term="Acidity" title="71">acidity</glossary> even when the grapes reach higher sugar levels.</p>
<p>Everything is <span class="zalup"><span><glossary term="Hand Harvesting" title="520">harvested by hand</glossary><span>.</span></span></span> Most of the grapes are <glossary term="De-stemming" title="378">destemmed</glossary> by hand to better protect the integrity of the fruit. Keeping with the traditional methods, most of the grapes are <glossary term="Foot-Treading" title="458">foot-tread</glossary> and all the wines see significant <glossary term="Lees" title="590">lees</glossary> contact with regular <span class="zalup"><span><glossary term="Battonage" title="147">bâtonnage</glossary><span>.</span></span></span> Everything is done by hand with great care. <glossary term="Sulfites" title="993">Sulfur</glossary> is only added if it is absolutely necessary. </p>
<p>The <glossary term="Harvest" title="521">harvest</glossary> was the longest and most difficult yet; we started on September 3rd with the <glossary term="Sangiovese" title="911">Sangiovese</glossary> for the "Rose Osé" and finished on October 12th with the last grapes of <glossary term="Grechetto" title="505">Grechetto</glossary> to do four days of <glossary term="Maceration" title="610">skin contact</glossary> for "Ametistas".</p>
<p>We had to <glossary term="Harvest" title="521">harvest</glossary> by <span class="zalup"><span><glossary term="Pass" title="1144">passes</glossary><span>,</span></span></span> two or even three times in the same vineyard because of the different <glossary term="Maturation" title="639">maturations</glossary> of the grapes caused by the extreme <glossary term="Drought" title="1167">drought</glossary> conditions and the spring <span class="zalup"><span><glossary term="Frost" title="1135">frost</glossary><span>.</span></span></span> Like always we tried to give the maximum effort and love.</p>
<p>The white grapes <span class="zalup"><span>(<glossary term="Trebbiano/Ugni Blanc" title="1043">Trebbianos</glossary><span>,</span></span></span> <glossary term="Malvasia" title="623">Malvasia</glossary> and <glossary term="Grechetto" title="505">Grechetto</glossary>) brought an abundant <glossary term="Yield" title="1129">yield</glossary> with very healthy grapes while the <glossary term="Sangiovese" title="911">Sangiovese</glossary> had a low <glossary term="Yield" title="1129">yield</glossary> because of the spring <glossary term="Frost" title="1135">frost</glossary> which means few bottles of 2021 reds (we are not making "La Cupa" 2021).</p>
<p>A lot of news about three new wines we will release next year or the year after. </p>
<p>A <glossary term="Sangiovese" title="911">Sangiovese</glossary> red, hand <glossary term="De-stemming" title="378">destemmed</glossary> and <glossary term="Foot-Treading" title="458">foot-trod</glossary> then <glossary term="Vinification" title="1104">vinified</glossary> in two <glossary term="Amphora" title="103">terracotta jars</glossary> of 600L with 7-8 months of <span class="zalup"><span><glossary term="Maceration" title="610">skin maceration</glossary><span>.</span></span></span></p>
<p>A white wine of <glossary term="Procanico" title="829">Procanico</glossary> (Trebbiano Toscana), <glossary term="Riesling" title="858">Riesling</glossary> and <glossary term="Grechetto" title="505">Grechetto</glossary> <glossary term="De-stemming" title="378">destemmed</glossary> and <glossary term="Foot-Treading" title="458">foot-trod</glossary> then <glossary term="Vinification" title="1104">vinified</glossary> in two <glossary term="Amphora" title="103">terracotta jars</glossary> of 600L with 7-8 months of <span class="zalup"><span><glossary term="Maceration" title="610">skin maceration</glossary><span>.</span></span></span></p>
<p>A white wine of <glossary term="Grechetto" title="505">Grechetto</glossary> <glossary term="Fermentation" title="441">fermented</glossary> in a 500L Stockinger Austrian <span class="zalup"><span><span>-</span><glossary term="Oak" title="731">oak</glossary> </span></span><span class="zalup"><span><glossary term="Barrel" title="142">barrel</glossary><span>,</span></span></span> not sure if a sparkling or still wine yet but so far it’s great. </p>
<p>Alessandro,</p>
<p><img src="https://louisdressner.com/uploads/images/article//898/c2/e4/c2e43eca02031e79689dcb9a8e6e197b.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/54/22/54228713ec3b0ba470088f5f17b4bba0.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/40/c3/40c3d30abcdb2e3473bb684de592362d.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/b5/7c/b57c0fcffb6d00a0ea126073e06fb07e.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/09/03/0903de98bd9d249dfa27869396335ffb.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/ed/37/ed37481aa98ff5404c9d0a9b0e2c84e4.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/2d/ac/2dacd9366855f70edfc2459309335bb7.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/56/17/56174bcf54dd730def97b8380e786750.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/d9/af/d9af98140456caa928b4cb18c4352c83.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/ac/bf/acbfa69d252a2699a66109466286095d.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/d6/12/d612e19366afb506b7b759634615696b.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/ca/f8/caf81686c9daaab45d5a40ebc5f2d2fe.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/73/a3/73a3cc6701bd54dcc10b38e21de9eb1a.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/d3/ca/d3ca9525cd412688c22af7dc67b1581c.jpg" /><img src="https://louisdressner.com/uploads/images/article//898/de/08/de085303736c59fd4b11c41b5fbc3b5b.jpg" /></p>
<p><strong><u>November 9th, 2020:</u></strong></p>
<p>Good morning Jules, Denyse and Kevin,</p>
<p>We are fine, in good health, picking the olives...only 2000 plants!<br />
The <glossary term="Vintage" title="1109">vintage</glossary> in this crazy year began on September 2nd and ended on September 30th. The quality of grapes was quite good, as always it was hard work but fun! We stomped on the grapes with our feet while listening and playing music as well! </p>
<p>Our big experiment this year was using the <glossary term="Sangiovese" title="911">Sangiovese</glossary> from our La Cupa vineyard in a 600L <glossary term="Tuscany" title="1055">Tuscan</glossary> <span class="zalup"><span><glossary term="Amphora" title="103">terracotta amphora</glossary><span>.</span></span></span> We <glossary term="De-stemming" title="378">destemmed</glossary> by hand, crushed the grapes by foot and it will stay in <glossary term="Amphora" title="103">amphora</glossary> until April 2021 with all the skin and seeds. It's already tasting great. Maybe a new wine?</p>
<p><img src="https://louisdressner.com/uploads/images/article//869/57/f9/57f94e4e686f9f5a9ceb5743b9f6f8e6.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/9e/03/9e03b93505991ed58abc4ac26fc5074e.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/16/f8/16f831f7471500176427e4b238aae17d.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/9f/c5/9fc585ec6716ac1a9d42678c46cc2466.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/00/57/0057af9680816c6ac24de9749a8c958e.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/00/d6/00d66ce0661e9d77c8277b47bc5bc2ca.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/4f/7e/4f7e8678bcf182294869a61c13794236.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/8d/72/8d72a5c8f59902179c2809b13522dc9f.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/12/b5/12b50f92208fa2d5ca3954b4d7eb3b4d.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/06/53/0653389656d20657a4bc76f4f4895b9d.jpg" /><img src="https://louisdressner.com/uploads/images/article//869/e3/46/e346ea33a01c275e2f922c7f2dac6b48.jpg" /></p>
