Fedespina

The name of the wine takes shape from a family history handed down over the centuries. The story tells the story of an ancestor of the Fedespina family, a certain Rossi, administrator of the Marquisate's property, who lived around the 15th century and who fainted a palace conspiracy against the Malaspina Marquises. The action of the fearless, for gratitude and loyalty, was rewarded by giving him the surname Fedespina (faithful to the Marquises).

-Grape variety: Pinot Noir produced from vines over 40 years old
-Yield: 3.0 t/ha  
-Treatments: No chemical fertilizers or herbicides are used. 
-Soil: clay-calcareous with a significant presence of sand and lime. 
-Winemaking: maceration on the skins for 20 days at a temperature between 22-27 ° in cement barrels. After racking, malolactic fermentation is naturally stimulated.
-Refinement in casks: for 15 months in 300 litre barrels of French wood.
-Refinement in bottle: minimum 12 months.
-Bottling: without clarification and filtration.
-Analytical data: alcohol 13,50% vol, total SO2 22/50 mg/l.
-Organoleptic properties: ruby red in colour. Equipped with the finest scents of red berries, leather, pepper and mineral scents, the palate develops elegant and deep thanks to stratified tannins and silky freshness always present until the long finish mineral. It has a distinct spicy fan with a high potential for elegance in its expressiveness.

The vineyards of Podere Fedespina are located in Lunigiana. Our wines, Fedespina, Pinot Noir from 50-year-old vines, Bianco, a blend of Durella, Vermentino, Chardonnay, Ca', Merlot, and Spinorosso, Merlot, and Ciliegiolo and Vermentino Nero are produced naturally, without the use of chemical fertilizers, herbicides, clarifications, and filtrations. The yields are low; we select healthy and rich bunches, creating wines with a minimum level of sulfites, structure, freshness, elegance, and quality. In the vineyard, no herbicides or herbicides are used, and manual care is taken, with the utmost respect for the environment.

In the cellar, the grapes are destemmed and gently pressed so that some of the berries go whole into the barrel. The soft pressing is followed by gentle pumping over and punching down to extract only the noblest part of the tannins. We use concrete barrels for alcoholic and malolactic fermentations. Special attention is given to the choice of wood for the barriques, from which we seek stability rather than flavor. We use 300-liter barrels made of French wood with different seasons and toasting levels. The low use of sulfur extends all the way to the bottle. This is because we want our wines to be not only good but also digestible and healthy.