Abruzzo

  • Also called The Green Lung of Europe thanks to its 3 National  Parks
  • Area planted with vines: 31.991 ha
  • Abruzzo produces 2.500.000hl (Italy 45.000.000hl)
Abruzzo - Italy

Ripa Teatina

  • situated in the province of Chieti, the most important province for wine production (around 80% of Abruzzo)
  • 7 km from the Adriatic Sea
  • 15 km from the Maiella mountain
  • 300 mts above sea level

Monument in memory of Rocky Marciano – Ripa Teatina

Our Farm

  • 70 hectares
  • Around 6000 grapes/hectare
  • 2000 olive trees (many of them mingled with the Vines)
  • Average yield per hectare: 70-80q/ha
  • Trellis system: predominantly VSP (Vertical Shoot Positioned Trellis) and Abruzzo Tendone (Pergola) (around 10%)

Territorial features and microclimate

Of Pliocene origin and containing marine fossils, the soil is clayey with sand sub-strata, medium-calcareous with alkaline reaction. A study of both the soil and the microclimate in this region has identified areas with different viticultural tendencies based on the fact that there are different parcels of land, altitudes, exposures, slopes, soil structure… Soils that are gritty and permeable produce white and red wines with a high alcohol content, fine and very fragrant. Sandy and highly permeable soils produce white grapes, which give us delicately perfumed mineral wines.

Territorial features and microclimate

Of Pliocene origin and containing marine fossils, the soil is clayey with sand sub-strata, medium-calcareous with alkaline reaction. A study of both the soil and the microclimate in this region has identified areas with different viticultural tendencies based on the fact that there are different parcels of land, altitudes, exposures, slopes, soil structure… Soils that are gritty and permeable produce white and red wines with a high alcohol content, fine and very fragrant. Sandy and highly permeable soils produce white grapes, which give us delicately perfumed mineral wines.

We grow our grapes following a Biological process. Each stage of plant growth is closely monitored by experienced personnel who intervene when appropriately. Thanks to its location and climate, Abruzzo is a region with excellent GDD (Growing Degree Days);  therefore, it is considered our most suited location to achieve high levels of ripening. Control of grape ripening is extremely important since it allows the harvest to take place with a balanced level of maturation for each wine. The harvest is done manually; thanks to the closeness of the cellar, the grapes are immediately transported to the winery inside plastic bins. This allows us to maintain all its features intact.

Our production method

Regarding white wines and Cerasuolo, after destemming, the partially unfolded grapes are cooled and  cryomacerated with the must for about 24 hours. Pressed softly and completely, the must is filtered and then left to ferment at a controlled temperature.

As for red wines, we use the height of our structure in order not to use pumps, so not to damage the skins at all. After destemming, the must with the skins are fermented at a controlled temperature in the various wine tanks we possess.

In order to extract the best substances from our grapes, the maceration phase is very important: it begins at the moment the grapes are opened and continues even after the end of the fermentation process; it can last up to several months. Maceration is a very important phase: it allows us to extract all the substances present in the grapes. In order to obtain the best results out of this process, we maintain the temperature above 16°C.

Systems of vinification

  • submerged cap (Gioiello)
  • slow spraying / dipping (Siluro) [our tapered cylinder invented system]
  • Ganimede method

In order to obtain red wines, we also use 30hl wooden vats, where we carry out the submerged cap fermentation as well as maceration and refinement. At our company each wood vat is modified in its internal structure in order to ease the maceration. After the maceration, the wine and its skins are pressed gently and completely. With the pressing we obtain the separation between the liquid and the solid components.

After pressing a very important phase begins: the refinement.

Refinement

The refinement is carried out in steel, barrique, vats and bottles.

Our company combines different methods to reach elegance, harmony and balance in wines.

Even at this stage the temperatures are constantly controlled.

Our red wines rest for at least 18 months in 225l barriques; they are placed in a room where both  temperature and humidity are kept constant.

To obtain a wide average of specific wines to be blended in the end, the woods used are fine-grained (Allier and Trocher type) with different toasting (medium and medium-high) and different bending of the staves: by fire or by immersion in hot water.

Besides, barriques with toasted grounds and those with untoasted grounds are used.

We grow our grapes following a Biological process. Each stage of plant growth is closely monitored by experienced personnel who intervene when appropriately. Thanks to its location and climate, Abruzzo is a region with excellent GDD (Growing Degree Days);  therefore, it is considered our most suited location to achieve high levels of ripening. Control of grape ripening is extremely important since it allows the harvest to take place with a balanced level of maturation for each wine. The harvest is done manually; thanks to the closeness of the cellar, the grapes are immediately transported to the winery inside plastic bins. This allows us to maintain all its features intact.

Our production method

Regarding white wines and Cerasuolo, after destemming, the partially unfolded grapes are cooled and  cryomacerated with the must for about 24 hours. Pressed softly and completely, the must is filtered and then left to ferment at a controlled temperature.

As for red wines, we use the height of our structure in order not to use pumps, so not to damage the skins at all. After destemming, the must with the skins are fermented at a controlled temperature in the various wine tanks we possess.

In order to extract the best substances from our grapes, the maceration phase is very important: it begins at the moment the grapes are opened and continues even after the end of the fermentation process; it can last up to several months. Maceration is a very important phase: it allows us to extract all the substances present in the grapes. In order to obtain the best results out of this process, we maintain the temperature above 16°C.

Systems of vinification

  • submerged cap (Gioiello)
  • slow spraying / dipping (Siluro) [our tapered cylinder invented system]
  • Ganimede method

In order to obtain red wines, we also use 30hl wooden vats, where we carry out the submerged cap fermentation as well as maceration and refinement. At our company each wood vat is modified in its internal structure in order to ease the maceration. After the maceration, the wine and its skins are pressed gently and completely. With the pressing we obtain the separation between the liquid and the solid components.

After pressing a very important phase begins: the refinement.

Refinement

The refinement is carried out in steel, barrique, vats and bottles.

Our company combines different methods to reach elegance, harmony and balance in wines.

Even at this stage the temperatures are constantly controlled.

Our red wines rest for at least 18 months in 225l barriques; they are placed in a room where both  temperature and humidity are kept constant.

To obtain a wide average of specific wines to be blended in the end, the woods used are fine-grained (Allier and Trocher type) with different toasting (medium and medium-high) and different bending of the staves: by fire or by immersion in hot water.

Besides, barriques with toasted grounds and those with untoasted grounds are used.

Our wines

AZIENDA NICOLA DI SIPIO

Good synthesis of land, grape variety and man’s hand

Azienda Nicola Di Sipio - Ripa Teatina (Chieti - Abruzzo)
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