our wines

Eretico Giallo

From 100% Pigato grapes, vinified on the skins without added yeasts, the Eretico Giallo Valleponci is a balanced white wine, with good structure, and stubbornly linked to its territory. It has an intense golden yellow color and deep aromas of white fruit, Mediterranean scrub, spices and mineral scents that gradually become more intense with aging in the bottle. The savory, soft and enveloping taste persists on the palate with an evident trace of warmth on the finish.


Alcohol content: 13,0% approx.

Serving temperature: never less than 10°C

Granaccia

Brilliant ruby ​​red color, with garnet reflections that darken with age. The nose is characterized by a predominant balsamic typical of the vine (eucalyptus, camphor and thyme), followed by aromas of small red fruits and hints of licorice and almond blossom. Discreetly tannic, balanced and persistent, it leaves a pleasant spicy note on the palate. It is a well-structured red, which can be drunk already one year after bottling, but which gives its best after at least 3 years.

Alcohol content: about 13,5%

Serving temperature: 16/18°C

the harvest

We harvest our grapes, strictly by hand, between the end of September and the beginning of October.As soon as they are harvested, the grapes are taken to the cellar for immediate pressing.

the vineyards

  • Location: Valle Ponci, in the immediate hinterland of Finale Ligure.
  • Altitude: about 200 meters above sea level.
  • Soil: clayey, mineral.
  • Processing: manual, without any use of herbicides and chemical fertilizers.
  • Vines: only native vines (Pigato and Granaccia).
  • Vineyard area: 1,78 hectares.
  • Planting year: 2001 and 2002.
  • Type of pruning: spurred cordon and guyot
  • Harvest: manual, in 20 kg crates.

the winemaking

Valleponci wines, both red and white, are traditionally always vinified "in red":

  • No addition of selected yeasts.
  • Limited use of sulphites (always below the permitted levels in organic wines).
  • Long skin maceration at constant temperature.
  • Fermentation in refrigerated steel tanks.
  • Continuous pumping over of the mass.
  • Electronically controlled micro-oxygenation.
  • Fully mallolactic fermentation.

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