Principi di Spadafora

Spadafora Estate grows all its vineyards in a single agricultural area surrounding the winery, using exclusively grapes from its own vineyards. Once the grapes have reached the ideal level of ripeness, they are harvested and used to produce our wines. This is one of the most important and delicate aspects of our work, and it has been at the heart of what we do since 1993, the year of our first harvest.

We farm organically, using only natural products, and we make our wines without the addition of sulphur dioxide. We rely exclusively on indigenous yeasts naturally present on our own grapes. We respect nature's rhythms and needs, so that what you find in the glass is the true expression of the grapes and the distinctive characteristics of the land that make our wines unique.

For the fermentation of our wines, we prepare pied de cuve using the first grapes harvested and brought into the winery. Once spontaneous fermentation has begun, these pied de cuve are used to inoculate the musts as the different batches of grapes arrive at the winery. This allows us to produce wines that are not the result of fermentation with selected commercial yeasts, but rather wines fermented by indigenous yeasts originating from different grapes grown on our own land.