I tell you the story of this Land and how the first bottle was born, using this media as a book and not as a website. I therefore hope to share our philosophy, the same that everyday makes us take care of the vines and the production of our wines. Azienda Agricola Spadafora cultivates all the vineyards in an area surrounding the cellar, using our own grapes exclusively that, at the right ripening stage, will be used to give birth to our wines. This is one of the most delicate and important duties we have since 1993, our first harvest. We cultivate the grapes according to the organic standards; winemaking without added sulphur dioxide. For the fermentation step, we prepare a pied de cuve with the first grapes we harvest for the fermentation; once the process is active, we use them to inoculate the musts, getting a rich bouquet of aromas that are strictly connected to our grapes. This allow us to give our wines that unique scent, not coming from ‘selected yeast’, but strongly related to our terroir. The result of those spontaneously fermented wines without SO2 is a strongly terroir-related aroma. We use indigenous yeasts, made with the same grapes we use for our wines. We respect nature timing, so that you can find in your glass all the characteristics of our terroir that make our products unique. This premise is extremely important because it shows how harvest and winemaking are the result of a year of hard work in vineyard, and all the care that we have for our bottles and customers. We like to think at our plants like a baby, to accompany in his growth and education. We lighten it, we thin the vine and we cut the bunch with different techniques according to the type of grape. Our green approach it’s not just about the vineyard: we use alternative clean energies, light glasses for our bottles and organic corks, made out of a sugarcane polymer. Finally, we like to store and refine our wines in bottle, and even if the market goes full speed we prefer to provide an adequate amount of time to our products so they can express their full potential. Our efforts are aimed to have grapes that are the best expression of our terroir, where they are born and where they are vinified in a clean and constant natural way, giving birth to unique wines. I consider our county Virzì a special place, recognizable. It used to be a place for bulk wine, Virzì then gave the first bottle in 1993. From that moment on, harvest after harvest and bottling after bottling, I thank this incredible land and I enjoy this little miracle, from the bottom of my heart.
