Tenuta Rustica Sparviero Cuveè

The vineyard ‘Tenuta Rustica’ came to life 50 years ago, at the hands of Giuseppe and Antonio Fisauli.
They conduct the agronomic management with full respect to the existing natural equilibrium. Through the traditional use of sulphur and copper, they limit the risk of downy mildew, powdery mildew and other pathogens, without ever altering the biological heritage linked to the land.
Harvesting usually takes place during the first ten days of October. During the same day the fully ripe bunches are transferred to the cellar, where the grapes are immediately separated from their stalks and then pressed.
They make our red wine based on traditional methods, that is, combining marc with fermenting grape must to produce the tannins, aroma and texture. This first stage of the alcoholic fermentation and maceration is facilitated by the periodic pumping and inoculation of the natural endogenous yeasts that drive the processes.
Racking usually takes place after 25-30 days, which ensures that the largest possible amount of the substance present in the grapes is extracted during the fermentation. The wine is first placed in steel containers and left to mature for about 6 months.
Subsequently, it is transferred into French oak barriques, which facilitate the exchange of gasses and the subsequent aging during the next 6-12 months. The beginning of spring and the consequent temperature increase favours the completion of the secondary fermentation or malolactic fermentation.
Finally, its long journey comes to a close when the “Sparviero” wine is bottled.