The Vineyards

 

C.da Zabbia

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City of Monreale

F.M. 116  e  109                Ha  4,8 vineyards

Morphological characteristics and footThe company has a hilly, with a height between 380 m in the flat area adjacent to the county road up to 450 m the highest point, the hilly variable has an average gradient 4-10%.

From the morphological point of view, the company is formed by a single sloping side with predominant exposure to South-West.

The texture clayey sub-alkaline, well-structured, medium fitted with limestone, humus and nitrogen, potassium-rich assimilated discreetly with total phosphorus pentoxide.

The cultivation espalier with a planting density of 4400 plants / ha.

The rootstock used is P 1103.

Cultivar: Nero D’Avola.

Year of planting: 2002.

The production plant is adjusted by manual thinning, in order to obtain low yields per hectare.

The harvest is done by hand, for the production of the cru, in wooden boxes transported with a controlled temperature for the remainder of production always by hand and transported in crates

stainless steel of maximum capacity of 40 q.li to avoid crushing of the grapes and the beginning of fermentation.

The average production is about 60 hl / ha.:

 

Company Subjected to organic since 2004

C.da Ginestra

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City of Monreale

F.M. 91                Ha 25 referred vines Ha 8

Morphological characteristics and soil:

The company is located in the mountains, at a height between 700 and 850 meters above sea level, with variable slope from 1 to 8% and exposure to the prevailing north-west.

Given the altitude during the growing season there is a considerable difference in temperature between day and night.

From the standpoint of soil, present a reaction is always sub-alkaline, the percentage of clay ranges from 20 and 25%, humus and nitrogen are present in good quantity, and on average are provided with phosphorus and potassium rich assimilated.

Furthermore question of soils, with great production potential, with a certain amount of skeleton that makes the soil cool, with considerable advantage for the plants.

The training is espalier with Guyot pruning at different planting density (3300, 4000 and 4400 plants / ha).

The rootstocks are used: 1103 P, 779 R, 140 Ru according to the characteristics of the grafted cultivar.

The production of the plants, since it is already low vineyards devoid of the support of irrigation, is adjusted by further thinning manuals, in order to obtain low yields per hectare.

Cultivar: in the old plant is the MERLOT, CHARDONNAY and CATARRATTO.

Year of planting: The oldest plants were planted in 1994, then in 2001 and 2004.

The harvest is done by hand, for the production of the cru, in wooden boxes transported with a controlled temperature for the remainder of production always by hand and transported in crates made ​​of stainless steel with a maximum capacity of 40 q.li to avoid crushing of the grapes and the beginning of fermentation.

The average production is about 40 hl / ha.

Company Subjected to organic since 1996

C.da Feotto

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City of  San Giuseppe Jato

F.M. 5   Ha  15,00 referred vines Ha 11,00

Morphological characteristics and foot:

The company is located in the hills, at an altitude between 380 m and 470 m above sea level, with an average gradient ranging from 3 to 10%.

From the standpoint of soil are soils with good fertility and weaving, percentage of clay of about 25% -30%, with considerable presence of skeleton that keeps them permeable and fresh. The reaction is sub-alkaline, humus is always present in good quantities, nitrogen and lacks the same can be said for the assimilable phosphorus, on the contrary, are provided with an average total phosphorus and potassium rich assimilable.

The training: it is trellised with Guyot pruning with planting density of 4400 plants / ha.

The rootstocks used are: P 1103 and 779 R.

Variety: Merlot, Cabernet Sauvignon and Franc, Petit Verdot, Grillo, Perricone and Nero D’Avola.

Year of planting: 2001.

The production plant is adjusted by manual thinning, in order to obtain low yields per hectare.

The harvest is done by hand, for the production of the cru, in wooden boxes transported with a controlled temperature for the remainder of production always by hand and transported in crates made ​​of stainless steel with a maximum capacity of 40 q.li to avoid crushing of the grapes and the beginning of fermentation.

The average production is about 50/60 hl / ha..

 

Company Subjected to organic since 2002