Cerruti Ezio
Ezio Cerruti is an extraordinary vigneron. Farmer by choice, after finishing his studies in a completely different field, he decided to devote himself full time to the vineyards, his real passion. Since 2001 he began to make wine grapes to make a raisin, his favorite interpretation of Moscato, far from any form of technology.
Ezio likes to say to anyone who asks that he accidentally makes wine: he is a "farmer".
In fact, the economy of the winery is largely based on the sale of the grapes; this allows great freedom in the vineyard and allows the use of the best for his wines. The land is parceled out, all in the municipality of Castiglione Tinella, the vineyard in Italy according to recent statistics based on the relationship between surface-acres. The soil is mainly composed of marl clay at 400 meters above sea level.
Before the full maturity, branch grapes are cut and proceeds withering. After a careful selection, the grapes are pressed and the wine goes in oak barrels to ferment, at least three years.
Ezio’s idea of wine is mainly based on non-intervention, using little sulfur and clarification take place by decanting. In the cellar there is only the vine and a man who is the interpreter of an unusual and wonderful wine.
Ezio Cerruti is an extraordinary vigneron. Farmer by choice, after finishing his studies in a completely different field, he decided to devote himself full time to the vineyards, his real passion. Since 2001 he began to make wine grapes to make a raisin, his favorite interpretation of Moscato, far from any form of technology.
Ezio likes to say to anyone who asks that he accidentally makes wine: he is a "farmer".
In fact, the economy of the winery is largely based on the sale of the grapes; this allows great freedom in the vineyard and allows the use of the best for his wines. The land is parceled out, all in the municipality of Castiglione Tinella, the vineyard in Italy according to recent statistics based on the relationship between surface-acres. The soil is mainly composed of marl clay at 400 meters above sea level.
Before the full maturity, branch grapes are cut and proceeds withering. After a careful selection, the grapes are pressed and the wine goes in oak barrels to ferment, at least three years.
Ezio’s idea of wine is mainly based on non-intervention, using little sulfur and clarification take place by decanting. In the cellar there is only the vine and a man who is the interpreter of an unusual and wonderful wine.
