Ferretti
The origins of the Ferretti winery date back to 1928. Sante decided to start vinifying the grapes from the family vineyards, creating some concrete tanks, which are still present in the old aging cellar. The economic crisis following the Wall Street crash of 1929 also overwhelmed the economy of the old continent and forced the sale of the land, limiting the family to working it as tenants. Only in the 1970s did the family manage to reacquire the ancient property, at a time when the old vines married to the elms were being replaced with more modern trellising systems. After a rather troubled period, marked by crises and closures, in 2013 the wine cellar came back to life thanks to sisters Denise and Elisa, who decided to take up the project of their great-grandfather Sante.
present in this area. The estate has an area of 7 hectares, of which 3 are dedicated to vineyards. The agronomic management is carried out according to the principles of organic farming, chosen to safeguard the natural environment and to produce healthy grapes. The renunciation of chemical use has occurred out of respect for the vine, its natural vegetative and productive balance, as well as for the protection of the ecosystem as a whole.
All vineyard work is done manually, from cleaning the inter-row under the plant to pruning, which is carried out following the Simonit & Sirch method, which protects the lymphatic flows of the plants, ensuring their longevity. The manual harvest involves selecting the best bunches, so as to bring only healthy and ripe grapes to the winery, ready for vinification. Faithful to the oldest traditions, the winery has chosen to use the Ancestral Method. The residual sugar left in the bottle in winter, with the rise in spring temperatures, is consumed by the yeasts with a second fermentation and the
creation of the perlage. Today, to favor the refermentation, must is added to the wine, which guarantees the absolute genuineness of the wines.The origins of the Ferretti winery date back to 1928. Sante decided to start vinifying the grapes from the family vineyards, creating some concrete tanks, which are still present in the old aging cellar. The economic crisis following the Wall Street crash of 1929 also overwhelmed the economy of the old continent and forced the sale of the land, limiting the family to working it as tenants. Only in the 1970s did the family manage to reacquire the ancient property, at a time when the old vines married to the elms were being replaced with more modern trellising systems. After a rather troubled period, marked by crises and closures, in 2013 the wine cellar came back to life thanks to sisters Denise and Elisa, who decided to take up the project of their great-grandfather Sante.
present in this area. The estate has an area of 7 hectares, of which 3 are dedicated to vineyards. The agronomic management is carried out according to the principles of organic farming, chosen to safeguard the natural environment and to produce healthy grapes. The renunciation of chemical use has occurred out of respect for the vine, its natural vegetative and productive balance, as well as for the protection of the ecosystem as a whole.
All vineyard work is done manually, from cleaning the inter-row under the plant to pruning, which is carried out following the Simonit & Sirch method, which protects the lymphatic flows of the plants, ensuring their longevity. The manual harvest involves selecting the best bunches, so as to bring only healthy and ripe grapes to the winery, ready for vinification. Faithful to the oldest traditions, the winery has chosen to use the Ancestral Method. The residual sugar left in the bottle in winter, with the rise in spring temperatures, is consumed by the yeasts with a second fermentation and the
creation of the perlage. Today, to favor the refermentation, must is added to the wine, which guarantees the absolute genuineness of the wines.
