HARVEST

HARVEST REPORT 2016

Harvest start: 18 September 2016
Certainly a harvest to remember. Such a drought, like It did not occur in Vittoria for over thirty years. At the beginning of the harvest were recorded 90 mm of rainfall. We started the harvest as a challenge, with a bit of sobbing. We prepared ourselves slowly, and were hoping to receive both an intensive vintage and important emotions. White grapes, picked first, had a perfectly ripe skin, so that In the winery I allowed a slightly shorter skin contact. After 10 days I’ve already noticed a good/remarkable extraction. Red grape varieties finished the ripening process in October. I promised myself that, unlike 2015, I wouldn’t have picked before 26th of Sept., as it has always been in Vittoria. Therefore we’ve been waiting. We kept the red grapes on the plant until October. The sugar content wasn’t high, but on the other hand they reached phenolic ripeness. Alcohol by volume in the wines varies between 11,5 and 12,5. They show pleasant acidity and drinkability, with intense colors. It’s a matter of fact here, drought and heat never lead to over-ripening, rather, the vine slows down photosynthesis, and everything ripen belatedly. Nero d’Avola, thanks to the lower yields/production results very aromatic, production is smaller than last year. Special Thanks this year go to Riccardo, Federica, Victoria, Marco and Edoardo, joining us to learn, being perfect friends and travel companions.

Vintage description
Winter was mild. The average temperature definitely higher than usual, a balanced spring and a not too hot summer. From a sanitary/hygienic point of view, the lack of rain made the work in the field easier. Peronospora and Oidium have been almost absent, consequently the vegetation was easy to manage. In contrast the plants and the Nero d'Avola have had very little vigour. The grapes soon achieved phenolic ripeness of seeds and stalks, later for the skin because the lack of water did not help the plants in their maturation process. Fortunately a rainy day in August and a good rain in September have put everything in motion and softened tissues. There have been many differences among the vineyards in function of the soil.

Produced Wines:
SP68 Bianco, SP68 Rosso, Il Frappato, Siccagno, Grotte Alte, "Albanello 100%", 3 "Contrade di Frappato"

Certainly
a harvest
to remember.

A vintage
that will behave
well over time.

HARVEST REPORT 2015

Harvest start: 18 September 2016
Certainly a harvest to remember. Such a drought, like It did not occur in ViQoria for over thirty years. At the beginning of the harvest were recorded 90 mm of rainfall. We started the harvest as a challenge, with a bit of sobbing. We prepared ourselves slowly, and were hoping to receive both an intensive vintage and important emoMons. White grapes, picked first, had a perfectly ripe skin, so that In the winery I allowed a slightly shorter skin contact. AWer 10 days I’ve already noMced a good/remarkable extracMon. Red grape varieMes finished the ripening process in October. I promised myself that, unlike 2015, I wouldn’t have picked before 26th of Sept., as it has always been in ViQoria. Therefore we’ve been waiMng. We kept the red grapes on the plant unMl October. The sugar content wasn’t high, but on the other hand they reached phenolic ripeness. Alcohol by volume in the wines varies between 11,5 and 12,5. They show pleasant acidity and drinkability, with intense colors. It’s a maQer of fact here, drought and heat never lead to over-ripening, rather, the vine slows down photosynthesis, and everything ripen belatedly. Nero d’Avola, thanks to the lower yields/producMon results very aromaMc, producMon is smaller than last year. Special Thanks this year go to Riccardo, Federica, Victoria, Marco and Edoardo, joining us to learn, being perfect friends and travel companions.

Vintage description
Winter was mild. The average temperature definitely higher than usual, a balanced spring and a not too hot summer. From a sanitary/hygienic point of view, the lack of rain made the work in the field easier. Peronospora and Oidium have been almost absent, consequently the vegetaMon was easy to manage. In contrast the plants and the Nero d'Avola have had very liQle vigour. The grapes soon achieved phenolic ripeness of seeds and stalks, later for the skin because the lack of water did not help the plants in their maturaMon process. Fortunately a rainy day in August and a good rain in September have put everything in moMon and soWened Mssues. There have been many differences among the vineyards in funcMon of the soil.

Produced Wines
SP68 Bianco, SP68 Rosso, Il Frappato, Siccagno, Grotte Alte, "Albanello 100%", 3 "Contrade di Frappato"

A vintage
that will behave
well over time.

HARVEST REPORT 2015

Harvest start: 20 September 2015
I waited for the best time to begin this harvest. A hot summer, a long wait to get to the ripening of the grapes. Also a bit of uncertainty in some moments. We know the excess of heat does not help photosynthesis, plants protect themselves by closing up. This generates some delays in the ripening process and as usual here in Vittoria our harvet was completed in October, this year too. A team full of enthusiasm, a vintage that required a lot of concentration on my part. Wines after malolactic surprised me a lot. 15 days of maceration for the two SP68 and just over three weeks for Il Frappato and Siccagno. During the harvest the acidity in the grape was high and the tannins present; now everything has blunt a little giving way to more balance and freshness. The white is very drinkable. A vintage that will behave well over time.

Vintage description
The winter was characterized by abundant rainfall. The summer started slowly and then made itself hotter with very high temperatures in July. August has been cooler, accompanied by some rainy day. A dry autumn.

Produced Wines
SP68 Bianco, SP68 Rosso, Il Frappato, Siccagno, Grotte Alte, Passo Nero.

HARVEST REPORT 2014


 Harvest start: 18 September 2014
A good team this year. Good energy, vital which in such moments is very important. We had to squeeze it all in 15 days, as the rains during the summer have become desired and the lack of water has made the maturation near complete in all variety. We tried to collect all into the ideal time. Only one day of rain has slowed the work and given us a little breath fortunately. I preferred to work on a maceration of about 15 days for the two SP68 with light pumping over and punching down on all wines. A longer maceration, about 25 days on Frappato and Nero d'Avola for Siccagno. It 'amazing to note that, the more this work on the organic substance in our soils goes on, the more these grapes give the wines more balance. The balance that I feel is when tannins, alcohol, mineral, shoulder, acidity and freshness, regardless of the vintage, work well together. Vittoria surprises me more and mor and I notice as this one combination of calcareous soils, red sands and the Monti Iblei in front is a little secret for these the wines of the south. I wish you to drink a lot of it!

Vintage description
Vintage marked by a weather pattern pretty regular, characterized by a mild winter, a spring equally mild with some initial pressure of powdery mildew which did required a lot of attention. A summer with rainfall absent, but fortunately not too hot, allowing the plants to remain in vegetation. The veraison was very slow especially for the Frappato this year. But I made up time in anticipation of the defoliation.

Produced Wines
SP68 Bianco, SP68 Rosso, Il Frappato, Siccagno, Grotte Alte, Passo Nero.

A good
team
this year.

The smell of the must
was the same as always,
everything went well

HARVEST REPORT 2013

Harvest start: 24 September 2013
It has been the first vintage in the new cellar, in Bombolieri district. New smell but also the smell of the wine 2012. I moved all the 2012 vintage in, to keep us company. To make feel those grapes, which for the first time entered the new home, they were not alone. All the tanks are of concrete from now, more space finally, a home more suitable to wines. I had a lot of anxiety about how everything would be, for the fermentations, but also for the guys that help me they had to adapt to a new place, quickly. But all at once, As soon as the grapes started to ferment I made a big sigh of relief. The smell of the must was the same as always, everything went well. I think that what we have in the vineyard really is the most important thing and that's why I found all and everything in the wines while being in a new place. I am very happy with this vintage. It is the Tenth Harvest, a special vintage.

Vintage description
A weather pattern ideal for all year. July and August fresh. We had just some rainfall that only refreshed the soil and helped the plants to restart. A cool climate, a season very breezy and perfect grapes, from a health point of view, unique. I found, however, a greater difficulty to find the the point of maturity of the grapes. I remember I started the harvest, but having also interrupted and resumed it after a few days. The year was belated and then the grapes needed to stay in plant a little more. Nero d'Avola rich and varietal, Frappato very fragrant. The maceration have been shortened slightly, punching down and pumping over on a daily basis.

Produced Wines
SP68 Bianco, SP68 Rosso, Il Frappato, Siccagno, Grotte Alte.