“What distinguishes a wine from others, it’s the delicious taste, but what makes it unique is the vinification method. This is our standing concept looking for the excellence of wine as the finest expression of a territory rich of history, tradition and culture. Since 1990s, in our farm we are trying to valorize our territory and what it gives us. Collecting our experience, is a great pleasure to pass on our passion for quality thanks to our wines made in Colle Uncinano winery.”Claudio Campanella
Our cellar was established in May 2005 by me and my wife Lorella from desire to give birth to a dream we had in mind for a long time. That dream in the drawer to make a wine all ours, where passion and experience, fantasy and hard work take shape in a simple bottle. It took us at least two years before bottling our wine but in July 2007 we were able to have the first bottles of Soviano Regale and Cruor Nobile with vintage 2005. These wines were so precious we could not sell them in the too much soon, but they had need to aging in bottle, for this, after ended our agriturismo Il Molino Antico we decided to use part of it like wine cellar, to aging our bottles, ideal place with its thick walls dating back to 1600 to keep at constant temperature the wines just made.
Producing wine requires not only a high quality grape but also an appropriate and state-of-the-art technology facilities that is necessary to keep the freshness of all the work done in the vineyard. The machines used in winemaking are designed in such a way as to not alter the characteristics of our grapes and then our wines, while maintaining the fullest authentic taste in them. Our cellar is designed to carry out all the functions for wine production and packaging, starting from the grapes carry in the cellar, as soon as possible, to the bottling of the wine.
Vinification is the biochemical process to transform grapes into wine and its aging. The transformation phase begins when the grapes are harvested and carried as soon as possible in the cellar and put in into the stemmer-crusher. The function of this machine is to separate the stalks from the grapes and squeeze the latter in such a way as to break their skin. Once the grapes have been smashed and crushed, the stalks are thrown out, while the grapes and grape juice are poured into a special stainless steel tanks called winemaker tank by means of a pipes. At this point begins the process of alcoholic fermentation, in which some yeasts, present on the skin of grape berries, transform the sugar contained in them into alcohol. Such fermentation is carried out by a particular group of microorganisms, Saccharomyces yeasts, of which the most common are those belonging to S. Cerevisiae species. Through this process all the grape must, rich in sugar, is transformed into wine, rich in alcohol. After, malolactic fermentation occurs, ie a characteristic fermentative event that leads to maturing wine and during which the Malic acidic, the harshest, turns into lactic acid, more delicate to taste. Malolactic fermentation generally allows a more soft and balanced wine, more persistent, richer in body and more fine fragrances. The herbal tones become less marked and accentuate the nuances of walnut, vanilla, spice, leather and toasting. The malolactic fermentation process takes place in stainless steel barrels for delicate wines and wood barrels for larger body and structure. The aging of the bottle leads to the conclusion of the winemaking process, but there is no rule or law that allows us to know when the wine has reached its peak of ripening.
White and Cryomaceration
White wine vinification is practiced in the vast majority of white wines and consists in starting the alcoholic fermentation after pressing the freshly skins white grapes. This must be done in such a way as to limit as much as possible the contact of the grape must with oxygen, in the press machine and in the tank, thus maintaining the intact bouquet. Unlike the white wine vinification, in the winemaking for cryo-maceration, freshly harvested and pressed grapes are sprinkled with dry ice so to drastically lower their temperature and macerate (without fermentation) for two days in a tank with cooling at a very low temperature. This process allows to block the alcoholic fermentation and gives to grape must a great deal of scents and aromas, otherwise lost. Once the fermentation process is started at a controlled temperature, the wine is left to sleep in stainless steel tanks or in oak barrels of 2.25 hl, where it will complete its maturation.
Vinification in Rosè
In the case of rosé wines, vinification takes place in a similar way to whites, with the difference that after having take off the stalks and pressed the grapes, the latter are not pressed but just sifted the skins. Only juice (grape must) is used in alcoholic fermentation, which takes place one day after harvesting after having refrigerated overnight in the wine making tank with cooling system. Finally, after fermentation at a controlled temperature, the wine is left in the same stainless steel tank before being bottled.
Umbrian wine history
Umbria is one of the most suggestive and charming region of Italy. Umbria is the only Italian peninsular region far from the sea. Its territory almost hilly is very favourable for vine growing. From north to south, from west to east, Umbria is a continuous going up an down of hills and slopes, broken by countless towns rich of art, history and tradition. In fact Umbria is always appreciated for the amazing landascapes and its cultural, historical and artistic richness. Wine is a milestone of Umbrian gastronomic culture that has rural and peasant backgrounds. The oenological history of Umbria starts 3.000 years ago with the glorious and mysterious Etruscan people that settled in the western side of our region. The good reputation of Umbrian wines was very popular among the Romans too, and classical authors, such as Plinius the Old and Martial, wrote many praises in their works. At the end of XV century, Umbrian wine was beloved, above all among great artists. Some of them like the famous Bernardino di Betto from Perugia, called Pinturicchio, and the great Pietro Vannucci, called Perugino. During the following centuries, in Umbria as in other Italian regions, wine was produced looking for quantity at the expense of quality also because many people earned their living on winemaking. But, at the beginning of sixties of the last century, Umbrian producers tried to revive and revitalize oenology and vine growing. Local winemakers began to abandon the mass production looking for a better quality. Finally it’s properly the word “quality” that characterizes Umbria as a land of great and amazing wines.