The Vincenzo Bianco is a blend of Fiano (whole-bunch pressed after a maceration of few days on skins) with some direct press Trebbiano. It is dry and aromatic with golden colour, aromas of white flowers, apricot and peach. Light tannins add structure and freshness to this delicious wine.
Fermentation (with native yeasts) and maturation on the fine lees is done in stainless tanks. The wine undergoes natural malolactic. The wine is bottled without filtration or fining and homeopathtic dose of SO2 are used after the malolactic fermentation.
The grapes for Vincenzo wine are sourced from Fattoria di Vaira, one of the largest biodynamic farms in Italy, with more than 500 hectares, 40 of which are planted to vines. The wines are made by Michele Lorenzetti in conjunction with Eric Narioo of Vino di Anna and Les Caves de Pyrene.
Here in Petacciato (Campobasso), Fattoria di Vaira cultivate vegetables, grains and cereals, and produce fresh cheeses, olive oil and honey. Grape varieties include Falanghina, Trebbiano, Montepulciano, Sangiovese, Cabernet Sauvignon and Merlot. After several years of applying biodynamic practices, professional analysis, carried out by independent laboratories, shows that the nature of the soil has been restored, reaching a degree of purity similar to wild soil.
This is a wonderful, very clean environment, with animals, fruit plans, cereals. Shepherds, farmers, cheese makers, vignerons all work in harmony on the farm.
Soils are rich in sand and clay, and the climate is purely Mediterranean; a beautiful hillside estate in the Molise, with a view directly towards the Adriatic Sea, and the southern Apennine Mountains just behind.
Farming is biodynamic. The farm uses green manure and cover crops, and compost from their own herb of cattle, as well as BD preps 500 & 501. All the grapes are harvested by hand in small boxes.