Decreasing human intervention to increase the terroir’s distinct nature. Reducing invasive processes to strengthen the wines’ natural expressiveness. Grattamacco has chosen a «bare» approach to winemaking, where the perfect fruit is followed to its natural transformation into wine.
Following careful selection during harvest, the grapes are left to ferment spontaneously in open truncated cone-shaped vats. No controlled temperatures. Rather, constant presence in the cellar for manual punching down and monitoring of slow and gentle macerations. Malolactic fermentation takes place in French oak barriques and is kept separate for the different varieties. Aging is carried out in small oak barrels, followed by blending and long rest in the bottle.
Operations are carried out by hand, intervening as little as possible. attention to detail and the wine’s needs guide the choices made, in pursuit of a «pure» and «uncontaminated» style that reflects the authentic bond between wine and its land.
«We vinify by hand, barrel by barrel. It requires hard work, but it allows us to feel the wine's evolution. We strive to preserve the vineyard’s authentic nature, which unambiguously defines the identity of the wines at Grattamacco».
Luca Marrone, winemaker
