Terre Di Conventazzo 2017- Red Wine
Azienda agricola vitivinicola Sallemi Giovani
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Azienda agricola vitivinicola Sallemi Giovani
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- Since 2015
Loving the land and memories: the guide and motto for my Nero d'Avola.
Behind our wine, there is first of all a family history: a history of choices, of trials and errors that slowly clear the way, of social changes through the generations, of movements. A story of long turns of life and constant return to places of memory. The memory of that child who at the age of four crushed grapes in his father's winery, who then made him operate the screw press as a game. That child is me, Giovanni, and my father, who built the millstone, was called Francesco. The current vineyard, planted in the 1970s, is located in Granieri, a hamlet of Caltagirone. But long before this, my grandfather, who came to Granieri from Vittoria (RG) in search of good land to cultivate, rented land from Baron Silvestri, in which he planted grapes of the Calaulisi, Frappato, Rossuniuri and Turribiancu, harvested and mixed together at the end of September. When there was the economic possibility of purchasing land of their own, my grandfather and my father took one in the place we called Petrascriva. Land which unfortunately turned out to be unsuitable for the vineyard, as the wine produced there, promptly towards April, began to turn into vinegar. Petrascriva was thus sold. My father's care and attention, having experienced past failure, was fundamental in choosing good soil this time, the current one: on a hill, exposed to the South, partly clayey and partly sandy, 350 meters above the sea. That land began to give great satisfaction, yet for a long time the wine was only sold in bulk and consumed locally.
ANDIt was with the 2015 harvest that I started this adventure, the great challenge of bottling this wine, which was a house wine, and making it known beyond the borders of Sicily, honoring the work of my late father. The production process has remained the same as it used to be: during the cultivation phase, only natural products are used (sulphur, copper, sheep manure); manual harvesting; destemming; maceration in a concrete tank for approximately 36 hours, with only indigenous yeasts of the grapes, whose spores, dormant and deposited over the years in the cracks of the tank itself, provide a peculiar identity to the product. Thanks to the short maceration, the fermented grapes remain almost intact, consequently producing little lees; this gives me the great advantage of not needing treatments before bottling. The refinement finally takes place for 2-3 years in old 70hl oak barrels or in steel tanks, the only important innovation, the latter, which makes it possible to protect the wine by filling it with edible nitrogen. Starting from the 2022 harvest, I also obtained organic certification, yet another step forward in broadening the boundaries towards people united by the desire to drink while respecting the territories and the small and large stories that characterize them.
Behind our wine, there is first of all a family history: a history of choices, of trials and errors that slowly clear the way, of social changes through the generations, of movements. A story of long turns of life and constant return to places of memory. The memory of that child who at the age of four crushed grapes in his father's winery, who then made him operate the screw press as a game. That child is me, Giovanni, and my father, who built the millstone, was called Francesco. The current vineyard, planted in the 1970s, is located in Granieri, a hamlet of Caltagirone. But long before this, my grandfather, who came to Granieri from Vittoria (RG) in search of good land to cultivate, rented land from Baron Silvestri, in which he planted grapes of the Calaulisi, Frappato, Rossuniuri and Turribiancu, harvested and mixed together at the end of September. When there was the economic possibility of purchasing land of their own, my grandfather and my father took one in the place we called Petrascriva. Land which unfortunately turned out to be unsuitable for the vineyard, as the wine produced there, promptly towards April, began to turn into vinegar. Petrascriva was thus sold. My father's care and attention, having experienced past failure, was fundamental in choosing good soil this time, the current one: on a hill, exposed to the South, partly clayey and partly sandy, 350 meters above the sea. That land began to give great satisfaction, yet for a long time the wine was only sold in bulk and consumed locally.
ANDIt was with the 2015 harvest that I started this adventure, the great challenge of bottling this wine, which was a house wine, and making it known beyond the borders of Sicily, honoring the work of my late father. The production process has remained the same as it used to be: during the cultivation phase, only natural products are used (sulphur, copper, sheep manure); manual harvesting; destemming; maceration in a concrete tank for approximately 36 hours, with only indigenous yeasts of the grapes, whose spores, dormant and deposited over the years in the cracks of the tank itself, provide a peculiar identity to the product. Thanks to the short maceration, the fermented grapes remain almost intact, consequently producing little lees; this gives me the great advantage of not needing treatments before bottling. The refinement finally takes place for 2-3 years in old 70hl oak barrels or in steel tanks, the only important innovation, the latter, which makes it possible to protect the wine by filling it with edible nitrogen. Starting from the 2022 harvest, I also obtained organic certification, yet another step forward in broadening the boundaries towards people united by the desire to drink while respecting the territories and the small and large stories that characterize them.
Terre Di Conventazzo 2015- Red Wine
Azienda agricola vitivinicola Sallemi Giovani
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Terre Di Conventazzo 2018 - Red Wine
Azienda agricola vitivinicola Sallemi Giovani
See the wholesale price
