Description
Viticulture
All the daily operations are keenly overseen by the owner, Antonio Cavallini with the help of long-term collaborator Tim Manning, a British oenologist who has worked extensively with Pinot Noir in New Zealand and above all, in Oregon. There are about twenty or so small blocks of Vineyard at Il Borghetto, each differing slightly from the other, be it in grape variety or clone, or a difference in soil type and slope aspect. They treat each one as a separate entity so that their individual characters can contribute a particular something to the final blend. Vineyard and winery Certified organic from 2018 although the winery has been run organically since 2008. Biodynamic practices, but without certification, as yet. Minimal tilling; covercrop and manure as fertiliser. Vines trained cordon-spur.
Winemaking
Harvest by hand. Each block is fermented, pressed, racked and aged separately. Use of whole clusters. Natural yeast. Hand plunged; no pump-overs. Long fermentation maceration – on average 40 days. Free-run and pressings kept together. Wines racked and barrelled down with minimal settling. No racking during ageing.
Food matching
Traditional Bruschette, Bucatino all Matriciana.
