Our story Di Sipio was founded eighteen years ago by Nicola di - - PowerPoint PPT Presentation

Our story Di Sipio was founded eighteen years ago by Nicola di Sipio, he was a young man when he left his home town to explore the wider world. The typical traits of the Abruzzo people (vision, intuition, genius and stuborness) made it possible for the entrepreneurial Nicola to start his

• wn successful metal-mechanic company.

However, his dream had always been to acquire the wine estate where his father had worked and for them to work the land and harvest

• together. This desire proved too much and Nicola sure enough returned

home to Abruzzo where he now makes excellent quality wine and sparkling wine. Azienda Nicola di Sipio is very much a family business, Nicola’s niece Giulia now runs the show. Today Di Sipio has:

• 35 hectares of organic vineyards
• 7 cultivated grape varieties
• Exports more than 120.000 bottles worldwide.

The success of Di Sipio is rooted in the land which lies between the sea and the mountain and where their grapes are picked and processed into Di Sipio wines: the good synthesis of land, grape variety and man’s hand.

Vineyards Di Sipio is located in Abruzzo, Italy, between the mountain peaks of the Maiella and the Adriatic Sea, 300 metres above sea level, in a small town near Chieti called Ripa Teatina which is famous for its wines, food and boxer Rocky Marciano. The winery stands on a 70 hectare estate along with the vineyards,

• live groves and wheat fields watered by a nearby natural lake.

Grapes grown: Montepulciano, Trebbiano, Pecorino, Falanghina, Pinot Noir, Riesling, Chardonnay. Average Yield Per Hectare: 70kg. Trellis system: predominantly VSP (Vertical Shoot Positioned Trellis) and Abruzzo Tendone (Pergola) (around 10%) Territorial features and microclimate Of Pliocene origin and containing marine fossils, the soil is clay with sand sub-strata, medium-calcareous with alkaline

• reaction. A study of both the soil and the microclimate in this

region has identified areas with different viticultural tendencies, soils that are gritty and permeable produce white and red wines with a high alcohol content, fine and very

• fragrant. Sandy and highly permeable soils produce white

grapes, which give us delicately perfumed mineral wines.

ABRUZZO

Viticulture & Vinification Abruzzo is a region with excellent GDD (Growing Degree Days); therefore, it is considered the most suited location for achieving high ripening levels. The harvest is done manually; thanks to the closeness of the cellar, the grapes are immediately transported to the winery inside plastic bins. This allows us to maintain all the characters of the grapes.

Our production method

Whites - after the destemming, the partially opened grapes are cooled and allowed to macerate with the must for about 24 hours. Pressed in a soft and integral way, the must is filtered and then fermented at a controlled temperature. Reds - the height of the winery is used in order not to use pumps, so not to damage the skins at all. After destemming, the must with the skins are fermented at a controlled temperature in various tanks. The maceration phase can last up to several months, this is very important as it allows extraction of all the substances present in the grapes. For the best results a temperature above 16°C is maintained. For the red wines, 30hl wooden vat are also used, where submerged cap fermentation is carried out as well as maceration and refinement. After the maceration, the wine and its skins are pressed gently and completely. Then the refinement stage begins; in steel, barrique, vats and bottles. Di Sipio combines different methods to reach elegance, harmony and balance in their wines. The red wines rest for at least 18 months in 225l barriques; they are placed in a room where both temperature and humidity are kept constant.

The Winery Azienda Nicola Di Sipio is a modern oenological complex that rises up amidst the vineyards of the

• estate. It was designed by engineer and architect

Rocco Valentini and it is fully integrated with the land and with the prior 17th century country house. The winery’s location maximises the proximity to the vineyards, the grapes need to travel little distance, therefore minimising the temperature changes whilst the grapes are being transported. The winery is multi-functional with dedicated areas for grape processing, vinification, bottling, and last but not least, a room for wine tasting and for private events. From the outside, only a single storey-building is visable, the rest is cleverly located underground, making the most of the stable underground

• temperatures. It is a structure and winery to be

proud of.

I G P C o l l i n e Te a t i n e B i a n c o v i n o v i a w i n e g r o u p . c o m C o u n t r y

Italy

R e g i o n

Abruzzo

G r a p e v a r i e t i e s

Pecorino Trebbiano Falanghina

Te c h n i c a l a n a l y s i s

Alcohol 13.5% ABV Residual Sugar: 2.9 g/l

W i n e m a k i n g

Grapes are hand-picked and immediately transported to the winery. Strict temperature control from fermentation to refining. The must and skin are separated to obtain a complete extraction with typical characteristics. The care given from vineyard to winery produce structured, complex yet elegant wines.

Ta s t i n g n o t e

Straw yellow wine with light golden shades. Well-structured and complex aromas, yellow pulp fruit combined with flowery and green field grass notes; a decisive palate yet mellow, well- balanced and very

• fresh. Best

served with appetizers and seafood dishes or white meat.

D O P M o n t e p u l c i a n n o D ’ A b r u z z o W i n e m a k i n g

Grapes are hand-picked and immediately transported to the winery. Strict temperature control from fermentation to refining. The must and skin are separated to obtain a complete extraction with typical characteristics. Long skin

• maceration. The care given from vineyard to

winery produce structured, complex yet elegant wines.

Ta s t i n g n o t e

Ruby red wine with brilliant shades of scarlet. intense and lingering aromas, notes of sour cherry, liquorice, and berries. A delicate yet rich wine with a pleasing mouth-feel on the finish. Perfect for all sorts of cuisine from seafood to red meat.

C o u n t r y

Italy

R e g i o n

Abruzzo

G r a p e v a r i e t i e s

Montepulciano

Te c h n i c a l a n a l y s i s

Alcohol 13.5% ABV Residual Sugar: 3.9 g/l

v i n o v i a w i n e g r o u p . c o m

D O P M o n t e p u l c i a n o D ’ A b r u z z o R i s e r v a C o u n t r y

Italy

R e g i o n

Abruzzo

G r a p e v a r i e t i e s

Montepulciano

O a k a g e i n g

Barrique ageing

Te c h n i c a l a n a l y s i s

Alcohol 14.5% ABV Residual Sugar: 3.2 g/l

W i n e m a k i n g

Grapes are hand-picked and immediately transported to the winery. Strict temperature control from fermentation to refining. The must and skin are separated to obtain a complete extraction typical characteristics. Long skin

• maceration. The care given from vineyard to

winery produce structured, complex yet elegant wines.

Ta s t i n g n o t e

Intense red color. It is obtained from the long maceration of the skin. A well-structured wine with full and lingering aromas, notes of red fruit, spices, and dried fruit. Flavors of grape jam, vanilla, cacao and black pepper. Grandeur wine best with cheese based dishes, savory red meats and roasts.

v i n o v i a w i n e g r o u p . c o m

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