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  • Rohesia: rosè without compromise

    The first vintage of Rohesia has been such a thrill for us. And now, this new rosé — vinified from the same grapes used for our flagship wine, Teresa Manara Negroamaro — is in its second vintage. But it’s already become a wine that stands out from the crowd.

    The second incarnation has been even more positively received than the previous. It’s thanks to this wine’s strong identity and the fact that it doesn’t compromise on any level: It’s a wine whose integrity has never been shaped by fleeting trends of the marketplace.

    The 2014 harvest was challenging. Because of summer rains that affected all of Italy, the weather conditions delivered a wine whose color is less intense than in the previous vintage. Vinification of a rosé wine always requires a technical approach that takes into account the variables of any given vintage. Maceration of the grape must before fermentation takes place at a low temperature. It continues until the desired color is achieved. In the case of Rohesia, this generally takes up to 24 hours. But the process is also closely linked to the desired tannic balance. As a result, the amount of time in which the must is left in contact with the skins varies from vintage to vintage as does the final color of the wine.

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  • Teresa Manara Chardonnay “Dieci Settembre” (“September 10”)

    September 10 was a particularly meaningful date in the 2013 harvest: It was the date we picked the last bunches of our Chardonnay. We harvested them just as they were enjoying the last rays of summer sunlight and the cool mornings that announce the arrival of fall.

    This day was also the culmination of a patient wait that had been devoted to the grapes in a small zone in our Teresa Manara vineyard. The area is remarkable for its perfect soil and climate. The limestone-rich earth is medium-compact with great drainage. And so it’s ideal for late-ripening the bunches on the vine, a natural process aided by the wind and carried out with great patience.

    The breeze is always an invisible player in the phases that precede the harvest. It’s an essential element in allowing the grapes to reach and surpass their physiological ripeness while still perfectly healthy and intact. It helps to give this wine its unmistakable aromatic character.

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  • The eleventh vintage and a new label

    A tradition of seeking excellence… This is the concept behind the new Fiano Alticelli. With its classic golden yellow color, this wine heralds the arrival of the warmer light of summer. And it serves as a link to the grape’s mysterious but undisputed origins in ancient Greece where it was greatly coveted by the citizens of Athens.

    Even though Fiano is more widely associated with Campania, it has always been grown in Puglia where it has enjoyed a rich history among winemakers. But be careful not to confuse it with Fiano Minutolo, a more aromatic grape variety. We focused its efforts on “Pugliese” Fiano, the very same grape that arrived in our region together with Holy Roman Emperor Frederick II in the thirteenth century. It was Frederick himself who introduced Fiano Pugliese in the township of Manfredonia (Foggia province), where the clay-rich and skeletal soils, with their low alkaline pH, made for the ideal terroir to grow this grape. It was an excellent match. The unique soil type gave the wines distinct aromas and flavors, complexity, and nuance. Broom, yellow grapefruit, chamomile, white rose are the descriptors commonly used in tasting notes on the wine.

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