The Five Sons
Falanghina P.G.I. Puglia Blockchain 2019

The first winery in the world to certify its wine with Blockchain technology: a distributed and unchangeable registry, born with cryptocurrencies, which allows the tracking of the production of any type of product, with the aim of guaranteeing the origin and quality of the finished products. This is further proof of the transparency that the winery wants to maintain towards its customers, certain of the quality of its grapes and the excellence of the winemaking process.

The origin of your bottle

Geographic Context

The fruits of our land are grown in the territory of ancient Herdonia, the first hillside on the Tavoliere delle Puglie, the simultaneously sunniest, driest, windiest area in mainland Italy.

The land invested in Nero di Troia from which I Cinque Figli 2019 originates is located in the municipality of Orta Nova (FG) at sheet 54, parcels 46 and 53.

NAME / I Cinque Figli 2018
LOCATION / Orta Nova Foggia IT
AREA USED / TOTAL HECTAR: 1.35 HA (0.220 and 1.130, respectively)
FORM OF VINEYARD: "espalier"
SOIL: Deep clay soil of medium texture

  1. UVA manufacturing company

AGR. Volpone Domenico, Via S. Larotonda 8, Ordona, Foggia, 71040

Winery and bottling company

Placido Volpone Srl, Contrada Monterozzi SNC, Ordona, Foggia, 71040

  1. Farm tractors and operators (omit, data not useful in this situation ok)
    1. Tractors and equipment:
      1. Same Vineyard CV 75
      2. BCS VOLCAN CV 90
      3. Milling machines, ploughs, toppers, sprayer for phytosanitary treatments
    2. Workers: Volpone Domenico and Volpone Michele. Other workers with 30 years of experience always part of the team from the farm's beginnings.
  1. Land/Place of origin of raw material located in the countryside of:
    • Location: sheet 54 parcels 46 and 53 Ortanova
    • Total acres: 1.35 ha(0.220 and 1.130 respectively)
    • Form of Breeding: "espalier"
    • Soil: Deep clayey soil of medium texture
  • Number of Screws: 5500


This is where the magic happens: all interventions on the vine are tracked: from fertilizing, pruning and phytosanitary treatments, to harvesting.

Cultural interventions

  • Insecticide control: to Lobesia botrana (grape moth) in integrated mode through sexual confusion technique.
  • Fungicide control: according to conventional methods.
  • Mass balance: - Grapes harvested: 150 quintals - Yield per ha: 125 quintals/ha - Quantity of nero di troia grapes destined for Faragola rosé: 75 quintals - Wine produced: 50 hl (67% yield from grapes) - Bottles produced: 6500

Winter pruning (called dry pruning) by selecting the best shoots in relation to their productive capacity, maintaining a proper balance between the aerial part and the root system.

Removal of residual pruning shoots by mechanical chopping along the row, this serves to leave organic matter in the soil and improve its structure.

Tying the shoots along the steel wire supporting the rows.

Arrangement along rows of pheromone dispensers to control Lobesia botrana by sexual confusion.

Mechanical weeding interventions along the rows.

Green pruning consisting of suckering and checkering (suppression of sterile shoots).

Fight Fungicide against powdery mildew and peronospera according to organic mode (Sulfur and copper).

Ciming to downsize vegetation by promoting air and light penetration into the row with positive effects on cluster health and ripening.

Removal of the vine shoots: the leaves that cover the cluster.

Distribution of organic fertilizer Mycosat.

In order to monitor grape ripeness, grapes are analyzed for babo degree, PH and total acidity.


View the transformation process, which is carried out with state-of-the-art techniques and equipment, always respecting ancient farming traditions.

When the grapes arrive at the winery, the grapes are weighed and analyzed

As soon as the grapes arrive they are re-tested for babo grade.

The clusters enter a de-stemmer and undergo soft pressing.

After 12 hours of rest, the first prefermentative racking takes place to remove the lees and reduce their contact with the must, preventing the release of unwanted substances during fermentation. During these 12 hours there is controlled temperature lowering to 8 degrees to allow the lees to settle.

At this stage, inoculation of selected yeasts takes place.

This stage is carried out at a controlled temperature around 14-15 degrees. This is followed by pumping over and addition of a specific activator for yeast development, which allows regular alcoholic fermentation and prevents the formation of undesirable compounds. Pumpovers are carried out inside the tank.

Once fermentation is complete, racking is carried out and subsequent storage in steel tanks. This is followed by a second racking, with the addition of potassium metabisulfite, and a third racking with processing to prevent oxidation.

We can then proceed with the aging phase of about 60 days in tank 16 with repeated decanting.

Separation without addition of products from coarser lees (before clarification).

Use of binding agents that enable "laying."

Roughing (separation) of the sedimented part during wine clarification.

Tartaric stabilization, which is done by heat blasting at -5 degrees for 7 days with return to room temperature for another 7 days.

Final filtrations of which the final one is named microbiological through the use of housing filters with 0.45 micron cartridges for certain elimination of all bacteria.

Discover other bottles of Placido Volpone White Wines