Faragola
Rosato I.G.P. Puglia Blockchain 2020

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 Faragola 2018 comes is located:

1- in the Municipality of Orta Nova (FG) at sheet 63, parcel 5.

NAME / Faragola 2019
SOIL/LAND OF ORIGIN OF THE RAW MATERIAL: FOGLIO 63 PARTICLE 5
LOCATION / Orta Nova Foggia IT
AREA USED / TOTAL HECTARES: 1.2 HA
FORM OF VINEYARDING: "espalier"
SOIL: Calcareous - clayey
NUMBER OF VINES: 4700

2- In the municipality of Ascoli Satriano (FG), at sheet 52 parcel 219

NAME / Faragola 2019
SOIL/LAND OF ORIGIN OF THE RAW MATERIAL: SHEET 52 PARTICLE 219
LOCATION / Ascoli Satriano Foggia IT
AREA USED / TOTAL HECTAR: 1.8 HA
FORM OF VINEYARDING: "espalier"
SOIL: Calcareous - clayey
NUMBER OF VINES: 7300

  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:
    • Locations: 1. sheet 63 parcel 5 Ortanova; 2. sheet 52 parcel 219 Ascoli Satriano
    • Total acres: 3 ha
    • Form of Breeding: "espalier"
    • Soil: Limestone-clayey
  • Number of Screws: 12000

Cultivation

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

  • 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.

Mechanical weeding interventions along the rows.

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.

Mechanical weeding interventions along the rows.

Fighting mealybug (Polithiol, BIO product)

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

Manual stump hoeing.

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 (mainly sulfur and copper).

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

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

Mechanical weeding interventions along the rows.

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

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

Vinification

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 undergo destemming.

The must is piped into the tanks and left for a light 3-hour maceration.

After 3 hours of maceration, the juice is tapped, that is, transferred to another tank that also contains some must from the draining following the soft pressing of the same nero di troia grapes.

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 sediment

Inoculation of selected yeasts takes place at this stage.

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 could then proceed with the steel aging phase of more than 2 months in tank 5 with repeated racking involving other tanks as well.

Prior to bottling there are:
- Static lees sedimentation: separation without addition of products from the coarser lees.
- Clarification stage through use of binding agents that allow "settling."
- First filtration: roughing out (separation) of the sedimented part during wine clarification.
- Tartaric stabilization which is done through heat reduction to -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.

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