At the foot of the Concarena mountain, marked by sinkholes and underground streams that help keep the soil cool, Antonio Ligabue has been cultivating 2 hectares of vineyards for the past twelve years, planted mainly with local grape varieties. These include red grapes such as Cornalin, Fumin, and Ciliegiolo, as well as white varieties including Petite Arvine.
In the vineyard, protection against mildew is based on Bordeaux mixture and sulfur in very limited quantities. The vineyards are fully grass-covered, and no synthetic products are used (fertilizers, pesticides, or herbicides).
In the cellar, intervention is kept to an absolute minimum. Grapes are crushed or destemmed into open-top vats and fermented with their own native yeasts, without temperature control and without the addition of sulfur dioxide at any stage of the winemaking process, for both red and white wines. The wines are then aged in 3- to 5-year-old barrels or tonneaux for the reds, and 2- to 3-year-old barrels for the whites, before bottling. A total of 4000 bottles are produced each year.
Discover Antonio's profile on Raisin.
