The grapes are picked by hand early in the morning when the temperature is still cool, which helps preserve their organoleptic characteristics until they arrive at the winery to be gently pressed.
Only the free-run must is kept here (about half the weight of the pressed grapes) for controlled-temperature fermentation in steel tanks.
We use a minimal amount of sulphites, much preferring to avoid oxidation by taking many small precautions during the wine-making stages, for example, by leaving the wine to rest on its own “fine lees”: the best natural antioxidants.
This ancient grape variety is only found in the Colli di Scandiano e Canossa wine district and the first historical evidence of it dates back to Matilda of Tuscany. Spergola has long been confused and considered a clone of Sauvignon. It was only in 2001 after genetic and morphological analysis that it was recognised as a native variety and entered into the Italian national registry of grape varieties.
Then in 2011, Spergola finally became part of the ‘Colli di Scandiano e Canossa D.O.P.’ protected designation of origin.
The main notes of this grape variety, traditionally used in making semi-sparkling, sparkling and occasionally straw wines, include white flowers, citrus fruits, green apple and, above all, dried fruit on the palate.