Purneia, Mustiola, Bachiarro, Anicisa and Galeotto, wines produced in steep and stony land of Sarteano, the result of a continuous effort of synthesis between our ancient family tradition of wine production and a strong aspiration to oenology oriented to a natural wine, easy to drink, and fundamentally based on the love and big respect for the king of the grapes: the Sangiovese. Since 2006 the wine in all its aspects is made by Gregory Galli that – with the good cooperation of Ionel Farcas, today an experienced winemaker – has embarked on a long journey of experience and self-education around wine, recovering the ancient tradition of the Palazzo di Piero, always been considered, among all, one of the farms of our family producing the best wines.
A brief history of winemaking
The history of our wines (and our extra-virgin olive oil) runs back through the centuries. In the past the farms of our family produced wine in large quantities, so we owned wine shops in Rome and Florence at the beginning of last century. Then corporate strategies related to the intensification of intensive crops, corn and wheat, led to the substantial uprooting of vines.
But since 2003, we decided to start planting again new vineyard, mainly of Sangiovese grapes, with small portions of Cabernet Sauvignon and Canaiolo. After three years, in 2006, at the first harvest of the new vineyard (now called “Vigna di sopra”), the existing vineyard (now called “Vigna di sotto”) was uprooted and replanted. Today, this new vineyards are in full production and devoted, the Vigna di sopra to the production of Purneia and Bachiarro, the Vigna di sotto fully dedicated to the production of our rosé wine Mustiola.
Our program, based on an absolute belief in the virtues of the territory of Sarteano, is to proceed in the coming years to expand our vineyard, together with the progress and quality of our wines.
Small history of our harvests
Harvest 2015: a new step in our quality evolution, a first step to organic wine
This was the first vintage of three during which our vineyards will be in “organic conversion” (first official organic harvest: 2018).
After three years of great difficulties, finally what could be the perfect year. And, as always, when the grapes are perfect, it draws from everywhere all kinds of nice little creature.
The Vigna di sotto, harvested in mid-September, has produced what promises to become a wonderful rosé rich of powerful and complex scents.
The Vigna di sopra, harvested in late September, racing with wild boars and roe deers, and without being able to wait for the perfect day, despite the electric fences, we have produced a delicious and heavily scented must. We believe that this will become a year of further innovative leap in our production process for the Purneia.
Another better-to-forget vintage with regard to general agriculture conditions, the worst since we began our work on naturally fermented wines. Because of the climate grapes have been heavily attacked by powdery mildew. During harvest nearly 70% of the grapes was discarded and still we can not pronounce on the outcome of the wines of the Vigna di sopra.
A very difficult vintage, rain and terrible assaults by roe deers and wild boars, but the wines, particularly the Purneia are coming out with attractive features that recall the wines of the ’80s, with lower alcohol contents, and a less powerful but elegant nose.
The harvest of 2012 was virtually non-existent, due to the relentless assault by wild boars and roe deers. Given the small quantity of grapes, as excellent, this year we opted to produce only Mustiola, that was vinified with wild yeast, giving full via the new course for the vinification in white.
Harvest 2011: starting the evolution to natural fermentation wines
In 2011 we completely disengaged from the winemaking logic that had led up to 2009, by converting all our production to natural winemaking. The elimination of the yeasts and the substantial cut of the use of sulfur dioxide, and, of course, to the waiver of any other chemical garrison “improvement”, carried our wines, especially the Purneia 2011, in a sharp qualitative turn, increasing the scents in power and complexity, enriching the taste and giving persistence. This year the post-fermentation maceration reached last extreme. From October to December, more than two months. It seems very much, but the result has proved us right, color, body, texture. We are proud of our red wines. The Mustiola of this vintage rosé immediately went out, over the summer, which is not much room for interpretation.
2010 was proving to be a pint-sized harvest. While the quantities of all the grapes were a fraction of those of the previous year (thanks especially the particular season, but also unstoppable population of roe deers and other little, nice animals), the quality of the grapes turned out superlative. We vinified a small amount in pink for our Mustiola 2010, trying to repeat the incredible result of 2009. The progress we are making on this wine can only fill us with pride. The red wine gives us good hopes too. Despite the total amount of product was somewhat poor, the various maturation of Sangiovese seem to an excellent level.
A year of great grape production that is pulling out nails. The Reds are slowly pulling out their character, with elegance and harmony. It was precisely in this year that for the first time we decided to groped the realization of a rosé of Sangiovese: the Mustiola 2009 IGT (Sold out). In this year we decided not to do the Purneia, using the grapes for the simplest Jailbird.
A strong incidence of powdery mildew has advised to produce a small amount of bulk wine.
Vintage 2007 – second harvest, fourth leaf
The low acidity of these grapes led us to not to bottling the wines of this vintage.
Harvest 2006 – first harvest, the third leaf
A vintage we miss, the first step of Purneia that will forever remain indelible in our memory.