Lautizio from Cantina Collecapretta is a natural red wine made exclusively from Ciliegiolo grapes from vineyards aged between 15 and 50 years. The must ferments on the skins for 10 days using indigenous yeasts in open, truncated conical vats at natural temperature. Afterwards, the wine is racked and transferred into a glass-cement tank, where it rests throughout the winter.
The first racking takes place during the waning moon in February, while the second occurs at the end of March. Bottling is scheduled for early April. Throughout the entire production process, no sulfur dioxide is added at any stage, including during the final bottling, ensuring a pure and natural product.
In the vineyard, sustainable viticulture principles are applied, using only sulfur and copper, and the soil is occasionally enriched with fertilizer produced by the farm’s animals, in full respect of nature.
| Serving temperature | 14°-16°C |
|---|---|
| Origin | Monti Martani – Spoleto – Perugia – Umbria |
| Soil | clay, limestone |
| Altitude | 600 meters above sea level |
| Training system | Guyot |
| Harvest | first ten days of September |
| Plant density | 3200 vines/ha |
| Vinification | 10 days of maceration |
| Aging | 8 months in glass-cement |
