My Land
Oltrecastello
The soil on the eastern hill of Trento comes from glacial deposits from the last Ice Age, about 20,000 years ago. The main base is made of dolomitic limestone, but it’s not uncommon in the vineyard to also come across some porphyry stones (from the Cembra Valley) and, more rarely, some granite stones (probably from the Sole Valley).
At Oltrecastello, we’re on the upper part of the hill, from 530 meters to 600 meters above sea level, covering a total area of 4 hectares.
The land faces southwest with fairly steep slopes (30%).
All the rows are Guyot-trained in a mixed pattern that allows the breeze to flow along the slope and keeps the plants well-ventilated.
The varieties grown are Chardonnay and Pinot Noir.
Cava dei Ronchi
We are between 250 and 300 meters above sea level. The land is a small valley carved into the surrounding forest, covering a total area of 6 hectares with various exposures, slopes, and soil textures ranging from clayey/silty to silty/sandy, giving different characteristics and profiles to the grapes in each subzone.
The training system is Guyot, and the two varieties grown are Pinot Noir and Chardonnay.
Why BIO
Tenuta Volpare is an organic certified farm and operates this way because of the company philosophy of carrying out environmentally sustainable practices.
The exposure of the land, Guyot training, and row orientation allow the grapes to stay perfectly healthy even with organic treatments, which means a low environmental impact.
On top of this natural vineyard suitability, there are various manual agronomic tasks (gem selection, positioning of the branches, taking away leaves covering the grape and distending the grapes before harvest), all aimed at improving the microclimate around the grape and naturally making it less prone to diseases, while also allowing the grapes to ripen optimally.
Winemaking
Winemaking is done separately for each subzone to enhance its characteristics. The final wine blend is made once alcoholic fermentation is complete and, in the case of the sparkling cuvée, also using reserve wine from previous vintages.
Pneumatic press and stainless steel tanks are used for white wine vinification.
The Pinot Noir, after a 10-12 day maceration, goes into barriques for 10 months before bottling.
Targeted use of sulfur dioxide in minimal quantities to keep the wine’s organoleptic qualities intact over time.
Facilities
We have equipped ourselves with the best technologies to preserve the characteristics of the grapes, their aromas, and scents: a cooling system for clarification and fermentation, and a nitrogen system to prevent unwanted oxidation.
Aging
The completely underground cellar has a storage area for aging wines at a constant temperature of 13.5 degrees and 75% humidity. The temperature and humidity control system is powered by solar panels.
