Fedespina

Podere Fedespina was born out of Mirta Fedespina and Antonio Farina's desire to make the most of the characteristics of the Alta Lunigiana area, with the intention of producing quality wines in a healthy and genuine way, in the great tradition of Tuscan reds. The estate extends into the heart of the splendid and vocated Apennine area on the border between Liguria and Tuscany. The natural environment is uncontaminated, surrounded by centuries-old woods that favour the presence of an extraordinary environmental biodiversity, which constitutes a perfect habitat for viticulture. The vineyards are cultivated at more than 250 metres above sea level, on well-sunlit exposures, characterised by a cool, ventilated climate with good temperature ranges.

From the very beginning, the company's philosophy has been oriented towards the production of wines characterised by a strong territorial typicality, far from the standardised homologation typical of mainstream production. The choice of adherence to the customs of the Lunigiana region has led to a preference for grape varieties that have been present in the area for centuries. In 2003, the vineyards were replanted with Ciliegiolo, a grape variety typical of the region, and Merlot, present in Lunigiana since the beginning of the 20th century. These two red grapes proved to be particularly well suited to the microclimate of the area and have expressed themselves very well since the first harvest in 2006. The company's growth continued with the acquisition of a beautiful vineyard in Valle di Caprio, an area particularly suited to the production of Pinot Noir.

Fedespina's three labels are the result of painstaking work in the vineyard. The work is all done by hand, without the use of herbicides or weedkillers, and fertilisation is carried out only with organic vegetable fertilisers. The overall management of the vineyard is oriented towards maximum respect for nature, with minimal intervention, so as to always obtain healthy and perfectly ripe grapes. The same approach is also used in the cellar, which places the grape and its fundamental characteristics at the centre of the work, with minimal intervention in oenology. Fermentation takes place in cement tanks, while 300-litre French oak barrels with different toastings are used for ageing. The process ends with a very low use of sulphur dioxide, which also guarantees the healthiness of the wines.