Masseria del Feudo
BACKGROUND
Masseria del Feudo is not just a company; it is a family history. Values and ideals continue to be upheld by Francesco and Carolina, the fourth generation committed to promoting viticulture and agriculture in a land where innovation is supported by tradition.
Their business philosophy translates into social responsibility
towards the environment and a
commitment to maintaining high production quality.
The vineyards
TThe vineyards span 15 hectares of rolling hills and are cultivated using certified organic methods. This land has been home to vine cultivation since 1860.
Masseria del Feudo dedicates 20 hectares to peach orchards, growing 13 varieties of late-ripening peaches and nectarines. The harvest begins in late August and ends in October, with fruit selection and harvesting done manually. The annual production amounts to approximately 600 tons of fruit. They also grow 2 varieties of apricots.
Among the vineyards and orchards, organically cultivated olive trees produce a high-quality extra virgin olive oil, reaffirming the company’s commitment to enhancing all its production sectors. The olive grove spans 3 hectares, where the Nocellara and Carolea varieties are grown.
THE CELLAR
The winery was built within the ancient rural buildings of the old Masseria. It has a total capacity of 2,000 hectoliters.
The tanks and fermenters are made of steel and concrete, all equipped with digital temperature control. A micro-vinification line has been set up in the winery, allowing for new experiments during each harvest—research aimed at enhancing the unique characteristics of the terroir. The wine aging process takes place in the rooms of the old winery, which has now been climate-controlled.
THE WINE
voce di lago
grillo doc
Straw yellow with golden reflections. Opens with a fine and clean bouquet, expressing the the characteristic complexity of the variety. Citrus notes, acacia honey, and typical floral aromas emerge with underlying hints of white pepper and currant, adding a spicy touch. On the palate, the fruity notes maintain both ripeness and sweetness, well-balanced by good acidity and salinity. As the tasting finishes, delicate hydrocarbon notes become noticeable, destined to intensify with aging.
Certified Organic
Grape variety: 100% Grillo
Vineyard: Hand harvested. Young vineyard at 480 meters above sea level
Soil: Medium textured limestone
Training: Guyot
Yield: 2 kg per plant
Harvest Period: Second half of August
Vinification: De-stemming and crushing, 12 hour cryo-maceration, gentle pressing, fermentation with indigenous or wild yeasts in stainless steel tanks for 10 days at a controlled temperature, followed by 6 months of aging on the lees before bottling.
grillo doc
Certified Organic
Grape variety: 100% Grillo
Vineyard: Hand harvested. Vigna Giovane at 480 meters above sea level.
Soil: Medium textured and average limestone
Training: Guyot
Yield per hectare: 70 quintals
Harvest Period: Second half of August
Vinification: De-stalking, cold maceration for 12 hours, soft pressure, fermentation through indigenous yeasts in stainless vats for 10 days. Refining 6 months on the less and 3 months in bottle.
nero d’avola sicilia doc
Certified Organic
Grape variety: 100% Nero d’Avola
Vineyard: Vigna Giovane vineyard at 480 meters above sea level
Soil: Medium textured and average clay
Training: Guyot
Yield per Hectare: 90 quintals
Harvest Period: Second half of September
Vinification: De-stalking, maceration and fermentation with indigenous yeasts, and maceration in stainless steel tanks for 14 days at 24°C. After racking, short refining in concrete vats and in bottle.
via rossa
nero d’avola sicilia doc
Intense ruby color. Varietal notes of fresh fruit, currant, and black cherry blend perfectly with hints of dark chocolate, leather, and pepper. Fresh and dynamic on the palate, with velvety and silky tannins. The long, persistent, and smooth finish is the result of careful in-house selection.
Certified Organic
Grape variety: 100% Nero d’Avola
Vineyard: Young vineyard at 480 meters above sea level
Soil: Medium textured clay
Training: Guyot
Yield per Hectare: 90 quintals
Harvest Period: Second half of September
Vinification: De-stemming and crushing, fermentation with indigenous yeasts, and maceration in stainless steel tanks for 14 days at 24°C. After racking, the wine is aged for six months, half in cement tanks and half in French oak barrels, followed by a short refinement in the bottle.