皮亚诺洛-库迪亚:记忆的传承

皮亚诺洛-库迪亚葡萄园朝北,海拔109米。该庄园葡萄非常多样,拥有八个不同品种,均为本地产葡萄品种,每一种葡萄都能很好的诠释西西里葡萄酿酒的独特品质。
凭借其35公顷的种植区,皮亚诺洛-库迪亚完美体现了特拉帕尼葡萄种植的精髓。几个世纪以来,农民辛勤劳作,将葡萄和橄榄树交叉种植在这片耕地上。土地孕育了每一个生命,传承着社会文明的历史。这种文化中,土地是最宝贵的财富,是生命之源和是每一个家庭的希望,希望来年更好的收成。这是一种神圣的感觉,耐心等待和低声祈祷的力量。不仅有来自土地的庇佑,还有耶稣的保佑,保护人们的劳作,确保丰收。这种物质与非物质的标识,描绘了这片丘陵上农作生活的风景,体现于不同作物的交替中。每年5月下旬,满目缤纷,大自然向人们展现了它的强大与慷慨:麦子开始泛出星星点点的黄,橄榄树在阳光下舒展新绿,再看那奔放的红色,葡萄园里一个个旺盛的生命正在热闹的舒枝展叶。这就是Firriato的西西里,沐浴在阳光下大地的灵魂,面朝大海,感受着上帝的恩泽,人们的热爱。

详细信息

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葡萄酒

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Pianoro Cuddìa

The Vineyard

The compact clay, rich in sodium, throws a spanner in the works of the life and productive cycle of the plants. Firriato has managed, however, to expertly use this limiting factor to their advantage, making it something capable of enhancing the organoleptic complexity of the exceptional raw material (the grapes) whilst respecting the varietal differences of the traditional vines. The land is meticulously worked in correspondence with the need to moderate the plants’ vigour that results from the mineral content of the compact clay. The work begins only after pruning of the trunk, between December and February, and then continues with ground cover to compete with the vines. Emergency irrigation is sometimes essential during the hot season, but only to wash away the surface salt. The northerly exposure influences the microclimate in the vineyards as the seasons change.

Pianoro Cuddìa

Harvest

Inquisitive, but also studious types who are interested in learning about one of Sicily’s most deep rooted identities, would find what they are looking for at Pianoro Cuddìa. The native vine varieties that grow here are a symbol of Firriato’s philosophy: to enhance the biodiversity that the island’s ampelographic heritage represents.
Each variety is individually harvested by hand, ensuring that each wine tank can be precisely traced back to the portion of the vineyard of its origin. This makes for a complex and frenzied harvest calendar, but perhaps also a more exciting one. Grillo and Catarratto follow close behind, however, if the climatic conditions of that vintage have not been regular and it has been very hot, their harvest time is brought forward so the grapes’ acidity and freshness are not lost. Mid-September it is the turn of Nero d’Avola and Frappato, red grapes which have a similar harvest start time. At the end of the month arrives the moment for the latest of all the varieties, Perricone. Perricone is Pianoro Cuddìa’s star varietal, and with regular climate trends without extreme heat, it can indeed be harvested by the end of September.

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Pianoro Cuddìa

Terroir

Water is the fundamental element in the development of any form of life, vines are no exception. The consistently marked presence of clay in Pianoro Cuddìa’s soils causes the plants an elevated level of water stress. The plants, conversely, require huge quantities of water. Firriato, ever faithful to its philosophy, has had the know-how to adopt the most suitable farming practices for producing maximum results in the vineyards of this estate, without upsetting the delicate balance of salt in the soil. In the wines, this maintains and enhances all the specific characteristics of their terroir of origin. The plants produce exquisite but smaller than average grapes here, and that is the reason that the red wines are richer in anthocyanins and polyphenols, which are precious supporters of human health. Varieties like Perricone, which is itself already rich in resveratrol (which helps clear arteries and is good for the heart), finds one of the best habitats for growth on this estate.

Pianoro Cuddìa

The wines

Pianoro Cuddìa is a blessed location, a real apogee of the quality and variety present in Sicilian vineyards. It is here that Firriato’s top labels like Ribeca come to life. Ribeca is an extraordinary single varietal Perricone with a smoothness and fruity intensity that interplays with aromas of Mediterranean scrub. It is one of the most elegant and ambitious wines on the Sicilian wine scene as well as the catalyst for prizes and recognition among the most prestigious guides. Then there are the two Quarter Vitis labels, both red and white which are the embodiments of the dream of encapsulating Sicilian native varieties in one glass. Quarter Bianco (a blend of Grillo, Catarratto, Zibibbo, and Carricante from Etna) and its brother Quarter Rosso (a blend of Nero d’Avola, Perricone, Frappato, and Nerello Cappuccio from Etna) are wines which have achieved their ambition of expressing Sicily’s complexity, rediscovering a bright future for its vineyards.

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