Producer Terrazze Singhie

LIGURIA

Terrazze Singhie was born in 2017, from the passion of Sara Polo and Mauro Migliavacca for organic viticulture and natural wine. After years of wandering in the world of wine in Italy and abroad, they were electrocuted by a small jewel hidden between the rock walls of Orco Feglino. The belief that for its geographical and historical characteristics the terroir of Liguria can give wines unique in the world; the idea that Lumassina, an autochthonous variety of only three valleys in the Savona area, can give a long-lived and authentic wine; and the desire to preserve and enhance a centenary vineyard in the middle of the woods did the rest. The vineyard is located in a splendid terraced hill at 300 meters above sea level, in the municipality of Orco Feglino on a sandy loam-rich soil with a rich skeleton. The twenty-nine terraces that make it up are surrounded by twenty hectares of woods composed mainly of chestnut and pine trees, in which we also find downy oaks, holm oaks, strawberry trees, ash trees and heaths. The grape variety is Lumassina, an autochthonous white grape variety of the Savona area, which finds one of its historic cru in Feglino. The vineyard is several hundred years old and retains the typical traditional plant, called Ambrustin: a structure made of rough chestnut poles taken directly from the surrounding forest and tied together with willow branches. The dry stone walls that make this hill cultivable, steep but with excellent exposure, are made of local stone. The density is around 3500 plants per hectare and the vines are espalier-trained. The vineyard is conducted according to the principles of organic agriculture and the treatments are carried out with sulfur, copper, decoctions of plants, microorganisms and biodynamic preparations. All interventions in the vineyard, from pruning to the harvest of the grapes, are carried out manually. To minimize the impact of "vine monoculture" on the surrounding ecosystem, we try to create a balance in biodiversity. In the vineyard, peaches, apricots, plums and cherry trees grow; and the rows are left entirely grassed. The turf / floral carpet, composed of more than 200 plant species, covers the rows throughout the year and allows you to combat rain erosion during the autumn period and the drying of the soil during the summer. The grape harvest between the end of September and the middle of October seeking the right balance between sugar and acidity. To give the wine a greater aromatic complexity, we harvest the grapes in different ripening moments. For this reason, several micro vinifications are carried out in the cellar in 500 l containers with a skin maceration for ten to twenty days. All ferments are carried out by indigenous yeasts present from grapes to wine naturally on the grape skin. After fermentation, the wine is fermented in 225 and 500 L oak barrels, on the fine lees. After 9/11 months, with the complete development of the malolactic fermentation, which takes place in late spring, the wine is ready to be bottled, without filtration or clarification.