Tresinus 2018 San Giovanni
Tresinus, from selected Fiano grapes, is produced by the San Giovanni Agricultural Company, a project by Mario Corrado and Ida Budetta. The company, born in 1993, has developed in full respect of the unspoiled nature of Punta Tresino. It is an intense yellow wine, pleasantly smelling of flowers and fruit, taste has a free and clean entry and a persistent finish.
- Vino bianco
- Production area
- Production area (municipality)
- Castellabate-Punta Tresino
- Grape variety
- Type of soil
- Calcareous, clayey
- System of cultivation
- Spalliera, guyot
- Fermentation in thermally conditioned steel tanks refining in steel tubing, lasting 5-6 months in bottle
- It is perfectly matched to a good bakery or dumpling
- 0,75 l.
- Intense yellow
- Flowers and fruits
- A free and clean entry. Persistent finals
The San Giovanni agrobiological company, founded in 1990 by a long family tradition, extends over the fascinating and suggestive hills of the Piceno, a few kilometers from Offida, a magnificent medieval village rich in events and traditions. Surrounded by greenery, on an area of 30 hectares of vineyards, the company occupies an area known as one of the best in the Marche Region for the production of quality grapes. The vineyards, located on an average altitude of 320 meters. s.l.m., are exclusively biological and representative of typical local varieties, such as Passerina, Pecorino, Trebbiano, Montepulciano and Sangiovese. The clay soils are ideal for viticulture and the Adriatic microclimate determines summers cooled by the sea breeze and winters mitigated by the warmth of the sun. The San Giovanni company is constantly engaged in improving the quality of its wines through the scrupulous care of the vineyards and the use of cultivation methods that respect the environment, in a close link with the territory and tradition.
The Sangiovanni is a Biological-Vegan farm.
But what is organic farming and what does it mean? Organic agriculture, or organic as the Anglo-Saxons say, means agriculture in synergy with the environment. An agriculture that does not contaminate air, water and land while offering products without pesticide residues or chemical fertilizers. The products that come from organic farming are in fact obtained without any synthetic chemical. Soil fertility is safeguarded by the use of organic fertilizers and absolutely natural agronomic practices, in respect for the balance of the entire agricultural ecosystem. Recent research by the University of Davis in California has shown that organic foods, in addition to being free of toxic residues, contain antioxidants and nutrients to a greater extent than conventional products. In the same rigorous study it is shown that the quality of the organic soil improves over time, and with it its products. In fact, it is assumed that plants have a more active metabolism because they are forced to produce many more protective substances on their own. Organic farming, which has often been called primitive or primordial agriculture, is actually an articulated and efficient system that maximizes the natural resources of the land and the environment. Whoever cultivates organic has the duty to be prepared and conscious; attentive to both nature and tradition as well as technical and scientific innovations, to develop the potential of a truly "global" farming system in a healthy and lasting way. We could say that love for the environment and the search for quality have an immediate response precisely in organic farming. Producing organically is a true mission that drives those who practice it to continuous improvement.
The VEGAN choice
It is not only the organic run of the jewel in the crown of the offidana winery, which bases its production choices on respect for the environment: since the 2014 vintage its wines have been certified vegan with the "Vegan Quality Vegetarian" brand by CSQA as certifying body. The growing awareness of the public towards a healthy and eco-sustainable diet has in fact led the San Giovanni Company to no longer use the products of animal origin normally used in oenology, but only components of vegetable origin.