2019 | San Giovenale Agricola Srl | Habemus Rosso

Producer Information

At an altitude of 400 metres, he planted Carignan, Grenache, Syrah, Tempranillo and Cabernet Franc according to the Alberello system – that is, without the typical wires connecting the vines. Starting with the choice of Marco Casolanetti as advisor, every decision is made in favour of sustainability and quality. Instead of chemicals, natural products based on garlic, algae or propolis are used in these vineyards. In the wine cellar – an architectural work of art that completely dispenses with fossil fuels – his hand-picked grapes macerate for about two weeks in the most modern steel tanks. Emanuele is also particularly fond of spontaneous fermentation, initiated by indigenous yeasts, and at the end of this process he transfers all the wines to new French barriques, where they mature over a period of 20 months. "I think it's the small details that distinguish a good wine from a great one," Emanuele tells us in conversation, explaining why he scrutinises every step of production, no matter how small. No wonder, then, that he manages to impress even the most demanding wine lovers with his Habemus wines, not only as a qualitative pioneer of the region.

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