Artisanal Sparkling Wines Traditional Method from Sunny Apulia
|Company Name:||Cantine 7 campanili|
|Owner Name:||Antonio di Rita|
|Number of employees:||2-5|
|Via Sant'Onofrio, 28 - San Severo (FG) 71016|
|Like Cantine 7 campanili on Facebook|
Our winery takes its name from the place of production of our wine, San Severo, in Foggia province (Apulia), which is also known as the city of the seven bell towers.
Our vines develop in the Upper Tavoliere delle Puglie (Apulia), which give life to the products of Cantine 7 Campanili. A calcareous-clayey territory, with a good presence of silt and sand which together with exposure to the sun and the arid climate makes it possible to cultivate the vine which, in these circumstances, has a low yield but of great quality. Protected by the Gargano, on the one hand, and by the Majella on the other, this territory is not subject to frosts or excessive temperature changes, being at the same time very windy. These characteristics prevent the development of mould and other diseases that could alter the final product. It is a territory located between 80 and 100 meters above sea level with a slight slope that exposes the land to one of the highest sunstrokes in Italy every day. The chemical composition of the soil causes rainwater, even if scarce, it is well kept so the grapes can ripen slowly, without stress, and without reductions in the aromatic and acidic kit. All this allows obtaining an excellent product already in the vineyard where the bunches are harvested and selected by hand. The cultivation with "Apulian pergola" with a density of 3500 vines per hectare allows the fruit to extract from the soil everything it needs to have a ratio between malic acid and tartaric acid such as to be able to obtain a good sparkling process.
We have Bombino Bianco and Pinot Nero vines, the latter being the noblest and elegant of all the red-berried vines in the world.
To obtain a sparkling wine, the bottles are stacked horizontally in places where humidity and temperature are constant and there is no vibration, noise and smell, as well as low light. The light could cause the reduction of the wine: for this reason, the glass of the bottles is dark. The yeasts transform sugars into ethyl alcohol and carbon dioxide, which this time, unable to escape, dissolves in the wine; moreover, the yeasts enrich the wine with aromas and flavours. This phase is called Presa di Spuma and coincides, in practice, with the second fermentation (development of other alcohol and carbon dioxide). Many production regulations provide for refinement periods from 18 months for the non-vintage to 33 of the vintage and many producers extend these refinement times to create a better quality product, even reaching several years. The duration of evolution on the lees, for a classic method, is equivalent to the ageing of wine: the longer the period, the greater the exclusivity and above all, the complexity of the sparkling wine. In one word: quality.
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