The subsoils under Sasso di Fata are a thin calcareous slates (the same as Onda), the most interesting geological section of the original vineyard. The work we do there follows the typical Licinia viticultural style - very low yields around 20-25HL/Ha, no Hedging, biodynamic procedures, light and heat and cover crop management programmes. No over fertilising. Sap-flow sensitive pruning. Rapid and intense shoot thinning. Harvest by taste not analysis. Sasso di Fata also goes through a bunch and terroir selection that we only perform for the cru wines. We only pick small spread out bunches and even in a small parcel not all the soils are exactly the same, so we leave out some parts (where the topsoil is a little deeper and more clay-ish). Then there is slow hand sorting of individual berries. In the cellar - slightly cooler (on average) and shorter macerations than might be expected - a few punch downs early on in the fermentation when it is still not too warm. Ageing in 500L oak barrels, 22% new for 10 Months and then concrete for 7ish Months.
