Fabrizio Dionisio Boutique Winery is located on the hills facing the town of Cortona. The winery includes two different estates, at an high average of 300 metres.
Beginning in 2000, new vineyards were gradually planted on both estate properties, focusing exclusively on Syrah, which is considered authentically local, a viticultural heritage perhaps from the French occupation of the area during the Napoleonic era, two hundred years ago.
Syrah from Cortona is indeed unanimously considered the best of Italy.
The vines are planted at a density of 5,000 vines per hectare (2,024/a.). Crop yield is kept to about 800 grams per vine (=40 q/ha, or 16 q/a.) by practicing cluster thinning and re-sizing during the summer.
Use of chemical-based treatments is severely limited, and thus vineyard practices are largely organic. With the sole exception of canopy hedging in the spring, all operations are carried out manually.
Harvest too is done manually, with the grapes picked into small boxes. The clusters are then removed from the stems and pressed very gently (which opens, but does not crush, the berries) and the must fermented in temperature-controlled stainless steel fermenters.
The objective of the winery is to produce wines that are absolutely artisanal. Artisanal also means, in the strictest and most noble meaning of that term, utilising the most up-to-date practices and technologies, but working always and only manually, at every step of the way, both in the vineyard and in the cellar, and with uncompromising respect for the environment, for the earth, and for its fruits—with their matchless sensory uniqueness.
The objective of the winery is to produce wines that are absolutely artisanal. Artisanal also means, in the strictest and most noble meaning of that term, utilising the most up-to-date practices and technologies, but working always and only manually, at every step of the way, both in the vineyard and in the cellar, and with uncompromising respect for the environment, for the earth, and for its fruits—with their matchless sensory uniqueness.
