Giuliano Pettinella is the man of Tauma; a young lawyer from Marche region who decided to start producing his own wine. He does so with two vineyards that together have no more than half a hectare. We are on the slopes of the Maiella, in the Municipality of Tocco da Casauria (Pe) with an Abruzzo pergola system and 45-year-old vines and on a hill overlooking the sea, in Silvi Marina (Te), with 20-year-old vines trained with low spurred cordon.
The approach is pure and aimed at enhancing the potential of a unique land such as Abruzzo. He does not use chemical fertilizers, only manure and green manure every other year. The grapes from both vineyards, after being crushed and de-stemmed, are processed together. The must is immediately separated from the marc and subjected to a static decantation at room temperature for eight / twelve hours, to eliminate the coarsest residues.
At that point, not resorting to selected yeasts, fermentation begins with a pied de cuve prepared a few days before. Fermentation takes place in over ten-years old barriques at room temperature (about 18 degrees).
The wine ages in wood (during this phase it performs several batonnage, first on the total lees, then on the fine ones) and, subsequently, in steel for times that may vary from year to year. His wine does not undergo any kind of stabilization, it is neither filtered nor clarified with adjuvant substances. Giuliano only uses settling by sedimentation between one transfer and another and the only addition is a small amount of sulfur dioxide.