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Adopt Lumassina
TERRAZZE SINGHIE

Select n. of vines to adopt
€120.00

Available vines: 120

Current phase of the vineyard: Winemaking

Information

Adopt your LUMASSINA vines for a year and receive the "WINEMAKER'S BOX".


  • Adopt your vines and support the winemaker in the production of natural, organic or biodynamic wines, marrying agriculture in full respect of the environment.


  • Virtually follow the progress of the work phases and the growth of your vines by accessing your personal page on the IWE platform.


  • Receive immediately at your home the "BOX OF THE WINEMAKER" as a thank you for your support, A BOTTLE OF WINE FOR EVERY VINE ADOPTED


  • The VINES can be adopted starting from n.3 to facilitate the winemaker in the shipment of the "BOX OF THE WINEMAKER".


  • We will constantly update you on all the new experiences in the vineyard and in the cellar available and you will be able to buy and reserve your place so as not to miss even an exciting moment of the journey of your grapes.


  • On the profile of the winery are available for you, all information of accommodation activities on where to stay and where to eat for when you go to visit, selected by us and by the winemakers to make you live a true local experience.


  • 10% discount for adoptions from 6 vines onwards


  • FREE SHIPMENTS ONLY IN ITALY
  • For foreign countries the shipping costs are charged to the recipient according to the country of destination.


In this WINEMAKER'S BOX it could be included, according to availability:


LUMASSINA DI BOSCO 2018


From this grape variety in the TERRAZZE SINGHIE cellar is produced:

LUMASSINA DI BOSCO

100% Lumassina

An autochthonous white grape of the Savona area, which finds one of its historical cru in Feglino.

The vineyard is several hundred years old and retains the typical traditional plant, called Ambrustin: a structure made of raw chestnut poles taken directly from the surrounding forest and tied together with willow branches. The dry stone walls that make this hill cultivable, steep but with excellent exposure, are made of local stone.

The density is around 3500 plants per hectare and the vines are espalier grown. The vineyard is conducted according to the principles of organic agriculture and the treatments are carried out with sulfur, copper, decoctions of plants, microorganisms and biodynamic preparations.

All interventions in the vineyard, from pruning to the harvest of the grapes, are carried out manually.

To minimize the impact of "vine monoculture" on the surrounding ecosystem, we try to create a balance in biodiversity. Peaches, apricots, plums and cherry trees grow in the vineyard; and the rows are left completely grassy. The turf / floral carpet, composed of over 200 plant species, covers the rows throughout the year and allows you to combat the erosion of rain during the autumn period and the drying of the soil during the summer.

The harvest between late September and mid-October in search of the right balance between sugar and acidity.

To give the wine a greater aromatic complexity, we harvest the grapes in different ripening moments. For this reason, several micro-vinifications are carried out in the cellar in 500-liter containers with maceration on the skins for ten or twenty days. All the ferments are made from indigenous yeasts present from the grapes to the wine naturally on the grape skin.

After fermentation, the wine is fermented in 225 and 500 L oak barrels, on the fine lees. After 9/11 months, with the complete development of malolactic fermentation, which takes place in late spring, the wine is ready to be bottled, without filtration or clarification. we harvest the grapes at different ripening moments. For this reason, several micro-vinifications are carried out in the cellar in 500-liter containers with maceration on the skins for ten or twenty days. All the ferments are made from indigenous yeasts present from the grapes to the wine naturally on the grape skin. For this reason, several micro-vinifications are carried out in the cellar in 500-liter containers with maceration on the skins for ten or twenty days.

All the ferments are made from indigenous yeasts present from the grapes to the wine naturally on the grape skin. The wine is fermented in 225 and 500 L oak barrels, on the fine lees. After 9/11 months, with the complete development of malolactic fermentation, which takes place in late spring, the wine is ready to be bottled, without filtration or clarification. the wine is fermented in 225 and 500 L oak barrels, on the fine lees. After 9/11 months, with the complete development of malolactic fermentation, which takes place in late spring, the wine is ready to be bottled, without filtration or clarification.


THIS PACKAGE EXCLUSIVELY INCLUDES THE VINNER'S BOX AND THE VIRTUAL ADOPTION OF THE SCREWS, TO BE FOLLOWED THROUGH THE IWE PLATFORM.

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