List of products by supplier: Fabbrica di San Martino

Fabbrica San Martino


PROFILE


La Fabbrica di San Martino is a splendid testimony of this past: the estate extends over 20 hectares. Vineyards, olive groves and forest, which surround a magnificent 18th century Villa. The manor house, built by Count Lorenzo Sardi in 1735, is based on the foundations of a rustic structure from the 1500's. The Baroque Villa is considered one of the most important of the 18th century in Lucca.


The family, through different generations, has always tried to preserve the story of our estate and territory. Today they work with the same respect for this tradition and this is directly reflected in the wines that they produce. All the wines are organic and biodynamic certified, their natural flavors reveal the territory's distinctive characteristics and the indigenous grape varieties.


Fabbrica di San Martino is DEMETER certified.


SURFACE


9 hectares


COMPOSITION OF THE SOIL


Clay and Limestone


GRAPE VARIETY


Sangiovese, Ciliegiolo, Canaiolo, Malvasia Nera, Aleatico, Colorino, Malvasia e Trebbiano


METHOD AND FILOSOFY APPLIED IN THE VINEYARD


Fabbrica San Martino’s philosophy is completely oriented towards biodynamic farming which is based on a close connection between the vineyard and the winemaker. Production without any pesticides or fertilizers where the winemaker is guided by the vineyard and not the other way around.


Biodynamical preparations are used that are connections between the animal and vegetable kingdom, like for example:
-  500 Horn Manure, is used to increase the fertility of the soil;
- 501 Horn Silica, made of crushed quartz, is used to enhance photosynthesis.


By farming in a biodynamic way the natural cycles of the vines are not altered which results in the product to be healthy, unique and typical..


METHOD AND FILOSOFY APPLIED DURING THE WINE MAKING PROCESS


Exclusive use of the grape’s own natural yeasts. The fermentation is completely natural and the wine is not clarified, fined or filtered. In addition the use of sulpher dioxide is typically very low in order to preserve the ‘territorial’ signature of the wine and to safe-guard the health of the customers. 

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