From grapes to wine
At Tiberio, the health of the grapes at harvest determines the wine’s quality.
The vinification, élévage and aging of each of our wines are carried out with the utmost care and out of immense respect for the vintage, our terroir and our original and historic wine grape biotypes.
Our aim is to express in each bottle we produce variety-accurate, true to type, aromas and flavours of our specific wine grapes, our soils, and microclimates in keeping with the vintage’s characteristics.
For this reason, our wines will vary slightly in their organoleptic profiles from year to year, as we do not follow standard winemaking recipes or force our grapes and our terroirs to give something they cannot.
Our wines are the result of our work in the vineyards, our ecosystem, and our soils, and we firmly believe the wines are made in the vineyards. Winemaking continues in the cellar all the work we carry out in the vineyard; in this light, we consider the winery not just a building but part of our terroir. Our winemaking is very gentle, respectful, and delicate, allowing our wines to broadcast the traditional traits of our massal selections and their old vine fruit enriched by the specific infuences of each vintage.
And so, long natural fermentations with indigenous yeasts and stainless-steel tanks only are used so as to not camouflage the specific characteristics of our grape varieties and how these are expressed by our habitats.
Vinification
We love to work with stainless steel, for fermentation and élévage. After having experimented with several different fermentations materials over the years, we found that stainless steel is able to better preserve the characters of our fruit and their distinctive aspects more than other materials. In short, stainless steel is the medium that is best able to represent and bring forward the unique identity of our massal selections, with no interferences. At the same time, we work with spontaneous fermentations using natural yeasts. Also, because of the natural, low, pH of our white wines and of our Cerasuolo d’Abruzzo, we do not carry out malolactic fermentation. No press juice is ever used, only the free run juice, such that we bottle only the cleanest and best part of our musts. A long, peaceful stay in the cellar then allows the wines to be bottled without any fining.
The result is fresh, elegant wines showcasing a very precise and pure identity that is strongly linked to our territory and the habitat the grapes grow in.