Tenuta Palazzona di Maggio

The Palazzona di Maggio estate is located on the hills of San Pietro di Ozzano in Emilia Romagna and falls within the Doc Colli area of Imola and Romagna.

A story that dates back to the early 1960s when, in this avant-garde of Romagna, Luigi Perdisa created large areas of Sangiovese and Albana alongside them, in the wake of a tradition that dates back to 1800, with some international vines such as Cabernet Franc, Chardonnay and Merlot.

Since then the Perdisa family has been cultivating their own vineyards from whose grapes they produce quality wines which are a faithful expression of the territory and of each vintage which is always different and particular.

All this embracing innovation with the most modern agronomic and oenological practices, respecting the environment and the final consumer, with the strength of fifty years of experience and the innovative drive of the fourth family generation.

The Palazzona di Maggio estate is dominated by the eighteenth-century villa from which it takes its name, in an area of great historical and landscape importance, near the medieval village of San Pietro di Ozzano.

These hills are characterized by an extraordinary biodiversity and by heterogeneous soils which are extremely suitable for the cultivation of vines thanks also to a favorable microclimate with high temperature range and ventilation.

The vineyards are located between 80 and 170 meters above sea level in clayey and sandy soils.

The choice of rootstocks and varieties was made exclusively for the best possible agronomic result in relation to the type of soil and the oenological objective, in accordance with the mission and objectives of the founder of the Luigi Perdisa company.

Today the Perdisa family with Alberto, his wife Antonella and their sons Filippo and Federico in the vineyard and in the cellar, today cultivates the same varieties chosen at the time by the progenitor on a vine surface of 15.50 hectares on a total of about 60 of the estate .

The young Federico Perdisa follows the path taken by the progenitor Luigi in the vineyard, from which he inherited his passion for the vine and for the protection of the environment.

It maintains a 360 ° approach, which involves the use of natural and innovative phytosanitary products based on clays, volcanic rocks and diatoms in place of copper.

For maximum respect for nature, it uses biodegradable oils and fats for agricultural machines.

Much more than what the organic certification requires, which will become official from the 2019 vintage.

Antagonist insects are used to control mealybugs and other harmful insects in collaboration with the Regional Health Service and the Astra research laboratory in Tebano.

Weeds are eliminated through frequent mechanical tillage and all the main operations in the vineyard carried out manually, starting from winter pruning and harvesting.

The vineyards are of high density, 5500 vines per hectare, and occupy an area of 15,50 hectares with espalier training and spurred cordon pruning according to the Simonit and Sirch method.

The grapes are harvested by hand with a selection harvest, placed in small boxes and brought to the cellar to be immediately pressed. The production per hectare is low and varies from 45 to 90 quintals. The grapes are carefully rechecked and selected through a slow speed conveyor belt and sent to the soft press or to the destemming roller press. The peristaltic pump transports the must to the steel tanks where, thanks to optimal temperature control, fermentation begins without adding sulfur dioxide.

Winemaking

Fermentation takes place in steel tanks at controlled and optimal temperature. To have the widest possible olfactory and gustatory level of the wines, both selected yeasts and 5 different indigenous yeasts are used, the result of careful genetic selection in the company. Subsequently, depending on the type of wine, a short, medium or long maceration takes place: up to 20 days with frequent daily pumping over for red wines and up to 45 days for white wines.

Maturation of wines

It occurs partly in steel tanks at controlled temperature, partly for fine red wines, in oak barrels from the 1st to the 6th passage, in order to obtain the right micro oxygenation while maintaining and enhancing the specific characteristics of the wines. Reserve wines are aged in cask for no less than 24 months.

Sulfur dioxide

It is used in extremely low doses, on average 60 mg / liter for red wines and 90 mg / liter for white wines. Bear in mind that the limit established by EU laws for organic wines is 100 mg / liter for red wines and 150 mg / liter for white wines. Chiarifica
When necessary, it is carried out before bottling avoiding the use of products of animal origin.

Filtration
The filtration takes place during the bottling phase and is carried out with special “Becopad” filters in natural cellulose without any transfer to the wine. Wide links are used to not alter the characteristics of the wines. Once used, these filters are completely disposable and recyclable as cellulose.