The modern structure is conceived as an industrial space skilfully designed not only as a cellar but as a place in which to celebrate wine as a form of art and culture. From the ground level emerges a multifunctional environment, perfect for cultural meetings, exhibitions and events. The spaces intended for production, processing and ageing are below ground, in compliance with traditional oenological practices, in order to guarantee maximum efficiency in the winemaking processes. When it comes time to harvest, the rationality of the design manifests itself as the small crates in which the grapes are gathered are immediately transported to the cellar: here, only the bunches that have passed a careful selection process are subjected to pressing. The grapes are dropped in, as the must and pomace pass from the upper to the lower level thanks to the force of gravity. This choice is in line with a production philosophy oriented towards the naturalness of the product and the minimum use of machinery.
L’edificio della cantina, integrato tra il verde delle vigne e i boschi circostanti, è un luogo in cui si va realizzando un’immersione nell’enologia ideale: cemento, acciaio e vetro costituiscono il “cuore tecnologico” dell’azienda, che batte con passione e precisione, illuminato ad arte e incorniciato dall’intenso verde della campagna di Todi. La cantina non è soltanto un puro oggetto di design, ma un’architettura integrata nel paesaggio che la circonda e, nonostante la modernità delle forme, si armonizza con i luoghi, diventando lo spazio ideale in cui, seguendo i ritmi dettati dalla natura, i frutti preziosi lentamente si trasformano in vini pregiati.
La moderna struttura è concepita come uno spazio industriale abilmente progettato non soltanto come cantina ma come luogo in cui celebrare il vino come forma di arte e cultura. Dal terreno emerge un ambiente multifunzionale, destinato ad incontri culturali, mostre ed eventi. I locali destinati alla produzione, alla trasformazione e all’invecchiamento sono interrati, nel rispetto delle tradizionali pratiche enologiche, in modo da garantire la massima efficienza nei processi di vinificazione. In occasione della vendemmia, la razionalità progettuale torna a manifestarsi e le piccole cassette in cui si raccoglie l’uva vengono subito trasportate in cantina: qui solo i grappoli che hanno superato un’attenta selezione arrivano alla pigiatura. Il conferimento delle uve avviene per caduta, e i mosti e le vinacce dal piano superiore passano a quello inferiore grazie alla sola forza di gravità. Tale scelta è in linea con una filosofia di produzione orientata alla naturalezza del prodotto e al minimo intervento delle macchine.
After years of research, at Roccafiore we have come to understand the real potential of the G5 clone, a “pioneering” path aimed at smoothing the edges of rusticity and wisely enhancing the distinctive elements: the elegance and smoothness on the palate are an immediate example, such as the tension and sapidity, the extractive richness that never invades. The result of harmony and balance that converge in this wine is the result of years of work in the vineyards and of intuitions in the winemaking, technique and vision that have led Roccafiore today to become the leading company in the research about grechetto, with the intent to raise the quality standards day after day.
Umbria has always been a region with a marked whitish soul, due to a long tradition in the production of great white wines. Grechetto di Todi is an ancient native vine of the area, already mentioned by Pliny the Elder in the pages of the Historia Naturalis. The author, describing a particular type of vine, with a characteristic taste wrote: “Peculiaris est tudernis” or: it is typical of Todi.
The origins of the Grechetto di Todi are not certain, as often happens, but it seems that it was introduced in the regions of southern Italy by the Greeks, only to find its ideal habitat especially in Umbria. The name brings it closer to the great family of “Greek grapes” and recent investigations on the genetic heritage have highlighted significant differences with the Grechetto di Orvieto. In the past, the generic term Grechetto was used to refer above all to the most widespread cultivar in the territory of Orvieto. Thanks to the analysis carried out on the DNA of the vines, today we know that the grechetto di Todi is a different variety compared to the other types grown in central Italy: the g5 clone is associated with the grechetto di Todi, very different from the g109 clone of the most common common variety. Since the 2010 vintage, Grechetto di Todi has been produced under the name Todi Doc, which includes the territories of the municipality of Todi and some neighboring areas.
Grechetto di Todi is characterized by a compact bunch, made up of small grapes with a thin skin. It ripens earlier than the common grechetto, this allows it to maintain a good freshness and develop a remarkable and varied aromatic profile. It adapts well to the temperate climates of the inland hilly areas of central Italy and has good resistance to diseases. However, it prefers cool and breezy summers with frequent thermal inversions at the end of ripening and moderately clayey soils, with a good presence of limestone.
