I Luoghi
I Luoghi, a pure concentrate of fresh youth, true personality and tasting finesse, in the pulsating heart of the Bolgheri wine region. Since the early 2000s in Castagneto Carducci, the hosts and living soul of the winery are Stefano Granata and Paola De Fusco, respectively an electronic engineer and a winemaker. Always passionate and curious connoisseurs of Italian viticulture, perhaps driven by the memory of their grandparents and great-grandparents who have been producing wine since 1900, they have finally realized the dream and work of a lifetime: to set up a company that is “theirs” one hundred percent. Thanks to some meetings with renowned wine consultants such as Attilio Scienza and Gioia Cresti, I Luoghi has finally brought its wine to life, expressive, characterful, personal. A hymn to the territoriality of this coastal strip, surrounded by the sea and gentle hills, endowed with unique and singular pedoclimatic conditions.
The I Luoghi winery extends over a total of 5 hectares of property, divided into 3.5 hectares of vineyard and 1 hectare of olive grove. The new vineyards were established in 2002, with a high-density planting layout and the choice of single and double cordon as the training system. The soils here are mostly composed of sand, cultivated according to the principles of Organic Agriculture, also certified on the label. Mother Nature has rewarded these winemakers, so sensitive and respectful of the territory, by placing the vineyard “Pineta di Carolo” in a location of great value, within an area where hunting is prohibited, where pheasants naturally prune the plant, lightening it of the juicier grapes.
Stefano and Paola have always sided with nature in the management of their company I Luoghi, banning the use of synthetic chemical products and herbicides in the vineyard and minimizing fertilization in order to maintain the vegetative and productive balance of the plants. Even in the winery, they try to touch the must as little as possible, initiating spontaneous fermentations with only naturally occurring yeasts on the skins of the grapes and carrying out daily pump-overs and
I Luoghi, a pure concentrate of fresh youth, true personality and tasting finesse, in the pulsating heart of the Bolgheri wine region. Since the early 2000s in Castagneto Carducci, the hosts and living soul of the winery are Stefano Granata and Paola De Fusco, respectively an electronic engineer and a winemaker. Always passionate and curious connoisseurs of Italian viticulture, perhaps driven by the memory of their grandparents and great-grandparents who have been producing wine since 1900, they have finally realized the dream and work of a lifetime: to set up a company that is “theirs” one hundred percent. Thanks to some meetings with renowned wine consultants such as Attilio Scienza and Gioia Cresti, I Luoghi has finally brought its wine to life, expressive, characterful, personal. A hymn to the territoriality of this coastal strip, surrounded by the sea and gentle hills, endowed with unique and singular pedoclimatic conditions.
The I Luoghi winery extends over a total of 5 hectares of property, divided into 3.5 hectares of vineyard and 1 hectare of olive grove. The new vineyards were established in 2002, with a high-density planting layout and the choice of single and double cordon as the training system. The soils here are mostly composed of sand, cultivated according to the principles of Organic Agriculture, also certified on the label. Mother Nature has rewarded these winemakers, so sensitive and respectful of the territory, by placing the vineyard “Pineta di Carolo” in a location of great value, within an area where hunting is prohibited, where pheasants naturally prune the plant, lightening it of the juicier grapes.
Stefano and Paola have always sided with nature in the management of their company I Luoghi, banning the use of synthetic chemical products and herbicides in the vineyard and minimizing fertilization in order to maintain the vegetative and productive balance of the plants. Even in the winery, they try to touch the must as little as possible, initiating spontaneous fermentations with only naturally occurring yeasts on the skins of the grapes and carrying out daily pump-overs and
