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Vines Trebbiano Spoletino (100 %)
Philosophy Biodynamic Wines

Color: Golden yellow.
Smell: The nose is typical, with exotic fruity scents, notes of wild spices, citrus fruits and aromatic herbs.
Taste: On the palate it is juicy, taut and balanced, with an beautiful freshness of taste and good length.
Food pairing: Ideal combination with dishes with mushrooms, delicate white meats and poultry, fish, shellfish and vegetarian dishes.

Altitude: 220 m a.s.l.
Exposure: South-east.
Plant density: About 5700 plants per hectare.
Breeding system: Guyot 220 x 80.
Yield: 80 quintals/ha.
Harvest: Manual, in October.
Vinification: 8 days on the skins in stainless steel tanks. Fermentation with its own yeasts in stainless steel.
Aging: 5 months in vitrified concrete tanks on the fine lees, 2 months in the bottle.

Not clarified. Not filtered.


Francesco Mariani, cook and winemaker in Montefalco, Umbria, produces wines from biodynamic agriculture together with his friend and collaborator Andrea Mattioli. “Raína” was the nickname of the farmer who first cultivated the lands of the current company. With this name Mariani wanted to keep alive the link with the past. The winery was founded in 2002. The vineyards, 10 hectares planted between 2002 and 2008, are located at an altitude between 220 and 300 meters above sea level. The soil that composes them is of medium texture, rich in skeleton. The exposure is mainly to the south-east. The training system is the spurred cordon for the red berried grapes and the guyot for the white berried ones. The planting density is about 5,700 plants per hectare. Sagrantino, Sangiovese, Montepulciano, Merlot, Syrah, Grechetto and Trebbiano Spoletino are grown in the vineyards. Since 2012 the company has been practicing biodynamic agriculture. According to Raìna, the winemaker has above all the task of looking after the land that hosts him. He must aim to maintain over time the richness of the soil from which he draws the fruits of his work, without exploiting it passively for mere economic reasons, nor progressively impoverishing it with the use of chemistry. From this point of view, biodynamics is, according to Raína, the only possible way. The biodynamic management of the vineyards is structured as follows during the year: In winter, the land is worked and green manures are sown. In spring, when the pruning is finished, they are treated with Eau d'Enduit (Fladen by Maria Thun, fresh whey and bentonite), which has a healing effect on the cuts. When the soil begins to heat up, a treatment based on 500 Horn Manure and Horsetail is carried out. For phytosanitary treatments, decoctions of nettle, garlic and wild willow are prepared to be mixed with the Bordeaux mixture. In summer, if the season is particularly rainy, in May it is treated with the preparation 501 Corno Silice, and, if the season requires it, the treatment is repeated at the end of August, to help ripening, fighting any excess heat with infusions based on nettle and chamomile. In Autumn, before the leaves fall, it is treated with the preparation 501 Corno silica. After the leaves have fallen, a treatment with the Fladen preparation by Maria Thun on the ground and, after about 20 days, with the preparation 500 Corno Maname.

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