Pasquale Bonamici

I am a small winegrower based in Mamoiada, where I cultivate 3 hectares of Cannonau. My cellar is located in the historic centre of the village.

Wine is a living product, shaped by the land and by the seasons. Each vintage is different, and therefore every year the wine changes.

When the vintages are favourable, I produce and bottle my wine; otherwise, I sell it in bulk. I vinify only grapes from my own vineyards or from vineyards I manage under sharecropping, so I can ensure the quality of the grapes and the treatments applied.

Alcoholic fermentations start spontaneously, without the addition of selected yeasts. Fermentation usually begins after one day, although in some cases it may take two or three days. I add only a small amount of sulphites during fermentation.

The wine is transferred into small stainless steel tanks or 500-litre barrels, depending on the style I want to produce. I do not use any additives or external inputs—nothing other than grapes and wine.