Ognissanti Winery - Caterina Percivati

Our adventure began in 2015, when we decided to reclaim three abandoned vineyards located in the Pomaretto (Turin) and Perosa Argentina (Turin) areas. These are historic areas, part of the Ramìe DOC, characterized by vines ranging in age from 50 to 100 years, cultivated on terraces and slopes so steep that only manual work is required: clearing of shrubs, spraying with a backpack sprayer, harvesting, and transportation of the grapes are all done by hand.

The initiative was born from the will of Michele Percivati, an Australian sommelier, originally from the area and passionate about wine, who purchased the vineyards that year, entrusting their management to us, local residents united by a deep passion for biodynamics and horticulture.

The collaboration immediately proved fruitful, both in the vineyard and in the cellar. The grapes are grown using exclusively natural products (see list below), and any diseased parts are removed manually.

The winemaking process takes place entirely in our cellar, converted from an old barn in Castel del Bosco, Roure (Turin). We use exclusively grapes from our own vineyards, which we grow ourselves. No additives or external substances are added at any stage of the process. The grapes are crushed and destemmed, then placed in vats with natural yeasts produced from the grapes themselves. The must is punched down and aerated until the alcoholic fermentation is complete. After racking, we rack the wine several times for decanting, promoting natural purification, and then allow malolactic fermentation to occur spontaneously at a controlled temperature.

Once malolactic fermentation is complete, further racking is performed to remove any lees. The wine is then left to mature naturally over the winter, taking advantage of the cold to precipitate tartaric salts.

With the Easter moon, the wine is bottled for a minimum refinement of 24 months, or transferred to Tava terracotta amphorae, where it matures for a period varying between 9 and 24 months.

Although our production is based exclusively on the use of sulfur, Bordeaux mixture, bentonite, horn manure and horn silica, for ethical and economic reasons we have decided not to request organic or biodynamic certification .

For the same reasons, despite having all the requirements and having the vineyards regularly registered as DOC, we have not claimed the RAMÌE denomination .

The only certification we have is CERVIM , dedicated to heroic viticulture.