The Luigi Fersini Agricultural Company was founded in 2015 with the aim of managing the family vineyard until then rented to a local winery. The vineyard, located in Sogliano Cavour (Lecce) is grouped in about 11 hectares, under a certified organic farming regime and includes Negroamaro, Montepulciano and Primitivo grapes. I make only a part of the grapes, the rest are sold to primary and renowned local producers. For me, wine must be an expression of the variety, of the territory and reflect the climatic trend of the vintage. A wine not "perfected" by interventions in the cellar. I have become and remain a farmer, I prefer to make wine by personally following all the phases at a local cellar where I have my silos, without having the distraction and commitment of having to manage a cellar and being able to concentrate on the agronomic management of the vineyards and on the natural transformation of the grape juice into wine. I like to see my vines free, with the shoots grown uneven after the spring pruning, slightly maintained by the containment wires and with the smaller leaves together with the larger ones that appear messy as if the vines were "unkempt" accompanied by tufts of 'grass at the base of the logs.

Information

Domain Name:
Azienda Agricola Luigi Fersini
Winemaker's Name:
Luigi Fersini
Country:
Italy
Region:
Puglia
Appellations:
IGT Salento
Farming:
Organic (Bioagricert)
Grape varieties:
Negroamaro, Montepulciano, Primitivo

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L’Azienda Agricola Luigi Fersini nasce nel 2015 con lo scopo di gestire il vigneto di famiglia fino ad allora affittato ad una cantina locale.
Il vigneto, situato a Sogliano Cavour (Lecce) è accorpato in circa 11 ettari, in regime di agricoltura biologica certificata e comprende uve di Negroamaro, Montepulciano e Primitivo.
Vinifico solo una parte delle uve, le restanti sono vendute a primari e rinomati produttori locali.
Per me il vino deve essere espressione della varietà, del territorio e rispecchiare l’andamento climatico dell’annata. Un vino non “perfezionato” dagli interventi in cantina.
Sono diventato e rimango un agricoltore, preferisco vinificare seguendo personalmente tutte le fasi presso una cantina locale dove ho i miei silos, senza avere la distrazione e l’impegno di dover gestire una cantina e potermi concentrare sulla conduzione agronomica dei vigneti e sulla naturale trasformazione del succo d’uva in vino.
Mi piace vedere le mie vigne libere, con i tralci cresciuti disomogenei dopo la potatura primaverile, leggermente mantenuti dai fili di contenimento e con le foglie più piccole insieme a quelle più grandi che appaiono disordinati come se le vigne fossero “spettinate” accompagnate dai ciuffi d’erba alla base dei
tronchi.

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