How We Produce Amastuola Organic Wines

Our farm produces its wines in the name of tradition and of innovation

In our vineyard, we produce organic wines with great pride, in the name of tradition and of innovation. We are able to preserve in our wines all the natural characteristics of the land, and both the climate and the sun typical of our region of Puglia. In doing this however, we do not shy away from innovation, and in our cellar we use technologically advanced activities, embracing experimentation and research to give our Apulian organic wine a unique quality. We know everything about our vineyard and our vines, meticulously following every stage of production. We know all the characteristics of our grapes, of the must and the wine in its different stages, all of which is crucial to obtaining the unique, special product we offer.

Technology and Innovation of Amastuola’s Organic Wine

When we created our garden vineyard, we took the decision to use unproductive land that was destined to be abandoned. Thanks to the work of our experts, we have been able to create a 100 hectare vineyard that can produce 10 different organic labels for our winery. We decided to produce organic wines was made as they fully reflect our product idea. Making organic wine means adopting an agricultural and productive philosophy that favours a relationship with the land and nature, supporting the reduction of the use of chemicals (fertilizers and pesticides) and sulphites, and adopting precision farming techniques such as, reducing the water used, and the adoption of biological culture techniques that prevent parasitic attacks in a natural way. For example, thanks to close collaboration with the University of Piacenza, we have placed meteorological units in our vineyard, connected to a central statistical system that provides us with climatic data that assists in preventing parasitic attacks on plants.

We use the Scholander Pressure Chamber to measure the all-important leaf potential of our vines (leaf potential is the force with which water is retained by the leaves).  Using this unit of measure allows us to precisely evaluate the hydration state of the plants, identifying when they enter stress conditions, and allowing us to immediately intervene, thus only providing irrigation when it is truly necessary.

From the collection to the cellar: so the organic wine Amastuola is born


Making organic wine also requires adopting different harvesting techniques based on grape variety and different crops. The harvest of our whites for example, takes place at night in the second half of August, as the lower temperature prevents undesired fermentation.


The harvesting machine moves between the rows, mechanically vibrating the grape bunches until the grapes detach. They are then transported to the cellar and put into the augers, from where they pass through the fermenters and then through double tubes that cool the mass, preventing spontaneous fermentation. The use of the latest generation vacuum press allows us to obtain a better quality of must thanks to the very low pressures obtained. The ageing processes then follows in barriques or bottles.

Our primitive Centosassi has a special and customised production process that allows us to create a unique product. Grapes are picked and harvested by hand. Whole berries are then sent to truncoconic barrels made from Allier oak where the fermentation takes place at controlled temperature and after a long post-fermentation maceration. The refinement process takes place in oak barrels for 12 months.

Professor Roberto Zironi, from the University of Udine’s Department of Food Science, lecturer of Enological Technique, Planning and Development in Oenology, carefully monitors the cellar production. His choice was dictated by his unquestionable competence, his enthusiasm for organic production and his new research and experimentation projects that allowed us to reduce sulphites in our wines with the possibility of completely eliminating them in the next few years.