USATT 2018 Exhibitor Story : Azienda Agricola Spadafora

About Azienda Agricola Spadafora

Spadafora is a noble Sicilian family whose first certified traces date back to 1230. Over the centuries the house has held five principalities, a duchy, two marquisates, an earldom and twenty-five baronages. Some family members have occupied prominent positions in the Kingdom of Sicily and in some European countries.

The founder of the company, Azienda Agricola Spadafora, is Don Pietro dei Principi di Spadafora, who inherited the estate from his uncle, Michele De Stefani, a talented farmer and breeder of racehorses.

The estate suffered a lot of damage during the 1968 earthquake but Don Pietro committed himself to the reconstruction and redevelopment of the vineyard, reappraising the native grape varieties and introducing non-native varieties to Sicily for the creation of quality wines. The current owner is Francesco Spadafora, son of Don Pedro.

Azienda Agricola Spadafora

The history of Spadafora bottled wine began almost twenty years ago, in the summer of 1988, when Francesco Spadafora’s father decided it would be better to explore another world, to see how it was, so from their land in Mussomeli, a family-owned property in inland Sicilian, where he grew wheat, he moved to Virzì to take care of the vineyards and make wine from the grapes. He immediately became passionate about it, thinking about what his father would like and what he wanted.

After tasting and testing, he decided in 1993 that he would only produce wine from grapes grown on this land, and he produced their first bottle, which he naturally named after his father: Don Pietro.

Azienda Agricola Spadafora

Azienda Agricola Spadaforas Vineyards

The grapes grown on the estate are harvested by hand and arrive in the winery in small, six hundredweight trucks, within about ten or fifteen minutes after cutting, in order to be processed immediately.

Harvesting of the white grapes, Chardonnay, Inzolia, Catarratto and Grillo, starts at around six o’clock in the morning so as to reach a temperature of around 17°C. The grapes are grown at a height varying between 220 and 400 meters above sea level and, under normal conditions, are subject to a temperature variation of 10-15°C, between day and night.

The white grapes are then stripped, using a rotating eccentric screw pump, and drop into a heat exchanger, which further lowers the temperature by 10-15°C, and finally, arrive in a pneumatic press.

The must is immediately cooled, thereby causing spontaneous decanting, and about two days later the clear part is poured into concrete vats, where controlled fermentation takes place. The red grapes are also processed immediately: they are stripped and then, using the same pump, placed in fermentation vats for maceration. The duration of maceration on the skins varies, depending on whether the grapes are Cabernet Sauvignon, After a period of maceration on the skins, the grapes are placed in the Vaslin press and the liquid is separated by successive pressing; it is then transferred to concrete vats where malolactic fermentation occurs; at this stage, a portion of the product is stored in small, 225-litre oak barrels in the aging cellar, and another part is refined directly in concrete vats.

Once the wine is ready, it is bottled and packaged in the winery using a Bertolaso monoblock, a capper, and a Cavagnino e Gatti labeller.

Azienda Agricola Spadafora Brands

Enrica Spadafora

Azienda Agricola SpadaforaPHYSICAL CHARACTERISTICS AND NOTES:
Color: Luminous yellow, the abundance of fine and persistent bubbles.
Bouquet: fresh and sweet as fruit. Pierced by a mineral streak, nuts, and bread essence.
Taste: extreme freshness. Beautiful acid trail supported by a superb structure.

RECOMMENDED TEMPERATURE: 10° C.

SERVING SUGGESTIONS:
excellent as an aperitif sparkling wine, exceptional with raw food, fish, baked fish, and shellfish.

TECHNICAL DATA

Varietal: Grillo 100%

Origin: Contrada Virzì, Monreale, Palermo
Map Sheet 142

Exposure: North-West

Altitude: 400 m above sea level

Soil: Sandy-clay

Training system: Simple Guyot espalier

Density: 5,000 plants per hectare

Year of planting: 2000

Harvest: August

Yield: 35 hl/hectare

Vinification and aging: Temperature-controlled fermentation in stainless vats is carried out for 12 months prior to tirage, which prompts slow fermentation in a bottle; a requirement of classic method. The bottles are kept in racks for 30 months (42 months total from harvest) to acquire that unmistakable bouquet.

Capacity: 75 cl.

Schietto Chardonnay

Azienda Agricola Spadafora

PHYSICAL CHARACTERISTICS AND NOTES:
Colour: golden yellow.
Bouquet: intense and complex, with crusty bread.
Taste: ripe citrus, spices, rich, full-bodied.

RECOMMENDED TEMPERATURE: 13° C.

SERVING SUGGESTIONS:
Risotto with seafood, grilled shellfish, fish, and sushi.

TECHNICAL DATA

Varietal: Chardonnay 100%

Origin: Contrada Virzì, Monreale, Palermo
Map Sheet 142

Exposure: North

Altitude: 400 m above sea level

Soil: Sandy-clay

Training system: Simple Guyot espalier

Density: 5,000 plants per hectare

Year of planting: 1996

Harvest: August

Yield: 40 hl/hectare

Vinification and aging: Spontaneous fermentation on a pied de cuve of our grapes, without sulfur dioxide, at a controlled temperature in cement vats.

Aging: 30% aged 3 months in oak barrels and the rest in stainless steel; then a year in the bottle.

Capacity: 75 cl.

Nero d’Avola Rosato

Azienda Agricola SpadaforaPHYSICAL CHARACTERISTICS AND NOTES:
Delicate rosy hue. A fruity aroma, slightly acidic, aromatic and light-bodied.

RECOMMENDED TEMPERATURE: 11° C.

SERVING SUGGESTIONS:
Tasty fish-based dishes, pasta dressed with mild sauces, light salamis.

TECHNICAL DATA

Varietal: Nero d’Avola 100%

Origin: Contrada Virzì, Monreale, Palermo
Map Sheet 142

Exposure: East

Altitude: 250 m above sea level

Soil: A sandy-loamy granulometry

Training system: Simple Guyot espalier

Density: 5,000 plants per hectare

Year of planting: 2006

Harvest: August

Yield: 80 hl/hectare

Vinification and aging: Spontaneous fermentation on a pied de cuve of our grapes, without sulfur dioxide, at a controlled temperature in a steel tank.

Aging: 5 months in steel and 2 months in the bottle.

Capacity: 75 cl.

Sole dei Padri

Azienda Agricola SpadaforaPHYSICAL CHARACTERISTICS AND NOTES:
Colour: deep purple-red.
Bouquet: enveloping with notes of berries.
Taste: rich and incisive. Firm and well-balanced tannins.

RECOMMENDED TEMPERATURE: 18° C.

SERVING SUGGESTIONS:
Roasts, game, and mild cheese.

TECHNICAL DATA

Varietal: Syrah 100%

Origin: Contrada Virzì, Monreale, Palermo
Map Sheet 142

Exposure: North

Altitude: 450 m above sea level

Soil: Sandy-clay

Training system: Simple Guyot espalier

Density: 5,000 plants per hectare

Year of planting: 1996

Harvest: End of August

Yield: 30 hl/hectare more or less

Vinification and aging: Spontaneous fermentation on a pied de cuve of our grapes, without sulfur dioxide, in cement vats. Up to 20 days of temperature controlled maceration.

Aging: 1 year in barrel, then 24 months in bottle.

Capacity: 75 cl. – 150 cl. – 300 cl.

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