We had a concept, an idea about the type of wine we wished to make at Podere Conca, and before planting the vineyards we decided to experiment with it, selecting vineyard parcels from local houses whose wines had the characteristics we were seeking in our wine.
The agronomist followed the vineyard work in order to have perfectly healthy and perfectly ripe grapes in the cellars so that the winemaker could have the raw material of the quality level needed to meet our expectations.
We chose Chardonnay, Sauvignon Blanc, and, above all, Viognier for our white wine. For the red wines, Silvia Cirri wished to try an unusual blend: Cabernet Sauvignon, Cabernet Franc, and Ciliegiolo. The decision to use Ciliegiolo was unquestionably a challenge, but this is a grape variety which she loves, and considers that the blend with the other two grapes can give the wine characteristics of unusual fragrance and elegance.
We were pleased with the results and planted five hectares (12.5 acres) of vineyards, selecting the finest clones of each of the three grape varieties.