La Valentina

Foundation and change of ownership — 1990–1994

Fattoria La Valentina was established in 1990 on the hills overlooking Spoltore, near Pescara. Following several changes among the original shareholders, Sabatino, Roberto and Andrea Di Properzio acquired the entire company in 1994 and began directing its development.

Study of Santa Teresa and a new objective

The first years under the Di Properzio brothers were devoted to studying the Santa Teresa vineyard. This work progressively established two central objectives: improving wine quality through research and strengthening the identity and reputation of Abruzzo’s DOC denominations.

A less-interventionist approach

Closer observation and care of the land led to a philosophy centred on biological equilibrium. The estate progressively rejected excessive reliance on chemicals and technology, seeking to intervene as little as possible in natural processes. Its aim became the production of authentic wines in which adapted local varieties, soils, microclimates and the conditions of each growing season remain perceptible.

Sustainable development

Environmental and social sustainability subsequently became part of company policy. The programme encompasses vineyard and cellar practices, biodiversity and natural-resource protection, solar energy, employee training, environmental responsibility in day-to-day work and continuing monitoring of the company’s social and environmental performance.

Vineyard management combines certified-organic and reduced-input traditional blocks. ICEA certifies the organically managed vineyards. Herbicides and desiccants are excluded throughout the stated vineyard practices, while conventionally managed parcels use reduced chemical inputs.

Only indigenous varieties are cultivated, and genetically modified vines are excluded. New vineyards are planted with material obtained through mass selection within the estate’s existing vineyards, preserving its own genetic selections.

Organic green manure is used for fertility and soil management. Biodiversity and the safeguarding of natural resources form part of the environmental programme. The estate also certifies the absence of pesticide residues in its wines through authorised laboratories.

Harvesting is manual. Grapes are picked only after phenolic maturity has been reached and when their health and quality meet the required standard. Difficult seasons can require especially strict selection in the vineyard: the frequent rain of 2016, for example, made it necessary to retain only the healthiest bunches.

Canopy management has evolved in response to hotter conditions. Instead of excessive leaf removal, natural foliage is now retained around clusters to provide shade and reduce sunburn risk, particularly under southern Italian conditions.

Cellar work begins with berry-by-berry selection. Forced concentration and drying systems are excluded, as are chemical additions or corrections to analytical parameters. Clarification and filtration capable of disturbing the wine’s biological and natural equilibrium are avoided. Total sulphur dioxide is capped at 80 mg/l.

The estate’s documented cellar vessels include stainless-steel tanks, concrete, 25 hl oak casks, barriques, tonneaux, open truncated-conical Slavonian oak vats and terracotta jars from Impruneta. These are used selectively rather than as a single standard recipe.

Red-wine techniques represented in the cellar include fermentation and maceration in stainless steel; long fermentation in open Slavonian oak vats; malolactic conversion; élevage divided among large casks, barriques, tonneaux, concrete and the original fermentation vats; and whole-berry or partly whole-cluster fermentation in terracotta. Some lots are bottled without fining or filtration and receive extended bottle ageing before release.

White-wine work includes gentle pressing, low-temperature settling, temperature-controlled stainless-steel fermentation and ageing on fine lees. Certain lots continue from outdoor stainless-steel tanks into concrete and are bottled without fining, forced stabilisation or filtration.

The winery’s operating energy is generated from solar power. Laboratory certifications cover the absence of pesticide residues, animal-derived residues and allergens.