San Giovenale

San Giovenale lies at Loc. La Macchia in Blera, within the Tuscia landscape presented through the broader Mediterranean setting of the Maremma. The 100-hectare property borders the Parco Marturanum reserve and overlooks the Valle del Mignone. Rome is approximately one hour away.

The terrain consists of gentle hills with views extending towards the Tyrrhenian Sea and mountains on the horizon. Dry maritime winds and sea breezes provide constant ventilation and shape the vineyard environment. Soils are rich in clay and stones. These conditions are paired with Mediterranean grape varieties, very dense alberello plantings and deliberately low yields.

San Giovenale is certified organic. Its environmental approach combines garden-like vineyards with the use of spring water and plant-based products intended to support vine health.

The vines are trained as alberello at very high density, reaching 13,000 plants per hectare. This traditional Mediterranean training form is used to obtain very low yields; the general maximum is 25 quintals per hectare. The intended result is concentrated fruit with physical ripeness and chemical balance. Grapes are harvested manually.

Winemaking is based on limited intervention and an unhurried progression from vineyard to cellar. Grapes are picked by hand and allowed to ferment according to the fruit’s natural rhythm, without forcing the process. Only free-run must is retained.

Maturation takes place in small, first-fill French oak barriques. The Habemus range is generally aged for 20 months in new barriques, with each stage handled slowly and gently. The barrel room is complemented by the Spazio Tempo historical archive, where individual vintages are retained within the winery.

San Giovenale presents the vineyard and cellar as a continuous process governed by minimal intervention. The objective is to let the territory determine the expression of both individual varieties and blends, allowing the fruit to ferment at its own pace and handling the wine gently throughout maturation.

Its vineyard philosophy combines an ancient Mediterranean training system with unusually dense planting and low yields. This approach is intended to concentrate the character of the clay-rich, stony hills and achieve balance within each berry, both physically and chemically.

Environmental protection is treated as a central principle. Organic farming, spring water, plant-based vineyard products and low-energy winery architecture form part of the same approach. The cellar was conceived to safeguard the wine’s integrity while eliminating the use of fossil fuels for its energy and temperature-management systems.