Italian viticulture: Nino Negri and Fontanafredda production methods

Italian viticulture practices and estate management are highlighted through the operations of Nino Negri and Fontanafredda.

Nino Negri manages the Vigna Fracia vineyard in Valtellina, a 10-hectare site situated at altitudes between 380 and 500 meters. The vineyard utilizes steep terraces supported by dry stone walls and has transitioned from traditional 'Rittochino' methods to the more manageable 'Girapoggio' system. This shift, combined with Guyot pruning, has increased vine density. The microclimate of the area influences the Nebbiolo grape, providing floral and aromatic notes that evolve with age. The production process involves temperature-controlled fermentation in steel tanks and aging in medium-sized oak barrels.

In the Piedmont region, the Fontanafredda estate in Serralunga d’Alba emphasizes the importance of 'conferitori'—external farmers who provide grapes to supplement the estate's 120 hectares of organic vineyards. Under enologist Giorgio Lavagna, the company uses detailed vineyard mapping to analyze terroir variations across different parcels. Fontanafredda has also focused on sustainability, having converted its vineyards to organic farming starting in 2015 and obtaining the Equalitas 'Sustainable Organization' certification.