The winery: “Oreste Tombolini vitivinicultore” was officially founded in 2008.
Its mission is to produce authentic wines free from unnatural manipulation and with exalted nutraceutical qualities (effective also if taken in the right doses). The protocol (protected), foresees the application of sometimes-ancestral procedures both in the vineyard and in the cellar. The final goal to be achieved in the vineyard is that of the regeneration of nature bringing it backs into balance and primordial state. No chemicals or fertilizers are used and the soil is not plowed. In the short-medium term the Effective Microorganisms of Teruo Higa and the Fervida of Pa Cheng are applied, in the medium-long term we want to obtain the results achieved by the Japanese botanist: Masanobu Fukuoka, according to which human interventions must be null or negligible. The concept of annual production does not exist as this depends exclusively on the course of the years.The grapes are processed in the basement of the property colonized by Teruo Higa’s Effective Microorganisms- in order to obtain the bio-chemical balance. The basement is equipped with fermentation tanks that are not used every year. In 2018, for example, the fermentation took place directly in the on site cellar brought into acoustic resonance with selected pieces of Gregorian chants. This last system is always used during the refinement of all the wines produced that are aged in the on site cellar for a periods from 5 to 24 months. The owned winery is located in southern Italy, in the Puglia region, in the town of Carosino (TA) and is the result of the transformation of the old cellar of the owner’s maternal grandfather into a modern facility.
The production is based exclusively on the primitivo grapes in its different variation: Brandisio, the flagship red wine is dedicated to the maternal grandfather of the producer to which the cultural heritage goes back. Follow: Il Primitivo, IL Primitivo in rosa (rosè wine), and Il Passito which is an expression of the 2015 vintage characterized by frequent rains during the ripening period and intense heat. The bottles all have the same label that characterizes the company, changing only the name of the product.
The current production potential of the winery is around 10/12 thousand bottles per year.