Cingilia
The Abruzzo winery Cingilia operates in the area of Cugnoli, in the province of Pescara, where it produces highly territorial wines according to artisanal practices. The driving force behind this small estate is Fabio Di Donato, winemaker and grape grower who, in 2013, driven by a passion for nature and respect for the traditions of his land, decided to start his own winemaking project. The producer's goal is to convey the spirit of the territory, an intent pursued through principles such as the exclusive cultivation of indigenous varieties, the adoption of sustainable agronomic practices, and the use of non-invasive winemaking operations.
The vineyards of the Cingilia estate are dedicated to local varieties Montepulciano, Pecorino, Passerina, Trebbiano d'Abruzzo, and Cococciola, grapevines cultivated through the traditional Abruzzo pergola system on soils made up of alluvial deposits that are predominantly gravelly and sandy, at an altitude between 250 and 300 meters above sea level with exposure mainly to the southwest. The harvest is carried out strictly by hand and for the fight agronomic substances of mineral or plant origin are exclusively used, thus avoiding the use of synthetic chemical products. According to the same genuine production vision, fermentations are entrusted solely to the yeasts and bacteria naturally present on the grapes and in the winery environment and are carried out in temperature-controlled stainless steel tanks. For the subsequent maturation periods, during which the wines rest on the fine lees, stainless steel containers are always used, in order to preserve the freshness and varietal character of each label intact. Fabio Di Donato also produces a bottle-fermented wine, made through a light sparkling process in spring with the addition of the same preserved must, thus excluding the use of exogenous sugars.
The production of the Cingilia winery stands out for its distinctive typicity and includes single-varietal labels that candidly tell the story of the land from which they come.
The Abruzzo winery Cingilia operates in the area of Cugnoli, in the province of Pescara, where it produces highly territorial wines according to artisanal practices. The driving force behind this small estate is Fabio Di Donato, winemaker and grape grower who, in 2013, driven by a passion for nature and respect for the traditions of his land, decided to start his own winemaking project. The producer's goal is to convey the spirit of the territory, an intent pursued through principles such as the exclusive cultivation of indigenous varieties, the adoption of sustainable agronomic practices, and the use of non-invasive winemaking operations.
The vineyards of the Cingilia estate are dedicated to local varieties Montepulciano, Pecorino, Passerina, Trebbiano d'Abruzzo, and Cococciola, grapevines cultivated through the traditional Abruzzo pergola system on soils made up of alluvial deposits that are predominantly gravelly and sandy, at an altitude between 250 and 300 meters above sea level with exposure mainly to the southwest. The harvest is carried out strictly by hand and for the fight agronomic substances of mineral or plant origin are exclusively used, thus avoiding the use of synthetic chemical products. According to the same genuine production vision, fermentations are entrusted solely to the yeasts and bacteria naturally present on the grapes and in the winery environment and are carried out in temperature-controlled stainless steel tanks. For the subsequent maturation periods, during which the wines rest on the fine lees, stainless steel containers are always used, in order to preserve the freshness and varietal character of each label intact. Fabio Di Donato also produces a bottle-fermented wine, made through a light sparkling process in spring with the addition of the same preserved must, thus excluding the use of exogenous sugars.
The production of the Cingilia winery stands out for its distinctive typicity and includes single-varietal labels that candidly tell the story of the land from which they come.
