Diadema and D’Amare wines are born of grapes found in specifically-designated vineyards. The agronomical techniques used are aimed at achieving the utmost quality. The quality of the red grapes is carefully monitored throughout the pre-harvest period through laboratory analyses, direct visual examination, and, closer to harvest, by direct tasting of the fruit on the vine.
The goal is to pick grapes that are sound, unblemished, slightly ultra-ripe, and above all with the highest possible levels of important compounds.
In a word, we pay careful attention to the principle which holds that the qualities that one finds in the grapes by tasting them before the harvest are the same ones that one will find in the wine. Once the harvest has begun, the grapes are picked into baskets that are as shallow as possible, so that the grape skins, where much of the wine’s quality lies, are not broken open.
Fermentation and storage vessels are like cooking pots and pans. Divide the ingredients for a casserole in two, cook half in a pan on top of the stove and bake half in earthenware in the oven and the two will taste completely different. Same story for wine. The varying tightness of different oak grains, the slickness of stainless steel, the contrasting porosities and other qualities of concrete and terracotta, as well as the size of the container, all contribute to the taste. The Greeks and the Romans both used large pots to store wine. “We believe the wines made in terracotta are pure and fresh and delicate in nature.” says Andrea Melani, co-owner of the brand Diadema.