New impetus for Giogantinu (Piazza del Popolo, December 2019)

The partnership represents an important entity in the regional wine scene and is renowned nationally and internationally for the quality of its products. The company is currently projected into a large innovation project that encompasses different fields. A virtuous planning designed through evolution and modernization with respect for tradition, the environment and the past. Only a well-structured and reliable company can give certainty to customers.

The company in numbers

Our company boasts about 250 associated winemakers who cultivate about 320 hectares with a grape production that is around 60/80 quintals per hectare, in the absence of serious meteorological repercussions. Our processing capacity reaches 25,000 quintals per year, and the bottling potential is 4,500 bottles per hour.

As regards harvesting, the management was not very lucky

The last three years have been characterized by severe events that have seriously compromised our production. In 2017, there was an exceptional frost spell; we suffered a general downy mildew attack in 2018 and, finally, we suffered a salty frost in 2018. The repercussions on harvesting meant that the average production of 18/20 thousand quintals was downsized over the three-year period, to 5,000, 12,000 and 5,000 quintals respectively.

What were the consequences?

The sharp contraction of the product influenced the possibility of meeting the needs of our regular customers and had serious repercussions also on a psychological level, which meant that operators did not make their usual efforts.

Can you outline the direction of your action?

Giogantinu has always been a brand of excellence that has obtained credit from consumers by avoiding speculative and short-sighted practices. However, it is necessary to invest in technology in order to excel in an increasingly competitive market and to improve the quality and excellence of the products. We have recently made a substantial investment by purchasing a tangential filter. We are currently one of the few wine cellars in Sardinia to have an instrument that replaces old and outdated processing and guarantees a natural output of wine.

What kind of relationship do you have with the board of directors and the staff?

Excellent from all points of view. Things are very good both in terms of personal relationships and in terms of professionalism. For my part, I have tried to overcome the prejudice based on the mistaken belief that it is necessary to be a winemaker to run a wine cellar.

What about the oenologist?

All our production is followed with particular care and attention by one of the top professionals in the field: Mr. Enzo Michelet. His firm is one of the best in the world, and guarantees a highly characterized and valuable production. Without forgetting that quality is also the result of a virtuous cultivation of the vineyards. There can be no good wine without a meticulous and optimal cultivation of grapes.

Today everyone is rediscovering environmental issues. What steps have you taken in this area?

Investing in good environmental practices is a way to improve the world in which we and our children live. At the same time, investments in this sector represent a way to obtain visibility and appreciation from the markets. In fact, customers are increasingly demanding that companies implement environmental protection policies. We have recently obtained the ISO 14.000 environmental certification through the adoption of strategies that limit waste, and the commitment of resources that reduce costs while respecting the environment. In this regard, I would like to remind you of the construction of a state-of-the-art photovoltaic system that allows us to save energy and to have more resources available for environmental and production investments.

Have you launched any new labels on the market?

We are the only company to produce an organic Vermentino di Gallura DOCG: Lughente. We must remember that one of the prerequisites for its production is the absence of pesticides and phytopharmaceuticals both during cultivation and in the vinification phase. We started marketing this product during last season and we conquered the market thanks to intrinsic and peculiar characteristics: freshness, delicacy, aromas and perfumes. I am particularly proud of Krios, a Vermentino di Sardegna DOC with a very pleasant flavour. Born after the first frost (krios derives from Greek and means cold), it stands out for its freshness, slim body and particular aromas. In November, a well-structured Cannonau DOC made its debut on the market; it’s a wine ideal with first courses, roasts and cheese.

At the end of this nice chat, we would like to remember the wide range of historical, and now established and renowned products that come from simple, but eternal principles: the love for the land, the care of the vineyards, and the desire to always improve to grow economically, socially and culturally.

Article published on “Piazza del Popolo, a. XXV, No. 6 [154]-  December 2019 – page 10