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A native of Rome, Emanuele Pancrazi created the San Giovenale project in 2006 with the Quixotic mission of making outstanding wine in the Tuscia region of Northern Lazio, near the ruins of San Giovenale, an important Etruscan city.
The local tradition of wine making is ancient and widespread, but largely focused on home consumption.
He planted 7 hillside hectares of vines, trained at alberello, 11,000 plants per hectare where the clay soil benefits from the sea winds blowing from the nearby Tyrrhenian Sea. He chose Rhone grapes, Syrah, Grenache, Carignan, Malvasia Nera and some Cabernet Franc, saying that the 2 terroirs have many common denominators and are both traditionally cultivated in coastal Mediterranean regions.
Culturally there is a link as well since both Avignon in the Rhone and Viterbo, the main city in the Tuscia region, hosted catholic Popes when they were forced out of Rome. So he named his wines Habemus, from the phrase that is used when, at the completion of a conclave a new Pope is chosen: Habemus Papa.
He farms organically, his vines yield only 2 small and loosely clustered bunches with particularly thick skins and little pulp, which contributes to a strong component of anthocyanins and flavonoids.
All the varietals are destemmed and fermented separately in stainless steel tanks. Each batch matures separately in new French barriques for 20 months.
The wines display an array of mature spices and unique character where extraction and intensity meet effusive fruit and freshness.
The newly refurbished winery is now eco-sustainable, with zer impact solar and geothermal system.
San Giovenale is certified organic and produces a total of 11,000 bottles.