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Vini Enò-Trio / Tenuta Puglisi
C.da Calderara SNC
95036 Randazzo CT
+39 388 954 28 12
+39 350 145 74 33
enotrio.vini@gmail.com

Vini Enò-Trio / Tenuta Puglisi
C.da Calderara SNC
95036 Randazzo CT
+39 388 954 28 12
+39 350 145 74 33
enotrio.vini@gmail.com

La vite come espressione del territorio. 

Enò-Trio, una storia di famiglia legata al territorio. Nunzio Puglisi, Stefany e Désirée, il padre e le due figlie, il trio di Enò-Trio.
 

La vite come espressione del territorio. 

Enò-Trio, una storia di famiglia legata al territorio. Nunzio Puglisi, Stefany e Désirée, il padre e le due figlie, il trio di Enò-Trio.
 

In vigna & in Cantina


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www.enotrio.it @ All Right Reserved 2021 | Sito web realizzato da Flazio Experience ​

www.enotrio.it @ All Right Reserved 2021 | Sito web realizzato da Flazio Experience ​

In nature there are no rules. We do not follow a calendar, in agriculture there are no rules! Each vintage is different, linked precisely to the climatic trend, and is what can be noticed and perceived in our wines.

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Constant and daily presence in our vineyards in order to be able to intervene agronomically in a targeted manner. Extreme care and attention according to the

needs

of the plants. The passion we dedicate to the care of the land itself represents the courage

to continue to The vineyards are conducted against espalier and alberobello with double horizontal cordon pruning with 4 / 5 total spurs; “lived ” and “managed ” according to absolutely natural times and ways, linked to the moon phases as well as to secrets and the techniques given to me by my father, which interface daily with the experience gained from over 40 years of viticulture.

Philosophy of the company: u201the wine is produced in the vineyard and not in the cellar ”. This makes our wines, with the same typology, very tied to the

vintages

and to the production district. ​

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THE WINES OF ENO-TRIO

Vinification

In the cellar we vinify our grapes harvested exclusively by hand using only indigenous yeasts. Fermentation takes place spontaneously, between tubs, vats and steel. In red for about 10 / 12 days for Nerello Mascalese and Pinot nero, 2/3 days for the whites. The pressing of
the pomace takes place using a manual hydraulic press. The
reds are raised in oak barrels between second and third passage barriques and tonneaux from 12 to 24 months. after two years. All our wines are not stabilized, they are not filtered, they

are not clarified, they follow a natural process. All the production phases, in the vineyard and in the cellar, are carried out manually.

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