About Tiberio
Cristiana & Antonio Tiberio follow a very similar guideline for their respective work in the vineyards & cellar, which is to bring forth the greatest expression of the place through the vines and subsequently the wine produced from those vines. The work in the vineyards doesn’t really fit into a neat little box of one type of farming or another, although it is rooted and would mostly fall under organics. They have a belief that the most important aspect of vineyard work is to keep the life of the vineyard a top priority, thinking of the vineyard as a whole and not just as vines, which is why you will always see cover crops and grasses growing in between the rows and under the pergolas. All of their farming practices are focused on sustainability and is catered to their vines and their region. They have an added bonus of being fairly well secluded from any nearby farms or vineyards, meaning there are no contaminates from neighboring farmers that could potentially make their way into their vineyards.
In the cellar quality and transparency of the variety and place are at the forefront of how decisions are made. All of their wines, say for their newest addition of a single vineyard Montepulciano which is aged partially in barrique, are fermented in stainless steel tank and aged in stainless steel tank and/or bottle. As of 2012 Cristiana only relies on indigenous yeasts for all of their fermentations, and only the reds go through malolactic fermentations. None of the whites or their Cerasuolo are ever pressed, they use exclusively free run juice for the production of these wines, believing that this conveys the purest expression of the fruit, vintage and terroir.
