Nero d'avola

The origin of your bottle

Casa Girelli (IT)

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Date of
Sep 2020

VAT n°

6570 bottles

in the
11 Mar 2021

Exclusively in case of water stress

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The Company

Casa Girelli is an historic Italian company situated in Trento and founded in the late 1800s, producing wines from all over Italy.

Casa Girelli is the first winery in the world to certify, through EY Wine Blockchain, the cultivation and wine-making processes of an Organic Wine with the brand “Lamura”.

Lamura is the expression of one of the best terroir of Sicily, a wonderful island in the south of Italy, where the first traces of viticulture and wine production dates back to ancient times.

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Geographical Context

Nestled in a landscape of rare beauty, at an altitude between 200 and 450 meters above sea level, the vineyards benefit naturally from the unique features of the local environment.

Grapes provenance

• PRODUCTION AREA: Trapany Map 35 particles 4-5-6-56-59
• TOTAL HECTARES for “Nero d’Avola” grapes 2,5 hectares
• TRAINING SYSTEM: "espalier"
• SOIL: medium textured, clay limestone

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The volcanic soil and the Mediterranean climate, blessed with consistently bright sunshine and reliably moderate rainfall, create the ideal condition for the production of Organic Wine grapes. The warm and dry air of this place eliminates the chance of any mildew developing, or anything else that might rot the grapevines. No need for pesticides, nor artificial or chemical products.

1. Winter pruning

This activity allows to remove 80-90% of the wood produced in the year. The result is a beneficial effect on the growth capacity of the vine that, in this way, is renewed every year.

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2. Elimination of wood residuals among rows

This activity allows to clean the field from the residuals of winter pruning.

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3. Shredding of pruning on the field

With this operation an amount of about 25% of organic substance is returned to the soil improving its structure. This operation is made with a track tractor with a special tool (shredder).

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4. Fruiting branches Tying

The branches selected during the pruning are tied to a supporting wire, with a biodegradable material. This activity is necessary to define the maximun limit of stress that the vine shoot can bear in attaching it to the support wire.

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5. Green manure

Leguminous cultures are planted and then incorporated into the field during flowering to maximize the nitrogen fixed in the soil.

- Autumn seeding
- Pre green manure
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6. Groundwork

Ploughing is a soil working technique that ensures a hospitable environment for vines by eliminating weeds, aerating the soil and limiting soil compaction. The plough is used with ploughshare and respects the anti-pollution standards.

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7. Treatments

Copper and beeswax prevent the propagation of downy mildew spores, a very destructive fungal disease. A low volume atomizer makes the operation more effective minimizing the drift into the surrounding environment.

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8. Shoot pruning and topping

Non-fruiting shoots that arise on the old wood are removed to help the plant grow better. This operation is done by hand.

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9. Anti-oidium treatments

Sulfur of natural origin, allowed in organic viticulture, is used to fight vine oidium: about 2/3 times per season.

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10. Green pruning

It is used to regulate the excessive vegetation of the foliage and allows to improve the production of the vine. It is considered an operation that completes the winter pruning.

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11. Grapes thinning

After the setting of the grapes, a first selection of bunches is made and then eliminated to obtain only very high quality grapes, and high quality wines.

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12. Supplemental irrigation

Exclusively in case of water stress, supplemental irrigation is carried out. Irrigation is performed with a drip line supplying 4 liters of water per hour for 12 hours (48 liters of water per vine).

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13. Harvest

After a careful evaluation by the enologist, ripe grapes are harvested by hand.

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Wine making process

1. Arrival of the grapes in the winery
From 03/09/2020
2. Analysis
From 03/09/2020

As soon as the grapes arrive the Babo degree, ph and total acidity are measured

3. De-stemming and crushing
From 03/09/2020

The grapes are destemmed by using a proper machinery (destemmer crusher)

4. Yeast inoculation
From 03/09/2020

During this phase, selected certified organic yeasts are inoculated.

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5. Maceration
From 03/09/2020

During this phase fermentation takes place together with skins in order to allow the extraction of the phenolic component and of the coloring matter. In order to encourage the extraction process, the mass in skin contact is moved through mashing, pumping over and delestage.

6. Malolactic fermentation
Within 2/3 weeks from harvesting

During this phase lactic acid bacteria convert malic acid into lactic acid. This gives a softer taste to the wine due to the less aggressive malic acid. The wine is then racked.

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7. Aging

It takes place in steel tanks for a time of about 4-5 months and allows the evolution of the wine.

8. Wine load

Wine is loaded into sanitized and sealed tanks to be transported.

9. Cellar storage

In February 2020, 451,80 hectoliters arrived at Casa Girelli and they were stored in tank 197.

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10. Tangential microfiltration

A tangential microfiltration is performed

11. Bottling
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Total bottles


LAMURA Nero d’Avola Sicilia DOC Organic Wine is Blockchain certified: what does it mean?

The Blockchain is the technology behind the crypto world that has the ability to enable a world of full transparency because, unlike a conventional database, which is held on a central server, is based on a distributed ledger visible to all participants and is tamper-proof.

Data are immutable and transparent with a time-stamp associated to every registration. This technology allows Casa Girelli to guarantee you the territoriality, authenticity and quality of the product with an innovative digital relationship between producer and final customer who can see all the information about the winery, the fields and the entire process of cultivation and wine-making of the single bottle

La Mura
Nero d'Avola

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