WINEMAKING

WINE PRODUCTION

Vinification is the art and science of turning fresh grapes into wine. It is a complex process that requires care, attention and knowledge to obtain a quality product.


Our wines are only made after painstaking manual work in the vineyard, from dry winter pruning, to tying and then the various stages of cleaning the vines until the harvest.

HARVEST

Harvesting begins only after complete ripeness is achieved. Harvesting is done manually.


The grapes are transported using special trolleys and the transformation process then begins by destemming and transferred to vitrified cement tanks (only for black wines), where fermentation takes place and lasts 8 to 15 days.


During this period, pumping over is carried out in the air to encourage the activation and multiplication of the yeasts and a greater extraction of tannins and colouring substances, and allows the grape marc cap formed during alcoholic fermentation to be broken up periodically. When the process of transforming sugars into alcohol and the relative maceration are complete, racking is performed.

RACKING

With racking, the liquid is separated from the solid part consisting of skins and grape seeds.

 Pressing then takes place, extracting the remaining liquid part from the marc. Soft pressing of the grapes allows the aromas that have formed in the grapes to be retained and preserved during vinification. The spent marc is sent to the distillery for the production of grappa. The resulting wine is kept warm in the cellar to facilitate malolactic fermentation. Afterwards, racking takes place, separating the solid parts that have precipitated as a result of natural decantation from the wine, which will be transferred to barrels according to the type of wine.

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